Understanding Food Principles and Preparation 4th Edition by Brown – Test Bank

Understanding Food Principles and Preparation 4th Edition by Brown – Test Bank

Test Bank for Chapter 9 – Fish and Shellfish

Ans. K/A Page(s) K = knowledge-based, A = application-based

Multiple Choice

b K 188 1. 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

a K 188-189 2. 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.

d K 189 3. 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

b K 189 4. 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

b K 189 5. 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

d K 189 6. The two major categories of shellfish are
a. bivalves and crustaceans.
b. cephalopods and mollusks.
c. crustaceans and cephalopods.
d. invertebrate crustaceans and mollusks.

c K 189 7. 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.

c K 189 8. 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.

a K 190 9. Fish muscle is composed of approximately _____ collagen.
a. 3 percent
b. 5 percent
c. 7 percent
d. 9 percent

c K 190 10. 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

b K 190 11. 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.

f K 191 12. 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

d K 191 13. Inspection of finfish is
a. mandatory and conducted by the USDA.
b. mandatory and conducted by the National Fisheries Service of the U.S. Department of Commerce.
c. voluntary and conducted by the USDA.
d. voluntary and conducted by the National Fisheries Service of the U.S. Department of Commerce.

e K 192 14. The grading of finfish is
a. mandatory.
b. recommended.
c. voluntary.
d. mandatory for inspected finfish.
e. voluntary but only conducted on inspected finfish.

a K 192 15. 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.

a K 192 16. 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.

c K 192 17. Shell stock tags are required to be kept by food service operations for at least _____ days.
a. 30
b. 60
c. 90
d. 120

c K 192 18. A dressed fish is best identified as a whole fish that has
a. its entire body intact.
b. its entrails removed.
c. its entrails, head, tail, fins, and scales removed.
d. been minced, and then shaped, breaded and frozen.

d A 192 19. 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.

d K 192 20. Which of the following is not a characteristic 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

c A 193 21. Regarding rigor mortis in fish:
a. it can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught.
b. the water-holding capacity of the proteins is decreased, which makes fish flesh juicier than that of fish that have not undergone rigor mortis.
c. cooking fish prior to rigor mortis results in a tough-textured flesh.
d. the stronger the rigor mortis is, the more delicate and desirable the texture of the flesh.

d K 195 22. When using fish protein to increase protein and calcium content in foods, the food industry has devised a method that includes
a. grinding the bones.
b. dehydrating the fish.
c. removing the fat.
d. answers “a” and “b” only
d. all of the above answers are correct
e. none of the answers is correct

b K 195 23. Glycogen content in shellfish is approximately _____ percent by weight.
a. zero
b. 1 to 3
c. 3 to 5
d 5 to 10

c K 193 24. Phosphate treatment of fresh finfish
a. removes all slime on the flesh.
b. decreases the pH in the muscle tissue.
c. increases water-binding capacity of the flesh.
d. accelerates the oxidation of the natural fats.
e. decreases the freezing stability of the fish.

a K 197 25. Another name for salted fish eggs is
a. caviar
b. cod liver.
c. inkfish.
d. weakfish.

a K 195 26. About one-half of the fish consumed in the United States is
a. canned.
b. cured.
c. fabricated.
d. fresh.

a K 197 27. When compared to the shellfish it is intended to resemble, surimi is
a. lower in cholesterol.
b. higher in the omega-3 fatty acids.
c. lower in sodium.
d. all of the above answers are correct

e K 199-200 28. When purchasing, cooking, and serving lobsters it is important to know that
a. many gourmet cooks prefer the female because of its finer flavor.
b. the pale green liver, known as tomalley, is found in both male and female lobsters.
c. even though the larger claw has more meat, the meat from the smaller claw is both sweeter and more tender.
d. unless canned or frozen, lobsters must remain alive until cooked.
e. all of the above answers are correct

d K 200 29. Which of the following statements about shrimp is incorrect?
a. Glass-like beads called struvite crystals are sometimes found in canned shrimp; however, they are completely harmless.
b. Intestines, called sand veins, are removed in large shrimp because they contribute a gritty, muddy taste.
c. Scampi is a crustacean found in Italy and not generally available in North America. The term is often used incorrectly to describe a popular shrimp dish.
d. Culls are the least expensive shrimp and are attractive to the buyer interested in using them in salad mixtures or chopped up with other ingredients.

c K 201 30. 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.

