1. Which one is the important aspect that affects cooking time of fish?
a thickness cut of fish
c. freshness of fish
b. texture and signs of fish
d. all of the above
2.Which of the following are popular raw dish that uses citric acids to marinade
and "cold cook" the fish?
a. sashimi
c. tartare Ceviche
b. sush/
d. all of the above
3.What cooking methods commonly prepared in shrimps?
a. steaming
c. simmering
b. sautéing
d. all of the above
4. It is a sautéed fish known as a classic French technique garnished with
brown butter, lemon and chopped parsley.
a. la Meuniere
c. sashimi
b. sushi
d. tartare Ceviche
5. What cooking methods is a simple but effective way to cook fish, that can
be used as a stand-alone method or to finish fish after pan-searing on the
stove top?
a. poaching
c. grilling
b. simmering
d. baking/roasting
6. What cooking methods is a healthy cooking method that brings out the natural
characteristics of fish and shellfish?
a. baking
c. broiling
b. steaming
d. simmering
7. What cooking methods, is by immersing food in hot oil and also popular in many
cultures for preparing all types of fish and shellfish including shrimp, oysters, clams, and
scallops
a. Deep-frying
c. Grilling
b. Baking
d. Simmering
8. A classic styles of poaching that is used for smaller cuts of fish that are folded or
rolled into paupiettes.
a. Submerge poaching
c. Deep-frying
b. Shallow poaching
d. Simmering​