HMPE1: FINAL REVIEWER to detect and catch large

schools of fishes.
FISH
● In the Philippines, we have
● Scientifically known as
learned to culture some
ISTIOPHORUS
marine fish and bangus
ORIENTALIS.
(milkfish). The act of
● Cheapest sources of protein
culturing fish in in- land
● Always been an important
water is called
item in the Philippines diet.
AQUACULTURE. While that
● The protein of fish contains
of culturing in saltwater
all the essential amino acid;
bodies such as covers and
hence it has a high biological
shores is MARICULTURE.
value
● One study found reassuring ● MARICULTURE presently
inverse relationship between applied to tahong and oysters,
fish consumption and heart is relatively in its infancy in
disease - the more fish the Philippines.
consumed by general
● Ocean fish are the best
population, the lower the
natural source of iodine, which
incidents of heart disease
is important in the production
● The kinds of scaly fish of hormones in the thyroid
available for food vary widely gland.
in different localities. They
● This group of fresh fish may
include both saltwater and
be classified into two major
freshwater varieties and
categories; fish (vertebrate)
differ in flavor and quality
and shellfish (invertebrate)
depending partly on the water
in which they are grown
SHELLFISH
● Most fish are caught in the ● Very rich in mineral- most
open seas and their notably iron and flourine
availability is not dependent ● Composed of two groups, the
on man’s productive efforts, mollusks and crustaceans.
unlike agricultural or farming
crops, but rather on his ability
MOLLUSKS to trimethylamine which
● Soft in texture and are either imparts the characteristic
partially or wholly enclosed in odor of stale fish. Oxidative
a hard shell that is largely of deterioration or rancidity of
mineral composition. fish fat follows.
● EXAMPLE: oyster, clams,
● The deteriorative changes
abalone, scallops, and mussels
after death of fish are
important to its acceptability
CRUSTACEANS
as food. Immediately after
● Covered with crust- like shells
death, the fleshy portion or
and have segmented bodies.
muscle of fish is soft, gel-like,
● EXAMPLES: lobster, crab,
and sticky
shrimp, and crayfish

DETERIORATIVE CHANGES
RIGOR MORTIS
AFTER DEATH
● Most fish caught from the sea ● It sets in and is characterized
die even while still in the net by rigidity of the muscle
in the water. Those caught or ● When rigor bacteria has
harvested from inland waters passed, spoilage starts. This is
also die shortly after they are caused mainly by fish enzymes
taken from water. Except and bacteria.
those fish with accessory ● The bacteria come from the
breathing organs like hito and slime of the fish skin as well
dalag which stay alive after as from the grills and
catch. intestinal tract.

