Exam 9: Fish and Shellfish

Currently, there are over 20,000 known species of edible fish; however, only approximately _____ species are harvested commercially in the United States for human and domesticated animal consumption

The pink/orange hue seen in some salmon, trout, and crustaceans comes from

Finfish is usually considered a low-fat food whose fats are a good source of omega-3 fatty acids

Examples of invertebrates include

A dressed fish is best identified as a whole fish that has

Although unappetizing, but completely harmless, canned crab may have a blue tint caused by _____ in the crab's blood combining with the ammonia in its flesh

Definition choices: -steaks

The majority of the fish consumed in the United States come from

When purchasing, cooking, and serving lobsters it is important to know that

Which of the following statements about shrimp is incorrect?

One reason fish is tender when it is cooked is that the collagen breaks down only at very high temperatures A)a process in which a milk product is heated at or above 280º F for at least 2 seconds B)fermented milk in which lactose has been converted to lactic acid C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion D)the heating of milk below its boiling point to destroy the pathogenic microorganisms E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

Fish generally contain less than 160 calories (kcal) per 3-ounce cooked portion A)a process in which a milk product is heated at or above 280º F for at least 2 seconds B)fermented milk in which lactose has been converted to lactic acid C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion D)the heating of milk below its boiling point to destroy the pathogenic microorganisms E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

Phosphate treatment of fresh finfish

When preparing seafood

The concentration of hemoglobin contributes to the overall color of fish flesh A)a process in which a milk product is heated at or above 280º F for at least 2 seconds B)fermented milk in which lactose has been converted to lactic acid C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion D)the heating of milk below its boiling point to destroy the pathogenic microorganisms E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

Freezing fish

When purchasing mollusks, it is okay if the shells are slightly open as long as when tapped, they snap shut

Regarding muscle structure,

Pressure steaming is recommended because it tends to tenderize both fish and shellfish

When ordering a fish that has been prepared "en papillote," you know that it has been prepared by which of the following cooking methods?