Which Kind Of Fish Has No Internal Bone Structure

which kind of fish has no internal bone internal bone structure?

Daftar Isi

1. which kind of fish has no internal bone internal bone structure?

Answer:

1) Fin fish - fish with fins and internal skeletons. 2) Shellfish - fish with external shells but no internal bone structure. Fish has very little connective tissue.

2. which kind of fish has no internal bone structure?

Answer:

Shell fish

Explanation:

Shell fish is an invertebrate.

3. which kind of fish has no internal bone structure

Answer:

Shellfish - fish with external shells but no internal bone structure.

Explanation:

pa follow po tsaka brainleist

Answer:

Shellfish

Explanation:

Fish with external shells but no internal bone structure.

hope it helps! ^-^

4. Which kind of fish has no internal bone structure? a. fin fish b. freshwater fish c. round fish d. shell fish

Answer:

Guppy

Explanation:

because of the gravity of earth and moon

5. 15. Who are covered by the Occupational Health and Safety Regulations? A. Employers B. Workers C.Self-Employed D. All of the above16. In cooking egg, the effect of heat on egg is __of protein when subjected to heat at 60-65 degrees Celsius. A. Emulsified B. Coagulation C.Scrambled D. Watery 17. Type of egg that can be used primarily as ingredients in food industry. A. Dried eggs B. Frozen eggs. C. Fresh eggs D. Beaten egg 18. When egg is overcooked, the egg yolk with change its color to_.A. Yellowish B. Purplish. C. Greenish D.Whitish 19. How to prevent discoloration of egg yolk when overcooked? A. Wrap with tissue paper C. Cracked immediately B. Immerse in vinegar n D.Immerse in cold water. 20. An ingredient used to delay coagulation reaction in egg is C. oil D. pepper A. Acid B. salt 21. Which kind of fish has NO internal bone structure? D. Shellfish C. Round fish A. Fin fish B. Freshwater fish 22. Which of the following fish is high in fat? D. Red Snapper A. Bass B. Cod C.Mackerel 23. Which of the following fish is low in fat? D. Tuna A. Cod B. Salmon C. Trout 24. Which market form of fish is viscera, head, tail, and fins are removed? A. Butterfly B. Dressed C. Fillet D. Sticks

15)C.

16)A

17) B

18) C

19) D.

20) A.

21) D.

22) B.

6. 25.browning of food?A. Frying panB. GrillC. Pressure cookerD. Steamer26. Which kind of fish has no internal bone structure?A. Fin fishC. Round fishB. Freshwater fish D.)Shell fish27. Which of the following fishes is high in fat?A. BassC. MackerelB. CodD. Red Snapper28. Which of the following fish is low in fat?A CodC. TroutB. SalmonD. Tuna29. Which is the market form of fish when viscera, head, tail and fins aA ButterflyC. FilletB. DressedD. Sticks

25.A26.A27.B28.C29.B

7. which kind of fish has no internal bone structure?A. fin fish B.freshwater fish C.round fish D.shell fish

Answer:

D. Shell fish

Hope this help

Answer:

D.SHELL FISH

Explanation:

