ch15 Fish STUDY GUIDE

Flat fish have both eyes on the same side of their head.

• true

• false

Answer explanation

Flat fish have both eyes on the same side of their head, making the statement true.

Farm-raised fish are always freshwater fish.

• true

• false

Answer explanation

Farm-raised fish can be either freshwater or saltwater fish, so the statement that they are always freshwater fish is false.

Wild fish are of consistent quality year-round.

• true

• false

Answer explanation

Wild fish are not of consistent quality year-round, as factors like season, location, and fishing methods can affect their quality.

Saltwater fish are always larger than freshwater fish.

• true

• false

Answer explanation

Saltwater fish are not always larger than freshwater fish. There are exceptions where freshwater fish can grow larger than saltwater fish.

Canned fish is always completely cooked.

• true

• false

Answer explanation

Canned fish is always completely cooked, making the statement true.

Flat fish can be cut into four fillets, which are sometimes known as quarter fillets.

• true

• false

Answer explanation

Flat fish can indeed be cut into four fillets, which are sometimes referred to as quarter fillets, making the statement true.

Belly bones are bones found in the middle of a fillet.

• true

• false

Answer explanation

Belly bones are not bones found in the middle of a fillet, so the correct answer is false.

Pin bones are bones found along the thinner edge of a fillet.

• true

• false

Answer explanation

Pin bones are not found along the thinner edge of a fillet, they are found in the center of the fillet. Therefore, the statement is false.

Fish is fully cooked when it reaches an internal temperature of 145°F.

• true

• false

Answer explanation

Fish is fully cooked when it reaches an internal temperature of 145°F, making the statement true.

The cooking technique of using liquid just deep enough to create steam is known as shallow poaching.

• true

• false

Answer explanation

The statement is true because shallow poaching involves using liquid just deep enough to create steam for cooking.