LEARNING OUTCOME 2 FISH

Question 1

CHECKING FRESHNESS OF FISH (5)

Answer 1

Fresh and mild odor
eyes are clear, shining and bulging
red or pink gills
texture of flesh is firm or elastic
shiny scales and tightly cling on skin

Question 2

How to handle shellfish (4) (for mussels, oysters and clams)

Answer 2

oysters, clams and mussels MUST be ALIVE
LIVE OYSTERS HAVE A VERY MILD, SWEET SMELL
DISCARD any mussels that are VERY LIGHT IN WEIGHT or seem hollow
Strong fishy ODOR or BROWNISH COLOR is a sign of SPOILAGE

Question 3

How to handle shellfish (4) (lobsters and shrimps)

Answer 3

live lobster must be ALIVE when cooked
Frozen shrimp should be SOLIDLY FROZEN when received
Glazed shrim should be SHINY AND NO FREEZER BURN
All shrimps should smell FRESH AND SWEET. If smell fishy, it nono good

Question 4

HANDLING AND STORAGE OF FRESH FISH. (shrimps)

Answer 4

KEPT AT 0 degrees farenheit
THAW in refrigerator
PEELED SHRIMP SHOULD BE WRAPPED BEFORE PLACING ON ICE
Shrimp served hot must be PEELED AND DEVEINED before cooking