● The flesh of a healthy fish is NUTRITIVE VALUE OF FISH

actually sterile. The enzymes AND SHELLFISH
which are found mainly in the
● The nutrients that are
intestinal organs of the fish
present in fish and shellfish
start digesting the
are protein, fat, vitamins,
neighboring flesh. A
minerals, and carbohydrates.
substance which is found in
living fish flesh called trime-
thylamine oxide is converted
PROTEIN
 ● Fish is one of the most
valuable sources of high grade
protein. Most fish contain 18-
20% protein with most of the
essential amino acids in the
right proportion. Apahap,
lapu-lapu, labahita, tulingan,
talakitok, bia, and kanduli have
generally high protein content.
Protein is needed for growth
and repair of body tissues.
FAT
● Fat - The fat content of fish
varies. Most fish varieties are
low in fat, (less than one
percent) thus being
morerately low in calories. Fat
is not always uniformly
distributed throughout the
flesh of a fatty fish but it is
found on the belly, head and
liver – where the bulk of it is
stored.
VITAMINS
● Fish liver oils are topically
rich sources of Vitamin A.
Often, parts of a fish not
normally eaten like the liver
and gut, contain much greater
quantities of oil-soluble
vitamins than the flesh. Fish
roe, when present, is also a
good source of vitamins. An
average serving of fish meat
supplies 1/20 to 1/5 of daily
allowance for B, 1/25 to 1/5
of B2, and 1/10 to ½ of niacin.
These water-soluble
concentrates contain an
appreciable amount of Vitamin
B2-a growth promoting
compound.
MINERALS
● The edible portions of fish
are satisfactory sources of
magnesium, phosphorous, iron,
copper, and iodine. Shellfish is
rich in minerals such as
calcium, which is good for our
bones. Inclusion of fish in the
daily diet provides an
abundant mineral intake.
CARBOHYDRATES
● Shellfish has some
carbohydrates in the form of
glycogen. Its sweet taste is
due to the glucose formed by
enzyme action from glycogen.
DISTINGUISHING
CHARACTERISTICS OF FRESH
AND STALE FISH
 adhere attached
tightly sink
CRITERIA FRESH STALE
TEST Sinks in a Floats in a
EYES Bright, Dull wrinkled, basin of basin of water
full, sunken water
bulging
TASTE Sweet Biting, itchy
GIILS Bright red, Dull brown or
covered gray, slime
with clear cloudy, odor
MARKET FORMS OF FISH
slime, odor offensive
fresh
1. LIVE FISH OR WHOLE,
ODOR Fresh, sea State, sour, ROUND
weedy odor putrid ● Live fishes are
BODY Firm Soft transported and
marketed alive. Whole,
COLOR Bright, Faded
round fishes are caught
shiny
and taken from the
FLESH Firm, Soft and water.
elastic, flabby finger
2. DRESSED
finger impression
impression remains ● A dressed fish is a
does not whole fish with scales,
remain entrails, fins and head
SLIME Clear Opaque removed.
3. BUTTERFLY FILETS
BELLY Intact Often
WALLS ruptured,
● butterfly filets are the
viscera two sides of the fish
protruding cut lengthwise away

MUSCLE White, Pinkish, from the backbone and

TISSUE light tainted with held together by the
blood uncut flesh and skin of
especially
the belly
around
backbone

VENT Pink, not Brown,

4. FILLET
protruding protruding
● filet is the boneless
SCALES Complete, Loosely side of the fish cut
 lengthwise from the a rule, fat fishes are more
backbone desirable for dry cooking.
5. STEAKS
● When moist cookery is
● steaks are cross
employed (fish is cooked in
section slices cut from
water, it is best to allow the
a large, dressed fish;
water to boil before plunging
the cross section of
or adding the fish). Prolonged
backbone generally
boiling tends to break the
included.
flesh of the fish until it falls
6. STICK
apart. Indication of doneness
● are uniform stock cuts is evident when the flesh
from large blocks of becomes opaque and the
frozen filets. muscles are easily flaked.

