36 Questions
What are the two categories fish products are divided into?
Fin fish and shellfish
What is the major flaw in fish preparation mentioned in the text?
Overcooking
What method is recommended for cooking lean fish to preserve moistness?
Poaching
What does the text indicate as a characteristic of fish with very little connective tissue?
Naturally tender
What is the primary method for cooking lean fish with added fat to enhance palatability?
Frying or sautéing
Which fish is considered a fatty fish and is well suited to be cooked by the dry-heat method?
Atlantic Salmon
What is the market form of fish that is completely intact, as caught?
Whole or round
What is the first step in the procedure for dressing a fish?
Scale the fish
What is the recommended tool for filleting flatfish?
Thin-bladed, flexible knife
What is the final step in filleting a round fish?
Cut under the flesh toward the tail
What is the purpose of the dry-heat method when cooking fatty fish?
Helps eliminate excessive oiliness
What is the recommended method for cooking fat fish?
Dry-heat method with fat
What is the purpose of the dry-heat method when cooking fatty fish?
To help eliminate excessive oiliness
What is the first step in the procedure for dressing a fish?
Scale the fish
What is the recommended tool for filleting flatfish?
Thin-bladed, flexible knife
What is the market form of fish that is completely intact, as caught?
Whole or round
What is the final step in filleting a round fish?
Remove the head
What is the major flaw in fish preparation mentioned in the text?
Excessive greasiness
What method is recommended for cooking lean fish to preserve moistness?
Moist-heat method
What does the text indicate as a characteristic of fish with very little connective tissue?
Quick cooking time
What is the primary method for cooking lean fish with added fat to enhance palatability?
Moist-heat method
What are the two categories fish products are divided into?
Lean fish and fatty fish
What is the recommended method for cooking fat fish?
Dry-heat method
What method is suitable for cooking fat fish, like lean fish?
Moist-heat method
What is the primary composition of the edible flesh of fish?
Water, proteins, fats, minerals, vitamins
What distinguishes fin fish from shellfish?
Fin fish have internal skeletons, shellfish have external shells
What is the purpose of using moist-heat cooking methods for fish?
To preserve moistness
What is the major flaw in fish preparation mentioned in the text?
Overcooking
What is the recommended method for cooking lean fish to preserve moistness?
Poaching
What is the primary method for cooking lean fish with added fat to enhance palatability?
Basting and broiling
What is the market form of fish that is completely intact, as caught?
Whole fish
What method is recommended for cooking fatty fish to avoid it becoming dry?
Basting with butter or oil
What is the characteristic of fish with very little connective tissue as mentioned in the text?
Fish is naturally tender
What is the purpose of using dry-heat method when cooking lean fish?
To enhance flavor
What are the two categories fish products are divided into?
Fin fish, shellfish
What is the recommended tool for filleting flatfish?
Fillet knife
Test your knowledge of fish and shellfish with this quiz on the composition and structure of fin fish and shellfish. Explore the key points of understanding fish and shellfish, including their categories, composition, and structure.
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