Myocommas are blocks of muscle in fish divided by their sheets of connective tissues.

There are 6 different market forms of fish.

Fish is high in vitamins A, B, C, and D.

Muscle proteins in fish will shrink when cooked at high temperature.

A drawn fish has its entrails or guts removed.

Fortified milk contains Vitamin C and Vitamin D.

UHT milk means Ultra High Treated milk.

Condensed milk has 40%-50% of its water evaporated.

Evaporated milk is full cream milk with 50% of its water removed.

Curdling in milk takes place when high salt is added to milk.

Yogurt is a preserved form of milk.

Pasteurization destroys germs and bacteria found in milk and milk can be kept for several months.

Cheese can be used as a garnish for your soups and salads.

Ascorbic acid producing bacteria helps to form the curds in the production of cheese.

Cheese is a great source of iron.

Adam Cheese has a soft, buttery texture with a rich, full and mildly acidic flavour.

Rennet is an enzyme added to milk to form the curds in the production of cheese.

Cheese digestibility is increased when it is over heated.

When cheese is heated it affects the nutritional value of the cheese.