Q5 why is understanding how fish are classified

  • No School
  • AA 1
  • omar1089
  • 11
  • 84% (19) 16 out of 19 people found this document helpful

This preview shows page 2 - 4 out of 11 pages.

Q5:Why is understanding how fish are classified important? Give two reasons.
Q6:When selecting ingredients, how can you tell the difference between crustaceans andmolluscs?
Q7:What does the flesh of green crustaceans such as prawns and lobster look like prior toand after cooking?
Q8:What are three quality indicators you should look for when selecting whole fresh fish?
2016 Edition2
SITHCCC013 PREPARE SEAFOOD DISHES – Short answerperiods, the gills turn brown and tend to dry. The gills ofspoilt fish are usually grey.2. Tails should be stiff and the flesh firm, elastic andtranslucent, without blood clots or areas of discolouration. Itshould be springy to the touch and not leave a depressionwhen you press it with your finger. If the depression fills withwater, the fish has probably been frozen and then defrosted.The supplier may be trying to pass it off to you as fresh fish.3. Odour Fresh fish have a clean sea smell, similar to freshseaweed. The smell intensifies and becomes unpleasant thelonger the fish is out of the water. This is a sure sign theflesh is starting to decompose. Spoilt fish are easilyrecognised by a putrid ammonia-like odour.Q9:What are three indicators of poor quality or lack of freshness you should look for whenselecting live or green molluscs or crustaceans?

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 11 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
Fall
Professor
NoProfessor
Tags
10, 5, 15, 3 C, Shuck

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture