Exam 9: Fish and Shellfish

When determining fat content in fish, a three-ounce cooked portion with less than 25 grams is classified as a lean fish while the same size portion yielding 5 or more grams is considered a fatty fish A)a process in which a milk product is heated at or above 280º F for at least 2 seconds B)fermented milk in which lactose has been converted to lactic acid C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion D)the heating of milk below its boiling point to destroy the pathogenic microorganisms E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

Compared with those in mammals and birds, muscle fibers in fish are shorter A)a process in which a milk product is heated at or above 280º F for at least 2 seconds B)fermented milk in which lactose has been converted to lactic acid C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion D)the heating of milk below its boiling point to destroy the pathogenic microorganisms E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

Definition choices: -drawn fish

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

Definition choices: -whole fish

Fish muscle is higher in collagen content than muscle in red meats and poultry A)a process in which a milk product is heated at or above 280º F for at least 2 seconds B)fermented milk in which lactose has been converted to lactic acid C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion D)the heating of milk below its boiling point to destroy the pathogenic microorganisms E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

The color of fish is darker when the muscle fibers are slow-twitch and the fat is higher A)a process in which a milk product is heated at or above 280º F for at least 2 seconds B)fermented milk in which lactose has been converted to lactic acid C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion D)the heating of milk below its boiling point to destroy the pathogenic microorganisms E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

Steaming clams or mussels just until the shells open makes sure that all the pathogenic microorganisms are killed

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

Most fish fat is saturated

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

Definition choices: -dressed fish

Shell stock tags are required to be kept by food service operations for at least _____ days

One of the reasons why fish is tender is because

One of the newest forms of preserving fish is curing

The grading of finfish is

Another name for salted fish eggs is

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

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

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