Fish and shellfish Storing fresh fish

- Fish are aquatic vertebrates with fins for swimming - Storing fresh fish: objective
- Shellfish are aquatic invertebrates with shells or  To maintain temp of 30f – 34f
carapaces  To keep the fish moist
 Fin fish  To prevent the fish odors and flavor transfer to
other food
Composition & Structure
 To protect the delicate flesh from being bruised
- Water - Methods
- Proteins  On crushed ice – the preferred method
- Fats  In refrigerated box at 30f – 34f
- Vitamins and minerals
Market forms
- Other substances
 Round fish a. Whole or round: completely intact as caught
- Include fresh and saltwater varieties b. Drawn: viscera removed
- Have fins and internals bone structure c. Dressed: viscera, scales, head, tail, and fins removed
- Have eyes on both sides of their heads d. Steaks; cross section slices, each containing a section
- Body are truly round of backbone.
e. Fillets: boneless sides of fish, skin on or off
Saltwater fish: Round fish
f. Butterflied fillets: both sides of a fish still joined, but
Ex: black seabass, cod, mackerel, haddock, John Dory. with bones removed
g. Sticks or tranches: cross section slices of fillets
Freshwater fish: round
Basic cuts
Are fish that spend the entirely or parts of their lives in freshwater.
 La Darne – A slice or steak of round fish on the
Ex. Trout, catfish bone.
 Le Troncon – A slice or steak of flat fish on bone
 Flat fish
 Le filet – a fillet of fish, usually from a small fish
- Found in deep water ocean
without bones.
- Have asymmetrical compressed bodies
 LeSupreme – Applied to large of fish, cut into
- Swim in horizontal position
portion on the slant
Top of their bodies is dark and the other is light
 Le Delice – Applied to neatly folded of fish
COOKING FAT FISH  La Paupiette – This term is applied to fillets of
smaller fish, usually sole which are stuffed with
The fat in these fish enables them to tolerate more heat without farce
becoming dry.  Le Goujon – Applied to fillet of fish cut into strips.
• Moist-heat
Cooking fish
Poaching Fish has very little connective tissue it means that:
Simmering
- Fish cooks very quickly
Steaming - Fish is naturally tender
- Cooked fish must be handled carefully, or it will fall
• Dry-heat methods. The dry heat helps eliminate excessive apart.
oiliness.

Broiling

Grilling

Baking or Roasting
  Flaking – when fish is cooked, the flesh breaks apart into its
natural separations.
 Fat Fish – are those that are high in fat, ex: salmon
 Lean Fish – are those that are low in fat ex: flounder
- The fat content of a fish ranges from 0.5 percent to 20
percent.
Shellfish
- Are distinguished from fin fish by their hard outer shells and
their lack of backbones or internal skeletons.
Classification
 Mollusks – are soft sea animals
Categories:
Bivalves: which have pair of hinged shells
Lamb
 A lamb is a young animal belonging to the genus
Ovis, which includes both domesticated and wild
sheep.
 There are several terms for the meat of ovine
animals. Each indicates a specific level of muscle
and bone development.
 Lamb is meat from sheep under one year of age.
 Mutton is meat from mature sheep. Sheep reach
maturity at one year.
Yearling is a sheep between 12 and 20 months old. It
produces yearling mutton

Ex: clams, oysters Types of Lamb

Univalves: which have a single shell ex. Abalone
Cephalopods: squids, octopus, cuttlefish.
 Crustaceans – are animals with segmented shells and jointed
legs.
 Crab – ex. King, Dungeness, Soft-shell, Stone
Storing Fresh Seafood
Age at the time of slaughter and period of production
determine various types of lamb.
 Baby lamb refers to meat from lamb sent to market
before weaning, usually between 6 and 10 weeks
old. Another term for baby lamb is hothouse lamb.
 Genuine lamb is meat from a sheep less than one
year old.

