G10 Seafood 1 Flashcards

1
Q

fish with fins and internal skeletons

A

fin fish

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2
Q

2 types of fin fish

A

saltwater fish and freshwater fish

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3
Q

2 classifications that both freshwater and saltwater fish have

A

lean, heavy(fatty)

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4
Q

2 classification that both salt and freshwater fish have

A

lean and fatty

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5
Q

flounder

sole

A

flatfish

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6
Q

black sea bars
bluefish
cod
grouper

A

round fish

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7
Q
flounder
sole
black sea bars
bluefish
cod
grouper
A

saltwater fish

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8
Q

fish with external shells but no internal bone structure. They have hard outer shells

A

shellfish

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9
Q

2 classifications of shellfish

A

mollusks

crustaceans

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10
Q

are soft sea animals

A

mollusks

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11
Q

3 types of mollusks

A

bivalves
univalves
cephalopods

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12
Q

they have a pair of hinged shells(clams, oysters)

A

bivalves

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13
Q

they have a single shell(abalone)

A

univalves

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14
Q

octopus, squid

A

cephalopod

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15
Q

are animals with segmented shells and jointed legs(shrimps, crabs,lobster)

A

crustaceans

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16
Q

parts of a fish

A
scales
eyes
nostrils
mouth
gil
lateral line

pectoral fin
pelvic fin
caudal fin
dorsal fins

17
Q

fish consists of

A

water, protein, fats and small amount of minerals and vitamins

18
Q

It means:

  1. Fish cooks very quickly, even at low heat.
  2. Fish is naturally tender. High heat will result to toughening of protein.
  3. Moist-heat methods are used not to create tenderness but to preserve moistness and provide variety.
  4. Cooked fish must be handled very carefully.
A

Fish has very little connective tissue.

19
Q

(salmon, tuna, trout, mackerel)

A

Fat fish

20
Q

(sole, cod, red snapper, bass)

A

Lean fish

21
Q

7 market forms of fish

A
Whole/round
Drawn
Dressed
Steaks
Fillets
Butterfly fillets
Sticks or tranches
22
Q

completely intact as caught

A

whole/round

23
Q

completely intact, as caught

A

whole/round

24
Q

viscera removed

A

drawn

25
Q

cross-section slices of fillets

A

sticks or tranches

26
Q

viscera, scales, head, tail and fins removed

A

dressed

27
Q

cross-section slices, each containing a section of backbone

A

steaks

28
Q

boneless side of fish, with or without skin

A

fillets

29
Q

both sides of a fish still joined, but with bones removed

A

butterflied fillets

30
Q

live lobster must be _ when cooked

A

alive

31
Q

Characteristics Mollusks -

A
  • Oysters have rough, irregular shells
  • Flesh of oyster is extremely soft, delicate and contains high percentage of water
  • Hard-shell clams can be eaten raw
  • Soft-shell clams are called steamers, the usual way to cook is to steam
  • The shells of mussels are not as heavy as clamshells, yellow to orange in color and firm but tender when cooked
  • Scallops are creamy white in color and have a sweet flavor
  • Squid is somewhat chewy and are cut up or either fried quickly
32
Q

Characteristics of Crustaceans

A
  • The lobster shell is dark green or bluish green but turns red when cooked
  • Live lobster must be alive when cooked
33
Q

lobster shell is _ or _ but turns _ when cooked

A

dark green
bluish green
red

34
Q

market forms of mollusks

A

live in the shell
shucked - fresh or frozen
canned

35
Q

market forms of crustaceans

A

live,

cooked meat, fresh or frozen

36
Q

How to identify the freshness of a fish?

A
  • Fresh and mild odor
  • Eyes are clear, shiny and bulging
  • Red or pink gills
  • Texture of flesh is firm or elastic
  • Shiny scales and tightly cling on skin
37
Q

freshness of shellfish

A
  • Oysters, clams, mussels, in the shell must be alive. Tightly closed shells when jostled
  • Live or shucked oysters must have a very mild, sweet smell
  • Discard any mussels that are very light in weight or seem to be hollow
  • Strong fishy odor or a brownish color is a sign of age and spoilage
  • Live lobster must be alive when cooked. The meat will be firm and the tail springs back when straightened
  • Frozen shrimp should be solidly frozen when received
  • Glazed shrimp should be shiny with no freezer burn
  • All shrimps should smell fresh and sweet. A strong fishy or iodine smell indicates age or spoilage
  • Live crabs should be kept alive until cooked
  • Frozen crabmeat should be treated like any other frozen fish