2 tests on the topic Fish and fish products

Tests 1 on the topic Fish and fish products

(The structure of the fish body; The chemical composition of fish meat; The main commercial fish families; Live fish; Chilled fish; Frozen fish and fish fillet)

Choose the correct answer from the multiple options provided.

1. In which fish is the body covered with bone plates?

a) mackerels;

b) cyprinids;

c) sturgeons;

d) pike.

2. What is the respiratory organ in fish?

a) skin;

b) scales;

c) gills;

d) throat.

3. What is the fat content of medium fat fish?

a) from 0 to 2%;

b) from 2-6%;

c) from 6 to 20%;

d) from 20 to 50%.

4. Fish of which of the following families are not usually sold live?

a) mackerels;

b) cyprinids;

c) sturgeons;

d) pike.

5. What factors do not affect the preservation of the quality of live fish when kept in aquariums in a store?

a) water temperature;

b) the workload of the aquarium;

c) composition of water;

d) availability of food.

6. What temperature does chilled fish usually have in the thickness of the muscles?

a) -1…+5°;

b) +4…+6°;

c) 0…-4°;

d) -2…-6°.

7. What kind of chilled fish is not produced?

a) uncut;

b) gutted with a head;

c) a piece;

d) gutted headless.

8. How is chilled fish classified according to quality indicators?

a) first and second grades;

b) the highest, first, second grade;

c) first, second, third grades;

d) is not divided into varieties.

9. What temperature does frozen fish usually have in the thickness of the muscles?

a) not higher than – 25°;

b) not higher than – 18°;

c) not higher than – 12°;

d) not higher than – 10°.

10. What is added to the ice crust for glazing oily fish at modern enterprises?

a) salt;

b) brine;

c) antioxidants;

d) nothing is added.

11. How is frozen fish classified according to quality indicators?

a) first and second grades;

b) the highest, first, second grade;

c) first, second, third grades;

d) is not divided into varieties.

12. Can frozen fish be stored at -5…-6?

a) up to 30 days;

b) up to 21 days;

c) up to 14 days;

d) store without restriction.

13. Fish fillets are frozen to a temperature of ?

a) -10;

b) -14;

c) -18;

d) -23.

14. How is frozen fillet divided depending on quality indicators?

a) first and second grades;

b) the highest, first, second grade;

c) first, second, third grades;

d) is not divided into varieties.

.

Exercise 1.

Choose from a list of fish belonging to each of the named families.

Fish families:

1. flounder;

2. carp;

3. salmon;

4. perch;

5. sturgeons;

6. herring;

7. mackerels;

8. cod.

Fish:

a) vobla; b) beluga; c) pink salmon; d) ruff; e) crucian carp; e) chum salmon; g) sea language; h) navaga; i) halibut; j) blue whiting; l) herring; m) sardine; m) stellate sturgeon; o) zander; n) sterlet; p) tuna; c) heck.

Task 2

Fill in the missing words and numbers.

1. Live freshwater fish are usually sold, such as … (Name at least five types of fish) .

2. To store live fish in a store, they use ….

3. A weak fish, swimming on its side or belly up, is called ….

4. The term for the sale of live fish in a store in warm weather is ….

5. Chilled fish is packed in a container with ….

6. A sour smell in the gills is allowed, which is easily removed by washing with water, in all chilled fish, except ….

7. Frozen fish is made in unglazed and glazed form. Glaze is…

8. Frozen fish, depending on the quality indicators, is divided into the first and second grades, the indicators are determined by …. (Specify when) .

9. The consistency of frozen fish must be dense, in the second grade it can be …, but not ….

10. If a block of fish is defrosted to 0° (to facilitate the separation of fish from each other), the shelf life is reduced to … days.

2 tests on the topic Fish and fish products

(Salted, spicy, marinated fish; Dried and dried fish; Smoked fish; Canned fish and preserves; Fish semi-finished products and culinary products; Caviar; Non-fish seafood

Choose the correct answer from the multiple options provided.

1. Which family of fish is usually not salted?

a) herring;

b) perch;

c) salmon;

d) anchovies.

2. What is used in spicy salting of fish besides salt?

a) only black pepper and bay leaf;

b) a mixture of various spices;

c) a mixture of various spices and sugar;

d) a mixture of spices, sugar and acetic acid.

3. What kind of ambassador is called “special ambassador”?

a) sweet ambassador;

b) pickled ambassador;

c) spicy salt;

d) the ambassador of especially valuable fish.

4. By what principle is a salted herring usually given a trade name?

a) by the size of herrings;

b) by the name of the fishing vessel;

c) by the time of the catch;

d) according to the habitat of herring.

