Chapter 14: Understanding Fish And Shellfish Flashcards
1
Q
Two divisions of fish products
A
Fin fish
Shellfish
2
Q
Fish with fins and internal skeletons
A
Fin fish
3
Q
Fish with external shells but no internal bone structure
A
Shellfish
4
Q
Edible flesh of fish consists of
A
Water
Proteins
Fats
Small amount of minerals, vitamins, and other substances
5
Q
Those that are low in fat
A
Lean fish
6
Q
Those that are high in fat
A
Fat fish
7
Q
Completely intact, as caught
A
Whole or round
8
Q
Viscera removed
A
Drawn
9
Q
Viscera, scales, head, tails, and fins removed
A
Dressed
10
Q
Cross-section slices, each containing a section of backbone
A
Steaks
11
Q
Boneless sides of fish, with skin on or off
A
Fillets
12
Q
Cross-section slices of fillets
A
Sticks or tranches
13
Q
Both sides of a fish still joined
A
Butterflied fillets
14
Q
Soft sea animals
A
Mollusks
15
Q
Animals with segmented shells and jointed legs
A
Crustaceans
