Fish and seafood part 3
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This document discusses various methods for preparing and cooking seafood. It provides detailed instructions on how to cut and prepare shrimp, prawns, and lobster. It also outlines best practices for purchasing fresh seafood based on appearance, texture, and smell. Finally, it reviews both dry and moist cooking methods for seafood, including grilling, baking, pan frying, deep frying, steaming, and poaching, as well as proper storage techniques.
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Fish part 1
This document discusses fish and shellfish. It begins by defining fish and shellfish as seafood obtained from various bodies of water. While the edible flesh is similar to meat, fish and shellfish cook more quickly than meat due to less connective tissue. The main differences between fish and shellfish are that fish have fins and internal bones, while shellfish have hard outer shells and no internal bones. Fish are also classified based on where they come from, their physical shape, and fat content. The document provides examples of round fish like salmon and carp fish, as well as flat fish including flounder and sole.
Stock
Stocks are clear liquids made by simmering bones, mirepoix (carrots, celery, onions), and bouquet garni (herbs) in water. There are several types of stocks including white, brown, fish, and vegetable stocks which are used as bases for soups, sauces, and other dishes. Proper preparation and ingredients are important to extract flavor and make a clear stock. Bones, mirepoix, bouquet garni, and water are simmered together for varying lengths of time depending on the type of stock.
Fish and seafood part 2
This document classifies and describes different types of shellfish and fish cuts. It discusses mollusks such as univalves like snails and bivalves like clams. It also covers crustaceans including lobster, crab, shrimp, and prawns. The document describes various cuts of fish including fillets from round and flat fish, darne/steaks, troncon, paupiette, and supreme cuts.
Poultry
This document provides information about poultry, including its classification, muscle composition, cuts, and cooking methods. It defines poultry as domesticated birds raised for meat, including chicken, duck, goose, and turkey. It describes the different cuts of chicken, including parts like the breast, thigh, and leg. It also outlines various cooking methods for poultry like roasting, sautéing, braising, and poaching. Proper storage of poultry at refrigerated temperatures is also discussed to prevent bacterial growth.
Soup
This document provides definitions and classifications for different types of soups. It discusses thin soups like broth and consommé, thick soups like puree, cream, veloute, bisque and chowder. It also covers cold soups, international soups, and accompaniments and garnishes for soups. Key points covered include the clarification process for making consommé, different varieties of consommé, and proper temperatures for serving hot and cold soups.
Preparation of Value Added Fish Product: Fish Ball
This document provides instructions for making fish balls. It details cleaning and scaling two whole mackerels, removing the head and bones, chopping the fish flesh and adding salt. The chopped fish is then pounded into a paste and cornstarch is added. Small balls of the paste are formed and cooked when they float in boiling water. The fish balls can be frozen for later use. The conclusion notes that fish balls make use of fish that may otherwise go unused due to problems with color, flavor, size or fat content.
Food commodities 3 - Fish/ chefqtrainer.blogspot.com
The document discusses different types of seafood, including fish and shellfish. It categorizes fish into round fish, flat fish, and non-bony fish. It further divides fish into oily and non-oily categories. Examples of oily fish mentioned include salmon, tuna, and mackerel. Cod, sole, and halibut are given as examples of non-oily fish. The document also notes that some fish live in fresh water while others live in salt water. It provides tips for selecting fresh fish and demonstrates techniques for filleting round and flat fish.
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The document discusses the examination of caviar. It describes caviar as consisting of processed, salted sturgeon roe. It provides details on the acceptable color, odor, consistency, taste, dirtiness, size, pH, salt content, and results of bacteriological and chemical examinations of fresh caviar. Any abnormal results would indicate decomposed or contaminated caviar.
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Fish part 1
This document discusses fish and shellfish. It begins by defining fish and shellfish as seafood obtained from various bodies of water. While the edible flesh is similar to meat, fish and shellfish cook more quickly than meat due to less connective tissue. The main differences between fish and shellfish are that fish have fins and internal bones, while shellfish have hard outer shells and no internal bones. Fish are also classified based on where they come from, their physical shape, and fat content. The document provides examples of round fish like salmon and carp fish, as well as flat fish including flounder and sole.
