Seafood year 11 aos 2 key food

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Unit 1, Area of Study 2, Key Food Seafood. A presentation that provides basic information for the introduction of Seafood.

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Seafood year 11 aos 2 key food

  1. 1. Seafood<br />
  2. 2. Seafood structure and origin<br />Aquatic life from fresh and salt water<br />24000 species of fish worldwide<br />Can be farmed and fresh<br />Good source of complete protein<br />Little connective tissue = fragile flesh<br />Low in fat<br />Easy to digest<br />Cooks quickly<br />
  3. 3. classification<br />The three main types of seafood can be classified as<br />White fish<br />Less 5% fat<br />Delicate flesh<br />Tropical waters<br />Whiting, flathead, perch, john dory, <br />Oily fish <br />Between 10-25% fat<br />Darker flesh colour<br />Salmon, sardines, tuna, <br />Good source of Omega-3 oils<br />
  4. 4. Classification cont.<br />Shellfish<br />Have an outer shell<br />Not as easily digested as fish<br />Two types<br />Crustaceans – have a hard outer shell that turns orange when cooked. Example: prawns, crayfish, crab<br />Molluscs – have a shell that opens when cooked. Example: oysters, mussels, clams, scallops<br />
  5. 5. Food selection<br />Selecting fresh seafood<br />Bright clear eyes (opaque eyes means the fish has aged)<br />Shiny bright flesh<br />Subtle smell but not pungent (fish should not smell fishy!)<br />Clear liquid (milk liquid around seafood is the first stage of rot)<br />Shellfish<br />Purchase alive or frozen (rots just as quick as it cooks)<br />Should slightly move when touched if alive<br />Freezes well but cannot be refrozen<br />
  6. 6. Food selection cont<br />Ethical Issues<br />Fresh versus farmed seafood<br /> availability of seafood in oceans and rivers<br />Concerns about additives to farmed seafood<br />Environmental impacts<br />Climate change – change in sea levels affecting supply<br />
  7. 7. Cuts of fish<br />Whole <br />Scaled and cleaned <br />Skin, flesh and bones in tact<br />Still looks like a whole fish<br />Fillet<br />Whole side of the fish<br />Boned and usually skinned<br />Cutlet<br />A slice of a fish (cut opposite way to fillet)<br />Cut through the bone<br />
  8. 8. Nutritional benefits (chemical properties)<br />Contains complete protein (all essential amino acids)<br />Fat in fish is good source of Omega-3 oil<br />assists in heart disease<br />B group vitamins<br />A and D vitamins (oily fish only)<br />Minerals<br />Phosphorus<br />Calcium<br />Iodine<br />Fluorine (salt water only)<br />
  9. 9. Physical and sensory properties<br />raw<br />cooked<br />Translucent<br />Firm to touch<br />Clear juices<br />Opaque<br />Natural flakes separate<br />Milky juices<br />

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