Question 1

The safest and easiest criteria for the selection of fresh fish is

Accepted Answer

A)  the degree of gaping in the steaks. 
B)  the firmness of the eyes. 
C)  the presence of rigid bones. 
D)  the fish's odor. 
A)  the degree of gaping in the steaks. 
B)  the firmness of the eyes. 
C)  the presence of rigid bones. 
D)  the fish's odor.

Question 2

Shrimp are purchased by size, not count.

Accepted Answer

A) True 
 B)False

Question 3

Dried or smoked fish are lower in sodium than the fresh forms.

Accepted Answer

A) True 
 B)False

Question 4

The color of fish is darker when the muscle fibers are slow-twitch and the fat content is higher.

Accepted Answer

A) True 
 B)False

Question 5

The pink/orange hue seen in some salmon, trout, and crustaceans comes from

Accepted Answer

A)  astaxanthins. 
B)  exposure to oxygen. 
C)  omega-3 fatty acids. 
D)  anthocyanins and anthoxanthins. 
A)  astaxanthins. 
B)  exposure to oxygen. 
C)  omega-3 fatty acids. 
D)  anthocyanins and anthoxanthins.

Question 6

Fish muscle is composed of approximately _____ collagen.

Accepted Answer

A)  3 percent 
B)  5 percent 
C)  7 percent 
D)  9 percent 
A)  3 percent 
B)  5 percent 
C)  7 percent 
D)  9 percent

Question 7

Phosphate treatment of fresh finfish

Accepted Answer

A)  removes all slime from the flesh. 
B)  decreases the pH in the muscle tissue. 
C)  increases the water-binding capacity of the flesh. 
D)  accelerates the oxidation of the natural fats. 
E)  decreases the freezing stability of the fish. 
A)  removes all slime from the flesh. 
B)  decreases the pH in the muscle tissue. 
C)  increases the water-binding capacity of the flesh. 
D)  accelerates the oxidation of the natural fats. 
E)  decreases the freezing stability of the fish.

Question 8

When using fish protein to increase protein and calcium content in foods, the food industry has devised a method that includes

Accepted Answer

A)  grinding the bones. 
B)  dehydrating the fish. 
C)  removing the fat. 
D)  answers a and b only 
E)  answers a, b, and c are correctf. none of the answers is correct 
A)  grinding the bones. 
B)  dehydrating the fish. 
C)  removing the fat. 
D)  answers a and b only 
E)  answers a, b, and c are correctf. none of the answers is correct

Question 9

Which of the following statements about pigments is false?

Accepted Answer

A)  Sole have a high concentration of fast-twitch fibers. 
B)  Salmon have a high concentration of slow-twitch fibers. 
C)  Tuna are comprised of both fast- and slow-twitch fibers. 
D)  Iron in myoglobin accelerates the oxidation of fat found in the muscle. 
E)  all of the above statements are false
F) none of the above statements is false 
A)  Sole have a high concentration of fast-twitch fibers. 
B)  Salmon have a high concentration of slow-twitch fibers. 
C)  Tuna are comprised of both fast- and slow-twitch fibers. 
D)  Iron in myoglobin accelerates the oxidation of fat found in the muscle. 
E)  all of the above statements are false
F) none of the above statements is false

Question 10

Some crustaceans like shrimp contain more than 500 milligrams of cholesterol per 100 grams.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following statements about shrimp is false?

Accepted Answer

A)  Glass-like beads called struvite crystals are sometimes found in canned shrimp; however, they are completely harmless. 
B)  Intestines, called sand veins, are removed from large shrimp because they contribute a gritty, muddy taste. 
C)  Scampi is a crustacean found in Italy and not generally available in North America. The term is often used incorrectly to describe a popular shrimp dish. 
D)  Culls are the least expensive shrimp and are attractive to the buyer interested in using them in salad mixtures or chopped up with other ingredients. 
A)  Glass-like beads called struvite crystals are sometimes found in canned shrimp; however, they are completely harmless. 
B)  Intestines, called sand veins, are removed from large shrimp because they contribute a gritty, muddy taste. 
C)  Scampi is a crustacean found in Italy and not generally available in North America. The term is often used incorrectly to describe a popular shrimp dish. 
D)  Culls are the least expensive shrimp and are attractive to the buyer interested in using them in salad mixtures or chopped up with other ingredients.

