Methods of cooking egg
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The document describes different methods of cooking eggs including sunny side up where the egg is fried on one side only, basted eggs which are fried on one side with hot grease spooned over the top, boiled eggs cooked in simmering water for 20 minutes, scrambled eggs made from an egg and milk mixture cooked in a pan, and poached eggs where raw eggs are cooked in hot water or an egg poacher. It also mentions that an omelet is similar to scrambled eggs but is typically more difficult to cook and provides additional egg recipes like stuffed eggs and egg curry.
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This document discusses different market forms of fish and shellfish products. It describes whole fish, drawn fish, dressed fish, fish steaks, fish fillets, butterfly fillets, cured fish including cold-smoked, hot-smoked, dried fish, and salted fish. The summary provides an overview of the various ways fish can be processed and packaged for market.
Methods of drying
The document describes different traditional methods for drying fish, including slicing fish and spreading it on trays to dry in the sun, or drying fish in an oven or constructed drier with hot air. It also lists various tools and their uses in the drying process, such as measuring wind velocity, holding fish or trays, protecting dried fish from rain, and measuring humidity and brine salinity.
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.
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.
Use of hand tools and equipment
This document lists and describes various hand tools and equipment used in nail care services. It outlines tools such as nail cutters for trimming fingernails and toenails, nail nippers for precise cuticle trimming, orange sticks for pushing back cuticles or cleaning under nails, nail files and emery boards for smoothing and shaping nails, nail brushes for cleaning under and around nails, foot files for removing calluses and smoothing feet, foot spa basins for soaking feet during pedicures, steel nail files for shaping nails, pushers for pushing back cuticles, pedicure nail brushes for removing cosmetics and cleansing nails, pumice stones for removing dry, calloused skin from feet
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Methods of cooking egg
- 1. Get your tablet and answer the survey entitled “Different Methods of Cooking Eggs”
- 3. 1. Sunny Side Up • The egg is fried on one side only.
- 5. 2. Basted Egg •An egg friend on one side with hot grease spooned over the top
- 7. 3. Boiled Egg •Whole egg cooked in simmering water for twenty minutes.
- 9. 4. Scrambled Eggs • Egg and milk mixture cooked in a hot pan.
- 11. 5. Poached Eggs •Raw egg cooked in hot water or in an egg poacher.
- 13. 6. Omelet •It is similar to scrambled eggs. Cooking an omelet is typically much more difficult than it appears.
- 16. STUFFED EGG
- 17. STUFFED EGG WITH HERBED SHRIMP
- 18. EGG CURRY