2nd Periodical Exam: TLE 10

Question 1

Fish with bones and usually covered with scales

Answer 1

Finfish

Question 2

Seafood with bodies and joints covered with shell

Answer 2

Shellfish

Question 3

Shellfish with hard shell over the back of the body and the claws

Answer 3

Crustacean

Question 4

With one shell

Answer 4

Mollusk

Question 5

Fish that can be bought alive and still breathing

Answer 5

Live fish

Question 6

Fish that comes from the water but no longer alive

Answer 6

Whole fish

Question 7

Fish that has been scaled, eviscerated, usually without the head.

Answer 7

Dressed fish

Question 8

Same with dressed but the head is left.

Answer 8

Drawn

Question 9

Cross section of fish from a large fish like salmon and tanigue

Answer 9

Steak

Question 10

The fish is cut lengthwise away from the backbone

Answer 10

Fillet

Question 11

Convenient form of fish, usually bangus or milkfish

Answer 11

Deboned

Question 12

Fish meat separated from the whole fish usually prepared for the fish ball and kikiam

Answer 12

Flaked

Question 13

Cut lengthwise or crosswise from fillet into uniform width

Answer 13

Stick

Question 14

SOLD ALIVE OR WHEN PURCHASED

Answer 14

Live

Question 15

USUALLY MOLLUSKED REMOVED FROM SHELL

Answer 15

Shucked

Question 16

USUALLY CRUSTACEANS SOLD IN WHAT FORM

Answer 16

Headless

Question 17

The process of warming food that has been frozen

Answer 17

Thawing fish

Question 18

No water added

Ex. grilling or broiling, baking, frying, toasting

Answer 18

Dry heat

Question 19

Water is added

Ex. sinigang, ginataan

Answer 19

Moist heat

Question 20

The domesticated birds kept by humans for their eggs, their meat, or their feathers

Answer 20

Poultry

Question 21

A good choice when it will be used within one to two days and a short shelf life

Answer 21

Fresh poultry

Question 22

Is typically purchased and may be kept for up to six months

Answer 22

Frozen poultry