L2-LO2 summative test

Fish should be fresh and ___ odor.

• strong

• mild

• foul

• blant

Fresh fish should be shiny _____ and tightly cling to the skin

• head

• eye

• fins

• scale

Fresh fish should be red or ____ gills.

• brown

• pale red

• pink

• gray

The texture of fresh fish should be firm or _______.

• elongated

• hard

• elastic

• soft

Oysters, clams, and mussels in the shell must be _____.

• alive

• steady

• open

• light

Frozen shrimp should be _____ frozen when received.

• watery

• softy

• tightly

• solidly

Live crabs should be kept ___ until cooked.

• dead

• alive

• frozen

• soft

. A strong fishy odor or brownish color is a sign of age or ______.

• fresh

• damage

• spoilage

• discard

Discard any mussels that are ____ in weight .

• heavy

• hard

• very light

• broke

Live or unshelled oysters must have a very mild, _____ smell.

• foul

• odorless

• strong

• sweet