Fish & seafood

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Understanding fish & seafood

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<ul><li> 1. 9/5/2013 1BAC 102 Culinary Foundation Level II (T) Chef Mehernosh Dhanda </li> <li> 2. Definition Structure and composition of fish and shellfish Classification &amp; identification of a variety of fish and shellfish Processing fish Market forms Determining freshness of fish Purchasing terminology Cooking fish &amp; seafood Other seafood categories Storage of fish &amp; seafood 9/5/2013 2BAC 102 Culinary Foundation Level II (T) </li> <li> 3. Fish are aquatic vertebrates with fins for swimming and gills for breathing Shellfish are aquatic invertebrates with shells or carapaces 9/5/2013 3BAC 102 Culinary Foundation Level II (T) </li> <li> 4. Habitat Physical Shape Flesh type Fresh water fish- found in rivers, lakes, ponds Salt water fish found in the ocean Round fish Flat fish White fish Oily fish 9/5/2013 4BAC 102 Culinary Foundation Level II (T) </li> <li> 5. Include fresh and saltwater varieties Have fins and internal bone structures Have eyes on both sides of their heads Bodies are truly round, oval, or compressed 9/5/2013 5BAC 102 Culinary Foundation Level II (T) </li> <li> 6. Found in deep ocean waters Have asymmetrical, compressed bodies Swim in a horizontal position Have both eyes on top of their heads Bottom dwellers Top of their bodies is dark and the bottom is lighter in color 9/5/2013 6BAC 102 Culinary Foundation Level II (T) </li> <li> 7. Spend their lives in fresh water with a salinity of less than 0.05% 41% species of fish are found in fresh water Anadromous fish reproduce in fresh water but spend adulthood in salt water E.g.: Salmon, Stout, Three-spined Stickleback An eel reproduces in salt water and lives in fresh water 9/5/2013 7BAC 102 Culinary Foundation Level II (T) </li> <li> 8. Perch Tilapia Salmon CatfishCarp 9/5/2013 8BAC 102 Culinary Foundation Level II (T) </li> <li> 9. Spend their entire lives in oceanic waters 9/5/2013 9BAC 102 Culinary Foundation Level II (T) </li> <li> 10. Mackerel Red Snapper Ladyfish Surmai White pomfret Rawas 9/5/2013 10BAC 102 Culinary Foundation Level II (T) </li> <li> 11. Larger fish should be scaled, washed, trimmed and gutted before cooking.Whereas, smaller fish can be just washed and scaled and left whole Scale Trim Gut 9/5/2013 11BAC 102 Culinary Foundation Level II (T) </li> <li> 12. Use a scaling knife Or use the unsharpened edge of a knife Work from tail to head. 9/5/2013 12BAC 102 Culinary Foundation Level II (T) </li> <li> 13. Using kitchen shears or scissors trim off all the fins around the fish 9/5/2013 13BAC 102 Culinary Foundation Level II (T) </li> <li> 14. Remove the gills by cutting the throat connection Run the knife on the belly side from tail end to head Remove all internal viscera Wash under running water 9/5/2013 14BAC 102 Culinary Foundation Level II (T) </li> <li> 15. Whole or round Drawn Dressed Pan-dressed Butterflied Fillet Steak Wheel or center-cut 9/5/2013 15BAC 102 Culinary Foundation Level II (T) </li> <li> 16. 9/5/2013 16BAC 102 Culinary Foundation Level II (T) </li> <li> 17. 9/5/2013 17BAC 102 Culinary Foundation Level II (T) </li> <li> 18. 9/5/2013 18BAC 102 Culinary Foundation Level II (T) </li> <li> 19. 9/5/2013 19BAC 102 Culinary Foundation Level II (T) </li> <li> 20. 9/5/2013 20BAC 102 Culinary Foundation Level II (T) </li> <li> 21. 9/5/2013 21BAC 102 Culinary Foundation Level II (T) </li> <li> 22. 