1. Seafood Review Answers to Pre-test

2. The 6 Nutrients  Protein  Carbohydrates  Fats  Vitamins  Minerals  Water

3. The 6 Nutrients  Protein is the main nutritive value in fish!  Carbohydrates  Fats  Vitamins  Minerals  Water

4. Iodine  Iodine is a mineral found in saltwater fish.  It helps prevent a thyroid gland disease called GOITER.

5. Red Meats Vs. Fish  Most fish and shellfish have fewer calories and less saturated fat and cholesterol than moderately fat red meat.

6. Finfish  Red Snapper  Tuna  Orange Roughy  Salmon  Tuna  Salmon

7.  Halibut  Catfish  Mahi Mahi  Trout  Flounder

8. Shellfish- Mollusks  Mussels  Clams  Oysters

9. Shellfish- Crustaceans  Shrimp  Crab  Lobster

10. Buying Fresh Fish  Stiff body  tight scales  firm flesh  Bright red gills  Eyes bright & bulging  Odorless  Firmly attached shells  Mollusks are closed

11. Inspection & Grading  The National Marine Fisheries Service provides a VOLUNTARY inspection program. Fish that passed carry a seal.  A grade shield appears on fish that have be VOLUNTARILY graded for appearance, odor, flavor, and lack of defects.

12. Storing Fish & Shellfish  Fish is very PERISHABLE, so you must store it with care. Wrap it tightly & place it in the coldest part of the refrigerator. Used stored fish within 1-2 days.

13. Cooking Finfish  Finfish that has been cooked properly should flake easily with a fork, and turn opaque.

14. Cooking Shellfish  Shellfish should be cooked for a short amount of time over medium temperatures.  Overcooked shellfish will become tough and rubbery.

15. Fish Forms  Whole/ Round fish: as it comes from the water

16.  Fish fillet: the sides of the fish are cut lengthwise away from the backbone. Few if any bones.

17.  Fish Steak: a cross-sectional slice taken from a dressed fish.

18.  Dressed fish: A fish with entrails, head, fins, and scales removed.

19.  Fish sticks: Uniform portions coated with seasoned breadcrumbs.

20. Kitchen Math- Adjusting Recipes PINEAPPLE-GLAZED FISH Serves 4 INGREDIENTS: 1 (8 ounce) can unsweetened sliced pineapple 1 1/2 teaspoons cornstarch 1/4 teaspoon ground ginger 2 tablespoons honey 2 tablespoons reduced-sodium soy sauce 1 tablespoon lemon juice 4 (6 ounce) fillets orange roughy or haddock Since the recipe calls for 4 (6 oz.) fillets, you would need to purchase 24 total oz. of fish fillets (4 x 6)

21. Kitchen Math- Adjusting Recipes PINEAPPLE-GLAZED FISH Serves 4 INGREDIENTS: 1 (8 ounce) can unsweetened sliced pineapple 1 1/2 teaspoons cornstarch 1/4 teaspoon ground ginger 2 tablespoons honey 2 tablespoons reduced-sodium soy sauce 1 tablespoon lemon juice 4 (6 ounce) fillets orange roughy or haddock To serve 12 people you would need to TRIPLE the recipe (12 ÷ 4). You would need to purchase 72 oz. total (24 oz.x 3), or 4 ½ lbs.

22. Kitchen Math- Adjusting Recipes PINEAPPLE-GLAZED FISH Serves 4 INGREDIENTS: 1 (8 ounce) can unsweetened sliced pineapple 1 1/2 teaspoons cornstarch 1/4 teaspoon ground ginger 2 tablespoons honey 2 tablespoons reduced-sodium soy sauce 1 tablespoon lemon juice 4 (6 ounce) fillets orange roughy or haddock To serve only 2 people you would cut the recipe in half (4 ÷ 2). You would need to purchase 12 oz. of fish fillets (24 oz.x ½ ).