Question 12

One of the reasons why fish is tender is because

Accepted Answer

A)  it is impossible to overcook it. 
B)  of the high omega-3 fatty acid content. 
C)  there is little hydroxyproline in the connective tissue. 
D)  all of the above answers are correct 
A)  it is impossible to overcook it. 
B)  of the high omega-3 fatty acid content. 
C)  there is little hydroxyproline in the connective tissue. 
D)  all of the above answers are correct

Question 13

Currently, there are over 20,000 known species of edible fish; however, only approximately _____ species are harvested commercially in the United States for human and domesticated animal consumption.

Accepted Answer

A)  100 
B)  250 
C)  500 
D)  750 
A)  100 
B)  250 
C)  500 
D)  750

Question 14

Another name for salted fish eggs is

Accepted Answer

A)  caviar 
B)  cod liver. 
C)  inkfish. 
D)  weakfish. 
A)  caviar 
B)  cod liver. 
C)  inkfish. 
D)  weakfish.

Question 15

Shellfish (fresh)is highly perishable and therefore one should make sure it is dead when purchased.

Accepted Answer

A) True 
 B)False

Question 16

Marine vertebrates are sea creatures that

Accepted Answer

A)  get their oxygen from above the water surface or through gills. 
B)  have shells and siphon water through valves to obtain nutrients. 
C)  are commercially important to the food supply. 
D)  are nutritionally superior to other meats. 
A)  get their oxygen from above the water surface or through gills. 
B)  have shells and siphon water through valves to obtain nutrients. 
C)  are commercially important to the food supply. 
D)  are nutritionally superior to other meats.

Question 17

A dressed fish is best identified as a whole fish that has

Accepted Answer

A)  been left completely intact. 
B)  had its entrails removed. 
C)  had its entrails, head, tail, fins, and scales removed. 
D)  been minced, and then shaped, breaded, and frozen. 
A)  been left completely intact. 
B)  had its entrails removed. 
C)  had its entrails, head, tail, fins, and scales removed. 
D)  been minced, and then shaped, breaded, and frozen.

Question 18

Steaming clams or mussels just until the shells open ensures that all the pathogenic microorganisms are killed.

Accepted Answer

A) True 
 B)False

Question 19

Canned crab may exhibit an unappetizing but harmless blue tint caused by _____ in the crab's blood combining with the ammonia in its flesh.

Accepted Answer

A)  iron 
B)  copper 
C)  zinc 
D)  iodine 
A)  iron 
B)  copper 
C)  zinc 
D)  iodine

Question 20

Which statement regarding rigor mortis in fish is true?

Accepted Answer

A)  Rigor mortis can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught. 
B)  During rigor mortis, the water-holding capacity of the proteins is decreased, which makes fish flesh juicier than that of fish that have not undergone rigor mortis. 
C)  Cooking fish prior to rigor mortis results in a tough-textured flesh. 
D)  The stronger the rigor mortis is, the more delicate and desirable the texture of the flesh. 
A)  Rigor mortis can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught. 
B)  During rigor mortis, the water-holding capacity of the proteins is decreased, which makes fish flesh juicier than that of fish that have not undergone rigor mortis. 
C)  Cooking fish prior to rigor mortis results in a tough-textured flesh. 
D)  The stronger the rigor mortis is, the more delicate and desirable the texture of the flesh.

Exam 9: Fish and Shellfish

The safest and easiest criteria for the selection of fresh fish is

Shrimp are purchased by size, not count.

Dried or smoked fish are lower in sodium than the fresh forms.

The color of fish is darker when the muscle fibers are slow-twitch and the fat content is higher.

The pink/orange hue seen in some salmon, trout, and crustaceans comes from

Fish muscle is composed of approximately _____ collagen.

Phosphate treatment of fresh finfish

When using fish protein to increase protein and calcium content in foods, the food industry has devised a method that includes

Which of the following statements about pigments is false?

Some crustaceans like shrimp contain more than 500 milligrams of cholesterol per 100 grams.

Which of the following statements about shrimp is false?

One of the reasons why fish is tender is because

Currently, there are over 20,000 known species of edible fish; however, only approximately _____ species are harvested commercially in the United States for human and domesticated animal consumption.

Another name for salted fish eggs is

Shellfish (fresh)is highly perishable and therefore one should make sure it is dead when purchased.

Marine vertebrates are sea creatures that

A dressed fish is best identified as a whole fish that has

Steaming clams or mussels just until the shells open ensures that all the pathogenic microorganisms are killed.

Canned crab may exhibit an unappetizing but harmless blue tint caused by _____ in the crab's blood combining with the ammonia in its flesh.

Which statement regarding rigor mortis in fish is true?

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