Deck 19: Legumes, Grains, Pasta, and Other Starches

Question 1

It is important for students to be familiar with the basic principles of seafood ___________ so that they can use the many varieties of seafood in a systematic way.

A) cooking
B) handling
C) structure
D) all of these

Answer 1

all of these

Question 2

Shellfish have __________ and __________.

A) fins, external shells
B) internal shells, no fins
C) no fins, internal skeleton
D) external shells, no internal bone structure

Answer 2

external shells, no internal bone structure

Question 3

Which of the following is not true about fish storage?

A) Frozen fish should be tightly wrapped to prevent freezer burn.
B) Fresh fish should be stored on crushed ice.
C) Frozen fat fish can be stored up to six months.
D) Frozen fish should be stored at 0°F (-18°C) or colder.

Answer 3

Frozen fat fish can be stored up to six months.

Question 4

__________ is the major flaw in fish preparation.

A) Flaking
B) Overcooking
C) Undercooking
D) Producing translucent flesh

Question 5

A fish is done-but not overcooked-if its__________.

A) flesh falls apart easily
B) bones are only slightly pink
C) flesh has just turned from translucent to opaque
D) all of these

Question 6

Which one of the following is a lean fish?

A) sole
B) tuna
C) trout
D) salmon

Question 7

Which one of the following is a fat fish?

A) cod
B) bass
C) mackerel
D) red snapper

Question 8

Which set of words completes the following sentence correctly? __________ fish is especially well suited to __________.

A) Lean, poaching
B) Fat , broiling and baking
C) both of these
D) none of these

Question 9

A restaurant is likely to buy fish whole if __________.

A) the chef makes fish stock from fish bones
B) the chef cleans fish and is willing to watch the market for the best prices each day
C) the restaurant is in the heart of a fresh fish market, where whole fresh fish are economical and available every day
D) all of these

Question 10

Which of the following is not a saltwater fish?

A) cod
B) sole
C) pike
D) flounder

Question 11

Which of the following is not a freshwater fish?

A) trout
B) perch
C) tilapia
D) porgy

Question 12

Flounder, sole, halibut, and turbot are all __________ fish.

A) saltwater flat
B) freshwater flat
C) saltwater round
D) freshwater round

Question 13

Fish is not fresh if _________________.

A) its odor is fresh and mild
B) its gills are gray or brown
C) its flesh is firm and elastic
D) its eyes are clear, shiny, and bulging

Question 14

___________________ indicates that the seafood has the best appearance, flavor, and uniformity.

A) Grading
B) Inspection
C) Quality audit
D) Piscatorial assessment

Question 15

______________________ indicates that the seafood is clean, wholesome, safe, and labeled accurately.

A) Grading
B) Inspection
C) Quality audit
D) Piscatorial assessment

Question 16

Bivalves are types of ___________________. Three of the following are types of the fourth. Which is the fourth?

A) crustaceans
B) mollusks
C) flatfish
D) cephalopods

Question 17

Which of the following combinations is correct?

A) clam and oyster $\rightarrow$ univalve
B) abalone and conch $\rightarrow$ bivalve
C) squid and octopus $\rightarrow$ cephalopod
D) all of these

Question 18

A __________ is an animal with a segmented shell and jointed legs.

A) porgy
B) scallop
C) mollusk
D) crustacean

Question 19

What has a soft body and is protected by a pair of hard, hinged shells?

A) squid
B) bivalve
C) langouste
D) crustacean

Question 20

Which of the following is true about oysters?

A) Oysters cannot be frozen and thawed safely.
B) Oysters are available only in months without an "R" in their name.
C) Oysters must be dead for at least 24 hours before they can be safely eaten.
D) Oysters can be kept for a week if they are stored in a cold, wet place in the cartoons or sacks in which they arrived.

Question 21

Hard-shell clams are flushed to _____.

A) remove sand
B) open their shells
C) check for freshness
D) make sure they are dead before they are cooked

Question 22

Which of the following is true about clams?

A) Clams become soft and mushy when they are overcooked.
B) The smallest and most tender clams are known as chowders.
C) The method for opening clams is the same as the method for opening oysters.
D) Clams can be purchased live in the shell, shucked (either fresh or frozen), and canned (either whole or chopped).

Question 23

Mussels __________.

A) are finny fish
B) are often sold dead
C) are often served raw like oysters and clams
D) have a beard that must be removed during the cleaning process

Question 24

If you ordered calamari in a restaurant, you would receive __________.

A) squid
B) octopus
C) scallops
D) none of these

Question 25

What has a large, flexible tail, four pairs of legs, two large claws, and is a highly prized shellfish all around the world?

A) lobster
B) mollusk
C) crawfish
D) langouste

Question 26

Which of the following weight classifications of lobsters is the lightest?

A) select
B) jumbo
C) chicken
D) quarter

Question 27

A lobster is female if __________.

A) it contains no red coral
B) it weighs less than 1 kg
C) its shell turns pink when it is cooked
D) its front pair of swimmerets is soft and flexible

Question 28

Lobsters should be __________.

