Fishery 8
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This document discusses fishery, fish cultivation, kinds of fish, and the external and internal parts of fish and their functions. Fishery involves catching, handling, marketing, and preserving fish or aquatic products. Fish cultivation is the raising of aquatic products under controlled environments and is a good source of income, especially for export. There are two main kinds of fish - fin fish which have fins and scales, and shellfish which have outer shells like oysters, shrimps, crabs, crayfish, scallops, lobsters, and prawns. The document then lists the external and internal parts of fish and their functions.
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Lesson 2 fish culture
Fish culture involves raising fish commercially in enclosed areas like fish farms. It has three main phases - fish propagation, which can be done naturally or artificially by inducing breeding outside natural cycles; fish cultivation using methods like fish pens or fishponds; and fish conservation to protect stocks. Overall, fish culture is synonymous with aquaculture or fish farming as it aims to commercially produce fish.
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This document outlines the phases of fish culture, which involves raising fish commercially in an enclosed area. It discusses fish propagation, including natural and artificial methods. Natural propagation does not involve human interference in the reproductive cycle, while artificial propagation allows reproduction outside of natural cycles through human involvement.
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Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Fish preservation aims to extend the shelf life of fish and seafood products using scientific principles. It works to prevent microbial decomposition and self-decomposition of fish, as well as physical damage. Proper preparation is also important, as fish spoils easily and requires short cooking. Common preparation methods include removing the head, gutting, bleeding, and cutting the fish into various shapes depending on custom.
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This document provides information on fishery arts and the anatomy of fish. It discusses fishery as the business of catching, handling, and presenting fish and aquatic products. It notes there are three main branches: fish culture which is raising aquatic products under controlled environments, fish capture using fishing methods from vessels, and fish preservation which extends the shelf life of fish using science. It also outlines the external and internal parts of fish like fins, scales, eyes, mouth, swim bladder, and organs like the brain, heart and gonads. Finally, it defines some technical terms used in fishery arts.
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This document provides information on various types of fish and shellfish. It discusses the composition and structure of fish, noting they are comprised mostly of water, proteins, fats, vitamins and minerals. It then describes various saltwater and freshwater fish varieties. The document outlines best practices for handling, storing, thawing and cooking both fresh and processed fish and shellfish. Specific preparation and cooking methods are provided for different fish based on their fat content. Finally, the document discusses several types of mollusks and crustaceans including clams, mussels, oysters and their proper preparation.
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Lesson 2 fish culture
Fish culture involves raising fish commercially in enclosed areas like fish farms. It has three main phases - fish propagation, which can be done naturally or artificially by inducing breeding outside natural cycles; fish cultivation using methods like fish pens or fishponds; and fish conservation to protect stocks. Overall, fish culture is synonymous with aquaculture or fish farming as it aims to commercially produce fish.
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This document outlines the phases of fish culture, which involves raising fish commercially in an enclosed area. It discusses fish propagation, including natural and artificial methods. Natural propagation does not involve human interference in the reproductive cycle, while artificial propagation allows reproduction outside of natural cycles through human involvement.
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Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Fish preservation aims to extend the shelf life of fish and seafood products using scientific principles. It works to prevent microbial decomposition and self-decomposition of fish, as well as physical damage. Proper preparation is also important, as fish spoils easily and requires short cooking. Common preparation methods include removing the head, gutting, bleeding, and cutting the fish into various shapes depending on custom.
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This document provides information on fishery arts and the anatomy of fish. It discusses fishery as the business of catching, handling, and presenting fish and aquatic products. It notes there are three main branches: fish culture which is raising aquatic products under controlled environments, fish capture using fishing methods from vessels, and fish preservation which extends the shelf life of fish using science. It also outlines the external and internal parts of fish like fins, scales, eyes, mouth, swim bladder, and organs like the brain, heart and gonads. Finally, it defines some technical terms used in fishery arts.
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encountered in the study of fishery for further understanding of the topic.
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Fish capture
This document discusses various traditional fishing methods and devices used in the Philippines. It describes different types of nets like gill nets, lift nets, dip nets, and funnel-shaped bag nets. It also mentions spears and harpoons as wounding fishing gears. Various other non-textile fishing devices are listed, including handlines, baklad frames, pukot shorelines, and salakab enclosures. The document provides details on traditional techniques for selectively or entirely draining ponds and harvesting fish.
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This document describes four methods of salting fish and the tools used in the salting process. The four methods are direct salting, brine salting, kench curing, and salting small fish like anchovies. The tools used include fish scalers, knives, measuring spoons, oil drums, salinometers, wooden basins, wooden vats, and wooden baskets for transporting fish and materials.
Lesson plan 2018 (market forms of fish)
This lesson plan aims to teach students about the different market forms of fish. It includes objectives, materials, procedures and an evaluation. The procedures involve group activities to label diagrams of market forms like whole, drawn, dressed, steaks and fillets. Students then arrange scrambled words to match definitions. The lesson aims to explain market forms and their uses so students understand how to select fish cuts for different menus.
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This document discusses fish and shellfish, describing them as two types of water animals eaten as food. It defines fish as having fins and backbones, living in fresh or salt water, while shellfish have shells instead of backbones. Shellfish are further divided into mollusks like oysters and clams, and crustaceans like shrimp and lobster. The document outlines the nutrients found in fish and shellfish, how to purchase and store them properly, and how to cook them for a short time due to their tender nature.
