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FDNS1301: Chapter 20: Fish & Shellfish

FDNS1301: Chapter 20: Fish & Shellfish

Assessment

Presentation

•

Other

•

University

•

Practice Problem

•

Easy

Created by

Sarah Pequeno

Used 10+ times

FREE Resource

42 Slides • 13 Questions

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Open Ended

What is your favorite fish or shellfish to eat? How do you like it prepared?

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Multiple Choice

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This fish swim horizontally and has two eyes on top of their head.

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Round Fish

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Nemo

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Flat Fish

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Bass

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Multiple Choice

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This fish has eyes on either side of their head and swims vertically.

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Round Fish

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Sole

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Flat Fish

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Halibut

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Match

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Match the following

Univalves

Bivalves

Cephalopods

Single shell

Two Shells

Thin internal shell called a cuttlebone

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Multiple Choice

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Which is a characteristic of a crustacean?

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Two shells attached by a hinge

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Have a single internal shell called a cuttlebone

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Has only one shell

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Hard outer shell and jointed appendages

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Multiple Choice

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Who performs inspections of fish and shellfish?

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United States Department of Commerce

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United States Department of Commercials

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United States Department of Constitutions

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United States Department of Agriculture

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Multiple Choice

Which type of inspection can be graded?

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Type A

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Type 1

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Type B

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Type 2

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Multiple Choice

Grades B & C are used for...

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Restaurants

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Canned Goods

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Bait

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Larding

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Multiple Choice

Which is NOT a factor for determining the freshness of fish and shellfish?

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Eyes

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Texture

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Moistness

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Size

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Multiple Choice

What temperature should fish be stored at?

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41 degrees

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29 degrees

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30-34 degrees

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35-40 degrees

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Multiple Choice

What temperature should shellfish be stored at?

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41 degrees

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29 degrees

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30-34 degrees

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35-40 degrees

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Open Ended

Put yourself in the shoes of a restaurant owner. After watching the conditions of the farm-raised fish, do you feel it's worth you spending more on wild-caught? Why or why not?

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Multiple Choice

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What is the minimum temperature in which fish and shellfish should be cooked?

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41 -135

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145

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155

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165

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