Question 1

Shellfish have __________ and __________.

Accepted Answer

A)  fins, external shells 
B)  internal shells, no fins 
C)  no fins, internal skeleton 
D)  external shells, no internal bone structure 
A)  fins, external shells 
B)  internal shells, no fins 
C)  no fins, internal skeleton 
D)  external shells, no internal bone structure

Question 2

What type of shellfish is pictured?

Accepted Answer

A)  univalve mollusk 
B)  bivalve mollusk 
C)  cephalopod 
D)  crustacean 
A)  univalve mollusk 
B)  bivalve mollusk 
C)  cephalopod 
D)  crustacean

Question 3

If a shrimp is green, it __________.

Accepted Answer

A)  has been frozen 
B)  is raw and in the shell 
C)  has been cooked, but not shelled 
D)  has been shelled, but not deveined 
A)  has been frozen 
B)  is raw and in the shell 
C)  has been cooked, but not shelled 
D)  has been shelled, but not deveined

Question 4

Frozen fish should be thawed in the refrigerator or under warm running water.

Accepted Answer

A) True 
 B)False

Question 5

Lean fish may be cooked by moist-heat methods and by dry-heat methods, but fat fish should be cooked with dry heat only.

Accepted Answer

A) True 
 B)False

Question 6

___________________ indicates that the seafood has the best appearance, flavor, and uniformity.

Accepted Answer

A)  Grading 
B)  Inspection 
C)  Quality audit 
D)  Piscatorial assessment 
A)  Grading 
B)  Inspection 
C)  Quality audit 
D)  Piscatorial assessment

Question 7

Bivalves are types of ___________________. Three of the following are types of the fourth. Which is the fourth?

Accepted Answer

A)  crustaceans 
B)  mollusks 
C)  flatfish 
D)  cephalopods 
A)  crustaceans 
B)  mollusks 
C)  flatfish 
D)  cephalopods

Question 8

Which of the following combinations is correct?

Accepted Answer

A)  quill-crab 
B)  scampi-lobster 
C)  tomalley-shrimp 
D)  none of these 
A)  quill-crab 
B)  scampi-lobster 
C)  tomalley-shrimp 
D)  none of these

Question 9

Fat fish should never be cooked in fat, or they will be too greasy.

Accepted Answer

A) True 
 B)False

Question 10

It is important for students to be familiar with the basic principles of seafood ___________ so that they can use the many varieties of seafood in a systematic way.

Accepted Answer

A)  cooking 
B)  handling 
C)  structure 
D)  all of these 
A)  cooking 
B)  handling 
C)  structure 
D)  all of these

Question 11

Hard-shell clams are flushed to _____.

Accepted Answer

A)  remove sand 
B)  open their shells 
C)  check for freshness 
D)  make sure they are dead before they are cooked 
A)  remove sand 
B)  open their shells 
C)  check for freshness 
D)  make sure they are dead before they are cooked

Question 12

Which of the following is not a freshwater fish?

Accepted Answer

A)  trout 
B)  perch 
C)  tilapia 
D)  porgy 
A)  trout 
B)  perch 
C)  tilapia 
D)  porgy

Question 13

Which of the following is true about oysters?

Accepted Answer

A)  Oysters cannot be frozen and thawed safely. 
B)  Oysters are available only in months without an "R" in their name. 
C)  Oysters must be dead for at least 24 hours before they can be safely eaten. 
D)  Oysters can be kept for a week if they are stored in a cold, wet place in the cartoons or sacks in which they arrived. 
A)  Oysters cannot be frozen and thawed safely. 
B)  Oysters are available only in months without an "R" in their name. 
C)  Oysters must be dead for at least 24 hours before they can be safely eaten. 
D)  Oysters can be kept for a week if they are stored in a cold, wet place in the cartoons or sacks in which they arrived.

Question 14

Sautéed shrimp should be cooked at high heat to get rid of their strong, fishy taste.

Accepted Answer

A) True 
 B)False

Question 15

Flounder, sole, halibut, and turbot are all __________ fish.

Accepted Answer

A)  saltwater flat 
B)  freshwater flat 
C)  saltwater round 
D)  freshwater round 
A)  saltwater flat 
B)  freshwater flat 
C)  saltwater round 
D)  freshwater round

Question 16

A 1-pound (450-g) lobster will yield about ½ pound (225 g) of cooked, clean meat.

Accepted Answer

A) True 
 B)False

Question 17

The cross-section slices of fish shown in the picture are called

Accepted Answer

A)  fillets. 
B)  tranches. 
C)  segments. 
D)  viscera. 
A)  fillets. 
B)  tranches. 
C)  segments. 
D)  viscera.

Question 18

What type of shellfish is pictured?

Accepted Answer

A)  univalve mollusk 
B)  bivalve mollusk 
C)  cephalopod 
D)  crustacean 
A)  univalve mollusk 
B)  bivalve mollusk 
C)  cephalopod 
D)  crustacean

Question 19

The boneless sides of fish shown in the picture are called

Accepted Answer

A)  segments. 
B)  viscera. 
C)  tranches. 
D)  fillets. 
A)  segments. 
B)  viscera. 
C)  tranches. 
D)  fillets.

Question 20

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-You are planning on serving 20 guests each a 180 gram portion of salmon. Suppose that the percentage yield is 55%. How much salmon, in kilograms, will you need to order? Round to the nearest tenth. ________________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Exam 19: Legumes, Grains, Pasta, and Other Starches

Shellfish have __________ and __________.

What type of shellfish is pictured?

If a shrimp is green, it __________.

Frozen fish should be thawed in the refrigerator or under warm running water.

Lean fish may be cooked by moist-heat methods and by dry-heat methods, but fat fish should be cooked with dry heat only.

___________________ indicates that the seafood has the best appearance, flavor, and uniformity.

Bivalves are types of ___________________. Three of the following are types of the fourth. Which is the fourth?

Which of the following combinations is correct?

Fat fish should never be cooked in fat, or they will be too greasy.

It is important for students to be familiar with the basic principles of seafood ___________ so that they can use the many varieties of seafood in a systematic way.

Hard-shell clams are flushed to _____.

Which of the following is not a freshwater fish?

Which of the following is true about oysters?

Sautéed shrimp should be cooked at high heat to get rid of their strong, fishy taste.

Flounder, sole, halibut, and turbot are all __________ fish.

A 1-pound (450-g) lobster will yield about ½ pound (225 g) of cooked, clean meat.

The cross-section slices of fish shown in the picture are called

What type of shellfish is pictured?

The boneless sides of fish shown in the picture are called

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

Filters

Shellfish have and .