When purchasing, cooking, and serving lobsters it is important to know that
a. many gourmet cooks prefer the female because of its finer flavor.
b. the pale green liver, known as tomalley, is found in both male and female lobsters.
c. even though the larger claw has more meat, the meat from the smaller claw is both sweeter and more tender.
d. unless canned or frozen, lobsters must remain alive until cooked.
e. all of the above answers are correct
Q. 2When compared to the shellfish it is intended to resemble, surimi is
a. lower in cholesterol.
b. higher in the omega-3 fatty acids.
c. lower in sodium.
d. all of the above answers are correct
Q. 3About one-half of the fish consumed in the United States is
a. canned.
b. cured.
c. fabricated.
d. fresh.
Q. 4Another name for salted fish eggs is
a. caviar
b. cod liver.
c. inkfish.
d. weakfish.
Q. 5Phosphate treatment of fresh finfish
a. removes all slime from the flesh.
b. decreases the pH in the muscle tissue.
c. increases the water-binding capacity of the flesh.
d. accelerates the oxidation of the natural fats.
e. decreases the freezing stability of the fish.
Q. 6Glycogen content in shellfish is approximately _____ percent by weight.
a. zero
b. 1 to 3
c. 3 to 5d 5 to 10
Q. 7When using fish protein to increase protein and calcium content in foods, the food industry has devised a method that includes
a. grinding the bones.
b. dehydrating the fish.
c. removing the fat.
d. answers a and b only
e. answers a, b, and c are correct
f. none of the answers is correct
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