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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.

E) None of the above
F) B) and C)

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

A) True
B) False

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

A) True
B) False

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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 .

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When it comes to food safety issues with...

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

A) True
B) False

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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.

E) B) and C)
F) A) and C)

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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.

E) B) and D)
F) A) and B)

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


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

E) B) and D)
F) B) and C)

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

A) True
B) False

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Another name for salted fish eggs is


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

E) C) and D)
F) A) and C)

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

A) True
B) False

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

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See section 9-4. Answer should...

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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.

E) B) and C)
F) All of the above

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

A) True
B) False

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


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

E) None of the above
F) All of the above

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

A) True
B) False

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

A) True
B) False

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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.

E) A) and D)
F) None of the above

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Definition choices:

Premises
drawn fish
steaks
dressed fish
fillet
whole fish
Responses
head, tail, fins and scales, and entrails (inner organs) are removed
the body of the fish is entirely intact
cut from dressed fish by slicing from top fin to bottom fin at 90-degree angle at varying thicknesses
whole fish that have had their entrails (inner organs) removed
one whole, boneless side of the fish

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drawn fish
steaks
dressed fish
fillet
whole fish

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.

E) B) and C)
F) A) and B)

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