Waterfoods MD0711

DEVELOPMENT
ADMINISTRATION
TABLE OF CONTENTS
INTRODUCTION
LESSON 1
	FISH: THEIR COMPOSITION,ANATOMY, PREPARATION,AND PRESERVATION
		INTRODUCTION
		CHEMICAL COMPOSITION
		ANATOMICAL TERMS
		EXTERNAL IDENTIFICATION - CHARACTERISTICS
		EXTERNAL IDENTIFICATION - FINS
		INTERNAL IDENTIFICATION - CHARACTERISTICS
		MARKET FORMS
		METHODS OF PRESERVATION
		DETERIORATI0N
		NATURAL CHEMICAL CHANGES
		FISH CLASSIFICATION
		PARASITES OF FISH
	INSPECTION PROCEDURES FOR FISH
		INTRODUCTION
		INSPECTION STEPS AND PROCEDURES
		QUANTITY
		DETERMINING QUANTITY
	EXERCISES
	SOLUTIONS
LESSON 2
	SHELLFISH: THEIR COMPOSITION, ANATOMY, AND DETERIORATION
		INTRODUCTION
		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
	INSPECTION PROCEDURES FOR SHELLFISH
		INTRODUCTION
		IDENTITY
		DETERMINE IDENTITY
		CONDITION
		DETERMINING CONDITION
		QUANTITY
		DETERMINING QUANTITY
	EXERCISES
	SOLUTIONS
COMMENT SHEET