TLE 3

Question 1

is any form of sea life regarded as food by humans.

Answer 1

Seafood

Question 2

Fish products are divided into two categories.

Answer 2

Fin fish
Shell fish

Question 3

Fish with fins and internal skeletons

Answer 3

Fin Fish

Question 4

Saltwater fish.

Answer 4

Flatfish - example: Flounder, Sole

Round fish - example: Black sea bass, Bluefish, Cod, Grouper

Question 5

Freshwater fish

Answer 5

Catfish
Eel
Tilapia

Question 6

Fish with external sheils but no intemal bone structure. They have hard outer shells.

Answer 6

Shell fish

Question 7

Two classification of shellfish

Answer 7

Mollusks
Crustaceans

Question 8

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

Answer 8

Bivalves

Question 9

they have a single shell ( abalone, snail)

Answer 9

Univalves

Question 10

(octopus, squid)

Answer 10

Cephalopods

Question 11

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

Answer 11

Crustaceans

Question 12

are soft sea animals

Answer 12

Mollusks

Question 13

are those marketed just as they come from the water.

Answer 13

Whole or Round

Question 14

are marketed with only the entrails removed.

Answer 14

Drawn

Question 15

are scaled and eviscerated, usually with the head, tail, and fins removed.

Answer 15

Dressed

Question 16

cross-section slices, of the largest sizes of dressed fish. A cross-section of the backbone is usually the only bone in the steak.

Answer 16

Steaks

Question 17

The side of the fish cut lengthwise away from the backbone, is called FILLETS.

Answer 17

Fillets

Question 18

Are the two sides of the fish corresponding to two single fillets heid together by uncut flesh and the skin.

Answer 18

Butterflied fillets

Question 19

CHECKING THE FRESHNESS OF FISH
Fin Fish

Answer 19

1. Fresh and mild odor
2. Eyes are clear, shiny and bulging
3. Red or pink gills
4. Texture of flesh is firm or elastic
5. Shiny scales, and tightly cling to skin

Question 20

CHECKING THE FRESHNESS OF FISH
Shellfish

Answer 20

1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when jostled.
2. Live or shucked oysters must have a very mild, sweet smel,
3. Discard any mussels that are very light in weight or seem to be hollow
4. Strong fishy odor or a brownish color is a sign of age or spoilage.
5. Live lobster must be alive when cooked. The meat will be firm and the tail will spring back when straightened
6. Frozen shrimp should be solidly frozen when received,
7. Live crabs should be kept alive until cooked.
8. Frozen crabmeat should be treated like any other frozen fish,