FINAL - LESSON 1

Question 1

includes fish (like tuna or cod) and shellfish (like lobster or clams).

Answer 1

SEAFOOD

Question 2

have a lean, white flesh and a mild, delicate flavor. They are all very flat, oval in shape and both eyes on one side of the head.

Answer 2

FLAT FISH

Question 3

Example: Flounder, Dover sole, Turbot and Halibut

Answer 3

FLAT FISH

Question 4

are cylindrical-round in the center of their body. This then tapers to a tail.

Answer 4

ROUND FISH

Question 5

Example: Black seabass, cod, grouper, mackerel, dory, red mullet, pompano, red snapper, tuna, swordfish

Answer 5

ROUND FISH

Question 6

are fish that spend the entire or parts of their lives in rivers and lakes.

Answer 6

FRESH WATER FISH

Question 7

Examples: Trout, catfish, perch, pike, tilapia, whitefish, eel.

Answer 7

FRESH WATER FISH

Question 8

any fish that is handled or treated in a manner that will keep it alive, such as keeping it in water, or that is revived later by placement back into water.

Answer 8

LIVE

Question 9

completely intact, as caught, which haven’t had anything done to them whatsoever.

Answer 9

WHOLE OR ROUND

Question 10

whole fish of any size which have been scaled, gutted & had the gills and fins removed.

Answer 10

DRESSED

Question 11

can be boneless or bone-in and consist of the complete sides of fish from just below the gills to tail, being cut away from the backbone and removed in one piece.

Answer 11

FILLETS

Question 12

Round fish that are de-headed then filleted by cutting through the belly, gutting the fish (removing the intestines), opening it flat then removing the backbone and smaller bone, leaving the two fillets on each side.

Answer 12

BUTTERFLY FILLETS

Question 13

Cut from the head of larger mature fish and are small pockets of flesh found just below each eye.

Answer 13

CHEEKS

Question 14

single-serving cross-section portion-sliced straight through the backbone of a whole dressed round fish. Most often cut from the section between the head and mid-body; ½ inch thick.

Answer 14

DARNES/CUTLETS

Question 15

Narrow strips up to 4 inches long x ½ inch wide x ½ inch thick. They are best known for being coated w/ breadcrumbs before being fried.

Answer 15

GOUJONS/STICKS

Question 16

Prime part of a fillet taken from large round fish or from the backbone of tuna.

Answer 16

LOINS

Question 17

Small to medium sized whole fish which have been scaled, gutted and had the fins, heads and tail removed so as to fit into a frying pan.

Answer 17

PAN DRESSED

Question 18

boneless portions are taken from the fillets of larger flat fish. The fillets are cut in half and normally the skin is left on.

Answer 18

PAVES

Question 19

thick, usually boneless piece of fish cut from larger fish such as tuna or portions cut through the bone similar to cutlet but slightly thicker. Cut from between the mid body and tail.

Answer 19

STEAKS/SUPREMES

Question 20

consists of the part of the fish nearest to the tail fin in a solid piece which include the bone.

Answer 20

TAIL

Question 21

are from larger specimens; suitable fish are rays and Skate.

Answer 21

WING

Question 22

when the fish is cooked, the flesh breaks apart. fish is very delicate and is easily overcooked.

Answer 22

DONENESS AND FLAKING

Question 23

because it has almost no fat, it easily becomes dry, especially if overcooked. Often served with sauces to enhance moistness.

Answer 23

LEAN FISH

Question 24

enables fish to tolerate more heat without becoming dry.

Answer 24

FAT FISH

Question 25

reduces moisture content; also known as dehydrating.

Answer 25

DRYING

Question 26

exposing to smoke.

Answer 26

SMOKING/SMOKE CURING

Question 27

sealed in a metal or glass container that is then subjected to high temperature.

Answer 27

CANNING

Question 28

Are distinguished from fin fish by their hard outer shells and their lack of backbones or internal skeletons.

Answer 28

SHELLFISH

Question 29

are soft sea animals.

Answer 29

MOLLUSKS

Question 30

which have pair of hinged shells.

Answer 30

BIVALVES

Question 31

• Clams
• Mussels
• Oysters
• Scallops

Answer 31

BIVALVES

Question 32

which have a single shell.

Answer 32

UNIVALVES

Question 33

• Abalone
• Conch
• Snail

Answer 33

UNIVALVES

Question 34

head-foot referring to the fact that these animals have tentacles or legs attached to the head, surrounding the mouth.

Answer 34

CEPHALOPODS

Question 35

• Squids
• Octopus
• Cuttlefish

Answer 35

CEPHALOPODS

Question 36

are animals with segmented shells and jointed legs.

Answer 36

CRUSTACEANS

Question 37

• Lobster
• Crabs
• Shrimps

Answer 37

CRUSTACEANS

Question 38

Frog, Surimi, & Turtle

Answer 38

MISCELLANEOUS SEAFOODS

Question 39

percent of water in the composition and structure of fish.

Answer 39

63-20%

Question 40

percent of protein in the composition and structure of fish.

Answer 40

10-23%

Question 41

percent of minerals in the composition and structure of fish.

Answer 41

1%