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.
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True/False
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True/False
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Essay
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True/False
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Multiple Choice
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.
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Multiple Choice
A) degree of gaping in the steaks.
B) firmness of the eyes.
C) presence of rigid bones.
D) fish's odor.
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Multiple Choice
A) arginine
B) hydroxyproline
C) adenosine
D) methionine
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True/False
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Multiple Choice
A) caviar.
B) cod liver.
C) inkfish.
D) weakfish.
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True/False
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Multiple Choice
A) decay.
B) rigor mortis.
C) grading.
D) gaping.
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True/False
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Multiple Choice
A) natural toxins.
B) remaining scales.
C) contaminants.
D) proteolytic enzymes.
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True/False
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True/False
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Multiple Choice
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.
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Matching
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Multiple Choice
A) consuming raw oysters.
B) shucking raw oysters.
C) either consuming or shucking raw oysters.
D) None of these are correct.
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