Technology and Livelihood Education - 3rd Mastery Test
Shellfish - are very perishable and deteriorate rapidly after removal from the water.
Fish with shells as distinguished from fish with bones forms two groups based on differences in the character of the shell.
Oysters, clams, scallops live in hinged shells.
Lobsters, crabs, and shrimps have various appendages and shell-like crusts that conform to the shape of their bodies.
It also includes squid, cuttlefish, and sea cucumber.
Types of Shellfish
A. Crustaceans - are shellfish with hard shells over the back and along the claws but have softer shells covering the lower part of the body and legs.
B. Mollusks - have soft unsegmented bodies and are protected by calcareous shells in one or more pieces or enclosed in hard shells, which are largely mineral in composition.
The shell of the mollusks are usually hard all over so therefore they are not in any case edible.
Types of Mollusks
A. Univalves - only one shell
kuhol, aninikad, saang
B. Bivalves - two shells
clams (halaan), kabibi, tulya, oyster (talaba), mussels (tahong), scallops
More Information:
Tahong - is a salt water mussels cultured mostly in Bacoor, Cavite. Its meat is considered more delicious than that of oysters.
Oysters - grown in artificial beds are usually of better quality than those grown in natural beds.
are harvested by picking and scooping the shells from the bottom of the sea.
Clams - are of two types: hard - shell clams and soft - shell clams.
The former have tightly shut shells but the latter may have partially open shells because of the long siphon extending from the interior.
Clams are dug by hand.
Scallops - are highly priced because of their buttery texture and delicate flavor. They have two shells and are capable of swimming freely through the water.
There are various types of crabs commonly found in the Philippines.
Alimasag - known as blue crab and commonly called in Cebu as Lambay. Lives in sea water.
Talangka or Kapi- known as small crab and lives in sea water.
Lobster - is a popular shellfish in New England Fisheries. The claw meat is preferred and brings a higher price than the tail meat. Lobsters are expensive and marketed mainly for export.
Shrimps - are more commonly eaten than lobsters. Like crabs, some shrimps are also small and would normally be eaten whole with their shells. "Suahe" is a salt water shrimp. Ulang and Tagunton are freshwater shrimp.
Shellfish - are sold in the shell, shucked or removed from the shell, or cooked. All forms are quickly perishable and care is needed in selecting them.
Live shellfish - Ideally crabs, clams, mussels, snails, oysters, and shrimps should be marketed live.
Whole Shellfish - are served in the form in which they are caught but are no longer alive. The head and thorax are intact. Filipinos are fond of eating the heads and extremities of crabs and shrimps
Shucked Shellfish - Oysters, clams, mollusks, and scallops when removed from the shell are known as shucked shellfish. Fresh shucked shellfish have a translucent appearance but become opaque when no longer fresh.
Headless Shellfish - Shrimps, lobsters, and prawns are marketed for export in headless form; the head and thorax removed. Foreign consumers do not favor the consumption of these parts of the shellfish. Furthermore, the head is removed mainly because it is the main source of bacterial spoilage.
Cooked Form - Most cooked shellfish are canned for export. The meat of shrimps, crabs, and lobsters are usually popular items for canned products. At present, only a small volume of canned and cooked shellfish is available locally; most of it is imported.
Alimentary Pastes or Pastas - in Italian refers to a family of macaroni in various sizes and shapes.
The most popular ones are spaghetti, macaroni, vermicelli, egg noodles and lasagna.
Semolina - primary ingredients utilized in making pasta is a coarsely ground flour from durum wheat.
Types of Pastas and Noodles
Noodles - made from rice, soft wheat, soybeans, cassava, and other legumes, and root crops do not hold their shapes.
Miki - flat yellowish noodles made from wheat flour, lye, salt, water, and fat mixed and form into a dough.
Sotanghon - long, thin round translucent noodles sometimes called " Nylon" or silk, made from mung beans and cassava starch.
White bihon - thin noodles from rice and corn which are soaked, ground and drained and further pulverized in a stone roller.
Fresh bihon - moist, thick, and does not keep long, is used in pancit palabok or luglog.
Pancit canton - otherwise known as egg noodles, it is made from wheat flour, duck's egg, salt, and soda.
Proper Selection and Care
In buying noodles and pastas , make certain they are in packages either board boxes or plastic bags, which are intact with no breaks or open flaps.
If the product is needed within a few weeks, store it in its original package in a cool dark pantry shelf.
For good and fresh flavor beyond that period , store pastas in a tightly closed metal or glass containers.
Some of the fancy shapes add to the kitchen decors when stored in a cork or screw-tapped glasses, bottles or jars.
Cooked pastas can be kept tightly covered in the refrigerator up to 4 days. For best second time around use, cool the left over pasta, Store it in cold water tightly covered in the refrigerator; or rinse, then toss it with a little oil before storing to prevent sticking.
Types of Pastas Available in the Market
Spaghetti
Fetuccine
Linguine
Fusilli
Lasagna
Principles of Cooking; Noodles - Proper cooking of Noodles
Dried Bihon - is washed to make the pieces limp. After the strands are drained well, these are separated and added to other ingredients. The amount of liquids necessary depends on the size of the bihon.
Sotanghon - is washed and soaked in water, drained well, cut with kitchen shears and added to other ingredients. It needs more liquid compared to bihon or miki.
Miswa - is added to boiling broth directly, removed immediately from the heat, stirred gently to distribute the miswa and kept covered for 5 minutes. It needs to be served immediately.
Fresh Miki - is added to sauted meat and vegetables with just enough stock to complete the cooking of the noodles.
Quekiam/ Kikiam
1/2 kilo fish (Labahita), boiled and flaked
1/2 kilo shrimp, chopped
2 pieces eggs, slightly beaten
1/4 cup turnips, peeled, sliced. and chopped
1/4 cup carrots, peeled, sliced, and chopped
3 tablespoons onions, minced
13 cloves garlic, minced
1 tablespoon quekiam powder
1/2 cup soy sauce
3 tablespoons salt
Quekiam wrappers or lumpia wrapper
Procedure:
1. Mix all ingredients and combine it thoroughly.
2. Make sure that all ingredients are blended well to each other.
3. Shape and form into rolls and wrap in quekiam wrapper or lumpia wrapper.
4. Steam until cook. Fry before serving. Serve with sweet and sour sauce or ketchup