Deck 9: Fish and Shellfish

Question 1

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.

Answer 1

A

Question 2

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

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

Answer 2

B

Question 3

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

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

Answer 3

D

Question 4

What should you look for when purchasing fresh fish?

A) fresh fish aroma and bulging eyes
B) red gills and tight scales
C) firm flesh and stiff body
D) All of these are correct.

Question 5

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

A) The Food and Drug Administration (FDA) inspects meat and poultry, whereas the U.S. Department of Agriculture (USDA) 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 6

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 7

What structural factor contributes to the tenderness of fish?

A) amino acid content
B) collagen
C) muscle structure
D) All of these are correct.

Question 8

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

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

Question 9

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

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

Question 10

All of the following are examples of crustaceans except

A) shrimp.
B) crab.
C) lobster.
D) finfish.

Question 11

Examples of omega-3 fatty acids include

A) DHA.
B) EHA.
C) EPA.
D) a and b.
E) a and c.
F) a, b, and c.

Question 12

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 13

Fish and shellfish can be classified by all of the following methods except

A) vertebrate or invertebrate.
B) country of origin.
C) saltwater or freshwater.
D) lean or fat.

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

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 16

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) include shrimp, crab, and lobster.

Question 17

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 18

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

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

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

Regarding muscle structure,

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 21

Fish filets can be poached in an oven set at

A) 325°F.
B) 350°F.
C) 375°F.
D) 400°F.

Question 22

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 23

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 24

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

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

Question 25

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 26

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

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

Question 27

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

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

Question 28

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 29

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

Question 30

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

Question 31

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 32

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 these are correct.

Question 33

Another name for salted fish eggs is

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

Question 34

Rice rolled with an outside covering of nori and cut into circles is

A) gunkan.
B) maki.
C) nigiri.
D) temaki.

Question 35

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

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

Question 36

You would most likely not want to freeze

A) lean fish.
B) shrimp.
C) lobster.
D) All of these are correct.

Question 37

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.

Question 38

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

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

Question 39

Surimi is regularly used as an alternative to real

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

Question 40

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

Question 41

Abalones are the largest of crustaceans.

Question 42

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

Question 43

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

Question 44

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

Question 45

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

Question 46

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

Question 47

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

Question 48

Most fish fat is saturated.

Question 49

Scallops are bivalve mollusks.

Question 50

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

Question 51

Fish and shellfish should never be microwaved.

Question 52

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

Question 53

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

Question 54

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

Question 55

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

Question 56

Dried or smoked fish generally have more iron than the fresh forms.

Question 57

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

Question 58

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

Question 59

Shrimp are purchased by size, not count.

Question 60

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 61

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

Question 63

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

Question 64

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

Question 65

What are the advantages of including seafood in the diet on a regular basis? What fish are most likely to contain mercury? Who should avoid ingesting large quantities of these fish and why? What are the FDA/EPA recommendations?

Question 66

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?

Question 67

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.

Question 68

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 .

Question 69

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