This is the market form of a fish just as it came out of the water?
whole fish
100
A premium ice cream contains more ___________ than a competitive ice cream.
butterfat
100
Cryovac aging is sometimes referred to as?
wet aging
100
Another name for the Patagonian toothfish?
Chilean Seabass
100
What is bigger a dressed fryer or a split?
dressed fryer
200
This is the market form of a fish with it's head, viscera, scales, tail and fins removed?
dressed
200
Milk grades are based on ___________ counts.
bacterial
200
The shrink allowance for an item is the amount of difference between weight on the invoice and weight upon receiving, allowed by the buyer. TRUE or FALSE
true
200
Another name for a dolphin fish?
Mahi Mahi
200
A specification for cut-up fryers, without any other information, will procure:
a chicken cut into 8 pieces
300
This is the market form of a cross section of a fish with a portion of backbone included?
steak
300
Why is container size important in regards to purchasing dairy?
short unstable shelf life
300
What is the highest quality of pork?
No. 1
300
The current name for a slimehead or Australian perch?
Orange roughy
300
What problem can arise from freezing poultry?
red tinge around bones when it is cooked
400
Why is “truth in menu” important in terms of seafood?
seafood is commonly renamed and because types of fish are commonly sold under the names of other more expensive fish
400
What dairy process can render milk shelf stable?
Ultra High Temperature Pasteurization
400
Are religious meat inspections are comparable to those conducted by the USDA for quality?
no, they just verify meat adheres to religious codes
400
A gala apple is a proper substitute for a fuji apple? TRUE or FALSE
true
400
A product specification for a slab packed case of WOG fryers will procure?
A box of 1 ½- 3 ½ lb whole chickens with the giblets removed
500
What is most appealing aspects of using "aquafarmed" seafood?
consistent supply
500
Which milk processing is mandatory: homogenization or pasteurization?
pasteurization
500
Explain the flavor tenderness paradox, in regards to meat and poultry?
as meat ages it becomes less tender, but becomes more flavorful, because of developing fat and connective tissue
500
In regards to poultry what does WOG stand for?
with out giblets
500
What bird is the oldest at the time of slaughter: poussin, stewing hen, fryer or roaster?