Question 1

The concentration of hemoglobin contributes to the overall color of fish flesh.

Accepted Answer

A) True 
 B)False  False

Question 2

Saltwater fish

Accepted Answer

A)  include catfish, perch, pike, and trout. 
B)  include cod, flounder, haddock, and striped bass. 
C)  have a milder flavor as compared to freshwater varieties. 
D)  all of the above answers are correct 
A)  include catfish, perch, pike, and trout. 
B)  include cod, flounder, haddock, and striped bass. 
C)  have a milder flavor as compared to freshwater varieties. 
D)  all of the above answers are correct B

Question 3

Finfish is usually considered a low-fat food whose fats are a good source of omega-3 fatty acids.

Accepted Answer

A) True 
 B)False  True

Question 4

Matching
Definition choices:
-drawn fish

Accepted Answer

A) body that is entirely intact 
B) head, tail, fins and scales, and entrails are removed 
C) made by slicing the fish lengthwise from front to back 
D) whole fish with entrails removed 
E) cut from dressed fish from top fin to bottom fin at 90 degree angle 
A) body that is entirely intact 
B) head, tail, fins and scales, and entrails are removed 
C) made by slicing the fish lengthwise from front to back 
D) whole fish with entrails removed 
E) cut from dressed fish from top fin to bottom fin at 90 degree angle

Question 5

Matching
Definition choices:
-single fillet

Accepted Answer

A) body that is entirely intact 
B) head, tail, fins and scales, and entrails are removed 
C) made by slicing the fish lengthwise from front to back 
D) whole fish with entrails removed 
E) cut from dressed fish from top fin to bottom fin at 90 degree angle 
A) body that is entirely intact 
B) head, tail, fins and scales, and entrails are removed 
C) made by slicing the fish lengthwise from front to back 
D) whole fish with entrails removed 
E) cut from dressed fish from top fin to bottom fin at 90 degree angle

Question 6

When ordering a fish that has been prepared en papillote, you know that it has been prepared by which of the following cooking methods?

Accepted Answer

A)  dry heat 
B)  poaching 
C)  simmering 
D)  steaming 
E)  stewing 
A)  dry heat 
B)  poaching 
C)  simmering 
D)  steaming 
E)  stewing

Question 7

When purchasing mollusks, it is okay if the shells are slightly open as long as they close more tightly when tapped.

Accepted Answer

A) True 
 B)False

Question 8

A fish that contains less than 2.5 grams of fat in a 3-ounce cooked portion is classified as a lean fish, whereas one containing 5 or more grams of fat in the same-size portion is considered a fatty fish.

Accepted Answer

A) True 
 B)False

Question 9

When purchasing, cooking, and serving lobsters it is important to know that

Accepted Answer

A)  many gourmet cooks prefer the female because of its finer flavor. 
B)  the pale green liver, known as tomalley, is found in both male and female lobsters. 
C)  even though the larger claw has more meat, the meat from the smaller claw is both sweeter and more tender. 
D)  unless canned or frozen, lobsters must remain alive until cooked. 
E)  all of the above answers are correct 
A)  many gourmet cooks prefer the female because of its finer flavor. 
B)  the pale green liver, known as tomalley, is found in both male and female lobsters. 
C)  even though the larger claw has more meat, the meat from the smaller claw is both sweeter and more tender. 
D)  unless canned or frozen, lobsters must remain alive until cooked. 
E)  all of the above answers are correct

Question 10

Matching
Definition choices:
-whole fish

Accepted Answer

A) body that is entirely intact 
B) head, tail, fins and scales, and entrails are removed 
C) made by slicing the fish lengthwise from front to back 
D) whole fish with entrails removed 
E) cut from dressed fish from top fin to bottom fin at 90 degree angle 
A) body that is entirely intact 
B) head, tail, fins and scales, and entrails are removed 
C) made by slicing the fish lengthwise from front to back 
D) whole fish with entrails removed 
E) cut from dressed fish from top fin to bottom fin at 90 degree angle

Question 11

Surimi has been used in Japan for centuries but is a relatively new product to the United States.

