Question 1

What is the most common mistake made in the preparation of seafood and how does this affect the different types of seafood? Be specific.

Accepted Answer

See section 9-4. Answer should

Question 2

Factors that contribute to spoilage of fish include all of the following except

Accepted Answer

A)  natural toxins. 
B)  remaining scales. 
C)  contaminants. 
D)  proteolytic enzymes. 
A)  natural toxins. 
B)  remaining scales. 
C)  contaminants. 
D)  proteolytic enzymes.

Question 3

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

Accepted Answer

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

Question 4

Lobsters, crabs, oysters, and clams all may be purchased alive and in their shells.

Accepted Answer

A) True 
 B)False

Question 5

The presence of the amino acid ______________ in its connective tissue makes fish tender.

Accepted Answer

A)  arginine 
B)  hydroxyproline 
C)  adenosine 
D)  methionine 
A)  arginine 
B)  hydroxyproline 
C)  adenosine 
D)  methionine

Question 6

Match between columns
                        Premises: drawn fish
steaks
dressed fish
fillet
whole fish

Accepted Answer

The Answer of head, tail, fins and scales, and entrails is...

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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 9

The most common mistake people make when preparing seafood is undercooking.

Accepted Answer

A) True 
 B)False

Question 10

How does inspection of finfish differ from that of meat and poultry?

Accepted Answer

A)  The Food and Drug Administration (FD
A)  inspects meat and poultry, whereas the U.S. Department of Agriculture (USD
A)  inspects finfish. 
B)  Meat and poultry inspection is done on interstate commerce, whereas finfish inspection is done on intrastate commerce. 
C)  Inspection of meat and poultry is not voluntary, whereas inspection of finfish is voluntary. 
D)  All of these are correct. 
A)  The Food and Drug Administration (FD
A)  inspects meat and poultry, whereas the U.S. Department of Agriculture (USD
A)  inspects finfish. 
B)  Meat and poultry inspection is done on interstate commerce, whereas finfish inspection is done on intrastate commerce. 
C)  Inspection of meat and poultry is not voluntary, whereas inspection of finfish is voluntary. 
D)  All of these are correct.

Question 11

You may possibly be exposed to Vibrio vulnificus , V. cholera , V. parahaemolyticus , Norovirus, or hepatitis A from

Accepted Answer

A)  consuming raw oysters. 
B)  shucking raw oysters. 
C)  either consuming or shucking raw oysters. 
D)  None of these are correct. 
A)  consuming raw oysters. 
B)  shucking raw oysters. 
C)  either consuming or shucking raw oysters. 
D)  None of these are correct.

Question 12

Oysters are considered low fat because they have more than 2.5 grams but less than 5 grams of total fat.

Accepted Answer

A) True 
 B)False

Question 13

Regarding food safety issues with fish and shellfish, what types of bacteria and foodborne illnesses should we be concerned with? Define the following: phosphate treatment , anisakiasis parasite , Vibrio vulnificus, Vibrio cholera, Vibrio parahaemolyticus, Norovirus , hepatitis A , histamine , and scombroid .

Accepted Answer

When it comes to food safety issues with

Question 14

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 15

The separation of fish flesh into flakes that occurs as the steak or fillet ages is

Accepted Answer

A)  decay. 
B)  rigor mortis. 
C)  grading. 
D)  gaping. 
A)  decay. 
B)  rigor mortis. 
C)  grading. 
D)  gaping.

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

When preparing seafood

Accepted Answer

A)  a general rule of thumb is to bake up to 20 minutes per inch of thickness measured at the thickest diameter of the fish. 
B)  dry heat is the preferred cooking method for shellfish to help retain tenderness and moisture. 
C)  it is important to remember that cooking too long or at too high of a temperature is the most common mistake. 
D)  in a microwave, the "well done rule" should not be observed with shellfish because it is a steaming method. 
A)  a general rule of thumb is to bake up to 20 minutes per inch of thickness measured at the thickest diameter of the fish. 
B)  dry heat is the preferred cooking method for shellfish to help retain tenderness and moisture. 
C)  it is important to remember that cooking too long or at too high of a temperature is the most common mistake. 
D)  in a microwave, the "well done rule" should not be observed with shellfish because it is a steaming method.

Question 18

When purchasing mollusks, it is okay if the shells are slightly open as long as they close more tightly when tapped.

Accepted Answer

A) True 
 B)False

Question 19

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 20

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.

Exam 9: Fish and Shellfish

What is the most common mistake made in the preparation of seafood and how does this affect the different types of seafood? Be specific.

Factors that contribute to spoilage of fish include all of the following except

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

Lobsters, crabs, oysters, and clams all may be purchased alive and in their shells.

The presence of the amino acid ______________ in its connective tissue makes fish tender.

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

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

The most common mistake people make when preparing seafood is undercooking.

How does inspection of finfish differ from that of meat and poultry?

You may possibly be exposed to Vibrio vulnificus , V. cholera , V. parahaemolyticus , Norovirus, or hepatitis A from

Oysters are considered low fat because they have more than 2.5 grams but less than 5 grams of total fat.

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

The separation of fish flesh into flakes that occurs as the steak or fillet ages is

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

When preparing seafood

When purchasing mollusks, it is okay if the shells are slightly open as long as they close more tightly when tapped.

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

Another name for salted fish eggs is

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