Food Science Quiz 11/30

Card Set Information

Food Science Quiz 11/30
2011-11-28 13:58:28
Seafood fruits vegetables

Quiz/Exam Prep on fruits, seafood, and vegetables
Show Answers:

  1. What is the composition and nutrient value of fish?
    • -18% - 20% good quality protein
    • -Fat in fish is unsaturated
    • -Lower in fat and cholesterol thanmoderately fat beef
  2. What kinds of unsaturated fat is found in fish?
    • 1) Omega-3 polyunsaturated FA 30-45%
    • 2) EPA 8-12%
  3. What is the most popular seafood in the U.S? What are some of the other top 10?
    • -Shrimp
    • -Top 10: Tuna, Salmon, Alaska Pollack, Tilapia, Catfish, Crab, Cod, Clams, Scallops
  4. What are the consumption trends for seafood/meat according to the USDA per capita Annual Disappearance Data?
    • -16 lbs Fish and Shellfish
    • -62 lbs Beef
    • -60 lbs Chicken
    • -47 lbs Pork
  5. What is FinFish? What are some common types? What are they classified as?
    • 1) Fish that have fins and internal skeletons
    • 2) Most popular in US are tuna, cod, Alaska pollack, salmon, catfish, and flounder/sole
    • 3) Classisified as fresh water or saltwater
    • (saltwater fish are more commonly purchased and have a more distinct flavor)
  6. FinFish are classified by fat content. What constitutes lean fish vs low-fat fish? What are some examples of each?
    • 1)Lean fish (2.5 grams or less per serving)
    • Examples: Cod, Halibut, Flounder, Pike, Red Snapper, Sole, Tuna, Ocean perch, Orange Roughy

    • ­2) Low-fat (2.5– 5 grams of fat)
    • Examples: Bass, Catfish, Salmon (Chum and Pink), Smelt, Rainbow Trout, Swordfish

    • 3) Moderate Fat (5 to10 grams)
    • Eamples: Herring, Tuna (bluefin), Lake trout, Salmon (Atlantic, Coho, Sockeye), Whitefish

    • 4) High Fat (more than 10 grams)
    • Example: Mackeral, king Salmon, Sardines
  7. Fish are high in Omega-3 FA. Which sources are the highest and what are some examples?
    • 1) More than 1 gram per 3ounce serving:
    • Examples: Herring,Mackerel, Salmon (Atlantic, Pink, and King), Tuna, Whitefish

    • 2) Between .5 and 1 gram
    • Examples: Bass, Bluefish, Salmon(Chum, Coho, Sockeye), Smelt, Swordfish, Rainbow Trout
  8. What are crustaceans and what are some examples?
    • Def: An invertebrate animal with a segmented body covered by a hard upper shell and a soft under shell
    • E.g: Lobster, Shrimp, Crab, Crayfish
  9. What are mollusks? What are the different kinds/examples of each?
    Def: An invertebrate animal with a soft un-segmented body usually enclosed in a shell

    • -Bivalve: Clam, Mussel, Oyster, Scallop
    • -Univalve: Avalone, conch, Snail
    • -Cephalopod: Octopus, Squid (Calalmari)
  10. Oysters, Lobster, Crab, and Scallops are common Mollusks and Crustaceans. How are they purchased
    • 1) Oysters: sold in shell, must be alive, shells tightly closed
    • 2) Lobster: sold alive in seawater until cooked
    • 3) Crab: Blue (Atlantic),Dungeness (Pacific), and Alaskan King Crab
    • 4) Scallops: Bay smaller, Sea: larger 2 inches
  11. What are the different names for shrimp? How are they sold?
    • 1) Larger Shrimp-Prawns
    • ­2) Fresh ( also called green shrimp)
    • 3) Sold by size
    • -Medium 35 to 40 per pound U-20, U-30, U-40
  12. What is Fish Roe? What do you cook it?
    • -Eggs from finfish to cook: parboil for 2-5 minutes then dip in cornmeal and fry
    • -Caviar: Sturgeon roe preserved in brine
  13. What are some other fish products?
    • 1) Minced fish products- fish sticks, seafood nuggets
    • 2) Surimi- Made by a special process from mechanically deboned fish flesh. Used in a variety of fabricated seafood products
    • 3) Cured fish
    • 4) Canned fish
  14. What should you look for when purchasing fresh fish and frozen fish?
    • 1) Fresh: Bright clear eyes, surface free of dirt, slime, flesh firm to touch, no fishy odor
    • 2) Frozen: Solid, moisture proof wrap, NO excess ice crystals
  15. What are the gov. organizations that are part of the FDA inspection? How can fish be regulated? What is the optional org?
    • 1) Inspection FDA: FDA mandatory oversight, Office
    • of Seafood, National Shellfish Sanitation Program, HACCP systems required
    • 2) Grading
    • 3) Optional Protection: National Oceanic and Atmospheric Administration
  16. What are the market forms of fish?
    • 1) Whole, drawn (entrails removed)
    • 2) Dressed (whole, with scales, fins, removed)
    • 3) Fillet (boneless sides of fish)
    • 4) Steaks (cross section usually contains backbone)
    • 5) Fish portions (cut from frozen fish blocks)
  17. Market forms of fish pic.
  18. What are the cooking principles of cooking fish?
    • 1) Requires short cooking time and moderate temp.
    • 2) 8-10 min. rule
    • 3) Sufficiently cooked when falls into clumps
    • 4) Flesh looses translucency (145 degrees)
    • 5) Shells open, shrimp turns pink
  19. What are the risks of raw fish?
    • 1) Parasites
    • 2) Ciguatera poisoning (Florida, the Caribbean, Hawaii)
    • 3) Norwalk Virus (Shellfish)
    • 4) Also, mercury and PCBs which accumulate in fat and larger fish.
  20. According to the FDA, Whar are our most popular fruits?
    • Apples
    • Bananas
    • Oranges
    • Cantaloupe
    • Grapes
  21. What is the nutritive value of fruits?
    • -75% to 95% water
    • -Lower in Calories
    • -Low in fat and protein ( exceptions are avocados, olive, coconuts)
    • -Provide fiber
    • -Vitamin A and C
    • -Minerals, Potassium, and iron in some dried fruit
    • -Phytochemicals
  22. What are single fruits?
    • 1) Citrus Fruits: oranges
    • 2) Drupes: apricots, cherries, peaches, plums
    • 3) Pomes: apples, pears
  23. What are some Aggregate fruits?
    • Raspberries
    • Strawberries
    • Blackberries
  24. What is an example of a multiple fruit?
  25. What gives fruits their flavor?
    • 1) Aromatic Compounds: Esters, aldehydes, alcohol
    • 2) Acids: Organic compounds
    • 3) Essential oils: Oil of lemon or orange
    • 4) Other compounds: Sugar, mineral salts, phenolic cpds.
  26. What are some ripening changes present in fruit?
    • 1) Softening degradation of cementing substances (Protopectin is converted to pectin)
    • 2) Decrease in green color and development of yellow-orange or red-blue colors
    • 3) Development of pleasant flavors
    • 4) Acid is reduced as fruit ripens