Commodities: Fish, Poultry, Stocks & Sauces is one of 9 topics in the Grade 11 Hospitality Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. Which of the following indicates that fish is fresh when purchasing it?
Bright, clear eyes and firm flesh that springs back when pressed
Dull, sunken eyes and flesh that stays indented when pressed
A strong, unpleasant fishy odour
Dry, discoloured skin
Answer: Bright, clear eyes and firm flesh that springs back when pressed — Fresh fish should have bright, clear eyes, firm flesh that springs back when pressed, red or pink gills, moist, shiny skin, and a mild, sea-like smell.
Easy
2. Why should fresh fish be stored packed in ice or on an ice bed?
Fish spoils faster than most other proteins, so very cold storage helps preserve freshness and safety
Fish does not spoil at all, so ice storage is purely decorative
Ice storage is only used to improve the fish's appearance for display
Fish should always be stored at room temperature, never chilled
Answer: Fish spoils faster than most other proteins, so very cold storage helps preserve freshness and safety — Fish spoils faster than most other proteins, so storing it at very cold temperatures, ideally packed in ice, is essential to preserve freshness and food safety.
Medium
3. Name the fish preparation technique of removing the bones from a fish to produce a boneless piece.
Answer: filleting — Filleting is the technique of removing the bones from a fish to produce a boneless fillet.
