Food Prep Test 3 Review

Food Prep Test 3 - Food Prep Test#3 Chapter 19 Fish and Shellfish Flatfish are found in deep ocean waters They have asymmetrical compressed bodies

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Food Prep Test #3 Chapter 19- Fish and Shellfish Flatfish are found in deep ocean waters. They have asymmetrical, compressed bodies. Swim in a horizontal position. Have both eyes on top of their heads. They are bottom dwellers. Top of their bodies is dark and the bottom in lighter in color. Round Fish include fresh and saltwater varieties. Have fins and internal bone structure. Have eyes on both sides of their heads. Bodies are truly round, oval, or compressed. Crustaceans have a hard outer shell and jointed appendages. They are found in both fresh and salt water. They breathe through gills. Includes: crayfish, crabs, lobsters, shrimp, prawns. Common round fish served in foodservice or found in markets include: bass, black sea bass, catfish, atlantic cod, haddock, pacific cod, Pollock, eels, grouper, herring, sardines, john dory, mackerel, mahi-mahi, monkfish, orange roughy, red snapper, salmon, atlantic salmon, Chinook/king salmon, coho/silver salmon, sea bream, sharks, swordfish, tilapia, trout, tuna, wahoo/ono. Common flatfish served in foodservice or found in markets include: flounder, English sole, petrale sole, domestic dover sole, lemon sole, halibut, sole, dover sole, turbot. Univalve mollusks include marine snails, abalone and conch. They are single shell with a soft-bodied animal. Bivalve mollusks include clams, mussels, oysters, scallops, and cockles. They have two bilateral shells attached by a central hinge. Cephalopods include octopus and squid. They have no exterior shell. Contain one single internal shell called a pen. Shrimp are sold by the number per pound. Sold head or headless, peeled, deveined, or undeveined. Quality characteristics of fish: smell- no odor or smell of the sea; eyes- clear and full; gills- intact and bright red; texture- flesh should be firm; fins and scales- moist and firm; appearance- moist and glistening; movement- shellfish that is purchased alive should show movement, crustaceans should close their shells when trapped. The U.S. Department of Commerce is responsible for the inspection of seafood processing centers and the inspection of seafood and shellfish species. Grades of fish: A, B, C Market forms of fish: whole or round, drawn, dressed, pan-dressed, butterflied, fillet, steak, wheel or center-cut Fish is stored in a perforated pan and covered with crushed ice at temperatures of 30 to 34 degrees F. Determining doneness in fish: translucent flesh becomes opaque, flesh becomes firm, flesh begins to separate from the bone easily, flesh begins to flake Can be cooked using dry or moist heat methods.
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Chapter 18- Game Furred or ground game: deer (venison), moose, bear, wild boar, elk, bison, antelope, rabbit, squirrel, raccoon, opossum Feathered or winged game: wild turkey, pheasant, quail, woodcock, partridge, wild geese, ducks, larks Nutritional aspects: meat is less fatty, lower in cholesterol, 1/3 fewer calories, high in protein and minerals
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This note was uploaded on 11/23/2011 for the course HRAD 1114 taught by Professor Leon during the Fall '11 term at Oklahoma State.

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Food Prep Test 3 - Food Prep Test#3 Chapter 19 Fish and Shellfish Flatfish are found in deep ocean waters They have asymmetrical compressed bodies

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