TLE 10 2nd Quarter Reviewer PDF

**TLE 10 -- 2^ND^ QUARTER REVIEWER** PREPARING AND COOKING POULTRY - One of the most popular food items all over the world is POULTRY, specifically chicken prepared in various ways according to national preferences or taste, as dictated by the culture and history of a country. - P...

**TLE 10 -- 2^ND^ QUARTER REVIEWER** PREPARING AND COOKING POULTRY - One of the most popular food items all over the world is POULTRY, specifically chicken prepared in various ways according to national preferences or taste, as dictated by the culture and history of a country. - POULTRY -- refers to group of domesticated fowls used as food. This includes chicken, turkey, duck, pigeon, and quails. - GAMES -- birds that are hunted and used as food. - CHICKEN -- most consumed of all poultry. The most domesticated and easier to raise. - it has 22.6% protein, 76.3% water and traces of fats, vitamins, and minerals. - it consists of dark and white muscles. DARK MUSCLES are found in those parts which are always used, while WHITE MUSCLES are found mainly in the breast. - VARIETY MEATS -- include the internal organs like gizzard, liver, kidney, and heart. STEPS IN SLAUGHTERING CHICKEN - SLAUGHTERING AND BLEEDING - slaughtering is performed by slitting the jugular vein in the chicken throat with a sharp knife. - the blood that flows from the vein is caught in a bowl for about 2 to 3 minutes. - SCALDING - the bled chicken is dropped in a hot water about 60°C for 30 to 60 seconds. - DEFEATHERING - the removal of chicken feathers. The process of defeathering include picking the big feathers and rubbing on the body to remove the tiny feathers. - EVISCERATIONS - the slitting of the abdominal cavity, the entrails are removed. MARKET FORMS OF POULTRY - LIVE POULTRY -- when buying live poultry, select those that are alert, healthy, well-feathered, and well-formed. - WHOLE POULTRY -- this is poultry with all its parts intact but not alive. - DRESSED POULTRY -- this is the slaughtered bird that have been bled and defeathered. - DRAWN POULTRY -- this is dressed poultry in which the internal organs have been removed and cleaned. - POULTRY PARTS -- theses are parts of the chicken that are packed, sold, and frozen or fresh. - FROZEN -- whole or chicken parts that are packed and frozen; usually found in the frozen section of the supermarket. - READY-TO-COOK -- this can be sold whole, split in halves, quartered without backbone, boned chicken breast, boned half-breast, chicken ham, and tocino. - PRECOOKED -- these include breaded chicken nuggets, breaded chicken fillet, chicken roll, chicken kiev, and chicken relleno. CLASSES OF POULTRY - BROILER -- aka FRYER. This chicken is about 9 to 12 weeks of age, usually has tender meat, flexible bone cartilage, and has soft, smooth pliable skin. - ROASTER -- a chicken about 3 to 5 months of age, has tender meat, soft smooth pliable skin, and flexible bone cartilage. - CAPON -- a male chicken that has been desized surgically, under 8 months old, has tender meat, and soft pliable smooth skin. - STEWING CHICKEN -- mature female chicken; more than 10 months old, less tender, and hard breastbone tip. - STAG -- male chicken under 10 months old, tough, dark flesh, hard breastbone, cartilage, and coarse skin. - ROOSTER -- aka COCK; mature male chicken, tough and dark meat, hard breastbone tip, coarse skin. - JUMBO BROILER -- extra large broiler about 4 kilos in weight, similar to a turkey in size. Ideal for special occasions. POULTRY PREPARATION TECHNIQUES - CUTTING POULTRY INTO HALVES, QUARTERS, AND PARTS - FILLETING - DEBONING - MARINATING - STUFFING - TRUSSING COOKING POULTRY - MOIST-HEAT METHOD -- cooking using water or other liquid as medium. - DRY-HEAT METHOD -- this method of cooking is ideal for young poultry with tender meat. PREPARING PORTION-CONTROLLED MEAT - Our country is a predominantly pork-eating populations. Data in the 1990s reveal that consumption of pork is four times more than that of beef, and carabeef combined. And with a significant increase in our population which has reached the 100 millionth mark. DEFINITION, TYPES, AND CHARACTERISTICS OF MEAT MEAT -- refers to animals or parts of animals used as food. GAMES -- wild animals which are hunted in forests and nearby swamps. Meat of animals used as food and their sources are as follows: - pork from hogs, beef from cows, veal from young calf (2 to 3 months old), carabeef from carabao, chevon from goat, lamb from young sheep (6 to 8 months old), mutton from sheep (1 year