foods fish processing second grading

7/30/2019 Foods Fish Processing Second Grading

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Name: Date:

Year & Section: Grade/Score:

TLE IIFoods and Food Services(Meat Processing)Activity No. 2.1

Activity Title: Pork TocinoLearning Target: To familiarize the ingredients, procedures, tools and equipment in preparing pork

tocinoReference: Livelihood Technology s. 17 Meat Processing, ITDI-DOST, pp.6

CONCEPT NOTES: Ingredients:

1 Kg. Pork ( Kasim or pigi)2 Tbsp. Salt5-8 Tbsp. Sugar1 Tbsp. Rhum / Gin - tsp. Praque Powder - 1 tsp. Vetsin (optional) Tablet Ascorbic Acid (250 mg.)

Procedure:1. Slice meat to about 0.63 cm. (1/4 inch ) thick2. Mix all above ingredients for curing.3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution

of curing mixture.4. Arrange the pieces in a bowl and cover.5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the

slices may be dried under the sun after curing to prolong shelf life).

Utensils Needed:1. Mixing bowl2. Knife3. Chopping Board4. Measuring spoon5. Weighing scale

EXERCISESVocabularies

1. Rub -Application

1. Accomplish job plan for Pork Tocino and make a market list and budget


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Activity Title: Pork TocinoLearning Target: To familiarize the ingredients, procedures, tools and equipment in preparing pork

tocinoReference: Livelihood Technology s. 17 Meat Processing, ITDI-DOST, pp.6

PORK TOCINO Ingredients:

Procedure:

Utensils Needed:

EXERCISESVocabularies

1. Rub -Application

1. Accomplish job plan for Pork Tocino and make a market list and budget


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Activity Title: Project Planning (Pork Tocino)Learning Target: To prepare a project plan for Pork Tocino

I. Objectives:1. ___________________________________________________________________________2. ___________________________________________________________________________3. ___________________________________________________________________________

II. Bill of MaterialsQty. Unit Particulars Unit Cost Total Cost

TOTAL

III. Tools and Equipment Needed

IV. Procedure

V. Total Cost of the Product VI. Working Drawing:a. Cost of the Materials -b. Labor Cost -

Total -

VII. Remarks/Ratings:

Checked by:


4/27

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Activity Title: Calculating Production CostLearning Targets: Calculate the cost of production.Reference: http://www.ehow.com/how_6550932_calculate-production-cost.html#ixzz1ERTYTnPu

How To Calculate Production Cost:Add your fixed costs to the variable costs and divide by the number of items produced; this equals your

cost of production for one item. The price you are charging for your product will need to be greater than thecost of production; otherwise, your business will be operating at a loss.

Formula : production cost(PC) per item = fixed costs (FC) + variable costs (VC) divided by number ofunits/item(N) PC = (FC + VC) / NExample: Aling Celyn sell a home-made chicken tocino. She spent 20.00 for the firewood and spent 240.00 forthe ingredients. She was able to make 10 packs of chicken tocino. How much was the cost of production perpacks of chicken tocino?

Given: fixed cost(FC) = P 20.00 , variable cost(VC) = P240.00 , number of unit or item(N)= 10Solution:PC = (FC + VC) / N substitute the given

= ( P 20.00 + P 240.00 ) / 10 add fixed and variable cost divide by the number of item= P 260.00 /10= P 26.00 cost of production per item

Exercises:1. Given that fixed cost and variable cost are P 200.00 and P 300.00, respectively for 10 packs chicken

ham. Determine the cost of production per pack of chicken ham. Show your solution.

2. Mercy sells 15 dozens of chicken longanisa skinless. She paid 250.00 for the ingredients and 100 .00for the labor. Compute the cost of production per dozen if shed have to gain profit. List down the fixedand variable factors in the production of chicken longanisa skinless.

3. Why is it important to determine the cost of production?
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Activity Title: Market Forms of PoultryLearning Target: To identify the market forms of poultryReference: Livelihood Technology s.17, Meat Processing; DOST-ITDI, pp.7

MARKET FORMS OF POULTRY1. Live poultrya type of poultry which are live, alert, healthy, well-feathered and well formed.

They should have good fat covering, free of tears, broken bones, bruises and blisters.

2. Whole poultryThis is similar to the form of the live poultry but it is no longer alive.3. Dressed poultryThese are slaughtered birds that have been bled and de-feathered. The head,

Ffeet and viscera are still intact.

4. Drawn poultryThese are slaughtered birds which have been bled, de-feathered and thevisceral organs are removed. Dressed poultry sold as such may be drawn by the market vendor

upon request.

5. Readyto-cookThese are slaughtered birds that have been bled, de-feathered and the visceralorgans, feet and head are removed and ready for cooking. Ready-to-cook chicken are available

either chilled or frozen in the supermarkets of big cities.

6. Poultry parts- In this form, several poultry parts of single piece are made available in modernsupermarkets either chilled or frozen. Poultry parts are a big treat to consumers who have great

preferences for one part over the others. The various poultry parts are divided into either:

a. Dark meatdrumsticks, thighs, wings, neck, back and rib cageb. White meatbreastc. Variety meatsgizzard, heart and liver, head and feet

EXERCISES1. Differentiate between live and whole poultry.

