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First Quarterly Exams | Day 2 > TLE > Flashcards

TLE Flashcards

1
Q

These are fish that have fins and endoskeletons or internal skeletons.

A

Fin Fish

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2
Q

These are fish with exoskeletons or external shells.

A

Shellfish

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3
Q

These are are aquatic animals with internal skeletons.

A

Fish

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4
Q

Fish can be grouped by :

A

Fat Content
Shape
Where They Live

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5
Q

These are fish that have low fat content, usually less than 1%.

A

Lean Fish

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6
Q

These are fish that have high fat content, about 10-25%.

A

Fat Fish

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7
Q

These are fish that have a flat, oval shape. Their eyes are located on one side of their head. These fishes yield four fillets.

A

Flatfish

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8
Q

These are fish that have the classic round shape of fish. Their eyes are located on both sides of their head. Round fish yields two fillets.

A

Round Fish

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9
Q

Theses fish that live most of their life in salt water.

A

Saltwater Fish

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10
Q

These are fish that live most of their life in fresh water.

A

Freshwater Fish

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11
Q

These are fish that live in salt water but spawn or lay eggs in fresh water

A

Anadromous

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12
Q

These are fish that live in fresh water but spawn or lay eggs in salt water.

A

Catadromous

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13
Q

What are the different market forms of fish?

A

Whole
Drawn
Dressed
Steaks
Fillet
Butterflied Fillet
Sticks

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14
Q

Fish that is still not processed, all parts are complete.

A

Whole

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15
Q

Fish that have their internal organs removed.

A

Drawn

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16
Q

Fish that have their internal organs are removed; the scales, fins, tail and head have also been cut away.

A

Dressed

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17
Q

These are cross-section cuts of the fish; each steak-cut has a section of the fish’s backbone.

A

Steaks

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18
Q

These are boneless cuts of the fish coming from its two sides, available with skin or without skin.

A

Fillets

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19
Q

These are boneless cuts of fish coming from its two sides that are still joined together.

A

Butterflied Fillets

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20
Q

These are crosswise cuts of fish fillets.

A

Sticks

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21
Q

What are the examples of fish?

A

Milkfish
Salmon

Tuna
Sardine
Mackerel
Red Snapper

Grouper
Tilapia
Eel
Catfish

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22
Q

Type: Saltwater, Fat

A

Milkfish

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23
Q

Type: Saltwater, Fat, Anadromous

A

Salmon

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24
Q

Type: Saltwater, Fat, Round

A

Tuna
Sardine
Mackerel

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25
Q

Type: Saltwater, Lean, Round

A

Red Snapper
Grouper

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26
Q

Type: Freshwater, Lean

A

Tilapia

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27
Q

Type: Freshwater, Fat

A

Eel

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28
Q

Type: Freshwater, can be Fat or Lean

A

Catfish

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29
Q

This is a term used for aquatic animals that humans use as food. They possess hard external shells and lack internal skeletons. They can be found both in saltwater and freshwater.

A

Shellfish

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30
Q

What are the classification of shellfish?

A

Mollusks
Crustaceans

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31
Q

What are the 3 types of mollusks?

A

Univalves
Bivalves
Cephalopods

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32
Q

These are mollusks with a single shell.

A

Univalves

33
Q

These are mollusks with 2 shells that are joined together.

A

Bivalves

34
Q

These are mollusks with conspicuous heads, tentacles and can usually squirt ink.

A

Cephalopods

35
Q

This word means “head” and “foot”.

A

Cephalopod

36
Q

These are soft-bodied sea animals.

A

Mollusks

37
Q

These are animals with shells that are segmented. Most edible ____________ are decapods which means “ten-footed”. They have many appendages but ten of these appendages are considered legs.

A

Crustaceans

38
Q

These are bivalved mollusks that have shells that are elongated and asymmetrical.

A

Mussels

39
Q

What do mussels use to cling to rocks?

A

Byssal Threads or “Beard”

40
Q

What are popular varieties of mussels?

A

Blue mussels, Pacific Blue mussels, Mediterranean mussels, Chilean mussels and New Zealand green lips mussels

41
Q

These are bivalved mollusks that have equal-sized shells.

A

Clams

42
Q

What are the different kinds of edible clams?

A

Hard-shell clams or Quahogs
Soft-shell clams
Manila clams
Cockles

43
Q

These clams usually have round shapes and have shells that are hard.

A

Hard-shell clams or Quahogs

44
Q

These are the smallest quahogs.