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This document provides information on handling fresh aquatic products. It discusses how fish and other seafood are highly perishable and begin to spoil soon after death due to bacterial and enzymatic activity that is accelerated by higher temperatures. It outlines different types of fish preparation including drawn, dressed, steaks, and fillets. The document also compares characteristics of fresh versus spoiled seafood and provides handling guidelines for different types of seafood to maintain quality like sorting, cleaning, and chilling at low temperatures.
Preparing Vegetable Dishes
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
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This document discusses fish culture and propagation methods. It describes natural and artificial reproduction techniques, as well as pen, pond and open-water cultivation methods. Common fish species cultured include tilapia, milkfish, carp, catfish, mudfish and gourami. Extensive, improved extensive, semi-intensive and intensive culture systems are classified. The functions of nursery, transition, rearing, breeding and catching ponds in a fishpond system are defined. Fertilizer application methods such as broadcasting, solution, platform and pile techniques are also outlined.
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This document categorizes fish and shellfish, describes their characteristics and market forms, and outlines processing methods. It identifies finfish and shellfish as the two major categories. Finfish are vertebrates like bangus and catfish, while shellfish are invertebrates like crabs and oysters. Fresh fish and shellfish are described by characteristics like bright eyes and intact scales. Common market forms include whole fish, fillets, and butterflied fish. Processing methods to preserve seafood include freezing, smoking, drying, curing, and canning.
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This document provides information on preparing and cooking seafood dishes. It begins by defining seafood and its classifications, including finfish and shellfish. It then discusses the parts of fish, checking freshness, and proper handling and storage of both fresh and frozen seafood. The document outlines various cooking techniques for different types of fish and shellfish, emphasizing that lean fish is best served with sauces to retain moisture while fat fish can withstand higher heat methods. It also provides step-by-step instructions for scaling whole fish and filleting techniques. The overall document serves as a lesson plan to teach students how to properly prepare, handle, and cook different seafood dishes.
Fish packaging
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Featured snippet from the web
Modified atmosphere packaging (MAP) for fish requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2). The pre-determined gas mixture has to stay inside the package and remain the same. Therefore, packaging films or layers with a high gas barrier are applied
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Fresh fish spoils rapidly if not properly handled and should be kept frozen at 0°F or below. Whole or round fish require scaling and evisceration before cooking while drawn fish only require evisceration. Dressed fish are scaled, eviscerated, and may also have the head, tail, and fins removed, making smaller sizes ready to cook. Fillets are cut lengthwise from the fish and are practically boneless, requiring no preparation before cooking.
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Preparing and cooking fish and shellfish
This document provides instructions for cooking various types of fish and shellfish. It discusses boiling shrimp, lobster, and crab; serving shrimp in cocktails or dishes like shrimp creole, paella, and curry. It also discusses preparing oysters, clams, and scallops raw, baked, fried, or in soups and stews. Proper cooking times and methods are outlined to ensure the shellfish is cooked through without becoming overcooked or losing moisture and flavor.
Preservation of fish
The document discusses different methods for preserving fish in the Philippines. It begins by noting that fisherfolk often have abundant catches but fish spoils easily, so preservation is needed. It then outlines several common preservation methods: freezing, smoking, drying/dehydration, and canning. For each method, it provides details on the basic steps and procedures involved to preserve and improve the quality of fish. The overall summary is that the document outlines and compares various fish preservation methods used in the Philippines.
handling of seafood
1. The document discusses the processing of various seafoods including prawns, shrimp, crabs, lobster, and the steps involved such as catching, transporting, washing, sorting by size, packaging, and freezing.
2. Key steps in processing prawns include washing, sorting by size, weighing, freezing in containers, and packaging in bags. Processing of crabs involves boiling, butchering, picking, and storage.
3. Processing of shrimp involves handling at sea and on shore, grading, peeling, cooking, freezing, glazing, and cold storage. Only legal sized lobsters above 3.25 inches are harvested to allow undersized lobsters to grow and spawn
Budget of work in tle 10 cookery - Melanie M. Alido
This document outlines the budget of work for the cookery class at Mabini National High School for the first and second quarters. It details the weekly topics, learning competencies, and assessments for preparing various dishes like eggs, cereals, vegetables, seafood, and more. Students will learn cooking skills and techniques like cleaning tools and ingredients, following recipes, different cooking methods, plating and presenting dishes attractively, and properly storing finished products. The goal is for students to demonstrate their core competencies in cookery and gain an understanding of concepts and theories through hands-on practice in preparing different dishes each week.
Principles of fish preservation and processing
This document provides information on various methods for preserving fish, including salting, drying, smoking, chilling, freezing, canning, and pickling. It describes the basic processes for each method, such as using saltwater brine for wet salting, hanging fish to dry in sunlight, building smoking sheds and controlling fires for long smoking. The goal of preservation is to prevent spoilage and extend the shelf life of fish using techniques from chemistry, engineering and other sciences to maintain quality. Safety considerations for methods like pickled fish are also outlined.
Shellfish
The document introduces different types of shellfish - crustaceans, mollusks, and cephalopods. Crustaceans have a hard exoskeleton and include crabs, lobsters, shrimp, and prawns. Mollusks have a soft body and include bivalves like clams and oysters, and univalves like snails. Cephalopods like squid and octopus have a reduced internal shell. Popular crustaceans include king crab, snow crab, blue crab, and Dungeness crab. Oysters are the most prized mollusk.
Fish Capture
Ancient Filipinos used simple handmade instruments to catch fish in shallow waters, while modern fishermen utilize a variety of gear. However, unlawful practices like dynamite fishing and water pollution have damaged the fishing industry. The document then describes various traditional fishing methods and gear, including spears, traps, fish corrals, handlines, gill nets, trap nets, and drag nets. It also outlines methods of fish cultivation like using fish pens, ponds, and cultivating stocks in open waters.
Meat & meat cookery
Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
Peseta vs euro
This document summarizes a student project analyzing Spain's transition from the peseta currency to the euro between the 20th and 21st centuries. It introduces the project and provides background on the change. It then profiles two narrators interviewed for the project - a 57-year-old woman and a 75-year-old retired nurse - and summarizes their experiences adapting to the new currency. While the change provided economic benefits, it also increased costs of living and was difficult for many, especially the elderly, to adjust to. In conclusion, both narrators have fond memories of the peseta but agree that the euro benefits Spain.
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Fishery
The document discusses the branches of fishery which are fish culture, fish capture, and fish preservation. Fish culture involves raising aquatic animals in a controlled environment. Fish capture deals with the scientific methods of catching aquatic animals. Fish preservation aims to extend the shelf life of fish products by improving quality. The document also categorizes kinds of fish as fin fish, which have fins and scales, and shellfish, which have outer shells and includes oysters, shrimps, crabs, crayfish, scallops, lobsters, prawns, and clams.
Methods of salting
This document describes four methods of salting fish and the tools used in the salting process. The four methods are direct salting, brine salting, kench curing, and salting small fish like anchovies. The tools used include fish scalers, knives, measuring spoons, oil drums, salinometers, wooden basins, wooden vats, and wooden baskets for transporting fish and materials.
Lesson plan 2018 (market forms of fish)
This lesson plan aims to teach students about the different market forms of fish. It includes objectives, materials, procedures and an evaluation. The procedures involve group activities to label diagrams of market forms like whole, drawn, dressed, steaks and fillets. Students then arrange scrambled words to match definitions. The lesson aims to explain market forms and their uses so students understand how to select fish cuts for different menus.
Fish and shellfish (1)
This document discusses fish and shellfish, describing them as two types of water animals eaten as food. It defines fish as having fins and backbones, living in fresh or salt water, while shellfish have shells instead of backbones. Shellfish are further divided into mollusks like oysters and clams, and crustaceans like shrimp and lobster. The document outlines the nutrients found in fish and shellfish, how to purchase and store them properly, and how to cook them for a short time due to their tender nature.
Chapter 2 handling
This document provides information on handling fresh aquatic products. It discusses how fish and other seafood are highly perishable and begin to spoil soon after death due to bacterial and enzymatic activity that is accelerated by higher temperatures. It outlines different types of fish preparation including drawn, dressed, steaks, and fillets. The document also compares characteristics of fresh versus spoiled seafood and provides handling guidelines for different types of seafood to maintain quality like sorting, cleaning, and chilling at low temperatures.
Preparing Vegetable Dishes
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
TLE 8 Chapter 2 lesson 2
This document discusses fish culture and propagation methods. It describes natural and artificial reproduction techniques, as well as pen, pond and open-water cultivation methods. Common fish species cultured include tilapia, milkfish, carp, catfish, mudfish and gourami. Extensive, improved extensive, semi-intensive and intensive culture systems are classified. The functions of nursery, transition, rearing, breeding and catching ponds in a fishpond system are defined. Fertilizer application methods such as broadcasting, solution, platform and pile techniques are also outlined.
Fish and shellfish
This document categorizes fish and shellfish, describes their characteristics and market forms, and outlines processing methods. It identifies finfish and shellfish as the two major categories. Finfish are vertebrates like bangus and catfish, while shellfish are invertebrates like crabs and oysters. Fresh fish and shellfish are described by characteristics like bright eyes and intact scales. Common market forms include whole fish, fillets, and butterflied fish. Processing methods to preserve seafood include freezing, smoking, drying, curing, and canning.
SEAFOODS PPT 1.pptx
This document provides information on preparing and cooking seafood dishes. It begins by defining seafood and its classifications, including finfish and shellfish. It then discusses the parts of fish, checking freshness, and proper handling and storage of both fresh and frozen seafood. The document outlines various cooking techniques for different types of fish and shellfish, emphasizing that lean fish is best served with sauces to retain moisture while fat fish can withstand higher heat methods. It also provides step-by-step instructions for scaling whole fish and filleting techniques. The overall document serves as a lesson plan to teach students how to properly prepare, handle, and cook different seafood dishes.
Fish packaging
Fish packaging
Featured snippet from the web
Modified atmosphere packaging (MAP) for fish requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2). The pre-determined gas mixture has to stay inside the package and remain the same. Therefore, packaging films or layers with a high gas barrier are applied
Market form of fish
Fresh fish spoils rapidly if not properly handled and should be kept frozen at 0°F or below. Whole or round fish require scaling and evisceration before cooking while drawn fish only require evisceration. Dressed fish are scaled, eviscerated, and may also have the head, tail, and fins removed, making smaller sizes ready to cook. Fillets are cut lengthwise from the fish and are practically boneless, requiring no preparation before cooking.