2. Differentiate drawn and dressed poultry.

3. Draw and label the different poultry parts.


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Activity Title: Project PlanningLearning Target: To prepare a project plan for

____________________________________(Name of Project)

I. Objectives:1. ___________________________________________________________________________2. ___________________________________________________________________________3. ___________________________________________________________________________


TOTAL


IV. Procedure

V. Total Cost of the Product VI. Working Drawing:a. Cost of the Materials -b. Labor Cost -

Total -


Checked by:


7/27

Name: Date:Year & Section: Grade/Score:

TLE IIFoods and Food Services(Fish Processing)Activity No. 2.6

Activity Title: The Nature of FishLearning Targets: 1. Understands the nature of fish; 2. Identify the major categories of flesh foods.

3. Classify flesh foods as to vertebrate and invertebrate.Reference Title: A Guide to Food Selection, Preparation and Preservation

The Nature of FishFish is scientifically known as Istiophorus Orientalis. This group of flesh foods may classified into two majorcategories: fish (vertebrate) and shellfish (invertebrate). Fish is covered with scales while the shellfish is encased in

some type of shell. Shellfish is of two groups, the mollusks and the crustaceans. The mollusks are soft in structureand are either partially or wholly enclosed in a hard shell that is largely of mineral composition. Examples of molluskare oysters, clams, abalone, scallops, and mussels. The crustaceans are covered with crustlike shells and havesegmented bodies. Common examples are lobster, crab, shrimp, and crayfish.

The kinds of scaly fish available for food vary widely in different localities. They include both salt-water andfresh water varieties and differ in flavor and quality depending partly on the water in which they grown. Most fishare caught in the open seas and their availability is not dependent on mans productive efforts, unlike agricultural orfarming crops, but rather on his ability to detect and catch large school of fishes. However, in the Philippines wehave learned to culture some marine fish and bangus. This is the foremost example. The act of culturing fish ininland water is called aquaculture, while culturing in salt water bodies such as coves and shores is mariculture.Mariculture, presently applies to tahong and oysters, is relatively in the Philippines.

Fish has always been an important item in the Philippine diet and is one of the cheapest sources of protein

and thus can take the place of chicken, pork, carabeef, or beef. Like these meats, the protein of fish contains all theessential amino acid; hence it has a high biological value.

ShellfishFish and shellfish are very perishable and deteriorate rapidly after removal from water. Fish with shells are

distinguished from fish with bones form two groups based on differences in the character of the shells. Oysters,clams, scallops live in hinged shells. They have unsegmented bodies and the whole portion is eaten except in the caseof the scallops. Of the scallops only the muscles are used. Lobsters, crabs, and shrimps have various appendages andshelllike crusts that conform to the shape of their bodies. Fifteen percent of total fish consumption in thePhilippines consists of shellfish. It includes squid, cuttlefish and sea cucumber.

Exercises 1. Give the meaning of the following terms.1. Mariculture -2. Aquaculture3. Crustaceans4. Mollusks5. Istiophorus Orientalis -

Exercises 2. Identify the following whether it is Vertebrate or Invertebrate.1. milkfish 6. shrimp2. mussels 7.c.atfish3. lobster 8.abalone4. flying fish 9.crayfish5. tilapia 10.crab

Exercises 3. Explain briefly the following questions. (5 pts. each)1. What is the difference between vertebrate and invertebrate?

2. Why it is the fish is important of the Filipinos diet?

3. What is the difference between crustacean and mollusks shellfish?


8/27



Activity Title: Deteriorative Changes after DeathLearning Targets: 1. Identify the deteriorative changes of the fish.

2. Describe the changes of the fish flesh after death.3. Understand on how deterioration occurs.

Reference Title: A Guide to Food Selection, Preparation and Preservation

The Deteriorative ChangesMost fish caught from the sea die even while still in the net in the water. Those caught or harvested

from inland waters also die shortly they are taken from water. An exception is those fish with accessorybreathing organs like hito and dalag which stay alive after catch.

The deteriorative changes after death of the fish are important to its acceptability as food. Immediatelyafter death, the fleshy portion or muscle of fish is soft, gel like, and sticky. The rigor mortis sets in and ischaracterized by rigidity of the muscle. When rigor has passed, spoilage starts. This is caused mainly by fishenzymes and bacteria. The bacteria come from the slime of the fish skin as well as from the gills and intestinaltract. The flesh of a healthy fish is actually sterile. The enzymes which are found mainly in internal organs ofthe fish start digesting the neighboring flesh. A substance which is found in living fish called trimethylamineoxide is converted to trimethylaminewhich imparts the characteristic odor of stale fish. Oxidative deteriorationor rancidity of fish fat follows.

Exercises.A. Give the meaning of the following terms and translate into vernacular term/s.1. Spoilage2. Rigor3. Enzymes4. Deteriorate5. Sterile6. Bacteria7. Oxidative8. Harvest9. Stale10.Rancidity

Exercises 2. Explain shortly what is asked. (5 pts. each)1. When does deterioration of the fish starts?

2. Where do the bacteria and enzymes come from?

3. What do you mean by trimethylamine oxide?

4. What is the importance of having accessory breathing organs of fish?


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Activity Title: Nutritive Value of Fish and Shellfish.Learning Targets: 1. Identify the different nutritive value of fish and shellfish.

