RL.15.3
How much is the smoke trout?
Based on the film, choose the correct answer. Na podstawie filmu wybierz prawidłową odpowiedź
gutting, 22, 20%, for, smoked, 18, 60%, 22, milk, smoking, fresh, drying, after, 30%, gutted, herbs and sugar, 12, 20, 10%, 40 %, 60%,, flour, 12, to
In the evening a client will come .............................. smoked trout.
We have an order for 10 kg .............................. fish.
The price of raw fish is .............................. PLN for a kilogramme.
Fish lose 20% of water during ...............................
Gutting generates .............................. of waste.
The cost of the material is .............................. PLN.
Material mass needs to be higher than the mass of smoked fish by ...............................
We can also add .............................. to the brine.
After watching the film, decide whether the sentence is true or false. Po obejrzeniu filmu zdecyduj czy zdanie jest prawdziwe czy fałszywe.
| Prawda | Fałsz | |
| The client ordered 10 kg of smoked trout. | □ | □ |
| For smoking, 10 kg of live trout should be used. | □ | □ |
| The mass of the smoked fish is 40% smaller than the material mass. | □ | □ |
| The minimum price of 1 kg of smoked fish is 22 PLN. | □ | □ |
| The cost of work is the same as the mark-up. | □ | □ |
| The fish is more expensive in the store than at the fisher because the sellers add a mark-up. | □ | □ |
| After smoking, the fish are placed in 9% - 10% brine. | □ | □ |
| Hot smoking takes more time than cold smoking. | □ | □ |
| When drying fish, the temperature of 50°C should not be exceeded. | □ | □ |
Initial processing of fish
Choose which fragments fill the gaps in the sentences. Wybierz, które fragmenty najlepiej pasują do luk w zdaniach.
remove the head, skinless fillet, fillet, fish carcass, fish soup, skin down, cutting the abdomen, fillet with skin, along the abdomen, separating the skin, removing scales, separating the fins, separating the head, ribs, removing head, sideways, fillet with skin, separate skin, cut the abdomen, along the spine, along the side line, fish soup, spine with the rest of the meat, skin up
Scaling consists in .............................................................. from the fish body surface.
During gutting .............................................................. from the anus to the gills.
Beheading is .............................................................. from the rest of the body.
After gutting and beheading we obtain a ...............................................................
To obtain .............................................................. we in turn remove the fins, the spine with ribs and membranes of the body cavity.
We should begin filleting by cutting the fish .............................................................. starting from the head; we should guide the knife along the bones of the spine.
After cutting the second fillet, we have left a spine with the rest of the meat that we can use to cook a ...............................................................
In order to remove the skin from the fillet, we need to put it ...............................................................
How to freeze fish?
- Ladies and gentlemen, freezingfreezing is one of the best ways to protect fish meatprotect fish meat from deterioration. Low temperature inhibits the growth of microorganismsgrowth of microorganisms and the course of biochemical processes in meat. Properly stored frozen fishfrozen fish do not differ much in quality from fresh fishfresh fish.
- How to do it correctly?
- Wash and scrape the scales offscrape the scales off beforehand. You have to cut off the head and fins, thoroughly rinse the abdomen under running water. We leave for a quarter to let them drip off.
- What to do with large fish?
- We divide larger fish into fillets or steak. Smaller fish are frozen completely. The fish must also be properly packed, placed in sealed packages. Vacuum packagingVacuum packaging is best suited.
- Fish kept in the freezer for a long time are dry and slightly rancid. What to do to avoid this?
- DryingDrying and rancidity of fishrancidity of fish occurs when fish are frozen without glaze. With longer storage, the mass of frozen fish decreases as a result of sublimationsublimation or ice evaporation. For prophylactic purposes, covering the fish with an additional ice coating, so‑called glazeglaze is used. Have you tried to make a glaze on frozen foods?
- No, how is it done?
- Pre‑cleaned and drained fish are first put in the fridge and frozen for about 4 hours. Then, the frozen fish are taken out and briefly immersed in cold water, then frozen again.
- At what temperaturetemperature will we freezefreeze the fish?