#KEEPONLEARNING

8. Direction: Choose the most appropriate answer to each of the statement below. Writethe letter of your choice on a separate paper.1. This fish has external shells but no internal bone structure.A. Fin fishB. Flat fishC. Lean fishD. Shell fish2. These are type of fishes with a long, cylindrical body.A. FlatfishC. RoundfishB. Freshwater FishD. Saltwater fish3. What type of shellfish has a pair of hinged shells?A. BivalvesB. Cephalopods C. MollusksD. Univalves4. What kind of shellfish has segmented shells and jointed legs?A. Cephalopod B. Crustaceans B. Mollusks D. Univalves5. How do you classify fish that are low in fat?A. Fat fishB. Fleshy fish C. Lean fish D. Round fish6. Which of the following is a freshwater fish?A. BluefishB. Cat fishC. GrouperD. Sole7. Which kind of mollusks has a single shell?A. AbaloneB. ClamC. MusselsD. Oysters8. Which of the following is NOT a fat fish?A. BassB. MackerelC. SalmonD. Tuna9. It consists of two single fillets held together by uncut flesh and skin in thebelly portion of the fish.A. Butterfly fillet B. FleshC. Single fillet D. Whole cut10. These are the cross-section slices of dressed large fishes, each containinga section of backbone.A. Butterfly fillet B. Drawn fish C. SteaksD. Sticks11. These are bivalves or mollusks which have been removed from the shell.A. DrawnB. DressedC. Headless D. Shucked12. Which market form of fish has viscera. head, tail and fins removed?A. ButterflyB. DressedC. FilletD. Sticks13. What nutrient is derived from eating seafood which prevents the risk ofthyroid problem or goiter?A. CalciumB. Carbohydrate C. IodineD. Zinc14. How many percent of protein is derived from fish?A. 15-18%B. 18-20%C. 18-22%D. 18-25%15. Why is eating tuna and salmon rich in Omega 3 good for the body?A. Because it helps maintain a healthy heart.B. Because it prevents the risks of thyroid problem.C. Because it regulates growth and repair of tissuesD. Because it carries oxygen to the cells and helps prevent anemia.

Answer:

1)d

2)c

3)a

4)b

5)a

6)b

7)c

8)a

9)c

10)b

11)d

12)c

13)a

14)b

15)a

9. Caregiving 10Q3 AssessmentScore;NameYear & Section:1. Identification: Identify the word being defined. Write your answer on the blank before thenumber.1. They have lean pink flesh that becomes white in cooking2. It refers to any form of sea life regarded as food by humans3. This is a type of fish that has round or oval bodies.4. These are found worldwide and are steamed or added to soups5. This is a method cooking that seals in the moisture, nutrients, and flavor of the fish6. They are found both in salt water and fresh water and both have distinctive tastes and varieties7. A term used in cookery to describe a wide range of flavored liquids that are served as partof the meal.8. It comes from a French word which means to grace or to providell9. It refers to any domesticated bird used for human consumption10. This cooking method is used for chicken or turkey parts.11. is made by simmering meat, poultry, or fish, along with their bones, in water choppedvegetables12. is a very economical dish.13. similar to the cream soups and these are somewhat heartier soups that use cookedvegetables14. are served as main courses.15. can be prepared quickly using as a base a thin white sauce.II. True or False. Write T on the blank before the number if the statement is true, and F if thestatement is wrong.1. Shellfish includes various species of mollusks, crustaceans, and echinoderms.-2. Cooking is generally understood to be the transfer of heat into food items to render these morepalatable and digestible3. Fat fish is often served with sauce while lean fish are best cooked using dry heat method ofcooking4. Based on its internal skeleton structure, they are divided into two types: The Fat Fish and TheLean Fish.5. Baking is great with all kinds of fish and shellfish.6. Shellfish becomes tough and dry when cooked at too high heat.7. Canned fish has a long shelf life, similar to canned vegetables, fruits, and meats.8. Flat Fish has a flat body structures and swims deep down in the sea in a horizontal position.9. In cooking fish, the most reliable procedure involves the use of sense of sight, smell and touch.10. The small amount of fat in fish contains Omega 3 fatty acids.

Answer:

eh d p maaus to english class of paper towels TE and vice President Obama said that to u I just don't like me but it's cool if u need anything let me go get a job in points

Explanation:

hunting points

10. hat is new?Learning Task 1: Pre-Test Multiple choiceRead the following questions carefully and choose the letter that best describes thestatement1. Which kind of fish has no internal bone structure?A FinishC. Round fishB Freshwater fishD. Shellfish2. Which of the following fish is high in fat?A BassC. MackerelB. CodD. Red Snapper3. Which of the following fish is low in fat?A CodC. TroutB SalmonD. Tuna4. Which market form of fish is viscera, head, tail, and fins are removed?A ButterflyC. FilletB DressedD. Sticks5. Which of the following is a freshwater fish?A BluefishC. GrouperB. CatfishD. Sole6. Which market form of fish are both sides of a fish still joined but bones are removed?A Butterflied filletC FilletB. DrawnD. Steak7. Which of the following is the second step in scaling whole fish?A Begin to rake the scales from the tail towards the head.B. Remove the scales on both sides of the fish.C. Hold the fish down firmly with your hand near its head.D. Lay your fish flat on the board8. Which of the following is the third step in opening an oyster?A. Cut muscle from bottom cup.B. Insert oyster knife at hinge slowly but firmlyC. Push knife into oyster and slice muscle from top shellD. Twist knife handle to open the oyster9. Which of the following is a characteristic of a fresh fish?A With fresh and foul odorB. Eyes are dull, shiny and bulgingC. Gills are pink or redD. Flesh shrink when pressedD. Two to three10. How many colors is suggested on a plate to make it balance?A. Four to five B. Three to four. C. One to two