2. Appreciate the importance of its nutritive value.Reference Title: A Guide to Food Selection, Preparation and Preservation, Nora Narvaez - Soriano

Nutritive Value of Fish and ShellfishFish is high in vitamins, minerals, and protein but low in fats and carbohydrates. Nutritive components:Protein, Fish is one of the most valuable sources of high grade protein. Most fish contains 18 20 %

protein with most the essential amino acids in the right proportion. Apahap, lapu-lapu, labahita, tulingan,talakitok, biaand kandulihave generally high protein content. Protein is needed for growth and repair of bodytissues Fats. The fat content of fish varies. Most fish varieties are low in fat. ( lea than one percent) thus, beingmoderately low in calories. Fat is not always uniformly distributed throughout the flesh of a fatty fish but it isfound on the belly, head and the liverwhere the bulk of it is stored.Vitamins. Fish liver oil are topically rich sources of Vitamin A. Often, parts of a fish not normally eaten,like the liver and gut, contain much grater quantities of oil soluble vitamins than the flesh. Fish roe, whenpresent is also a good source of vitamins. An average serving of fish meat supplies 1/20 to 1/5 of dailyallowance for B, 1 /25 to 1/5 of B2, and 1/10 to of Niacin. These Water soluble concentrates contain an

appreciable amount of Vitamin B2a growth promoting compound.Minerals. The edible portions of fishes are satisfactory source of magnesium, phosphorus, iron, copper,and iodine. Shellfish is rich in minerals such as calcium which is good for the bones. Inclusion of fish in thedaily diet provides an abundant mineral intake.Carbohydrates. All shellfish has some carbohydrates in the form of glycogen. Its sweet taste is due tothe glucose formed by enzymes action from glycogen.

Exercises 1. Fillin the blank with the correct word/s.1. All __________ has some carbohydrates in the form of ______________.2. Most fish contains _________ proteins with most of the essential ____________ in the right proportion.3. ____________ are topically rich source of ____________.4. The sweet taste is due to the ___________ formed by the enzymes from ___________.5. Shellfish is rich in minerals such as __________ which is good for the ____________.

Exercises 2. Enumerate what is being asked.A. What are the particular kinds of fish rich source of proteins?

B. List down the minerals found in the edible portion of fish.

C. Write the three parts of the fish where the bulk of fats are stored.

D. List down the nutritive components of fish.


10/27



Activity Title: Parts of the fish and its meaning.Learning Targets: 1. Identify the part of the fish.; 2. Name the part of the fish.Reference Title: A Guide to Food Selection, Preparation and Preservation

Author: Nora Narvaez - SorianoInternet : Enchanted learning . com

Parts of Fishanal fin - the fin on the lower side of the bodynear the tail

caudal fin - the tail findorsal fin - the fin on the upper side of thebody

eye - sight organs located on the headgills - fleshy organs that are used forbreathing - they are located on the side of thehead

lateral line - a series of sensory pores (small openings) that arelocated along the sides of fish - they sense vibrations in thewater

mouth - the part of the body which the fish uses to catch food -it is located at the front of the body

pectoral fin - each of the paired fins on either side of the body,near the head

pelvic fin - each of the paired fins on the lower side of the body,near the head

Exercise 1. Identify the parts of a fish

1. The tail fin -2. The fin near the head -3. sight organs of fish-4. the fin on the upper side of the body -5. organ used for breathing -6. uses to catch food -7. fin on the lower side of the body -8. fin on the lower side of the body near the tail -9. sensory pores along the sides of the fish -Exercise 2.Name the parts of a fish.
http://www.enchantedlearning.com/label/http://www.enchantedlearning.com/label/http://www.enchantedlearning.com/label/


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Activity Title: Types of ShellfishLearning Targets: 1. Identify the various type of Crustacean shellfish.Reference Title: A Guide to Food Selection, Preparation and Preservation

Author: Nora Narvaez - Soriano

CrustaceansCrustaceans are shellfish with hard shells over the back and along the claw but have softer shells

covering the lower part of the body and legs. Crabs, lobsters and shrimps are example of this type.

Crab These are various types of crabs commonly found in the Philippines: the alimangoor greencrab, the alimasagor blue crab, and the talangka.The talangka or kapiis unique due to its small size, about onefourth the size of a regular crab. A fresh water

crab obtained from the rivers has a shell that covers the lower part of its body and is soft enough to be edible.The carapace or hard shell covers its back which contains the fat or aligithat may be separate from the meatand preserved. Called taba ng talangkait is eaten as sauce, a delicacy prepared laboriously by expects. Thebigger crabs alimangoand alimasag, also contain aligiwhich is normally with its meat.

Lobsters It is the popular shellfish in New England Fisheries. The claw meat is preferred and brings ahigher price than the tail meat. Lobsters are expensive and marketed mainly for export.Shrimps These are more commonly eaten than the lobster. Like crab, some shrimps are also small

and would normally be eaten whole with their shells. Suahe(white shrimp), Tiger prawn (sugpo), and alamang( small shrimp) are salt water shrimps while Ulangand Taguntonare fresh water shrimps.

ExercisesA. Give the tagalog name of the following shellfish.1. fresh water shrimp2. green crab3. small crab4. blue crab5. small shrimp6. white shrimpB. Fill-in the blanks

1. __________________________ are shellfish with hard shells over the back and along the claw buthave softer shells covering the lower part of the body and legs.

2. A fresh water crab obtained from the rivers has a shell that covers the lower part of its body and is softenough to be edible.

3. ____________________are more commonly eaten than the lobster.4. Lobster is a popular shellfish in .5. _________________ and ______________________ are examples of fresh water shrimps.6.

Salt water shrimps include .7. The fat of a crab is known as .

8. The part of a lobster which has a higher price is .9. Examples of crustaceans are .10.It contains the fat of the crab .


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Activity Title: Parts of a FishLearning Targets: Draw and label the parts of a fishReference Title: Culinary Arts IV


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Activity Title: Types of ShellfishLearning Targets: 1. Identify the various type of Mollusk shellfish.Reference Title: A Guide to Food Selection, Preparation and Preservation

Author: Nora Narvaez - SorianoMollusksMollusks have soft unsegmented bodies and are protected by calcareous shells in one or more piece or

enclosed in hard shells which are largely mineral in composition. Examples of these are oysters, clams, scallopsand sea mussels.There are two types of mollusks: the univalves with one shell and the bivalves with two shells. The

shells of mollusk are usually hard all over so that they are not in any case edible. Koholis one example ofunivalve while clams (halaan), kabibi, tulya, oysters (talaba), and mussels ( tahong) are the bivalves.

The composition of the edible portion of mollusks is quite different from fin fishes and crustaceans,even if the formers shell is not normally eaten. Their flesh is generally leathery in texture. They comparativelyhigh in glycogen content.Tahong is a salt water mussel cultured mostly in Bacoor, Cavite. Its meat is considered more deliciousthan that of oysters.Oystersgrown in artificial beds are usually of better quality than those grown in natural beds. Oystereggs are now being planted in many waters. When the eggs are hatched the tiny oysters which are not anylarger than point of a needle move about the water and finally attach themselves to some body such as stone, a

stick, or a shell. They grow slowly and at the age of one year they have usually reached about the size of silverquarter. Oysters are harvested by picking and scooping the shells from the bottom of the sea.Clams are two types: the hard shell clams and the softshell clams. The former have tightly shut shellsbut the latter may have partially open shells because of the long siphon extending from the interior. Clams aredug by hand.Scallops are highly prized because of their buttery texture and delicate flavor. Scallops have two shellsand are capable of swimming freely though water.

Other family are squid (pusit), and octopus (pugita)

ExercisesA. Give the tagalog name of the following shellfish

1. oyster 4. mussel2. clam 5. squid3. octopus

B. Fill in the blanks.1. ___________________have soft unsegmented bodies and are protected by calcareous shells in one

or more piece or enclosed in hard shells which are largely mineral in composition.2. The two types of mollusks are3. It is a salt water mussel and is more delicious than oysters.4. Scallops are highly prized because of _______________________________________________.

C. Questions1. What is the difference of the composition of the edible portion of mollusks and fishes &

crustaceans?

2. What are the two types of clams? Describe each.

3. How are oysters harvested?4. How are clams harvested?5. Give examples of univalves.6. Give examples of bivalves.


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Activity Title: Names of Philippine Fish (Local & English terms)Learning Targets: 1. Identify the different names of Philippines fish.

2. Identify each Local names and the English name of fish.Internet : Kitchen Rescue. Reggie.Aspiral

LOCAL NAMES ENGLISH and OTHER REGIONAL NAMES

Alakaak Tuel, balat, dulama Croaker

Alumahan Tuna, tambacol, tanigi, tanigigi Long-jawed Mackerel

Apahap Katuyot, matang-pusa, mangagat Sea bass; bulgan (Negros); Barramundi (Australia)

Asohos Whiting

BakokoSea bream, reddish variety or sweet lips; related to snapper, with asmaller mouth; passed off as grouper (lapu-lapu)

Bagus Milkfish

Bisugo Threadfin bream

Betilya Emperor, white snapper; passed off as maya-maya

Blue marlin / Royal blue marlin Swordfish (billfish)

Chabita Hiwas, Isabita, Bilong-bilong, Tahas Moonfish

Dagum-dagum Kabayo-kabayohan SeahorseDalag Mud fish

Dalagang bukid (Lapas, morong, boyoyod) Yellow tail fusilier

Danggit Rabbit fish with white dots

Dapa Indian halibut or tongue sole

Dilis (Bulinau, silag, bombra, sibuyan) Anchovy

Dorado or kabayo Mahi-mahi, dolphin fish

Duhol Sea snake

Espada Beltfish

GalunggongHard-tail mackerel (galunggong babae); round scad (galunggonglalaki), muro-aji in Japan.

Gindara

Oil fish (escolar); two types: smooth-skinned and rough-skinned,the latter with a higher oil content; for both, servings of more than 6oz or 150 g may cause bothersome loose oily stools, for which it hasbeen referred to as "xenical' fish. A good "colon-cleansing" fish, but atraveler's nightmare, a fish to avoid if travel is contemplated in a dayor two.

Exercise.GIVE THE ENGLISH NAME OF THE FISH GIVE THE LOCAL NAME OF THE FISH

1. Galunggong - 9. Oil fish -2. Duhol - 10. sea snake -3. Dalag - 11. moon fish -4. Matang pusa - 12. sea horse -5. Blue marlin - 13. whiting -6. Bangus - 14. Yellow tail fusilier -7. Dilis - 15. belt fish -8. Danggit - 16. croaker -


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Activity Title: Names of Philippine Fish (Local & English terms)Learning Targets: 1. Identify the different names of Philippines fish.

2. Identify each Local names and the English name of fish.Internet : Kitchen Rescue. Reggie.Aspiral

LOCAL NAMES ENGLISH and OTHER REGIONAL NAMES

Hasa-hasa Short-bodied mackerel

Haol-haol Bilis, Tamban-tuloy Sardines

Hito Catfish

Isdang lawin Flying fish

apayuki Mackerel

Kanduli Salmon catfish

Labahita (Mangadlit, isdang ilong, pulang ikog) Surgeon fish or unicorn fish

Lapu-lapu Bato-bato Kulapo, Kakab Grouper

Loro Parrot fish, brightly colored with beak-shaped mouth

Malasugui Black or white marlin

Maming Wrasse

Matang baka Purse-eyed scad

Matang-dagat Tilefish

Matumbok Sailfish

Maya-maya (Bambangon, matangal, alsis) Red snapper

Pagi Manta orsting ray

Palos Eel

Pampano Apahan, damis lawin, pulang buntot Pomfret, silver or black

Pla-pla Tilapia bigger than 1 kg

Sapsap Hiwas, Laway-laway Small flat fish, Ponyfish

Salay-salay Pampano, Apahay, Tarakitok Smooth-tailed trevallySinarapan Mistichthys Luzonensi, world's smallest edible fish

Talakitok

Tambakol Tulingan, barilis, talingay Skipjack tuna

Tamban Sardinella

TanguingueTangi,Tanige Spanish mackerel; kingfish (U.S.); a bigger variety is called wahoo.

Tawilis Herring; found only in Taal Lake.

EXERCISE. List at least 20 local names of fish and give its corresponding English name.1. 11.2. 12.3. 13.4. 14.5. 15.6. 16.7. 17.8. 18.9. 19.10. 20.


16/27



Activity Title: Characteristics of the Fresh and Stale fish.Learning Targets: 1. Identify the various characteristics of fresh and stale fish.

2. Distinguish between fresh and stale fish.3. Recognize the characteristics of fresh and stale fish.

Reference Title: A Guide to Food Selection, Preparation and Preservation

Characteristics of Fresh and Stale fish

Criteria Fresh StaleEye bright, full, bulging dull, wrinkled, sunkenGills bright red, covered with clear

slime, odor freshdull brown or gray, slime cloudy,

odor offensiveOdor fresh, sea weedy odor stale, sour, putridBody firm softColor bright, shiny fadedFlesh firm, elastic, finger impression does

not remainsoft and flabby, finger impression

remains

Slime clear opaqueBelly walls intact often ruptured, viscera protruding

Muscle tissue white, light` pinkish, tainted, with bloodespecially around backbones

Vent pink, not protruding brown protrudingScales complete, adhere. Tightly, sink loosely attachedTest sink in the basin of water float in a basin waterTaste sweet biting itchy

Exercise 1: Complete the sentence by underlining the word/s in the parenthesis.1. A fresh fish has a (bulging, wrinkled) eye.2. When the finger impression (will, will not) remain, it means the fish is stale.3. The color of the muscle tissue for the stale fish is (white, pinkish).4. It has a (sweet, itchy) taste when fresh.5. One way to test the fresh fish when it (sinks, floats) in the basin.

Exercises 2: Complete the table by filing the blank with the correct answer.

Criteria Fresh StaleBodyEye bright, full, bulging dull, wrinkled, sunken

brown protrudingTest float in a basin waterFlesh soft and flabby, finger impression remains

sweet

bright red, covered with clear slime,odor fresh

dull brown or gray, slime cloudy, odoroffensive

Muscle tissue pinkish, tainted, with blood especiallyaround backbones

fresh, sea weedy odor stale, sour, putridbright, shiny

Belly walls often ruptured, viscera protrudingScales complete, adhere. Tightly, sinkSlime clear


17/27



Activity Title: Market forms of fishLearning Targets: Identify the different market forms of the fish.Reference Title: A Guide to Food Selection, Preparation and Preservation

Author: Nora Narvaez - Soriano

In the market, meats and other forms of meat are categorizing according to its size, sex, classes andbase on the cuts. Cuts are sliced or cut upon the uses of cookery and availability of meat in the market. Like

meat fish is also available into different forms and cuts.

Market Forms of the Fish

1. Live fish or whole fishthese are transported and marketed alive. Whole, round fishes are caught andtaken from the water.

2. Dressed fishis whole fish with scales, entrails, fins and head removed. Common examples of thedressed fish are use in making sardines and can goods.

3. Butterfly filletare the two sides of the fish cut lengthwise away from the backbone and held together bythe uncut flesh and skin of the belly. Mostly of the butterfly fish used in dried fish production.

4. Filletis the boneless side of the fish cut lengthwise from the backbone. These are the fishes which areexported in some areas herein the Philippines and outside countries.

5. Steaks are cross section slices cut from a cross section of backbone generally included.6.

Sticksare uniform cuts from large blocks of frozen fillets.7. Fish cakes- are "prepared from flaked fish, potatoes, and seasonings, and shaped into cakes, coated withbatter, breaded, and then packaged and frozen, ready-to-be-cooked"

8. Fish fingersExercises.

A. Enumerate the eight (8) market form of the fish and describe each. (2 pts each)1.2.3.4.5.6.7.8.

B. Essay: Explain what is asked. (5 pts)1. Differentiate steaks and sticks.

2. What is the significance of knowing the different market forms of the fish?

3. How are fish cakes prepared?


18/27



Activity Title: Market forms of fishLearning Targets: Draw the different market forms of the fish.Reference Title: Foodservice Management III


19/27

Name: Date:



Activity Title: Market forms of shellfishLearning Targets: Identify the different market forms of the shellfish.Reference Title: A Guide to Food Selection, Preparation and Preservation

Market forms of the ShellfishShellfish are sold in the shell, shucked or removed from the shell, or cooked. All forms are quickly

perishable and care is needed in selecting them.