Stock
Stocks are clear liquids made by simmering bones, mirepoix (carrots, celery, onions), and bouquet garni (herbs) in water. There are several types of stocks including white, brown, fish, and vegetable stocks which are used as bases for soups, sauces, and other dishes. Proper preparation and ingredients are important to extract flavor and make a clear stock. Bones, mirepoix, bouquet garni, and water are simmered together for varying lengths of time depending on the type of stock.
Fish and seafood part 2
This document classifies and describes different types of shellfish and fish cuts. It discusses mollusks such as univalves like snails and bivalves like clams. It also covers crustaceans including lobster, crab, shrimp, and prawns. The document describes various cuts of fish including fillets from round and flat fish, darne/steaks, troncon, paupiette, and supreme cuts.
Poultry
This document provides information about poultry, including its classification, muscle composition, cuts, and cooking methods. It defines poultry as domesticated birds raised for meat, including chicken, duck, goose, and turkey. It describes the different cuts of chicken, including parts like the breast, thigh, and leg. It also outlines various cooking methods for poultry like roasting, sautéing, braising, and poaching. Proper storage of poultry at refrigerated temperatures is also discussed to prevent bacterial growth.
Soup
This document provides definitions and classifications for different types of soups. It discusses thin soups like broth and consommé, thick soups like puree, cream, veloute, bisque and chowder. It also covers cold soups, international soups, and accompaniments and garnishes for soups. Key points covered include the clarification process for making consommé, different varieties of consommé, and proper temperatures for serving hot and cold soups.
Preparation of Value Added Fish Product: Fish Ball
This document provides instructions for making fish balls. It details cleaning and scaling two whole mackerels, removing the head and bones, chopping the fish flesh and adding salt. The chopped fish is then pounded into a paste and cornstarch is added. Small balls of the paste are formed and cooked when they float in boiling water. The fish balls can be frozen for later use. The conclusion notes that fish balls make use of fish that may otherwise go unused due to problems with color, flavor, size or fat content.
Food commodities 3 - Fish/ chefqtrainer.blogspot.com
The document discusses different types of seafood, including fish and shellfish. It categorizes fish into round fish, flat fish, and non-bony fish. It further divides fish into oily and non-oily categories. Examples of oily fish mentioned include salmon, tuna, and mackerel. Cod, sole, and halibut are given as examples of non-oily fish. The document also notes that some fish live in fresh water while others live in salt water. It provides tips for selecting fresh fish and demonstrates techniques for filleting round and flat fish.
Fish products
The document discusses the examination of caviar. It describes caviar as consisting of processed, salted sturgeon roe. It provides details on the acceptable color, odor, consistency, taste, dirtiness, size, pH, salt content, and results of bacteriological and chemical examinations of fresh caviar. Any abnormal results would indicate decomposed or contaminated caviar.
Preparing and cooking fish and shellfish
This document provides instructions for cooking various types of fish and shellfish. It discusses boiling shrimp, lobster, and crab; serving shrimp in cocktails or dishes like shrimp creole, paella, and curry. It also discusses preparing oysters, clams, and scallops raw, baked, fried, or in soups and stews. Proper cooking times and methods are outlined to ensure the shellfish is cooked through without becoming overcooked or losing moisture and flavor.
Principles of preparing stocks
This document provides information on preparing stocks in professional kitchens. It defines stocks as flavorful liquids made by simmering bones, meat, seafood and vegetables in water. It describes different types of stocks such as chicken stock, white stock, brown stock and fish stock. The document outlines key ingredients for stocks like bones, mirepoix, acid products and seasonings. It provides guidelines for cooking times, procedures and ratios for making stocks. The four essential parts of any stock are a nourishing element, liquid, mirepoix and aromatics.
Value added products of fishes
This document provides recipes and instructions for making three types of value-added fish products: fish pickle, prawn pickle, and fish wafers. For fish pickle, ingredients include fish, spices, herbs, vinegar and oil which are mixed and stored in bottles. Prawn pickle uses a similar method with peeled prawns as the main ingredient. Fish wafers are made from processed fish meat, corn flour, tapioca starch and other ingredients which are formed into sheets, dried and stored for later frying. The document also provides a brief overview of surimi, its properties and use in manufactured seafood products shaped to resemble crab, shrimp and other shellfish.
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This document provides an overview of seafood, including:
1. It defines two main categories of seafood - fin fish and shellfish. It lists examples of different types of fish.
2. It describes the different market forms that fish can be sold in, such as whole, fillets, steaks, etc.
3. It provides tips for checking the freshness of different types of fish and shellfish and guidelines for proper storage and handling of both fresh and frozen seafood.
Introduction to Meat Cookery
This document provides information on types of knives used in meat cookery, the composition and structure of meat, basic meat preparation techniques, different cuts and sources of meat, doneness levels, nutrient content, and forms of preserved and processed meat. It also discusses marinating meat, including common marinade types and general marinating guidelines.
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Fish products can be categorized into several types based on the part of the fish used and processing method. These include fish liver oil, body oil, fish meal, fish oil, surimi, fish ham, fish sausage, and kamaboko. Fish liver oil is extracted from fish livers and is an important source of vitamins A and D. Body oil is extracted from whole fish or fish offal and can be used for human consumption or in paints and varnishes. Fish meal is produced from whole fish or fish offal and is rich in protein and minerals, primarily used in animal feed. Surimi is a paste made from ground white fish flesh used to make products like kamaboko in Asia.
Tle 7 lesson 2 (principles of cooking)
The document provides guidelines for cooking various foods including poultry, meat, fish, seafood and vegetables. For poultry, it should be dried and cooked at low heat to prevent salmonella. Meat cuts require different cooking methods depending on their tenderness - tender cuts can be roasted or grilled while tough cuts are best cooked with moist heat like pot roasting. Fish and seafood are healthiest when steamed to retain nutrients. Proper washing and minimal cooking time is important for vegetables to maintain their nutrients. Following cooking principles for each food is key to preparing good quality meals.
08 stocks
This document discusses stocks in cooking. It defines stocks as flavorful, aromatic, nutritious liquids extracted from ingredients through long, slow heating. Stocks are important as they form the foundation of sauces and dishes. The document outlines the key ingredients of stocks like bones, mirepoix, and water. It also describes the different types of stocks like chicken, beef, fish and vegetable stocks. The preparation, storage and uses of stocks are explained in detail.
Fish mongery
This document discusses fish mongery, which involves purchasing, storing, selecting, and processing fish. It classifies fish into categories like white fish, oily fish, shellfish, crustaceans, and mollusks. Common cuts of fish like fillets, paupiette, and supreme are described. The document provides tips for purchasing, storing, and cooking fresh fish and shellfish, as well as methods for preserving fish through smoking, pickling, canning, drying, and other processed forms.
Fish
The document provides information on different types of fish, including how to select, store, and cook fish. It discusses the classification of fish into various categories like fin fish, shellfish, crustaceans, and molluscs. It also describes optimal methods for cooking different kinds of fish based on their fat content, such as poaching lean fish and baking or broiling fatty fish. Guidelines are provided on properly handling and storing fresh or frozen fish to prevent spoilage.
Egg
An egg is a cell produced by female animals used for reproduction. Eggs are laid by birds and some other animals but mammals give birth to live young. Eggs have several internal parts including the albumen (egg white), yolk, chalazae, vitelline membrane, and air cell. There are various cooking methods for eggs like boiling, poaching, scrambling, frying, and baking which require different techniques and times. Eggs come in different sizes depending on the hen's age with large and extra-large being the most common sizes produced.
Fish ball
1. This document provides a traditional recipe for Chinese fish balls made from mackerel or other white fish.
2. The fish is cleaned, filleted, and chopped finely along with salt, white pepper, and cornstarch to form a paste.
3. The paste is repeatedly pounded and kneaded to create a smooth, springy texture before shaping into balls and freezing for later use.
Surimi and surimi based products
Surimi is a mechanically deboned, washed (bleached) and stabilised fish flesh.
It is an intermediate product used in the preparation of a variety of ready to eat seafood such as Kamaboko, fish sausage, crab legs and imitation shrimp products.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round.
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1. Marinades are seasoned liquids used to add flavor and tenderize meat, poultry, and vegetables. They typically contain oil, acid, aromatics like herbs and spices, and seasoning like salt.
2. Curing involves surrounding meat with salt that contains curing agents like nitrates and nitrites to preserve it through dehydration and inhibiting bacterial growth. Cures can be dry or wet brine solutions.
3. Brining uses salt solutions to cure and preserve meat through osmotic exchange, and can involve steeping, injection, or spraying methods. The brine pH, sugar content, water quality, and addition of salt peter impact the curing process.
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This document provides information on fish cookery, including classifications of fish and shellfish, cuts of fish, selecting and cooking methods. It discusses qualities of good fish and how to select shellfish. Various cooking methods are outlined such as deep frying, shallow frying, poaching, and baking. Specific dishes prepared with different cooking techniques are described. The document also covers court bouillon, fish and vegetable accompaniments.
Fish sausages
Fish sausage can be made from various types of fish by grinding and mixing the fish meat with salt, spices, and other ingredients like pork fat or vegetable oil. The mixture is then stuffed into casings and cooked. Fish sausage provides nutritional benefits and can be stored refrigerated for up to 14 weeks. Various meats and fillers may be added to fish sausage to improve texture and bind the sausage. The processing involves grinding, mixing, stuffing, cooking, and storage. Common bacteria grown during fermentation include Pediococcus and Lactobacillus.
T.L.E. GRADE 10 COOKERY LESSOONS
This document provides information on preparing stocks, including defining stocks, classifying different types of stocks, and listing ingredients used in making stocks. It discusses the principles of preparing stocks, defines stocks as flavorful liquids made by simmering meaty bones and vegetables, and lists the main types of stocks as chicken, white, brown, and fish. It also provides activities that define stocks and their types, list ingredients for preparing stocks, and guidelines for making stocks, such as appropriate cooking times and skimming scum from the surface.
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This document discusses cuts of fish and cooking methods. It defines common cuts of fish such as fillets, paupiettes, supremes, goujons, meuniere, tron, darne, mignon, pile, and medallions. Fillets are deboned long flat pieces of fish without skin. A paupiette is a fillet that has been stuffed and rolled. Several cuts like goujons are thin strips cut from fillets. Meuniere involves pan-frying fish and finishing it with butter, parsley and lemon juice. The document provides illustrations and descriptions of different fish cuts.
Surimi
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
Soups
This document provides information about different types of soups. It discusses clear soups such as broths, bouillons, and consommés which are based on a clear stock. It also covers thick soups such as cream soups, pureed soups, chowders, and bisques. Specialty soups and national soups from around the world are also mentioned. The document provides details on techniques for making consommés and standards for quality cream soups. It concludes with notes on serving portions of soups and appropriate garnishes.
Fish cookery
The document discusses fish cooking theory and provides guidelines for cooking different types of fish based on their fat content. It explains that lean fish with low fat, such as cod and haddock, are best poached, deep fried or baked in a sauce, while fattier fish like salmon and tuna can be baked, grilled or pan fried. The fat content of fish determines the best cooking method. It also classifies fish according to habitat and fat storage location.
Form5 fishhandoutoct2017
Seafood includes fish and shellfish that are consumed from bodies of water. Fish are classified by their origin (freshwater or saltwater) and fat content (oily, white, or shellfish). When buying seafood, it should look and smell fresh. To prepare seafood, remove bones from fish fillets and scrub shellfish. Common cooking methods for seafood include dry methods like grilling and broiling as well as moist methods like steaming and poaching. Seafood is done when the flesh is opaque and flakes easily with a fork or reaches 145°F.
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This document provides instructions for cooking various types of fish and shellfish. It discusses boiling shrimp, lobster, and crab; serving shrimp in cocktails or dishes like shrimp creole, paella, and curry. It also discusses preparing oysters, clams, and scallops raw, baked, fried, or in soups and stews. Proper cooking times and methods are outlined to ensure the shellfish is cooked through without becoming overcooked or losing moisture and flavor.
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This document provides information on preparing stocks in professional kitchens. It defines stocks as flavorful liquids made by simmering bones, meat, seafood and vegetables in water. It describes different types of stocks such as chicken stock, white stock, brown stock and fish stock. The document outlines key ingredients for stocks like bones, mirepoix, acid products and seasonings. It provides guidelines for cooking times, procedures and ratios for making stocks. The four essential parts of any stock are a nourishing element, liquid, mirepoix and aromatics.
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This document provides recipes and instructions for making three types of value-added fish products: fish pickle, prawn pickle, and fish wafers. For fish pickle, ingredients include fish, spices, herbs, vinegar and oil which are mixed and stored in bottles. Prawn pickle uses a similar method with peeled prawns as the main ingredient. Fish wafers are made from processed fish meat, corn flour, tapioca starch and other ingredients which are formed into sheets, dried and stored for later frying. The document also provides a brief overview of surimi, its properties and use in manufactured seafood products shaped to resemble crab, shrimp and other shellfish.
T.L.E. GRADE 10 COOKERY LESSONS
This document provides an overview of seafood, including:
1. It defines two main categories of seafood - fin fish and shellfish. It lists examples of different types of fish.
2. It describes the different market forms that fish can be sold in, such as whole, fillets, steaks, etc.
3. It provides tips for checking the freshness of different types of fish and shellfish and guidelines for proper storage and handling of both fresh and frozen seafood.
Introduction to Meat Cookery
This document provides information on types of knives used in meat cookery, the composition and structure of meat, basic meat preparation techniques, different cuts and sources of meat, doneness levels, nutrient content, and forms of preserved and processed meat. It also discusses marinating meat, including common marinade types and general marinating guidelines.
edible fish product, paper 11
Fish products can be categorized into several types based on the part of the fish used and processing method. These include fish liver oil, body oil, fish meal, fish oil, surimi, fish ham, fish sausage, and kamaboko. Fish liver oil is extracted from fish livers and is an important source of vitamins A and D. Body oil is extracted from whole fish or fish offal and can be used for human consumption or in paints and varnishes. Fish meal is produced from whole fish or fish offal and is rich in protein and minerals, primarily used in animal feed. Surimi is a paste made from ground white fish flesh used to make products like kamaboko in Asia.
Tle 7 lesson 2 (principles of cooking)
The document provides guidelines for cooking various foods including poultry, meat, fish, seafood and vegetables. For poultry, it should be dried and cooked at low heat to prevent salmonella. Meat cuts require different cooking methods depending on their tenderness - tender cuts can be roasted or grilled while tough cuts are best cooked with moist heat like pot roasting. Fish and seafood are healthiest when steamed to retain nutrients. Proper washing and minimal cooking time is important for vegetables to maintain their nutrients. Following cooking principles for each food is key to preparing good quality meals.
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This document discusses stocks in cooking. It defines stocks as flavorful, aromatic, nutritious liquids extracted from ingredients through long, slow heating. Stocks are important as they form the foundation of sauces and dishes. The document outlines the key ingredients of stocks like bones, mirepoix, and water. It also describes the different types of stocks like chicken, beef, fish and vegetable stocks. The preparation, storage and uses of stocks are explained in detail.
Fish mongery
This document discusses fish mongery, which involves purchasing, storing, selecting, and processing fish. It classifies fish into categories like white fish, oily fish, shellfish, crustaceans, and mollusks. Common cuts of fish like fillets, paupiette, and supreme are described. The document provides tips for purchasing, storing, and cooking fresh fish and shellfish, as well as methods for preserving fish through smoking, pickling, canning, drying, and other processed forms.
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The document provides information on different types of fish, including how to select, store, and cook fish. It discusses the classification of fish into various categories like fin fish, shellfish, crustaceans, and molluscs. It also describes optimal methods for cooking different kinds of fish based on their fat content, such as poaching lean fish and baking or broiling fatty fish. Guidelines are provided on properly handling and storing fresh or frozen fish to prevent spoilage.
Egg
An egg is a cell produced by female animals used for reproduction. Eggs are laid by birds and some other animals but mammals give birth to live young. Eggs have several internal parts including the albumen (egg white), yolk, chalazae, vitelline membrane, and air cell. There are various cooking methods for eggs like boiling, poaching, scrambling, frying, and baking which require different techniques and times. Eggs come in different sizes depending on the hen's age with large and extra-large being the most common sizes produced.
Fish ball
1. This document provides a traditional recipe for Chinese fish balls made from mackerel or other white fish.
2. The fish is cleaned, filleted, and chopped finely along with salt, white pepper, and cornstarch to form a paste.
3. The paste is repeatedly pounded and kneaded to create a smooth, springy texture before shaping into balls and freezing for later use.
Surimi and surimi based products
Surimi is a mechanically deboned, washed (bleached) and stabilised fish flesh.
It is an intermediate product used in the preparation of a variety of ready to eat seafood such as Kamaboko, fish sausage, crab legs and imitation shrimp products.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round.
Chapter 19 marinades, cures and brines
1. Marinades are seasoned liquids used to add flavor and tenderize meat, poultry, and vegetables. They typically contain oil, acid, aromatics like herbs and spices, and seasoning like salt.
2. Curing involves surrounding meat with salt that contains curing agents like nitrates and nitrites to preserve it through dehydration and inhibiting bacterial growth. Cures can be dry or wet brine solutions.
3. Brining uses salt solutions to cure and preserve meat through osmotic exchange, and can involve steeping, injection, or spraying methods. The brine pH, sugar content, water quality, and addition of salt peter impact the curing process.
Fish cookery
This document provides information on fish cookery, including classifications of fish and shellfish, cuts of fish, selecting and cooking methods. It discusses qualities of good fish and how to select shellfish. Various cooking methods are outlined such as deep frying, shallow frying, poaching, and baking. Specific dishes prepared with different cooking techniques are described. The document also covers court bouillon, fish and vegetable accompaniments.
Fish sausages
Fish sausage can be made from various types of fish by grinding and mixing the fish meat with salt, spices, and other ingredients like pork fat or vegetable oil. The mixture is then stuffed into casings and cooked. Fish sausage provides nutritional benefits and can be stored refrigerated for up to 14 weeks. Various meats and fillers may be added to fish sausage to improve texture and bind the sausage. The processing involves grinding, mixing, stuffing, cooking, and storage. Common bacteria grown during fermentation include Pediococcus and Lactobacillus.
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This document provides information on preparing stocks, including defining stocks, classifying different types of stocks, and listing ingredients used in making stocks. It discusses the principles of preparing stocks, defines stocks as flavorful liquids made by simmering meaty bones and vegetables, and lists the main types of stocks as chicken, white, brown, and fish. It also provides activities that define stocks and their types, list ingredients for preparing stocks, and guidelines for making stocks, such as appropriate cooking times and skimming scum from the surface.
Fish cuts
This document discusses cuts of fish and cooking methods. It defines common cuts of fish such as fillets, paupiettes, supremes, goujons, meuniere, tron, darne, mignon, pile, and medallions. Fillets are deboned long flat pieces of fish without skin. A paupiette is a fillet that has been stuffed and rolled. Several cuts like goujons are thin strips cut from fillets. Meuniere involves pan-frying fish and finishing it with butter, parsley and lemon juice. The document provides illustrations and descriptions of different fish cuts.
Surimi
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
Soups
This document provides information about different types of soups. It discusses clear soups such as broths, bouillons, and consommés which are based on a clear stock. It also covers thick soups such as cream soups, pureed soups, chowders, and bisques. Specialty soups and national soups from around the world are also mentioned. The document provides details on techniques for making consommés and standards for quality cream soups. It concludes with notes on serving portions of soups and appropriate garnishes.
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Fish and shellfish
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
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Fish processing ppt
This document provides information on fish handling, processing, and preservation methods. It discusses:
- The importance of proper handling and processing of fish to maintain quality as it is a highly perishable commodity. Fresh fish characteristics and signs of spoilage are outlined.
- Common preservation methods like refrigeration, freezing, salting, smoking, drying and canning are summarized. Proper storage temperatures and packaging are emphasized.
- Freezing methods include double wrapping, freezing in ice blocks, and glazing. Smoking can be cold or hot. Canning involves high heat treatment and sealing in jars to kill bacteria.
- Salting involves layering fish and salt in vats and leaving for 12-15
Fish and Marine Foods : Quality of fish
Fish quality is influenced by species, season, catching method, and fishing grounds. Fresh fish has a shiny surface and flesh that is soft and flabby. As fish spoils, its structure loses brightness and slime thickens. To prevent spoilage, fish must be cleaned, gutted, chilled or frozen promptly. It should be stored at temperatures below 40°F and packaged to prevent freezer burn. Proper handling and storage help preserve fish quality and extend shelf life.
Frozen process of fish.pptx
This document discusses the processing and freezing of marine products. It provides guidelines for freezing seafood, including looking for certification labels on shellfish, discarding cracked shells, and checking for leg movement in live crabs and lobsters. The freezing process is described, where the fish's temperature drops through stages of thermal arrest and ice formation. Frozen storage can preserve fish for over a year if done properly by preventing bacterial growth and slowing chemical changes through very low temperatures. Packaging and limiting oxygen exposure can reduce oxidation and dehydration, which are the primary causes of quality deterioration during frozen storage.
COOKERY 10 Quarter 2 LAS No. 14.pdf
This document provides information on preparing and cooking seafood. It discusses the tools and equipment needed for preparing and cooking seafood, including knives, cutting boards, brushes and pans. It also covers the classification of different types of fish and shellfish, their characteristics, and how to select fresh varieties. Guidelines are given for safely handling, storing and thawing fish and shellfish. Specific cooking methods are outlined for different varieties like lean fish, fatty fish and shellfish to ensure they do not become dry or tough. Steps for scaling whole fish and filleting fish are detailed.
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This document provides information on preparing and cooking various types of meat. It discusses the primal cuts of beef, pork, and sheep meat. It also describes common knives used for cutting meat and gives details on the composition and basic preparation methods for meat. Further, it outlines various cooking methods for meat like roasting, grilling, braising and factors that affect the choice of cooking method.
Methods of cooking AAAC
The document discusses various cooking methods that fall into two categories: moist and dry. Moist cooking methods such as boiling, poaching, steaming, braising require a liquid and are suitable for delicate foods and cheaper cuts of meat. Dry cooking methods like shallow frying, deep frying, baking and roasting use little to no liquid and higher heat. Each method is described in terms of suitable foods, cooking process, advantages and disadvantages.
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Fish and seafood part 3
- 1. Fish and Seafood part -3 By Chef Devashish Pandey
- 2. Chef Devashish Pandey Certified Culinary Instructor and Master Culinary Trainer
- 3. CUTS OF SHELLFISHES SHRIMP & PRAWN FABRICATING PROCEDURES Remove the shell Cut through the back portion Remove the internal vein Cut deeper & spread to create shrimp butterfly Many times, shrimps or prawns are eaten whole with head the & tail, as a whole they are best for grilling or barbecuing. Peeled & butterflied shrimps are best chosen for batter & crumb frying
- 4. LOBSTER FABRICATING PROCEDURES CUTTING LOBSTER FOR GRILLING Cut the lobster lengthwise Crack the shell to let it spread Remove stomach & tomalley Cut lobster ready to cook CUTTING LOBSTER FOR STEWS & CURRIES Remove the claws Remove tomalley Cut the tail into pieces Cut thorax into lengthwise Cut lobster ready to cook
- 5. DIFFERENT PARTS OF A LOBSTER 1. Coral – it is roe or eggs of lobster, which is dark green when raw & red when cooked 2. Tomalley – it is the lobster liver, it green color, situated in thorax or body portion of the lobster
- 6. POINTS NEED TO REMEMBER WHEN BUYING SEAFOOD 1.LOOK – look at the eyes & gills; eyes should be round & clear, not cloudy; gills should be bright red, not brown. 2.FEEL Touch & feel the body; it should be moist, not dry On pressing the body with finger, if finger print is left on the body, the fish is not fresh. Touch the tails & fins; they should be firm & flexible 3.SMELL – fresh fish should have smell of sea, a spoilt fish will have a bad odors or ammonia odors. PURCHASING SEAFOOD
- 7. COOKING METHODS FOR SEAFOOD DRY HEAT COOKING METHODS FOR FISH 1.GRILLING or GRIDDLING Remember to apply oil on the griller before placing the fish The fish may be coated with seasoned flour before cooking to prevent skin sticking on the grill bar or griddle plate. During cooking, fish need to basted frequently as dry heat can dry the surface. Keep the temperatures low & cook it for shorter time, as longer time & high heat can cause flaking (flesh starts breaking)
- 8. 2. BAKING When baking fish in an oven, as we know, fish usually takes less time to cook, hence the brown color does not come easily. Hence to achieve a caramelizing color, fish can be browned in a hot fry pan with little oil first, then finished inside in an oven. When cooking fish by baking or any dry heat methods, fish with high fat content should be selected as lean fish dries fast. Apply oil on the fish before cooking Additional garnish can be given, if desired Ready to eat fish after baking
- 9. PAN FRYING & DEEP FRYING They are very popular & quickest method of cooking fish, these methods cook fish faster than any other dry heat methods Both the methods are almost same, except, for pan frying use less oil in a fry pan & for deep frying use more oil in a kadhai. Make sure, the oil or fry pan is hot enough or else the flesh may stick to bottom of the pan or become too oily. Before start frying, fish can be coated with flour or batter or breadcrumbs, the coating will prevent burning or sticking.
- 10. METHOD OF CRUMBING FISH Coating fish with seasoned flour Passing the floured fish to beaten egg Coating fish with breadcrumbs Deep frying fillets in deep fat fryer
- 11. MOIST HEAT COOKING METHODS FOR FISH 1.STEAMING It is a natural way to cook fish & shellfish without adding fats. To steam fish, place it over a little boiling liquid in a covered pan, steam inside cooks the fish & also save flavors & nutrients The liquid used for steaming can be plain water or court bouillon flavored with herbs, spices, aromatics or wine They can also be steamed by wrapping them in butter paper together with herbs, vegetables, butter or sauces & bake in oven The above steaming method is called En Papillote (a pa pee yot)
- 12. Steaming fish in a covered bamboo basket placing it over boiling liquid Ready to eat steamed fish EN PAPILOTTE METHOD FOR FISH Cut out a butter paper Place the marinated fish Cover & crimp the edges Baked in an oven
- 13. POACHING To poach a fillet of fish, it is mixed with mirepoix, herbs, spices, lemon or wine & court bouillon in a pan (just to cover the fillet). The pan is then covered with a lid; the liquid is simmered on top of a stove & cook it until the fish is tender. After the fish is cooked, the liquid can be strained, thickened & served with fish or any other sauce can also go along with it. Poaching a fish
- 14. STORING OF SEAFOODS The most important point need to remember when storing seafood is the temperature. All fresh seafood should be stored at temperatures between 1ºC- 4ºC. Most whole fishes are brought on ice & should be stored with ice in a strainer (so that melted ice water drains away) in refrigerator. Fabricated fish cuts with the exposed flesh e.g. fillet should be wrapped in plastic before packaging to prevent damaged by ice. Fresh fish stored on ice should be drained & re-iced daily.
- 15. Never store live shellfish (such as lobster, crabs & other crustaceans) wrapped in plastic & do not ice on them. They must be kept in saltwater tank; icing them or keeping in freshwater will kill them. Many seafood are purchased frozen; they must be kept at -18ºC or at much colder temperatures. Frozen seafood have long shelf life & remain in good condition for long time. Before using them, they must be thawed placing in refrigerator, never submerge in water to thaw them, that deteriorate the taste.