ways of deboning milkfish
1. ways of deboning milkfish
Explanation:
Additional steps for washing before and after deboning (in parenthesis) comes from Kok et al, 2002.
a) (Wash fish in chilled 30 to 50 ppm chlorinated water)
b) The fish may or may not be scaled. Trim the fins. Remove the anal fin by making a small cut around the base of the large fins, then pull the fins forward to remove the fin bones and other nuisance bones.
c) Split the fish down the dorsal side. Then turn the knife flat and extend the cut from the tail to the head by running the edge of the knife along the backbone. Let the fish lay open like a butterfly fillet, then remove the gills and internal organs.
d) Lay the fish flat on its skin and hold the knife horizontally to remove the backbone.
e) Put the fish flat on a shallow tray then pull out the rib bones with the aid of forceps. Make a superficial cut slit along the dent of the dorsal muscle from the head to the tail.
f) Remove the spines on the ventral side in the same manner. Take out the filamentous y-shaped spines along the lateral line.
g) (Dip the deboned fish in chilled 1% brine to remove the excess blood)
h) Pack in plastic bag, and freeze. (Deep freezing in a blast freezer at -40°C is recommended for longer shelf life and is necessary to meet export standards).
i) Alternatively it can be sliced into different cuts (bangus belly, etc) before being packed and frozen. It may also be brined and smoked, or marinated prior to packing and freezing.
2. an example of chemical change is a. baking a brownie b. cutting of nails c. deboning of a milkfish d. filtering of water
Answer:
a. baking a brownie
Explanation:
A chemical change results from a chemical reaction, while a physical change is when matter changes forms but not chemical identity. Examples of chemical changes are burning, cooking, rusting, and rotting. Examples of physical changes are boiling, melting, freezing, and shredding.
PA BRAINLIST PO
Answer:
Baking a brownie
Explanation:
Chemical change is a change in composition and chemical property of of a substance. A substance that undergoes a chemical chage transforms into an entirely new substance that has different property.
Baking a brownie undergoes a chemical change because after burning, the substance formed is an entirely new substance with different properties.
3. 2 Michael wants to debone milkfish, but he needs toprotect his processed products from cross contarmination.Which of these PPE is accurate to use?A. Laboratory GownB. GlovesC. HairnetD. Facial Mask
Answer:
B.Gloves
Explanation:
hope it's correct
Answer:
B. Is the answer
Explanation:
Hope it helps
4. difference between deboning and fabricating
Answer:
The meaning and spelling
Explanation:
HOPE IT help haha
5. which of the following tools is not used in scaling and deboning fish
Question:
which of the following tools is not used in scaling and deboning fish
Answer:
ShellFish
Explanation:
ShellFish cannot be used in deboning and it's not even a tool some things may use in deboning is kitchen knife and chopping board this tools can be used to deboening fish knife for deboning and chopping board for used as a protective surface on which to cut or slice tge deboning process
#CarryOnLearning
6. 5. what is deboning and filleting
Answer:
When you want to debone, let's say, chicken, you'll basically be removing all the bones from it – no matter what part you're thinking about cooking. On the other hand, filleting chicken would require you to slice it, debone it, and then make it into nice thin pieces.
Explanation:
-pa like/heart
-pa brainliest
-pa follow
7. used to debone fish
Answer:
There are two specialty blades chefs use when deboning: a boning knife and a filleting knife. The choice of knife is highly dependent upon the type of food the chef is cutting. If deboning and breaking down large cuts of meat, a boning knife is the best option.
Explanation:
Answer:
There are two specialty blades chefs use when deboning: a boning knife and a filleting knife. The choice of knife is highly dependent upon the type of food the chef is cutting. If deboning and breaking down large cuts of meat, a boning knife is the best option. For fish, a filleting knife is recommended.
Explanation:
I HOPE ITS HELP,PLSSS FOLLOW AND MARK BRAINLIEST THANK YOU IN ADVANCE,
8. differentiate the 5 procedures of deboning fish please help
Answer:
1. Trim the fins. Remove the anal fin by making a small cut around the base of the large fins, then pull the fins forward to remove the fin bones and other nuisance bones.
2. Split the fish down the dorsal side. Then turn the knife flat and extend the cut from the trail to the head by running the edge of the knife along the backbone.
Let the fish lay open like a butterfly fillet, Then remove the gills and internal organs
3. Lay the fish flat on its skin and hold the knife horizontally to remove the backbone.
4.Put the fish on a shallow tray then pull out the rib bones with the aid forceps. Make a superficial cut slit along the dent of the dorsal muscle from the head to the tail.
