Lesson 2 fish culture
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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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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 provides information about designing and laying out a fishpond system. It discusses preparing the site prior to construction, including identifying needed resources and making a layout plan. It then describes drawing the layout plan, including specifying a scale. The document outlines the different components of a fishpond system, including nursery, transition, and rearing ponds. It provides examples of conventional, radiating, progressive, and specialized fishpond layout designs. The functions of gates, dikes, and other structures are explained. Specifications for brackish water fishpond systems and directions for a modeling activity are also included.
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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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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.
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This document discusses tools and equipment used for salting, curing, and smoking fish. It lists refrigerators, freezers, gas ranges/ovens for maintaining freshness and providing heat. It also mentions instruments like a salinometer for measuring brine strength, scales for weighing fish and ingredients, beakers for measuring liquids, measuring cups and spoons, cutting boards, basins, scissors, knives, and tongs - all essential for properly processing and handling fish.
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Fish processing ppt
This document provides information on fish handling, processing, and preservation methods. It discusses:
- The importance of proper handling and processing of fish to maintain quality as it is a highly perishable commodity. Fresh fish characteristics and signs of spoilage are outlined.
- Common preservation methods like refrigeration, freezing, salting, smoking, drying and canning are summarized. Proper storage temperatures and packaging are emphasized.
- Freezing methods include double wrapping, freezing in ice blocks, and glazing. Smoking can be cold or hot. Canning involves high heat treatment and sealing in jars to kill bacteria.
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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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The document discusses the smoking process for bangus fish. Smoking involves exposing fish to wood smoke until it turns golden brown, as the chemicals in smoke help destroy bacteria. The key steps are weighing, washing, brining, brine cooking, smoking, cooling, and packing the fish using equipment like a smoke house, smoking trays, basins, and food tongs. Various citrus and guava leaves can be used to produce the smoke.
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Fishery products include such items as fish, clams, oysters, lobsters, eels, shrimps, turtles, seals, and whales. Pearl sponges, coral shells, and seaweeds are also included among the products derived from the sea. Fish provides the protein which is needed in the human diet. Fisheries are perhaps the most poorly managed of all the natural resources. The unscientific assumption that man can never exhaust the resources of the sea has placed upon nature the entire responsibility for renewal and replenishment.
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Here are the key points about packaging in food preservation:
- Packaging protects food from physical, chemical, and biological spoilage and deterioration. It protects from damage, contamination, insects, microorganisms, air, light, etc.
- There are different packaging materials for fish products including flexible/soft packaging (hard plastics, foils, retortable pouches, cling wrap), and rigid packaging (metal cans, glass containers).
- Packaging extends the shelf-life of foods like fish. Vacuum packaging prevents oxidation and allows dried fish to last up to a year.
- Packaging provides information to consumers through labeling and promotes the marketability of the product. It makes handling and storage more convenient
Different Market Forms of Fish
There are different market forms for fish including live fish or whole round fish that are transported and caught alive, dressed fish that has had its scales, entrails, fins and head removed but is otherwise whole, butterfly fillets that are the two sides of the fish cut lengthwise and held together, fillets that are the boneless side cut lengthwise from the backbone, steaks that are cross section slices including the backbone, and sticks that are uniform cuts from frozen fillet blocks.
Market Forms of Fish.pptx
1. The document discusses seafood identification and preparation. It defines different types of seafood including finfish and shellfish.
2. Varieties of fish are described based on structure, shape, fat content, and water source. Market forms such as whole, fillets, and steaks are also outlined.
3. Guidelines are provided for proper handling, storage, and thawing of both fresh and frozen seafood to ensure food safety and quality. Signs of freshness and spoilage are highlighted.
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.
Presentation on fish processing, preservation and trasporting
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
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The document discusses various methods used to cure fish in the Philippines, including salting, where salt is added to draw water from the fish flesh; drying using heat from the sun or machines; smoking over wood smoke until golden brown; storing at low temperatures; pickling in vinegar and spices; and packaging to lengthen the life of the cured fish.
Fish processing
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.
Freezing Method Of Preservation
This document discusses methods of preserving fish, focusing on freezing as the most common modern technique. It provides details on the freezing process, including that it involves lowering the temperature of fish to -40°C or below to solidify water inside tissues. The key steps for freezing fish at home are to select fresh fish, clean and package it, label with name and date, and freeze immediately. Freezing fish slows spoilage by stopping microbial growth and bacterial activity while increasing shelf life. Proper freezing and storage below -20°C for a week eliminates potential parasite hazards in fish. Maintaining hygienic conditions during freezing prevents contamination.
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St. Magdalene of NagasakiWorked as:
Lay sister
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catechist
She was not afraid to tell the government that she believed in God even if she know that she might be punished.
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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
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What is Fish Culture ?
Fish Culture or fish farming involves raising fish commercially in tanks or enclosures, usually for food. It is the principal form of aquaculture, while other methods may fall under mariculture. A facility that releases juvenile fish into the wild for recreational fishing or to supplement a species' natural numbers is generally referred to as a fish hatchery. Worldwide, the most important fish species used in fish farming are carp, tilapia, salmon, and catfish.
