Fish & Seafood Chapter 3 Quiz

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| By Catherine Halcomb
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  • 1/18 Questions

    Queen conch is a warm-water species of mollusk.

    • True
    • False
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About This Quiz

Are you interested to learn about fish & seafood? If yes, then here is an interesting "Fish & Seafood Chapter 3 Quiz" for you. It's 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 are gonna be interesting as well. You will learn more about seafood as you attempt these questions. Let's go for this!

Fish & Seafood Chapter 3 Quiz - Quiz

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  • 2. 

    Shrimp that is slimy or has yellowing flesh is acceptable.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement suggests that slimy or yellowing flesh in shrimp is acceptable. However, this is not true. Slimy or yellowing flesh in shrimp is a sign of spoilage and is not safe to consume. Therefore, the correct answer is False.

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  • 3. 

    Fresh squid freezes well.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Fresh squid freezes well because squid has a high water content and freezes easily without losing its texture or flavor. Freezing squid also helps to preserve its freshness and prevents spoilage. When properly frozen, squid can be stored for an extended period of time without compromising its quality.

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  • 4. 

    Peeled shrimp are green headless shrimp with the shell and tail removed.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement is true because peeled shrimp are indeed green headless shrimp with the shell and tail removed.

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  • 5. 

    What is the shelf life of fresh shrimp?

    • 12 hours

    • A week

    • A month

    • A few days

    Correct Answer
    A. A few days
    Explanation
    Fresh shrimp typically has a shelf life of a few days. This is because seafood, including shrimp, is highly perishable and can spoil quickly if not stored properly. Factors such as temperature, handling, and storage conditions can affect the shelf life of fresh shrimp. It is recommended to consume fresh shrimp within a few days of purchase to ensure its quality and freshness.

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  • 6. 

    What is tomalley?

    • A garnish made from lobster meat

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

    • A lobster's heart

    • A lobster's brain

    Correct Answer
    A. A substance in a lobster that serves as a liver and a pancreas
    Explanation
    Tomalley is a substance found in lobsters that serves as both a liver and a pancreas. It is a greenish or yellowish gooey substance located in the body cavity of the lobster. Tomalley plays a crucial role in the lobster's digestive system, producing enzymes that aid in the breakdown of food. It also stores and metabolizes nutrients, acting as both a liver and a pancreas. Tomalley is often considered a delicacy and is used in various culinary preparations.

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  • 7. 

    Which of these mollusks has a beard that should be removed?

    • Clams

    • Oysters

    • Mussels

    • Scallops

    Correct Answer
    A. Mussels
    Explanation
    Mussels have a beard that should be removed. The beard is a fibrous structure called a byssus, which is used by mussels to attach themselves to surfaces. It is located near the hinge of the shell and can be tough and stringy. To prepare mussels for cooking, the beard needs to be removed as it can be unpleasant to eat.

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  • 8. 

    Live lobsters should be submerged in fresh water.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Live lobsters should not be submerged in fresh water. Lobsters are saltwater creatures and they require a specific salinity level to survive. Submerging them in fresh water can cause stress and even death for the lobsters. Therefore, the statement is false.

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  • 9. 

    Shell-off shrimp should be stored in flaked ice.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Shell-off shrimp should not be stored in flaked ice because the ice can cause the shrimp to become waterlogged, resulting in a loss of texture and flavor. It is recommended to store shell-off shrimp in airtight containers or bags in the refrigerator to maintain their freshness and quality.

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  • 10. 

    How long can a lobster live out of water?

    • A few hours

    • A week

    • Indefinitely

    • Several days

    Correct Answer
    A. Several days
    Explanation
    Lobsters can live out of water for several days. Although they are primarily aquatic creatures, they have the ability to survive on land for a limited period of time. This is because lobsters have gills that allow them to extract oxygen from the water, but they can also absorb oxygen from the air through their gills. However, they still need to be kept moist to prevent dehydration and ensure their survival. Therefore, while they can survive for several days out of water, it is important to return them to their natural habitat as soon as possible.

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  • 11. 

    Which crab species is caught for its edible claws?

    • Stone crab

    • Snow crab

    • King crab

    • Queen crab

    Correct Answer
    A. Stone crab
    Explanation
    The stone crab species is caught for its edible claws. Stone crabs are known for their large and delicious claws, which are a delicacy in many seafood dishes. The claws are harvested and the crabs are released back into the water, as they have the ability to regenerate their claws. This sustainable practice ensures a continuous supply of stone crab claws for consumption.

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  • 12. 

    The spiny lobster is:

    • Clawless

    • Sweeter than New England lobsters

    • Soft-shelled

    • The Fastest

    Correct Answer
    A. Clawless
    Explanation
    The correct answer is "Clawless" because spiny lobsters do not have large claws like other lobsters. Instead, they have long spiny antennae and a hard carapace. This adaptation allows them to rely on their speed and agility to escape predators rather than using their claws for defense.

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  • 13. 

    The whole squid contains which of the following?

    • Head

    • Tentacles

    • Ink sac

    • Mantle

    • Quill or pen

    Correct Answer(s)
    A. Head
    A. Tentacles
    A. Ink sac
    A. Mantle
    A. Quill or pen
    Explanation
    The whole squid contains the head, tentacles, ink sac, mantle, and quill or pen. The head is where the squid's brain and sensory organs are located. The tentacles are used for capturing prey and bringing it towards the mouth. The ink sac is responsible for producing ink, which the squid releases as a defense mechanism. The mantle is a muscular covering that encloses the squid's internal organs. The quill or pen is a hard structure made of chitin that supports the squid's body.

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  • 14. 

    Which is the most widely sold market form of shrimp in the world?

    • Whole, head-on

    • Green, headless

    • Peeled

    • Peeled and deveined

    Correct Answer
    A. Green, headless
    Explanation
    Green, headless shrimp is the most widely sold market form of shrimp in the world. This is because green, headless shrimp are easier to handle and cook compared to whole, head-on shrimp. Additionally, removing the head makes the shrimp more visually appealing to consumers. Peeled and deveined shrimp are also popular, but they require more processing and are therefore less commonly sold.

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  • 15. 

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

    • 50%

    • 30%

    • 90%

    • 20%

    Correct Answer
    A. 20%
    Explanation
    A whole lobster yields approximately 20% of its total body weight in edible meat. This means that if a lobster weighs 1 pound, there will be approximately 0.2 pounds of meat that can be consumed. Lobsters have a hard exoskeleton and a significant portion of their weight is made up of shells and other inedible parts, resulting in a relatively low yield of edible meat.

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  • 16. 

    Wet scallops are scallops soaked in a water bath containing sodium tripolyphosphate. What does this do for scallops? (Pick all answers that apply.)

    • 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.

    Correct Answer(s)
    A. Scallops retain 25% of moisture.
    A. Brightens color
    A. Extends shelf life
    A. Scallops become extremely difficult to cook and become rubbery.
    Explanation
    Wet scallops are soaked in a water bath containing sodium tripolyphosphate, which helps them retain 25% of moisture. This moisture retention can help to keep the scallops juicy and tender during cooking. Additionally, the sodium tripolyphosphate brightens the color of the scallops, making them more visually appealing. It also extends the shelf life of the scallops, allowing them to stay fresh for longer periods of time. However, one downside is that wet scallops can become extremely difficult to cook and become rubbery if not handled properly.

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  • Current Version
  • May 23, 2025
    Quiz Edited by
    ProProfs Editorial Team
  • Jan 31, 2012
    Quiz Created by
    Catherine Halcomb
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