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TLE 2nd Grading > Preparing and Cooking Seafood > Flashcards

Preparing and Cooking Seafood Flashcards

1
Q

This refers to aquatic animals used as food. They include the marine animals from the sea and those found in other bodies of water.

A

Seafood

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2
Q

What are the types of seafood?

A
  • Vertebrates of fishes
  • Shellfish
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3
Q

These are generally classified as round fish, flat fish, and pelagic fish or ocean fish.

A

Vertebrates of fishes

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4
Q

What are the classifications of vertebrates of fishes?

A
  • Round fish
  • Flat fish
  • Pelagic fish or ocean fish
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5
Q

It lives near the seabed. Examples are cod, haddock, and whiting.

A

Round fish

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6
Q

What are examples of round fish?

A
  • cod
  • haddock
  • whiting
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7
Q

It includes sole and plaice.

A

Flat fish

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8
Q

They are caught on an open sea and include “fat fish” role mackerel.

A

Pelagic fish or ocean fish

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9
Q

These have oil all over their bodies as compared to lean fish in which oil is concentrated in the liver.

A

Fat fish

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10
Q

This type of seafood contains hard shells outside of their soft tissues. They are classified as crustaceans, mollusks, and invertebrates.

A

Shellfish

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11
Q

What are the classifications of shellfish?

A
  • Crustaceans
  • Mollusks
  • Invertebrates
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12
Q

These include crabs, lobster, and varieties of shrimps. They have protected coverings called chitinous armor. This covering is segmented giving them the power to move and walk.

A

Crustaceans

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13
Q

What do you call the protected coverings crustaceans have that is segmented, giving them the power to move and walk?

A

chitinous armor

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14
Q

These have bodies that are soft and unsegment. Their bodies are protected by incalcified shells. Some have two shells, others have one. Those with two shells are called bivalves like tahong (mussels), talaba (oysters), clams, and abalone. One-shell mollusks are called univalve. Examples are all kinds of edible snails (suso).

A

Mollusks

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15
Q

What are the shells that protect the bodies of mollusks?

A

incalcified shells

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16
Q

What are mollusks with two shells called?

A

bivalves

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17
Q

Examples of mollusks that are bivalves.

A
  • tahong (mussel)
  • talaba (oysters)
  • clams
  • abalone
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18
Q

What are mollusks with one shell called? Examples of these are all kinds of edible snails (suso).

A

univalve

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19
Q

These are aquatic animals without backbone.

A

Invertebrates

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20
Q

What are examples of invertebrates?

A
  • octopus
  • squid

and related species

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21
Q

Like meat, it is an excellent source of protein. It also contains fat which is a concentrated source of energy.

A

Fish

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22
Q

Fish from the salt water are good sources of _ and _, although low in iron and calcium.

A

iodine and phosphorous

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23
Q

It contains appreciable amount of calcium.

A

Canned fish

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24
Q

The percentage of fish’s edible portion which generally consist of flesh and skin.

A

63% to 65%

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25
Q

The percentage of fish’s inedible portion that goes to waste, which includes the skeleton, tail, entrails, fins, and the head, although some parts of the head and entrails are eaten by some people.

A

35% to 38%

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26
Q

What are the inedible parts of a fish?

A
  • skeleton
  • tail
  • entrails
  • fins
  • head
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27
Q

The flesh of the fish consists of?

A
  • Muscular tissues
  • Connective tissues
  • Fat
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28
Q

These are bundles of white muscle fibers.

A

Muscular tissues

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29
Q

These are found in between muscle fibers and are called myocommata. They contain the protein collagen which swells and shrinks and become soluble upon heating in the presence of moisture.

A

Connective tissues

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30
Q

Connective tissues are called?

A

myocommata

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31
Q

Most fish have their _ stored and reserve for energy. Fat content vary with the season, the feeds given to them, the size, and the age of fish.

A

fat

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32
Q

Fish classified to their fat content includes?

A
  • fat fish
  • medium fat fish
  • lean fish
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33
Q

It contains fat ranging from 5% to 20%.

A

fat fish

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34
Q

It contains fat ranging from 2% to 5%.

A

medium fat fish

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35
Q

It has less than 2% fat.

