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culinary theory > Ch 13 > Flashcards

Ch 13 Flashcards

(59 cards)

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1
Q

What 2 things distinguish shellfish from fin fish

A

Hard external shell, internal cartilage

Lack of backbone, internal bone structure

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2
Q

3 main categories of mollusks?

A

Univalve - one shell
Bivalve - 2 shells that are hinged
Cephalopods - no outer shell, means head & foot

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3
Q

6 types of crustaceans?

A 
Lobsters
Shrimp
Prawns
Crayfish
Crawfish
Crabs

Hard outer shell jointed appendages

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4
Q

3 examples of echinoderms?

A

Starfish
Sea urchin
Sea cucumbers

Odd shaped bodies

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5
Q

Univalve (Gastropoda) is?

A

One shell w/ muscle meat in the underside

Means stomach foot

Know as marine snails

Easy to overcook / can be eaten raw

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6
Q

Examples of univalve?

A

Conch
Periwinkles
Land snail

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7
Q

5 Examples of bivalve?

A 
Oysters
Mussels
Scallops
Clams 
Cockles
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8
Q

Most common mussels are small?

A

Black or dark blue

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9
Q

What could is the flesh of mussels

A

Yellow orange & firm tender when cooked

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10
Q

Green lip mussels are from? Larger grey shell green edge

A

No & Southeast Asia

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11
Q

Most mussels are sold?

A

Alive in the shell

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12
Q

Fibrous nest of threads protruding from between the shells of mussels used to attach to stones rocks is called?

A

Beard

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13
Q

Mussels must be?

A

Scrubbed in cold water

Barnacles removed & de bearded

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14
Q

If mussels are alive and you tap it what will happen?

A

Close shells

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15
Q

Most popular clams are

A

All the same species

Only named differently due to size

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16
Q

Hard shell species quahogs clam consist of?

A

Little neck (7-10 clams per pound) smallest
Cherrystone (6-8)
Top neck (approx 4)
Quahogs/chowder (2-3) largest

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17
Q

Prized clam varieties are

A

Razor clams

Long neck clams

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18
Q

Clean clams?

A

Must scrub outside shells very well remove sand

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19
Q

6 types of clams

A 
Littleneck clams
Longneck clams
Top neck clams
Cherrystone clams
Razor clams
Quahog/chowder clams
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20
Q

Scallops are always sold

A

Already shucked

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21
Q

What is the part of scallops commonly eaten?

A

Adductor muscle/ responsible for closing the shell

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22
Q

2 main types of scallops are?

A

Bay scallops - small w/ delicate flavour & texture

Sea scallops - larger & not as delicate as bay but still tender

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23
Q

Fresh scallops can be sold in 2 ways?

A

Dry packed

Wet packed

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24
Q

Scallop size ranges

Study These Flashcards
A

U-10
10-20’s
29-30’s
Etc

25
Cephalopoda are classified as?
Mollusk even though no external shell
26
3 types of cephalopod?
Squid - 10 tentacles, 2 long removed Skinned, eviscerated then head, beak, ink sack, plastic like quill removed Octopus - 8 feet, tough / moist cooking Cuttlefish - shorter wider than squid
27
Decapods means
Ten footed crustaceans
28
Decapod crustaceans have
2 sets of 4 walking legs plus 2 front legs w/ pinching claws
29
The most important crustaceans used in culinary are?
``` Lobster - homard Shrimp - crevettes Crab - crabe Prawn (Dublin bay) - langoustine aka scampi in Italy) Crawfish - langoust Crayfish - ecrevisse ```
30
Most prized shellfish?
Lobster
31
3 cooking methods for lobster
Broiled Baked Simmered Don't over cook
32
When lobster is caught colour is?
Bluefish Green to black | When cooked red
33
What parts of lobster are eaten?
Tails Claws Legs Coral (roe/eggs)
34
Tomalley of a lobster is?
Liver (light green)
35
Colouring if coral?
Dark green raw | Red cooked
36
What 2 things should you always discard what in lobster?
Gills | Hard stomach sack
37
Lobsters are classified by what?
Weight
38
4 classifications of lobster
Chickens 1lb Quarters 1 1/4 lbs Halves/selects 1 1/2 - 2 1/4 lbs Jumbo 2 1/2+ lbs
39
What are sleepers
Lobsters that are dying but still alive & can be identified by sluggish movement & inability to hold up their claws
40
Harmful bacteria naturally found in the flesh of shellfish & lobster will multiply n produce toxins in the meat if what?
If lobster is dead when cooked will be must & fall apart If it was alive the meat will be firm and springy
41
What is rock lobster?
Spiny lobster or langoustes No claws
42
Langoustine is? And also known as
Smaller relative of the rock lobster aka Rick shrimp Norwegian lobster Very delicate flesh Popular Europe Not as available in Canada
43
Shrimp is sold by?
Count per pound High the count = smaller shrimp 21/25 count refers to between 21&25 shrimp per pound
44
Green shrimp are
Raw shrimp in shell
45
P/d means
Peeled & deveined
46
Pdc means
Peeled deveined & cooked
47
Crayfish or crawfish are?
Small freshwater relative of lobster
48
Crawfish commonly used where
New Orleans | Cajun/creole
49
Crayfish must remove what?
Vein
50
What is found in the lakes of Ontario
Crayfish
51
5 types of crab available in Canada
King crab Considered best, very large, sold frozen Snow crabs (spider crab) Dungeness crab West coast Stone crab Blue crabs Most popular in U.S.
52
What is molting?
The process where the crustacean grows a new shell underneath the current shell Happens multiply times in order to grow New shell is fully formed inside, outer shell splits discards old shell
53
When purchasing fresh shellfish important to make sure they are?
Alive
54
Most important echinoderms is
Sea urchin only roe eaten
55
Sea cucumber are marine animals found
Sea floor worldwide East & south East Asian cuisine Consider delicacy Parboiled salted often smoked
56
Sea urchin aka
Uni
57
3 categories of shellfish are?
Mollusk Crustaceans Echinoderms
58
What has a hard outer shell, jointed appendages?
Crustaceans
59
Usually have radial symmetry or odd shape bodies
Echinoderms

culinary theory (12 decks)

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