Fish cookery
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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.
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Stocks
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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ACTIVITY 2
Prepare a simple egg dish recipe of your choice. Provide the ingredients, instructions, and a picture of your finished product.
Ingredients:
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This document classifies and describes different types of appetizers:
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What is Mise en place?
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Tool and utensils needed.
Classification of appetizers.
Guidelines in preparing appetizers.
Principles in presenting appetizers.
Health and safety practices in preparing appetizers.
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3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
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Stocks
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
classificationofsalad.pptx
1. The document discusses different types of salads classified according to their main ingredients, which include green salads containing leafy greens, vegetable salads containing ingredients like cucumbers and tomatoes, bound salads containing items like tuna or chicken mixed with mayonnaise, main course salads containing meat or seafood as the primary ingredient, and fruit or dessert salads containing ingredients like gelatin or whipped cream.
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The document discusses different types of pastries including puff pastry, pâte brisée, and éclair paste. Puff pastry is a rich, buttery dough that bakes into hundreds of light, crispy layers through a process of rolling and folding layers of butter and dough. Éclair paste, also called pâte à choux, is used to make cream puffs and éclairs. It is leavened by steam instead of yeast and the dough is cooked before baking. Meringue is made from whipped egg whites and sugar and can be used to top pies or create baked goods.
Pr preparation of pates galantine 2 contd
The document provides information on the prerequisites, objectives, and key concepts for a chapter on pâtés. It should be understood that pâtés have five basic types, the four elements of construction are forcemeat, internal garnishes, liners/wrappers, and sealers. Key ingredients for forcemeats include various meats and fats, while internal garnishes can include cured meats, nuts, and vegetables. Pâtés require specific equipment for preparation and are stored and presented in various styles, often accompanied by breads, mustards, or pickles.
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Here are two egg dishes I prepared and evaluated using the characteristics provided:
Hard-Cooked Egg:
Appearance: Well puffed, Good Volume - 5
Texture and Consistency: Tender, well cooked - 5
Palatability: Taste Delicious - 5
Poached Egg:
Appearance: Slightly Puffed - 3
Texture and Consistency: Slightly Uneven - 3
Palatability: Not so delicious - 3
ACTIVITY 2
Prepare a simple egg dish recipe of your choice. Provide the ingredients, instructions, and a picture of your finished product.
Ingredients:
- 2 eggs
- 2 tbsp milk
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This document discusses selecting, storing, and transporting seafood. It describes different types of seafood including finfish, shellfish, crustaceans, cephalopods, and mollusks. It provides characteristics to look for when selecting fresh fish and shellfish. It also outlines various market forms seafood can be sold in such as live, whole, dressed, fillets, etc. Finally, it discusses best practices for handling, transporting, and storing seafood to prevent spoilage, including using ice or gel packs and recommended refrigeration times.
THE CLASSIFICATION AND MARKET FORMS OF FISH
This document discusses the classification and processing of fish and meat. It is divided into several sections:
1. Fish are classified into two major categories - shellfish (invertebrate) and fish (vertebrate). Shellfish have shells instead of backbones and include mollusks and crustaceans. Fish live in fresh or salt water, have fins and backbones.
2. The quality and flavor of fish depends on the water in which they are grown, with cold, clear, deep water fish being superior.
3. During cooking, the collagen in connective tissues breaks down and turns into gelatin through hydrolysis. More tender cuts of meat do not require moisture and slow cooking while
Fish2
The document discusses fish classification and nutrition. It classifies fish by habitat, shape, and nutritive value. Oily fish like salmon and trout are high in omega-3 fatty acids while white fish like cod are low in fat. All fish are high quality protein sources and contain various vitamins and minerals. However, fish spoil quickly after catching and must be handled properly, such as storing in the refrigerator or freezing, to prevent bacteria growth. Cooking methods include frying, baking, and poaching, and fish can be served with sauces or garnishes.
Processing of fish. pptx
Fish preservation is important for fisheries as fish farms and capture sites are often far from markets. Preservation prevents spoilage during transportation and storage. Common preservation methods include drying, salting, smoking and refrigeration using ice or chilled/refrigerated seawater. Proper preservation maintains the quality, taste, texture and appearance of fish for longer periods of time. Key factors in preservation include preventing bacterial growth, controlling temperature and moisture content.
Fish 1
This document provides information on fish classification, nutrition, storage, processing, cooking and buying. It notes that fish are classified as white, oily or shellfish. They are high in protein, vitamins and minerals. Storage and buying tips aim to prevent spoilage. Cooking destroys bacteria while preserving nutrients. Processing methods include canning, freezing and smoking.
