Day 5 - FISH IDENTIF ICATION & FABRICATION CHEF: Clark...

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Unformatted text preview: FISH IDENTIF ICATION & FABRICATION CHEF: Clark DAY5-Fish April 29, 2008 KEY TERMS- a) Bi-valve Two shells that makes one. Clams, Oysters, Scallops, and Mussels, b) Cephalopod Squid, octopus and cuttlefish. c) Filter- feeder an animal that takes in particles of food through a filter, such as clams d) Gastropod Mollusks Either univalve or bivalve e) Hermaphrodite organisms that that have both reproductive organs when the roe is orange is a female When the roe is white yellow is a male. f) Maximum sustainable yield a maximum tonnage of fish and shellfish can be harvested sustainable from year to year. g) National Shellfish Sanitation Program program that set the rules: 1. that shellfish must be tagged 2. the date of harvest 3. origin 4. producer 5. keep track h) Roe name of the general category of fish eggs sturgeon eggs-caviar i) Shellfish depuration purging of sand from bi-valves use tanks and filtration systems j) Sodium tri- polyphosphate...
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This note was uploaded on 03/04/2011 for the course CULINARY 101 taught by Professor A during the Spring '11 term at Culinary Institute of America.

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Day 5 - FISH IDENTIF ICATION & FABRICATION CHEF: Clark...

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