Fish and shellfish (yes its after making the final)

Question 1

Round Fish

Answer 1

Have eyes on both sides of the head, swim upright (e.g., salmon, bass).

Question 2

Flat Fish

Answer 2

Eyes on one side, swim flat (e.g., flounder, sole).

Question 3

Crustaceans:

Answer 3

Have segmented shells and jointed legs. Examples: Lobsters, crabs, shrimp.

Question 4

Mollusks:

Answer 4

Univalve;Bivalve

Question 5

Univalve

Answer 5

One shell. Example: Abalone.

Question 6

Bivalve

Answer 6

Two shells. Examples: Clams, mussels, oysters, scallops.

Question 7

Cephalopods

Answer 7

Marine mollusks with tentacles and no outer shell. Examples: Squid, octopus.

Question 8

Whole/Round:

Answer 8

As caught, intact.

Question 9

Drawn

Answer 9

Guts (viscera) removed.

Question 10

Dressed

Answer 10

Gills, fins, scales, and guts removed.

Question 11

Pan-dressed:

Answer 11

Scaled and fins trimmed, sometimes head removed.

Question 12

Butterflied

Answer 12

Pan-dressed, then split open flat.

Question 13

Fillet

Answer 13

Side removed intact, boneless/semiboneless.

Question 14

Steak

Answer 14

Cross-section with backbone.

Question 15

Wheel/Center-cut

Answer 15

Boneless rounds from swordfish or shark.

Question 16

Accompaniments

Answer 16

Lemon, drawn butter, cocktail sauce, tartar sauce, mignonette (for oysters), or various sauces depending on cooking method and type.

Question 17

Fish muscle is naturally tender due to

Answer 17

short muscle fibers and less connective tissue.

Question 18

Round fish will produce

Answer 18

two fillets

Question 19

flatfish provide the

Answer 19

four fillets

Question 20

Pin bones

Answer 20

soft, needle-like bones in fillets that must be removed before cooking.

Question 21

Grading is

Answer 21

and done under Type 1 Inspection.

Question 22

Grading types

Answer 22

Types: A (best), B, C.

Question 23

Only ____ are graded

Answer 23

fish(Not shellfish)

Question 24

Grade A

Answer 24

Best quality, few/no defects.

Question 25

B and C are

Answer 25

lower and often used in canned or processed products.

Question 26

Determining Freshness

Answer 26

Smell: Clean or no odor. Avoid ammonia smell. Eyes: Clear, bulging. Gills: Bright red, not brown. Texture: Firm, springs back. Fins/Scales: Moist, not dry/damaged. Appearance: Moist, glistening flesh. Movement (Shellfish): Should be alive or close when tapped.

Question 27

Doneness

Answer 27

Flakes easily with a fork. Turns opaque. Internal temp around 145°F (63°C).

Question 28

How Are Fish and Shellfish Purchased

Answer 28

Size (whole or in parts). Weight (lobsters). Count per pound (shrimp, crab legs).

Question 29

How to Store Fresh fish

Answer 29

30°F to 34°F (-1°C to 1°C). On ice in perforated pans.

Question 30

How to Store Shellfish

Answer 30

Ideally 41°F (5°C), high humidity, in shipping containers. Clams/mussels: In breathable containers, not airtight. Live lobsters/crabs: Kept moist with seaweed or damp paper.

Question 31

Broiling/Grilling

Answer 31

Firm fish like salmon, swordfish, tuna.

Question 32

Sautéing

Answer 32

Delicate fish like sole, flounder.

Question 33

Poaching

Answer 33

Mild fish like trout, sole.

Question 34

Baking

Answer 34

Versatile, used for most types.

Question 35

Steaming

Answer 35

Shellfish or thin fish.

Question 36

Frying

Answer 36

Small whole fish or firm fillets.

Question 37

Aquafarming ( aquaculture.)

Answer 37

Involves farming fish and shellfish (e.g., salmon, tilapia, mussels). Can occur in tanks or pens, often in controlled environments.

Question 38

Over half of seafood in U.S

Answer 38

now from aquaculture.

Question 39

Anadromous

Answer 39

Fish that live in saltwater but return to freshwater to spawn. Example: Salmon.

Question 40

Be Careful About What When Cooking Fish and Why?

Answer 40

Overcooking: Fish is delicate and dries out easily. Cook just until opaque and flaky to preserve moisture and texture.

Question 41

En Papillote

Answer 41

French method: Fish is steamed in parchment paper with herbs, vegetables, and liquid. Traps steam and flavors for moist cooking.

Question 42

Lobster Liver

Answer 42

Called tomalley. Green substance in body cavity. Edible but sometimes avoided due to potential toxins.

Question 43

Tranche

Answer 43

French term meaning “slice.” Often used to describe a slice of boneless fish fillet, usually cut on a bias

Question 44

Best-Selling Fish in U.S.

Answer 44

Shrimp (most consumed overall). Salmon, tuna, tilapia, and cod rank highly.

Question 45

Count

Answer 45

Refers to the number of items per pound. For example: U-10 shrimp = under 10 shrimp per pound (larger size). Often used for shrimp, crab legs, scallops.

Question 46

Dover Sole – Why Interesting?

Answer 46

Known for: Mild, sweet flavor. Holds shape well when cooked. Popular in classic European fine dining, especially when filleted tableside.