- Set the freezer at a temperature of -18 degrees Celsius or lower. The storage period of fishstorage period of fish is from 3 to 8 months. Lean fishLean fish can be stored longer, whereas fatfat for 3‑4 months. Once defrosted, the product should not be frozen again. Please remember that when carrying out the processing work, we must comply with food safety regulations.
Complete the gaps in the sentences, use the word bank. Uzupełnij luki w zdaniach, skorzystaj z banku słów.
glaze, processes, quality, ice, freezer, temperature, meat, fish, portioned, packaging
Freezing is one of the best methods of protecting fish ...................... from spoilage.
Low temperature inhibits the course of biochemical ...................... in meat.
Properly stored frozen fish do not differ much in ...................... from fresh fish.
Large fish should be ...................... before freezing.
Fish are placed in vacuum .......................
Fish kept for a long time in a ...................... are dry.
Rancidity of fish occurs when freezing without .......................
With long storage, the weight of the fish decreases as a result of sublimation, that is evaporation of .......................
Drained ...................... re first put in the fridge and frozen, then immerse in water and frozen again.
The freezer should be set to a ...................... of minus 18 degrees.
Methods of prolonging the durability of fish
- Hello, Mr. manager, we have caught so many fish that we will not be able to sell them all as fresh fish. We must do something with them.
- Congratulations on the catch, but now we need to extend the durability of the fishextend the durability of the fish. In the past, fishermen dried fishdried fish in the sun and wind. We must deal with it in a different way.
- For the time being, I have coveredcovered the whole fish with icewith ice to cool them down. It's good that we bought a chip ice makerchip ice maker and we have our own ice.
- Very good, cooling downcooling down is enough for short‑term storage. However, we must think about methods that will prolong the freshness of fishfreshness of fish for a longer period.
- I can freeze some of the fish.
- Just remember that fish intended for freezing must be gutted and you need to remove the gillsremove the gills. Then, during freezing, you have to maintain the temperature of - 18 degrees Celsius.
- The other fish will be delivered to our processing plantprocessing plant. Tomorrow the crew will gut and behead all the fish.
- It's a good idea, after the initial processinginitial processing it will be possible to use other methods of fish preservationfish preservation. After gutting, all fish should be filled with salt. This way, we will stop the growth of bacteriagrowth of bacteria and prepare fish for smoking and marinating.
- Should I make a brine solutionbrine solution or dry‑cure the fish?
- Fill the fish with dry salt. When the salt penetrates into the fish meat, it draws out water from the tissues and forms brine.
- How long should the fish be kept in salt?
- Fish intended for smoking can be curedcured for 3 to 5 days. The rest may lie in the brine for several weeks. Well‑salted fish can be stored even for a year.
- We can still process fish in vinegarfish in vinegar.
- Yes, this is the process of marinating fishmarinating fish. After the addition of vinegar, the growth of microorganisms is inhibited due to the high concentration of hydrogen ions and the presence of acetic acid.
- As we apply all methods, we will not waste a single caught fish and meet the conditions for food safety. Talk to you later.
Based on the hypertext “Methods of prolonging the durability of fish”, connect the Polish terms with their English counterparts. Na podstawie hipertekstu „Metody przedłużania trwałości ryb”, połącz polskie terminy z ich angielskimi odpowiednikami.
przedłużyć trwałość ryb, ryby w occie, wytwornica lodu łuskowego, konserwacja ryb, roztwór solanki, wstępna obróbka, świeżość ryb, rozwój bakterii, schłodzenie
| prolong the durability of fish | |
| cooling down | |
| freshness of fish | |
| fish preservation | |
| initial processing | |
| brine solution | |
| development of bacteria | |
| chip ice maker | |
| fish in vinegar |
Opening a new processing plant
Good morning, doctor, I would like to open a small fish processing plantfish processing plant on the farm. Could you tell me what conditions I have to meet?
- Of course, before starting construction, a technological projecttechnological project of the plant should be submitted to the district veterinary surgeon and information about what will be produced, to what extent and in what size. Before starting production, the veterinarianveterinarian will give the establishment a veterinary ID numberveterinary ID number. From now on, you can start production.
What are the requirements for processing plant rooms?
