Chapter 14 Sample Test Questions

Fill in the blanks.

1. Three examples of fat fish are ___________, _______________, and _______________.

2. Four examples of lean fish are ___________, _______________, ________________, and
_________________.
3. Three examples of flat fish are ______________, _______________, and ______________.
4. Five examples of round fish are ______________, ______________, ________________,
________________, and _______________.
5. The most important sign of freshness in fish fillets is ______________________________.
6. Frozen fish should be stored at a temperature of _______________________.
7. The abbreviation I.Q.F., when applied to shrimp, means ____________________________.
8. The green liver inside the body of the lobster is called ____________________.
9. Shrimp sizes are usually indicated by __________________________________.
10. P/D or P&D shrimp are shrimp that have been ____________________
________________________.

Multiple Choice

11. It is important for students to be familiar with the basic principles of seafood ___________ so that
they can use the many varieties of seafood in a systematic way.
(a) cooking
(b) handling
(c) structure
(d) all of the above

12. Shellfish have __________ and __________.

(a) fins, external shells
(b) internal shells, no fins
(c) no fins, internal skeleton
(d) external shells, no internal bone structure

13. Which of the following is not true about fish storage?

(a) Frozen fish should be tightly wrapped to prevent freezer burn.
(b) Fresh fish should be stored on crushed ice.
(c) Frozen fat fish can be stored up to six months.
(d) Frozen fish should be stored at 0°F (-18°C) or colder.

14. __________ is the major flaw in fish preparation.

(a) Flaking
(b) Overcooking
(c) Undercooking
(d) Producing translucent flesh

15. A fish is done—but not overcooked—if its__________.

(a) flesh falls apart easily
(b) bones are only slightly pink
(c) flesh has just turned from translucent to opaque
(d) all of the above
16. Which one of the following is a lean fish?
(a) sole
(b) tuna
(c) trout
(d) salmon

17. Which one of the following is a fat fish?

(a) cod
(b) bass
(c) mackerel
(d) red snapper

18. Which set of words completes the following sentence correctly? __________ fish is especially well
suited to __________.
(a) Lean, poaching
(b) Fat , broiling and baking
(c) both of the above
(d) none of the above

19. A restaurant is likely to buy fish whole if __________.

(a) the chef makes fish stock from fish bones
(b) the chef cleans fish and is willing to watch the market for the best prices each day
(c) the restaurant is in the heart of a fresh fish market, where whole fresh fish are economical and
available every day
(d) all of the above

20. Which of the following is not a saltwater fish?

(a) cod
(b) sole
(c) pike
(d) flounder

21. Which of the following is not a freshwater fish?

(a) trout
(b) perch
(c) tilapia
(d) porgy

22. Flounder, sole, halibut, and turbot are all __________ fish.
(a) saltwater flat
(b) freshwater flat
(c) saltwater round
(d) freshwater round

23. Fish is not fresh if _________________

(a) its odor is fresh and mild
(b) its gills are gray or brown
(c) its flesh is firm and elastic
(d) its eyes are clear, shiny, and bulging
24. The CFIA will approve a processing facility_____________________ .
(a) that follows HACCP principles
(b) that processes fish caught in Canadian water
(c) that processed imported fish only
(d) none of the above; the CFIA has no regulation over fish

25. ______________________ indicates that the seafood is clean, wholesome, safe, and labeled
accurately.
(a) grading
(b) inspection
(c) quality audit
(d) piscatorial assessment

26. Bivalves are types of ___________________Three of the following are types of the fourth. Which is
the fourth?
(a) crustaceans
(b) mollusks
(c) flatfish
(d) cephalopods

27. Which of the following combinations is correct?

(a) clam and oyster → univalve
(b) abalone and conch → bivalve
(c) squid and octopus → cephalopod
(d) all of the above

28. A __________ is an animal with a segmented shell and jointed legs.

(a) porgy
(b) scallop
(c) mollusk
(d) crustacean

29. What has a soft body and is protected by a pair of hard, hinged shells?
(a) squid
(b) bivalve
(c) langouste
(d) crustacean

30. Which of the following is true about oysters?

(a) Oysters cannot be frozen and thawed safely.
(b) Oysters are available only in months without an "R" in their name.
(c) Oysters must be dead for at least 24 hours before they can be safely eaten.
(d) Oysters can be kept for a week if they are stored in a cold, wet place in the cartoons or sacks in
which they arrived.

31. Hard-shell clams are flushed to _____.

(a) remove sand
(b) open their shells
(c) check for freshness
(d) make sure they are dead before they are cooked
32. Which of the following is true about clams?
(a) Clams become soft and mushy when they are overcooked.
(b) The smallest and most tender clams are known as "chowders."
(c) The method for opening clams is the same as the method for opening oysters.
(d) Clams can be purchased live in the shell, shucked (either fresh or frozen), and canned (either
whole or chopped).

