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

Accepted Answer

Gaping flesh and swollen belly are signs of an older or decomposing fish, and therefore not characteristics of fresh fish. A fresh fish should have a firm flesh, stiff body, red gills, scales that adhere to the body, and a fresh fish aroma with bulging eyes.

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

Accepted Answer

All of the options listed are examples of invertebrates. Crustaceans, bivalves and univalves, and cephalopods are all types of animals that lack a spinal cord or backbone.

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.

Accepted Answer

The safest and easiest criteria for fish selection is the odor. If the fish has a strong odor, it is likely not fresh and should not be consumed.

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

Accepted Answer

Saltwater fish include cod, flounder, haddock, and striped bass which are commonly consumed and have a unique taste and texture as compared to freshwater fish.

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.

Accepted Answer

The pink/orange hue in salmon, trout, and crustaceans comes from pigments called astaxanthins, which are carotenoids found in algae and other organisms that salmon and other species feed on.

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

Accepted Answer

According to the Food and Agriculture Organization of the United Nations, the number of fish species harvested commercially in the United States for human and domesticated animal consumption is approximately 250.

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

Accepted Answer

Shell stock tags must be kept for 90 days to ensure traceability and safety in case of foodborne illness investigations.

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

Accepted Answer

Cephalopods are a class of marine animals that includes octopus and squid. The other choices are incorrect as they belong to different categories of shellfish.

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.

Accepted Answer

Inspection of finfish is voluntary and conducted by the National Marine Fisheries Service of the U.S. Department of Commerce. However, certain fish processing plants may choose to participate in voluntary inspection programs in order to promote their products as being of high quality and safety standards. The USDA does not oversee the inspection of finfish.

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.

Accepted Answer

Marine vertebrates include fish, sharks, whales, dolphins, sea turtles, and other animals that live in the ocean and have adapted to getting their oxygen from the water through gills or by surfacing to breathe air. None of the other options accurately describe marine vertebrates.

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.

Accepted Answer

Meat from fish is generally lower in fat than other meats. Fish is also a good source of lean protein and omega-3 fatty acids, which are beneficial for heart health. Overall, fish is a healthy choice for protein in the diet.

Question 12

Fish muscle is composed of approximately _____ collagen.
A) 3 percent
B) 5 percent
C) 7 percent
D) 9 percent

Accepted Answer

Fish muscle is composed of approximately 3 percent collagen, which is lower than that found in land animals, contributing to its tender texture.

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

Accepted Answer

Hydroxyproline is an amino acid that is necessary for the structure of collagen, which gives connective tissues their strength and elasticity. Fish have little hydroxyproline in their connective tissue, which makes it less tough and ultimately more tender. The other options (A and B) are not correct as fish can still be overcooked and high omega-3 content does not directly affect tenderness.

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.

Accepted Answer

The two major categories of shellfish are crustaceans and mollusks. Bivalves are a type of mollusk and cephalopods are a separate group of animals that do not have shells.

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.

Accepted Answer

Fish muscles are arranged into myotomes, which are separated by connective tissue called myocommata. Heat softens the collagen in the myocommata, leading to the flaking texture of cooked fish.

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 false
F) none of the above statements is false

Accepted Answer

The answer of Which of the following statements about pigments...

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.

Accepted Answer

The answer of A dressed fish is best identified as...

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.

Accepted Answer

The Department of Commerce's Interstate Certified Shellfish Shippers List ensures that the shippers have met the required standards for safe handling and shipping of shellfish, making them a reliable choice for consumers. The other options (B, C, and D) do not specifically address the handling and safety of shellfish, making them less reliable choices.

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.

Accepted Answer

The answer of The grading of finfish is
A) mandatory.
B) recommended.
C)...

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.

Accepted Answer

The majority of the fish consumed in the United States come from salty waters, which include oceans, seas, and the Gulf of Mexico. Commercial fishing primarily takes place in these areas as they are home to a wide variety of seafood species.

Quiz 9: Fish and Shellfish

Which of the following are not characteristics of fresh fish?

Examples of invertebrates include

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

Saltwater fish

The pink/orange hue seen in some salmon, trout, and crustaceans comes from

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.

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

Cephalopods include

Inspection of finfish is

Marine vertebrates are sea creatures that

Meat from fish, in general, is

Fish muscle is composed of approximately _____ collagen.

One of the reasons why fish is tender is because

The two major categories of shellfish are

Regarding muscle structure,

Which of the following statements about pigments is false?

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

Consumers can be assured of the wholesomeness of shellfish by buying shellfish that have been handled by

The grading of finfish is

The majority of the fish consumed in the United States come from