FISH COOKERY

● Fish is cooked to destroy any PRINCIPLES OF COOKING FISH

bacteria present as well as to
1. Shellfish requires a little
improve its taste and
cooking time; overcooking
tenderness. In cooking,
causes the flesh to become
moderate temperature is
tough and fibrous.
used, long enough for the fish
2. Unwholesome parts of most
delicacy flavor to develop, for
shellfish such as the beard of
proteins to coagulate and for
mussels, crabs’ gills, or
a very small amount of
lobsters’ intestinal tubes must
connective tissue present to
be removed before cooking.
break down.
3. Color change in crustaceans is
● When no additional water is an indication that cooking is
used to cook fish, it is very done. Shrimps and crabs, for
important that overcooking be example, change from dark
done otherwise the fish would blue green to an attractive
be very dry. This method is orange or bright red.
known as dry cookery. Broiling, 4. Crabs are usually boiled in a
baking, frying and roasting are small amount of brine for 10
examples of such methods. As to 20 minutes until color
 change occurs. Overcooking
would make the food watery.
5. Clams, oysters and mussels
may be roasted, baked, or
broiled in their shells
retain their delicate flavor.
6. Shellfish are all very lean.
Therefore, dry heat,
heat and long cooking time will
make them tough and rubbery.
Ideally, they should be either
steamed or simmered within
the temperature range of 190
degree to 210 degree F. All
shellfish cook very quickly.
VEGETABLE COOKERY
CONTROLLING TEXTURE
CHANGES
1. FIBER
● The fiber structure of
vegetables (including
cellulose and pectin)
gives them shape and
firmness
● The amount of fiber
varies in different
vegetables, in different
maturity stages of the
vegetables, in different
parts of the same
vegetables. Fiber is
made by acids and
sugars and is softened
by heat and alkalis.
2. STARCH
● Starch is another
vegetable component
that affects texture.
Dry starchy foods like
dried legumes (beans,
to
peas, lentils) must be
cooked in sufficient
water so that the
high starch granules can
absorb moisture and
soften. Dried beans are
usually soaked before
cooking to replace
moisture.
3. DONENESS
● A vegetable is said to
be done when it has
reached the desired
degree of tenderness.
This stage varies from
vegetable to vegetable.
Most vegetables,
however, are best
cooked very briefly,
until they are crisp-
tender or firm to the
bite. At this stage of
tenderness they not
only have the most
pleasing texture, but
they retain maximum
flavor, color, and
nutrients.
Below are some guidelines for The addition of salt helps
achieving proper doneness in reduce flavor loss.
vegetables: 3. Use only enough water to
cover to minimize leaching.
1. Don’t overcook
4. Steam vegetables whenever
2. Cook as close to service as
appropriate. Steam cooking
possible
reduces leaching out of
3. If vegetables must be cooked
flavors and shortens cooking
in advance, slightly undercook
time.
them.
4. For uniform doneness, cut into STANDARDS OF QUALITY IN
uniform sizes before cooking. COOKED VEGETABLES
5. Vegetables with both tough
1. COLOR
and tender parts need special
● Bright, natural colors,
treatment, so that the tender
green vegetables, in
parts are not overcooked by
particular, should be
the time the toughest parts
fresh, bright green, not
are done. For example, peel or
olive green.
split broccoli stalks
2. APPEARANCE ON PLATE
6. Don’t mix batches of cooked
● Cut neatly and uniform,
vegetables. They are likely to
not broken up,
be cooked to slightly
attractively arranged
different doneness.
or mounted on a plate
or dish. Not swimming
in its cooking water.
CONTROLLING FLAVOR
Imaginative and
CHANGES
appropriate
Flavor loss can be controlled in combinations and
several ways: garnishes are always
well received.
1. Cook as short a time as
3. TEXTURE
possible
● Cooked to the right
2. Use boiling salted water.
degree of doneness.
Starting vegetables in boiling
Most vegetables should
water shortens cooking time.
be crisp-tender, not
overcooked and mushy,
