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Grade 10 > TLE Quarterly > Flashcards

TLE Quarterly Flashcards

1
Q

Fish that have internal skeletos

A

Fin fish

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2
Q

Fish with external shells

A

Shellfish

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2
Q

What are the two groups of fish

A

Finfish and Shellfish

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3
Q

Fish that have high fat content about 10-25%

A

Fat fish

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3
Q

What healthy sources do fish contain

A

Protein, vitamins, minerals, and omega-3 fatty acids

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4
Q

Cross-section cuts of the fish

A

Steaks

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4
Q

The scales, fins, tail and head have also been cut away

A

Dressed

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4
Q

Fish that have the classic round shape of a fish

A

Round fish

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4
Q

Fish by fat content

A

Lean fish and fat fish

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5
Q

Fish that have low fat content usually less than 1%

A

Lean fish

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6
Q

Fish that live in freshwater but spawn or lay eggs in saltwater

A

Catadromous

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6
Q

Fish that live in saltwater but spawn or lays egg in freshwater

A

Anadromous

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6
Q

Fish by where they live

A

Saltwater and freshwater fish

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6
Q

Fish by shape

A

Flatfish and Round fish

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6
Q

What are the 7 market forms of fish

A

Whole, drawn, dressed, steaks, fillets, butterflied fillets, sticks or tranches.

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7
Q

Fish that have a flat, oval shape their eyes are located at one side of their head

A

Flatfish

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8
Q

The fish is still not processed

A

Whole

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8
Q

The internal organs are removed

A

Drawn

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9
Q

These are boneless cuts of fish

A

Fillets

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10
Q

the scales, fins, tail and head have also been cut away

A

Dressed

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10
Q

Boneless cuts of fish coming from its two sides that are still joined together

A

Butterflied fillets

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10
Q

Cross section cuts of the fish

A

Steaks

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11
Q

Crosswise cuts of fish fillets

A

Sticks or Tranches

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12
Q

Has an elongated body; very bony, has white flesh and a mild, sweet flavor when cooked.

A

Milkfish (fat, saltwater)

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12
Q

Has a rich pink flesh and a rather meaty flavor

A

salmon (saltwater,fat,anadromous)

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13
Q

Has a red fleshand a meaty texture and appearance

A

Tuna (saltwater,fat,round)

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14
Q

Small in sie,oily, and has a full flavor

A

Sardine (saltwater,fat,round)

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15
Q

Has firm slightly dark flesh that is rich in flavor

A

Mackerel (saltwater,fat,round)

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16
Q

Has firm white flesh and tough skin

A

grouper(saltwater,lean,round)

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17
Q

it has a sweet, mild, taste when cooked

A

Red snapper (saltwater,lean,round)

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17
Q

Subgroups of mollusks

A

Univalves, bivalves, cephalods

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17
Q

has firm white flesh and mild flavor

A

Tilapia (freshwater,lean)

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18
Q

Has a snakelike body

A

Eel (freshwater fat))

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18
Q

Soft-bodied sea animals

A

Mollusks

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19
Q

are mollusks with conspicious heads, tentacles, and can usually squirt inks

A

Cephalopods

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19
Q

does not have scales

A

catfish (freshwater, can be fat or lean)

19
Q

Classifications of shellfish

A

Mollusks & crustaceans

19
Q

are mollusks with a single shell

A

Univalves

19
Q

Possess hard external shells and lack internal skeletons

A

Shellfish

19
Q

Animals with shells that are segmented

A

Crustaceans

20
Q

are bivalved mollusks that have shells that are elongated and asymmetrical

A

Mussels

20
Q

Are molluks with two shells that are joined together

A

Bivalves

21
Q

Are bivalved molluks that have equal-sized shells, found both in fresh and salt water.

A

Clams

21
Q

Market forms of mussels

A

Live, shucked, frozen

22
Q

Type of clam that have round shapes and have shells that are hard

A

Quahogs

23
Q

smallest quahogs, about 1-2 inches in size

A

Littlenecks

24
Q

quahogs tha are 2-3 inches in size

A

Cherrystones

25
Q

largest quahogs, more than 3 inches in size

A

Chowders

26
Q

usually have fragile, elongated shells. Also called longnecks or steamers

A

Soft-shell clams

27
Q

Not really clams but they resemble clams

A

cockles

28
Q

Hard-shell clams, tiny and have sweet taste

A

Manila Clams

29
Q

are bivalves that have irregular shaped shells

A

Oysters

30
Q

are european oysters native to the belon river in france

A

belon

30
Q

small in size and native to pacific coast (oyster)

A

Olympia

30
Q

common variety of oysters from long island that has a mild flavor

A

BLUEPOINT

31
Q

large oysters from the pacific coast

A

Pacific

32
Q

sames species as the pacific oysters but smaller in size

A

kumamoto

33
Q

Native to australia and newzealand

A

Rock oyster

34
Q

Medium sized oysters from the philippines also known as talabang tsinelas

A

Slipper oyster

35
Q

are bivalves and a type of saltwater clams, they have the classic fan shaped shells.

A

Scallops

36
Q

two kinds of scallops

A

Bay scallops and sea scallops

37
Q

Very sweet in taste and small in size, more expensive than sea scallops

A

Bay scallops

38
Q

Larger than by scallops, they are the more common kind of scallops

A

Sea scallops

39
Q

are mollusks with soft, elongated bodies. They are oftened referred to as calamari.

A

Squid

39
Q

Another cephalod, is shorter and thicker than squids

A

Cuttlefish

39
Q

the flesh easily separates in segments when cooked

A

Flaking

39
Q

types of quahogs

A

Littlenecks, cherrystones, chowders

40
Q

types of clams

A

Quahogs, soft-shell clams, Manila Clams, Cockles

40
Q

most edible crustaceans which means “ten-footed”

A

Decapods

40
Q

The word cephalopod means

A

head and foot

40
Q

types of oysters

A

Bluepoint, belon, olympia, pacific, kumamoto, rock oyster, slipper oyster

40
Q

are crustaceans with elongated bodies, attached to their abdomen are appendages called swimmerets that they use primarily for swimming

A

Shrimp

40
Q

Types of shrimp

A

White shrimp, pink shrimp, brown shrimp, tiger shrimp

41
Q

has a sweet flavor and firm texture, they can grow up to 8 inches (shrimp)

A

white shrimp

42
Q

has a pinkish color even when raw, small in size (shrimp)

A

Pink shrimp

43
Q

also called bay shrimp or common shrimp

A

Brown shrimp

44
Q

easy to identify because of the stripes on its body

A

tiger shrimp

45
Q

are crustaceans found both in freshwater and saltwater

A

crabs

46
Q

Also called alimango in filipino

A

Mud crab or mangrove crab

46
Q

also called alimasag in filipino

A

Blue crab

47
Q

Also called talangka in filipino

A

River crab

48
Q

largest of crabs and the most expensive

A

King crab

49
Q

Found in the icy waters of the north atlantic and north pacific oceans

A

Snow crab

50
Q

Blue crabs that are molting or shedding their own shell

A

Soft-shell crabs

51
Q

are crustaceans with five pairs of legs

A

lobsters

52
Q

a kind of clawed lobster also known as Maine lobster or true lobster

A

American lobster

53
Q

Also known as spiny lobster

A

Rock lobster

54
Q

a kind of clawed lobster with a bluish color related to the american lobster

A

European lobster

Grade 10 (6 decks)

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