Practicum 4: Fish Burger Patties

What is the primary aim of the practical activity described?

Which ingredient is NOT included in the preparation of fish hamburger patties?

What is the purpose of recording the weight of all raw materials before preparation?

At what internal temperature should the fish burgers be cooked to ensure they are safe to eat?

Which piece of equipment is essential for creating uniform burger patties?

What preservation technique is highlighted as commonly used for fish?

Which ingredient is used primarily for flavoring in the fish burger patties preparation?

How long should the mixture be rested in the freezer before molding into patties?

What is the primary purpose of aeration in the processing of ice cream?

Which ingredient is NOT typically found in ice cream composition?

What is the ideal fat content range for traditional ice cream?

Which component in the ice cream mixture serves as both an emulsifier and a stabilizer?

What is the purpose of pasteurizing the ice cream mix?

What additional ingredient can be included in ice cream for health benefits?

Which method is recommended to cool the ice cream mix after heating?

What is the minimum percentage of milkfat required in ice cream mix?

Practicum 4: Processed Meat Product - Burger Patties

Aim: To demonstrate the application of comminution techniques to produce palatable fish products.
Introduction: Fish is a major protein source globally. Fish consumption has been a part of human diets for thousands of years, both from wild catches and increasingly from aquaculture.
Fish Meat Characteristics: Fish meat has high water content and low stroma proteins, making it perishable. Various preservation methods, such as drying, freezing, and fermentation, extend its shelf life.
Materials for Fish Burger Patties:
- Fish fillet (250g)
- Fat (olive oil) (10 mL)
- Cooking yoghurt (10 g)
- Garlic (finely chopped) (10 g)
- Onion (finely chopped) (20 g)
- Salt (to taste)
- Chili powder (0.5 g)
- Garam masala (1 g)
- Bread crumbs (20 g)
Note: Record initial weights of all ingredients. Losses during preparation are normal. These precise records help to determine yield for marketing purposes.

Practicum 6: Ice Cream Product

Aim: To demonstrate the principles of aeration in processing dairy food ingredients.
Introduction: Ice cream is a frozen dessert made via aeration of dairy products. Sweeteners, fruits, and flavourings are also frequently included. The mixing process results in trapped air and the formation of ice crystals.
Ice Cream Mix Composition: The mix typically contains milk fat, milk solids-not-fat (proteins, lactose), sweeteners (often sugar and corn syrup), stabilisers/emulsifiers, and water.
Materials:
- Full cream milk (1 L)
- Skimmed milk powder (200 g)
- Whipping cream (30 g)
- Lecithin (soya bean base) (2 g)
- Strawberry jam (optional)
- Xanthan gum or carrageenan (1.6 g)
- Sodium alginate (2.4 g)
- Sugar (150 g)
- Corn syrup (50 g)
- Vanilla extract (5 mL)
Equipment/Consumables: Electric mixer, mixing bowl, boiling pot, spatula, thermometer, ice cream maker.

General Notes on Methods

Record Keeping: Procedures for practicum activities often require recording weights and measurements at different stages to accurately determine yields and losses.
Aeration & Density Measurements: Significant process steps often include specific measurement guidelines to assess the outcomes.
Heating considerations: Processes involving heat often require specific temperature control to denature proteins and microorganisms without risk of scorching or product deterioration.

This quiz explores the techniques for producing fish burger patties using comminution methods. It covers the characteristics of fish meat, preservation techniques, and key ingredients for formulation. Enhance your understanding of processed meat products with this practical application.