G10 Seafood 1

Question 1

fish with fins and internal skeletons

Answer 1

fin fish

Question 2

2 types of fin fish

Answer 2

saltwater fish and freshwater fish

Question 3

2 classifications that both freshwater and saltwater fish have

Answer 3

lean, heavy(fatty)

Question 4

2 classification that both salt and freshwater fish have

Answer 4

lean and fatty

Question 5

flounder

sole

Answer 5

flatfish

Question 6

black sea bars
bluefish
cod
grouper

Answer 6

round fish

Question 7

flounder
sole
black sea bars
bluefish
cod
grouper

Answer 7

saltwater fish

Question 8

fish with external shells but no internal bone structure. They have hard outer shells

Answer 8

shellfish

Question 9

2 classifications of shellfish

Answer 9

mollusks

crustaceans

Question 10

are soft sea animals

Answer 10

mollusks

Question 11

3 types of mollusks

Answer 11

bivalves
univalves
cephalopods

Question 12

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

Answer 12

bivalves

Question 13

they have a single shell(abalone)

Answer 13

univalves

Question 14

octopus, squid

Answer 14

cephalopod

Question 15

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

Answer 15

crustaceans

Question 16

parts of a fish

Answer 16

scales
eyes
nostrils
mouth
gil
lateral line

pectoral fin
pelvic fin
caudal fin
dorsal fins

Question 17

fish consists of

Answer 17

water, protein, fats and small amount of minerals and vitamins

Question 18

It means:

1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will result to toughening of protein.
3. Moist-heat methods are used not to create tenderness but to preserve moistness and provide variety.
4. Cooked fish must be handled very carefully.

Answer 18

Fish has very little connective tissue.

Question 19

(salmon, tuna, trout, mackerel)

Answer 19

Fat fish

Question 20

(sole, cod, red snapper, bass)

Answer 20

Lean fish

Question 21

7 market forms of fish

Answer 21

Whole/round
Drawn
Dressed
Steaks
Fillets
Butterfly fillets
Sticks or tranches

Question 22

completely intact as caught

Answer 22

whole/round

Question 23

completely intact, as caught

Answer 23

whole/round

Question 24

viscera removed

Answer 24

drawn

Question 25

cross-section slices of fillets

Answer 25

sticks or tranches

Question 26

viscera, scales, head, tail and fins removed

Answer 26

dressed

Question 27

cross-section slices, each containing a section of backbone

Answer 27

steaks

Question 28

boneless side of fish, with or without skin

Answer 28

fillets

Question 29

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

Answer 29

butterflied fillets

Question 30

live lobster must be _ when cooked

Answer 30

alive

Question 31

Characteristics Mollusks -

Answer 31

• Oysters have rough, irregular shells
• Flesh of oyster is extremely soft, delicate and contains high percentage of water
• Hard-shell clams can be eaten raw
• Soft-shell clams are called steamers, the usual way to cook is to steam
• The shells of mussels are not as heavy as clamshells, yellow to orange in color and firm but tender when cooked
• Scallops are creamy white in color and have a sweet flavor
• Squid is somewhat chewy and are cut up or either fried quickly

Question 32

Characteristics of Crustaceans

Answer 32

• The lobster shell is dark green or bluish green but turns red when cooked
• Live lobster must be alive when cooked

Question 33

lobster shell is _ or _ but turns _ when cooked

Answer 33

dark green
bluish green
red

Question 34

market forms of mollusks

Answer 34

live in the shell
shucked - fresh or frozen
canned

Question 35

market forms of crustaceans

Answer 35

live,

cooked meat, fresh or frozen

Question 36

How to identify the freshness of a fish?

Answer 36

• Fresh and mild odor
• Eyes are clear, shiny and bulging
• Red or pink gills
• Texture of flesh is firm or elastic
• Shiny scales and tightly cling on skin

Question 37

freshness of shellfish

Answer 37

• Oysters, clams, mussels, in the shell must be alive. Tightly closed shells when jostled
• Live or shucked oysters must have a very mild, sweet smell
• Discard any mussels that are very light in weight or seem to be hollow
• Strong fishy odor or a brownish color is a sign of age and spoilage
• Live lobster must be alive when cooked. The meat will be firm and the tail springs back when straightened
• Frozen shrimp should be solidly frozen when received
• Glazed shrimp should be shiny with no freezer burn
• All shrimps should smell fresh and sweet. A strong fishy or iodine smell indicates age or spoilage
• Live crabs should be kept alive until cooked
• Frozen crabmeat should be treated like any other frozen fish