of age or older, horse meat from horse, dog meat from dogs. Other mammalian species used as food in other parts of the world include: - polar bear from Alaska, kangaroo from Australia, whales from Japan and Norway. GRADING OF MEAT BEEF - VERY LEAN (no fat, pure muscle) - LEAN -- (has connected tissues) - LESS LEAN -- (has bones and fats) - FAT -- (has fats) - VERY FAT -- (75% of the meat is fat) - Meats are graded on request but all meats are inspected and stamped by the Bureau of Animal Industry, indicating that it was found to be wholesome, fresh, free from any disease. - Ribs and loins of high grade beef are aged to improve flavor and tenderness. - AGING -- done by hanging these cuts from 3 to 6 weeks at about 34°F at high humidity. PORK - GRADE (CLASS) A -- standard grade. - GRADE (CLASS) B -- from female pigs that have been rejected due to unproductivity. - There are no implementing rules for the formal grading of pork enforced by the government. LAMB AND MUTTON - Age is an important criteria for grading as younger lambs are generally better. STRUCTURE AND COMPOSITIONS OF MEAT A carcass consists of the following: - MUSCULAR TISSUES -- this is the lean meat with less connective tissues and fat. It is 75.5% water, 18% protein. - MUSCULAR TISSUES -- consist of threadlike cell called fibers. - CONNECTIVE TISSUES -- found around the muscles and within the muscles. It is consists of protein and ground substances. The proteins are called collagen, elastin, and reticulum. - COLLAGEN -- pearly white in color, swells, and shrinks in hot water. - ELASTIN -- yellowish in color - RETICULUM -- is similar to collagen but has a substantial amount of fatty acids. - FATTY TISSUES -- found around or within the muscular tissues. - SUBCUTANEOUS FATS -- fatty tissue surrounding the muscles that is visible. - INTERMUSCULAR FAT -- fatty tissue around the muscles - INTRAMUSCULAR FAT -- fatty tissue within the muscles - MARBLING -- sometimes this embedded fat in muscles can be seen by naked eye and its appearance resembles that of a marble, which is why it is called marbling. - BONES -- this is the ossifies tissue that forms the skeleton of the animal. MARKET FORMS OF MEAT - FRESH -- this is a newly-slaughtered animal. - CHILLED -- this meat has been cut and trimmed in a wholesale and retail cuts and cooled to a degree of 13°C to maintain its fresh quality 12 to 24 hours after slaughtering. - FROZEN - this meat has been cut and trimmed in a wholesale and retail cuts, then package in moisture-sealed plastic wraps and stored at freezing temperature of -20°C. - CURED -- special cuts of meat, mostly fillet style and treated with seasonings and curing solution. - PROCESSED -- this includes both the canned meat products and the ready-to-cook and ready-to-eat meal products found in the frozen section of supermarkets. DIFFERENT MEAT CUTS A. PORK RETAIL CUTS B. BEEF RETAIL CUTS +-----------------------------------+-----------------------------------+ | - Ulo (head) | - Kenche (shank) | | | | | - Casim (picnic) lower shoulder | - Unahan (foreleg) | | | | | - Paypay (boston butt) upper | - Lomo (tenderloin) | | shoulder | | | | - Tapadera (rump) | | - Pigue (hind leg) | | | | - Piernacorta (round) | | - Lomo (loin) | | | | - Costillas (ribs) | | - Liempo (belly) | | | | - Punta y pecho (brisket) | | - Tadyang (spareribs) | | | | - Paypay (chuck) | | - Costillas (pork chop) | | | | - Tadyang (spareribs) | | - Pata (feet and hind feet) | | | | - Kampto (flank) | | - Internal organs or pork | | | sundries -- atay(liver), dila | - Kadera (short loin) | | (tounge), baga(lungs), | | | bituka(intestines), and bato | - Pata | | (kidney) | | | | - Buntot (ox tail) | | | | | | - Internal organs -- tripe, | | | liver, tounge, brain | +-----------------------------------+-----------------------------------+ - MEAT SLICER OR MEAT SAW -- allows uniform cutting of meat. - ELECTRIC SCALES AND OUNCE SCALES -- makes weighing of meat and other food items to the nearest grams or ounces. OTHER PORTION SERVING EQUIPMENT to help the kitchen employee includes: +-----------------------------------+-----------------------------------+ | - ice cream scooper | - individual casserole or | | | baking dishes | | - ladles or dippers | | | | - marker for pie, cakes | | - individual serving dish | | | | - cutter for cheese, butter | | - custard cups | | | | - glasses of varyingsizes | | - ice cream cups | | | | - cups of different ounce | | | capacities | +-----------------------------------+-----------------------------------+ PORTION CONTROL IN FOOD BUSINESS GIVES THE FOLLOWING BENEFITS: - It helps control food cost. - It contributes to customer's satisfaction when each portion served is as good as the other portions served to ther customers with the same price paid for. - Every food service in restaurants and hotels must establish a portion control program to ensure that the tardet percentage of profit is achieved. PRINCIPLES IN THE SELECTION OF MEAT 1. Consider the desirable characteristics for each type. Meat with fine textured muscles and good marbling and tenderer than those with coarse texture and less marbling. *Carabeef is less tender than beef and beef is less tender than pork....* 2. Every carcass must be inspected and approved by the Bureau of Animal Industry. 3. Fresh, chilled, and frozen meats have their own advantages and disadvantages. Select the one which give the most benefits. 4. Select the meat cut most appropriate to the intended recipe. 5. Consider the cost in relation to the edible portion, for example, the ratio of lean meat to the bones. 6. Select meat that is already pre-prepared as it is more convenient and time and labor saving. 7. Be meticulous in distinguishing the finish in meat. FINISH refers to the thickness and distribution of fat inside and outside of the lean meat. {***grain-fed cows*** have white fat; ***grass-fed cows*** have yellowish fat; ***well-fed hogs*** have firm white fat than those fed with only kitchen refuse and other kitchen edible wastes} 8. Know how to distinguish the characteristics of muscles. YOUNG animals have fine grained muscles, are more tender and lighter in color. OLD animals have coarse muscles, are less tender, and dense in color. 9. Meat of healthy animals is generally odorless unless it is a characteristics odor of a particular meat. 10. Meat with more collagen is more desirable as collagen softens in cooking. COLLAGEN is whitish in color, white reticulum is yellowish in color. PRINCIPLES AND TECHNIQUES OF COOKING MEAT 1. Meat is cooked to improved its palatability, increase its tenderness, and kill harmful microorganism.... 2. Cooking develops flavors in meat, some methods yield more flavors than others. It also brings changes in color, making it more appetizing. 3. Methods of cooking meat can either be dry-heat or moist-heat. 4. Moist heat method includes braising and boiling. In BRAISING, liquid is released from the meat stuff, thus providing the steam that cooks it. In BOILING, like stewing water is added. It is boiled and simmered slowly until the meat tenderizes. Recipes using moist-heat includes *sinigang, nilaga, kare-kare, pochero, afritada, adobo, callos, bopis, and caldereta.* 5. Dry-heat method inludes broiling, roasting, pan-broiling, pan frying, or deep fat frying. Some recipes using dry-heat inclides *lechon, inihaw or barbeque, fried pork chop, pan-broiled bacon, and crispy pata.* 6. For shorter cooking time of tough meats, these can be tenderized by: a. *mechanical method* by slicing very thin; by grinding; by beating the meat with a meat tenderizer or pestle and by scoring that is cutting the meat fibers across without cutting through the other side. b. *by marinating* sliced meat in an acid solution like calamansi juice and soy sauce or vinegar, and other seasonings c. *by the use of proteolytic enzymes* such as papain from papaya, bromelin from pineapple, and ficin from figs. 7. Cook meat before or after rigor mortis. RIGOR MORTIS is the stiffening of the muscle fibers in meat that is brought by muscle shortenng and actomyosin formation and increase in acidity. 8. Meat from older animals is tougher likewise, meat from those parts of the animal that are frequently moved or exercised are also tough. Meat cuts from legs and neck are the toughest. 9. Frozen meat may be cooked without thawing. THAWING is defrosting the meat. 10. Pressure frying is increasingly used in restaurants. This pressure seals the moisture in the meat, thus retaining its natural juices up to 75% resulting in a more flavorful and juicier product. 11. Low temperature cooking is now being adopted by modern restaurants because of its benefits not only in terms of profitability but it produces a product that has less shrinkage, is juicier, tender, and better flavored. 12. Excessively high temperatures especially in roasting meat results in higher shrinkage, deterioration in quality. and higher food coast. 13. Having the right tools, utensils, and equipment are very important in food preparation and cooking. To the chef, knife are important. 