Fish and shellfish
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
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Fish Recipes
Though eating fish is considered healthy, in fact it is recommended by doctors to some, many people still avoid fish mainly because of the fear of calories.
http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/ingredients/fish-recipes
1500358642M-30.pdf
This document provides information on fish and seafood processing techniques such as grading, chilling, and freezing. It discusses how fish grading involves selectively harvesting the highest quality fish based on size and appearance. Chilling is the process of cooling fish to just above freezing to preserve quality by inhibiting bacterial growth. Freezing allows for long-term storage over a year but requires more advanced technology. The rate of chilling depends on factors like fish size and proper mixing with ice. Chilling preserves fish for up to a month while freezing permits storage for over a year but can reduce quality if not done correctly.
Fish meal
This document provides information on fish meal, including:
- Fish meal is made from fish processing byproducts and some whole fish through cooking, pressing, drying, and grinding. It is high in protein and used mainly in animal feed.
- Major producers of fish meal include Peru, Norway, South Africa, and China, who source from anchovies, herring, capelin, and various small marine fish.
- The manufacturing process involves cooking, pressing to remove oil and water, drying the remaining solid, and grinding it into a powder. Precautions are taken to prevent contamination and spontaneous combustion during storage and transport.
Fish meal
This document provides information about fish meal, including:
1. Fish meal is made from fish processing byproducts and whole fish that are dried, ground, and used mainly to feed poultry, pigs, and farmed fish.
2. The manufacturing process involves cooking, pressing, and drying fish to remove water and oil. The oil is extracted and the remaining solid press cake is dried into fish meal.
3. Major sources of fish used for fish meal include anchovies, herring, mackerel, and menhaden. The environmental impact of large-scale fish meal production includes overfishing and risks to fishery sustainability.
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Fish cookery
- 2. FISH COOKING THEORY We decide how to cook meat and birds largely on the basis of the tenderness of the flesh, which is closely related to age. With fish, the fat content dictates the cooking method. Shell fish are low in fat and must be cooked accordingly. Lean fish are poached, deep fried, or baked in a sauce. Fat fish are baked, grilled or pan fried. Both types can be steamed or baked. In cooking fish, the fat content is important factor in deciding which method of cooking to use
- 3. FISH COOKING THEORY The fat content of the flesh, much of which is in the form of oil, varies widely according to the species. Some of the commonly eaten fresh or frozen fish which are lean are cod, haddock, place, sole, whiting and halibut. The flesh is low in fat. The liver, however may be high in fat and be a source of fish liver oil used for therapeutic purposes. Fat fish such as mackerel, salmon and tuna have oil or fat through out their flesh.
- 4. FISH COOKING THEORY TYPES OF FISH Fish can be classified according their usual habitat or their genus: Fresh water: e.g. fresh water salmon, trout, perch and fresh water eels. Sea water - Pelagic: these swim near to the surface of the sea, e.g. herring, mackerel, sprat and sardine. Sea water - Demersal: these swim close to the sea bed, e.g. cod, haddock, plaice and sole. Shellfish: molluscs, e.g. cockles, winkles, squid, octopus and mussels. Crustaceans, e.g. lobster, scampi, prawn and crab. Fish can also be classified as white (or lean) fish or oily fish, depending on where in the body they store fat. White fish only store their fat reserves in the liver, whilst oily fish store their fat reserves in the flesh and the liver.
- 5. FISH COOKING THEORY STORAGE Fresh fish should be cooked, chilled or frozen as soon as possible. Fish and fish products should be stored as directed on the packaging.
- 6. FISH COOKING THEORY Preservation: Fish start to deteriorate as soon as they are caught. Most fish are put on ice or frozen to halt this process. This increases their shelf-life. Salting: this is a traditional method of preserving fish, still commonly used today in some parts of the world, e.g. salt cod. Marinating: adding salt and/or acid (e.g. lemon juice or vinegar) can improve the flavour of the fish and increase its shelf-life. Drying: sun drying is traditional in many warm areas of the world. Smoking: this gives a characteristic odour and flavour to the fish, as well as acting as a form of preservation, e.g. smoked mackerel. Canning: often used for small oily fish. Fish must be gutted, cleaned and trimmed before canning in brine (salty water), spring water, tomato sauce or oil. Freezing: usually used with demersal fish, e.g. cod, is gutted, cleaned and filleted. Processing: Fish can be reformed into blocks and frozen. These blocks are usually made of fillets. Minced fish comes from trimming of fillets and recovery from the skeleton. The mince itself can be formed into blocks or used to fill spaces in the fillet blocks.
- 7. FISH COOKING THEORY FISH QUALITY Seafood deteriorates much mire quickly than most meats. Bacterial growth is faster and flavor falls off quickly when fish is not fresh or when the frozen item is not kept below zero until ready for use. A fishy sharp ammonia odor means deterioration. About five days is the maximum holding time for the top quality fresh fish, even though it has been cooled quickly after being caught and is held in ice at 0ºC to 3ºC (32ºF – 35ºF). Well iced fish remains fresh from 5 to 10 days after catching. Sometimes fish caught at sea are already ten or more days old upon arrival at port so that the fish has lost freshness before it gets to the market. Whiting, for example begins losing acceptability four days after being caught.