DIFFERENT KINDS OF LINE INSTRUMENTS

A fishing line is a cord used or made for angling. Important parameters

of a fishing line are its length, material, and weight (thicker lines are
more visible to fish). Factors that may determine what line an angler
chooses for a given fishing environment include breaking strength,
knot strength, UV resistance, castability, limpness, stretch, abrasion
resistance, and visibility.

1. Longline fishing is a commercial fishing technique. It uses a long line,

called the main line, with baited hooks attached at intervals by means
of branch lines called snoods (or gangions). A snood is a short length of
line, attached to the main line using a clip or swivel, with the hook at
the other end. Longlines are classified mainly by where they are placed
in the water column. This can be at the surface or at the bottom. Lines
can also be set by means of an anchor, or left to drift. Hundreds or
even thousands of baited hooks can hang from a single line. Longliners
commonly target swordfish, tuna, halibut, sablefish and many other
species.
2. Trolling is a method of fishing where one or more fishing lines, baited
with lures or bait fish, are drawn through the water. This may be
behind a moving boat, or by slowly winding the line in when fishing
from a static position, or even sweeping the line from side-to-side, e.g.
when fishing from a jetty. Trolling is used to catch pelagic fish such as
salmon, mackerel and kingfish.
3. A trotline is a heavy fishing line with baited hooks attached at
intervals by means of branch lines called snoods. A snood is a short
length of line which is attached to the main line using a clip or swivel,
with the hook at the other end. A trotline can be set so it covers the
width of a channel, river, or stream with baited hooks and can be left
unattended. There are many ways to set a trotline, with most methods
involving weights to hold the cord below the surface of the water. They
are used for catching crabs[1] or fish (particularly catfish[2]). Trotlines
should be used with caution as they are illegal in many states.
Trotlines can be contrasted with droplines. Whereas a trotline has a
series of hooks suspended horizontally in the water, a dropline has a
series of hooks suspended vertically in the water.
4. Handline fishing, or handlining, is a fishing technique where a
single fishing line is held in the hands. It is not be confused with
handfishing. One or more fishing lures or baited hooks are attached to

the line. A hook, fishing lure, or a fishing jig and many times a weight
and/or a fishing float can be attached to the line. Handlining is among
the oldest forms of fishing and is commonly practiced throughout the
world today.

FISHERIES
(Different Line
Instruments)

Presented to: Ms. VERENA GONZALES

Presented by: JHONSEN V. DEL MONTE (BSED-3B)

THE SIX MAIN COURSES

1. An appetizer is a small first course of an overall meal. Common examples include:

shrimp cocktail, calamari, salad, potato skins, mussels, bruschetta or cheese and crackers.
An appetizer may also be very elegant in some restaurants.
2. A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or
salad dressing. They are typically served cold. Salads can incorporate a variety of foods
including vegetables, fruits, cheese, cooked meat, eggs and grains. Garden salads use a
base of leafy greens; they are common enough that the word salad alone often refers
specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek
salad, and somen salad.The sauce used to flavor a salad is commonly called a salad
dressing; well-known types include ranch, Thousand Island, and vinaigrette.
3. The main dish is usually the heaviest, heartiest, and most complex or substantive dish on
a menu. The main ingredient is usually meat, fish or another protein source. It is most
often preceded by an appetizer, soup, and/or salad, and followed by a dessert. For those
reasons the main course is sometimes referred to as the "meat course".
4. Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is
made by combining ingredients such as meat and vegetables with stock, juice, water, or
another liquid. Hot soups are additionally characterized by boiling solid ingredients in
liquids in a pot until the flavors are extracted, forming a broth.
Traditionally, soups are classified into two main groups: clear soups and thick soups. The
established French classifications of clear soups are bouillon and consomm. Thick soups
are classified depending upon the type of thickening agent used: pures are vegetable
soups thickened with starch; bisques are made from pured shellfish or vegetables
thickened with cream; cream soups may be thickened with bchamel sauce; and velouts
are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken
soups and broths include egg, rice, lentils, flour, and grains; many popular soups also
include carrots and potatoes.Soups are similar to stews, and in some cases there may not
be a clear distinction between the two; however, soups generally have more liquid than
stews.

5. Dessert is a course that concludes a main meal. The course usually consists of sweet
foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses,
nuts, or other savory items. In some parts of the world, such as much of central and
western Africa, there is no tradition of a dessert course to conclude a meal.
The term "dessert" can apply to many foods, such as cakes, tarts, cookies, biscuits,
gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also
commonly found in dessert courses because of its naturally occurring sweetness. Some
cultures sweeten foods that are more commonly savory to create desserts.
6. A drink or beverage is a liquid intended for human consumption. In addition to basic
needs, beverages form part of the culture of human society. Although all beverages,
including juice, soft drinks, and carbonated drinks, have some form of water in them,
water itself is often not classified as a beverage, and the word beverage has been
recurrently defined as not referring to water.An alcoholic beverage is a drink containing
ethanol, commonly known as alcohol, although in chemistry the definition of an alcohol
includes many other compounds. Alcoholic beverages, such as wine, beer, and liquor,
have been part of human culture and development for 8,000 years.Non-alcoholic
beverages often signify drinks that would normally contain alcohol, such as beer and
wine but are made with less than .5 percent alcohol by volume. The category includes
drinks that have undergone an alcohol removal process such as non-alcoholic beers and
de-alcoholized wines.

CULINARY
MANAGEMENT
(THE SIX MAIN
COURSES)
Presented to: Ms. VERENA GONZALES
Presented by: JHONSEN V. DEL MONTE

(BSEd-3B)