CHRISTIAN POLYTECHNIC INSTITUTE OF CATANDUANES INC.

Francia, Virac, Catanduanes

NARRATIVE
REPORT
IN
TLE 9

Jerome C. Manoguid
BTVTED, 2nd year
 Fish and Shellfish

In this lesson, we identify the meaning, differences, and types of fish and
shellfish.

This group of flesh foods may be classified into two major

categories: Fish (vertebrate) and shellfish (invertebrate). Fish is
scientifically known as “ Istiophorus Orientalis ” It is covered with
scales while shellfish is encased in some type of shell. Its have two
groups mollusks and crustaceans. Mollusks are soft in structures and are
either partially or wholly enclosed in a hard shell that is large in mineral
composition example oysters, clams, abalone, scallops, and mussels.
Crustaceans are covered with crust-like shells and have segmented
bodies common examples are lobsters, crabs, shrimp, and crayfish.
Types of fish that are found in Freshwater, are catfish, grayfish,
pickered, rainbow trout, sunfish, tilapia, Walley pike, whitefish, and
zander. Types of fish that are found in Migratory ( migratory fish mature
in salt water but migrate to freshwater to spawn ), are Eel, salmon, shad,
smelt, striped bass, and sturgeon.
The market forms of fish and shellfish. Fish have six market forms
they are live fish or whole fish, dressed, butterfly fillet, fillet, steaks, and
sticks. Shellfish have four market forms they are live shellfish, whole
shellfish, shucked shellfish, and headless shellfish. The nutritive value of
fish and shellfish are protein, fat, vitamins, minerals, and carbohydrates.
 Food Selection and Preparation

In this lesson, we tackle the composition of the nutritional

value of eggs which are important protein foods comparable to red
meats, fish, and poultry fresh eggs practically contain all the vitamins
except ascorbic acid. The main parts of the egg, are the yolk or the
yellow portion found in the center of the egg. White, is also called the
albumen and constitutes 58% of the egg weight. Shell membranes are
readily seen when peeling hard-cooked eggs. Shell, is mainly calcium
carbonate. Air cell, a pocket of air usually found at the large end of the
egg between shell membrane. Next, the formation of egg abnormalities
which is ovary, and oviduct besides that there are some egg
abnormalities like yolkless egg, egg within an egg, bloodspot, meat
spots, soft-shelled eggs, and doubled-yolk eggs. Then, the grading of
eggs is an important aspect of the marketing of eggs. In the
Standardization of chicken eggs, you need to observe the eggshell color,
weight classes, and quality and the uses of eggs in food preparation like
garnishing, thickening and blinders, food color, and leavening agent.
Poultry is used to describe all domesticated birds that are
intended for human consumption. It’s a good quality protein food. Next,
the classification of poultry chicken, a pullet, double, spring, roaster
chicken, broiler fowl, capon, stag, stock/roaster. The principles of
selection are live poultry when selecting live poultry choose those that
are alert, and healthy. whole poultry, and dressed poultry, and the steps
in dressing poultry; slaughtering and bleeding, scalding, de-feathering
evisceration. Especially, the characteristics of good poultry; They are
plump, compact, and with unbruised or unbroken skin. The skin and
flesh are firm, but soft and elastic to the touch. Young birds have very
smooth skin; older ones have coarser skin with hairs. Legs and feet
become much less smooth and scalier with age. End of the breastbone
farthest from the head is cartilage and flexible in young poultry,
breastbone is hard all over in old poultry, breastbone must be full of
flesh. Sex makes little or no difference in young poultry. In old poultry
is darker, tougher, and stronger in flavor. Feathers must be in good
condition; combs, bright red, suggestive of health.

Food Seasoning and Other Additives

In this lesson, we discuss what are food seasoning and

other additives and their importance.
Food would be dull and unsatisfactory without food
seasoning or condiments. Food seasonings are additives that though
added in very small amounts, give the dish distinctive characteristics.
Salt is the most common seasoning. Spices are urgent or aromatic
natural products of vegetable origin used as food flavorings. Herbs are
flowering plants whose stem above the ground does not become woody
and persistent. Next, the different parts of a plant may be used as
seasoning like bark, buds and flowers, leaves, seeds, and roots. The
kinds of spices and herbs like allspices, arise, basil, bay leaf, caper, and
caraway seed. And then the flavoring extracts which are aromatic oils or
essence or their imitations dissolved in dilute food-grade ethyl alcohol
which is used extensively in cakes and desserts next type of food colors
which is natural colors, synthetic colors, and color additives.
Appetizer is a refreshing simple food or drink offered
before the meal to the guest soon after arrives and the terms commonly
used in preparing appetizers are a blend, chopper plate, salad tossing,
grapefruit section, orange sections, cheese sections, butter flower, egg
wash, and garnishes. Next, the classes of appetizers which are hour
d’oeuvres, canapes, and cocktails, and the other appetizer are aperitif
and antipasto. The composition of appetizers is varieties, buying tips,
planning tips, storage tips, and usage tips.
Soups
In this lesson, we discuss the meaning, importance, kind, types
of soup and stocks.

Soups are liquid food consisting mainly of a broth of meat,

seafood, or vegetables. It is an international dish that can be
prepared as an appetizer and the importance of a good soup is an
everyday dish furnishing pleasant warmth to a chilled body, quick
nourishment in snack meal, stimulate the appetite, provide
wholesome nourishment because of endless variety and ingredients
and the kinds of soups have two types which is soup with stocks;
clear soup, thickened soup. and soup without stocks; cream soup,
puree, chowders and the types of soup is thin soup, thick soup,
special soup, cold soups. Stocks are a thin liquid that has produced
by simmering meat trimming, ment bones, fish bones, or
vegetables. Preparing of stocks was long process, requiring a pot of
stock constantly simmering over heat and we need to know how to
clean stock like remove fat from cold stock and quantity to be
cleared in chew pan and to stand bone before starting the stocks is
rinse the bones in cold water, place the bones in a stocks pot filled
with cold water, bring to fast boil, drain and rinse well, follow
stocks recipe and also the seasoning stocks.

In major 2 – food selection and preparation I learn how

properly bone the chicken and dressing, Preparing appetizers,
stocks, sauce, and some techniques. I experience a lot like in
cooking a learn the some food seasoning and other additives and a
know to use it properly that help me to improve my skills and cook
various dishes related to our topic in this subject.