14. The use of microwave oven has been very popular not only in institutions and large food servicesbut even small restaurants. STORING MEAT CUTS AND MEAT PRODUCTS 1. Trim meat of excess fat and bones as soon as it is purchased. Then rinse to remove dirt and bacteria after exposure in the mark. 2. Cut meat according to recipe. Place it in separate plastic bags and label it for easier identification. 3. Seal tight each pack or bag. Place it in the freezer or in the coldest part of refrigerator. If placed in the refrigerator, fresh meat can be stored for only 3-5 DAYS. However, if stored in the freezer, whole meat lasts for a year, ground meat and cured meat last for 2-3 MONTHS. 4. Cured meat like tocino, longganisa, ham, bacon, and tapa should be wrapped in plastic bags and placed in the refrigerator if used within the week or placed in the freezer is used within one or two months. 5. Cooked meat should be in its covered containers and placed in the refrigerator if it is to be eaten within the week. 6. Thaw the meat days before it is to be used. Transfer it in thr refrigerator from the freezer for partial-thawing. To hasten thawing, immerse in water with its package intact. Do not freeze meat after thawing. At rom temperature, bacteria will multiply. This adds to the deterioration of its eating quality. - FISHING -- a major agri-industry and many families in remote towns and barrios have this as a livelihood. SEAFOOD: DEFINITION, TYPES, AND CHARACTERISTICS - SEAFOOD -- refers to aquatic animals used as food. They include the marine animals from the sea and those found in other bodies of water. TYPES OF SEAFOOD - VERTEBRATES OF FISHES -- these are generally classified as: - ROUND FISH that lives near the seabed. Ex. cod, haddock, and whiting - FLAT FISH, which include sole and plaice. - PELAGIC FISH OR OCEAN FISH, which are caught on an open sea and include "fat fish" role mackerel. FAT FISH have oil all over their bodies. - SHELLFISH -- this type contain hard shells outside of their soft tissues. They are classifies as: - CRUSTACEANS -- includes crabs, lobster, and varieties of shrimp. They have hard protective coverings called CHITINOUS ARMOR. - MOLLUSKS -- this type have bodies that are soft and unsegmented. Their bodies are protected by INCALCIFIED SHELLS. - BIVALVES -- a mollusks that has two shells like tahong, talaba, clams, and abalone. - UNIVALVES -- are one-shell mollusks like snails (suso). - INVERTEBRATES -- these are aquatic animals without backbone. STRUCTURE, COMPOSITION, AND NUTRITIVE VALUES - Fish, like meat, is an excellent source of protein. It also contains fat which is a concentrated sourve of energy. - The nutritive value of fish are **protein, iodine, phosphorous, iron, calcium and fat.** - It has about ***63% to 65% edible portion***, which is generally consist of the *flesh and skin.* The inedible portion that goes to ***waste is approximately 35% to 38%*** and includes the *skeleton, the tail, the entrails, the fins, and the head, although some parts of the head and entrails are eaten by some people.* THE FLESH OF THE FISH CONSISTS OF: - MUSCULAR TISSUES -- these are bundles of white muscle fibers. - CONNECTIVE TISSUES -- these are found in between muscle fibers and are called MYOCOMMATA. - FAT -- most fish have their fat stored and reserve for energy. Fish classified to their fat content includes: - FAT FISH -- contains fat ranging from 5% to 20% - MEDIUM FAT FISH -- contains fat ranging from 2% to 5% - LEAN FISH -- has less than 2% - Fish deteriorates faster than meat because of baxteria and fish enzymes in the intestinal organs which eat the neighboring flesh of the fish after rigor mortis. - DIPHYLLOBOTHRIUM LATUM -- worms in seafoods - DINOFLAGILLATES - the red algae - TYPICAL FINFISH -- has these parts: has up to 84% MOISTURE, 15 to 25% PROTEIN, from 0.1 to 5.7% FAT and 1 to 3.5% EACH. (Food Composition Table of the Philippines, 1986) FISH SOURCES AND FISH CULTURE - MARINE FISH -- are fish obtained from salt water, mainly the sea - INLAND FISH -- these fish are caught in lakes, rivers, ponds, and other inland bodies of water - AQUACULTURE -- this is the cultivating of some marine fish in man-made fish pens such as that of the fish pens in Laguna Lake. Bangus, or milkfish, is cultured in fish pens. - MARICULTURE -- this is culturing fish in bodies of salt water such as those in coves and shores. EX. Tahong (mussel) and talaba (oyster) GOOD QUALITIES OF FRESH FISH - A mild seaweed-like odor - Shiny and tight skin - Bright