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.
Food (fish) processing tools, equipment
This document discusses tools and equipment used for salting, curing, and smoking fish. It lists refrigerators, freezers, gas ranges/ovens for maintaining freshness and providing heat. It also mentions instruments like a salinometer for measuring brine strength, scales for weighing fish and ingredients, beakers for measuring liquids, measuring cups and spoons, cutting boards, basins, scissors, knives, and tongs - all essential for properly processing and handling fish.
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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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The document provides instructions for deboning milkfish, including a list of necessary materials and the locations of the different types of bones in the fish. It describes the steps to trim fins, split the fish open, remove internal organs and backbone, take out rib bones with forceps, and remove remaining spines on the dorsal and ventral sides to fully debone the milkfish. The total number of bones in an average milkfish is between 196-208.
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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.
Fish processing ppt
This document provides information on fish handling, processing, and preservation methods. It discusses:
- The importance of proper handling and processing of fish to maintain quality as it is a highly perishable commodity. Fresh fish characteristics and signs of spoilage are outlined.
- Common preservation methods like refrigeration, freezing, salting, smoking, drying and canning are summarized. Proper storage temperatures and packaging are emphasized.
- Freezing methods include double wrapping, freezing in ice blocks, and glazing. Smoking can be cold or hot. Canning involves high heat treatment and sealing in jars to kill bacteria.
- Salting involves layering fish and salt in vats and leaving for 12-15
Fish and Shellfish
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.
Smoking
The document discusses the smoking process for bangus fish. Smoking involves exposing fish to wood smoke until it turns golden brown, as the chemicals in smoke help destroy bacteria. The key steps are weighing, washing, brining, brine cooking, smoking, cooling, and packing the fish using equipment like a smoke house, smoking trays, basins, and food tongs. Various citrus and guava leaves can be used to produce the smoke.
Fishery in Philippines
Fishery -all the activities connected with the securing of animal and vegetable products from the earth waters.
Fishery products include such items as fish, clams, oysters, lobsters, eels, shrimps, turtles, seals, and whales. Pearl sponges, coral shells, and seaweeds are also included among the products derived from the sea. Fish provides the protein which is needed in the human diet. Fisheries are perhaps the most poorly managed of all the natural resources. The unscientific assumption that man can never exhaust the resources of the sea has placed upon nature the entire responsibility for renewal and replenishment.
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Here are the key points about packaging in food preservation:
- Packaging protects food from physical, chemical, and biological spoilage and deterioration. It protects from damage, contamination, insects, microorganisms, air, light, etc.
- There are different packaging materials for fish products including flexible/soft packaging (hard plastics, foils, retortable pouches, cling wrap), and rigid packaging (metal cans, glass containers).
- Packaging extends the shelf-life of foods like fish. Vacuum packaging prevents oxidation and allows dried fish to last up to a year.
- Packaging provides information to consumers through labeling and promotes the marketability of the product. It makes handling and storage more convenient
Different Market Forms of Fish
There are different market forms for fish including live fish or whole round fish that are transported and caught alive, dressed fish that has had its scales, entrails, fins and head removed but is otherwise whole, butterfly fillets that are the two sides of the fish cut lengthwise and held together, fillets that are the boneless side cut lengthwise from the backbone, steaks that are cross section slices including the backbone, and sticks that are uniform cuts from frozen fillet blocks.
Market Forms of Fish.pptx
1. The document discusses seafood identification and preparation. It defines different types of seafood including finfish and shellfish.
2. Varieties of fish are described based on structure, shape, fat content, and water source. Market forms such as whole, fillets, and steaks are also outlined.
3. Guidelines are provided for proper handling, storage, and thawing of both fresh and frozen seafood to ensure food safety and quality. Signs of freshness and spoilage are highlighted.
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.
Presentation on fish processing, preservation and trasporting
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Methods used in fish curing
The document discusses various methods used to cure fish in the Philippines, including salting, where salt is added to draw water from the fish flesh; drying using heat from the sun or machines; smoking over wood smoke until golden brown; storing at low temperatures; pickling in vinegar and spices; and packaging to lengthen the life of the cured fish.
Fish processing
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.
Freezing Method Of Preservation
This document discusses methods of preserving fish, focusing on freezing as the most common modern technique. It provides details on the freezing process, including that it involves lowering the temperature of fish to -40°C or below to solidify water inside tissues. The key steps for freezing fish at home are to select fresh fish, clean and package it, label with name and date, and freeze immediately. Freezing fish slows spoilage by stopping microbial growth and bacterial activity while increasing shelf life. Proper freezing and storage below -20°C for a week eliminates potential parasite hazards in fish. Maintaining hygienic conditions during freezing prevents contamination.
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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.
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Blessed Anne Jahouvey
Kind and merciful girl
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The Congregation of Saint Joseph of Cluny was founded.
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[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
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[PICTURE]
[PICTURE]
[PICTURE]
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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.
- Proper administration of pediatric drugs involves giving the right medicine, amount, route, to the right patient at the correct time according to a doctor's prescription. Expired medications should be safely disposed of and not administered.
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