TLE10-DILIGENCE (seafood)-Jan 30

A mussel (tahong) is a type of...

• crustaceans

• mollusks

• invertebrates

• vertebrates

Squid is a type of...

• crustaceans

• mollusks

• invertebrates

• vertebrates

Seafoods are rich carbohydrates and omega-3 fatty acids.

• YES

• NO

Broken tails, bruises, red and bulging eyes are desirable qualities of fishes.

• YES

• NO

what type of market form of fishes where head, tail, scales, fins and viscera are removed

• drawn

• dressed

• live

• whole or round

what type of market form of fishes where viscera are removed

• drawn

• dressed

• live

• whole or round

It is the first step in preparing fish

• cutting the tails and fins

• eviscerating

• scaling

• slicing

Removing the internal organs of fishes is called...

• cutting the tails and fins

• eviscerating

• scaling

• slicing

Preparing fish/shellfish requires longer cooking time because it has no connective tissues.

• YES

• NO

When cooking crustaceans, a change in color is an indication of doneness.

• YES

• NO