The document discusses marinades, which are used to add flavor and tenderize meat. It identifies the three basic components of marinades as acid, oil, and herbs or spices. Various types of marinades are described, including pineapple, teriyaki, and Jamaican jerk marinades. Meat and poultry should generally be marinated between 2 hours to 2 days, while seafood should only be marinated for up to 1 hour. Marinades help break down meat through the use of acid and tenderize through enzymes and moisture. Heat coagulates protein in meat and different cooking methods can determine the right way to cook meat.
Types of Seafood Prepared by: Ms. Leody C. Jumao-as
Different Types of Seafood
1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head.
a. Catfish
b. King fish
c. Mahi-mahi
d. Red snapper
e. Salmon
f. Striped bass
g. Tilapia
2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head.
a. Butter fish/ Pompfret/ Pompano
b. Halibut
Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell.
a. Clams
b. Mussels
c. Octopus
d. Oysters
e. Scallops
Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it.
a. Crabs
b. Craw/Cray fish
c. Lobsters
d. Shrimps/ Prawns
Quality Points of Fish
The eyes should be clear and raised, not sunken.
It should not smell of ammonia or have an unpleasant smell.
There should be slime on it and its skin should be moist.
Its gills should be bright and pink.
It should be firm in texture.
It should have no external damage
The scales should be firmly attached and shiny.
. It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh).
9. If frozen, there should be no evidence of freezer burn.
10. Once thawed, it should have firm flesh
Quality Points of Shellfish
It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh).
There must be no freezer burn on the flesh or skin.
Fresh shellfish should be alive.
The open shells of mussels or clams will close if tapped. If they do not, discard them.
It should have a fresh salty smell.
All claws and legs should be intact and not damaged.
Live shellfish should be lively not limp.
There should not be too many barnacles on the shells.
Shellfish should be a good weight in proportion to their size.
Market Forms of Fish
Whole Fish
Drawn Fish
Dressed Fish
Fish Steaks
Fish Fillets
Butterfly Fillets
Cured Fish
Cold-smoked
Hot-smoked
Dried Fish
Salted Fish
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Types of Seafood Prepared by: Ms. Leody C. Jumao-as
Different Types of Seafood
1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head.
a. Catfish
b. King fish
c. Mahi-mahi
d. Red snapper
e. Salmon
f. Striped bass
g. Tilapia
2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head.
a. Butter fish/ Pompfret/ Pompano
b. Halibut
Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell.
a. Clams
b. Mussels
c. Octopus
d. Oysters
e. Scallops
Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it.
a. Crabs
b. Craw/Cray fish
c. Lobsters
d. Shrimps/ Prawns
Quality Points of Fish
The eyes should be clear and raised, not sunken.
It should not smell of ammonia or have an unpleasant smell.
There should be slime on it and its skin should be moist.
Its gills should be bright and pink.
It should be firm in texture.
It should have no external damage
The scales should be firmly attached and shiny.
. It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh).
9. If frozen, there should be no evidence of freezer burn.
10. Once thawed, it should have firm flesh
Quality Points of Shellfish
It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh).
There must be no freezer burn on the flesh or skin.
Fresh shellfish should be alive.
The open shells of mussels or clams will close if tapped. If they do not, discard them.
It should have a fresh salty smell.
All claws and legs should be intact and not damaged.
Live shellfish should be lively not limp.
There should not be too many barnacles on the shells.
Shellfish should be a good weight in proportion to their size.
Market Forms of Fish
Whole Fish
Drawn Fish
Dressed Fish
Fish Steaks
Fish Fillets
Butterfly Fillets
Cured Fish
Cold-smoked
Hot-smoked
Dried Fish
Salted Fish
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Liven up your parties with the scrumptious & easy Fish finger recipe. Savor this delectable ever charming homemade fish finger recipe with zesty Tartar sauce, mayo & lemon wedges.
https://www.positivenewstrends.com/recipe/how-to-make-crispy-fish-fingers-at-home/
Excite your taste buds with tongue tingling flavors of easy to make Fish finger recipe. Celebrate the festive season with this delectable homemade appetizer. Team up this succulent fillet of fish with zesty Tartar sauce, mayo & lemon wedges for enhanced flavors
What are the top ten protein-rich foods?kandyboutique
Grilled chicken and vegetable skewers:
Ingredients:
1 pound boneless, skinless chicken breast, cut into bite-size pieces.
2 bell peppers (red, yellow, or green), cut into bite-sized pieces.
1 onion, cut into bite-sized pieces
1/4 cup olive oil
2 tablespoons of lemon juice
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
wooden skewers (soaked in water for at least 30 minutes)
Instructions:
In a small bowl, mix together olive oil, lemon juice, oregano, basil, salt, and pepper.
Add the chicken to the marinade, making sure that each piece is well coated. Cover and refrigerate for at least 30 minutes or up to overnight.
Preheat the grill to medium-high heat.
Thread chicken and vegetables onto skewers.
Grill skewers for 8–10 minutes on each side, or until the chicken is cooked through.
Serve hot and enjoy!
Nutrition values per serving (based on 4 servings):
Calorie: 240
Protein: 28g
Fat: 13g
Carbohydrates: 7g
Fiber: 2g
Sodium: 480mg
Please note that nutrition values may vary based on the exact ingredients used and serving sizes.
In this article, we have described the various steps involved in making a delicious seafood boil that can be prepared by anyone.