red gills - Clear and full eyes - Firm body MARKET FORMS OF FISH - LIVE FISH -- good example of these are dalag (aluwan/mudfish); hito (catfish); tilapia, and hipon suahe (shrimp), however, this type of shrimp does not live long. - WHOLE OR ROUND - the fish is not alive anymore but the head, tails, fins, and viscerals are still attached. - DRAWN FISH -- the fish has been eviscerated. EVISCERATION is making a slit down to the center of the soft belly, and then removing the entrails. - DRESSED FISH -- the fish has been eviscerated, and scales, fins, head, and tail have been removed. - STEAK -- this is a cross-section of fish obtained by cutting directly across the dressed fish at right angles to the length of the fish. STEAK CUT are about one-half to two-thirds inch in thickness. - SPLIT FISH -- is a whole or round fish with the scales intact, but a cut is made down to the backbone from just behind the head towards the tail, splitting the fish into two wings or flaps. - DEBONED -- a process of removing the big and small bones of fish so that what is left is practically all flesh and skin. The process involves the use of PAIR OF TWEEZERS or CLINICAL FORCEPS to remove all the intramuscular bones especially those near the tail. - FILLET -- the fleshy part of the fish. It is removed from the backbone and ribs of the fish so that it is practically boneless. The skin may or may not be removed. - BUTTERFLY FILLETS -- have two fillets that are joined together by the underside of the skin but once separated; each side becomes a single fillet. - STICKS -- these are small and elongated chunks of the same size and thickness cut from the flesh portion of the fish. - CUBES -- these are sticks that are cut further into small squares. MARKET FORMS OF SHELLFISH - LIVE -- this includes crabs, clams, mussels, oysters, and snails. They are usually brought alive; and this is the sole indicator of their freshness. - WHOLE -- shrimps of all kinds and sizes are normally bought whole but ot alive, although the SUAHE shrimp can stay alive for sometime. - SHUCKED -- oysters, clams, and scallops are sometimes sold in the market with their hard shells removed. - COOKED -- some shellfish like crabs, shrimps, and lobsters are marketed cooked in their shells. - COOKED MEAT -- meat of crabs, shrimps, and lobster are removed from their shells and steamed. - SHELLED -- most shrimps that are unsold are removed from their segmented shells. - FEMALE CRABS -- have a rounded apron found in the middle of its underside. Contain more aligi or crab fat. - MALE CRAB -- has a narrow and more pointed apron. - SUGPO (PRAWN) -- the big shrimp that sometimes have their heads and thorax removed. - SHUCKED OYSTERS -- appear translucent if really fresh. PREPARING FISH AND SHELLFISH - CLEANING THE FISH - SCALING -- hold the fish with one hand; then scrape the scales off with a knife almost vertical to the fish, from tail to head. - CUTTING - Removed the head - Cut the pectoral fins together with the head. - Remove the dorsal fin - Cut the ventral fin - Removed the pelvic fins - Remove tail - EVISCERATING -- \*(removing the entrails)\* - RINSING - wash the inside and outside of the fish. - SLICING THE FISH \- slice the fish according to customer preference. - SCHISTOSOMA -- parasite of snails. - SCHISTOSOMIASIS -- sakit sa atay na cause ng schistosoma - PREPARING FISH -- the important principle to follow is to prevent or delay microbal decomposition or self-decomposition. METHODS OF PRESERVATION - CHILLING -- includes the use of ice or mechanical refrigeration to 0°C. Remember that within 40 minutes after catching the fish, rigor mortis starts to set in. ICE chills the fish quickly as it works well on the total surface of each fish. \* Chilling is only a temporary method of preservation, but it is the cheapest and simplest way of preventing deterioration or spoilage. - REFRIGERATION -- more sophisticated way of keeping the fish fresh. Refrigeration temperature is from 0°C to 5°C. - FREEZING -- this method is ideal for storage for longer period. Temperature should be between -18°C or 0°F. There are different types of freezing: - SHARP FREEZING -- freezing in air with natural air circulation or with electric fans. **temp: -15°C to -29°C. May take from 3 to 74 hours.** - QUICK FREEZING -- is cooking the fish from a temperature of **0°C to -5°C in less than two hours.