FOOD FISH PROCESSING MODULE 1.pptx
The document discusses tools, equipment, utensils, and instruments used in food processing. It provides examples of various measuring devices, cutting implements, salting equipment, and smoking equipment used in processing fish. It emphasizes the importance of regularly inspecting equipment to check for defects and determine if parts need repair or replacement to ensure safe and efficient food processing.
Preparing and cooking fish and shellfish
This document provides instructions for cooking various types of fish and shellfish. It discusses boiling shrimp, lobster, and crab; serving shrimp in cocktails or dishes like shrimp creole, paella, and curry. It also discusses preparing oysters, clams, and scallops raw, baked, fried, or in soups and stews. Proper cooking times and methods are outlined to ensure the shellfish is cooked through without becoming overcooked or losing moisture and flavor.
Preservation of fish
The document discusses different methods for preserving fish in the Philippines. It begins by noting that fisherfolk often have abundant catches but fish spoils easily, so preservation is needed. It then outlines several common preservation methods: freezing, smoking, drying/dehydration, and canning. For each method, it provides details on the basic steps and procedures involved to preserve and improve the quality of fish. The overall summary is that the document outlines and compares various fish preservation methods used in the Philippines.
handling of seafood
1. The document discusses the processing of various seafoods including prawns, shrimp, crabs, lobster, and the steps involved such as catching, transporting, washing, sorting by size, packaging, and freezing.
2. Key steps in processing prawns include washing, sorting by size, weighing, freezing in containers, and packaging in bags. Processing of crabs involves boiling, butchering, picking, and storage.
3. Processing of shrimp involves handling at sea and on shore, grading, peeling, cooking, freezing, glazing, and cold storage. Only legal sized lobsters above 3.25 inches are harvested to allow undersized lobsters to grow and spawn
Budget of work in tle 10 cookery - Melanie M. Alido
This document outlines the budget of work for the cookery class at Mabini National High School for the first and second quarters. It details the weekly topics, learning competencies, and assessments for preparing various dishes like eggs, cereals, vegetables, seafood, and more. Students will learn cooking skills and techniques like cleaning tools and ingredients, following recipes, different cooking methods, plating and presenting dishes attractively, and properly storing finished products. The goal is for students to demonstrate their core competencies in cookery and gain an understanding of concepts and theories through hands-on practice in preparing different dishes each week.
Principles of fish preservation and processing
This document provides information on various methods for preserving fish, including salting, drying, smoking, chilling, freezing, canning, and pickling. It describes the basic processes for each method, such as using saltwater brine for wet salting, hanging fish to dry in sunlight, building smoking sheds and controlling fires for long smoking. The goal of preservation is to prevent spoilage and extend the shelf life of fish using techniques from chemistry, engineering and other sciences to maintain quality. Safety considerations for methods like pickled fish are also outlined.
Shellfish
The document introduces different types of shellfish - crustaceans, mollusks, and cephalopods. Crustaceans have a hard exoskeleton and include crabs, lobsters, shrimp, and prawns. Mollusks have a soft body and include bivalves like clams and oysters, and univalves like snails. Cephalopods like squid and octopus have a reduced internal shell. Popular crustaceans include king crab, snow crab, blue crab, and Dungeness crab. Oysters are the most prized mollusk.
Fish Capture
Ancient Filipinos used simple handmade instruments to catch fish in shallow waters, while modern fishermen utilize a variety of gear. However, unlawful practices like dynamite fishing and water pollution have damaged the fishing industry. The document then describes various traditional fishing methods and gear, including spears, traps, fish corrals, handlines, gill nets, trap nets, and drag nets. It also outlines methods of fish cultivation like using fish pens, ponds, and cultivating stocks in open waters.
Meat & meat cookery
Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
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Budget of work in tle 10 cookery - Melanie M. Alido
Budget of work in tle 10 cookery - Melanie M. Alido
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PENULISAN NASKAH BERITA RADIO FEATURE & DOKUMENTER - Materi Feature
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Amelioration the toxic effects of cadmium exposure in nileTilapia (Oreochromi...
Hussein A. Kaoud, Manal M. Zaki, Ahmed R. El-Dahshan,
Sherein Saeid, and Hesham Y. El Zorba (2011): Amelioration the Toxic Effects of Cadmium-Exposure in NileTilapia (Oreochromis Niloticus) by using Lemna gibba L. Life Science Journal, Volume 8,Issue 1, 185-195, 2011.
Thriving on Loyalty: Love the Ones You’re With!
The document discusses strategies for increasing patron loyalty and revenue at the Guthrie Theater. It analyzes patron data and trends over time, finding that most revenue comes from existing patrons rather than new patrons. The Guthrie Theater has implemented several initiatives focused on existing patrons, such as improved renewal campaigns and acquisition of add-on purchases from current subscribers. Early results include increased renewal rates, subscription add-ons, and subscriber-donor rates. The key recommendation is to "love the ones you're with" by cultivating loyalty among current patrons through targeted campaigns and personalized engagement.
Athlete's Heart
Regular physical activity can lead to physiological adaptations in the heart known as "athlete's heart", characterized by increased left ventricular wall thickness and cavity size. This remodelling can be reflected in ECG and echocardiogram changes, creating a diagnostic dilemma differentiating it from true cardiac pathology. False positives may lead to sport disqualification while false negatives risk sudden cardiac death. Pre-participation screening is recommended using symptoms, family history, and physical exam, with ECG having a controversial role in improving identification of conditions causing sudden death. Differentiating athlete's heart from conditions like hypertrophic cardiomyopathy or arrhythmogenic right ventricular cardiomyopathy may require cardiac MRI or other specialized testing.