a K 202 31. Signs that indicate that a whole fish is done cooking include which of the following?
a. The flesh easily flakes with the gentle pressure of a fork without falling apart.
b. The color of the flesh is translucent and the bone is adhered firmly to the flesh.
c. The color of the bone is pink.
d. all of the above answers are correct

d A 203 32. When ordering a fish that has been prepared “en papillote,” you know that it has been prepared by which of the following cooking methods?
a. dry heat
b. poaching
c. simmering
d. steaming
e. stewing

d K 203 33. The characteristic smell of fish odor is primarily from
a. histamine.
b. phosphate.
c. scombrotoxin.
d. trimethylamine

a K 204 34. Shucking or consuming raw oysters is a concern because they may carry all of the following except
a. anisakiasis.
b. Norwalk virus.
c. hepatitis A.
d. Vibrio vulnificus, Vibrio cholera, and Vibrio parahaemolyticus.

b K 201 35. Although unappetizing, but completely harmless, canned crab may have a blue tint caused by _____ in the crab’s blood combining with the ammonia in its flesh.
a. iron
b. copper
c. zinc
d. iodine

d K 205 36. Freezing fish
a. decreases its quality because the myofibrillar proteins are denatured and/or aggregated.
b. results in a loss of muscle protein properties such as protein solubility, gel-forming ability, and water retention.
c. results in a reduction in quality, making fish dryer, tougher, and less springy and possibly affecting the flavor.
d. all of the above answers are correct

True/False

T K 189 1. When determining fat content in fish, a three-ounce cooked portion with less than 2.5 grams is classified as a lean fish while the same size portion yielding 5 or more grams is considered a fatty fish.

F K 190 2. Fish muscle is higher in collagen content than muscle in red meats and poultry.

F K 190 3. One reason fish is tender when it is cooked is that the collagen breaks down only at very high temperatures.

T K 190 4. Compared with those in mammals and birds, muscle fibers in fish are shorter.

F K 191 5. The concentration of hemoglobin contributes to the overall color of fish flesh.

T K 191 6. The color of fish is darker when the muscle fibers are slow-twitch and the fat is higher.

T K 195 7. Fish generally contain less than 160 calories (kcal) per 3-ounce cooked portion.

F K 195 8. Some crustaceans like shrimp contain more than 500 milligrams of cholesterol per 100 grams.

T K 195, 206 9. Finfish is usually considered a low-fat food whose fats are a good source of omega-3 fatty acids.

F K 195, 206 10. Most fish fat is saturated.

F K 195 11. For those watching their intake of sodium, dried or smoked fish have lower concentrations than the fresh forms.

T K 192-193 12. Gaping in fish such as bluefish and hake may be a sign of processing before rigor mortis is complete.

F K 196 13. One of the newest forms of preserving fish is curing.

T K 196 14. Surimi has been used in Japan for centuries but is a relatively new product to the United States.

F K 198 15. Shellfish (fresh) is highly perishable and therefore one should make sure it is dead when purchased.

T K 198 16. When purchasing mollusks, it is okay if the shells are slightly open as long as when tapped, they snap shut.

T K 199 17. Soft-shell clams are known as “longnecks” or “pissers” and are very susceptible to drying out and dying; a limp neck hanging out of the shell signals that the clam is dead and should be discarded.

F K 199 18. Abalones are the largest of crustaceans.

T K 201 19. The most prevalent preparation mistake when fixing seafood is undercooking.

T K 198, 204 20. All fresh fish and shellfish are highly perishable.

F K 204 21. Pressure steaming is recommended because it tends to tenderize both fish and shellfish.

F K 204 22. Steaming clams or mussels just until the shells open makes sure that all the pathogenic microorganisms are killed.

T K 205 23. Caviar is sensitive to oxygen and cannot be let out in the air for more than one hour.

F K 200 24. Shrimp are purchased by size, not count.

Matching

Definition choices:
a. body that is entirely intact
b. head, tail, fins and scales, and entrails are removed
c. made by slicing the fish lengthwise from front to back
d. whole fish with entrails removed
e. cut from dressed fish from top fin to bottom fin at 90 degree angle

a K 192 1. whole fish

c K 192 2. single fillet

d K 192 3. drawn fish

e K 192 4. steaks

b K 192 5. dressed fish

 

Discussion/Essay

K 188-189 1. Fish and shellfish can be classified in three different ways. Explain each category in detail and give examples for each one.

K 193-195 2. What are the advantages of including seafood in the diet on a regular basis? What fish are most likely to contain mercury? Who should avoid ingesting large quantities of these fish and why? What are the FDA/EPA recommendations?

K 201-204 3. What is the most common mistake made in the preparation of seafood and how does this affect the different types of seafood? Be specific.

K 192-193 4. Describe the different quality characteristics for determining fresh fish. What is gaping and where does it occur? Is rigor mortis important or not? If so, explain why.

K 197-201 5. What is the “R-Month Rule?” Is this still a valid guideline? Discuss other current purchasing guidelines for both live and shucked shellfish.

