Question 1

One reason fish is tender when it is cooked is that the collagen breaks down only at very high temperatures.

Accepted Answer

A) True 
 B)False

Question 2

Which of the following are not characteristics of fresh fish?

Accepted Answer

A)  fresh fish aroma and bulging eyes 
B)  red gills and scales that adhere to the body 
C)  firm flesh and stiff body 
D)  gaping flesh and swollen belly 
A)  fresh fish aroma and bulging eyes 
B)  red gills and scales that adhere to the body 
C)  firm flesh and stiff body 
D)  gaping flesh and swollen belly

Question 3

Freezing fish

Accepted Answer

A)  decreases its quality because the myofibrillar proteins are denatured and/or aggregated. 
B)  results in a loss of muscle protein properties such as protein solubility, gel-forming ability, and water retention. 
C)  results in a reduction in quality, making fish dryer, tougher, and less springy and possibly affecting the flavor. 
D)  all of the above answers are correct 
A)  decreases its quality because the myofibrillar proteins are denatured and/or aggregated. 
B)  results in a loss of muscle protein properties such as protein solubility, gel-forming ability, and water retention. 
C)  results in a reduction in quality, making fish dryer, tougher, and less springy and possibly affecting the flavor. 
D)  all of the above answers are correct

Question 4

Cephalopods include

Accepted Answer

A)  lobster and crayfish. 
B)  octopus and squid. 
C)  conch and abalone. 
D)  mussels and scallops. 
E)  clams and oysters. f. all of the above answers are correct 
A)  lobster and crayfish. 
B)  octopus and squid. 
C)  conch and abalone. 
D)  mussels and scallops. 
E)  clams and oysters. f. all of the above answers are correct

Question 5

Caviar is sensitive to oxygen and cannot be let out in the air for more than one hour.

Accepted Answer

A) True 
 B)False

Question 6

Inspection of finfish is

Accepted Answer

A)  mandatory and conducted by the USDA. 
B)  mandatory and conducted by the National Marine Fisheries Service of the U.S. Department of Commerce. 
C)  voluntary and conducted by the USDA. 
D)  voluntary and conducted by the National Marine Fisheries Service of the U.S. Department of Commerce. 
A)  mandatory and conducted by the USDA. 
B)  mandatory and conducted by the National Marine Fisheries Service of the U.S. Department of Commerce. 
C)  voluntary and conducted by the USDA. 
D)  voluntary and conducted by the National Marine Fisheries Service of the U.S. Department of Commerce.

Question 7

Shucking or consuming raw oysters is a concern because they may carry all of the following except

Accepted Answer

A)  anisakiasis parasites. 
B)  norovirus. 
C)  hepatitis A. 
D)  Vibrio vulnificus, Vibrio cholera, and Vibrio parahaemolyticus. 
A)  anisakiasis parasites. 
B)  norovirus. 
C)  hepatitis A. 
D)  Vibrio vulnificus, Vibrio cholera, and Vibrio parahaemolyticus.

Question 8

Soft-shell clams are known as "longnecks" or "pissers" and are very susceptible to drying out and dying; a limp neck hanging out of the shell signals that the clam is dead and should be discarded.

Accepted Answer

A) True 
 B)False

Question 9

Matching
Definition choices:
-dressed 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 10

The characteristic smell of fish odor comes primarily from

Accepted Answer

A)  histamine. 
B)  phosphate. 
C)  scombrotoxin. 
D)  trimethylamine 
A)  histamine. 
B)  phosphate. 
C)  scombrotoxin. 
D)  trimethylamine

Question 11

Glycogen content in shellfish is approximately _____ percent by weight.

