all-in Flashcards
- are plant parts that are consumed as food by individuals as well as animals. - are brimming with vital vitamins, minerals, and antioxidants which gives your body a variety of significant health benefits.
It is among the most crucial routines for maintaining good health.
vegetables
What are the 5 Classifications of Vegetables?
- Leafy
- Seed
- Fruit
- Root and tubers
- Stem and bulbs
these vegetables are grown for their leaves.
Leafy veggies
these includes the string, snap, green beans, and other beans and snaps.
Seed veggies
consists of root and crops.
Root and tubers
these are fleshy part plants that surrounds its seeds
Fruit veggies
composed primarily of above-ground stems.
Stems and bulbs
is the name given that is edible and is an animal to marine life that is source of food. They are classified in three categories; White, oily fish, and shell fish. They all come under this category of food.
Seafood
3 Classifications of Seafood:
- White
- Oily
- Shell
These are found in tropical and subtropical environment and have less than 5% of fat. Fish have backbones, an internal skeleton of cartilage and bones, gills for breathing, and fins for swimming. Fish may be divided into three categories, based on their skeleton type. Fats are found in the liver. Had vitamin b12 and selenium. Low in fat, high in protein.
White Fish
How much fat do white fish have and where are they found?
5% — in their liver
these have a backbone running horizontally through the center of the fish. They swim horizontally and have both eyes on the top of their heads. Elounder and halibut are examples of flat fish. Generally, flat fish swim along the bottom of the ocean. They have dark skin on the upper side of their bodies to hide from predators.
Asymmetrical. (pampano, tampal)
Flat fish
These are fish that have a backbone on the upper edge of their bodies. They have an eye on each side of their heads, and they swim vertically, Trout, bass, and cod are common types of round fish.
Symmetrical like codfish and bassfish.
Round fish
These are fish that have cartilage instead of bones. Sharks and stingrays are boneless fish. Many boneless fish also have smooth skin instead of scales.
Boneless fish
these have a fat content between 10-25% that is rich in polyunsaturated fatty acids. (dietary fats) They have dark flesh that has a high nutritional value, Has omega 3 minerals (for brain, heart, joints) like anchovies.
Oily fish
How much fat do oily fish have and where is it found?
15% — in their flesh
are long silvery-blue fish found in northern Atlantic and Pacific oceans. They are strongly flavored, fatty-fish.
Herring (tamban)
are young, small herring which have a fatty, oily flesh with a scaly texture.
Sardines
are saltwater fish that are mostly native to the waters of Alaska, the Pacific Northwest, and California.
Salmons
These are fish that have a shell and indigestible skin.
Most - are cooked when sold except oysters and scallops which do not require too much effort to cook. There are two types of -: crustaceans and mollusks.
Shellfish
As the name suggests, these have crusts on top or a shell, which act as a shield. Shellfish have a pigment called 1.__, which on contact with heat turns into a coral red color. which is much desirable for shellfish. Unlike fish, shellfish do not have any cuts associated with them.
Crustaceans
- Astaxanthin
It is a type of shellfish that is typically prepared by boiling or steaming, It can be eaten as a main course, enjoyed as a sandwich filler, or added to rich dishes like pasta, mashed potatoes, and egg
Lobster
These are small shellfish with a long tail and many legs. which can be eaten.
These are the most popular of all crustaceans.
They are blue and black in color and have the best flavor and hence are expensive,
Prawns
A crustacean with a broad carapace, stalked eyes, and five pairs of legs, the first pair of which are modified as pincers.
Crabs are abundant on many shores, especially in the tropics. where some have become adapted to life on land.
Crabs
These are freshwater crustaceans that looks like miniature lobsters. They generally range from 3 to 7 inches in length.
- are sometimes called 1.__ and 2.__ in the southern United States, Their tail meat is lean, sweet, and tender.
Whole crayfish and peeled tail meat are sold both live and frozen.
They are available year-round.
Crayfish
- Crawfish
- Crawdad
These are shellfish that have a hard inedible shell.
Mollusks
These are mollusks with one shell; examples are periwinkle and whelks.
Uni-valve Mollusks
are those with two shells hinged at one end like mussels, oysters and scallops
Bi-valve Mollusks
This type of shellfish has no outer shell, but just a single internal one called a pen (ink) Examples include octopus, squid and cuttlefish.
Cephalopods
How is the fish’s body shaped?
Generally fish are “torpedo shaped” with rounded nose, a thicker middle and a tapered tail. Fish with round bodies are good swimmers; fish with shorter bodies can turn quickly.
Strimline and elongated (mas mahaba and patusok)
How does a fish’s head usually look like?
The fish has its mouth, nostrils and gill cover. The gills (found under the gill covers) allow the fish to breath. As water moves over the surface of the gills, oxygen is absorbed - like lungs in land creatures.
It is the protective covering of fish that prevents injury or disease and also indicates age. It protects the fish from its environment, They overlap like shingles on a roof so that the skin of the fish is not exposed. Most fish get extra protection from a layer of slime that covers their scales. This slime helps them move through the water better, and keeps pests off of the fish skin.
Scales
It helps the fish detect vibration, sensors, and helps the fish to find food and to navigate to avoid predators.
Detect predator and locate prey.
