Palm Springs Montessori Integrated School, Inc.

“Building Future Leaders of Character”

JUNIOR HIGH SCHOOL

NAME:
SCORE
LRN: DATE:

I. MULTIPLE CHOICE
Directions: Read and analyze the statement carefully. Please choose the letter of the
correct answer then write it before each number.
1. Which kind of fish has no internal bone structure?
A. Fin fish B. Freshwater fish C. Round fish D. Shellfish
2. Which of the following fish is high in fat?
A. Bass B. Cod C. Mackerel D. Red Snapper
3. Which of the following fish is low in fat?
A. Cod B. Salmon C. Trout D. Tuna
4. Which market form of fish is viscera, head, tail, and fins removed?
A. Butterfly B. Dresses C. Fillet D. Sticks
5. Which of the following is a freshwater fish?
A. Bluefish B. Catfish C. Grouper D. Sole
6. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly B. Drawn C. Fillet D. Steak
7. Which of the following is a characteristic of a fresh fish?
A. With a fresh and foul odor C. Gills are pink or red
B. Eyes are dull, shiny, and bulging D. Flesh shrinks when pressed
8. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
A. Fat fish B. Lean fish C. Flat fish D. Shellfish
9. Which shellfish is commonly served raw as an appetizer?
A. Shrimp B. Oysters C. Lobster D. Crab
10.What is the main ingredient in ‘Paksiw na isda’?
A. Vinegar B. Tomato Sauce C. Coconut Milk D. Soy Sauce
11.What is the indicator that shellfish is cooked?
A. It shrinks in size C. It turns pink in color
B. It becomes hard D. It opens up
12.A type of Seafood that has fins, flesh, and skeletons that may or may not be covered
with scales.
A. Fin Fish B. Shellfish C. Mollusks D. Crustaceans
13.A type of shellfish that has hard shells and contain soft bodies.
A. Mollusks B. Crustaceans C. Univalve D. Bivalve
14.A type of mollusk with a protective shell in a single piece.
A. Univalve B. Bivalve C. Cephalopods D. Crustaceans
15.Fish are seafood that live in either sea or fresh water.
A. No B. Yes C. Not Sure D. Maybe
16.Crab can be classified as
A. Oily Fish B. Round Fish C. Shell Fish D. Flat Fish
17.They are used for removing small bones from raw fillets of fish. The ends perfectly
touch, allowing you to grip the most bone and pull them out.
A. Shellfish Knife B. Kitchen Shears C. Gloves D. Fish Bone Tweezers
18.It is a cross-section slice, each containing a section of backbone.
A. Fillet B. Drawn C. Dressed D. Steak

II. Direction: Match Column A with Column B. Choose the letter of the correct and write
your answer on the line before each number.
 Column A Column B
_____ 1. It is no wonder that French gastronomy was added to UNESCO’s
cultural heritage list. It is one of its popular stews. The base of the soup A. Sushi
is tomatoes and fish (or shellfish). Other ingredients include garlic, onion, B. Jambalaya
potatoes, and spices. Chefs often experiment with mixing different C. Grilled
ingredients in this sou depending on the available fresh fish. Octopus
_____ 2. It is a Japanese dish of prepared vinegared rice (sushi-meshi), D. Fish and
usually with some sugar and salt, plus a variety of ingredients, such as Chips
vegetables, meat, or most commonly seafood, which may be raw or E. Bouillabaiss
cooked. There are many styles of sushi, and its presentation varies e
widely, but the one key ingredient is shari or sumeshi. F. Surf and
_____ 3. These seasonal seafood dishes pair well with different sides such Turf
as Greek salad, potatoes, leafy greens, or just bread. To help elevate your G. Crab Cake
meal, you may consider different seafood pairing options to go with your H. Sashimi
seafood specialties. This cuisine is from Greece. I. Paella De
_____ 4. It is one of the top Mediterranean seafood dishes. The main Marisco
ingredients are rice, vegetables, and meat. Keep in mind, that the meat J. Ceviche
of this dish includes seafood meat.
_____ 5. Originating in Africa, this seafood dish has become the most
popular in the United States. Its main ingredients are vegetables, rice,
and different types of meat. It is a Louisiana Creole dish and is popular
mostly in the southern states. Its name comes from French and literally
means ‘mix-up’.
_____ 6. It is a dish consisting of fish or shellfish marinated in citrus and
seasonings, and is recognized by UNESCO as an expression of Peruvian
traditional cuisine and the intangible cultural heritage of humanity
_____ 7. It is a Japanese delicacy consisting of fresh raw fish or meat
sliced into thin pieces and often eaten with soy sauce.
_____ 8. It is a hot dish consisting of fried fish in batter, served with chips.
This originated in England, where these two components had been
introduced from separate immigrant cultures; it is not known who
combined them.
_____ 9. It is a variety of fishcake popular in the United States. It is
composed of crab meat and various other ingredients, such as bread
crumbs, mayonnaise, mustard, eggs, and seasonings. It is then sauteed,
baked, grilled, deep fried, or boiled.
_____ 10. It is a main course combining seafood and red meat, typically
beefsteak. While lobster and filet mignon are a standard combination,
variations common to steakhouse menus include prawns, shrimp, squid,
or scallops, which may be steamed, grilled, or breaded and fried.

III. TRUE or FALSE

____________________ 1. Fat fish are the tastiest and healthiest food from the sea.
____________________ 2. Tilapia is an example of a seawater fish.
____________________ 3. Bouillabaisse is a Peruvian gastronomy that was added to UNESCO’s
cultural heritage list.
____________________ 4. Fresh fish may be stored for 1 to 2 days.
____________________ 5. Oysters are rough and have specific shell shapes.

Prepared by: Checked by: Noted Approved

Rockwell N. Llanto Aurelio P. Jacoba Regim Villanda Monica D. Jacoba