• Temperature between 30°F and 34°F Spring lamb is 3 to 5 months old and is produced between
March and October. Spring lamb is milk-fed
• If shipped in ice, store in ice
FABRICATION
• Do not allow seafood to become dry
Lamb carcass
• Scallops and fish fillets should not be in direct contact with
ice Foresaddle

• Live animals should be stored in saltwater tanks or in boxes • Shoulder

with seaweed
• Rack
• Bivalves should be stored in net bags or boxes at high
• Breast
humidity
Hindsaddle
Cooking Seafood
• Loin
• All cooking methods can be used
• Leg
• Seafood is inherently tender
Long leg of lamb
• Should be cooked until just done 3. Rump
2. Leg: topside, round, silverside

• Overcooking is the most common mistake made in preparing Loin of Lamb

6. Rib loin
seafood 5. Mid loin
4. Tenderloin (fillet)

Forequarter of Lamb
7. Breast
8. Neck
9. Shoulder
1. Shank
GEOGRAPHY & TOPOGRAPHY OF THE PHILIPPINES  Channel - Bashi Channel – Y’ami and Orchid Island

 Archipelagic country lies in Southeast Asia that consists of - Balintang Channel - Babuyan Island and
7, 641 islands with a total land area of 343, 448 km² Batanes

 Divided into 3 island groups: LUZON, VISAYAS, MINDANAO  Gulf - Lingayen Gulf

Y’ami – islet on the northernmost point of land in Batanes - Leyte Gulf

separated from Taiwan by Bashi Channel. - Lake - Lake Buhi
- Lake Caliraya
The terrain ranges from coastal plains to rugged mountains - Laguna de Bay – largest lake in PH
bordered by the West Philippine Sea. Western Luzon is known for - Lake Danao – largest in VisMin
its beaches, surf spots and historic towns.
 River - Cagayan River – largest and longest river in
PH FAMOUS LANDFORMS PH
 Cape - Cape Bolinao - Rio Grande de Mindanao
 Hill - Chocolate Hills - Pasig and Marikina River

 Mountain - The islands are volcanic in origin, being part of  Sea - Philippine Sea
the Pacific Ring of Fire and are mostly mountainous. - Celebes Sea
- Mt. Dulang-Dulang - 2nd highest - Sulu Sea
- Visayan Sea
- Mt. Pulag - 3rd highest
Structure and Functions of the Philippine Government
- Mt. Halcon – toughest & meanest mountain
 The Philippines is a democratic and republican
- Mt. Samat – site of Dambana ng Kagitingan State.
 Sovereignty resides in the people and all
 Mountain Range - Cordillera
government authority emanated from them.
- Caraballo (Article II, Section I of the 1987 Constitution)
- Sierra Madre – longest mountain range in PH from
3 branches of government
Cagayan to Quezon Province
 Legislative
 Peninsula - Zamboanga Peninsula
 Executive
- Bicol Peninsula  Judicial
- Bataan Peninsula
Legislative
 Plains - Central Luzon Plains
- Manilla-Calabarzon Plains • Authorized to make laws, alter, and repeal them
 Plateau - Benguet through the power vested in the Philippines
- Bukidno Congress.

 Valley - Compostela Valley  Divided in to the 24 senators in the Senate and

about 250 members in the House of
- Cagayan Valley
Representatives.
- Marikina Valley
Executive
PH FAMOUS WATERFORMS
• Carries out and enforces laws.
 Bay
• Includes the President, Vice President and Cabinet
executive departments, independent agencies,
boards, commissions and committees.
Rodrigo R. Duterte

- 16th president of the republic of the phillipines

- 1st mindanaon president

Cabinet Members

• Serve as advisors to the President.

• Include the Vice President and the heads of executive

departments.

• Nominated by the President and must be confirmed by the

Commission of Appointments.

Judicial

• Holds the power to settle controversies involving rights that

are legally demandable and enforceable.

• It is made up of a Supreme Court and lower courts.

Each branch of government can change acts of the other branches

as follows

• The President can veto laws passed by Congress.

 Congress confirms or rejects the President's appointments

and can remove the President from office in exceptional
circumstances
 The President can veto laws passed by Congress.
 Congress confirms or rejects the President's appointments
and can remove the President from office in exceptional
circumstances.

LESSON 5: PHILIPPINE FESTIVALS

 The Philippine archipelago is, hands down, a beautiful

hodgepodge of spirited and colorful festivals.
 Because of Spain’s Catholic influence dating back to the mid
1500s, most of these festivals are usually religious in nature
while others are meant to commemorate important events
in history.