Chapter 14: Understanding Fish And Shellfish Flashcards Preview

2nd Sem - HRM1 > Chapter 14: Understanding Fish And Shellfish > Flashcards

Flashcards in Chapter 14: Understanding Fish And Shellfish Deck (21)
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1
Q

Two divisions of fish products

A

Fin fish

Shellfish

2
Q

Fish with fins and internal skeletons

A

Fin fish

3
Q

Fish with external shells but no internal bone structure

A

Shellfish

4
Q

Edible flesh of fish consists of

A

Water
Proteins
Fats
Small amount of minerals, vitamins, and other substances

5
Q

Those that are low in fat

A

Lean fish

6
Q

Those that are high in fat

A

Fat fish

7
Q

Completely intact, as caught

A

Whole or round

8
Q

Viscera removed

A

Drawn

9
Q

Viscera, scales, head, tails, and fins removed

A

Dressed

10
Q

Cross-section slices, each containing a section of backbone

A

Steaks

11
Q

Boneless sides of fish, with skin on or off

A

Fillets

12
Q

Cross-section slices of fillets

A

Sticks or tranches

13
Q

Both sides of a fish still joined

A

Butterflied fillets

14
Q

Soft sea animals

A

Mollusks

15
Q

Animals with segmented shells and jointed legs

A

Crustaceans

16
Q

Have a pair of hinged legs

A

Bivalves

17
Q

Have a single shell

A

Univalves

18
Q

Such as octopus, squid, and cuttlefish

A

Cephalopods

19
Q

3 categories of mollusks

A

Bivalves
Univalves
Cephalopods

20
Q

Referred to in menus by their Italian name, calamari

A

Squid

21
Q

Name means eight feet

A

Octopus