1. Live ShellfishIdeally crabs, clams, mussels and snails, oysters and shrimps should be marketed alive. A live

crab indicated to be fat if its claws do not have sharp teeth and if it is heavy in weight. The female crabhas a narrow, more pointed apron. Filipino consumers generally prefer the female variety. Because ofthe proximity of most markets to the source of shellfish, live species can be sold to consumers.

2. Whole ShellfishWhole shellfish are served in the form on which they are caught but are no longer alive. The

head and thorax are intact. Filipinos are fun of eating the head and extremities of crabs and shrimps.

3. Shucked ShellfishOysters, clams, mollusks and scallops are removed from the shells and are known as shucked

shellfish. Fresh shucked shellfish have a translucent appearance but become opaque when no longerfresh.

4. Headless ShellfishShrimps, lobster, and prawn for export are marketed in headless form; the head and thorax

removed. Foreign consumers do not favor the consumption of these parts of the shellfish. Furthermore,

the head is removed mainly because it is the main source of bacterial spoilage.

5. Cooked FormMost cooked shellfish are canned for export. The meat of shrimps, crabs, and lobsters are

usually popular items for canned products. At present, only a small volume of canned, cooked shellfishis available locally; most of it is imported.

Exercise.1. What are the market forms of shellfish?

2. What are the popular shellfish that is used for export?

3. How do we know if the crab is fat?

4. What is the difference between shucked and headless shellfish?

5. Why does the Filipino consumer prefer to select female crab than the male crab?


20/27

Name: Date:



Activity Title: Principles of Cooking ShellfishLearning Targets: Identify the principles in cooking shellfishReference Title: A Guide to Food Selection, Preparation and Preservation

Principles of cookery1. Shellfish requires a little cooking time; overcooking causes the flesh to become tough and fibrous.2. Unwholesome parts of most shellfish such as the beard of mussels, crabs grills, or lobsters internal tubes

must be removed before cooking.

3. Color change in crustaceans is an indication that cooking is done. Shrimps and crabs, for example,change from dark blue green to an attractive orange or bright red.

4. Crabs are usually boiled in a small amount of brine for 10 to 20 minutes until a color change occurs.Over cooking would make the food watery.

5. Clams, oysters, and mussels may be roasted, baked, or broiled in their shells to retain their delicate flavor.6. Shellfish are all very lean. Therefore, dry heat, high heat and long cooking time will make them tough

and rubbery. Ideally they should be either steamed or simmered within the temperature range of 190 120 F. All shellfish cook very quickly.

Questions:1. What will happen if we overcooked shellfish?

2. What are ideal cooking methods in preparing shellfish?

3. What are some of unwholesome parts of most shellfish which should be removed before cooking?

4. How long should crabs be boiled?

5. If crabs were overcooked, it will become .6. How do we know if crustaceans are already cooked?

7. What is the color of shrimps and crabs when cooked?

8. What are the causes why shellfish becomes tough and rubbery?

9. What cooking methods retain the delicate flavors of clams, mussels and oysters?10.All shellfish should be cook .


21/27

Name: Date:



Activity Title: Fish Cookery and Principles of Cooking FishLearning Targets: Understand the fish cookery and the principles of cooking fish.Reference Title: A Guide to Food Selection, Preparation and Preservation

Fish CookeryFish tastes much better when cooked. Fish is cooked to destroy any bacteria present as well as to improve its

taste and tenderness. In cooking, moderate temperature is used, long enough for the fish delicate flavor to develop,

for proteins to coagulate and for very small amounts of connective tissue present to break down. The flesh of fish offish is sufficiently cooked when it falls easily into clumps of chalkywhite flakes when tested with a fork.When no additional water is used to cook fish, it is important that no overcooking be done; otherwise the

fish would be very dry. This method is known as dry cookery. Broiling, baking, frying and toasting are examples ofsuch a method. As a rule, fat fish are more desirable for dry heat cooking.

When moist cookery is employed that is, fish is cooked in water it is best to allow the water to boil beforeplunging or adding the fish. Prolonged boiling tends to break the flesh of fish until it falls apart. Ten to 15 minutescooking is generally enough time for the fish to be done. Indication of doneness is evident when the flesh becomesopaque and the muscles are easily faked.

Principles in Cooking Fish1. If fish is not to be cooked at once, it should be dressed and wrapped completely and placed in the freezer in a

closed container or package.2. Fish requires less cooking time for it has no connective tissues. It is fully cooked when it can be easily flaked and

eyeballs come out.3. Fat fish is best cooked by dry heat, boiled or baked.4. Cooking should be done in the shortest possible time to avoid loss of moisture, flavor, and nutritive value.5. Because fish has a mild flavor, it is frequently served with sauce and some garnishes. Garnishes and sauce add to

the appearance and f flavor of fish. Sliced cucumber, tomatoes and green pepper, hardcooked eggs, pickles, etc.are good garnishes. Butter, tomato, chili, mayonnaise and catsup are example of sauce.

6. Fish should be served soon after it has been prepared, otherwise it will become dry and lose some of its flavor.Something colorful, crisp, or tart like celery, raw vegetables, coleslaw or tossed green salad should be served withfish.

7. Fish may be fried at moderate heat until golden brown. Fry only a single layer at a time and drain it on absorbentpaper.

8. When baking fish baste the fish occasionally to prevent it from drying out.Exercises 1: Give the meaning of the following terms.

1. Broiling2. Baking3. Frying4. Toasting5. Boiling

Exercises 2: Fillin the blank/s with the correct answer by selecting answer/s from the box.

