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Fabrication
Crustaceans
Mollusks
Fish
Purchasing
100
This is the number of filets 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
This is the row of intermuscular bones found in round fish filets that must be removed before cooking
What are pin bones
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 filets a flat fish provides
What is 4
200
Live crabs and lobsters should be stored with one of these two items to keep them alive until cooking
What are seaweed or damp newspaper
200
This must be removed from the scallop before cooking
What is the foot
200
You should not use this type of fish bones in fumet
What is oily
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 a 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 is quahogs
300
This is the best-selling fish in the US
What is cod
300
This is the term used for scallops that are sold in their natural state rather than being soaked in a phosphate water bath to increase their weight.
What is dry-packed
400
This must be removed from squid and octopus before cooking
What is cuttlebone or pen
400
This is the name of the lobster liver
What is tomalley
400
Mollusks must be this prior to cooking to ensure safety
What is alive
400
These are three of the best cooking methods for very lean fish
What is baking, sautéing, broiling
400
This is what the term IQF stands for
What is Individually Quick Frozen
500
This is the procedure for scaling fish, and why it would need to be done.
What is using back of chef's knife or special tool, scraping against "grain" of scales. Must be done when serving skin on the fish.
500
Shellfish, as with all seafood, is generally served with this kind of sauce
What is light butter sauces such as beurre blanc
500
This univalve land animal shares characteristics with its marine cousins and was introduced to the United States because of an earthquake.
What are snails/escargot
500
These are three indicators of fish doneness
What is flaking, turning translucent and firmness
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