Deck 9: Fish and Shellfish

Question 1

Which of the following are not characteristics 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

Answer 1

D

Question 2

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

Answer 2

D

Question 3

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.

Answer 3

D

Question 4

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 5

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 6

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 7

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

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

Question 8

Cephalopods include

A) lobster and crayfish.
B) octopus and squid.
C) conch and abalone.
D) mussels and scallops.
E) clams and oysters. f. all of the above answers are correct

Question 9

Inspection of finfish is

A) mandatory and conducted by the USDA.
B) mandatory and conducted by the National Marine Fisheries Service of the U.S. Department of Commerce.
C) voluntary and conducted by the USDA.
D) voluntary and conducted by the National Marine Fisheries Service of the U.S. Department of Commerce.

Question 10

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 11

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

Fish muscle is composed of approximately _____ collagen.

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

Question 13

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

Question 14

The two major categories of shellfish are

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

Question 15

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 16

Which of the following statements about pigments is false?

A) Sole have a high concentration of fast-twitch fibers.
B) Salmon have a high concentration of slow-twitch fibers.
C) Tuna are comprised of both fast- and slow-twitch fibers.
D) Iron in myoglobin accelerates the oxidation of fat found in the muscle.
E) all of the above statements are falsef. none of the above statements is false

Question 17

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

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 18

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 19

The grading of finfish is

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

Question 20

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

Another name for salted fish eggs is

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

Question 22

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 23

Canned crab may exhibit an unappetizing but harmless 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 24

Glycogen content in shellfish is approximately _____ percent by weight.

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

Question 25

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

A) anisakiasis parasites.
B) norovirus.
C) hepatitis A.
D) Vibrio vulnificus, Vibrio cholera, and Vibrio parahaemolyticus.

Question 26

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

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

Question 27

Which statement regarding rigor mortis in fish is true?

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 28

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

Question 29

When using fish protein to increase protein and calcium content in foods, the food industry has devised a method that includes

A) grinding the bones.
B) dehydrating the fish.
C) removing the fat.
D) answers a and b only
E) answers a, b, and c are correctf. none of the answers is correct

Question 30

Which of the following statements about shrimp is false?

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 31

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 32

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 33

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 34

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

Question 35

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

Question 36

Phosphate treatment of fresh finfish

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

Question 37

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 38

The characteristic smell of fish odor comes primarily from

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

Question 39

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 40

A fish that contains less than 2.5 grams of fat in a 3-ounce cooked portion is classified as a lean fish, whereas one containing 5 or more grams of fat in the same-size portion is considered a fatty fish.

Question 41

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

Question 42

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

Question 43

Shrimp are purchased by size, not count.

Question 44

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

Question 45

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

Question 46

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

Question 47

Most fish fat is saturated.

Question 48

Abalones are the largest of crustaceans.

Question 49

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

Question 50

Fish generally contain less than 160 kcalories per 3-ounce cooked portion.

Question 51

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

Question 52

One of the newest methods for preserving fish is curing.

Question 53

All fresh fish and shellfish are highly perishable.

Question 54

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

Question 55

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

Question 56

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

Question 57

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

Question 58

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 59

Dried or smoked fish are lower in sodium than the fresh forms.

Question 60

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

Question 61

Matching
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 62

Matching
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

Question 63

Matching
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 64

Matching
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 65

Matching
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