30. Which of the following is NOT a classification of mollusks? a. bivalves b. cephalopods C. crustaceans d. univalves
31. What kind of fish is high in fat? a. fat fish b. flat Fish C. lean fish d. round fish
32. What market forms of fish is described if the viscera are removed? a. drawn b. dressed c. fillet d. sticks or tranches
33. What market form of fish that has cross section slice of fillets? a. drawn b. dressed c. fillet d. sticks or tranches
34. Which of the following is NOT a market form of mollusks? a. canned b. cooked c. live in the shell d. shucked
35. Which of the following best describe the statement? Oysters, clams, mussels in the shell must be alive. Tightly closed when jostled. a. First statement is true. Second statement is False. C. Both statements are TRUE. b. First statement is False. Second statement is true. D. Both statements are FALSE.
36. What is the maximum storage time for frozen fat fish? a. 1 month b. 2 months c. 3 months d. 4 months
37. What kind of fish are best for baking because they are likely to dry-out? a, fat fish b. fin fish c. lean fish d. shellfish
38. Which of the following best complete the sentence? Serve hot foods hot on plates. Serve cold foods on plates. a. cold, cold b. cold, hot c. hot, cold d. hot, hot
39. What market forms of fish in which both sides of fish are still joined but bones are removed? a. butterfly fillet b. drawn C. dressed d. fillet
40. Which of the following is NOT a guideline in plating? a. Consider odd numbers. c. Make every component count. b. Keep food off the rim of the plate. d. Make it complex.