5. How are salted herring subdivided depending on quality indicators?

a) the highest, first, second grade;

b) first and second grades;

c) first, second, third grades;

d) are not divided into varieties.

6. Under what method of salting does the fish have the most dense texture?

a) the consistency of the fish does not depend on the method of salting;

b) wet salting;

c) dry salting;

d) mixed ambassador.

7. What determines the shelf life of salted fish?

a) the type of container and packaging;

b) on the type of cutting of fish;

c) on the salt content in the fish;

d) all of the above.

8. Which family of fish is most often used for drying?

a) carp;

b) mackerels;

c) herring;

d) cod.

9. Which type of smoked fish tends to have a firmer texture?

a) cold smoking;

b) hot smoked;

c) the consistency of the fish does not depend on the method of smoking.

10. Which type of smoked fish tends to taste less salty?

a) cold smoking;

b) hot smoked;

c) the taste of fish is the same in terms of salinity.

11. How is hot-smoked fish classified by quality?

a) for the highest and first grade;

b) for the first and second grades;

c) for the highest, first and second grades

d) is not divided into varieties.

12. How is cold-smoked fish classified by quality?

a) for the highest and first grade;

b) for the first and second grades;

c) for the highest, first and second grades

d) is not divided into varieties.

13. What type of smoked fish has a longer shelf life?

a) cold smoking;

b) hot smoked;

c) the shelf life does not depend on the method of smoking.

14. What other method of processing fish, besides cold smoking, is used in the manufacture of balyk products?

a) drying;

b) drying;

c) hot smoking:

d) all of the above.

15. What determines the shade of the color of caviar of fish belonging to the same family?

a) the age of the fish;

b) from the time of spawning;

c) from the fatness of the fish;

d) the type of fish.

16. What type of processing can sturgeon caviar be subjected to?

a) pasteurization;

b) sterilization;

c) ultra-pasteurization;

d) all of the above.

17. What is the purpose of adding vegetable oil to salmon caviar when preparing it?

a) to improve the taste of eggs;

b) to preserve the color of the eggs;

c) to prevent sticking of eggs;

d) all of the above.

18. What varieties are divided into canned salmon granular caviar depending on the quality indicators?

a) highest, first, second;

b) first, second;

c) first, second, third;

d) is not divided into varieties.

19. Which varieties are divided into canned sturgeon granular caviar depending on the quality indicators?

a) highest, first, second;

b) first, second;

c) first, second, third;

d) is not divided into varieties.

20. What deviations from ideal quality are allowed in salmon and sturgeon caviar?

a) the presence of shells of bursting eggs;

b) slight bitterness;

c) taste of silt;

d) all of the above.

21. What type of fish is natural canned food made from?

a) from raw fish;

b) from boiled fish;

c) from fried fish;

d) all of the listed types.

22. What filling is not used in the manufacture of canned fish?

a) broth

b) tomato sauce;

c) melted butter;

d) vegetable oil.

23. What type of pre-treatment does fish go through in the manufacture of canned food “Sprats in oil”?

a) drying

b) frying;

c) smoking;

d) blanching.

24. How can an assortment sign be indicated on a metal can with canned fish?

a) letters of the Russian alphabet;

b) letters of the Latin alphabet;

c) a combination of letters and numbers;

d) all of the above.

25. Which family of fish is most often used for making preserves?

a) flounder;

b) herring;

c) perch;

d) mackerels.

Exercise 1.

Fill in the missing words and numbers.

1. They hoard fish with smoke or ….

2. Depending on the temperature regime, smoking can be … and ….

3. Cold smoking of fish is carried out at a temperature of … for … .

4. Hot smoking of fish is carried out at a temperature of … for … .

5. The consistency of hot-smoked fish should be from juicy to dense, but … is allowed.

6. Cold-smoked fish, depending on the quality indicators, is divided into varieties: ….

7. The color of cold-smoked fish can be from light golden to ….

8. Smoked fish with the following defects is not allowed for sale: … . (Name at least three defects) .

9. Balyk products are prepared from fish of the following families: … (Name at least two types of fish) .

10. For the preparation of balyk products, such types of fish cutting are used as …. (Name at least three types of cutting) .

Task 2

Divide the listed representatives into groups.

Groups:

1. crustaceans;

2. cephalopods;

3. bivalve molluscs;

4. echinoderms;

5. seaweed.

Representatives:

a) squids; b) cuttlefish; c) crabs; d) shrimp; e) krill; e) cucumaria; g) kelp; h) spiny lobsters; i) mussels; j) sea scallops; k) sea urchins; m) lobsters; m) octopuses; o) river crayfish; n) trepangs; p) oysters.

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