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What is a Fish pen method?
It's a method that is used for catching Fish
What is a humid preparation?
A humid preparation refers to a method of cooking where food is cooked covered in a moist environment, such as steaming, poaching, or braising. This helps to retain moisture and preserve the natural flavors of the ingredients. It is a gentle cooking method that is commonly used for delicate foods such as fish or vegetables.
Describe how the look feel and smell of fish can be used to determine its freshness?
If the fish is fresh it will probably have an ocean salt-like smell, but if it smells like chemicals i would not recomend buying and or eating it, chemicals are not healthy for your body
What is the food additives used in fried fish?
Common food additives used in fried fish include sodium phosphate, which helps retain moisture and improve texture, and various seasonings like monosodium glutamate (MSG) for flavor enhancement. Breading or batter may also contain additives like sodium bicarbonate for leavening or preservatives to extend shelf life. Additionally, colorants may be used to enhance the appearance of the fried fish. Always check labels for specific additives, as they can vary by brand and preparation method.
How do you create whiteness in food?
The color of the food depends on the ingredients used, and sometimes the cooking method. Poaching chicken and fish can make it fairly white. Beef and pork retain their brown/red coloring. If you want to add a white gravy (bouillion, white flour or cornstarch), that will add "white" to the food.
What method is not used as a method of storage?
One method that is not used for storage is the "direct transmission" method, which involves transferring data from one device to another without storing it first. This contrasts with storage methods like hard drives, cloud storage, or flash drives, which retain data for future access. Direct transmission is typically used for real-time communication rather than data storage.
Why did people used to hang up caught fish?
To dry them and preserve the fish meat. They didnt have feezers as we have today so that method was one on many preserving methods.
What are the branches of Fisheries?
1.Fish Culture – the human effort of raising the maximum productivity of fish and other fishery aquatic products and maintaining the supply of these products to satisfy human needs. Fish Capture – branch of fishery science deals with the scientific method of catching fish as well and the type of fishing gear used. Fish Preservation – branch of fishery science that deals with the scientific method of preserving fish and other fishery aquatic products to prevent spoilage.
What is the method used to separate bacteria into two groups based on cell wall composition called?
The method used to separate bacteria into two groups based on cell wall composition is called the Gram staining technique. This method categorizes bacteria into Gram-positive, which have a thick peptidoglycan layer in their cell walls and retain the crystal violet stain, and Gram-negative, which have a thinner peptidoglycan layer and do not retain the stain, appearing pink after counterstaining. Gram staining is a fundamental procedure in microbiology for identifying and classifying bacterial species.
What does macche mean?
"Macche" is a term used in some South Asian cultures, particularly in the context of Bengali cuisine, meaning "fish." It is often associated with various fish dishes that are staples in Bengali households, showcasing the region's emphasis on freshwater fish in their culinary practices. The word can also convey a sense of freshness and quality in the context of food.
What is the Eyeball Method?
With the Eyeball Method, the dieter's hand is used to judge portion sizes. For low fat proteins (chicken and fish), the portion should be approximately the size and thickness of the dieter's palm.
How capacitor is used to check freshness of fish?
Between the two plates of a capacitor lies a medium with a specific dielectric constant. Placing a fish between these plates changes to dielectric constant. If the fish is fresh it will be strong and tight, thus possessing a higher dielectric constant. If the fish is older, it's dielectric constant, or body, will be weaker due to decay.
