Directions: Read each item carefully and choose the letter of your answer. Write it on
a separate sheet of paper.

1. Which of the following seafoods gets easily dry when cooked?
A. Fat fish
C. Shellfish
B. Lean fish
D. All of these

2. Which of the following seafoods is cooked just enough to heat to keep it juicy
and plump?

A. Fat fish
C. Flat fish
B. Lean fish
D. Shellfish

3. Which cooking method is best suited to fat fish.

A. Baking
C. Deep-frying
B. Boiling
D. Sautéing

4. Which of the following is true?

A. Lean fish has almost no fat, so it easily becomes dry.
B. Broiling is the moist heat method suited in lean fish.
C. Clams become tough and rubbery if overcooked.
D. Fat fish can tolerate more heat without becoming dry.

5. Which of the following is the second step in scaling whole fish?

A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.

6. Which of the following is the third step in opening an oyster?

A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.​