 but not tough or woody As with seasonings,
either. Vegetables sauces should enhance,
intended to be soft not cover up
(potatoes, squash,
sweet potatoes, 7. VEGETABLE COMBINATION
tomatoes) should be ● Interesting
cooked through, with a combinations attract
pleasant smooth the diners. Flavors,
texture. colors, and shapes
4. FLAVOR should be pleasing in
● Full, natural flavor and combination. Vegetables
sweetness, sometimes should be cooked
called “garden-fresh” separately and then
flavor. Strong-flavored combined to allow for
vegetables should be different cooking times.
pleasantly mild, with no
off-flavors or
bitterness. HANDLING OF FRESH
VEGETABLES
5. SEASONINGS
WASHING
● Lightly and
appropriately seasoned. 1. Wash all vegetables
Seasonings should not thoroughly
be too strong and not 2. Root vegetables that are not
mask the natural peeled, such as potatoes for
“garden” flavors. baking, should be scrubbed
very well with stiff vegetables
6. SAUCES brush
● Butter and seasoned 3. Wash green leafy vegetables
butters should be fresh with several changes of cold
and not used heavily; water. Lift the green from
vegetables should not the water, so that the sand
be greasy. Cream can sink to the bottom.
sauces and other sauces 4. After washing, drain well and
should not be too thick refrigerate lightly covered.
or too heavily seasoned. The purpose of covering is to
 prevent drying, covering too 4. For machine paring, sort
lightly cuts off air circulation vegetables for evenness of
size to minimize waste
5. Treat vegetables that brown
SOAKING easily with an acid such as
lemon juice, or with an anti-
1. With a few exceptions, do not
oxidant solution, or hold under
soak vegetables for long
water until ready to use some
periods. Flavor and nutrients
vitamins and mineral will be
leach out.
lost
2. Cabbage, broccoli, brussel
6. Save edible trim for soups
sprouts, and cauliflower may
stock and vegetable purees
be soaked for 30 minutes in
cold, slated water to eliminate
insects, if necessary.
HANDLING FROZEN VEGETABLES
3. Limp vegetables can be soaked
briefly to restore crispness 1. Temperature. Frozen
4. Dried legumes are soaked for vegetables should be
several hours before cooking purchased frozen, with a
to replace moisture lost in temperature of 0~F (-18~C)
drying. Dried beans will or lower.
absorb weight in water. 2. Large ice crystals. A little
frost is normal, but lots of ice
means poor handling
PEELING AND CUTTING 3. Freezer burn. Vegetable
colors should be bright and
1. Peel most vegetables as thinly
natural. Freezer burns are
as possible. There are many
manifested by yellowing or
nutrients just under the skins.
drying on the surface.
2. Cut into uniform pieces for
even cooking
3. Peel and cut as close to
cooking time as possible to
prevent drying and loss of
vitamins through oxidation
HANDLING CANNED shortens the heating time of
VEGETABLES vegetables.
3. Add the vegetables and heat
CHECKING QUALITY
to serving temperature. Do
1. Reject damaged cans. Puffy or not boil for a long time.
swollen cans indicate spoilage. 4. Heat as close to serving time
Small dents may be harmless, as possible
but large dents may mean that 5. Season and flavor with
the can’s protective lining has imagination. Canned
been damaged. Avoid rusted vegetables require more
or leaking cans. creativity in preparation than
2. Know the drained weight. This fresh, because they can be
varies with different grades pretty dreary when just
of different vegetables. served plain.
Typical drained weights are 6. Season the liquid while it is
60 to 65 percent of total coming to a boil, before
contents. Drained weight adding the vegetables. This
should be known in order to will give the flavors of the
calculate the number of herbs and spices time to
servings the can contains. blend.
Some canned products, such 7. Butter will enhance the flavor
as tomato sauce or cream- of most vegetables and it
style corn, have no drained carries the flavors of other
weight, because the entire seasoning that may be added.
contents are served.

