Understanding Fresh and Smoked Fish

What is the maximum temperature at which fresh fish should be received to ensure its quality?

• 45°F

• 41°F

• 38°F

• 32°F

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DOK Level 2: Skill/Concept

Which of the following characteristics indicates that a fish is not fresh?

• Clear and bulging eyes

• Bright red gills

• Cloudy and sunken eyes

• Firm and elastic flesh

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DOK Level 2: Skill/Concept

Why is it important to store smoked fish at 38°F or below?

• To prevent spoilage

• To maintain flavor

• To inhibit the growth of Clostridium botulinum spores

• To keep the fish moist

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DOK Level 2: Skill/Concept

Explain why purchasing fish from reputable suppliers is crucial for ensuring freshness and quality.

• Reputable suppliers offer discounts

• Reputable suppliers have better marketing

• Reputable suppliers ensure proper handling and storage

• Reputable suppliers have more variety

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DOK Level 3: Strategic Thinking

What reasoning can be used to determine if a fish is going bad based on its physical characteristics?

• The fish has a sweet smell and firm flesh

• The fish has a fishy odor and cloudy eyes

• The fish has bright red gills and elastic flesh

• The fish has clear eyes and tight scales

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DOK Level 3: Strategic Thinking

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

• Bright red gills

• Fishy odor

• Firm and elastic flesh

• Clear and bulging eyes

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DOK Level 2: Skill/Concept

What is the primary method of inspecting fresh fish for quality?

• Tasting

• Weighing

• Visual and olfactory inspection

• Measuring length

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DOK Level 2: Skill/Concept

Discuss the potential risks associated with improper storage of smoked fish.

• Loss of color

• Growth of harmful bacteria

• Increased moisture content

• Decreased nutritional value

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DOK Level 3: Strategic Thinking

Identify the correct storage temperature for smoked fish to prevent bacterial growth.

• 45°F

• 41°F

• 38°F

• 32°F

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DOK Level 2: Skill/Concept

How can the condition of a fish's scales indicate its freshness?

• Loose scales indicate freshness

• Tight scales indicate freshness

• Scales have no impact on freshness

• Scales should be removed to check freshness

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DOK Level 3: Strategic Thinking