Problematika individu
1. Dokumen ini membahas kesulitan siswa dalam menyelesaikan soal jarak titik terhadap titik, garis, dan bidang pada bangun ruang. Siswa melakukan berbagai kesalahan seperti kesalahan membaca, memahami soal, mentransformasikan, dan menggunakan notasi.
2. Peneliti menganalisis jawaban siswa dan menemukan siswa mampu menjawab soal pertama tetapi kesulitan pada soal kedua dan ketiga
улс төрийн шинжлэх ухааны судалгааны арга зүй
National University of Mongolia
Political Science B. Ariunbayar
Larval culture of Pangasius in Puerto Rico
The Asian catfish Pangasius, Pangasianodon hypophthalmus is recognised as a leading aquaculture food fish on world markets. The commercial culture of Pangasius was developed in the mid 1990’s in Vietnam and quickly expanded to production levels of nearly one million tons per year. Other countries including Thailand, Cambodia, Myanmar, Indonesia, Philippines, Bangladesh and India have adapted Pangasius as part of their aquaculture production. Pangasius can be successfully cultured in most tropical regions of the world however countries in the Western Hemisphere have been slow to embrace Pangasius aquaculture, in part, due to the lack of practical knowledge of the species food requirements during the larval and fry stages.
Energy expenditure
This document discusses energy expenditure and its components. There are three main components that make up energy expenditure: basal metabolic rate (BMR), the thermic effect of food (TEF), and physical activity. BMR accounts for 60-70% of total energy expenditure and is the minimum energy needed for essential functions. TEF accounts for 5-10% and is the energy used to digest and absorb food. Physical activity accounts for 20-40% and varies based on daily activities. The document provides equations to estimate BMR and describes factors that influence energy expenditure components.
HUKUM ETIKA & PENYIARAN - Pengantar Hukum dan Etika
Modul ini membahas hukum dan etika media massa di Indonesia. Materi pelajaran mencakup konteks regulasi media, bias pemberitaan, kebebasan pers, pengertian hukum dan etika, serta produk hukum dan etika yang mengatur media di Indonesia seperti UU Pers dan Kode Etik Wartawan. Modul ini ditujukan untuk mahasiswa Ilmu Komunikasi FISIP Universitas Atmajaya Yogyakarta.
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PENULISAN NASKAH BERITA RADIO FEATURE & DOKUMENTER - Materi Feature
PENULISAN NASKAH BERITA RADIO FEATURE & DOKUMENTER - Materi Feature
Amelioration the toxic effects of cadmium exposure in nileTilapia (Oreochromi...
Amelioration the toxic effects of cadmium exposure in nileTilapia (Oreochromi...
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Rpp matematika sma xii peminatan bab 7 (aplikasi integral tentu)
HUKUM ETIKA & PENYIARAN - Pengantar Hukum dan Etika
HUKUM ETIKA & PENYIARAN - Pengantar Hukum dan Etika
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Fishery
Fishery involves catching, handling, harvesting, marketing, and preserving fish and aquatic products. It has three main branches: fish culture which is raising aquatic animals in a controlled environment, fish capture which deals with scientific catching methods, and fish preservation which extends the shelf life of seafood using chemistry principles. The document then describes the key parts of finfish and shellfish, including organs like eyes, mouth, fins, and lateral line which help fish see, eat, move, and detect their surroundings.
Economics of Fish Industry
This is a brief account of the economics of fish industry, based mostly in Pakistan, detailing some edible freshwater species, culture methods, and economic importance of fish in general.
PIND Aquaculture Manual
The purpose of this manual is to help trainers provide training-cum-demonstration support on fish pond management techniques. It can be used to teach farmers the concepts, skills and practices of good pond management that are vital for producing economically feasible yields and solving pond management problems.
In addition, this manual is useful as a quick-reference and self-help guide for fishery facilitators, fish farmers and extension workers. It is designed to arouse the interest of fish farmers and the general public, thereby stimulating greater investment in fish farming. This simple training and demonstration manual has the potential to greatly improve the practices of fish farmers and help promote rapid rural aquaculture development.
THE INTRODUCTION TO AGRIFISHERY ARTS I.pptx
Fish is a cold-blooded vertebrate living in water, breathing by means of gills; whose body may or may not be covered with scales.
includes all the fin fishes and other aquatic animals such as crustaceans,( crabs, prawns, shrimps, lobsters) and mollusk ( clams, mussels, oysters, snails and shellfishes ).
Sustainable seafood production and processing
China Fishery Group promotes sustainable fishing practices to meet the rising global demand for seafood while protecting marine resources. It utilizes modern fleet management and fishing techniques to harvest underutilized species without harming water resources. As one of the largest producers of fishmeal and fish oil, it sources fish from abundant fishing grounds in Peru and Namibia and uses selective gear. The group employs technical measures like catch limits and protected areas to regulate fishing and ensure sustainability.
