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.
12 hours
A few days
A week
True
False
True
False
Whole, head-on
Green, headless
Peeled
Peeled and deveined
Shrimps that have turned green
Raw shrimp
A breed of shrimp
True
False
Frozen shrimp are passed through water before being quickly frozen again to form a protective glaze
Shrimp are frozen together in water-filled polyethylene bags
Shrimp are frozen in a freezer before being transferred to bags
Head
Tentacles
Ink sac
Mantle
Quill or pen
True
False
Firm
Jelly-like
Chewy
Before removing it from shell
After removing it from shell
Shrimp
Squid
Spiny lobster
True
False
Sea urchin
Spiny lobsters
Abalone
Oysters
Clams
Scallops
Viscera
Foot
Coral
Scallops retain 25% of moisture
Brightens color
Extends shelf life
Scallops become extremely difficult to cook and become rubbery
Scallops become easier to cook and have a delicate, nutty flavor
Clams
Oysters
Mussels
Scallops
Clams
Mussels
Oysters
Throw them away
Date the tags and keep the on file for 90 days
Date the tags and keep the on file for 30 days
41 degrees F
Between 34 and 38 degrees F
Below freezing
U 15
21/25
True
False
In the refrigerator, covered by a damp cloth or seaweed
On ice
In aerated salt water