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Red Seal Cook Exam (Interprovincial)

J. Fish and seafood: practice questions

Our Red Seal Cook bank has 22 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

Which method is best for a delicate fish such as sole?

  1. Long braising for two hours with root vegetables and stock
  2. Grilling directly on a hot, unoiled grill
  3. Shallow poaching in a little wine and fumet
  4. Stewing with root vegetables
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C. Shallow poaching in a little wine and fumet — Lean, delicate fish suit gentle methods such as poaching and steaming.

Question 2

Mussels and clams that do not open after cooking should be:

  1. Thrown away
  2. Opened with a knife and served
  3. Cooked for another 20 minutes
  4. Used in a stock
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A. Thrown away — Health Canada: when cooking clams, mussels, oysters and scallops in shells, throw away any that don't open.

Question 3

Which is a sign of a fresh whole fish?

  1. Clear, bulging eyes and bright red gills
  2. Cloudy, sunken eyes
  3. Grey, slimy gills
  4. Flesh that stays dented when pressed
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A. Clear, bulging eyes and bright red gills — Fresh fish has clear bulging eyes, red gills, firm elastic flesh and a mild sea smell.

Question 4

Live mussels with open shells that do not close when tapped should be:

  1. Discarded
  2. Cooked longer
  3. Soaked in fresh water overnight
  4. Served raw
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A. Discarded — Live bivalves close when tapped; open ones that stay open are dead and unsafe.

Question 5

Which fish is a round fish?

  1. Halibut
  2. Sole
  3. Flounder
  4. Cod
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D. Cod — Cod, salmon and trout are round fish; halibut, sole and flounder are flat fish.

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