INTENDED LEARNING ACTIVITY 1

1. Make a video of yourself reciting the VMGO of the college submit it to the GC.
2. Draw and perform the following activities using A4 coupon bond.
 No.1 External parts of fish
 No.2 Internal parts of fish
 No.3 Market forms or cut of fish
 No.4 Body forms of fish
 ASSESSMENT 1
I. MULTIPLE CHOICE. Choose the correct answer among the options a, b, c, and d.

1. The body form of string ray.

D – DEPRESSIFORM
2. Agents of spoilage which continue to digest the tissue of fish softens and disintegrates the fish.
D – ENZYMES
3. Market form or cut of boneless milkfish
A – BUTTERFLY FILLET
4. The body form of milkfish
C – FUSIFORM
5. Which of the following does not belong to the group
C – ISTHMUS
6. Change of fish after death which is characterized by the stiffness of the body due to the formation of
lactic acid caused by bacteria
C – RIGOR MORTIS
7. Market form or cut of boneless siganid (dangit)
D – SINGLE FILLET
8. Which of the following does not belong to the group
C – PECTORAL FIN
9. Market form of canned sardines
B – DRESSED
10. Market form of dried anchovy
D – ROUND

II. IDENTIFICATION
FISH 1. It is a cold-blooded animal typically with backbone, gills, fins, and
live in the water.
FUSIFORM 2. This body form of fish is torpedo shaped and the most common.
COMPRESSIFORM 3. This body form is flat and compressed laterally like slipmouth and
moonfish.
MICROORGANISMS 4. They are found everywhere; they are microscopic in size and
they multiply very rapidly
PRESERVATION 5. The effort to prevent, stop or retard this natural function of
bacteria.
MOLDS 6. They are fuzzy or cottony organisms that grow on the surface of
the food.
YEASTS 7. These are whitish to yellowish colonies on the surface of the
food.
PSYCHROPHILIC 8. These bacteria are called cold-loving bacteria.
THERMOPHILIC 9. These bacteria are called heat-loving bacteria.
STREPTOCOCCUS 10. The chainlike bacteria.
SODIUM CHLORIDE 11. Chemical formula of salt and chemical name of salt.
OSMOREGULATION 12. This process takes place when the moisture in the body of fish
is removed while the salt enters it through the skin as permeable membrane
FERMENTATION 13. This method of salting is locally called binuro
PATIS 14. The local products form of fermentation is the fish paste and
fish sauce locally known as these.
TINABAL 15. Dry salting to make brine is locally known as ______ in Cebuano’s.

III. MATCHING TYPE

C – WHOLE OR ROUND 1. Market form of fish where all parts are intact.
 B – STICKS 2. Fillets cuts into uniform length and thickness.
F – DRESSED 3. Cut of fish where the scales, head, tail and viscera are
removed.
H – STEAKS 4. Cutting the fish crosswise and right angle usually ¾ inch
thick.
A – DRAWN 5. Cut of fish where only viscera are removed.
D – RIGOR MORTIS 6. change of fish after death which is characterized by the
stiffness of the body
E – AUTOLYSIS 7. Change of fish after death where self- digestion takes
place in the muscle tissue of the fish by enzymes and
softening of the muscle tissue occurs.
I - PUTREFACTION 8. Change of fish after death where muscle tissue
decomposes due to bacterial Action.
J – ENZYMES 9. Chemical substances found in the flesh and digestive
tract of the fish.
G – MOLDS 10. They are cottony organisms that are commonly found on
the surface of decaying food.
 ASSIGNMENT 1

Draw and perform the following activities using A4 coupon bond and submit on time.

No. 5 Microorganisms causing spoilage

No. 6 Bacteria according to shape and arrangement
No. 7 Bacteria according to temperature requirement
No. 8 Bacteria according to oxygen requirement