33. Mussels __________.

(a) are finny fish
(b) are often sold dead
(c) are often served raw like oysters and clams
(d) have a beard that must be removed during the cleaning process

34. If you ordered calamari in a restaurant, you would receive __________.

(a) squid
(b) octopus
(c) scallops
(d) none of the above

35. What has a large, flexible tail, four pairs of legs, two large claws, and is a highly prized shellfish all
around the world?
(a) lobster
(b) mollusk
(c) crawfish
(d) langouste

36. Which of the following weight classifications of lobsters is the lightest?

(a) select
(b) jumbo
(c) chicken
(d) quarter

37. A lobster is female if __________.

(a) it contains no red coral
(b) it weighs less than 2 pounds
(c) its shell turns pink when it is cooked
(d) its front pair of swimmerets is soft and flexible

38. Lobsters should be __________.

(a) alive before they are cooked
(b) kept alive in fresh water
(c) cooked in boiling water for at least 30 minutes to ensure tenderness
(d) all of the above

39. If you were eating a rock lobster, you would be eating only its __________.
(a) tail
(b) coral
(c) claws
(d) swimmerets
40. Large shrimp are sometime butterflied to _____.
(a) speed cooking
(b) make them appear larger
(c) give them more surface area for breading
(d) all of the above

41. A prawn is a __________.

(a) crustacean
(b) large shrimp
(c) green shrimp
(d) both a and b

42. If a shrimp is green, it __________.

(a) has been frozen
(b) is raw and in the shell
(c) has been cooked, but not shelled
(d) has been shelled, but not deveined

43. A soft-shell crab is actually a molting __________ crab which has been harvested before its new
shell has hardened.
(a) blue
(b) king
(c) stone
(d) dungeness

44. Which of the following combinations is correct?

(a) quill — crab
(b) scampi — lobster
(c) tomalley — shrimp
(d) none of the above

45. __________ is often used as a substitute for crab.

(a) Surimi
(b) Scampi
(c) Escargot
(d) Calamari

46. Only the hind legs of ______________ are eaten. They have a taste and texture similar to chicken.
(a) frogs
(b) snails
(c) surimi
(d) escargots

47. Salmon is _________________.

(a) an anadromous fish
(b) a catadromous fish
(c) a surimi fish
(d) a type of jack fish

48. Which of the following is not a bivalve?

(a) oysters
 (b) clams
(c) cockles
(d) abalone

True/False

49. A major problem in deep-frying fish is that the fish can become quickly overcooked at the high
temperature of the deep fryer.
50. Large, mature fish need long cooking with moist heat in order to be made tender.
51. Cod steaks that are to be broiled or baked should be basted with fat.
52. If the flesh of a whole poached trout sticks firmly to the bone, it is probably overcooked.
53. Lean fish may be cooked by moist-heat methods and by dry-heat methods, but fat fish should be
cooked with dry heat only.
54. Fat fish should never be cooked in fat, or they will be too greasy.
55. Unlike meat and poultry, most fresh fish is not federally inspected.
56. Good quality fresh whole fish should have red or pink gills.
57. Frozen fish should be thawed in the refrigerator or under warm running water.
58. For best quality, frozen, breaded seafood products for deep-frying should be thawed before cooking.
59. For volume service, oysters to be served raw on the half-shell may be opened by placing them in an
oven on sheet pans until the shells open.
60. If scallops are overcooked, they become mushy and fall apart.
61. Sautéed shrimp should be cooked at high heat to get rid of their strong, fishy taste.
62. A 1-pound (450-g) lobster will yield about ½ pound (225 g) of cooked, clean meat.
63. Another name for squid is “cuttlefish.”
64. Octopus is chewy in texture and usually requires long cooking to be made tender.
Answers to Test Questions

1. Many answers are possible: bluefish, mackerel, pompano, salmon, shad, swordfish, trout, whitefish,
etc.
2. Many answers are possible: flounder, sole, halibut, turbot, cod, haddock, red snapper, bass, whiting,
perch, pike, etc.
3. Many answers are possible: flounder, sole, halibut, turbot, etc.
4. Many answers are possible: bluefish, mackerel, pompano, salmon, shad, swordfish, trout, whitefish,
cod, haddock, red snapper, bass, whiting, catfish, perch, pike, etc.
5. fresh mild odor
6. 0ºF (-18ºC) or colder
7. individually quick frozen
8. tomalley
9. count per pound
10. peeled and deveined

11. d 21. d 31. a 41. d 51. T 61. F

12. d 22. a 32. d 42. b 52. F 62. F
13. c 23. b 33. d 43. a 53. F 63. F
14. b 24. a 34. a 44. d 54. F 64. T
15. c 25. b 35. a 45. a 55. T
16. a 26. b 36. c 46. a 56. T
17. c 27. c 37. d 47. a 57. F
18. c 28. d 38. a 48. d 58. F
19. d 29. b 39. a 49. T 59. F
20. c 30. d 40. d 50. F 60. F