slide1
Download
Skip this Video
Download Presentation
1. 2. 3. 4. 5.

Loading in 2 Seconds...

play fullscreen
1 / 30

1. 2. 3. 4. 5. - PowerPoint PPT Presentation


  • 113 Views
  • Uploaded on

Identify the fish cuts. 1. 2. 3. 4. 5. CL pg. 515 6. Define: Drawn, Dressed, Fillets and Steak cuts. What are the 2 categories of fish? Freshwater fish also include… Fish and shellfish are good sources of …. Write these….

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about '1. 2. 3. 4. 5.' - kevyn


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
slide2
Identify the fish cuts.

1.

2.

3.

4.

5.

  • CL pg. 515
  • 6. Define: Drawn, Dressed, Fillets and
  • Steak cuts.
  • What are the 2 categories of fish?
  • Freshwater fish also include…
  • Fish and shellfish are good sources of ….
write these
Write these…
  • Fish are animals that live in _______ and breathe using _______.
  • Water goes in through the _________ and out through the _______, which take ________ from the water.
  • Most fish swim by moving their tail - called the ______ ______ left and right.
  • Name 5 types of fish
  • Caviar comes from a ______.
  • There are over _____ different species of shrimp worldwide.
  • Lobsters are _________. Most lobsters are __________.
slide5
Fish are animals that live in water and breathe using gills.
  • Water goes in through the mouth and out through the gills, which take oxygen from the water.
  • Most fish swim by moving their tail - called the caudal fin left and right.
slide8
Sardine

Tilapia

Strawberry Grouper

Flounder

slide13
Shrimp are small animals that live on the floor of oceans. There are over 2,000 different species of shrimp worldwide. Shrimp are invertebrates (animals lacking a backbone) that have a tough exoskeleton.

Diet: Shrimp are omnivores; they eat plants and small animals.

Life Cycle: Female shrimp lay over a thousand eggs, which are attached to her swimming legs.

slide15
The unusual pistol shrimp kills or stuns its prey by making a very loud sound with a huge claw with a moveable, snapping appendage.
slide16
Crustaceans are a group of animals that have a hard exoskeleton, jointed legs, and a segmented body.

Crustaceans are invertebrates - they lack a backbone

Some Characteristics of Crustaceans:

The sexes are separate. Eggs are attached to the swimmerets (swimming legs) of the female.

The circulatory system is open; there is no heart and the "blood" is pumped by vessels into sinuses, and does not flow in a closed loop.

slide17
Lobsters are invertebrates, animals without a backbone.
  • Lobsters are cold-blooded; their body temperature depends on the temperature of the water.
  • Diet: Lobsters are carnivores. Most lobsters are nocturnal. They are predators that eat crabs, clams, worms, snails, mussels, flounder, and other lobsters.
  • Lobsters continue to grow throughout their lives. As a lobster grows, it often molts. It eats the old shell.
  • The biggest lobster caught

weighed over 44 pounds.

  • Lobsters may live to be 100 years old.
write em
Write ‘em…
  • Pork comes from a _____.
  • How old are the pigs used for meat?
  • What should you look for when buying pork?
  • Label Delilah.
  • Give examples of retail pork cuts.
slide22
Pigs can’t sweat as they don’t have sweat glands.
  • A pig can run a 7 minute mile!
  • •A pig’s squeal reaches 110-115 decibels, the same as the sound of a jet.
slide23
Pork is the meat of swine
  • Most pork comes from animals that are 7-12 months old
  • Most pork is tender because the animals are so young
  • The meat is grayish pink to light rose in color
slide24
What to Look For

When Buying Pork

  • Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color.
  • For best flavor and tenderness, meat should have a small amount of marbling.
slide25
pork can be fresh cured or smoked
  • Ham comes from the pork leg – usually cured or smoked
  • Bacon is smoked pork belly meat
  • Canadian bacon is make from boneless pork loins
pork cuts
Pork Cuts

A.. Shoulder Butt

B. Loin

E. Side

C. Leg

D. Picnic Shoulder

slide28
B. Loin
  • Tenderloin
  • Country-Style Ribs
  • Back Ribs
  • Sirloin Chop
  • Rib Chop
  • Loin Chop
  • Rib Roast
  • Sirloin Roast
  • Crown Roast
  • C. Leg
  • Bone-in Fresh Ham
  • Smoked Ham
  • Fresh Boneless Ham Roast
  • Shoulder Butt
  • Bone-in Blade Roast
  • Boneless Blade Roast
  • Ground Pork
  • Sausage
  • Blade Steak
  • D. Picnic
  • Shoulder
  • Smoked Picnic
  • Arm Picnic Roast
  • Smoked Hocks
  • E. Side
  • Spareribs
  • Slab Bacon
  • Sliced Bacon
slide29
Pig pancreas glands are an important source of insulin hormone used to treat diabetes.
  • Specially selected and treated hog skin is used in treating massive burns in humans.
  • Hog heart valves are surgically implanted in humans.
slide30
BloodPlywood AdhesiveFabric Printing and Dyeing
  • Bone MealFertilizerPorcelain EnamelGlassWater Filters
  • Bones and SkinGluePigskin garments such asgloves and shoes
  • HairArtist brushesInsulationUpholstery  
  • Dried BonesButtonsBone China

Antifreeze Cellophane

Cement

Cosmetics

Crayons

Chalk

Fabric Softeners

Floor Waxes

Insecticides

Insulation

Linoleum

Lubricants

Matches

Plastics

Putty

Rubber

Waterproofing Agents

Weed Killers

ad