1 A) They cook more slowly, requiring higher temperatures. B) They cannot be cooked using moist heating methods. C) They do not need to be deboned. D) They will fall apart when cooked if they are not handled carefully. 2 A) The entire fish as it is drawn from the water. B) A fish that has had its fins, scales, and sometimes their head removed. C) Fish that has had the bones, skin, and fins removed. D) Fish that have had heir gills and entrails removed. 3 A) Cubes. B) Sticks. C) Remnants. D) Fillets. 4 A) Frostbite. B) Freezer burn. C) Cold scalding. D) Freezer shock. 5 A) The fish still has blood on it. B) The eyes are sunken and cloudy. C) The fish is firm to the touch. D) The gills are grayish brown. 6 A) The U.S. Department of Commerce (USDC) B) The Centers for Disease Control and Prevention (CDC). C) U.S. Department of Agriculture (USDA). D) U.S. Fish and Wildlife Service, a Bureau in the Department of Interior 7 A) Packaged According to System Demands (PASD) B) Resale According to Consumer Demand (RACD) C) Packaged Under Federal Inspection (PUFI). D) Packaged Under Federal Eyes (PUFE) 8 A) Sanitary conditions. B) Labeling, weight, packaging. C) Processing methods. D) The processing plant. 9 A) A shellfish that has a single shell. B) a fish with a thin internal shell and tentacles attached to the head near the mouth. C) A shellfish with a hard outer shell and jointed skeleton. D) A shellfish that has two shells that are hinged together. 10 A) A dead lobster. B) A crustacean that attaches itself to rocks, boats, and other sea life. C) The largest type of crab. D) A lobster that is in the process of dying and must be cooked immediately. 11 A) Surimi. B) Miso. C) Sushi. D) Oshiruko. 12 A) 140°F (60°C) B) 145°F (63°C) C) 165°F (74°C) D) 160°F (71°C) 13 A) No less than 2 inches B) No more than no less than 1 ½ inches. C) No less than 1 ½ inches. D) No more than 1 ½ inches. 14 A) Tartar sauce. B) Malt vinegar. C) Hollandaise sauce. D) Caper sauce. 15 A) Citrus wedge. B) A pickle. C) Rice. D) Parsely.
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