Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Foods > Fish and Shellfish > Flashcards

Fish and Shellfish Flashcards

1
Q

What is the length of the US coastline?

A

95,471 miles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which state has the longest coastline?

A

Alaska, followed by Florida

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

How many known species of edible fish, shellfish, and sea mammals?

A

over 20,000

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Is it difficult to classify fish and shellfish?

A

Yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the classification schemes?

A

Vertebrate or invertebrate
Saltwater or freshwater
Lean or fatty

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Finfish have what?

A

Fins and internal skeltons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Sea mammals

A

Get oxygen from air above water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is an example of sea mammals?

A

dolphins, whale an seal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is an example of finfish?

A

Tuna, cod, and salmon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Finfish

A

get oxygen from water through gills

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Examples of shellfish

A

crustaceans and mollusks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Shellfish have _____ skeletons or shells

A

external

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Bivalve

A

contained within 2 hard shells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Univalve

A

Single hard shell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Cephalopod

A

Rubbery soft inner shell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are examples of crustaceans?

A

Shrimp and crab

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Mollusks fall into what 3 categories

A

Bivalve, Univalave, Cephalopod

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

The majority of fish in the U.S. are taken from freshwater. True or False.

A

False. A majority is taken from saltwater

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Saltwater fish often have a more distinct flavor. True or False.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are examples of fish that can live in both environments?

A

Salmon and eels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are examples of freshwater fish?

A

Tilapia, pike, and trout

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are examples of saltwater fish?

A

Herring, cod, and tuna

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Can fish be identified by fat content?

A

Yes. There are lean and fatty

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is a major issue in the seafood industry?

A

Misrepresentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is IUU?

A

Illegal, unreported, and unregulated fishing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is prohibited by the US FDA?

A

intentional food mislabeling/misbranding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Edible fish must be labeled with what?

A

A recognized market name provided by the FDA seafood list

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is SIMP?

A

The seafood import monitoring program

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Why was the seafood import monitoring program established?

A

To address illegal, unreported, and unregulated harvesting and fraudulent marketing of 15 imported fish and fishery products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is a method used for molecular identification?

A

DNA Barcoding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Is DNA Barcoding FDA-approved?

A

Yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What variation is used for the species identification?

A

Sequence variation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Fish are usually tender. True or False.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Tenderness is due to what three structural factors?

A

Low collagen, less of the amino acid hydroxyproline, muscle structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Low collagen content relative to what?

A

Meat & Poultry

36
Q

What are myotomes?

A

Layers of short fibers

37
Q

Mytomes are separated by what?

A

mycommata

38
Q

Pigment depends on what?

A

It depends on how much myoglobin is present

39
Q

Darker red flesh corresponds with

A

wild-raised fish

40
Q

Whiter fish corresponds with

A

farm-raised fish

41
Q

Dark red flesh has a higher concentration of

A

slow-twitch muscle fibers

42
Q

Whiter fish has a higher concentration of

A

fast-twitch muscle fibers

43
Q

Slow-twitch muscle fibers are needed for

A

endurance and long-distance

44
Q

Fast-twitch muscle fibers are needed for

A

quick bursts of speed

45
Q

What is astaxanthin?

A

A pigment imparting characteristic orange pick color

46
Q

Depending on their diet some fish can contain

A

astaxanthin

47
Q

Fish and Shellfish are a good source of protein. True or false.

A

True

48
Q

What are significant sources of fat-soluble vitamins?

A

Fish fat and liver oil

49
Q

What has a high content of polyunsaturated fatty acids (PUFA) including omega-3 fatty acids?

A

Fish and Shellfish

50
Q

Does fish undergo rigor mortis?

A

Yes

51
Q

Fish has a shorter shelf life than meat. True or False.

A

True

52
Q

Histidine is a predominant free amino acid in _____.

A

fish

53
Q

Fish ______ rapidly even at temps slightly above freezing.

A

decay

54
Q

Why does fish stink?

A

Because of the bacteria.

55
Q

How is histamine formed in fish?

A

Bacteria

56
Q

Who is responsible for the inspection of finfish?

A

The National Marine Fisheries Service of the U.S. Dept. of Commerce

57
Q

Inspection and grading are voluntary. True or false.

A

True

58
Q

Inspection of fish is based on what?

A

Wholesomeness and sanitary conditions

59
Q

The grading of fish is based on what?

A

Appearance, texture, uniformity, flavor, odor, and absence of defects

60
Q

Only shellfish from the ICSLL can be sold commercially. True or False.

A

True

61
Q

What does ICSSL mean?

A

Interstate-certified shellfish shippers list

62
Q

Shellfish from this list come from where?

A

Certified waters

63
Q

Whole fish

A

body entirely intact

64
Q

Drawn fish

A

inner organs removed

65
Q

Dressed fish

A

entrails, head, tail, fins, and scales removed

66
Q

Steaks

A

cut by slicing top to bottom

67
Q

Fillets

A

Cut by slicing lengthwise from front to back

68
Q

Fish sticks

A

uniform portions from fillets or minced fish that has been shaped and breaded

69
Q

What are two processed fish products?

A

Canned and cured fish

70
Q

What is surimi?

A

Made from whitefish that is skimmed, deboned, minced, and shaped into pieces to resemble crab, shrimp or scallops

71
Q

Shellfish can be purchased alive or______.

A

Processed

72
Q

Why is it kept alive until the last minute?

A

It is highly perishable

73
Q

Amandine

A

With almonds

74
Q

Florentine

A

With spinach

75
Q

A la belle

A

With mushrooms

76
Q

What is a clambake?

A

underground steaming

77
Q

The fishy smell comes from where?

A

Trimethylamine

78
Q

What contributes to the deterioration of trimethylamine?

A

Bacteria and enzymes

79
Q

Acids can convert liquid trimethylamine into a

A

odorless solid

80
Q

Sushimi

A

Raw fish consumed alone

81
Q

What is ceviche?

A

Raw fish prepared with acidic marinade

82
Q

Meat tissue is tenderized w/out

A

heat

83
Q

Fresh finfish should be eaten within

A

1-2 days

84
Q

Lean fish can be kept longer than fatty fish. True or false.

A

True

85
Q

What is a major problem in the preservation of fish?

A

Fat

Foods (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions