Q3W1 - Shellfish and Soups

Question 1

It is an aquatic shelled mollusk or a crustacean, especially one that is edible.

Answer 1

Shellfish

Question 2

Shellfish are low in ___.

Answer 2

Fat

Question 3

These are shellfish which have a soft meat without any bones with a hard outer shell. Some of them have only one shell and most have two shells covering the body inside it like in mussels and clams. The squids and octopus also come under this group and although they do not have a hard outer shell, they have a single internal shell.

Answer 3

Mollusks

Question 4

These are harvested both in the east coasts and west coasts. They are usually available all year round, either live in the shell or fresh shucked (meat removed from shell). You can also find its meat in cans.

Answer 4

Clams

Question 5

These are found worldwide and are excellent steamed or added to soups.

Answer 5

Mussels

Question 6

Its meat is quite tough and requires moist-heat cooking for a long time to make it edible. They are usually sold by pound, fresh or frozen. The skin of octopus is gray when raw and turns purple when cooked. The interior flesh is white, lean, firm, and full of flavor.

Answer 6

Octopus

Question 7

These are best eaten when slightly steamed with some lemon and butter. They have a rough gray shell on the outside and soft gray flesh inside. The flesh can also be fried or used in stews or chowders.

Answer 7

Oysters

Question 8

The edible white muscle of it is one which holds the two fan-shaped shells on both sides. Since they die quickly, they are mostly shucked and cleaned on the ship where they are caught. They can be steamed, broiled, grilled, or fried.

Answer 8

Scallops

Question 9

They are also known as Calamari and are typically 8 to 9 pounds in weight. Its tentacles, body tube, and fins are edible. It is lean, slightly sweet, firm, and tender. Do not overcook them as they tend to get tough really quick, becoming too chewy and losing flavor. They can be fried or cooked in soups.

Answer 9

Squid

Question 10

These are also from the shellfish family and have a hard outer crust body with other body parts like legs and claws joined to it.

Answer 10

Crustaceans

Question 11

These can be found all over the world in fresh, frozen, or canned form. Its flesh can be used to make different kinds of dishes like cakes, chowders, casseroles, and baked dishes. They can also be boiled whole with seasoning.

Answer 11

Crabs

Question 12

These are freshwater and look like small lobsters. The shellfish that we find in the market are usually aqua farmed in Louisiana and the Pacific Northwest. These can be purchased live, cooked, or frozen. It is a staple food in Cajun cuisine and is used mostly in popular dishes like gumbo and jambalaya. They also taste great when steamed with some Cajun seasoning.

Answer 12

Craw/Crayfish

Question 13

They have a brown or gray outer shell which turns red when cooked. The inside meat is white, firm, rich, and sweet-flavored. They are usually poached, steamed, baked, or grilled and can be served hot or cold. The edible part is in its tail and claws.

Answer 13

Lobster

Question 14

They are found widely around the world in both fresh and saltwater. They are widely caught and farmed for consumption. These are versatile ingredients and are often used as an accompaniment to fried rice. Common methods of preparation include baking, boiling, and frying. Even dried shrimp is commonly used as a flavoring and as a soup base in Asian cooking.

Answer 14

Shrimp/Prawns

Question 15

Shellfish becomes _____ and ___ when cooked at too high heat.

Answer 15

tough and dry

Question 16

This method seals in the moisture, nutrients, and flavor of the fish. This is why it is no surprise that it is one of the most popular methods of cooking fish.

Answer 16

Grilling

Question 17

This is perfect if you are looking for a way to cook your seafood along with other vegetables, herbs, or spices. This is great with all kinds of fish, except shellfish. If you would like to, it must be wrapped in kitchen foil first.

Answer 17

Baking

Question 18

This is fantastic if you are looking for a way to cook your fish while keeping it moist and tender.

Answer 18

Poaching

Question 19

If you do not want to deep fry, this method is probably the closest you will get to chip shop fish ‘n’ chips - it is also a bit healthier.

Answer 19

Shallow frying

Question 20

It is a very economical dish. In fact, many of the best recipes originated in present kitchens around the world. Hungarian goulash, Italian minestrone, Vietnamese pho, and creole gumbo are just a few examples. All of these stretch small amounts of expensive foods into complete meals. They can also save your money by combining leftovers into new taste treats.

Answer 20

Soup

Question 21

This is made by simmering meat, poultry, or fish, along with their bones, in water with chopped vegetables and seasonings. It takes several hours to make stock. The result of both is a rich, flavorful liquid that can be used as a base for other soups.

Answer 21

Stock

Question 22

If the meat is browned in making stock, it makes _____ stock.

Answer 22

brown

Question 23

If the meat is unbrowned in making stock, it produces a _____ stock.

Answer 23

white

Question 24

This can be prepared quickly using as a base a thin white sauce. Just add pureed vegetables or meat for a smooth soup, pieces of meat, fish, chicken, or vegetables for a chunky variety. The richness can be varied by the type of liquid used. A light vegetable soup may use skim milk, whereas a richer cream-of-chicken soup may be made with heavy cream. These can be served hot or cold.

Answer 24

Creamed Soup

Question 25

This is similar to cream soups. These are somewhat heartier soups that use cooked vegetables (often starchy ones such as navy beans, split peas, lima beans, or potatoes) as a base. Because of the high protein content of beans, bean soups make excellent main dishes. Such soups can also be made in a blender or food processor and served cold. The Spanish salad soup, gazpacho, is prepared this way. It is made of cucumbers, tomatoes, and other vegetables blended together with salad oil and vinegar.

Answer 25

Puree

Question 26

They are served as main courses and usually contain fish or poultry and vegetables. It comes from the French word ‘Chaudière,’ meaning ‘hot pot.’ It was developed by early French explorers in Newfoundland who eventually settled in New England.

Answer 26

Chowders and Gumbos