Question 1

Shrimp are purchased by size, not count.

Accepted Answer

A) True 
 B)False  False

Question 2

Scallops are bivalve mollusks.

Accepted Answer

A) True 
 B)False  True

Question 3

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 B

Question 4

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 5

What are the advantages of including seafood in the diet on a regular basis? What fish are most likely to contain mercury? Who should avoid ingesting large quantities of these fish and why? What are the FDA/EPA recommendations?

Accepted Answer

See section 9-3. The answer should refle

Question 6

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 7

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 8

What should you look for when purchasing fresh fish?

Accepted Answer

A)  fresh fish aroma and bulging eyes 
B)  red gills and tight scales 
C)  firm flesh and stiff body 
D)  All of these are correct. 
A)  fresh fish aroma and bulging eyes 
B)  red gills and tight scales 
C)  firm flesh and stiff body 
D)  All of these are correct.

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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)  include shrimp, crab, and lobster. 
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)  include shrimp, crab, and lobster.

Question 11

Dried or smoked fish generally have more iron than the fresh forms.

Accepted Answer

A) True 
 B)False

Question 12

Fish filets can be poached in an oven set at

Accepted Answer

A)  325°F. 
B)  350°F. 
C)  375°F. 
D)  400°F. 
A)  325°F. 
B)  350°F. 
C)  375°F. 
D)  400°F.

Question 13

Examples of omega-3 fatty acids include

Accepted Answer

A)  DHA. 
B)  EHA. 
C)  EPA. 
D)  a and b. 
E)  a and c.
F) a, b, and c. 
A)  DHA. 
B)  EHA. 
C)  EPA. 
D)  a and b. 
E)  a and c.
F) a, b, and c.

Question 14

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 15

What structural factor contributes to the tenderness of fish?

Accepted Answer

A)  amino acid content 
B)  collagen 
C)  muscle structure 
D)  All of these are correct. 
A)  amino acid content 
B)  collagen 
C)  muscle structure 
D)  All of these are correct.

Question 16

You would most likely not want to freeze

Accepted Answer

A)  lean fish. 
B)  shrimp. 
C)  lobster. 
D)  All of these are correct. 
A)  lean fish. 
B)  shrimp. 
C)  lobster. 
D)  All of these are correct.

Question 17

Fish and shellfish can be classified by all of the following methods except

Accepted Answer

A)  vertebrate or invertebrate. 
B)  country of origin. 
C)  saltwater or freshwater. 
D)  lean or fat. 
A)  vertebrate or invertebrate. 
B)  country of origin. 
C)  saltwater or freshwater. 
D)  lean or fat.

Question 18

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.

Question 19

Rice rolled with an outside covering of nori and cut into circles is

Accepted Answer

A)  gunkan. 
B)  maki. 
C)  nigiri. 
D)  temaki. 
A)  gunkan. 
B)  maki. 
C)  nigiri. 
D)  temaki.

Question 20

All of the following are examples of crustaceans except

Accepted Answer

A)  shrimp. 
B)  crab. 
C)  lobster. 
D)  finfish. 
A)  shrimp. 
B)  crab. 
C)  lobster. 
D)  finfish.

Exam 9: Fish and Shellfish

Shrimp are purchased by size, not count.

Scallops are bivalve mollusks.

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 of the following statements about shrimp is false?

What are the advantages of including seafood in the diet on a regular basis? What fish are most likely to contain mercury? Who should avoid ingesting large quantities of these fish and why? What are the FDA/EPA recommendations?

Marine vertebrates are sea creatures that

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

What should you look for when purchasing fresh fish?

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

Saltwater fish

Dried or smoked fish generally have more iron than the fresh forms.

Fish filets can be poached in an oven set at

Examples of omega-3 fatty acids include

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.

What structural factor contributes to the tenderness of fish?

You would most likely not want to freeze

Fish and shellfish can be classified by all of the following methods except

The two major categories of shellfish are

Rice rolled with an outside covering of nori and cut into circles is

All of the following are examples of crustaceans except

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