Question 1

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

Accepted Answer

A)  canned. 
B)  cured. 
C)  fabricated. 
D)  fresh. 
A)  canned. 
B)  cured. 
C)  fabricated. 
D)  fresh.

Question 2

Surimi has more sodium and less omega-3 fatty acids than shellfish.

Accepted Answer

A) True 
 B)False

Question 3

Currently, there are over 20,000 known species of edible fish; however, only approximately _____ species are harvested commercially in the United States for human and domesticated animal consumption.

Accepted Answer

A)  100 
B)  250 
C)  500 
D)  750 
A)  100 
B)  250 
C)  500 
D)  750

Question 4

Fish and shellfish can be classified in three different ways. Explain each category in detail and give examples for each one.

Accepted Answer

See section 9-1. The three way

Question 5

What is the "R-Month Rule"? Is this still a valid guideline? Why was the "R-month rule" proposed?

Accepted Answer

The "R-Month Rule" is an old adage that

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

A)  The flesh easily flakes with the gentle pressure of a fork without falling apart. 
B)  The color of the flesh is translucent and the bone is adhered firmly to the flesh. 
C)  The color of the bone is pink. 
D)  All of these are correct. 
A)  The flesh easily flakes with the gentle pressure of a fork without falling apart. 
B)  The color of the flesh is translucent and the bone is adhered firmly to the flesh. 
C)  The color of the bone is pink. 
D)  All of these are correct.

Question 8

Which statement regarding rigor mortis in fish is true?

Accepted Answer

A)  Rigor mortis can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught. 
B)  During rigor mortis, 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)  Rigor mortis can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught. 
B)  During rigor mortis, 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 9

The concentration of iron contributes to the overall aroma of fish flesh.

Accepted Answer

A) True 
 B)False

Question 10

The structural factors that contribute to fish tenderness are all of the following except

Accepted Answer

A)  collagen. 
B)  muscle structure. 
C)  number of fins. 
D)  amino acid content. 
A)  collagen. 
B)  muscle structure. 
C)  number of fins. 
D)  amino acid content.

Question 11

An invertebrate animal with a soft, unsegmented body usually enclosed in a shell is a(n)

Accepted Answer

A)  mollusk. 
B)  crustacean. 
C)  finfish. 
D)  eel. 
A)  mollusk. 
B)  crustacean. 
C)  finfish. 
D)  eel.

Question 12

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 13

How should fresh fish be stored in the refrigerator? What spoilage factors should we be concerned with? How should caviar be stored and for what length of time? Describe ideal storage conditions for fresh and frozen shellfish. What effects does freezing have on fish? What is the best way to thaw fish? In what conditions and for how long may canned fish be stored?

Accepted Answer

Fresh fish should be stored in the refri

Question 14

Compared with those in mammals and birds, muscle fibers in fish are shorter.

Accepted Answer

A) True 
 B)False

Question 15

The pink/orange hue seen in some salmon, trout, and crustaceans comes from

Accepted Answer

A)  astaxanthins. 
B)  exposure to oxygen. 
C)  omega-3 fatty acids. 
D)  anthocyanins and anthoxanthins. 
A)  astaxanthins. 
B)  exposure to oxygen. 
C)  omega-3 fatty acids. 
D)  anthocyanins and anthoxanthins.

Question 16

One reason fish is tender when it is cooked is that the collagen breaks down more easily at a lower temperature and converts to gelatin.

Accepted Answer

A) True 
 B)False

Question 17

Most fish fat is saturated.

Accepted Answer

A) True 
 B)False

Question 18

Define the following terms: malassol, lobster thermidor , oysters Rockefeller , en papillote, saddlebacked (in reference to lobsters), court bouillon , fumet , and à la meunière .

Accepted Answer

Malassol: Malassol refers to a method of

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 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.

Exam 9: Fish and Shellfish

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

Surimi has more sodium and less omega-3 fatty acids than shellfish.

Currently, there are over 20,000 known species of edible fish; however, only approximately _____ species are harvested commercially in the United States for human and domesticated animal consumption.

Fish and shellfish can be classified in three different ways. Explain each category in detail and give examples for each one.

What is the "R-Month Rule"? Is this still a valid guideline? Why was the "R-month rule" proposed?

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

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

Which statement regarding rigor mortis in fish is true?

The concentration of iron contributes to the overall aroma of fish flesh.

The structural factors that contribute to fish tenderness are all of the following except

An invertebrate animal with a soft, unsegmented body usually enclosed in a shell is a(n)

Meat from fish, in general, is

Compared with those in mammals and birds, muscle fibers in fish are shorter.

The pink/orange hue seen in some salmon, trout, and crustaceans comes from

One reason fish is tender when it is cooked is that the collagen breaks down more easily at a lower temperature and converts to gelatin.

Most fish fat is saturated.

Define the following terms: malassol, lobster thermidor , oysters Rockefeller , en papillote, saddlebacked (in reference to lobsters), court bouillon , fumet , and à la meunière .

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

The grading of finfish is

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