Food Processing
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This document discusses various traditional methods for preserving food using salt, including salting fish, meats, and eggs. Salt draws water from the food through osmosis, reducing the available water content and preventing the growth of microbes. Proper salting techniques involve coating the food in salt or submerging it in brine with a salt concentration of at least 15% or 25% respectively, in order to sufficiently preserve the food.
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Evaporation, PROCESS, Environments, minerals, FORMATION, types, marine, lakes, inland, Dead Sea, Salt,lakes, alkali lakes, potash lakes, Evaporite Deposits, resources and reservesPROCESS OF MINERAL FORMATION BY EVAPORATION, ENVIRONMENTS FOR EVAPORITE PRECIPITATION, Marine Evaporites, Barred Basins, Non-marine, Continental, Inland lakes, Evaporites, CHEMISTRY OF EVAPORITES, Evaporation Sequence of Seawater, Evaporation of Seawater , Rates of Evaporite Deposition, EVAPORATE MINERALS, DIAGENESIS OF EVAPORITES, DEPOSITION FROM OCEANIC WATERS, Calcium Sulfate Deposition, Salt (Halite) Deposition, Salt Domes, Potash Deposition, World Potash Mine Production, Potash Deposits in Dead Sea, Borate and Bromine Deposition, DEPOSITION FROM CONTINENTAL WATERS AND INLAND LAKES, MAJOR IONS OF INLAND WATERS, EVAPORATION SEQUENCE OF INLAND LAKES, DEPOSITION FROM INLAND LAKES, Deposition from Salt Lakes, Salton Sea California, Deposition from Alkali (or Soda) Lakes, Deposition from Bitter Lakes, Sulfate lakes, Deposition from Potash Lakes, Deposition from Borate Lakes, MODELS FOR EVAPORITE SEDIMENTATION, EVAPORITE FORMATION
Culinary lecture (fish)
This document provides information on different types of fish. It begins by defining fish and classifying them biologically. It then discusses how fish are classified for catering purposes based on shape and flesh characteristics. Specific details are provided on flat fish versus round fish and white versus oily fleshed fish. The document also covers fish anatomy, nutrition and common cooking methods. Finally, it provides local Filipino names for various fish species.
Fish cookery
This document provides information on fish cookery, including classifications of fish and shellfish, cuts of fish, selecting and cooking methods. It discusses qualities of good fish and how to select shellfish. Various cooking methods are outlined such as deep frying, shallow frying, poaching, and baking. Specific dishes prepared with different cooking techniques are described. The document also covers court bouillon, fish and vegetable accompaniments.
Post Harvest Spoilage of Fish
1. Fish spoilage begins immediately after death due to enzymatic and microbial action. Enzymes cause changes like glycolysis producing lactic acid and nucleotide degradation impacting flavor.
2. Microbes proliferate in dead fish and produce undesirable compounds like histamine, indoles, ammonia, and TMA that lead to spoilage. Both saprophytic and pathogenic bacteria can grow.
3. Oxidation of lipids in fatty fish causes rancidity and discoloration, a major form of chemical spoilage.
Ch14 fish and shelfish
This document provides an overview of fish and shellfish, including their composition, market forms, handling, storage, and classification. It discusses that fish are divided into fin fish and shellfish, and describes the protein, fat, water and mineral content of fish flesh. Various ways of cutting, dressing, filleting and portioning fish are illustrated. Guidelines are provided for checking fish freshness and properly storing fresh, frozen and processed fish and shellfish. Mollusks and crustaceans are classified and examples are given.
Fish cookery
This document discusses different types of fish and shellfish as well as cuts of fish. It categorizes fish as round fish, flat fish, and shellfish including crustaceans, mollusks, and cephalopods. It describes various cuts of fish including fillets, suprêmes, darnes, goujons, paupiettes, and troncons. Finally, it provides tips for selecting fresh fish and shellfish.
Fish & seafood
This document outlines a culinary foundations level II course covering fish and shellfish. It discusses the definition, structure, and classification of various fish and shellfish. Specific topics covered include processing, market forms, determining freshness, purchasing terminology, cooking methods, storage, and examples of different types of fish and shellfish found in saltwater and freshwater habitats.
Fish cuts
This document discusses cuts of fish and cooking methods. It defines common cuts of fish such as fillets, paupiettes, supremes, goujons, meuniere, tron, darne, mignon, pile, and medallions. Fillets are deboned long flat pieces of fish without skin. A paupiette is a fillet that has been stuffed and rolled. Several cuts like goujons are thin strips cut from fillets. Meuniere involves pan-frying fish and finishing it with butter, parsley and lemon juice. The document provides illustrations and descriptions of different fish cuts.
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.
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- 3. This is preserving food with the use of salt and brine solution. Fish and meats are commonly preserved by salting.
- 5. Sodium chloride, known as salt, is a good agent for removing water from food. With diminished water content, the salted food will be less susceptible to microbial growth.
- 6. Salt concentration will prevent the growth of most bacteria by 15% in a saturated salt solution of 26.5 %. At a given temperature of 21.1 ° C, bacteria, mold, and yeast will not grow.
- 8. Steps in Binch Salting: 1. Apply the salt to fish/ meat arranged on a rack or containers such as jar, pot, barrel, or tank to drain away the liquid from the fish. 2. Rearrange the fish and apply salt again to ensure proper preservation.
- 9. Steps in Brine Salting: 1. Arrange fish/ meat in layers in a barrel. 2. Just like in dry salting, the fish are soaked in saturated brine. 3. Stir the brine from time to time to make an even solution. 4. Add more salt until concentration of 25% is achieved.
- 10. How to Make Salted Eggs
- 11. Ingredients 1 Dozen duck (or chicken) eggs 4 cups water 3 cups salt
- 12. Procedure 1. Wash eggs and place in clean jar. 2. Mix salt and water to from salt solution by boiling. 3. Allow to cool. 4. Pour salt solution into jar and soak eggs for atleast two weeks.
- 13. It is the anaerobic oxidation of carbohydrates by microbial enzymes, resulting to the production of alcohol or several kinds of acids.
- 15. In Salt Fermentation , brine solution is used like bagoong, burong isda, burong mangga.
- 16. In sugar Fermentation , yeast is needed. Examples are wine beer, and vinegar.
- 17. This is cooking food in sugar to attain a concentration of 40-65% or saturated sugar level. When fruits are cooked in syrup, the water content of fruits as well as the microbial cells are drained out. This may stop the growth of organisms that may initiate spoilage.
- 18. Thank You For Listening! God Bless!