Wrapped / flaked / heat / baste / served / moderate / mild / less / appearance / closed

1. If fish is not to be cooked at once, it should be dressed and ____________.2. When baking fish ________ the fish occasionally to prevent it from drying.3. Fish should be _______ soon after it has bee prepared.4. Fish has a _______ flavor, it is frequently served with sauce and some garnishes.5. Fish requires ______ cooking time for it has no connective tissues.6. Fish may be fried at ___________ heat until golden brown.7. The fish should be fully cooked when it can be easily _______ and eyeballs come out.8. If not to be cooked, fish should be placed in the freezer in a _________ container or package.9. Garnishes and sauce add to the _____________ and flavor of fish.10.Fat fish is best by dry _____, boiled or baked.

Exercises 3: Essay: Explain briefly. (5 pts)Use the back portion of this activity sheet in answering the ff. nos:1. What is the significance of the different principles in cooking fish?2. Why prolonged of boiling fish should be discouraged?3. What garnishes and sauces can be apply and why it should be used?


22/27

Name: Date:



Activity Title: Project PlanningDried FishLearning Target: To prepare a project plan for dried fish

Name of Project

I. Objectives:1. ___________________________________________________________________________2. ___________________________________________________________________________3. ___________________________________________________________________________


TOTAL


IV. Procedure

V. Total Cost of the Product VI. Working Drawing:a. Cost of the Materials -b.

Labor Cost -

Total -


Checked by:


23/27

Name: Date:



Activity Title: Project PlanningFish PasteLearning Target: To prepare a project plan for fish paste

Name of Project

I. Objectives:1. ___________________________________________________________________________2. ___________________________________________________________________________3. ___________________________________________________________________________


TOTAL


IV. Procedure

V. Total Cost of the Product VI. Working Drawing:a. Cost of the Materials -b.

Labor Cost -Total -


Checked by:


24/27

Name: Date:



Activity Title: New Fish and Fishery ProductsLearning Targets: 1. Identify the different fishery products.

2. Identify the fish products by technology.Reference Title: A Guide to Food Selection, Preparation and Preservation

New Fish and Fishery ProductsFish Quekiam is prepared by mixing the fish meat with shrimp meat, egg, spices, and vegetables and is served

sweet sour sauce to enhance its flavor.

Fish Croquettes are a mixture of fish meat, chicken, and vegetables chopped into fine pieces. It is formed intoballs and finally rolled in bread crumbs and deep fried in oil until brownish color is obtained.

Tuna Ham is a convenience item simply prepared from the meaty portion of fish. It undergoes curing in themixture of flavoring and preserving agents such as salt, sugar, and nitrates for one week, finally smoked toobtain a distinctive flavor and aroma.

Boneless Bangus is a result of deboning bangus, after which it may be closed, frozen, smoked, or fried. It mayalso be left open and picked in preparation for making it into daing.

Fish Burger is derived from a wide variety of fish such as lapu-lapu, tuna, and parrot fish. It is easily preparedby mixing the chopped fish meat with the ingredients such as salt, pepper, milk, onion, eggs, and hamburgerseasoning. Then it is molded into patties and fried in oil until a brownish color is obtained.

Spicy dilis is prepared from dried dilis, completely coated with the mixture of well blended ingredients such asegg, sugar, salt, sili, and cornstarch. It is fried in deep fat or oil.

Fish sausage similarity prepared to meat sausage, consists mainly of the white meaty portion of fish likelabahita, sharks, or marlin. It is prepared by grinding the fish meat and thoroughly blending it with otheringredients and cooked in simmering for one hour.

By - Product Technology

Fishery by products is largely derived from fish left unsold; these include products that cannot be sold as freshfish or rejects from drying and smoking plants. Such byproducts comprise the following:

Fish saucebagoong residue left after the exaction of patis.Fish meala dried product, ground to small particles and used as additives in animal feeds.Fish saucelocally called patis drawn off from the liquefaction of salt mixture.Fish silagefor animal feed ingredients; a product of acid hydrolysis.

Exercise1: Identify the answer and write it on the space provided.____________1. It is the result of deboning bangus, after which it may close, frozen, smoked, or fried.____________2. It is form into a ball with the mixture of fine meat of fish, chicken and species.____________3. It is a molded patty from variety fish and fried in oil until brownish in color is obtained.____________4. It is prepared by mixing the fish meat with shrimp and eggs. It served with sweet sour sauce to

enhance its flavor.____________5. It is prepared from the white meaty portion of fish.

____________6. It is for the animal feed ingredients, a product of acid hydrolysis.____________7. It is locally called patis drawn off from liquefaction of salt mixture.____________8. It is convenience item simply prepared from meaty fish and undergoes curing.____________9. It is a dried product, ground to small particles and used as additives in animal feeds.___________10. It is prepared from dried dilis, completely coated with the mixture of well blended ingredients

such as salt, eggs, sili, and cornstarch.

Exercises 3: List down at least 5 fishery products that are commonly found in our locality.


25/27

Name: Date:



Activity Title: Fish processes and methods preservationLearning Targets: 1. Discuss the importance of fish processes and preservation.

2. Identify the methods of preservation.Reference Title: A Guide to Food Selection, Preparation and PreservationInternet : Bearshare.com

Fish Processing and PreservationThe term fish processing refers to the processes associated with fish and fish products between the time

fish are caught or harvested, and the time the final product is delivered to the customer. Although the termrefers specifically to fish, in practice it is extended to cover anyaquatic organisms harvested for commercialpurposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and themanufacture of fish products. Another natural subdivision is into primary processing involved the preservationprocessing that produces products for retail and catering trades.