9/5/2013 22BAC 102 Culinary Foundation Level II (T) </li> <li> 23. Smell No odor or the smell of the sea Eyes Clear and full Gills Intact and bright red Texture Flesh should be firm Fins and scales Moist and full Appearance Moist and glistening Movement Crustaceans purchased alive should show movement Oysters/clams should close their shells when tapped 9/5/2013 23BAC 102 Culinary Foundation Level II (T) </li> <li> 24. Fresh Never frozen- Directly used after being caught Chilled Fresh, held at 30F to 34F- Held till sent to local outlets Flash-frozen Quickly frozen onboard ship, within hours of being caught Fresh-frozen Frozen while fresh, but not quickly Frozen/ Blast frozen Subject to temperature below 0F Glazed Dipped in water to form a protective shell of ice Fancy Code word for previously frozen 9/5/2013 24BAC 102 Culinary Foundation Level II (T) </li> <li> 25. All cooking methods can be used Seafood is inherently tender Should be cooked until just done Overcooking is the most common mistake made in preparing seafood 9/5/2013 25BAC 102 Culinary Foundation Level II (T) </li> <li> 26. Poaching: Baking: Grilling: Stewing: 9/5/2013 26BAC 102 Culinary Foundation Level II (T) </li> <li> 27. Shallow Frying: Coat the fish with seasoned flour or egg and crumbs and fry as follows:- Thin fillets = 4 minutes Thicker fillets = 5-6 minutes Cutlets, Steaks or Whole fish = 10-15 minutes 9/5/2013 27BAC 102 Culinary Foundation Level II (T) </li> <li> 28. Deep Frying: Coat the fish with seasoned flour, batter or egg and crumbs Preheat the oil to 190C, 375F, and fry as follows:- Thin fillets = 3 minutes Thicker fillets = 4 minutes Cutlets, Steaks = 5-8 minutes 9/5/2013 28BAC 102 Culinary Foundation Level II (T) </li> <li> 29. Braising: Sear in order to brown the surface and enhance its flavor Add a small amount of fatty oil Cook it covered at a very low simmer until the fish is tender 9/5/2013 29BAC 102 Culinary Foundation Level II (T) </li> <li> 30. Translucent flesh becomes opaque Flesh becomes firm Flesh separates from the bone easily Flesh begins to flake 9/5/2013 30BAC 102 Culinary Foundation Level II (T) </li> <li> 31. Have small unsegmented bodies and no internal skeleton 9/5/2013 31BAC 102 Culinary Foundation Level II (T) </li> <li> 32. Single shell Marine snails Abalone Conch 9/5/2013 32BAC 102 Culinary Foundation Level II (T) Abalone Conch </li> <li> 33. Two bilateral shells Clams Oysters Scallops Mussels Cockles 9/5/2013 33BAC 102 Culinary Foundation Level II (T) </li> <li> 34. No exterior shell One single internal shell called a pen Squid/Calamari Octopus 9/5/2013 34BAC 102 Culinary Foundation Level II (T) </li> <li> 35. Have a hard outer shell and jointed appendages Found in both fresh and salt water They breathe through gills Crayfish Crab Lobster Shrimp 9/5/2013 35BAC 102 Culinary Foundation Level II (T) </li> <li> 36. King Dungeness Soft-shell Blue Stone Snow 9/5/2013 36BAC 102 Culinary Foundation Level II (T) </li> <li> 37. 9/5/2013 BAC 102 Culinary Foundation Level II (T) 37 </li> <li> 38. 9/5/2013 38BAC 102 Culinary Foundation Level II (T) </li> <li> 39. Temperature between 30F and 34F If shipped in ice, store in ice Do not allow seafood to become dry Scallops and fish fillets should not be in direct contact with ice Live animals should be stored in saltwater tanks or in boxes with seaweed Bivalves should be stored in net bags or boxes at high humidity 9/5/2013 39BAC 102 Culinary Foundation Level II (T) </li> <li> 40. Group 1: Prepare a chart on Salt water fishes Group 2: Prepare a chart on Fresh water fishes 9/5/2013 40BAC 102 Culinary Foundation Level II (T) </li> </ul>