Answer:

10B

11. Which kind of fish has no internal bone structure? a. fin fish b. freshwater fish c. round fish d. shell fish

Shellfish

The correct answer is letter d. Shellfish are aquatic invertebrates with exoskeletons that are consumed as food. Crustaceans and mollusks such as shrimp, squid, oysters, scallops, crabs, lobster, and snails are examples of shellfish. The majority of shellfish live in saltwater, but the name also includes freshwater species.

They contain a lot of lean protein, good fats, and minerals. However, they are one of the most common food allergens. Some people with shellfish allergies are allergic to all shellfish, while others are only allergic to certain types. Shellfish allergy occurs when your immune system incorrectly recognizes a specific protein in shellfish as harmful.

If you want to learn more about other examples of mollusk, please visit the link below:

https://brainly.ph/question/545708

#SPJ4

12. 1. Which of the following are the tool used for removing, bone especially in preparingfilletA Bone tweezC. BrushesB. Baking trayD. Knife2. Which of the following tools is not used in scaling, and deboning fish?A. Chopping board C. ShellfishB. Kitchen knife D. Plating plate3. Which equipment is used for storing food (unspoiled) for longer period of time?A. CabinetC. Kitchen wareB. FridgeD. Storage box4. Which of the following is intended to be used in preparing food for generalpurposes?A. BowlC. Kitchen knifeB. Cutting board D. Shell knife5. Which of the following is a flat-bottomed pan used for frying, waring andbrowning of food?A. Frying panC. Pressure cookerB, GrillD. Steamer6. Which kind of fish has no internal bone structure?A. Fin fishC. Round fishB.Freshwater fish D. Shell fish7. Which of the following fishes is high in fat?A. BassC. MackerelB. CodD. Red Snapper8. Which of the following fish is low in fat?A. CodC. TroutB. SalmonD. Tuna9. Which is the market form of fish when viscera, head, tail and fins are removed?A ButterflyC. PilietB. DressedD. Sticks10. Which of the following is a freshwater fish?A BluefishC. GrouperB. Cat fishD. Sole

Answer:

1. A

2. C

3. B

4. C

5. A

6. D

7. C

8. A

9. B

10. B

13. 1. Which kind of fish has no internal bone structure?A Fin fishC. Round fishB. Freshwater fishD Shellfish2. Which of the following fish is high in fat?A BassC MackerelB. CodD. Red Snapper3. Which of the following fish is low in fat?A CodC TroutB. SalmonD. Tuna4. Which market form of fish is viscera, head, tail, and fins are removed?A ButterflyC. FilletB. DressedD. Sticks5. Which of the following is a freshwater fish?A BluefishC GrouperB. CatfishD. Sole6. Which market form of fish are both sides of a fish still joined but bones are removed?A Butterflied filletC FilletB. DrawnD. Steak7. Which of the following is the second step in scaling whole fish?A. Begin to rake the scales from the tail towards the head.B. Remove the scales on both sides of the fish.C. Hold the fish down firmly with your hand near its head.D Lay your fish flat on the board.8. Which of the following is the third step in opening an oyster?A Cut muscle from bottom cup.B. Insert oyster knife at hinge slowly but firmlyC. Push knife into oyster and slice muscle from top shellD. Twist knife handle to open the oyster.9. Which of the following is a characteristic of a fresh fish?A With fresh and foul odorB. Eyes are dull, shiny and bulgingC. Gills are pink or redD. Flesh shrink when pressed10. How many colors is suggested on a plate to make it balance?A. Four to five B. Three to four. C. One to two D. Two to three

