Fish & Seafood Chapter 3: Shellfish
(88).jpg "Fish & Seafood Chapter 3: Shellfish")
A quiz based on chapter 3 in the Fish & Seafood textbook by the Culinary Institute of America. This practice quiz was put together by a culinary arts student in preparation for an exam. Questions were NOT pulled from an actual school exam.
- 1.How do you do a uniform ratio check of shrimp deliveries? What is the formula? (This question is not graded.)
- 2.What is the shelf life of fresh shrimp?
- A.
12 hours
- B.
A few days
- C.
A week
- 3.Shell-off shrimp should be stored in flaked ice.
- A.
True
- B.
False
- 4.Shrimp that is slimy or has yellowing flesh is acceptable.
- A.
True
- B.
False
- 5.Which is the most widely sold market form of shrimp in the world?
- A.
Whole, head-on
- B.
Green, headless
- C.
Peeled
- D.
Peeled and deveined
- 6.What are "green" shrimp?
- A.
Shrimps that have turned green
- B.
Raw shrimp
- C.
A breed of shrimp
- 7.Peeled shrimp are green headless shrimp with the shell and tail removed.
- A.
True
- B.
False
- 8.What is the IQF process for shrimp?
- A.
Frozen shrimp are passed through water before being quickly frozen again to form a protective glaze
- B.
Shrimp are frozen together in water-filled polyethylene bags
- C.
Shrimp are frozen in a freezer before being transferred to bags
- 9.Whole squid contain which of the following?
- A.
Head
- B.
Tentacles
- C.
Ink sac
- D.
Mantle
- E.
Quill or pen
- 10.Fresh squid freezes well.
- A.
True
- B.
False
- 11.Fresh, raw crab meat has what kind of consistency?
- A.
Firm
- B.
Jelly-like
- C.
Chewy
- 12.When should crab meat be cooked?
- A.
Before removing it from shell
- B.
After removing it from shell
- 13.Which shellfish is found in the Southwestern Atlantic, California, South Africa, Australia, and the Mediterranean?
- A.
Shrimp
- B.
Squid
- C.
Spiny lobster
- 14.Live lobsters should be submerged in fresh water.
- A.
True
- B.
False
- 15.Which shellfish resembles a pincushion?
- A.
Sea urchin
- B.
Spiny lobsters
- C.
Abalone
- 16.
- A.
Oysters
- B.
Clams
- C.
Scallops
- 17.Which shucking scallops, which part might you leave on?
- A.
Viscera
- B.
Foot
- C.
Coral
- 18.Wet scallops are scallops soaked in a water bath containing sodium tripolyphosphate. What does this do for scallops? (Pick all answers that apply.)
- A.
Scallops retain 25% of moisture
- B.
Brightens color
- C.
Extends shelf life
- D.
Scallops become extremely difficult to cook and become rubbery
- E.
Scallops become easier to cook and have a delicate, nutty flavor
- 19.Which of these mollusks has a beard that should be removed?
- A.
Clams
- B.
Oysters
- C.
Mussels
- D.
Scallops
- 20.Little necks, topnecks, and cherrystones are types of what?
- A.
Clams
- B.
Mussels
- C.
Oysters
- 21.What should you do with shellfish tags after shellfish containers are emptied?
- A.
Throw them away
- B.
Date the tags and keep the on file for 90 days
- C.
Date the tags and keep the on file for 30 days
- 22.Mollusks should be stored at what temperature?
- A.
41 degrees F
- B.
Between 34 and 38 degrees F
- C.
Below freezing
- 23.Which shrimp size is bigger?
- A.
U 15
- B.
21/25
- 24.Queen conch is a warm-water species of mollusk.
- A.
True
- B.
False
- 25.How should live clams be stored?
- A.
In the refrigerator, covered by a damp cloth or seaweed
- B.
On ice
- C.
In aerated salt water
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