Foundations 2 Chapter 18 Mark I
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
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- Q1Which government agency monitors the interstate travel of fish and seafood products?UFOOSHAFDAUSDA60s
- Q2Because some seafoods are live when shipped, fish processors adopt a _____________ plan to ensure a safe product entering the market place?EmergencyHACCPSafetyPicking60s
- Q3The government agency that provides voluntary seafood grading and inspections?OSHAFDAUSDCUSDA60s
- Q4The acronym PUFI stands for?Preform Under Fisheries InspectionPreferred Under Fisheries InstructionProcessed Under Federal InspectionPreferred Under Federal Inspection60s
- Q5The government agency that provides the guidelines for wholesome, safe, sanitary seafood is?USDAFDANMFSOSHA60s
- Q6Seafood, whether fresh, processed or frozen, are graded in the following categories....Market, wholesale, retail, and consumerA,B,C and Below StandardPrime, select, choice, and cutterFresh, sub-fresh, frozen, and sub-frozen60s
- Q7The highest grade of seafood and the only grade that carries a grading stamp?Market AFresh APrimeGrade A60s
- Q8Seafood is graded based on the following grading factors: appearance, blemish, dehydration, odor, texture, uniformity, and.....clean and dirtycolor and flavorfrsh or saltcolor and size60s
- Q9Seafood is divided into two major categories, they are?large and smallshellfish and finfishfresh water and saltwatermollusk and water dwelling60s
- Q10This type of seafood has an outer shell but no backbone and primarily live in saltwater, but can be found in freshwater?cephalopodsflatfishshellfishfinfish60s