1) Fish VERY LOW in fat a) trout b) cod 2) Most hygienic way of storing fish a) to enhance texture b) to avoid spoiledge 3) Function of Cleaver knife a) cut through bones b) trim and cut 4) Fresh lobster should be a) alive b) dead 5) Identify fresh fish a) through smell b) through color 6) what should be the color of the fish’s fins if its fresh a) transparent b) bright pink and red 7) Fish filleting is the process of a) removing the skin from the fish b) cutting fish off the bone 8) Fish that dries out when overcooked a) lean fish b) fat fish 9) Cooking method best for lean fish a) grilling b) poaching c) frying d) deep-frying 10) What happens to fish when overcooked a) stays as it is b) flakes and falls apart 11) what to do after scalling  a) Rinse to remove loose scales b) Season immediately 12) fat used in cooking fish a) palm oil b) clarified butter 13) What to use to remove fish smell/taste a) lemon b) water 14) too cook fish evenly what should you do? a) flip once only b) flip twice or more 15) Coat fish before deep frying to a) make it soft and soggy b) cruncy and yummy 16) Does cooking fish lowers its nutritional value? a) yes all cooking methods lessen the nutritional value of fish b) some cooking methods does 17) This make the arrangement appealing a) garnish b) texture c) balance 18) What not to do when plating a) keep it simple yet stylish b) use even numbers 19) Things you should do when marinating expect a) don’t reuse marinade b) should be done in the fridge c) room temp marinating d) keep unused marinade 20) Where should you store fish a) coldest part of the ref b) freezer c) chiller 21) What to use when storing fish a) FIFO b) CLAYGO 22) Use of buther’s knife a) trimming raw meat b) most flexible tool 23) meat into cubes a) dicing b) slicing 24) what should be removed before cooking meat a) connective tissues b) collagen c) elastin d) muscle fibers 25) white streaks on meat a) marbling b) muscle fibers 26) meat produced by carabao a) carabeef b) beef 27) good quality pork a) no foul smell b) has a foul smell 28) chinese stir fry dish a) beef stew b) sweet and sour pork 29) assessment used to see the doneness in meat a) finger test b) color assessment 30) meat that feels firm and definite a) medium b) well done 31) immediately slaughtered a) fresh meat b) chilled meat 32) treated and preserved a) cured meat b) dried meat 33) process of dehydration a) dried meat b) chilled meat 34) preserved and packed in a tin can a) canned meat b) cured meat 35) used of whiskey in marinating a) bourbon b) jamaican jerk

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