Do you know that a seafood boil is an easy and inexpensive way to prepare a large amount of seafood? This article tells you how to make a seafood boil, the ingredients needed and the steps involved in preparing it.
Cilantro is a key ingredient in creating great flavor in a lot of Mexican dishes. Check out some cilantro facts and an easy recipe for Sweet Lime Fish Tacos!
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
2. M A S A A T A K I T
A T E R I Y A K I U
R E F H E V E N O U
I N I W A I A N D T
N C O L O C H Y I E
A S A P I I E C C N
D F L A V O R I A D
E D M D F A B U A E
A A Y I R E T J F R
J C O A G U L A T E
Find the following
words:
1.Marinade
2.Coagulate
3.Flavor
4.Tender
5.Juicy
6.Acid
7.Oil
8.Herb
9.Teriyaki
10.Jamaican
5. Here are some general guidelines for
marinating:
Meat and poultry are generally marinated for 2
hours up to 2 days.
Seafood and fish should be marinated for no longer
than one hour.
Use a non-reactive container - steer clear of
aluminum, copper, or cast iron.
Wait for your marinade to cool down before
pouring over the meat of your choice.
Always refrigerate your meat while it's marinating.
Never reuse marinades!
6.
7.
8. Types of
Marinades
Three types of Wet
Marinades
1.Acidic Marinade
2.Enzyme Marinade
3.Dairy Marinade
Three Methods of Marinating
1.Wet Marinating
2.Dry Rubs
3.Wet Rubs (Pastes)
9. Types of
Marinades
Pineapple Marinade
This sweet, fruity marinade works great on any cut of pork or chicken. What you
get with this marinade is a great Hawaiian Teriyaki flavor. Try this marinade when
you are simply placing cut strips of pork or chicken over rice. You can make extra
marinade to use as a sauce as long as you keep it separate from the meat.
10. Pork Chop Marinade
This is a great Asian style marinade that works well on all cuts of
pork, particularly pork chops, reminiscent of a Teriyaki marinade
with a hint of heat from the chili sauce. You can, if you like, heat this
up with some extra chili sauce or perhaps a pinch of cayenne.
11. Jamaican Jerk Marinade
You've heard of Jerk seasonings and Jerk rubs, well this is a jerk
marinade that gets that jerk flavor deep into the meat. You can use this
marinade on all kinds of meat and poultry.
12. Pork Rib Marinade
BBQ Guru posted this marinade recipe to the forum. It
uses a pork rub for the seasoning with vinegar and water
to turn it into a marinade.
13. Teriyaki Marinade
Want to get that great Teriyaki flavor into your favorite dish? This
marinade will surely add flavor to whatever you're grilling. This
marinade works particularly well with pork and poultry.
14. Pork Chop and Tenderloin Marinade
Doug Freeman sent in this marinade recipe for grilled pork.
You may leave out the liquid smoke if you are so inclined.
15. Bourbon Marinade
This is a great, sweet bourbon marinade that works
perfectly on any food. This is a mild marinade so you will
want several hours marinating time with it before you grill.
16. Mustard- Vinegar Marinade
This is a simple mustard marinade that tenderizes
and adds flavor. It works well on pork or poultry.
17. Effects of Heat to
Meat
1. It tenderizes connective tissue if moisture is
present and cooking is slow.
18. 2.It coagulates protein. Even meats low in
connective tissue can be tough and dry if cooked
at excessively high heats for too long.
19. 3.High heat toughens and shrinks protein and results
in excessive moisture lost.
21. 5.Moist heat penetrates meat quickly. To avoid over
cooking, meat should be simmered, never boiled.
22. ASSIGNMENT
1.Research methods in cooking meat.
2.The gathered information must be printed in a short
bond paper.
3.Observed neat format indicate your name and
section.
(Arial 12, Single Space, Justified)
23. True or False
Direction: Read each statement carefully. Write T if the statement is correct and F if
the statement is wrong.
1. Spice and herbs are the same.
2. Marinade is use to add flavors to meat.
3. Marinara means “from or of the sea”.
4. Meat and poultry should not be marinated for more than one hour.
5. Moist heat penetrates meat slowly.
6. Heat coagulates protein.
7. Herbs protects and preserves the food while marinated and also when it’s
being cooked.
8. Oil is what gives a marinade its unique flavor and zest.
9. The acid is important as it breaks down the meat and tenderizes it.
10. Marinade does not tenderize meat.
24. One Minute Essay
1.What is the importance of
marinade?
2.How can you determine the right
cooking method?
25. Enumeration
Direction: Read the statement and answer
it correctly.
1-3. The basic component of marinade.
4-11. Give types of marinades.
12-14. Three types of Wet Marinades.
15-17. Three methods of marinating.
18-20. Aims of marinating.
26. True or False
Direction: Read each statement carefully. Write T if the
statement is correct and F if the statement is wrong.
T 1. Spice and herbs are the same.
T 2. Marinade is use to add flavors to meat.
T 3. Marinara means “from or of the sea”.
F 4. Meat and poultry should not be marinated for more than
one hour.
F 5. Moist heat penetrates meat slowly.
T 6. Heat coagulates protein.
F 7. Herbs protects and preserves the food while marinated
and also when it’s being cooked.
F 8. Oil is what gives a marinade its unique flavor and zest.
T 9. The acid is important as it breaks down the meat and
tenderizes it.
F 10. Marinade does not tenderize meat.