A) alive before they are cooked
B) kept alive in fresh water
C) cooked in boiling water for at least 30 minutes to ensure tenderness
D) all of these

Question 29

If you were eating a rock lobster, you would be eating only its __________.

A) tail
B) coral
C) claws
D) swimmerets

Question 30

Large shrimp are sometime butterflied to _____.

A) speed cooking
B) make them appear larger
C) give them more surface area for breading
D) all of these

Question 31

A prawn is a __________.

A) crustacean
B) large shrimp
C) green shrimp
D) both crustacean and large shrimp

Question 32

If a shrimp is green, it __________.

A) has been frozen
B) is raw and in the shell
C) has been cooked, but not shelled
D) has been shelled, but not deveined

Question 33

A soft-shell crab is actually a molting __________ crab that has been harvested before its new shell has hardened.

A) blue
B) king
C) stone
D) dungeness

Question 34

Which of the following combinations is correct?

A) quill-crab
B) scampi-lobster
C) tomalley-shrimp
D) none of these

Question 35

__________ is often used as a substitute for crab.

A) Surimi
B) Scampi
C) Escargot
D) Calamari

Question 36

Only the hind legs of ______________ are eaten. They have a taste and texture similar to chicken.

A) frogs
B) snails
C) surimi
D) escargots

Question 37

Salmon is _________________.

A) an anadromous fish
B) a catadromous fish
C) a surimi fish
D) a type of jack fish

Question 38

Which of the following is not a bivalve?

A) oysters
B) clams
C) cockles
D) abalone

Question 39

A major problem in deep-frying fish is that the fish can become quickly overcooked at the high temperature of the deep fryer.

Question 40

Large, mature fish need long cooking with moist heat in order to be made tender.

Question 41

Cod steaks that are to be broiled or baked should be basted with fat.

Question 42

If the flesh of a whole poached trout sticks firmly to the bone, it is probably overcooked.

Question 43

Lean fish may be cooked by moist-heat methods and by dry-heat methods, but fat fish should be cooked with dry heat only.

Question 44

Fat fish should never be cooked in fat, or they will be too greasy.

Question 45

Unlike meat and poultry, most fresh fish is not federally inspected.

Question 46

Good-quality fresh whole fish should have red or pink gills.

Question 47

Frozen fish should be thawed in the refrigerator or under warm running water.

Question 48

For best quality, frozen, breaded seafood products for deep-frying should be thawed before cooking.

Question 49

For volume service, oysters to be served raw on the half-shell may be opened by placing them in an oven on sheet pans until the shells open.

Question 50

If scallops are overcooked, they become mushy and fall apart.

Question 51

Sautéed shrimp should be cooked at high heat to get rid of their strong, fishy taste.

Question 52

A 1-pound (450-g) lobster will yield about ½ pound (225 g) of cooked, clean meat.

Question 53

Another name for squid is cuttlefish.

Question 54

Octopus is chewy in texture and usually requires long cooking to be made tender.

Question 55

The boneless sides of fish shown in the picture are called

A) segments.
B) viscera.
C) tranches.
D) fillets.

Question 56

The cross-section slices of fish shown in the picture are called

A) fillets.
B) tranches.
C) segments.
D) viscera.

Question 57

What type of shellfish is pictured?

A) univalve mollusk
B) bivalve mollusk
C) cephalopod
D) crustacean

Question 58

What type of shellfish is pictured?

A) univalve mollusk
B) bivalve mollusk
C) cephalopod
D) crustacean

Question 59

What type of shellfish is pictured?

A) univalve mollusk
B) bivalve mollusk
C) cephalopod
D) crustacean

Question 60

What type of shellfish is pictured?

A) univalve mollusk
B) bivalve mollusk
C) cephalopod
D) crustacean

Question 61

What type of shellfish is pictured?

A) univalve mollusk
B) bivalve mollusk
C) cephalopod
D) crustacean

Question 62

What type of shellfish is pictured?

A) univalve mollusk
B) bivalve mollusk
C) cephalopod
D) crustacean

Question 63

What type of shellfish is pictured?

A) univalve mollusk
B) bivalve mollusk
C) cephalopod
D) crustacean

Question 64

What type of shellfish is pictured?

A) univalve mollusk
B) bivalve mollusk
C) cephalopod
D) crustacean

Question 65

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-You are planning on serving 30 guests each a 210 gram portion of cod. Suppose that the percentage yield is 40%. How much cod, in kilograms, will you need to order? ________________

Question 66

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-You are planning on serving 30 guests each a 90 gram portion of black sea bass (as part of a canapé). How many kilograms of black sea bass will need to be ordered based on a 50% yield? ________________

Question 67

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, you are planning on serving 70 guests each a 150 gram portion of mahi-mahi. How many kilograms of mahi-mahi will need to be ordered based on a 45% yield? Round to the nearest tenth. ________________

Question 68

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-You are planning on serving 20 guests each a 180 gram portion of salmon. Suppose that the percentage yield is 55%. How much salmon, in kilograms, will you need to order? Round to the nearest tenth. ________________