Inspection is voluntary and is based on the

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Inspection is voluntary and is based on the wholesomeness of the fish and the sanitary conditions of the processing plant. Grading is also voluntary and based on appearance, texture, uniformity, good flavor, fresh odor, and an absence of defects. Breaded fish are further evaluated in terms of their breading and bone-to-fish ratio. 5) What are shellfish stock tags and how long must they be kept by foodservice operations? Shellfish that have been shucked must be tagged with a sell by date (under 64 fl oz)/date shucked (over 64 fl oz). Food service operations are required to keep these tags for at least 90 days upon receipt. 6) How can you tell if a fish is fresh or not? Sniffing for aroma, bright and shiny skin and eyes that bulge, are jet black, and have translucent corneas. Fish should have a “fresh fish” aroma, tight scales, firm flesh, a stiff body, red gills, and a belly free of swelling or gas 7) What is rigor mortis in fish and why is it important for fish quality? Rigor mortis is classified by stiff to relaxed muscles and occurs after slaughter. Flesh that is allowed to go through rigor mortis has a better texture and flavor. 8) How popular is canned fish in America and what kinds are available? About half of all fish consumed in the US is canned. Tuna is the most popular, there is also salmon, sardines, shrimp, clams, and crab 9) When cooking fish, what signs indicate that it’s done cooking? Fish is done when it flakes easily with the gentle pressure of a form without falling apart, and should be opaque. Other signs of doneness include bone no longer being pink, flesh becoming firm, and separating from the bone. 10) What chemical causes the characteristic smell of fish odor and how can it be minimized? 11) How does freezing fish affect its properties and quality? Freezing fish decreases its quality because the myofibrillar proteins are disrupted, and the result is a subsequent loss in the muscle proteins’ functional properties such as protein solubility, gel-forming ability, and water retention Page 3 of 7
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12) Define the following terms from Chapter 9: a. Crustacean: invertebrate animal with a segmented body covered by an exoskeleton consisting of a hard upper shell and a soft under shell b. Mollusk: invertebrate animal with a soft, unsegmented body usually enclosed in a shell c. Myotomes: layers of short fibers in fish muscle d. Myocommata: large sheets of very thin connective tissue separating the myotomes e. drawn fish: whole fish that have had their entrails removed f. dressed fish: the head, tail, fins, and scales have been removed in addition to the entrails g. fish steaks: cut from dressed fish by slicing from the top fin to the bottom fin at a 90 degree angle at varying thicknesses h. fillets: made by slicing the fish lengthwise from front to back to avoid the bones i. fish sticks: uniform portions cut from fillets or steaks j. deveining: removing intestine from shrimp k. gaping: separation of fish flesh into flakes that occurs as the steak or fillet ages l. surimi:
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  • Summer '17
  • Tracy Grgich

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