Answer:

1. B

2. D

3. C

4. D

5. A

6. A

7. B

8. C

9. A

10. D

Explanation:

please heart rate follow brainliest

14. A. Multiple Choice,1. Which kind of fish has no internal bone structure?A. Fin fishB. Freshwater fishC. Round fishD. shell fish2.. Which of the following fish is high in fat?A. BassB. CodC. MackerelD. Tuna3. Which of the following fish is low in fat?A. CodB. SalmonC. TroutD. tuna 4. Which market form of fish is viscera, head, tail and fins are removed?A. ButterflyB. dressedC. FilletD. sticks5. Which of the following is a freshwater fish?A. BluefishB. Cat FishC. GrouperD. sole

Answer:

1.D

2.C

3.A

4.B

5.B

Explanation:

SURE PO

15. LEARNING TASKS 4 Direction: Read each statement carefully. Choose the letter of the correct answer. 1. Chef Shane will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife she should use? A. Butcher knife B. Channel knife C. Cutting knife D. Paring knife 2. Which tool is used to drain excess water after washing vegetables? A. Bowl B. Colander C. Steamer D. Utility tray 3. Which of the following seafood is NOT used in preparing street food? A. Fish B. Oyster C. Squid D. Shrimp 4. The following tools are used in preparing poached fillet, EXCEPT? A. Broiler B. Food tong C. Ladle D. Pan 5. Fred is cooking broiled fish, which of the following tools and equipment is needed? A. Broiler B. Food tong C. Ladle D. pan 6. Which of the following kinds of fish has no internal bone structure? A. Fin fish B. Freshwater fish C. Round fish D. Shell fish 7. Which of the following fishes is low in fat? A. Cod B. Salmon C. Trout D. Tuna 8. It is a market forms of fish where viscera, head, tail, and fins are removed? A. Butterfly B. Dressed C. Fillet D. Sticks 9. Which of the following is the second step in scaling whole fish? A. Begin to rake the scales from the tail towards the head. B. Remove the scales on both sides of the fish. C. Hold the fish down firmly with your hand near its head. D. Lay your fish flat on the board. 10. The market form of fish wherein both sides of fish is still joined but bones are removed? A. Butterfly B. Drawn C. Fillet D. Steak

Answer:

1.) C

2.) C

3.) C

4.) A

5.) A

6.) B

7.) B

8.) C

9.)D

10.) B

Explanation:

read it first and answer it slowly and you can get the right answer

16. 4. Which of the following is intended to be used in preparing food for generalpurposes? A Bowl C. Kitchen knife B. Cutting board D. Shell knife 5. Which of the following is a flat-bottomed pan used for frying, searing andbrowning of food? A. Frying pan C. Pressure cooker B. Grill D. Steamer 6. Which of the following is a flat-bottomed pan used for frying, searing andbrowning of food? A Frying pan C. Pressure cooker B. Grill D. Steamer 7. Which kind of fish has no internal bone structure? A. Fin fish C. Round fish B. Freshwater fish D. Shell fish 8. Which of the following fishes is high in fat? A Bass C. Mackerel B. Cod D. Red Snapper 9. Which of the following fish is low in fat? A Cod C. Trout B. Salmon D. Tuna

Answer:

4.b

5.d

6.d

7.c

8.a

9.a

Explanation:

Paki brainlist nalang po

1. which kind of fish has no internal bone internal bone structure?​

2. which kind of fish has no internal bone structure?​

3. which kind of fish has no internal bone structure

4. Which kind of fish has no internal bone structure? a. fin fish b. freshwater fish c. round fish d. shell fish

7. which kind of fish has no internal bone structure?A. fin fish B.freshwater fish C.round fish D.shell fish​

11. Which kind of fish has no internal bone structure? a. fin fish b. freshwater fish c. round fish d. shell fish

Video Terkait

1. which kind of fish has no internal bone internal bone structure?

2. which kind of fish has no internal bone structure?

7. which kind of fish has no internal bone structure?A. fin fish B.freshwater fish C.round fish D.shell fish