** The fish is kept in the freezer until its temperature reaches -20°C or lower. Freezing fish in 2 hours or less is done as follows: a. direct immersion in a refrigerant as is done when fish is immersed in a brine solution; b. indirect contact with a refrigerant where fish or fish package is placed between two freezer plates which refrigerant flows at -17°C to -45°C; or c. air blast freezing, where frigid air at -17.8°C to -45°C is blown across the materisla being frozen. - There is less destruction of the fish flesh because of the small ice crystals formed around the fish. - The fish body solidifies fast, leaving little time for soluble materials to diffuse. - Enzymatic action in fish, which causes deterioration, is slowed down. - Bcteria do not have time to multiply when the fish is frozen quickly. - SALTING -- this preservation method uses salt (sodium chloride) as a preservation medium. \* JOHN FRAZIER (1978) explains further the preservative action of salt: a. SALT ionizes and yields chlorine which is harmful to the microorganisms. b. It reduces the solubility of oxygen in solution and deprives aerobic organisms of this needed oxygen. c. It denatures oxygen protein of which microbial enzymes are composed, and, thus, interfere with their fuction. \* The concentration of salt solution is measured in DEGREE CLINOMETER. The clinometer solution is allowed to float in a brine solution ranging from 0°C to 35°C. \* MAXIMUN DEGREE SALINOMETER is based on the saturation of water with 25% sodium chloride at room temperature. This point is referred to as 10° salinity. Plain water will read 0° salinity. Saturation of fish with salt can be doen through these methods: - KENCH SALTING OR DRY SALTING -- split fish are salted, then arranged in layers in a jar or pot allowing the liquid to drain freely from the fish. - BRINE SALTING -- immersion of cleaned fish on a brine solution. The fish are placed in a container with weight on top to keep fish completely immersed. - DRYING AND DEHYDRATION - DRYING -- the removal of water from the fish either by sun or wind. - DEHYDRATION -- also the removal of water from the fish through the use of artificially heated air, as in the use of oven or machines called MECHANICAL DRIERS. \* Three factors that affect the rate of drying and dehydration are TEMPERATURE, HUMIDITY, and MOVEMENT OF AIR. \* COLD AIR makes evaporation of water from the fish surface faster. \* HUMIDITY refers to the presence of moisture in the air. \* The safe moisture content of fish is 20%. \* FREEZE DRYING -- another method of dehydrating fish by removing water vapor from frozen fish under a vacuum. \* Dehydration is drying using artificially-heated air which is don in a mechanical drier. - SMOKE CURING -- this preservation mehod involves four interrelated processes, namely: - SALTING -- fish is immersed in brine solution. - DRYING -- fish is dried either through artificial or natural means. - HOT (heat) TREATMENT -- the fish is subjected to a temperature of 29.40°C to 32.20°C with the smoking process done intermittently. -- COLD SMOKING. When the fish is subjected to temperature of 48.90°C to 82.90°C, the duration of treatment is short -- HOT SMOKING. - SMOKING -- fish is subjected to smoke to impart the desired flavor and color of the fish. - PICKLING AND SPICING -- method where fish is treated with vinegar condiment and spices to improve its flavor and lengthen its shelf life. \* VINEGAR -- acetic acid, which prevents the growth of bacteria. \* SPICES -- commonly used include pepper: laurel or bay leaf; cinnamon or kanela; clover or clavas de comer; oregano; ginger; garlic; onion; and others. - FISH FERMENTATION -- is the hydrolization of proteins in the tissues of fish. Salt-fish proportion recommended is 2% of the weight of fish. The fish is allowed to "ripen" which makes the flesh disintegrate. \* The product of the fermentation process is BAGOONG. PATIS is another fermented product of fish. \* A good bagoong has a strong salty, cheesy taste, and is pasty in consistency. COOKING OF FISH AND SHELLFISH - Fish and shellfish are cooked to improve their flavor, kill bacteria, and even extend their shelf life. - It takes only about 15 minutes or even less to fully cook a fish in steam or liquid depending on the size of the fish. - One indicator of fully cooked fish is when its translucent flesh turns opaque and is easily flaked. Two general methods of cooking: - MOIST-HEAT-METHOD -- fish and shellfish are cooked in liquid or water with some condiments and spices. - DRY-HEAT-METHOD -- fish and shellfish are cooked in direct heat without the addition of liquid or water or the exudation of moisture from the fish.