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5. The following are proper handling procedures of shellfish, EXCEPT?
A. Live crabs must be kept alive before cooking
B. Oysters and clams must be alive and shells must be tightly closed
C. Shucked oyster must have a very mild and sweet smell
D. Strong and fishy odor is a sign of freshness
6. What is the appropriate temperature to keep the freshness of a mussel?
A. 0-2'C
C. 25-33.C
B. 20-23 C
D. 90-100-C
7. Ana bought lobster in the market for dinner. If they have no refrigerator at home how can
she preserve the freshness of a lobster?
A, Store at a room temperature
B. Use salt as a preservative
C. Use vinegar as a preservative
D. None of the above
8. Which of the following is the proper handling of scallops?
A. Keep scallops covered and refrigerated
B. Rest them directly on ice
C. Shucked scallops can be cooked without further preparation.
D. All of the above
9. Which of the following is not a shellfish?
C. Clams
A. Tilapia
D. Oyster
B. Crab
10. Which of the following shellfish is the most perishable if not handled properly?
C. Squid
A. Crabs
D. Oyster
B. Lobster​

Sagot :

Sabbinadiaraidn

Answer:

5.D

6.A

7.A

8.A

9.A

10.D

THANK ME LATUR

5.D

6.A

7.A

8.A

9.A

10.D

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