Accepted Answer

A)  zero 
B)  1 to 3 
C)  3 to 5 d	5 to 10 
A)  zero 
B)  1 to 3 
C)  3 to 5 d	5 to 10

Question 12

The grading of finfish is

Accepted Answer

A)  mandatory. 
B)  recommended. 
C)  voluntary and available for all fish. 
D)  mandatory for inspected finfish. 
E)  voluntary but only conducted on inspected finfish. 
A)  mandatory. 
B)  recommended. 
C)  voluntary and available for all fish. 
D)  mandatory for inspected finfish. 
E)  voluntary but only conducted on inspected finfish.

Question 13

Consumers can be assured of the wholesomeness of shellfish by buying shellfish that have been handled by

Accepted Answer

A)  shippers on the Department of Commerce's Interstate Certified Shellfish Shippers List. 
B)  shippers on the USDA list of certified shippers. 
C)  wholesalers listed on the Department of Commerce's list of certified shippers. 
D)  retailers who have been certified by the Department of Commerce. 
A)  shippers on the Department of Commerce's Interstate Certified Shellfish Shippers List. 
B)  shippers on the USDA list of certified shippers. 
C)  wholesalers listed on the Department of Commerce's list of certified shippers. 
D)  retailers who have been certified by the Department of Commerce.

Question 14

Fish generally contain less than 160 kcalories per 3-ounce cooked portion.

Accepted Answer

A) True 
 B)False

Question 15

When compared to the shellfish it is intended to resemble, surimi is

Accepted Answer

A)  lower in cholesterol. 
B)  higher in the omega-3 fatty acids. 
C)  lower in sodium. 
D)  all of the above answers are correct 
A)  lower in cholesterol. 
B)  higher in the omega-3 fatty acids. 
C)  lower in sodium. 
D)  all of the above answers are correct

Question 16

Gaping in fish such as bluefish and hake may be a sign of processing before rigor mortis is complete.

Accepted Answer

A) True 
 B)False

Question 17

Pressure steaming is recommended because it tends to tenderize both fish and shellfish.

Accepted Answer

A) True 
 B)False

Question 18

The majority of the fish consumed in the United States come from

Accepted Answer

A)  freshwater creeks and rivers. 
B)  freshwater lakes. 
C)  salty waters. 
D)  salt water bays close to shore. 
A)  freshwater creeks and rivers. 
B)  freshwater lakes. 
C)  salty waters. 
D)  salt water bays close to shore.

Question 19

Fish muscle is higher in collagen content than muscle in red meats and poultry.

Accepted Answer

A) True 
 B)False

Question 20

The two major categories of shellfish are

Accepted Answer

A)  bivalves and crustaceans. 
B)  cephalopods and mollusks. 
C)  crustaceans and cephalopods. 
D)  crustaceans and mollusks. 
A)  bivalves and crustaceans. 
B)  cephalopods and mollusks. 
C)  crustaceans and cephalopods. 
D)  crustaceans and mollusks.

Exam 9: Fish and Shellfish

One reason fish is tender when it is cooked is that the collagen breaks down only at very high temperatures.

Which of the following are not characteristics of fresh fish?

Freezing fish

Cephalopods include

Caviar is sensitive to oxygen and cannot be let out in the air for more than one hour.

Inspection of finfish is

Shucking or consuming raw oysters is a concern because they may carry all of the following except

Soft-shell clams are known as "longnecks" or "pissers" and are very susceptible to drying out and dying; a limp neck hanging out of the shell signals that the clam is dead and should be discarded.

Matching Definition choices: -dressed fish

The characteristic smell of fish odor comes primarily from

Glycogen content in shellfish is approximately _____ percent by weight.

The grading of finfish is

Consumers can be assured of the wholesomeness of shellfish by buying shellfish that have been handled by

Fish generally contain less than 160 kcalories per 3-ounce cooked portion.

When compared to the shellfish it is intended to resemble, surimi is

Gaping in fish such as bluefish and hake may be a sign of processing before rigor mortis is complete.

Pressure steaming is recommended because it tends to tenderize both fish and shellfish.

The majority of the fish consumed in the United States come from

Fish muscle is higher in collagen content than muscle in red meats and poultry.

The two major categories of shellfish are

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