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Fish & seafood

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Understanding fish & seafood

Understanding fish & seafood


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  • 1. 9/5/2013 1BAC 102 Culinary Foundation Level II (T) Chef Mehernosh Dhanda
  • 2.  Definition  Structure and composition of fish and shellfish  Classification & identification of a variety of fish and shellfish  Processing fish  Market forms  Determining freshness of fish  Purchasing terminology  Cooking fish & seafood  Other seafood categories  Storage of fish & seafood 9/5/2013 2BAC 102 Culinary Foundation Level II (T)
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • 8. Perch Tilapia Salmon CatfishCarp 9/5/2013 8BAC 102 Culinary Foundation Level II (T)
  • 9.  Spend their entire lives in oceanic waters 9/5/2013 9BAC 102 Culinary Foundation Level II (T)
  • 10. Mackerel Red Snapper Ladyfish Surmai White pomfret Rawas 9/5/2013 10BAC 102 Culinary Foundation Level II (T)
  • 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)
  • 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)
  • 13. Using kitchen shears or scissors trim off all the fins around the fish 9/5/2013 13BAC 102 Culinary Foundation Level II (T)
  • 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)
  • 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)
  • 16. 9/5/2013 16BAC 102 Culinary Foundation Level II (T)
  • 17. 9/5/2013 17BAC 102 Culinary Foundation Level II (T)
  • 18. 9/5/2013 18BAC 102 Culinary Foundation Level II (T)
  • 19. 9/5/2013 19BAC 102 Culinary Foundation Level II (T)
  • 20. 9/5/2013 20BAC 102 Culinary Foundation Level II (T)
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  • 22. 9/5/2013 22BAC 102 Culinary Foundation Level II (T)
  • 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)
  • 24.  Fresh  Never frozen- Directly used after being caught  Chilled  Fresh, held at 30°F to 34°F- 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 0°F  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)
  • 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)
  • 26. Poaching: Baking: Grilling: Stewing: 9/5/2013 26BAC 102 Culinary Foundation Level II (T)
  • 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)
  • 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)
  • 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)
  • 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)
  • 31.  Have small unsegmented bodies and no internal skeleton 9/5/2013 31BAC 102 Culinary Foundation Level II (T)
  • 32.  Single shell  Marine snails ▪ Abalone ▪ Conch 9/5/2013 32BAC 102 Culinary Foundation Level II (T) Abalone Conch
  • 33.  Two bilateral shells  Clams  Oysters  Scallops  Mussels  Cockles 9/5/2013 33BAC 102 Culinary Foundation Level II (T)
  • 34.  No exterior shell  One single internal shell called a pen  Squid/Calamari  Octopus 9/5/2013 34BAC 102 Culinary Foundation Level II (T)
  • 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)
  • 36.  King  Dungeness  Soft-shell  Blue  Stone  Snow 9/5/2013 36BAC 102 Culinary Foundation Level II (T)
  • 37. 9/5/2013 BAC 102 Culinary Foundation Level II (T) 37
  • 38. 9/5/2013 38BAC 102 Culinary Foundation Level II (T)
  • 39.  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 humidity 9/5/2013 39BAC 102 Culinary Foundation Level II (T)
  • 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)