Which statement regarding rigor mortis in fish is true?
a. Rigor mortis can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught.
b. During rigor mortis, the water-holding capacity of the proteins is decreased, which makes fish flesh juicier than that of fish that have not undergone rigor mortis.
c. Cooking fish prior to rigor mortis results in a tough-textured flesh.
d. The stronger the rigor mortis is, the more delicate and desirable the texture of the flesh.
Q. 2Which of the following are not characteristics of fresh fish?
a. fresh fish aroma and bulging eyes
b. red gills and scales that adhere to the body
c. firm flesh and stiff body
d. gaping flesh and swollen belly
Q. 3The safest and easiest criteria for the selection of fresh fish is
a. the degree of gaping in the steaks.
b. the firmness of the eyes.
c. the presence of rigid bones.
d. the fish's odor.
Q. 4A dressed fish is best identified as a whole fish that has
a. been left completely intact.
b. had its entrails removed.
c. had its entrails, head, tail, fins, and scales removed.
d. been minced, and then shaped, breaded, and frozen.
Q. 5Shell stock tags are required to be kept by food-service operations for at least _____ days.
a. 30
b. 60
c. 90
d. 120
Q. 6Consumers can be assured of the wholesomeness of shellfish by buying shellfish that have been handled by
a. shippers on the Department of Commerce's Interstate Certified Shellfish Shippers List.
b. shippers on the USDA list of certified shippers.
c. wholesalers listed on the Department of Commerce's list of certified shippers.
d. retailers who have been certified by the Department of Commerce.
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