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LEARNING TASKS 4 Direction: Read each statement carefully. Choose the letter of the correct answer.
1. Chef Shane will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife she should use? A. Butcher knife B. Channel knife C. Cutting knife D. Paring knife
2. Which tool is used to drain excess water after washing vegetables? A. Bowl B. Colander C. Steamer D. Utility tray
3. Which of the following seafood is NOT used in preparing street food? A. Fish B. Oyster C. Squid D. Shrimp
4. The following tools are used in preparing poached fillet, EXCEPT? A. Broiler B. Food tong C. Ladle D. Pan
5. Fred is cooking broiled fish, which of the following tools and equipment is needed? A. Broiler B. Food tong C. Ladle D. pan
6. Which of the following kinds of fish has no internal bone structure? A. Fin fish B. Freshwater fish C. Round fish D. Shell fish
7. Which of the following fishes is low in fat? A. Cod B. Salmon C. Trout D. Tuna
8. It is a market forms of fish where viscera, head, tail, and fins are removed? A. Butterfly B. Dressed C. Fillet D. Sticks
9. 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.
10. The market form of fish wherein both sides of fish is still joined but bones are removed? A. Butterfly B. Drawn C. Fillet D. Steak
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