Accepted Answer

A) True 
 B)False

Question 12

The most common mistake people make when preparing seafood is undercooking.

Accepted Answer

A) True 
 B)False

Question 13

Signs that indicate that a whole fish is done cooking include which of the following?

Accepted Answer

A)  The flesh easily flakes with the gentle pressure of a fork without falling apart. 
B)  The color of the flesh is translucent and the bone is adhered firmly to the flesh. 
C)  The color of the bone is pink. 
D)  all of the above answers are correct 
A)  The flesh easily flakes with the gentle pressure of a fork without falling apart. 
B)  The color of the flesh is translucent and the bone is adhered firmly to the flesh. 
C)  The color of the bone is pink. 
D)  all of the above answers are correct

Question 14

All fresh fish and shellfish are highly perishable.

Accepted Answer

A) True 
 B)False

Question 15

One of the newest methods for preserving fish is curing.

Accepted Answer

A) True 
 B)False

Question 16

When preparing seafood:

Accepted Answer

A)  a general rule of thumb is to bake up to 20 minutes per inch of thickness measured at the thickest diameter of the fish. 
B)  dry heat is the preferred cooking method for shellfish to help retain tenderness and moisture. 
C)  it is important to remember that cooking too long or at too high of a temperature is the most common mistake. 
D)  in a microwave, the "well done rule" should not be observed with shellfish because it is a steaming method. 
A)  a general rule of thumb is to bake up to 20 minutes per inch of thickness measured at the thickest diameter of the fish. 
B)  dry heat is the preferred cooking method for shellfish to help retain tenderness and moisture. 
C)  it is important to remember that cooking too long or at too high of a temperature is the most common mistake. 
D)  in a microwave, the "well done rule" should not be observed with shellfish because it is a steaming method.

Question 17

About one-half of the fish consumed in the United States is

Accepted Answer

A)  canned. 
B)  cured. 
C)  fabricated. 
D)  fresh. 
A)  canned. 
B)  cured. 
C)  fabricated. 
D)  fresh.

Question 18

Compared with those in mammals and birds, muscle fibers in fish are shorter.

Accepted Answer

A) True 
 B)False

Question 19

Most fish fat is saturated.

Accepted Answer

A) True 
 B)False

Question 20

Matching
Definition choices:
-steaks

Accepted Answer

A) body that is entirely intact 
B) head, tail, fins and scales, and entrails are removed 
C) made by slicing the fish lengthwise from front to back 
D) whole fish with entrails removed 
E) cut from dressed fish from top fin to bottom fin at 90 degree angle 
A) body that is entirely intact 
B) head, tail, fins and scales, and entrails are removed 
C) made by slicing the fish lengthwise from front to back 
D) whole fish with entrails removed 
E) cut from dressed fish from top fin to bottom fin at 90 degree angle

Exam 9: Fish and Shellfish

The concentration of hemoglobin contributes to the overall color of fish flesh.

Saltwater fish

Finfish is usually considered a low-fat food whose fats are a good source of omega-3 fatty acids.

Matching Definition choices: -drawn fish

Matching Definition choices: -single fillet

When ordering a fish that has been prepared en papillote, you know that it has been prepared by which of the following cooking methods?

When purchasing mollusks, it is okay if the shells are slightly open as long as they close more tightly when tapped.

A fish that contains less than 2.5 grams of fat in a 3-ounce cooked portion is classified as a lean fish, whereas one containing 5 or more grams of fat in the same-size portion is considered a fatty fish.

When purchasing, cooking, and serving lobsters it is important to know that

Matching Definition choices: -whole fish

Surimi has been used in Japan for centuries but is a relatively new product to the United States.

The most common mistake people make when preparing seafood is undercooking.

Signs that indicate that a whole fish is done cooking include which of the following?

All fresh fish and shellfish are highly perishable.

One of the newest methods for preserving fish is curing.

When preparing seafood:

About one-half of the fish consumed in the United States is

Compared with those in mammals and birds, muscle fibers in fish are shorter.

Most fish fat is saturated.

Matching Definition choices: -steaks

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