A

lean fish

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36
Q

Fish deteriorates faster than meat because of _ in the intestinal organs which eat the neighboring flesh of the fish after rigor mortis.

A

bacteria and fish enzymes

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37
Q

The typical finfish’s percentage of moisture.

A

84% moisture

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38
Q

The typical finfish’s percentage of protein.

A

15% to 25% protein

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39
Q

The typical finfish’s percentage of fat.

A

from 0.1 to 5.7% and 1 to 3.5% each (Food Composition Table of the Philippines, 1986)

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40
Q

Fish are obtained from two sources of bodies of water. These fish include?

A
  • Marine fish
  • Inland fish
  • Aquaculture
  • Mariculture
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41
Q

These are from fish obtained from salt water, mainly the sea.

A

Marine fish

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42
Q

These are fish caught in lakes, rivers, ponds, and other inland bodies of water.

A

Inland fish

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43
Q

This is the cultivating of some marine fish in man-made fish pens such as that of the fish pens in Laguna Lake.

A

Aquaculture

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44
Q

What is cultured in fish pens?

A

Bangus or milkfish

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45
Q

This is culturing fish in bodies of salt water such as those in coves and shores. Examples of these are tahong (mussel) and talaba (oyster). This type of culturing has not yet been popularly adapted.

A

Mariculture

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46
Q

Good Qualities of Fresh Fish

A
  1. A mild seaweed-like odor
  2. Shiny and tight skin
  3. Bright red gills
  4. Clear and full eyes
  5. Firm body
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47
Q

Market Forms of Fish

A
  1. Live fish
  2. Whole or round
  3. Drawn fish
  4. Dressed fish
  5. Steak
  6. Split fish
  7. Deboned
  8. Fillet
  9. Butterfly fillets
  10. Sticks
  11. Cubes
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48
Q

Good examples of these are dalag (mudfish); and hito (catfish); tilapia; and hipon suahe (shrimp), however, this type of shrimp does not live long.

A

Live fish

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49
Q

What type of shrimp does not live long?

A

hipon suahe

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50
Q

The fish is not alive anymore but the head, tail, fins, and viscerals are still attached.

A

Whole or round

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51
Q

The fish has been eviscerated. Evisceration is making a slit down to the center of the soft belly, and then removing the entrails.

A

Drawn fish

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52
Q

The fish has been eviscerated, and scales, fins, head, and tail have been removed.

A

Dressed fish

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53
Q

This is a cross-section of fish obtained by cutting directly across the dressed fish at right angles to the length of fish.

A

Steak

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54
Q

Steak cut are about _ inch in thickness.

A

one-half to two-thirds inch

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55
Q

This is a whole or round fish with the scales intact, but a cut is made down to the backbone from just behind the head towards the tail, splitting the fish into two wings or flaps. A light weight of the palm is placed on top of the head of the fish to steady the fish before a knife is then turned flat and the cut is made.

A

Split fish

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56
Q

This is a process of removing the big and small bones of fish so that what is left is practically all flesh and skin. This process is gaining popularity especially among children who refuse to eat fish because it is quite cumbersome to remove the bones one by one as one eats it.

A

Deboned

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57
Q

One popular fish which is deboned in market? The process involves the use of a pair of tweezers or clinical forceps to remove all the intramuscular bones especially those near the tail.

A

bangus (milkfish)

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58
Q

The deboned bangus is available?

A

fresh, frozen, smoked, marinated, ready-to-cook

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59
Q

This is the fleshy part of the fish. It is removed from the backbone and ribs of the fish so that it is practically boneless. The skin of the fish may or may not be removed.

A

Fillet

60
Q

These have two fillets that are joined together by the underside of the skin but once separated; each side becomes a single fillet.

A

Butterfly fillets

61
Q

These are small and elongated chunks of the same size and thickness cut from the flesh portion of the fish.

A

Sticks

62
Q

These are small and elongated chunks of the same size and thickness cut from the flesh portion of the fish.

A

Sticks

63
Q

These are sticks that are cut further into small squares.

A

Cubes

64
Q

Market Forms of Shellfish

A
  1. Live
  2. Whole
  3. Shucked
  4. Cooked
  5. Cooked Meat
  6. Shelled
65
Q

This includes crabs, clams, mussels, oysters, and snails. They are usually brought alive; and this is the sole indicator of their freshness.

A

Live

66
Q

They have a rounded apron found in the middle of its underside.

A

Female crabs

67
Q

They have a narrow and more pointed apron.

A

Male crabs

68
Q

It is usually the female crab that contains more _ than the male crab.

A

aligi or crab fat

69
Q

Shrimps of all kinds and sizes are normally bought whole but not alive, although suahe shrimp can stay alive for sometime.

A

Whole

70
Q

These are the big shrimps that sometimes have their heads and thorax removed especially if they are to be transported abroad or in far places across the country. The heads are sold in the market, and are boiled and eaten as it is; or the heads are ground and their juice extracted, and is sauteed with meat in palabok sauce.

A

sugpo (prawns)

71
Q

Oysters, clams, and scallops are sometimes sold in the market with their hard shells removed. Shucked oysters appear translucent if really fresh.

A

Shucked

72
Q

Some shellfish like crabs, shrimps, and lobsters are marketed _ in their shells. Since shellfish do not stay fresh for long, it is better to have them cooked as they are keep fresh longer.

A

Cooked

73
Q

Meat of crabs, shrimps, and lobster are removed from their shells and steamed. It is then packed in vapor-proof plastic packages and sold in the frozen section of supermarkets or in open market.

A

Cooked meat

74
Q

Most shrimps that are unsold are removed from their segmented shells. Today, packaged shrimp meat is available in the frozen section of supermarkets.

A

Shelled

75
Q

The meat is sometimes sprinkled with salt or washed in _ to keep it fresh.

A

brine solution

76
Q

The process of cleaning the fish (Scaling).

A
  • Hold the fish with one hand;
  • Scrape the scales off with a knife almost vertical to the fish, from tail to head.
  • Soak the fish before scaling to facilitate removal of scales.
  • Use scrapers with serrated edges or made from numerous blunt nails driven through block of wood or softdrink bottle caps can be used instead of a knife.
77
Q

The process of cutting the fish.

A
  1. Remove the head (as in the case of large fish) by cutting above the collarbone behind the gills and then slicing straight through the backbone or snapping it off by bending it over the edge of the table.
  2. Cut the pectoral fins together with the head.
  3. Remove the dorsal fin by making vertical cuts down each side toward the backbone and then giving it a sharp pull (forward) toward the head.
  4. Cut the ventral fin in a similar manner (as the dorsal fin).
  5. Remove the pelvic fins by cutting the flesh that attach them to the belly flaps.
  6. Remove tail with a chopping blow using a heavy knife.
78
Q

Preparing Fish and Shellfish

A
  • Cleaning the Fish
  • Cutting
  • Eviscerating
  • Rinsing
  • Slicing the Fish
79
Q

The process of Eviscerating.

A

To eviscerate, make a slit down the center of the soft belly and with the use of your fingers in one hand, reach for the entrails inside, and with one scoop of the hand, pull out the entire entrails.

80
Q

Wash the inside and outside of the fish thoroughly in clean, cool, running water. Allow to drain before cutting.

A

Rinsing

81
Q

The process of Slicing the Fish.

A

Slice the fish according to customer preference. Some customers prefer a drawn fish or a dressed fish; others prefer deboned, steaks, fillets, stick, or split.

82
Q

In preserving fish, the important principle to follow is?

A

to prevent or delay microbial decomposition or self-decomposition

83
Q

You can apply the principle of preventing or delaying microbial decomposition or self-decomposition by using any method of?

A

preservation

84
Q

Methods of Preservation (Preserving Fish)

A
  • Chilling
  • Refrigeration
  • Freezing
  • Salting
  • Drying and Dehydration
  • Smoke Curing
  • Pickling and Spicing
  • Fermentation
84
Q

This includes the use of ice or mechanical refrigeration to 0°C. Those who catch fish from the sea, use ice to chill their newly caught fish.

A

Chilling

85
Q

The temperature used with ice or mechanical refrigeration.

A

0°C

86
Q

Within _ minutes after catching the fish, _ starts to set in.

A

40 minutes; rigor mortis

87
Q

Within 40 minutes after catching the fish, this starts to set in. To delay the onset of this, the fish are chilled in ice even before they reach the market. Ice chills the fish quickly as it works well on the total surface of each fish. There should be sufficient quantity of ice for chilling the fish.

A

rigor mortis

88
Q

A temporary method of preservation, but it is the cheapest and simplest way of preventing deterioration or spoilage.

A

Chilling

89
Q

The more sophisticated way of keeping the fish fresh. Big fishing vessels make use of refrigeration especially in far areas of the ocean which takes time to reach the market or the factories, where canning of fish is done.

A

Refrigeration

90
Q

Refrigeration temperature is from?

A

0°C to 5°C

91
Q

The method ideal for storage for longer periods.

A

Freezing

92
Q

Freezing temperature should be between?

A

-18°C to 0°F

93
Q

Different types of freezing.

A

Sharp freezing and Quick freezing

94
Q

Refers to freezing in air with natural circulation or with electric fans.

A

Sharp freezing

95
Q

Sharp freezing’s temperature is from?

A

-15°C to -29°C

96
Q

Sharp freezing may take from?

A

3 to 72 hours

97
Q

This is cooking the fish from a temperature of 0°C to -5°C in less than two hours.

A

Quick freezing

98
Q

The fish is kept in the freezer until its temperature reaches _ or lower.

A

-20°C

99
Q

Freezing fish in 2 hours or less is done as follows:

a. direct immersion in a refrigerant as is done when fish is immersed in a?

A

brine solution

100
Q

Freezing fish in 2 hours or less is done as follows:

b. indirect contact with a refrigerant where fish or fish package is placed between two freezer plates in which refrigerant flows at _; or

A

-17.8°C to -45°C

101
Q

Freezing fish in 2 hours or less is done as follows:

c. air blast freezing, where frigid air at _ is blown across the materials being frozen. This is in contrast to slow or sharp freezing.

A

-17.8°C to -45°C

102
Q

Quick freezing has disadvantages over slow freezing, which are as follows:

A

a. There is less destruction of the fish flesh because of the small ice crystals formed around the fish.
b. The fish body solidifies fast, leaving little time for soluble materials to diffuse.
c. Enzymatic action in fish, which causes deterioration, is slowed down.
d. Bacteria do not have time to multiple when the fish is frozen quickly.

103
Q

This preservation method uses salt (sodium chloride) as a preservation method. When the salt is applied on fish, it lowers the water content of the fish to the point where bacteria cannot live and grow when fish is covered with salt; water oozes out of the fish in a matter of time. The water passes out of the fish tissues, as salt penetrates into the tissues until it comes to a point that no more interchange of salt and water takes place.

A

Salting

104
Q

As salting occurs, the liquid in the tissues becomes a concentrated salt solution. This is called?

A

osmosis

105
Q

What is the preservation medium of salting?

A

salt (sodium chloride)

106
Q

He explained the preservative actions of salt.

A

John Frazier (1978)

107
Q

Salt ionizes and yields this which is harmful to the microorganisms.

A

chlorine

108
Q

It reduces the solubility of oxygen in solution and deprives aerobic organisms of this needed oxygen.

A

Salt

109
Q

It denatures oxygen protein of which microbial enzymes are composed, and, thus, interfere with their function.

A

Salt

110
Q

The concentration of salt solution is measured in?

A

degree clinometer

111
Q

It is allowed to float in a brine solution ranging from 0°C TO 35°C. The highest reading is at the weighted end of the clinometer spindle.

A

clinometer solution

112
Q

It is based on the saturation of water with 25% sodium chloride at room temperature.

A

Maximum degree salinometer

113
Q

The point where the saturation of water is 25% sodium chloride at room temperature is referred to as?

A

10° salinity

114
Q

Plain water will read?

A

0° salinity

115
Q

Saturation of fish with salt can be done through these methods.

A

Kench salting or dry salting and Brine salting

116
Q

Split fish are salted, then arranged in layers in a jar or pot allowing the liquid to drain freely from the dish. After draining, resalting, and restocking may be required.

