TLE Market Forms Characteristics and Market forms of Shellfish

Question 1

completely intact, as caught

Answer 1

Whole or round

Question 2

Market Forms

Answer 2

1. Whole or round
2. Drawn –
3. Dressed
4. Steaks –
5. Fillets
6. Butterflied fillets
   7.Sticks or tranches

Question 2

viscera, scales, head, tail and fins removed

Answer 2

Dressed

Question 2

cross-section slices, each containing a section of backbone

Answer 2

Steaks –

Question 2

viscera removed

Answer 2

Drawn –

Question 2

boneless side of fish, with or without skin.

Answer 2

5. Fillets

Question 2

both sides of a fish still joined, but with bones removed.

Answer 2

6. Butterflied fillets

Question 2

cross-section slices of fillets.

Answer 2

7.Sticks or tranches

Question 2

Oysters have rough, irregular shells.

Answer 2

Mollusks

Question 2

Flesh of oyster is extremely soft and delicate and contains high
percentage of water.

Answer 2

Mollusks

Question 2

Hard-shell clams – can be eaten raw

Answer 2

Mollusks

Question 3

Soft-shell clams are called steamers. The usual way to cook is
to steam.

Answer 3

Mollusks

Question 3

The shells of mussels are not as heavy as clamshells, yellow to
orange in color and firm but tender when cooked.

Answer 3

Mollusks

Question 3

Market Forms
Mollusks

Answer 3

1. live in the shell
2. shucked – fresh or frozen
3. canned

Question 3

Squid is somewhat chewy and are cut up or either fried quickly.

Answer 3

Mollusks

Question 3

Scallops are creamy white in color and have a sweet flavor.

Answer 3

Mollusks

Question 3

Live lobster must be alive when cooked.

Answer 3

Crustaceans

Question 3

The lobster shell is dark green or bluish green but turns red
when cooked.

Answer 3

Crustaceans

Question 3

Market Forms
Crustaceans

Answer 3

1. live
2. cooked meat, fresh or frozen