Review Questions - Fish & Shellfish
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6 terms
Terms | Definitions |
|---|---|
 How do fish and shellfish differ? What are the classification of these creatures. | Fish are vertebrates. Shellfish are invertebrates. 3 Classifications: 1. finfish (vertebrates), mollusks, crustaceans (invertebrates). 2. salt or fresh water. 3. lean or fatty. |
| What is the nutritional value of consuming fish and shellfish? | 18-20% PRO( high source), fewer than 160 kcal per 3 oz. serving, high in the polyunsaturated fat omega-3 fatty acids, lowers heart disease risk |
| What are the different forms in which these products can be purchased in the U.S.? | whole fish, drawn fish, dressed fish, steaks, fillets, canned fish, cured fish (drying, salting, smoking), fabricated fish (fish sticks, fish cakes, nuggets, simulated fillets) |
| What is surimi and how is it used in the U.S.? | imitation shellfish products. it is lower in cost. the U.S. uses kamaboko; surimi that has been steamed and shaped into pieces resembling crab, shrimp, or scallops |
| Describe proper procedures for handling and storing fish. | should be consumed in 1-2 days of purchase. stored in coldest part of refrigerator. wrap tightly to prevent odors from coming into contact with other foods. if in butcher paper; first wrap in plastic then in foil. never freeze once thawed. best to thaw in refrigerator for 1 day only before preparation. |
| Explain why it is appropriate to cook fish with either dry- or moist-heat methods? | fish cooks quickly. time and temperature need to be considered. overcooking is most common |
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