Fish & Seafood Chapter 3: Shellfish

34 Questions | Total Attempts: 687

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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.


Questions and Answers
  • 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

  • 26. 
    Why might it be important to determine the gender of a lobster?
    • A. 

      Female lobsters are more tender and juicy

    • B. 

      Male lobsters are bigger and have more meat

    • C. 

      Females contain an edible coral or roe

  • 27. 
    Why might a frozen squid appear very white?
    • A. 

      It was sick

    • B. 

      Some squid species are naturally white

    • C. 

      It was soaked in a whitening solution

  • 28. 
    A whole lobster yields approximately how much of its total body weight in edible meat?
    • A. 

      50%

    • B. 

      30%

    • C. 

      20%

  • 29. 
    The spiny lobster is:
    • A. 

      Clawless

    • B. 

      Sweeter than New England lobsters

    • C. 

      Soft-shelled

  • 30. 
    What is tomalley?
    • A. 

      A garnish made from lobster meat

    • B. 

      A substance in a lobster that serves as a liver and a pancreas

    • C. 

      A lobster heart

  • 31. 
    Which crab species is caught for its edible claws?
    • A. 

      Stone crab

    • B. 

      Snow crab

    • C. 

      King crab

  • 32. 
    How long can a lobster live out of water?
    • A. 

      A few hours

    • B. 

      Several days

    • C. 

      A week

    • D. 

      Indefinitely