Preservation techniques are needed to prevent fish spoilage and lengthen shelf life. They are designed toinhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality. Spoilagebacteria are the specific bacteria that produce the unpleasant odours and flavours associated with spoiled fish.Fish normally host many bacteria that are not spoilage bacteria, and most of the bacteria present on spoiled fish

played no role in the spoilage. To flourish, bacteria need the right temperature, sufficient water and oxygen,and surroundings that are not too acidic. Preservation techniques work by interrupting one or more of theseneeds. It is a techniques used to prevent food from spoiling. It includes methods such as salting, pickling, dryingand freeze - drying, smoking, and the addition of chemical additives or curing. Food preservation has becomean increasingly important component of the food industry as fewer people eat foods produced on their ownlands, and as consumers expect to be able to purchase and consume foods that are "out of season."

Exercise1: Define the following terms.

1. Food preservation2. Fish handling3. Fish spoilage4. Preservation technique5.

Fish processing -

Exercise 2: Explain briefly, ( 3 pts each)

1. What is the importance of preserving fish?

2. Write down at least 3 benefits of preserving fish.

3. What are the strategies or techniques in fish preservation?
http://en.wikipedia.org/wiki/Aquatic_ecosystemhttp://en.wikipedia.org/wiki/Wild_fisherieshttp://en.wikipedia.org/wiki/Aquaculturehttp://en.wikipedia.org/wiki/Fish_farminghttp://en.wikipedia.org/wiki/Fish_farminghttp://en.wikipedia.org/wiki/Aquaculturehttp://en.wikipedia.org/wiki/Wild_fisherieshttp://en.wikipedia.org/wiki/Aquatic_ecosystem


26/27



Activity Title: Smoking HouseLearning Target: To draw the smoking house for fishReference Title: Culinary Arts IV


27/27



Activity Title: Methods of Fish PreservationLearning Target: To identify the methods of fish preservationReference: Culinary Arts IV, pp. 156-162

The deterioration of the quality of food may be due to:1. The biochemical action of enzymes in molds, yeast and bacteria that may grow in food2. A purely chemical reaction such as oxidation3. Any physical means resulting in bruising, moisture loss or gain, absorption of foreign odors, and attack ofinsects and rodents of food

*If these causes may be prevented, food can be preserved.

Fish preservation is accomplished by the following methods:1. Dryingpreserves food by reducing its water content below that in which microorganisms can grow and

reproduce. There are three ways of drying food:a. Sun-dryinginvolves the use of energy from the sun to dry the food.b. Dehydration - is made possible by the use of equipment called mechanical driers.c. Freeze-dryingconsists of freezing the fish in conventional freezing equipment and then removing

the ice formed by sublimation in vacuum. The freeze dried fish shows no shrinkage and looks verysimilar to fresh fish.

(Dried fish are packed in wooden boxes for large quantities and in plastic bags for small units.)

2. SaltingSodium chloride, commonly known as salt, functions as an agent which removes the water contentof fish muscles by osmosis. It improves the fish texture because it tends to make the fish firm. There are threebasic methods in applying salt in fish preservation:

a. Brine saltingis immersed in a constant saturated solution of 25 parts of salt for every 100 parts ofwater.

b. Dry saltingrock or granular salt is rubbed on the fish.c. Pickling salting the fish is covered with salt and then packed in watertight containers in layers,

with salt sprinkled between the layers.3. Smokingapplied to fish that has been cooked previously in salt solution or brine. This includes tinapa. The

preserving effect of the smoke is due more to the drying and cooking of the product than to the action of thepreservatives from hardwood fuel. The cooking effect of hot smoke destroys the bacteria and stop the actionof enzymes. There are two types of smoking:

a. Cold smokingthe temperature is maintained between 26-32.2oC for two to three weeks.b. Hot smokingthe temperature is kept at 48.8 OC at the beginning and gradually increased to 82.2

o

C and the smoking period lasts three hours.4. Fermentation Salt does not only preserve fish but also promotes fermentation. The most popular fishproduct preserved through fermentation is bagoong.

5. Canninga method of preserving food which combines the techniques of heating food to cook it, kill thespoilage of microorganisms, and destroy the activity of enzymes present in the food with sealing the food in

an airtight container to prevent the recontamination of the sterile canned food.

6. ChillingPreservation by chilling or freezing is based on the principle that extreme cold retards microbialgrowth and slows down enzyme activity and oxidation.

Chilling or refrigeration is the process of holding food just above the freezing point. It requires the

lowering of temperature of fish from 25oC to 1-4oC. Ice is the cooling agent used. Freezing starts at 0oC or

lower. The two methods of freezing commonly used are:

a. Slow or sharp freezingrefer to freezing in cold rooms wherein the temperature is held at -15to -29oC. Freezing is slow and takes from 12 to 72 hours.

b. Quick freezing refers to the freezing of food for a short time, generally 30 minutes or less, at aninitial temperature of 0oC and then lowering further to -17.8 to -34.4oC.

Supercold or cryogenic freezing a new method of freezing which makes use of liquid nitrogen. Frozen fish should be placed in a moisture-vaporproof (MVP) packaging materials that prevent moisture

from evaporating or air from entering the package. Freezer burn is prevented if the frozen food is properly

packed. With freezer burn, the food becomes hard and pithy and shows undesirable color and flavor

changes.

foods fish processing second grading

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