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| 1 | |
Fish has very little connective tissue. How does this affect the cooking process? |
| | A) | They cook more slowly, requiring higher temperatures. |
| | B) | They cannot be cooked using moist heating methods. |
| | C) | They do not need to be deboned. |
| | D) | They will fall apart when cooked if they are not handled carefully. |
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| 2 | |
What is a drawn fish? |
| | A) | The entire fish as it is drawn from the water. |
| | B) | A fish that has had its fins, scales, and sometimes their head removed. |
| | C) | Fish that has had the bones, skin, and fins removed. |
| | D) | Fish that have had heir gills and entrails removed. |
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| 3 | |
Leftover pieces of large fish that often used in stirfries, stews, or kebobs. |
| | A) | Cubes. |
| | B) | Sticks. |
| | C) | Remnants. |
| | D) | Fillets. |
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| 4 | |
Discoloration and dehydration caused by moisture loss as food freezes is called what? |
| | A) | Frostbite. |
| | B) | Freezer burn. |
| | C) | Cold scalding. |
| | D) | Freezer shock. |
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| 5 | |
How can you tell if fish is fresh before you buy it? |
| | A) | The fish still has blood on it. |
| | B) | The eyes are sunken and cloudy. |
| | C) | The fish is firm to the touch. |
| | D) | The gills are grayish brown. |
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| 6 | |
What department in the U.S. Government will grade fresh fish and shellfish for a fee? |
| | A) | The U.S. Department of Commerce (USDC) |
| | B) | The Centers for Disease Control and Prevention (CDC). |
| | C) | U.S. Department of Agriculture (USDA). |
| | D) | U.S. Fish and Wildlife Service, a Bureau in the Department of Interior |
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| 7 | |
Mark does fish receive if it undergoes a type 1 inspection? |
| | A) | Packaged According to System Demands (PASD) |
| | B) | Resale According to Consumer Demand (RACD) |
| | C) | Packaged Under Federal Inspection (PUFI). |
| | D) | Packaged Under Federal Eyes (PUFE) |
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| 8 | |
What does a Type 3 inspection look for? |
| | A) | Sanitary conditions. |
| | B) | Labeling, weight, packaging. |
| | C) | Processing methods. |
| | D) | The processing plant. |
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| 9 | |
What is a cephalopod? |
| | A) | A shellfish that has a single shell. |
| | B) | a fish with a thin internal shell and tentacles attached to the head near the mouth. |
| | C) | A shellfish with a hard outer shell and jointed skeleton. |
| | D) | A shellfish that has two shells that are hinged together. |
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| 10 | |
What is a sleeper? |
| | A) | A dead lobster. |
| | B) | A crustacean that attaches itself to rocks, boats, and other sea life. |
| | C) | The largest type of crab. |
| | D) | A lobster that is in the process of dying and must be cooked immediately. |
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| 11 | |
Which of the following is a Japanese dish made of raw or cooked fresh fish, seafood and rice? |
| | A) | Surimi. |
| | B) | Miso. |
| | C) | Sushi. |
| | D) | Oshiruko. |
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| 12 | |
What should the internal temperature of fish be when it is done cooking? |
| | A) | 140°F (60°C) |
| | B) | 145°F (63°C) |
| | C) | 165°F (74°C) |
| | D) | 160°F (71°C) |
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| 13 | |
How thick should a fish steak or fillet be in order to broil it? |
| | A) | No less than 2 inches |
| | B) | No more than no less than 1 ½ inches. |
| | C) | No less than 1 ½ inches. |
| | D) | No more than 1 ½ inches. |
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| 14 | |
Which sauce is the most familiar sauce that accompanies seafood in the United States? |
| | A) | Tartar sauce. |
| | B) | Malt vinegar. |
| | C) | Hollandaise sauce. |
| | D) | Caper sauce. |
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| 15 | |
What type of fruit is often used to accompany grilled or broiled seafood items? |
| | A) | Citrus wedge. |
| | B) | A pickle. |
| | C) | Rice. |
| | D) | Parsely. |
