10.4 FOODTECH REV QUIZ

T

T/F: Frozen shrimp should be solidly frozen when received.

SHELLFISH

A fish that has no internal bone structure

FAT FISH

Sole, flounder and halibut are examples of ___.

T

T/F: Frozen crabmeat is very perishable when thawed. It must be treated like any other frozen fish.

T

T/F: Oysters have rough, irregular shells

UNIVALVE

Abalones, whelk and helix are examples of ___.

T

T/F: The eyes of a fresh fish are clear, shiny and bulging.

F

T/F: Shrimps like other shellfish, become soft and opaque when cooked at high temperature

2 MONTHS

Frozen fat fish should be stored at 0°F (-18°C) or colder for how long?

F

T/F: The skin of fish, enables them to tolerate more heat without becoming dry.

350-400 DEGREES FAHRENHEIT

This is the most appropriate baking temperature for fish.

STICKS

This refers to the cross-section slices of fish fillets.

DRAWN

A market form of finfish in which the viscera are removed.

F

T/F: Lean fish are well suited to broiling and baking.

T

T/F: Poaching is the moist heat method suited for lean fish

F

T/F: The lobster shell is dark green or bluish green but turns peach when cooked.

F

T/F: A strong fishy or iodine smell indicates freshness.

CEPHALOPODS

Octopus and squid are examples of this mollusk.

T

T/F: Peeled shrimp should be wrapped before placing on ice.

LEAN FISH

This fish has almost no fat so it easily becomes dry. It is best served with sauces to enhance moistness and gives richness.

FAT FISH

This kind of fish is best cooked by dry heat methods like grilling and baking to eliminate excessive oiliness.

MUSSELS

This shellfish should be kept refrigerated at 32°F to 35°F or 0° to 2°C  and protected from light.

BIVALVE

A mollusk with a pair of hinged shells like clams and oysters.

BUTTERFLIED FILLETS

Both sides of a fish are still joined but the bones are removed

STEAK

The cross-section slices, each containing a section of backbone.

CRUSTACEANS

Sea animals with segmented shells and jointed legs like shrimps & crabs.

DRESSED

The viscera, scales, head, tail and fins are removed

FILLET

This is the boneless side of fish, with or without skin

FINFISH

Fish with fins and internal skeletons

STEAMERS

Soft shell clams are also known as ___.