K 193-94,204 6. 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, Vibrio vulnificus, Vibrio cholera, Vibrio parahaemolyticus, Norwalk virus, hepatitis A, histamine, and scombroid.

K 204-205 7. How should fresh fish be stored in the refrigerator? What spoilage factors should we be concerned with? How should caviar be stored and for what length of time? Describe ideal storage conditions for fresh and frozen shellfish. What effects does freezing have on fish? What is the best way to thaw fish? In what conditions and for how long may canned fish be stored?

K 197,202-204 8. Define the following terms: malassol, lobster thermidor, oysters Rockefeller, en papillote, “saddlebacked” (in reference to lobsters), court bouillon, fumet, à la meunière.

Ready-to-Use Chapter 9 Test

Multiple Choice

_____ 1. 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

_____ 2. 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.

_____ 3. 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

_____ 4. 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

_____ 5. 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

_____ 6. The two major categories of shellfish are
a. bivalves and crustaceans.
b. cephalopods and mollusks.
c. crustaceans and cephalopods.
d. invertebrate crustaceans and mollusks.

_____ 7. 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.

_____ 8. 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.

_____ 9. Fish muscle is composed of approximately _____ collagen.
a. 3 percent
b. 5 percent
c. 7 percent
d. 9 percent

_____ 10. 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

_____ 11. 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.

_____ 12. 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

_____ 13. Inspection of finfish is
a. mandatory and conducted by the USDA.
b. mandatory and conducted by the National Fisheries Service of the U.S. Department of Commerce.
c. voluntary and conducted by the USDA.
d. voluntary and conducted by the National Fisheries Service of the U.S. Department of Commerce.

_____ 14. The grading of finfish is
a. mandatory.
b. recommended.
c. voluntary.
d. mandatory for inspected finfish.
e. voluntary but only conducted on inspected finfish.

_____ 15. 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.

_____ 16. 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.

_____ 17. Shell stock tags are required to be kept by food service operations for at least _____ days.
a. 30
b. 60
c. 90
d. 120

_____ 18. A dressed fish is best identified as a whole fish that has
a. its entire body intact.
b. its entrails removed.
c. its entrails, head, tail, fins, and scales removed.
d. been minced, and then shaped, breaded and frozen.

_____ 19. 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.

_____ 20. Which of the following is not a characteristic 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

_____ 21. Regarding rigor mortis in fish:
a. it can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught.
b. the water-holding capacity of the proteins is decreased, which makes fish flesh juicier than that of fish that have not undergone rigor mortis.
c. cooking fish prior to rigor mortis results in a tough-textured flesh.
d. the stronger the rigor mortis is, the more delicate and desirable the texture of the flesh.

_____ 22. When using fish protein to increase protein and calcium content in foods, the food industry has devised a method that includes
a. grinding the bones.
b. dehydrating the fish.
c. removing the fat.
d. answers “a” and “b” only
d. all of the above answers are correct
e. none of the answers is correct

_____ 23. Glycogen content in shellfish is approximately _____ percent by weight.
a. zero
b. 1 to 3
c. 3 to 5
d 5 to 10

_____ 24. Phosphate treatment of fresh finfish
a. removes all slime on the flesh.
b. decreases the pH in the muscle tissue.
c. increases water-binding capacity of the flesh.
d. accelerates the oxidation of the natural fats.
e. decreases the freezing stability of the fish.

_____ 25. Another name for salted fish eggs is
a. caviar
b. cod liver.
c. inkfish.
d. weakfish.

_____ 26. About one-half of the fish consumed in the United States is
a. canned.
b. cured.
c. fabricated.
d. fresh.

_____ 27. When compared to the shellfish it is intended to resemble, surimi is
a. lower in cholesterol.
b. higher in the omega-3 fatty acids.
c. lower in sodium.
d. all of the above answers are correct

_____ 28. When purchasing, cooking, and serving lobsters it is important to know that
a. many gourmet cooks prefer the female because of its finer flavor.
b. the pale green liver, known as tomalley, is found in both male and female lobsters.
c. even though the larger claw has more meat, the meat from the smaller claw is both sweeter and more tender.
d. unless canned or frozen, lobsters must remain alive until cooked.
e. all of the above answers are correct

_____ 29. Which of the following statements about shrimp is incorrect?
a. Glass-like beads called struvite crystals are sometimes found in canned shrimp; however, they are completely harmless.
b. Intestines, called sand veins, are removed in large shrimp because they contribute a gritty, muddy taste.
c. Scampi is a crustacean found in Italy and not generally available in North America. The term is often used incorrectly to describe a popular shrimp dish.
d. Culls are the least expensive shrimp and are attractive to the buyer interested in using them in salad mixtures or chopped up with other ingredients.