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culinary theory > Ch 13 > Flashcards

Ch 13 Flashcards

1
Q

What 2 things distinguish shellfish from fin fish

A

Hard external shell, internal cartilage

Lack of backbone, internal bone structure

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2
Q

3 main categories of mollusks?

A

Univalve - one shell
Bivalve - 2 shells that are hinged
Cephalopods - no outer shell, means head & foot

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3
Q

6 types of crustaceans?

A 
Lobsters
Shrimp
Prawns
Crayfish
Crawfish
Crabs

Hard outer shell jointed appendages

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4
Q

3 examples of echinoderms?

A

Starfish
Sea urchin
Sea cucumbers

Odd shaped bodies

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5
Q

Univalve (Gastropoda) is?

A

One shell w/ muscle meat in the underside

Means stomach foot

Know as marine snails

Easy to overcook / can be eaten raw

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6
Q

Examples of univalve?

A

Conch
Periwinkles
Land snail

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7
Q

5 Examples of bivalve?

A 
Oysters
Mussels
Scallops
Clams 
Cockles
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8
Q

Most common mussels are small?

A

Black or dark blue

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9
Q

What could is the flesh of mussels

A

Yellow orange & firm tender when cooked

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10
Q

Green lip mussels are from? Larger grey shell green edge

A

No & Southeast Asia

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11
Q

Most mussels are sold?

A

Alive in the shell

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12
Q

Fibrous nest of threads protruding from between the shells of mussels used to attach to stones rocks is called?

A

Beard

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13
Q

Mussels must be?

A

Scrubbed in cold water

Barnacles removed & de bearded

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14
Q

If mussels are alive and you tap it what will happen?

A

Close shells

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15
Q

Most popular clams are

A

All the same species

Only named differently due to size

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16
Q

Hard shell species quahogs clam consist of?

A

Little neck (7-10 clams per pound) smallest
Cherrystone (6-8)
Top neck (approx 4)
Quahogs/chowder (2-3) largest

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17
Q

Prized clam varieties are

A

Razor clams

Long neck clams

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18
Q

Clean clams?

A

Must scrub outside shells very well remove sand

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19
Q

6 types of clams

A 
Littleneck clams
Longneck clams
Top neck clams
Cherrystone clams
Razor clams
Quahog/chowder clams
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20
Q

Scallops are always sold

A

Already shucked

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21
Q

What is the part of scallops commonly eaten?

A

Adductor muscle/ responsible for closing the shell

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22
Q

2 main types of scallops are?

A

Bay scallops - small w/ delicate flavour & texture

Sea scallops - larger & not as delicate as bay but still tender

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23
Q

Fresh scallops can be sold in 2 ways?

A

Dry packed

Wet packed

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24
Q

Scallop size ranges

A

U-10
10-20’s
29-30’s
Etc

25
Q

Cephalopoda are classified as?

A

Mollusk even though no external shell

26
Q

3 types of cephalopod?

A

Squid - 10 tentacles, 2 long removed
Skinned, eviscerated then head, beak, ink sack, plastic like quill removed

Octopus - 8 feet, tough / moist cooking

Cuttlefish - shorter wider than squid

27
Q

Decapods means

A

Ten footed crustaceans

28
Q

Decapod crustaceans have

A

2 sets of 4 walking legs plus 2 front legs w/ pinching claws

29
Q

The most important crustaceans used in culinary are?

A 
Lobster - homard
Shrimp - crevettes
Crab - crabe
Prawn (Dublin bay) - langoustine aka scampi in Italy)
Crawfish - langoust 
Crayfish - ecrevisse
30
Q

Most prized shellfish?

A

Lobster

31
Q

3 cooking methods for lobster

A

Broiled
Baked
Simmered
Don’t over cook

32
Q

When lobster is caught colour is?

A

Bluefish Green to black

When cooked red

33
Q

What parts of lobster are eaten?

A

Tails
Claws
Legs

Coral (roe/eggs)

34
Q

Tomalley of a lobster is?

A

Liver (light green)

35
Q

Colouring if coral?

A

Dark green raw

Red cooked

36
Q

What 2 things should you always discard what in lobster?

A

Gills

Hard stomach sack

37
Q

Lobsters are classified by what?

A

Weight

38
Q

4 classifications of lobster

A

Chickens 1lb
Quarters 1 1/4 lbs
Halves/selects 1 1/2 - 2 1/4 lbs
Jumbo 2 1/2+ lbs

39
Q

What are sleepers

A

Lobsters that are dying but still alive & can be identified by sluggish movement & inability to hold up their claws

40
Q

Harmful bacteria naturally found in the flesh of shellfish & lobster will multiply n produce toxins in the meat if what?

A

If lobster is dead when cooked will be must & fall apart

If it was alive the meat will be firm and springy

41
Q

What is rock lobster?

A

Spiny lobster or langoustes

No claws

42
Q

Langoustine is? And also known as

A

Smaller relative of the rock lobster aka Rick shrimp

Norwegian lobster

Very delicate flesh

Popular Europe

Not as available in Canada

43
Q

Shrimp is sold by?

A

Count per pound

High the count = smaller shrimp
21/25 count refers to between 21&25 shrimp per pound

44
Q

Green shrimp are

A

Raw shrimp in shell

45
Q

P/d means

A

Peeled & deveined

46
Q

Pdc means

A

Peeled deveined & cooked

47
Q

Crayfish or crawfish are?

A

Small freshwater relative of lobster

48
Q

Crawfish commonly used where

A

New Orleans

Cajun/creole

49
Q

Crayfish must remove what?

A

Vein

50
Q

What is found in the lakes of Ontario

A

Crayfish

51
Q

5 types of crab available in Canada

A

King crab
Considered best, very large, sold frozen

Snow crabs (spider crab)

Dungeness crab
West coast

Stone crab

Blue crabs
Most popular in U.S.

52
Q

What is molting?

A

The process where the crustacean grows a new shell underneath the current shell

Happens multiply times in order to grow

New shell is fully formed inside, outer shell splits discards old shell

53
Q

When purchasing fresh shellfish important to make sure they are?

A

Alive

54
Q

Most important echinoderms is

A

Sea urchin only roe eaten

55
Q

Sea cucumber are marine animals found

A

Sea floor worldwide

East & south East Asian cuisine

Consider delicacy

Parboiled salted often smoked

56
Q

Sea urchin aka

A

Uni

57
Q

3 categories of shellfish are?

A

Mollusk
Crustaceans
Echinoderms

58
Q

What has a hard outer shell, jointed appendages?

A

Crustaceans

59
Q

Usually have radial symmetry or odd shape bodies

A

Echinoderms

culinary theory (12 decks)

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