5. Remove the spines on the ventral side in the same manner. Take out the filamentous y-shaped spine along the lateral line.
Explanation:
#CorrectMeIfImWrong シ︎
9. why is it important to follow the correct way of fabricating and deboning chicken
Answer:
It's just a matter of learning to recognize the points where the meat comes off the joints better and how to use the knife in the right way. Of course in the supermarket, as well as in the butcher shop, you can also find whole boneless chickens, but this job will allow you to save a little money
10. B. On your paper, write sentences that clearly explain how to do the following. Use the appropriate transition/signal words to make your explanation clear. 1. Cook pork-chicken adobo 2. Catch freshwater fish. 3. Debone a milkfish. 4. Make friends 5. Use a computer
Answer:
nasan po yung picture Ng sasagutan?
11. Word of debone Root word prefix meaning
Answer:
to removed the bones from ( meat, fish, or bowl)
hope it helps
12. What outcomes could happen to improperly frozen deboned fish
Answer:
Desiccation of poorly packaged frozen fish is a serious problem. Over a period of time, a highly undesirable drying condition (freezer burn) may occur. Fish fats and oils are easily oxidized in the presence of air. The resulting rancidity is responsible for undesirable flavors and color.
13. Activity 1: Arrange the following by writing the procedure into their proper order. ACTIVITY 1 DEBONING >Removal of internal organs ➤ Removal of backbone and dorsal fin ➤ Washing > Splitting ➤ Deboningit's tve
Answer:
washing
splitting
removal of backbone...
removal of internal...
deboning
Explanation:
correct me if wrong
hope it helps
pa follow and brainliest po pls thanks
14. a fish that is deboned...?
Answer:
milk fish
Explanation:
15. Children don't like to eat "bangus" unless deboned or without bones.
Panuto: Punan ng wastong sago tang mga patlang upang mabuo ang diwa ng mga
pangungusap. Piliin sa loob ng kahon ang angkop na salita. Isulat sa kwaderno
ang tamang sagot.
1. Ang pamilihan ay isang _______________________ng ugnayan ng -
_________________at nagtitinda sa pagtatakda ng _____________at dami ng
produktong ipagbili at bibilhin.
2. May pangunahing anyo ang pamilihan—ang pamilihang may ganap na
kompetisyon at pamilihang may _______________na kompetisyon.
3. Ang ___________________itinatakda ng _______________________ay ayon sa
pwersa ng mga sangkot sa pamilihan at ______________________presyo ang
dahilan ng bilihan ng ____________________________sa pagitan ng mamimili
at
16. introduction summary for debone a whole chicken 150 words
Answer:
?
Explanation:
Carry on learn
Ok
Thanks
17. which is correct for the five steps in deboning chicken
With just five steps, this is the easiest way to debone chicken thighs without wasting any meat.
Step one: Prepare your tools. First of all, you will need:
Step two: Cut and expose. Place the chicken thighs skin down on the cutting board.
Step three: Remove the bone.
Step four: Remove the skin.
Step five: Trim the fat.
18. What is the importance of knowing how to Debone Fish?
Answer:
deboning speeds up the cooking time as bones take longer to heat through than flesh. Safety – taking the bones out evens up the amount of cooking time required for large pieces of meat.
sorry yan lang kaya ko.19. what are the benefits of deboning bony fishes like bangus?
Answer:
Reduced Choking Hazards
Explanation:
The fish bone may be accidentaly swallowed by a child, and this may block their throat, resulting in choking.
Answer:
You won't have a bone stuck in your throat (won't choke)
So watch out for bone fish when you eat...
20. why deboning is important
Answer:
deboning speeds up the cooking time as bones take longer to heat through than flesh. Safety taking the bones out evens up the amount of cooking time required for large pieces of meat.
Answer:
deboning is important to speeds up the cooking time as bones take longer to heat through than flesh.
Explanation:
21. definition of debonning fish?
to remove the bones from fish; bone : Before cooking, the fish should be deboned with a small, sharp knife.
22. It refers to the utensils that is used for removing spines as in deboning of fish
Answer:
Forceps po
Explanation:
thank me later
23. How to debone bangus
Answer:
Tanggalan mo ng tinik,basic.
Answer:
manood nalang po kayo sa youtube kase po mahirap dit i explain
24. what tool is used for removing spines as in deboning of fish
Answer:
Filleting Knife
Explanation:
You can use filleting knife or simply your fingers to open up the seam; avoid cutting through the spines deep down on the fish flesh.
i hope it will help:)
25. Is it necessary for you to learn how to fabricate and debone a chicken? Why orwhy not?
Answer:
yes. because some chicken dishes are required to do so and it's a part of those skills especially for those aspiring in culinary profession.
hope it helps
study well ❤️
#CarryOnLearning
#ModeratorsMatter
26. why is important to know the steps in fabricating and deboning.