Lateral Line
It helps the fish swim. The large muscles of the body actually do most of the work, but the fins help with balance and turning. In some fish the fins are large and spiny and help protect the fish from its predators who do not want a mouthful of sharp spears.
Fins
Lends stability in swimming. Maintains balance and prevents rolling.
Dorsal Fin
Allows fish to dive and to stay in one spot. Controls speed and assist steering.
Pectoral Fin
This is also called the leg fin. It helps the fish to move up, down and turn. Helps in maneuvering.
Pelvic Fin
Helps the fish to propel. And keep a forward motion.
Tail fin
Serves to provide stability in swimming.
Ventral Fin
In most fish, the Caudal or tail fin is the main propelling fin.
Caudal fin
It lends stability in swimming. Maintains upright position.
Anal fin
It supply the fish with oxygen that they need from water.
- are one of the most important parts of a fish. Main respiratory organ of a fish
Gills
Strain the aquatic micro structure for use by the fish.
Protects the respiratory system.
Gill Raker
Bottom feeders, they only taste and feel. sensory organ, tracks food
Barbels
It is used to detect odors in water. Helps the fish breathe
Barbels
A Market form where it refers to the entire fish as it comes out of the water.
Because the internal organs are not removed, this form has the shortest shelf life.
Whole
A market form where the Fish that have had their gills and entrails removed are called drawn fish. This form has the longest shelf life. Whole fish are often purchased drawn. (internal organ lang tinanggal)
Drawn
A market form where Drawn fish that have had their fins, scales, and sometimes their head removed are called - fish. (ini-slice para i-prepare for cooking)
Dressed
A market form where the sides of fish are called -. These are the most common cut offered in restaurants. - can be cut with or without bones and skin. Round fish produce two fillets, one from each side. Flat fish produce four fillets. Two large - are cut from the top and two are cut from the bottom of the fish. (pisngi or pinaka-flesh)
Fillets
A market form of fish where it resembles an open book. The fish is dressed, then cut so the two sides lie open, yet are attached by skin. (nakadugtong pa yung belly sa tinik like daing)
Butterflied
A market firm where the cross-section cuts of dressed fish are called -.
The backbone and skin may still be attached. When the cuts are from a large fish, such as swordfish, they are boneless. (bangus -)
Steaks
A market form where leftover pieces from large fish are called -. They are often used in stir-fries, stews, or kebabs. (Sushi, sashimi, kebab)
Cubes
A market form where Small, leftover pieces of fish that are pressed together form fish sticks. They are breaded or battered and sold frozen. cut lengthwise (ex. salmon belly)
Sticks
A market form where Mudfish (dalag), catfish (hito) are usually sold alive.
Live fish
This type of cut is achieved by removing the head and inside of the fish, including the rib bones. Essentially all that will be left are the fillets attached to the skin. When opened and placed flat, the two fillets will still be attached in the center and will take the shape of a butterfly with its wings spread.
Butterfly fillets
A type of cut where the name implies, these are cut from the head of larger mature fish and are the small pockets of flesh found just below each eye. Hailed by many as one of the tastiest parts of a fish, they are roundish.
Cheeks
A type of cut where single-serving cross-section portion sliced straight through the backbone of a whole, dressed, round fish. In general, they are slightly thinner than a steak, usually around 12mm/2-inch thick, and most often cut from the section between the head and mid-body.
Cutlets
A type of cut where single-serving portion taken from a cross section straight through the backbone of a whole, dressed, round fish, In general, they are slightly thinner than a steak, usually around 12mm/½-inch thick, and most often cut from the section between the head and mid-body. Also known as cutlets.
Darnes
A type of cut where the whole fish of any size which have been scaled, gutted and had the gills and fins removed. Sometimes the head is removed and most often the tail is left intact.
Dressed
A type of cut where the meat cut from the side of the fish. It’s a versatile cu and is used in most common recipes meaning it’s easy to track down at the grocery store. This cut can be seasoned, marinated, baked, fried, and sautéed.
Fillets
These are small strips cut from a fillet lengthways. These are usually prepared by coating and frying. Typically produced from white fish. - are best known for being coated with breadcrumbs before being deep fried.
Goujons
are cut from large fish. Typically, large loins will be cut into boneless supremes. Smaller - from fish such as Hake may be single-portion size.
Loins
Small to medium sized whole fish which have been scaled, gutted and had the fins, head and tail removed so as to fit into a frying pan. Usually single-serving whole fish.
Pan-Dressed
Boneless portions taken from the fillets of larger flat fish which can serve 1-2 people depending on how large the fish is.
The fillets are cut in half or into thick portions width ways and normally the skin is left on. Sometimes referred to as Supremes or just fillets, both of which are incorrect and can lead to confusion.
Paves
thick, usually boneless piece of fish cut from larger fish such as tuna or swordfish. A portions cut through the bone of a whole dressed round or flat fish similar to a cutlet but slightly thicker and often cut from between the mid-body and tail.
Steaks
These are cuts from large fillets or loins of fish yielding a thick boneless portion.
Supremes
These are generally larger all-in-one pieces, consisting of the part of the fish nearest to the tail fin in a solid piece which always include the bone. They can be likened to meat “joints” in that they can be large enough to serve several people and are excellent roasted in one piece.
Tail
portions which are cut through the bone of a whole flat fish usually into single portion sizes. Also called steaks.
Tronçons
