Question 1

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 2

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

Accepted Answer

A) True 
 B)False

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

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

Question 5

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

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 7

For those watching their intake of sodium, dried or smoked fish have lower concentrations than the fresh forms

Accepted Answer

A) True 
 B)False

Question 8

Meat from fish, in general, is

Accepted Answer

A) higher in fat than other meats. 
B) higher in protein than other meats. 
C) lower in fat than other meats. 
D) lower in protein than other meats. 
A) higher in fat than other meats. 
B) higher in protein than other meats. 
C) lower in fat than other meats. 
D) lower in protein than other meats.

Question 9

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

Accepted Answer

A) anisakiasis. 
B) Norwalk virus. 
C) hepatitis A. 
D) Vibrio vulnificus, Vibrio cholera, and Vibrio parahaemolyticus. 
A) anisakiasis. 
B) Norwalk virus. 
C) hepatitis A. 
D) Vibrio vulnificus, Vibrio cholera, and Vibrio parahaemolyticus.

Question 10

Which of the following is not a characteristic 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 11

The most prevalent preparation mistake when fixing seafood is undercooking

Accepted Answer

A) True 
 B)False

Question 12

Regarding rigor mortis in fish:

Accepted Answer

A) it can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught. 
B) 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) it can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught. 
B) 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.

Question 13

All fresh fish and shellfish are highly perishable

Accepted Answer

A) True 
 B)False

Question 14

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 15

Inspection of finfish is

Accepted Answer

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

Question 16

Shrimp are purchased by size, not count

Accepted Answer

A) True 
 B)False

Question 17

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 18

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 19

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 20

The characteristic smell of fish odor is primarily from

Accepted Answer

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

Exam 9: Fish and Shellfish

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

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

Saltwater fish

Definition choices: -single fillet

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

For those watching their intake of sodium, dried or smoked fish have lower concentrations than the fresh forms

Meat from fish, in general, is

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

Which of the following is not a characteristic of fresh fish?

The most prevalent preparation mistake when fixing seafood is undercooking

Regarding rigor mortis in fish:

All fresh fish and shellfish are highly perishable

Fish muscle is composed of approximately _____ collagen

Inspection of finfish is

Shrimp are purchased by size, not count

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

Marine vertebrates are sea creatures that

Glycogen content in shellfish is approximately _____ percent by weight

The characteristic smell of fish odor is primarily from

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