Question 1

Surimi is regularly used as an alternative to real

Accepted Answer

A)  crabmeat. 
B)  salmon. 
C)  shrimp. 
D)  oysters. 
A)  crabmeat. 
B)  salmon. 
C)  shrimp. 
D)  oysters.

Question 2

Regarding muscle structure,

Accepted Answer

A)  fish muscles are less than 3 inches in length. 
B)  heat softens the collagen in the myocommata and contributes to the characteristic flaking of prepared fish. 
C)  fish muscles are arranged into myocommata, which are separated by connective tissue called myotomes. 
D)  the gel-forming ability of the muscle fat and carbohydrate contributes to a soft, gel-like texture. 
A)  fish muscles are less than 3 inches in length. 
B)  heat softens the collagen in the myocommata and contributes to the characteristic flaking of prepared fish. 
C)  fish muscles are arranged into myocommata, which are separated by connective tissue called myotomes. 
D)  the gel-forming ability of the muscle fat and carbohydrate contributes to a soft, gel-like texture.

Question 3

Fish may be canned by drying, salting, or smoking.

Accepted Answer

A) True 
 B)False

Question 4

Describe the different quality characteristics used to determine the freshness of fish. What is gaping and where does it occur? Is rigor mortis important or not? If so, explain why.

Accepted Answer

The freshness of fish can be determined

Question 5

Abalones are the largest of crustaceans.

Accepted Answer

A) True 
 B)False

Question 6

A seasoned stock containing white wine and/or vinegar is called

Accepted Answer

A)  à la meunière. 
B)  bordelaise. 
C)  Fume blanc. 
D)  court bouillon. 
A)  à la meunière. 
B)  bordelaise. 
C)  Fume blanc. 
D)  court bouillon.

Question 7

All of the following fish have a delicate texture and moderate flavor except

Accepted Answer

A)  butterfish. 
B)  lake perch. 
C)  whitefish. 
D)  smelt. 
E)  whiting. 
A)  butterfish. 
B)  lake perch. 
C)  whitefish. 
D)  smelt. 
E)  whiting.

Question 8

Fish and shellfish should never be microwaved.

Accepted Answer

A) True 
 B)False

Question 9

As a general rule, finfish are a low-fat food.

Accepted Answer

A) True 
 B)False

Surimi is regularly used as an alternative to real

Regarding muscle structure,

Fish may be canned by drying, salting, or smoking.

Describe the different quality characteristics used to determine the freshness of fish. What is gaping and where does it occur? Is rigor mortis important or not? If so, explain why.

Abalones are the largest of crustaceans.

A seasoned stock containing white wine and/or vinegar is called

All of the following fish have a delicate texture and moderate flavor except

Fish and shellfish should never be microwaved.

As a general rule, finfish are a low-fat food.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Exam 9: Fish and Shellfish

Surimi is regularly used as an alternative to real

Regarding muscle structure,

Fish may be canned by drying, salting, or smoking.

Describe the different quality characteristics used to determine the freshness of fish. What is gaping and where does it occur? Is rigor mortis important or not? If so, explain why.

Abalones are the largest of crustaceans.

A seasoned stock containing white wine and/or vinegar is called

All of the following fish have a delicate texture and moderate flavor except

Fish and shellfish should never be microwaved.

As a general rule, finfish are a low-fat food.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters