2. OBJECTIVES:
Identify the different methods of
cooking fish and shellfish.
Prepare and cook fish based on the
chosen recipe
Appreciate the importance of
preparing and cooking fish and
seafood.
3.
4. WHAT IS COOKING
Cooking is an art in which we make the food
presentable, hygienic, appealing for the guest
by the combination of heat.
Cooking is also known as a chemical process.
5. METHODS OF
COOKING
DRY HEAT Method
Dry heat cooking is a cooking technique where the
heat is transferred to the food item without using
extra moisture1. It usually involves high
temperatures and causes browning of food
7. METHODS OF
COOKING
MOIST HEAT Method
In moist-heat cooking methods, liquid or steam is
used to cook the food. Flavored liquids, such as broth or
wine, can be used as the heat transfer medium and will
also add flavor during the cooking process. Leftover liquids
from the cooking process can also be used to make sauce
or stock.
10. GUIDELINES IN
BAKING
1. Fat fishes are best for baking
because they are less likely to
dry out.
2. Lean fishes may be baked but
care should be taken not to
overcooked it.
3. Baking temperature is 350°F
to 400°F.
12. GUIDELINES IN
BROILING OR
GRILLING FISH
1. Overcooking should be avoided in
cooking fish.
2. Select the appropriate fish for
broiling or grilling
3. Fat fish and lean fish should be
coated with fat before broiling to
reduce drying.
4. Score the skin with sharp knife.
13. 1. Overcooking should be avoided in
cooking fish.
2. Select the appropriate fish for
broiling or grilling
3. Fat fish and lean fish should be
coated with fat before broiling to
reduce drying.