A

Littlenecks

45
Q

These quahogs are 2-3 inches in size. A little tougher than littlenecks, they can still be eaten raw. They are also commonly steamed.

A

Cherrystones

46
Q

These are the largest of the quahogs, more than 3 inches in size. They are too tough to be eaten raw

A

Chowders

47
Q

What are the different sizes of quahogs?

A

Littlenecks
Cherrystones
Chowders

48
Q

These clams usually have fragile, elongated shells. Also called longnecks or steamers, they have shells that gape open because their “neck” sticks out once their out of the water.

A

Soft-shell clams

49
Q

These are hard-shell clams. They are tiny and have a sweet taste. Also known as Japanese littleneck clam, they are native to the coasts of the Pacific Ocean. They are commonly cooked in soups, sauces and pasta.

A

Manila Clams

50
Q

These are not really clams but they resemble clams and are usually cooked like clams.

A

Cockles

51
Q

These are bivalves that have irregular-shaped shells. They are also considered as a seafood delicacy.

A

Oysters

52
Q

What are the different varieties of oysters?

A

Bluepoint
Belo
Olympia
Pacific
Kumamoto
Rock oyster
Slipper oyster

53
Q

These are a common variety of oyster from Long Island that has a mild flavor.

A

Bluepoint

54
Q

These are European oysters native to the Belon River in France. They have flatter shells and have a rich, briny flavor.

A

Belo

55
Q

These oysters are small in size, native to the Pacific coast.

A

Olympia

56
Q

These large oysters from the Pacific coast. They are the most extensively farmed oysters in the world.

A

Pacific

57
Q

These oysters are the same species as the Pacific oyster but smaller in size. It has a somewhat sweet, fruity flavor.

A

Kumamoto

58
Q

These oysters are native to Australia and New Zealand, they are small and has a rich, fresh flavor.

A

Rock Oyster

59
Q

These are medium-sized oysters from the Philippines also known as Philippine cupped oyster or talabang tsinelas.

A

Slipper Oyster

60
Q

These are bivalves and a type of saltwater clams. They have the classic fan-shaped shells.

A

Scallops

61
Q

What parts of a scallops are edible?

A

Adductor muscle
Orange, moon-shaped coral (roe or egg)

62
Q

What are the different types of scallops?

A

Bay Scallops
Sea Scallops

63
Q

These scallops very sweet in taste and small in size. They are more expensive than sea scallops.

A

Bay Scallops

64
Q

These are larger than bay scallops, they can grow up to 2 inches in size. They are the more common kind of scallops.

A

Sea Scallops

65
Q

These are are mollusks with soft, elongated bodies.

A

Squids

66
Q

What is the Italian word for squid?

A

Calamari

67
Q

These are shorter and thicker than squids. Their internal shell called a cuttlebone is hard and chalky. They are prepared and cooked the same way as squids

A

Cuttlefish

68
Q

These are crustaceans with elongated bodies

A

Shrimps

69
Q

What do shrimps use in swimming?

A

Swimmerets

70
Q

What are the different types of shrimp?

A

White Shrimp
Pink Shrimp
Brown Shrimp
Tiger Shrimp

71
Q

These are crustaceans found both in freshwater and saltwater. Male _____ have triangular shaped abdomen while female _____ have a more rounded one. Male _____ also have bigger claws.

A

Crabs

72
Q

What are the different types of crabs?

A

Blue Crab / Alimasag
Mud Crab or Mangrove Crab / Alimango
River Crab / Talangka
King Crab
Snow Crab
Soft-shell Crabs

73
Q

These are crustaceans with five pairs of legs, of which the first pair has large claws.

A

Lobsters

74
Q

This is a kind of clawed lobster also known as Maine lobster or true lobster. They can weigh over 20 kilos making them the heaviest crustaceans. They typically live in the cold waters of the Atlantic.

A

American Lobster

75
Q

These are also known as spiny lobster, this lobster does not have claws. The abdomen is usually sold as lobster tail

A

Rock Lobster

76
Q

This is a kind of clawed lobster with a bluish color related to the American lobster.

A

European Lobster

77
Q

In cooking fish, flesh easily separates in segments when cooked. ______ means that the flesh is just beginning to separate

A

Flaking

78
Q

Can fishes be cooked in moist and dry heat methods?

A

YASSSSSSSSSSSSSSS

79
Q

What is the crab fat in river crabs?

A

Aligue

First Quarterly Exams | Day 2 (3 decks)

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