Deck 9: Fish and Shellfish

Question 1

Definition choices:
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.
Shell stock tags are required to be kept by food service operations for at least _____ days

A)30
B)60
C)90
D)120

Answer 1

C

Question 2

Definition choices:
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.
One of the reasons why fish is tender is because

A)it is impossible to overcook it.
B)of the high omega-3 fatty acid content.
C)there is little hydroxyproline in the connective tissue.
D)all of the above answers are correct

Answer 2

C

Question 3

Definition choices:
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.
A dressed fish is best identified as a whole fish that has

A)its entire body intact.
B)its entrails removed.
C)its entrails, head, tail, fins, and scales removed.
D)been minced, and then shaped, breaded and frozen.

Answer 3

C

Question 4

Definition choices:
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.
The grading of finfish is

A)mandatory.
B)recommended.
C)voluntary.
D)mandatory for inspected finfish.
E)voluntary but only conducted on inspected finfish.

Question 5

Definition choices:
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.
The safest and easiest criteria for the selection of fresh fish is

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 6

Definition choices:
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.
Saltwater fish

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 7

Definition choices:
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.
Regarding rigor mortis in fish:

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 8

Definition choices:
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.
Examples of invertebrates include

A)crustaceans.
B)bivalves and univalves.
C)cephalopods.
D)all of the above answers are correct
E)none of the above answers is correct

Question 9

Definition choices:
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.
The pink/orange hue seen in some salmon, trout, and crustaceans comes from

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

Question 10

Definition choices:
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.
Regarding muscle structure,

A)fish muscles are less than three 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 11

Definition choices:
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.
Meat from fish, in general, is

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 12

Definition choices:
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.
Inspection of finfish is

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 13

Definition choices:
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.
Glycogen content in shellfish is approximately _____ percent by weight

A)zero
B)1 to 3
C)3 to 5
D)5 to 10

Question 14

Definition choices:
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.
Fish muscle is composed of approximately _____ collagen

A)3 percent
B)5 percent
C)7 percent
D)9 percent

Question 15

Definition choices:
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.
Which of the following is not a characteristic of fresh fish?

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 16

Definition choices:
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.
The two major categories of shellfish are

A)bivalves and crustaceans.
B)cephalopods and mollusks.
C)crustaceans and cephalopods.
D)invertebrate crustaceans and mollusks.

Question 17

Definition choices:
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.
Consumers can be assured of the wholesomeness of shellfish by buying shellfish that have been handled by

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 18

Definition choices:
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.
Marine vertebrates are sea creatures that

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

Definition choices:
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.
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

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

Question 20

Definition choices:
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.
The majority of the fish consumed in the United States come from

A)freshwater creeks and rivers.
B)freshwater lakes.
C)salty waters.
D)salt water bays close to shore.

Question 21

Definition choices:
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.
Although unappetizing, but completely harmless, canned crab may have a blue tint caused by _____ in the crab's blood combining with the ammonia in its flesh

A)iron
B)copper
C)zinc
D)iodine

Question 22

Definition choices:
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.
The concentration of hemoglobin contributes to the overall color of fish flesh

Question 23

Definition choices:
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.
Another name for salted fish eggs is

A)caviar
B)cod liver.
C)inkfish.
D)weakfish.

Question 24

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

Question 25

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

Question 26

Definition choices:
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.
The characteristic smell of fish odor is primarily from

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

Question 27

Definition choices:
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.
About one-half of the fish consumed in the United States is

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

Question 28

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

A)dry heat
B)poaching
C)simmering
D)steaming
E)stewing

Question 29

Definition choices:
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.
When purchasing, cooking, and serving lobsters it is important to know that

A)many gourmet cooks prefer the female because of its finer flavor.
B)the pale green liver, known as tomalley, is found in both male and female lobsters.
C)even though the larger claw has more meat, the meat from the smaller claw is both sweeter and more tender.
D)unless canned or frozen, lobsters must remain alive until cooked.
E)all of the above answers are correct

Question 30

Definition choices:
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.
Freezing fish

A)decreases its quality because the myofibrillar proteins are denatured and/or aggregated.
B)results in a loss of muscle protein properties such as protein solubility, gel-forming ability, and water retention.
C)results in a reduction in quality, making fish dryer, tougher, and less springy and possibly affecting the flavor.
D)all of the above answers are correct

Question 31

Definition choices:
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.
One reason fish is tender when it is cooked is that the collagen breaks down only at very high temperatures

Question 32

Definition choices:
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.
When compared to the shellfish it is intended to resemble, surimi is

A)lower in cholesterol.
B)higher in the omega-3 fatty acids.
C)lower in sodium.
D)all of the above answers are correct

Question 33

Definition choices:
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.
Fish generally contain less than 160 calories (kcal) per 3-ounce cooked portion

Question 34

Definition choices:
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.
When determining fat content in fish, a three-ounce cooked portion with less than 25 grams is classified as a lean fish while the same size portion yielding 5 or more grams is considered a fatty fish

Question 35

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

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

Question 36

Definition choices:
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.
Phosphate treatment of fresh finfish

A)removes all slime on the flesh.
B)decreases the pH in the muscle tissue.
C)increases water-binding capacity of the flesh.
D)accelerates the oxidation of the natural fats.
E)decreases the freezing stability of the fish.

Question 37

Definition choices:
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.
Which of the following statements about shrimp is incorrect?

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 in 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 38

Definition choices:
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.
Signs that indicate that a whole fish is done cooking include which of the following?

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 the above answers are correct

Question 39

Definition choices:
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.
The color of fish is darker when the muscle fibers are slow-twitch and the fat is higher

Question 40

Definition choices:
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.
When preparing seafood

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 41

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

Question 42

Finfish is usually considered a low-fat food whose fats are a good source of omega-3 fatty acids

Question 43

The most prevalent preparation mistake when fixing seafood is undercooking

Question 44

Most fish fat is saturated

Question 45

Caviar is sensitive to oxygen and cannot be let out in the air for more than one hour

Question 46

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

Question 47

Steaming clams or mussels just until the shells open makes sure that all the pathogenic microorganisms are killed

Question 48

Shrimp are purchased by size, not count

Question 49

All fresh fish and shellfish are highly perishable

Question 50

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

Question 51

Abalones are the largest of crustaceans

Question 52

Definition choices:
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
drawn fish

Question 53

Definition choices:
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
whole fish

Question 54

Definition choices:
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
single fillet

Question 55

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

Question 56

One of the newest forms of preserving fish is curing

Question 57

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

Question 58

When purchasing mollusks, it is okay if the shells are slightly open as long as when tapped, they snap shut

Question 59

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

Question 60

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

Question 61

Definition choices:
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
steaks

Question 62

Definition choices:
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
dressed fish