28. You are ordered to perform a sensory evaluation to determine condition. You
decide to perform an open-package inspection on a frozen item. Tell how you will
perform the inspection and list five factors for which you will check.
Five factors--check for:
29. Water constitutes the largest component of the edible flesh of waterfoods. It ranges
a. 78 to 87 percent.
b. 60 to 80 percent.
c. 66 to 84 percent.
30. Finfish containing 6 percent lipid content are referred to as:
a. "Fatty" fish.
b. "Lean" fish.
31. Some species have two or three dorsal fins. The dorsal fin is toward the: