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CHAPTER 14
UNDERSTANDING FISH AND SHELLFISH
1. Shellfish have __________ and __________.
a. fins, external shells
b. internal shells, no fins
c. no fins, internal skeleton
d. external shells, no internal bone structure
2. Which of the following is not true about fish storage?
a. Frozen fish should be tightly wrapped to prevent freezer burn.
b. Fresh fish should be stored on crushed ice.
c. Frozen fat fish can be stored up to six months.
d. Frozen fish should be stored at 0°F (-18°C) or colder.
3. __________ is the major flaw in fish preparation.
a. Flaking
b. Overcooking
c. Undercooking
d. Producing translucent flesh
4. A fish is done—but not overcooked—if its__________.
a. flesh falls apart easily
b. bones are only slightly pink
c. flesh has just turned from translucent to opaque
d. all of the above
5. Three of the following are fat fish. Which one is a lean fish?
a. sole
b. tuna
c. trout
d. salmon
6. Three of the following are lean fish. Which one is a fat fish?
a. cod
b. bass
c. mackerel
d. red snapper
7. Which set of words completes the following sentence correctly? __________ fish is especially well
suited to __________.
a. Lean, poaching
b. Fat , broiling and baking
c. both of the above
d. none of the above
8. If a fish's _____, then it is probably not very fresh.
a. odor is fresh and mild
b. gills are gray or brown
c. flesh is firm and elastic
d. eyes are clear, shiny, and bulging
9. Frozen fish should be __________.
a. stored at 0°F (-18°C) or colder
b. wrapped to prevent freezer burn
c. stored no more than 2 months for fat fish and 6 months for lean fish
d. all of the above
10. A __________ is an animal with a segmented shell and jointed legs.
a. porgy
b. scallop
c. mollusk
d. crustacean
11. Hard-shell clams are flushed to _____.
a. remove sand
b. open their shells
c. check for freshness
d. make sure they are dead before they are cooked
12. Which of the following is true about clams?
a. Clams become soft and mushy when they are overcooked.
b. The smallest and most tender clams are known as "chowders."
c. The method for opening clams is the same as the method for opening oysters.
d. Clams can be purchased live in the shell, shucked (either fresh or frozen), and canned
(either whole or chopped).
13. Mussels __________.
a. are finny fish
b. are often sold dead
c. are often served raw like oysters and clams
d. have a beard that must be removed during the cleaning process
14. If a shrimp is green, it __________.
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
15. A soft-shell crab is actually a molting __________ crab which has been harvested before its new
shell has hardened.
a. blue
b. king
c. stone
d. dungeness
16. Which of the following is a processed seafood product rather than an actual type of fin fish or
shellfish?
a. surimi
b. scampi
c. escargot
d. calamari
17. If you ordered calamari in a restaurant, you would receive __________.
a. squid
b. octopus
c. scallops
d. none of the above
18. A lobster is female if __________.
a. it contains no red coral
b. it weighs less than 2 pounds
c. its shell turns pink when it is cooked
d. its front pair of swimmerets is soft and flexible
19. Lobsters should be __________.
a. alive before they are cooked
b. kept alive either in fresh water or sawdust in a warm place
c. cooked in boiling water for at least 30 minutes to ensure tenderness
d. all of the above
20. A soft-shell crab is actually a molting __________ crab which has been harvested before its new
shell has hardened.
(a) blue
(b) king
(c) stone
(d) dungeness
True/False
21. A major problem in deep-frying fish is that the fish can become quickly overcooked at the high
temperature of the deep fryer.
22. Large, mature fish need long cooking with moist heat in order to be made tender.
23. If the flesh of a whole poached trout sticks firmly to the bone, it is probably overcooked.
24. Dressed fish is fish that has been scaled and gutted and has had the head, fins, and tail cut off.
25. Unlike meat and poultry, most fresh fish is not federally inspected.
26. Good quality fresh whole fish should have red or pink gills.
27. Frozen fish should be thawed in the refrigerator or under warm running water.
28. If scallops are overcooked, they become mushy and fall apart.Sautéed shrimp should be cooked at
high heat to get rid of their strong, fishy taste.
29. A 1-pound (450-g) lobster will yield about ½ pound (225 g) of cooked, clean meat.
30. Another name for squid is “cuttlefish.”
31. Octopus is chewy in texture and usually requires long cooking to be made tender.