Answer:
Deboning involves using a specialty knife to separate flesh from bones be it meat, poultry or fish. Learning to debone is an advanced culinary skill that takes much practice to perfect, a skill that is vital to develop to take one's gastronomic prowess to the next level
Explanation:
di ko po sure Kung tama (*・～・*)
27. perform the deboning process of a bangus
Answer:
Bangus Deboning (Milkfish)
Explanation:
What is bangus deboning?
Bangus deboning is the process of removing the intermuscular and nuisance bones of bangus by manual method through the use of a forceps. The finished product is boneless bangus.
Boneless bangus is becoming a popular food item in the Philippines because of the convenience derived when eating as brought forth be the absence of the numerous bones. The boneless fish may be cooked (fried), dried, smoked or frozen with or without adding any spices.
Steps in Deboning Bangus
1) Wash fish. The scales may or may not be removed. Split fish into butterfly style. Remove the internal organs, gills, blood and slime. Wash thoroughly.
2) Remove the backbone and dorsal fin by means of a sharp knife.
3) With the use of forceps, start removing the rid bones. This can easily be removed because they are superficially embedded.
4) Make a superficial slit along the vent of the dorsal and ventral muscles with the edge of the knife. Remove the spines one after the other by inserting the pair of forceps/twissor between the segments of the dorsal and ventral muscles.
5) Continue removing the spines in a similar manner on the dorsal and ventral area. From the dorsal portion, there are approximately 44 branching spines embedded between the muscle segments. Starting from the nape along the lateral line are also embedded 22 spines and along the ventral muscles are approximately 24 spines.
28. which of the following fish is marketed deboned?
Answer:
Fish Fillets
Explanation:
Fillets – the fleshy sides of the fish, cut lengthwise from the fish along the backbone.
29. 1. what is milkfish2. life cycle of milkfish3. life span of milkfish4. how they feed
Answer:
1. milkfish, also called bandeng, or bangos, (Chanos chanos), silvery marine food fish that is the only living member of the family Chanidae (order Gonorhynchiformes). Fossils of this family date from as far back as the Cretaceous Period (145.5 million to 65.5 million years ago).
2. Seven stages in the life history of milkfish Chanos chanos are suggested: embryonic, yolksac larval, larval, postlarval, juvenile, sub-adult and adult stages. These were based on morphological differences and on their particular ecological requirements.
3. There is no reliable accurate data on longevity of milkfish, but based on the rings on the vertebrae, the estimated age of adult wild milkfish from the Philippines and Taiwan ranged from 3 to 7 years (Bagarinao, 1991), although in captivity they may live for longer than 12 years
4. Milkfish take copepods and suction feed on benthic diatoms and epiphytic algae in their natural environment. In the hatchery, larvae are fed rotifers (Brachionus), water flea (Moina), copepods, and brine shrimp (Artemia). Milkfish fry can be weaned on to artificial feed 2–8 days after hatching.
30. step by step how to debone chicken
Answer:
Step 1: Remove the Legs
First, remove the legs. Make the first cut at the natural crease between the leg and the body.
Step 2: Cut to the Bone
Cut down to the bone.
Step 3: Pop Out the Thigh
Now, pop the thigh out of the joint.
Step 4: Cut Off the Oyster
Be sure to get the oyster — it's part of the leg, but it lies on the back. Run your knife along the backbone at the leg joint to separate.
Step 5: Cut Off the Wings
Next, cut the wings off. Find the joint between the bones again. If your knife hits bone, move it and eventually you'll find a joint. Folding the wing tip back makes for a nice presentation. Tip: Use good food-safety practices. Wash your hands and equipment after preparing raw chicken.
Step 6: Break Down the Body
Cut between the front and the back ribs.
Step 7: Remove the Rib Cage
Pull back on the rib cage to remove it.
Step 8: Make a Notch
Flip it so the chicken is rib side up. Make a notch in the cartilage at the top of the sternum.
Step 9: Pop Out the Breastbone
Then, pop out the breastbone. Use a towel if the breastbone is too slippery to grab.
Step 10: Bone-In Chicken Breasts
Separate the breasts with your knife. Now you've got bone-in chicken breasts.
Step 11: Separate the Legs and Thighs
Flip them over. You're looking for the space in the joint like before — this is called the fat line. It's nature's way of outlining where you need to cut. Again, if you hit resistance, reposition the knife to slip through the joint.
