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This quiz consists of 5 multiple choice and 5 short answer questions through Fish and Shellfish.

Multiple Choice Questions

1. What is the best way to cook thin fish?
(a) Frying.
(b) Baking.
(c) Grilling.
(d) Roasting.

2. What kind of fish is beheaded, gutted, salted and held at high temperatures for a month?
(a) Shrimp.
(b) Salted cod.
(c) Anchovies.
(d) Salted herring.

3. What kind of milk is added to help make margarine?
(a) Semi skimmed milk.
(b) Full fat milk.
(c) Skim milk.
(d) Butter milk.

4. What should one do to a fish before drying it?
(a) Cook it.
(b) Par boil it.
(c) Salt it.
(d) Coat it in butter.

5. What does the egg have to pass through to get coated in white membrane?
(a) The intestines.
(b) An oviduct.
(c) A vein.
(d) The kidney.

Short Answer Questions

1. Why does the author think meat is different than it has been in the past?

2. Why does the author think one should grill thin meat?

3. What kind of cooking does oven roasting ensure?

4. What should one do to a fish if he wants to eat it raw?

5. Which of the following liquids can one use to poach a fish?

(see the answer key)

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