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This document discusses the benefits of using fish meal in aquaculture diets. It provides details on what fish meal is, how it is produced, and its protein quality. The key points are:
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Sea Food
This document discusses fish meal and its benefits in aquaculture diets. It begins by explaining that fish meal is a high-quality feed ingredient favored for farm animals, especially fish and shrimp. It provides energy, protein, lipids, minerals and vitamins with little carbohydrate. Fish meal is made from small marine fish deemed unsuitable for human consumption and processed through cooking, pressing, drying and grinding. Incorporating fish meal into aquatic animal diets improves feed efficiency, growth, nutrient uptake and reduces pollution in wastewater by providing greater digestibility. The balanced amino acids in fish meal complement other proteins in animal diets to promote fast growth.
Fish processing technology
Recent advances in fish processing technology in India. Freezing is commonly used to preserve fish and shrimp, which are frozen in blocks or individually and stored at -20°C. Individually quick frozen products require special care during processing. Value addition includes fish oil capsules containing omega-3 fatty acids and surimi, which is used to make imitation seafood products. New technologies discussed include irradiation and retort pouch processing for sterilization, and extrusion cooking to make ready-to-eat foods. The Central Institute of Fisheries Technology and National Institute of Fisheries Post Harvest Technology conduct research and training to develop technologies and support the fisheries industry.
fishing industry
Industrial fishing has dramatically decreased marine biodiversity since the 19th century. The fishing industry involves catching fish through commercial fishing or fish farming. Commercial fishing catches fish from wild fisheries using nets, lines, or traps, while fish farming raises important species like carp, salmon, tilapia, and catfish in tanks. Once caught or raised, fish are processed which includes preservation, waste management, and handling before being marketed, traded internationally, and managed financially for future sustainability and opportunities.
Carrers in pisciculture
This document provides information about careers in pisciculture. It discusses that pisciculture involves raising fish commercially in tanks or enclosures for food. The most important farmed fish species worldwide are carp, salmon, tilapia, and catfish. To be eligible for degree programs in pisciculture, one must have a 10+2 level education with biology as an elective subject. Pisciculturists play an important role in fish breeding and management, conducting scientific breeding techniques. Pisciculturists with their own farm can expect to earn between Rs. 200,000 to Rs. 250,000 annually from an acre of land. Example institutes that offer programs in this field are St. Anthony's College in
Carrers in pisciculture
Fish farming or pisciculture involves raising fish commercially in tanks or enclosures, usually for food. To work in this field, a degree in Pisciculture and Fishery Science is required, which needs a 10+2 level education with biology as an elective subject. Pisciculturists play an important role through innovative fish breeding techniques, scientific fish management, and implementing new hatching methods. Owners of private fish farms can expect to earn Rs. 2,00,000 to Rs. 2,50,000 annually per acre of land. Relevant degree programs are offered at institutions like St. Anthony's College in Shillong, Meghalaya and Madurai Kamaraj University in Madurai
Fish
This document discusses contamination, preservation, and spoilage of fish. It notes that fish can become contaminated from various sources like water, handling equipment, storage, and transport. Several bacteria are identified as common contaminants. Preservation methods discussed include chilling, freezing, drying, salting, canning, use of preservatives, antioxidants, and smoking. Proper preservation helps extend the shelf life of fish by slowing bacterial growth and enzymatic activity.
A TECHINCAL REPORT ON SIWES
This document provides a summary of the student's industrial work experience at Darosa Fishery Farming in Ilorin, Nigeria. The student gained experience in all aspects of catfish farming including breeding, hatching, feeding, and processing. Some of the key activities involved measuring and injecting brood fish with hormones, collecting eggs and milt, fertilizing eggs, and incubating larvae. The student also learned about factors that can promote fish illness such as poor water quality, overstocking, and irregular feeding. Overall, the work experience helped provide practical skills in catfish production to supplement the student's theoretical classroom knowledge of aquaculture.
Pgs 504 ppt
This document discusses advances in fish processing technology in India. It describes several technologies used for freezing and preserving fish products, including block freezing, individually quick freezing (IQF), and value-added products like fish oil capsules and surimi. New processing methods are also summarized, such as irradiation, retort pouch processing, and extrusion. The document concludes by mentioning two research institutes in India - the Central Institute of Fisheries Technology and the National Institute of Fisheries Post Harvest Technology and Training - that work to develop technologies and train individuals in fish processing.
Animal.pptx
The document discusses animal and fish raising as sources of livelihood in the Philippines. It lists common occupations in animal and fish farming such as veterinarians, aquaculturists, and fish farm managers. Popular animals raised include cows, goats, and pigs, while common fish species are tilapia, milkfish, catfish, and carp. Hazards of animal and fish raising include injuries, poisoning, and diseases, but these can be prevented through safety training, sanitation practices like cleaning houses and disposing of waste properly, and regular veterinary care.
Post Harvest Handling of Fish
Post Harvest Handling of FishBangabandhu Sheikh Mujibur Rahman Agricultural University, Salna , Gazipur-1706, Bangladesh
Handling is very important if fishing activity from catching to deliver it at consumer level. In this assignment i tried to give some appropriate information about good handling practice in fisheriesNizana ass
This document discusses the maintenance of a live corner aquarium. It begins by providing background on fish farming and the increased global demand for fish. The document then outlines the key factors for maintaining a stable aquarium, including proper tank setting, equipment like filters and heaters, bed preparation, and regular maintenance like cleaning. Maintaining proper water quality, feeding, and preventing disease are essential. Setting up the aquarium correctly with the right equipment is a prerequisite for successful fishkeeping.
