PPM Quiz: Fish & shellfish

Cephalopods include

• a. lobster and crayfish.

• b. octopus and squid.

• c. conch and abalone.

• d. clams and oysters.

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.

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

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. cut from dressed fish at 90 degree angle from top to bottom fins and includes some bone

The safest and easiest criteria for the selection of fresh fish is

• a. the fish’s odor.

• b. the firmness of the eyes.

• c. the presence of rigid bones.

• d. the degree of gaping in the steaks.

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.

Another name for salted fish eggs is

• a. inkfish.

• b. caviar

• c. cod liver.

• d. weakfish.

Signs that indicate that a whole fish is done cooking include which of the following?

• a. The color of the bone is pink.

• b. The color of the flesh is translucent and the bone is adhered firmly to the flesh.

• c. The flesh easily flakes with the gentle pressure of a fork without falling apart.

• d. all of the above answers are correct

Which of the following is not a characteristic of fresh fish?

• a. firm flesh and stiff body

• b. gaping flesh and swollen belly

• c. fresh fish aroma and bulging eyes

• d. red gills and scales that adhere to the body

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