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.
How?
Five factors--check for:
a.
.
b.
.
c.
.
d.
.
e.
.
29. Water constitutes the largest component of the edible flesh of waterfoods. It ranges
from:
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:
a.
Middle.
b.
Bellyline.
c.
Head area.
d.
Backline.
e.
Tail area.
MD0711
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