The design and division of the factory into zones should be carried out in such a way as to exclude the possibility of intersecting the flow of raw materials and waste with the flows of finished productsfinished products. The dirty zonedirty zone cannot cross with the clean zoneclean zone. Equipment and tools, such as tables, containers, guttinggutting and filleting equipmentequipment, must be corrosion resistant, easy to clean and disinfect. The use of wood is forbidden.
What are the requirements for running the business?
To sell the produced food, the farm owner must take all measures necessary to ensure food safety and hygienefood safety and hygiene. It is necessary to eliminate chemicalchemical, physical and microbiological hazardshazards that may cause food to become dangerous to the healthdangerous to the health or life of the consumer. Raw materialsRaw materials intended for processing must be fresh, without parasites, stored on ice. The waste must be stored in tight, closed, labelled containers.
All employees of the fish processing plantfish processing plant must comply with the rules of personal and professional hygiene. All employees must wear clean protective clothingprotective clothing and headgear.
All recommendations ultimately improve the safety and quality of processed food in the plant.
Complete the gaps in the sentences, use the word bank. Uzupełnij luki w zdaniach, skorzystaj z banku słów.
finished products, safety and hygiene, personal hygiene, chemical hazards, clean zone, gutting equipment, technological project, fish processing plant, veterinary ID number
Good morning, doctor, I would like to open a small .......................................... on the farm.
Before starting construction, a .......................................... of the plant should be submitted to the district veterinary surgeon and information about what will be produced, to what extent and in what size.
Before starting production, the veterinarian will give the establishment a ...........................................
The possibility of intersecting the flow of raw materials and waste with the flows of .......................................... should be excluded.
Dirty zone cannot intersect with the ...........................................
Tables, containers, filleting and .......................................... must be corrosion resistant, easy to clean and disinfect.
The farm owner must take all measures necessary to ensure food ...........................................
All employees of the fish processing plant must comply with the rules of professional and ...........................................
It is necessary to eliminate physical, microbiological and .......................................... that may cause food to become dangerous to the health or life of the consumer.
The methods of smoking fish
Pictures
Game
Zasób interaktywny dostępny pod adresem https://zpe.gov.pl/a/DafgjHOTR
Zasób interaktywny dostępny pod adresem https://zpe.gov.pl/a/DafgjHOTR
Zasób interaktywny dostępny pod adresem https://zpe.gov.pl/a/DafgjHOTR
Dictionary
odgławianie
solanka 10%
roztwór solanki
zagrożenia chemiczne
wytwornica lodu łuskowego
strefa czysta
wędzenie na zimno
schłodzenie
schłodzenie ryb
koszt surowca
zasypywanie lodem
peklowanie
cięcie okołoskrzelowe
niebezpieczne dla zdrowia
strefa brudna
suszenie ryb
wysuszanie ryb
części jadalne
przedłużanie trwałości ryb
ryba tłusta
filet ze skórą
wędzenie końcowe
produkt gotowy
szkielet ryby
tusza rybna
ryby w occie
przygotowanie ryb
konserwacja ryb
zakład przetwórstwa ryb
bezpieczeństwo i higiena żywności
zamrażanie
temperatura mrożenia
ryba świeża
świeżość ryb
ryba mrożona
glazura
rozwój bakterii
rozwój drobnoustrojów
wypatroszenie
urządzenia do patroszenia
wędzenie na gorąco
wstępna obróbka ryb
wstępna obróbka
wędzenie wstępne
ryba chuda
żywa ryba
marynowanie ryb
marża
masa surowca
zabezpieczanie mięsa
minimalna cena
rozwój pleśni
utrwalanie żywności
przetwórnia
wędzenie właściwe
odzież ochronna
jełczenie ryb
surowiec
usuwanie skrzel
solenie
solenie ryb
odłuszczanie
oskrobać z łusek
filet odskórzony
odskórzanie
cięcie skośne
wędzona ryba
pstrąg wędzony
dymienie
wędzarnia
temperatura wędzenia
okres przechowywania
sublimacja
projekt technologiczny
opakowania próżniowe
lekarz weterynarii
numer identyfikacyjny
wydajność