PPT-FISH COOKERY PROF. VIJENDER NOONWAL

DEPT OF HMCT INTRODUCTION Fish are aquatic vertebrates with fins for swimming and gills for breathing Fish is a high protein food supplying on an average a little more than 5 gm of protein edible ounce 1oz 25 gm. The teams approach is to help you learn through a combination of both demonstration and hands on practice to ensure you get the most out of your session On the day well provide you with aprons and workbooks and we usually serve a light lunch during Prepared by:. Dr. C. Boyd Ramsey. Professor Emeritus. OBJECTIVES. To show the importance of cooking procedures on meat palatability. To match each meat cut with the best cooking method. To present the key procedures needed for successful indoor and outdoor meat cookery. By: Chantale Lacroix. Species. Kingdom:. . Animalia. Phylum. :. . Chordata. Class:. . Actinopterygii. Order: . Tetraodontiformes. Family:. . Diodontidae. Four different Species. •. Long-spine porcupine fish. ANSC 3404. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. Danijela Takač. , prof. mentor. Učitelj fizike, tehničke kulture, informatike i astronomije. OŠ Pantovčak, Zagreb. Sandra Ivković. , prof. mentor. Učitelj  fizike, tehničke kulture, informatike i astronomije. Center Slice. P – Pork. E – Ham or Leg. 44 – Center Slice. D/M – Dry/Moist Cookery. Rump Portion. P – Pork. E – Ham or Leg. 25 – Rump Portion. D/M – Dry/Moist Cookery. Shank Portion. P – Pork. GraphG prof 1 prof 2 prof 3 prof 4 phd 5 stud 6 stud 7 adv adv adv adv adv sup sup GraphI 1 prof 2,3 prof 4 prof 5 phd 6,7 stud adv adv adv sup 1Fortheformaldevelopmentinthispaper,itwillbeconve-nientt GraphG prof 1 prof 2 prof 3 prof 4 phd 5 stud 6 stud 7 adv adv adv adv adv sup sup GraphI 1 prof 2,3 prof 4 prof 5 phd 6,7 stud adv adv adv sup 1Fortheformaldevelopmentinthispaper,itwillbeconve-nientt Fish markets: not a very sexy industry….. . You might be lucky and run into a famous chef. Exchange recipes. !. Seattle fish market developed the “Fish Philosophy” which became an event. Be . there: Be wholeheartedly present - not just physically; give others your full attention.. Draw the general idea of the following. Depressiform. Compressiform. Fusiform. Sagittiform. Aguilliform. Name 3 examples of bony fish. Name 3 examples of cartilaginous fish. What were the four fish mentioned in Four Fish?. DEPT OF HMCT. PRE-PREPARATION OF FISH FOR COOKING. This include 3 steps:. Descaling & Cleaning. Filleting. Skinning. DESCALING & CLEANING. Soaking the fish in cold water, for a few minutes before descaling, it helps to remove scales more easily.. . . Ms. Justine . Brincau. 1. Fishing Nursery rhyme . Start off by listening to a nursery rhyme called: . Slippery fish, . Following this link: . https://youtu.be/KXfTXCIXIq8. Following the nursery rhyme, discuss with children what was the rhyme all about and let them explain to you what they saw and heard. . How are these fish different?. Fish. What do you notice about each of these fish?. How many types of fish can you name?. Name this fish. Prawn. Name this fish. Mackerel. Name this fish. Haddock. Name this fish. Dave McBride, Toxicologist. Office of Environmental Public Health Sciences. SRRTTF Workshop February 9, 2016. Yakima River. *. PCBs. Lower Duwamish River. PCBs. Puget Sound. PCBs, Mercury. Lake Whatcom.