Senior Ch 18- Seafood

Multiple Choice

Which of the following is NOT a responsibility of the U.S. Food and Drug Administration (FDA) regarding seafood?

• Monitors interstate fish shipments

• Requires fish processors to adopt HACCP

• Inspects seafood

• Does not inspect seafood

Multiple Choice

Which organization is responsible for voluntary seafood inspection and ensuring seafood is processed under federal inspection?

• U.S. Department of Commerce (USDC)

• National Marine Fisheries Service (NMFS)

• Food and Drug Administration (FDA)

• United States Department of Agriculture (USDA)

Multiple Choice

What are the main criteria used by the National Marine Fisheries Service (NMFS) to grade seafood?

• Appearance, flavor, odor, texture, uniformity

• Weight, size, packaging, price

• Origin, species, color, fat content

• Temperature, shipping method, storage time, price

Multiple Choice

Which of the following is NOT a characteristic of crustaceans?

• Outer skeleton

• Jointed appendages

• Salt water only

• Includes shrimp, lobster, crab

Multiple Select

Select all that apply: Which of the following are examples of mollusks?

• Abalone

• Clam

• Octopus

• Scallop

Multiple Choice

Which of the following are common mollusks found in restaurants?

• Oysters, clams, mussels, scallops, squid, octopus

• Lobsters, shrimp, crabs, crayfish

• Cod, sea bass, mahi-mahi, tuna, trout

• Gulf whites, pink, brown, black tigers

Multiple Choice

What are the different ways lobsters can be purchased or served in restaurants?

• Live, cooked meat, canned, IQF

• Only live

• Only canned

• Only cooked meat

Multiple Choice

Which of the following are common shrimp varieties used in foodservice operations?

• Gulf whites, pink, brown, black tigers

• Oysters, clams, mussels, scallops

• Cod, sea bass, mahi-mahi, tuna

• Lobsters, shrimp, crabs, crayfish

Multiple Choice

Fish that have a backbone and can live in fresh water or in the ocean are called

• crustaceans.

• shellfish.

• mollusk.

• finfish.

Multiple Choice

Which of the following is a characteristic of flatfish?

• Oval and flat

• Bright red gills

• Fatty or lean characteristics

• Strong fishy smell

Multiple Choice

What are the different market forms of finfish?

• Whole or round, drawn, dressed, fish fillets, butterfly fillet, steak

• Oval and flat, swim on side, both eyes on upper side

• Bright red gills, bright shiny skin, firm flesh

• Dull, gray gills, dull, dry skin, soft flesh

Multiple Choice

How should fin fish be stored?

• In its original packaging

• In self-draining containers

• Wrapped in foil

• Wrapped in newspaper

Multiple Choice

Which of the following are signs of an acceptable finfish?

• Bright, clear, full eyes

• Strong fishy or ammonia smell

• Dull, gray gills

• Soft flesh—leaves imprint when touched

Multiple Choice

Which of the following is NOT a correct requirement for receiving live shellfish?

• On ice

• At air temperature of 45°F (7°C) or lower

• Internal temperature no greater than 60°F (16°C)

• Cool to 41°F (5°C) or lower within four hours

Open Ended

Why is it important to keep shellstock identification tags on file for 90 days after the last shellfish is used?

Multiple Choice

When receiving fresh shellfish, they must be

• dead.

• alive.

• frozen.

• tagless.

Multiple Choice

How long should shellstock identification tags be kept on file when storing shellfish?

• 30 days

• 60 days

• 90 days

• 120 days

Multiple Choice

Which cooking method is best for very lean fish?

• Grilling

• Broiling

• Poaching

• Baking

Multiple Choice

What are the main responsibilities of the U.S. Food and Drug Administration (FDA) regarding seafood?

• Inspects seafood at all facilities

• Monitors interstate fish shipments and requires HACCP adoption

• Grades seafood for quality

• Issues fishing licenses