Ch20

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Ch20

  1. 1. Fish and Shellfish Chapter 20Labensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  2. 2. After studying this unit You will be able to:  Understand the structure and composition of fish and shellfish  Identify a variety of fish and shellfish  Purchase fish and shellfish appropriate for your needs  Store fish and shellfish properly  Prepare fish and shellfish for cooking  Apply various cooking methods to fish and shellfishLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  3. 3. Fish and Shellfish Fish are aquatic  Shellfish are vertebrates with aquatic fins for swimming invertebrates with and gills for shells or carapaces breathingLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  4. 4. Round Fish 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 compressedLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  5. 5. Flatfish 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 colorLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  6. 6. Mollusks Have small unsegmented bodies and no internal skeletonLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  7. 7. Univalves Single shell  Marine snails  Abalone  Conch  SnailsLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  8. 8. Bivalves Two bilateral shells  Clams  Oysters  Scallops  Mussels  CocklesLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  9. 9. Cephalopods No exterior shell One single internal shell called a pen  Squid  Octopus  CalamariLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  10. 10. Crustaceans Have a hard outer shell and jointed appendages Found in both fresh and salt water They breathe through gills  Crayfish  Crab  Lobster  ShrimpLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  11. 11. Crab King Dungeness Soft-shell Blue Stone King SnowLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  12. 12. Interior Structure of a Maine LobsterLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  13. 13. Inspection and Grading of Fish andShellfish Grades assigned to fish are A, B, C Inspections on fish and shellfish are voluntary  Type 1: plant, product and processing methods from raw to final product  Type 2: warehouses, processing plants and cold storage facilities  Type 3: fishing vessels and plants  Inspection services for sanitation onlyLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  14. 14. Determining Freshness in Fish 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  Shellfish that is purchased alive should show movement  Crustaceans should close their shells when tappedLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  15. 15. Market Forms of Fish Whole or round Drawn Dressed Pan-dressed Butterflied Fillet Steak Wheel or center-cutLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  16. 16. Market FormsLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  17. 17. Market Forms (cont’d)Labensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  18. 18. Market Forms (cont’d)Labensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  19. 19. Market Forms (cont’d)Labensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  20. 20. Market Forms (cont’d)Labensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  21. 21. Market Forms (cont’d)Labensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  22. 22. Market Forms (cont’d)Labensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  23. 23. Storing Fresh Fish and Shellfish Temperature between 30°F and 34°F 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 humidityLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  24. 24. Purchasing Terms Fresh  Never frozen Chilled  Fresh, held at 30°F to 34°F Flash-frozen  Quickly frozen onboard ship, within hours of being caught Fresh-frozen  Frozen while fresh, but not quickly Frozen  Subject to temperature below 0°F Glazed  Dipped in water to form a protective shell of ice Fancy  Code word for previously frozenLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  25. 25. Cooking Seafood 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 seafoodLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
  26. 26. Determining Doneness Translucent flesh becomes opaque Flesh becomes firm Flesh separates from the bone easily Flesh begins to flakeLabensky, et al. © 2007 Pearson EducationOn Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved

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