TLE

Question 1

Types of shellfish:

Answer 1

• Custaceans
• mollusks

Question 2

Is a daily food on the table for many of us;

Answer 2

Fish

Question 3

Filipino ate uniquely qualified in preparing __ and other seafood in a variety of ways

Answer 3

Fish

Question 4

Live near the sea such as cod, haddok and whiting

Answer 4

Round fish

Question 5

Such as sole and plaice

Answer 5

Flat fish

Question 6

Or ocean fish caughtin the open sea such as “fat fish “ like mackerel and cream dory.

Answer 6

Pelagic fish

Question 7

Have oil all over their bodies in contrast to lean fish whose oil is concentrated in the liver

Answer 7

Fat fish

Question 8

Have hard shells outside protecting their soft tissues

Answer 8

Shellfish

Question 9

Is a major agri- industry and many families in remote townsand barrios have their livelihood.

Answer 9

Fishing

Question 10

Such as crabs, lobsters and varieties pf shrimps

Answer 10

Crustaceans

Question 11

Crustaceans have a hard shell protective coverings called__

Answer 11

Chitinous armor

Question 12

Have soft Unsegmented bodies.

Answer 12

Mollusks

Question 13

Some mollusks have ___

Answer 13

Two shells

Question 14

The two shells of a mollusk is called a

Answer 14

Bivalves

Question 15

Type of bivalves

Answer 15

Tahong(mussels)
Talaba(oyster)
Clams
Abalone

Question 16

Single shell mollusks are called

Answer 16

Univalves

Question 17

Types of univalves (1 shell mollusks)

Answer 17

Snails(suso)

Question 18

Suso

Answer 18

Snails

Question 19

Snails

Answer 19

Suso

Question 20

Tahong (eng)

Answer 20

Mussel

Question 21

Mussel (tag)

Answer 21

Tahong

Question 22

Oyster (tag)

Answer 22

Talaba

Question 23

Talaba (eng)

Answer 23

Oyster

Question 24

These are aquatic animals without a backbone.

Answer 24

Invertebrates

Question 25

Examples of animals without a backbone(invertebrates)

Answer 25

Octopus, squids and other related species

Question 26

Like meat is an excellent source of protein

Answer 26

Fish

Question 27

From bodies of saltwater are good sources of iodine and phosphorus, though they are low in iron and calcuim

Answer 27

Fish

Question 28

The flesh of the fish consists of :

Answer 28

Muscular tissues Connective tissues Fat

Question 29

Bundles of white muscle fiber

Answer 29

Muscular tissues

Question 30

Found between muscle fiber and are called mycommata

Answer 30

Connective tissues

Question 31

Connective tissues are found between muscle fibers and are called :

Answer 31

Mycommata

Question 32

Most fish have their ___ stored and reserved for energy.

Answer 32

Fat

Question 33

Contains fat ranging from 5% to 20%

Answer 33

Fat fish

Question 34

Fat ranging from 2% to 5%

Answer 34

Medium fat fish

Question 35

Has less 2% fat

Answer 35

Lean fish

Question 36

These fish obtained from salt water mainly the sea.

Answer 36

Marine fish

Question 37

These fish are caught in lakes, rivers, ponds, and other iland

Answer 37

Inland fish

Question 38

Cultivation of some marine fish in inland waters in man made fish pens such as fish pens in laguna lake.

Answer 38

Aquaculture

Question 39

Milkfish (tag)

Answer 39

Bangus

Question 40

Culturing fish in bodies of salt water such as those in covers an shores

Answer 40

Mariculture

Question 41

Market form of fish

Answer 41

- live fish - whole or round - drawn fish - dressed fish - steak - split fish - deboned - fillet - butterfly fish - cubes

Question 42

Market form of shellfish

Answer 42

Live Whole Shucked Cooked Cooked meat Shelled

Question 43

Preparing fish and shell fish

Answer 43

Cutting Cleaning the fish - scaling Eviscerating Rinsing Slicing the fish

Question 44

Good examples of these are dalag, hito, tilapia and hipon suahe howevtgis type doesn’t live long

Answer 44

Live fish

Question 45

The fish is not alive anymore, but the head, tail, fins and viscera are still attach

Answer 45

Whole or round fish

Question 46

Fish has been evicreated.

Answer 46

Drawn fish

Question 47

Is done by making a slit down the center of the soft belly and removing entrails

Answer 47

Eviscerated

Question 48

Fish also eviscerated. The scales,fins, head and tail have also been removed

Answer 48

Dressed fish

Question 49

Cross section of fish obtained by cutting directly across the length of a dressed fish at right angles.

Answer 49

Steak

Question 51

This is a whole or round fish with scales intact but with a cut down the backbone from just behind the head toward the tail

Answer 51

Split fish

Question 52

Removing the big and the small bone of a fish so that what is left is all flesh and skin

Answer 52

Deboned

Question 53

Fleshy part of the fish

Answer 53

Fillet

Question 54

Two fillets tha are joined together by the underside skin.

Answer 54

Butterfly fillet

Question 55

Small elongated chunks of the same size and thickness cut from the flesh portion of the fish

Answer 55

Sticks

Question 56

These are sticks that are cut into small squares

Answer 56

Cubes

Question 57

Most shrimps that are unsold are removed from tgeir segmented shells.

Answer 57

Shelled

Question 58

Meat or crabs shrimps and lobsters are removed from their shell and steamed

Answer 58

Cooked meat

Question 59

Oysters ,clams, and scallops are sometimes sold in the market with their hard shells removed

Answer 59

Shucked