COOKING VEGETABLES
COOKING
● Discussion on cooking
1. Wash the top of the can clean vegetables will center on the
before opening. Use a clean methods of cooking rather
than on the particular
can opener.
vegetable, because each
2. Drain the vegetable, and place method applies to many
half the liquid in the cooking vegetables.
pot. Bring it to a boil. This

BOILING AND STEAMING
● Nearly all vegetables may be
cooked by boiling or steaming
and these are the two most
frequently used methods,
because they are easy,
economical, and can be
adapted to a great variety of
preparations
● are basic cooking methods. In
most cases, additional steps-
such as including butter,
seasonings, flavorings,
flavorings and sauces are
required in order to make the
product ready for serving
● Unless they are to be served
immediately, boiled or
simmered vegetables are
drained as soon as they are
cooked and then cooled
quickly under cold water. This
is called shocking or
refreshing
● The product is only partially
cooked by boiling or steaming
and finished by another
cooking method, such as
sautéing or baking.
● Boiling is used, even though in
many cases “simmering” is a
more appropriate term. Green
vegetables are generally
boiled so that they cook
quickly, preserving color and
nutrients. In many cases,
however, the agitation and
high temperature of boiling
break up delicate vegetables,
and simmering is more
appropriate.
SAUTEING AND PAN- FRYING
● The main difference between
sautéing and pan-frying are in
the amount of fat used and in
the cooking time.
● Both methods may be used
for finish-cooking precooked
or blanched vegetables as well
as for completely cooking
from the raw state. Sautéing
in butter is especially popular
for finishing pre- cooked and
chilled vegetables.
● Stir-frying is a quick-cooking
technique used in Oriental
cookery. In effect, it is
similar to sautéing, except
that the pan is left stationary
and the items being cooked
are stirred and flipped in hot
fat with spatulas and other
tools.
SAUTEING
● means cooking quickly with a
small amount of fat. The
product is often tossed or
flipped in the pan over high
heat.
PAN- FRYING
● means cooking in a larger
amount of fat, usually for a
longer time at lower heat, and
the product is tossed or
flipped.
BRAISING
● Is a slow, moist-heat cooking
method using a small amount
of liquid. Some recipes of
braised vegetables call for
sautéing before liquid is
added, while others do not.
The liquid used in braising
generally covers the vegetable
only halfway. This flavorful
cooking liquid is served with
the vegetable. It is sometimes
drained off and reduced over
high heat before serving, in
order to concentrate flavor.
BAKING
● Any vegetable with enough
moisture could be baked like
potatoes, but the drying
effects of the oven and the
long cooking time make it
undesirable for most small
vegetables, such as peas and
green beans.
● Other vegetable combinations,
sometimes known as
casseroles, are usually par
cooked by simmering or
steaming before they are
baked. The slow, all-around
heat allows the product to
cook undisturbed. The
agitation and stirring of
range-top cooking is not
always desirable. Baked beans
could be finished on top of
the range, but they would be
mushier and more broken up.
BROILING AND GRILLING
BROILING
● used to finish cooked or
partially cooked vegetables by
browning or glazing them on
top. Breadcrumbs are
sometimes used to give a
pleasant brown color and to
prevent drying. Casseroles or
gratin dishes that do not
brown sufficiently in the oven
may be browned for a few
seconds under the broiler or
salamander.
GRILLING
● Grilled quick-cooking
vegetables such as peppers,
zucchini, large mushroom caps,
and eggplant are pleasant
accompaniments to grilled and
roasted meats and poultry.
Cut the vegetables into broad
slices, brush with oil, and grill
until lightly cooked and lightly
browned. Heavy browning may
produce an unpleasant burned
taste. Grilled vegetables are
often dressed with
vinaigrette.
DEEP-FRYING
Deep-fried vegetables may be
divided into five categories:
1. Vegetable dipped in batter
and fried
 2. Vegetables breaded and fried
3. Vegetables fried
coating
4. Small vegetables or
mixed with a batter
dropped with a scoop into hot
fat. The term “fritter” is used
for this preparation, as well as
for category 1.
5. Croquettes: thick vegetable
purees or mixture of small
pieces of vegetable and a
heavy béchamel or
binder, formed into shapes,
breaded, and fried.
It is good to keep in the mind the
following guidelines for deep-
frying:
1. Fry at proper temperature
2. Don’t overload the baskets.
3. Use good quality fat.
4. Replace about 15 to 20% of
the fat with fresh fat after
each daily use.
5. Discard spent fat. Old fat
loses frying ability, browns
excessively, and imparts off
flavors,
6. Avoid frying strong and mild-
flavored foods with the same
fat.
7. Fry as close to service as
possible.
8. Protect fat from its enemies:
without heat, oxygen, water, salt, food
particles, and detergent.
cuts
and
● Most vegetables large enough
to coat with breading or
batter may be fried. Tender,
quick-cooking vegetables can
be fried raw. Others may be
pre-cooked by simmering or
steaming briefly to reduce
the cooking time they need in
the frying fat.
other ● Raw vegetables for frying in
breading or batter: eggplant,
mushrooms, onion rings,
peppers, tomatoes, and
zucchini.
● Blanched or pre-cooked
vegetables for frying in
breading or batter: asparagus,
broccoli, green beans, brussel
sprouts, carrots, cauliflower,
celery, cucumbers, fennel,
okra, parsnips and turnips.