Poultry Preparation and Cooking

A temporary method of fish preservation using low temperatures.

A sophisticated method of fish preservation, keeping fish fresh at temperatures between 0°C and 5°C.

Ideal for long-term fish storage, using temperatures typically between -18°C and 0°F.

Freezes fish in air with natural/forced air circulation, at temperatures from -15°C to -29°C, taking 3-74 hours.

A faster freezing method, cooling fish from 0°C to -5°C in under two hours, then maintaining below -20°C (or lower).

A preservation method using salt (sodium chloride) to inhibit microbes & slow enzymatic activity.

Measuring salt concentration using a clinometer, allowing a brine solution to float in various temperatures.

A measurement of salt water saturation, where 25% sodium chloride at room temperature is considered 10° salinity, with plain water as 0°.

A typical finfish contains up to 84% moisture, 15-25% protein, 0.1-5.7% fat, and 1-3.5% of other components.

Fish that live and are caught in saltwater environments, primarily the sea.

Fish that reside in freshwater sources such as lakes, rivers, ponds, and other inland bodies of water.

The cultivation of marine fish in artificial enclosures, like fish pens.

The cultivation of fish in saltwater environments, such as coves and shores.

A fish fillet that is split into two separate pieces, each with its own skin.

Small, elongated pieces of fish, all the same size and thickness.

Small, square-shaped pieces of fish, cut from fish sticks.

Shellfish that are alive when purchased, such as crabs, clams, mussels, oysters, and snails.

Shrimps that are purchased whole, with the shell intact, but not alive.

Shellfish that have been removed from their shells, such as oysters, clams, and scallops.

Shellfish that are cooked in their shells, such as crabs, shrimps, and lobsters.

The meat of crabs, shrimps, and lobsters that has been removed from their shells and cooked.

Shrimp that are removed from their shells, usually for processing or storage.

Removing the scales from a fish by scraping them off with a knife.

Methods for preserving fish using salt, including Kench salting (dry salting), brine salting, and drying/dehydration.

Preserving fish by submerging it in a salt solution (brine).

Removing water from fish to preserve it. This can be done naturally or with artificial heat.

Preservation method involving salting, drying, intermittent heating (hot/cold smoking), and smoking to enhance flavor and color.

Fish preservation using vinegar and spices to enhance flavor and extend shelf life.

Hydrolyzing fish proteins to create products like bagoong and patis.

The acceptable level of water in fish for preservation (around 20%).

Temperature, humidity, and air movement influence the rate of drying.

A fermented fish product using fish and salt.

Another fermented fish product.

Meat from older animals or parts of the animal frequently used is tougher. Cuts from legs and necks are particularly tough.

Frozen meat can be cooked without thawing. Thawing is the process of defrosting meat.

Pressure frying seals moisture, retaining up to 75% of natural juices, resulting in a more flavorful and juicy product.

Low-temperature cooking benefits include less shrinkage, juicer, tender meat, and better flavor, which is also more profitable for restaurants.

Excessively high temperatures, especially in roasting, lead to higher shrinkage, lower quality, and higher costs.

Having the right tools, like knives, is crucial for food preparation and cooking. Chefs rely heavily on knives.

Microwave ovens are popular in various settings, including institutions, large food services, and even small restaurants.

Trim excess fat and bones from meat immediately after purchase. Rinse to remove dirt and bacteria.

Fresh meat can be stored in the refrigerator for 3-5 days, but should be sealed in plastic bags and placed in the coldest part.

Whole meat can be stored in the freezer for up to a year, while ground and cured meat lasts for 2-3 months.