II. True or False . Write True if the statement is correct and False if the statement is
wrong. Write your answer on the space provided before the number.
1. In scaling fish begin to rake the scales from head to tail.
2. Seafood is any form of sea life regarded as food by humans.
3. Strong fishy odor or a brownish color in shellfish is a sign that it is still
fresh.
4. Thaw fish in a room temperature not in the refrigerator.
5. Crabs and lobster should be kept alive until cooked.
6. Shrimps and other shellfish become tough and rubbery when cooked at
high temperature.
7. Poaching is a dry heat method suited to cook lean fish.
8. Fishes are very delicate and are easily overcooked.
9. In plating, select foods and garnishes that offer variety and contrast.
10. The fish is already cooked when the flesh separate from the bone while
the bone is still pink in color.​