49. Which of the following unacceptable conditions of the muscle tissue of shrimp is
the result of improper chilling (icing) after the catch?
a.
Fever shrimp.
b.
Milky shrimp.
c.
Iodoform shrimp.
d.
Black spot.
e.
Cotton shrimp.
50. For crustaceans to be from an approved source, the plant must have been
inspected and sanitarily approved and listed in:
a. Approved list, Sanitarily Inspected Fish Establishments.
b. Directory of Sanitarily Approved Food Establishments for Armed Forces
Procurement.
c. Both of the above publications.
d. Either one of the two publications above.
51. For mollusks to be from an approved source, they must have been shucked,
packed, and processed in a plant that has been inspected and that has been
sanitarily approved and listed in:
a. Interstate Certified Shelfish Shipper's List.
b. Directory of Sanitarily Approved Food Establishments for Armed Forces
Procurement.
c. Both of the above publications.
d. Either one of the two publications above.
52. The number of breaded shrimp per pound required by a contract are in four
categories. Which of the following is NOT one of the categories?
a.
14 shrimp or less per pound.
b.
17 shrimp or less per pound.
c.
20 shrimp or less per pound.
d.
23 shrimp or less per pound.
e.
28 shrimp or less per pound.
MD0711
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