Bycatch
The document discusses the issue of bycatch in India's demersal trawl fisheries. It defines bycatch as unintended catch of non-target species and notes that it can have negative ecological impacts by depleting populations. The highest bycatch occurs from trawl fisheries and includes sea turtles, sharks, seabirds, and other species. Potential solutions discussed include using more selective fishing gear, implementing closed areas, and adopting fisheries management strategies to reduce bycatch and encourage sustainability. The conclusion emphasizes the need for more research on bycatch in tropical waters and adopting precautionary policies to reduce environmental impacts.
Oyster and mussel culture techniques
This document provides information on oyster and mussel culture techniques. It discusses the importance of shellfish aquaculture for food production and livelihoods. Oyster culture techniques are described in detail, including the biology and life cycle of oysters, breeding habits, larval development, setting behaviors, and environmental factors like food sources, predators, and fouling organisms that affect oyster farms. The objective is to understand different culture methods for farming oysters and mussels commercially.
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St. magdalene of nagasaki rel. 1
St. Magdalene of NagasakiWorked as:
Lay sister
Interpreter
catechist
She was not afraid to tell the government that she believed in God even if she know that she might be punished.
She was a brave and obedient child of God. She put her full trust in God.
Saint vincent de paul
Saint Vincent de Paul
As a young boy, Vincent wanted to become a priest, he loved to serve during Mass.At age 19, he became a priest.When Vincent went to a place in France, their ship was attacked by pirates. He was captured and sold as a slave to a Frenchman who stopped practicing his catholic faith. At age 19, he became a priest.When Vincent went to a place in France, their ship was attacked by pirates. He was captured and sold as a slave to a Frenchman who stopped practicing his catholic faith. Vincent helped the Frenchman regain his Catholic faith and so he was freed.Back in France, Vincent began serving the poor. He founded a religious community called the Congregation of the Mission, where young men were trained to become priests.He also founded a community of sisters to help him serve the poor.We celebrate his feast day on September 27. He is the patron Saint of charitable works“Whoever keeps My commandments is the one who loves me. If he loves Me, he will also be loved by My Father.”At the age of 19, he became a priest.
He founded a religious community called the Congregation of the Mission and community of sisters to help him serve the poor.
September 27 is his feast day.
He is the patron saint of charitable works
Blessed anne jahouvey
Blessed Anne Jahouvey
Kind and merciful girl
Lives in Jallanges, France
She was a daughter of a rich farmer.
A very Religious girl so she entered several religious convents.
She wanted to educate the poor.
1800 – she had a dream of black children so she decided to answer their needs through her vocation.
She and 8 other young women were given the veil in Autun, France in 1807
The Congregation of Saint Joseph of Cluny was founded.
She spends her time providing houses in Europe, South America, and Africa.
In French Guyana, she educate 600 slaves.
Founded houses in Tahiti and Madagascar to help poor people.
She died on July 15, 1851 in Paris, France
“Be Merciful, just as your Father is merciful” -Luke 6:36
Developing physical fitness
DEVELOPING PHYSICAL FITNESS
Physical fitness can be measured by activities carefully prepared to specifically measure the following:
Speed - this refers to the measurable quantity of how fast an individual can move, such as when walking or running.
Strength - this is the capability of the body to exert effort in carrying heavy objects.
Agility – this is the ability to change the direction of movement quickly.
Power – this is caused by the combination of strength and speed.
Flexibility – this is the ability of the body to bend or stretch in a wide range.
Muscular and Cardiovascular Endurance – the muscle can endure heavier activity like long distance running.
Activities in Physical fitness Test
1. Sit up
2. Push up
3. Standing long jump
4. Shuttle run
5. 50 meter sprint
6. Sit and reach
7. Step up and down the bench
Reading food labels
Reading Food labels
1. Name and Description of Food
Reading labels helps you become aware of what you are eating. It should contain an accurate name so that you can separate it from other brands.
2. Nutrition Facts
The nutrition information panel or nutrition facts will help you keep track of what you are eating. Part of this is the list of ingredients. Notice that the first ingredient has the most amount.
Nutrition Facts (other helpful information)
A. Serving Size
All the information on the rest of the label – from calories to vitamins – is based on this amount.
The label will also list how many servings are in the package. Even foods that look like they have a single serving, such as a bottle of juice or a packet of chips, may contain more than one serving.
Palm design
Palm Design
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
Materials: Paper and crayons
1. Put your left palm flat in the middle of a piece of paper. Draw its outline in a really bright color.
2. Imagine lines that show movement and lines that do not move at all that you may now apply on the design on your hand.
3. Use different colors on the different lines.
4. In applying color, you may make the different liines either thick or thin.
Lesson 1 arts textile
Lesson 1 Textile Design
What is a textile design?
Textile design is essentially the process of creating designs for woven, knitted or printed fabrics or surface ornamented fabrics
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
You will create a design for textiles with letters, numbers, and ordinary symbols as topics of interest
Materials: paper(sketchbook) and crayons
Clearly imagine your intended textile design.
Use different colors of crayon in drawing the letters, numbers, and other ordinary symbols.
Apply different degrees of thickness, thinness, hardness, and softness; and use different forms of letters, numbers, and symbols in mounting the design.
You may apply light color on the background.
Food borne diseases
Food-Borne DiseasesThese diseases are carried or transmitted by contaminated food or water.
