LESSON 2 - POST TEST
Directions: Choose the letter of the best answer and write it on a separate sheet of
paper.
1. What do you call the various species of mollusks, crustaceans and
echinoderms?
a. fish b. seafood c. shellfish d. steak
2. This is any form of sea life regarded as food by humans.
a. fish
b. seafood c. shellfish d. steak
3. Which of the following tools is used to remove the scales of the fish?
a. filleting knife
c. fish scaler
b. fish bone tweezers
d. kitchen scrubbing brush
4. If you're going to cut the milkfish into butterfly, which tool is applicable to
use?
a. filleting knife
c. fish scaler
b. fish bone tweezers
d. kitchen scrubbing brush
5. Which of these tools is best for cleaning mussels, clams and oysters?
a. filleting knife
c. fish scaler
b. fish bone tweezers
d. kitchen scrubbing brush
6. The following composition made up a fish EXCEPT one:
a. cells
b. fats
c. protein
d. water
7. Salmon, tuna and mackerel are considered as
a. fat fish b. fin fish
c. freshwater fish d. lean fish
8. Our famous Talisay tilapia is a
a. fat fish b. fin fish
c. freshwater fish d. lean fish
9. This is the boneless side of fish, with or without skin.
a. dressed fish b. fillet c. steak fish d. whole fish
10. What is the market form of fish that is completely intact, as caught?
a. dressed fish b. fillet c. steak fish d. whole fish
11. Which of these describes the characteristics of fresh mollusks?
a. Flesh of oyster is extremely soft and delicate
b. Hard-shell clams can be eaten raw
c. Scallops are creamy white in color and have a sweet flavor
d. All of the above​