ProStart 2 Chapter 18: Seafood

What is deveining?

• Removing the shrimp's digestive tract

• Taking the bones out of fish

• Removing the skin from fish

• Trimming the claw and head from the shrimp

A drawn fish is a fish

• just as it was caught

• with only the viscera removed

• that has been sliced into fillets

• where the two sides are cut away from the backbone

Which of the following is NOT a roundfish?

• mahi-mahi

• tuna

• trout

• flounder

What is the proper cooking temperature of fish?

• 135°F

• 145°F

• 155°F

• 165°F

At what air temperature should live shellfish be received?

• 35°F

• 45°F

• 55°F

• 65°F

Flatfish are

• fish that are oval in shape and swim upright

• fish shaped flat by tenderizing

• fish that are flat in shape and have eyes on opposite sides of the head

• fish that are oval in shape and have both eyes on the same side of the head

Very lean fish is best prepared by using what type of cooking method?

• poaching or sautéing

• braising or grilling

• deep-frying or broiling

• steweing or baking

What are the two types of finfish?

• round and flat

• oval and short

• long and round

• salt water and fresh water

How many days must shellstock identification tags be kept on file from the date the last shellfish was sold or served?

• 30

• 45

• 90

• 125

Which organization monitors interstate fish shimpments and oversees the required HACCP program of these processors?

• FDA

• USDA

• State Health Dept

• OSHA