Food HazardsThe hazards can be physical, chemical or biological.
Examples of physical hazards:
dirt
hair
metal shavings
broken glass
bones
plastic
Examples of chemical hazards:
pesticides
cleaning chemicals
metals
Examples of biological hazards:
bacteria
viruses
parasites
molds
FOOD BORNE-DISEASES
Malusog ako!
Nagkaroon ng parada upang ipagdiwang ang Environmental day. Ang mga bata at guro ay masayang nakikilahok dito. Sa kabila ng kasiyahan ng iba, nagulat na lamang sila ng bumagsak ang isang mag-aaral. Hinimatay pala siya kaya pinagkaguluhan.
Binigyan siya ng pangunang lunas at nalaman ng nars at ng guro na matindi pala ang kanyang iron deficiency kaya nahilo at hinimatay.
Pinayuhan siya ng Doktor na magpahinga at kumain ng mga masusustansyang pagkain.
Ano kaya ang suliranin ng mag-aaral?
Paano siya naiiba sa mga batang sumali sa parada?
Bakit nahihilo ang mga batang kulang sa sustansya?
Paano kaya maiiwasan ang malimit na pagkahilo ng mga mag-aaral sa oras ng seremonya sa bandila, habang nagkaklase o nasa palaruan?
Collective and compound nouns eng. 4
Collective and Compound Nouns
Pencil case
Lunch box
Family
Group
Colony
Butterfly
Move on
Constellation
Flock
Class
Collective Nouns
A collective noun is a word that names a group of people or things.
Examples: crew, team, neighborhood, colony
Can you think of any others?
group of fish; group of birds; group of cattle; group of whales.
Compound Nouns
A compound noun is a noun that is made up of two or more words. Most compound nouns in English are formed by nouns modified by other nouns or adjectives.
For example:
The words tooth and paste are each nouns in their own right, but if you join them together they form a new word - toothpaste.
The word black is an adjective and board is a noun, but if you join them together they form a new word - blackboard.
A compound noun is a noun that is made up of two or more words. Most compound nouns in English are formed by nouns modified by other nouns or adjectives.
For example:
The words tooth and paste are each nouns in their own right, but if you join them together they form a new word - toothpaste.
The word black is an adjective and board is a noun, but if you join them together they form a new word - blackboard.
A compound noun is a noun that is made up of two or more words. Most compound nouns in English are formed by nouns modified by other nouns or adjectives.
For example:
The words tooth and paste are each nouns in their own right, but if you join them together they form a new word - toothpaste.
The word black is an adjective and board is a noun, but if you join them together they form a new word - blackboard.
Shapes jade nolink
The document describes an interactive game where the player is asked to identify the location of different shapes on screen. It prompts the player with 5 questions asking where shapes like a circle, triangle, square, rectangle, and diamond are located and provides feedback if the answer is correct or incorrect. Upon getting all 5 questions right, the player is congratulated and the game ends.
Simple past tense grade 4
1) The document discusses the simple past tense and provides examples of its use with regular and irregular verbs. It explains that the simple past tense is used for completed actions in the past.
2) It then gives examples of regular verbs like "take" which are made past tense by adding "-ed", and irregular verbs like "go" which become "went" in the past tense without adding "-ed".
3) Finally, it provides exercises for learners to practice forming the simple past tense of regular and irregular verbs by filling in the blanks of sentences.
Myth grade 4
This myth explains how fire came to humans. Prometheus stole fire from Zeus (Jupiter) and gave it to humanity against Zeus's wishes. The myth presents part of ancient beliefs to explain the natural phenomenon of how humans acquired fire.
Degrees of comparisson of adjective
This document discusses the degrees of comparison of adjectives in English: positive, comparative, and superlative. The positive degree simply describes a quality, comparative compares two people or things, and superlative compares three or more. Forming the degrees follows patterns like adding "-er" and "-est" or using more/most or less/least. There are also rules for using the degrees, such as only using the definite article with superlatives and usually including than or of.
T.l.e. 8 mensuration and calculation
This document discusses several important considerations and methods for calculating pediatric drug dosages:
- Children are more sensitive than adults to medications due to differences in weight, height, metabolism and developing systems. Accurate dosing is critical to avoid harming children.
- There are four main methods to calculate pediatric doses: body surface area, Clark's rule which uses weight in pounds, Young's rule for children over 2 using age, and Fried's rule for children under 2 using age in months.
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Fishery 8
- 2. Branches of Fishery, Kinds of Fish, External and internal parts of a fish and their functions
- 3. Fishery It is the business of catching, taking, handling, harvesting, marketing, and preserving fish or aquatic products.
- 4. Fish Cultivation Why do you think fish cultivation is a good source of income? Especially for export.
- 5. Raising aquatic products under a controlled or semi-controlled environment
- 6. This deals with the scientific method of catching any aquatic animal, using any kind of fishing methods, often operated from a vessel.
- 7. Method of extending the shelf life of fish and other fishery products by applying principles of chemistry, engineering and other branches of science.
- 8. Kinds of Fish 1.Fin fish – have fins and scales Give examples of fin fishes.
- 10. Shellfish – Have outer shells Oysters Shirmps
- 11. Crabs Crayfish
- 13. Prawns Clams
- 14. External Parts of a Fish and Their Functions
- 15. Internal Parts of a Fish and Their Functions