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Seafood

Training Manual - Seafood (80 Pages)

Lesson 1 - Inspection of Fish

Section I. Fish: Their Composition Anatomy, Preparation and Preservation
Chemical Composition
Anatomical Terms
External Identification - Characteristics
External Identification - Fins
Internal Identification - Characteristics
Market Forms
Methods of Preservation
Deterioration
Natural Chemical Changes
Fish Classification
Parasites of Fish

Section II. Inspection Procedures for Fish
Inspection Steps and Procedures
Quantity
Determining Quantity
Exercises
Solutions


Lesson 2 - Inspection of Shellfish

Section I. Shellfish: Their Composition, Anatomy and Deterioration
Chemical Components
Introduction to Mollusks
Anatomical Features of Oysters
Anatomical Features of Clams
Anatomical Features of Scallops
Identification Characteristics of Crustaceans
Anatomical Features of Shrimp
Anatomical Features of Lobsters
Anatomical Features of Crabs
Deteriorative and Unacceptable Conditions - Introduction
Deteriorative and Unacceptable Conditions of Oysters
Deteriorative and Unacceptable Conditions of Scallops
Deteriorative and Unacceptable Conditions of Shrimp
Freezer Burn/Dehydration and Rancidity

Section II. Inspection Procedures for Shellfish
Identity
Determine Identity
Condition
Determining Condition
Quantity
Determining Quantity
Exercises
Solutions


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