A

Kench salting or dry salting

117
Q

This involves the immersion of cleaned fish on a brine solution. The fish are placed in a container with weight on top to keep fish completely immersed. The brine may be stirred once in a while, then more salt is added to keep salt concentration at about 25%.

A

Brine salting

118
Q

The removal of water from the fish either by sun (as in sun drying) or wind (as in wind drying).

A

Drying

119
Q

The removal of water from the fish through the use of artificially heated air, as in the use of oven or machines called mechanical driers.

A

Dehydration

120
Q

Three factors that affect the rate of drying and dehydration.

A

temperature, humidity, movement of air

121
Q

This makes evaporation of water from the fish surface faster.

A

Cold air

122
Q

This refers to the presence of moisture in the air.

A

Humidity

123
Q

The safe moisture content of fish is?

A

20%

124
Q

Another method of dehydrating fish by removing water vapor from frozen fish under a vacuum.

A

Freeze drying

125
Q

This preservation method involves four interrelated processes, namely: salting, drying, heat treatment, and smoking.

A

Smoke Curing

126
Q

Fish immersed in brine solutoion.

A

Salting

127
Q

Fish is dried either through artificial or natural means.

A

Drying

128
Q

The fish is subjected at 29.40°C to 32.20°C with the smoking process done intermittently. This treatment is called cold smoking.

A

Hot treatment

129
Q

When the fish is subjected to temperature of 49.80°C to 82.90°C, the duration of treatment is short. This is called?

A

hot smoking

130
Q

Fish is subjected to smoke to impart the desired flavor and color of the fish.

A

Smoking

131
Q

A method where fish is treated with vinegar condiment and spices to improve its flavor and lengthen its shelf life.

A

Pickling and Spicing

132
Q

It is acetic acid, which prevents the growth of bacteria.

A

Vinegar

133
Q

Spices commonly used include?

A
  • pepper (ground or whole or partially whole)
  • laurel or bay leaf
  • cinnamon or kanela
  • clover or clavas de comer
  • oregano
  • ginger
  • garlic
  • onion
134
Q

The hydrolization of proteins in the tissues of fish. This process is facilitated by the presence of salt which helps in the microbial and enzymatic action in the fish.

A

Fish fermentation

135
Q

Salt-fish proportion recommended is _ of the weight of fish.

A

2%

136
Q

In fermentation, the fish is allowed to “ripen” which makes the flesh disintegrate. This is then allowed to age for _ or more which is considered the natural fermentation period.

A

8 months

137
Q

The product of the fermentation is? A good one has a strong salty, cheesy taste, and is pasty in consistency. To protect its color, odor, and flavor, it can be stored in glass bottles or jars provided these are kept in a dark, cool room since light can affect its color. You can also use tin cans lined with plastic to protect its flavor. Tin cans alone will become rusty as the salt in this will react to the tin can by oxidizing it.

A

bagoong (fish paste)

138
Q

Another fermented product of fish. It is a clear liquid on top of a fermenting mixture which appear after a few months. This pure _ is scooped out of the mixture and is a popular sauce for many Filipino dishes.

A

patis (fish sauce))

139
Q

This has a yellow amber to brown color. The fermenting mixture that settled on the bottom is the bagoong. It is said that bagoong is the byproduct of patis.

A

pure patis

140
Q

Two general methods of cooking fish and shellfish.

A

Moist-heat method and Dry-heat method

141
Q

Fish and shellfish are cooked in liquid or water with some condiments and spices.

A

Moist-heat method

142
Q

Examples of Moist-heat method

A
  • paksiw
  • pesa
  • sinigang
  • pinangat
  • pochero
  • steamed lapu-lapu
  • sweet and sour fish
  • sweet and sour prawns
  • clam soup
  • tahong na tinola
  • crab in black bean sauces
143
Q

Fish and shellfish are cooked in direct heat without the addition of liquid or water or the exudation of moisture from the fish.

A

Dry-heat Method

144
Q

Common dry-heat method cooking methods include:

A
  • baking
  • broiling or inihaw
  • frying
  • toasting
145
Q

Some common dry-heat method recipes are:

A
  • Baked Tahong
  • Inihaw na Bangus
  • Fried Lapu-Lapu
  • Toasted Dilis or Dulong

TLE 2nd Grading (2 decks)

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