Fish and Shellfish
Authored by Nancy Pavlich
Other
10th Grade
Used 30+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Univalves, Bivalves, and Cephalopods are all...
Crustaceans
Mollusks
Finfish
Oysters
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
You should always tenderize fish before attempting to cook them.
True
False
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is NOT a dry-heat cooking method for fish and shellfish?
Pan frying
Broiling
Boiling
Grilling
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Having the head removed and tail and fins trimmed is what fabrication form?
Dressed
Skinless Fillets
Drawn
Center Cut
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of these needs to be deveined?
Mussels
Shrimp
Clams
Oysters
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of these foods is the salted eggs of a sturgeon from the Caspian Sea?
Roe
Fillets
Caviar
Clams
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Catfish, whitefish, and trout are examples of...
Freshwater Fish
Saltwater Fish
Shellfish
Bivalves
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
Already have an account?
