Fabrication
Crustaceans
Mollusks
Fishbone
Cooking
100
This is the number of fillets a round fish provides
What is 2.
100
This freshwater crustacean looks like a miniature lobster and is often used in creole cooking.
What is a crayfish or crawfish
100
This is the category of mollusks with two shells
What are bivalves
100
Chinook, Chum, Coho, Pink and Sockeye are all species of:
What are Salmon?
100
This is the term to use when ordering whole fish with the viscera, gills, fins and scales removed
What is dressed
200
This is the number of fillets a flat fish provides
What is 4
200
"Langouste" is another name for:
Small North Atlantic lobster
200
What tough piece of internal tissue is usually removed from the scallop before cooking
What is the foot?
200
These type of fish bones should not be used in Fumet.
What are Oily fish bones. eg. Salmon
200
This is the name for the fabricated cross-sections cut from large round fish
What are steaks
300
This is the part of the mussel that must be removed before cooking
What is the beard.
300
Shellfish (and all seafood) is tender because it contains very little of this
What is connective tissue
300
This is the name for the Atlantic hard shell clam
What are Quahogs?
300
What is your Chef Instructors favorite Fish to cook and eat?
What is Sable Fish or Northern Black Cod?
300
What is a common substitute for crab that you may find in your "California Rolls" ?
What is Surimi. Often made with Pollock or Whiting.
400
This must be removed from squid before cooking or eating
What is cuttlebone and beak.
400
This is the name of the lobster liver
What is the tomalley.
400
All Mollusks must be in this condition prior to cooking to ensure safety.
What is alive?
400
Soft bodied creatures like squid and Octopus are known as:
What are Cephalopods?
400
This is what the term IQF stands for
What is Individually Quick Frozen
500
Name this local Saltwater fish:
What is Pacific Halibut?
500
The egg sac of the lobster is called the
What is Coral?
500
This univalve land animal shares characteristics with its marine cousins and is popular in France with garlic butter.
What are snails or escargot?
500
This is the row of intermuscular bones found in round fish filets that must be removed before cooking
What are pin bones.
500
These are four main indicators of the freshness of fish
What is smell, texture, eyes, gills, moist scales/fins, no black spots on fabricated pieces