Lesson 13 (TLE10) (PHINMA)

• What should you be able to identify at the end of this lesson?

  Fish and seafood types, varieties, and nutritive value
• What does seafood refer to?

  Aquatic animals used as food
• What are the main types of seafood?

  1. Vertebrates or Finfishes
  2. Shellfish
  3. Invertebrates
• How are vertebrates or finfishes classified?

  By types like round fish and flatfish
• Name two examples of round fish.

  Cod and haddock
• What distinguishes fat fish from lean fish?

  Fat fish have oil all over their bodies
• What are crustaceans?

  Hard-shelled seafood like crabs and lobsters
• What is the main characteristic of mollusks?

  They have soft bodies protected by shells
• What are bivalves?

  Mollusks with two shells like clams
• What is the composition of a typical fish?

  Head, body, tail, and fins
• What percentage of a fish is edible?

  63% to 65%
• What is rigor mortis in fish?

  Stiffening of muscles after death
• What are the types of fish based on fat content?

  • Fat fish: 5% to 20% fat
  • Medium-fat fish: 2% to 5% fat
  • Lean fish: less than 2% fat
• What is the moisture content of typical finfish?

  Up to 84%
• How does the fat content in fish vary?

  By season, feed, size, and age
• What are the market forms of fish?

  Live, whole, drawn, dressed, steak, split, deboned, fillet, butterfly fillet, sticks, cubes
• What is the protein content in typical finfish?

  15% to 25%
• What is a drawn fish?

  Fish that has been eviscerated
• What is a fillet?

  The fleshy part of the fish, boneless
• How are sticks of fish defined?

  Small elongated chunks of the same size
• What is the main indicator of freshness in shellfish?

  They are usually brought live
• What happens to shellfish if not cooked quickly?

  They do not stay fresh for long
• What are the steps to handle fish and seafood properly?

  1. Keep it cold
  2. Avoid cross-contamination
  3. Clean surfaces and utensils
  4. Cook thoroughly
  5. Store properly
• What is the purpose of the activity mentioned in the lesson?

  To cook a market form of fish
• What are the methods of preparing fish?

  • Grilling
  • Baking
  • Frying
  • Steaming
  • Poaching
• What is palabok sauce made with?

  Juice extracted from sautéed meat
• What do fresh shucked oysters look like?

  Translucent
• Why are some shellfish cooked in their shells before marketing?

  To preserve freshness before sale
• How is cooked meat from shellfish packaged for sale?

  In vapor-proof plastic packages
• What happens to unsold shrimps?

  They are removed from their shells
• What is the purpose of washing shrimp meat in brine solution?

  To keep it fresh
• What are the steps for cleaning fish?

  1. Scaling
  2. Cutting
  3. Eviscerating
  4. Rinsing
  5. Slicing
• What is the first step in scaling fish?

  Soak the fish to facilitate scale removal
• How should you hold the fish while scaling?

  With one hand, almost vertical
• Where do you cut to remove the head of a large fish?

  Above the collarbone behind the gills
• How do you remove the dorsal fin?

  Make vertical cuts toward the backbone
• What is the method for eviscerating a fish?

  Make a slit down the center of the belly
• What should you use to rinse the fish?

  Clean, cool, running water
• What are the different slicing preferences for fish?

  Drawn, dressed, deboned, steaks, fillets, sticks, split
• What is the main principle in preserving fish?

  • Prevent or delay microbial decomposition
  • Use various preservation methods