1) What are the categories of origins in fish classification? a) Mullusc b) Fresh water and Saltwater c) Crustaceans d) Trout and Salmon 2) What is the correct classification of fish as it pertains to fat content?Identify  a) Oily, shell and vertibraes b) white, oily and mullusc c) crustaceans, saltwater, and mullusc d) Oily, shell and white 3) Identify the correct categories for cuts of fish a) Loin, steak, and fillet b) Fillet, steak and ribbie c) Brisket, steak and loin d) Ribbie, loin and steak 4) How does the composition of fish looks like? a) It has more connective tissues than meat b) has composition that is different from meat c) It is more difficult to cook than poultry d) It has a composition similar to that of meat 5) The methods of preparation more suitable for oily fish are ..... a) Steamed and poached b) Baked and grilled c) Fried and steamed d) Sauteed and steamed 6) The nutrients that are found in higher concentration would be? a) Saturated fats and Vitamin C b) B complex vitamins (B1 & B12) c) Iodine and Vitamin A & D d) Vitamin B12 and Vitamin C 7) What are the factors to consider when selecting fish? a) Firm and plump flesh & fresh sea smell b) Sunken eyes and firm flesh c) Gills should be bluish-grey in colour d) Scales loosely attached to the skin 8) How should fish be stored correctly? a) waxed paper, in the coldest section of fridge b) zip lock bag with holes c) In igloo with salt d) The coolest section of the fridge with wrap 9) What are some examples of Mullusc? a) Mussels and Octopus b) lobster and prawns c) shrimp and crabs d) crabs and oyster 10) What type of fish is more suitable to loin cuts? a) Salmon and Trout b) Tuna and salmon  c) Snapper and sprat d) Sardines and herring 11) What type of dish serves uncooked fish? a) Fish tacos b) Poached fish c) Fish tea d) Sushi 12) Identify products that fish are more suitable to make.... a) Nuggets and Rissoles b) Sausages and pizza c) Fish cakes and  sausages d) Nuggets and gelatin

Fish Cookery Assessment

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