Lesson 25

  • Due No due date
  • Points 8
  • Questions 8
  • Time Limit None
  • Allowed Attempts Unlimited

Instructions

This lessons consists of multiple parts and covers the following concepts

  • Methods of tenderizing: Marinades, mechanical tenderizing, chemical tenderizing
  • brining
  • Fish muscle
  • Cooking fish
  • Stinky fish

The questions embedded in the lesson are formative - that is, they test your comprehension and understanding, but they are graded for participation/completion only.

You can start and stop this lesson as many times as you want. There is no time limit. 

Required Readings:

8.3 - Muscle Organization...fish 

8.7 - Flavor...TMA in fish

8.8 (Searing) through 8.11 (Marinating…) p. 302-308

 

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