Fish ppt
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There is something absolutely amazing about sea food. Here I have for you a non veg recipe, where the star of the dish is the protein packed FISH. Blended with flavors of Indian spices today I have for you Fish Curry. Check my website www.tastesnflavors.com
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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.
Methods of salting
This document describes four methods of salting fish and the tools used in the salting process. The four methods are direct salting, brine salting, kench curing, and salting small fish like anchovies. The tools used include fish scalers, knives, measuring spoons, oil drums, salinometers, wooden basins, wooden vats, and wooden baskets for transporting fish and materials.
Benefits of Marination
Marination involves soaking foods in a seasoned liquid before cooking to tenderize and add flavor. The word originated from the Latin word for sea, as brining involved soaking meats in salty water. Marinades can be acidic, containing ingredients like wine or citrus, enzymatic using ingredients like pineapple or papaya, or dairy-based using buttermilk or yogurt. Marinating meats results in tenderized texture from enzymes or acids breaking down proteins, enhanced moisture and flavor from ingredients absorbing into the meat, and improved juiciness during cooking.
Methods of drying
The document describes different traditional methods for drying fish, including slicing fish and spreading it on trays to dry in the sun, or drying fish in an oven or constructed drier with hot air. It also lists various tools and their uses in the drying process, such as measuring wind velocity, holding fish or trays, protecting dried fish from rain, and measuring humidity and brine salinity.
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.
Types of seafoods
This document defines various technical terms related to seafood, including carotenoids, mollusks, gutting, entrails, and others. It then provides information on different types of round fish (those with cylindrical bodies) such as catfish, kingfish, mahi mahi, and salmon. It also covers flat fish that swim horizontally, including butterfish and halibut. Mollusks described are clams, mussels, octopus, oysters, scallops, and squid. Finally, it discusses various crustaceans like crabs, crayfish, lobster, and shrimp.
Fish cookery
This document discusses fish cookery and provides definitions for common cuts of fish. It explains that fish is a high-protein food that can be cut in various ways, including fillets, darne, supreme, delice, paupiette, plaited, goujons, goujonettes, troncon, pave, and others. Each cut is defined, with fillet described as a boneless cut along the entire length, darne as a slice on the bone resembling a steak, and supreme as the prime boneless and skinless cut.
Smoking of Fish. Ppt
Smoking is an ancient method of food preservation that involves exposing fish to wood smoke. There are two main smoking methods - traditional hot smoking involves hanging fish over smoldering wood at temperatures over 120°F, while cold smoking is done below 90°F. Both methods preserve fish through moisture removal, addition of smoke compounds that inhibit bacteria, and imparting a smoky flavor. Hot smoking allows for longer storage times of several weeks in the refrigerator or months in the freezer. Cold smoking provides preservation without cooking but requires additional safety steps. While smoking adds flavor and nutrients, it can also produce carcinogens if consumed in large amounts.
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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.
Methods of salting
This document describes four methods of salting fish and the tools used in the salting process. The four methods are direct salting, brine salting, kench curing, and salting small fish like anchovies. The tools used include fish scalers, knives, measuring spoons, oil drums, salinometers, wooden basins, wooden vats, and wooden baskets for transporting fish and materials.
Benefits of Marination
Marination involves soaking foods in a seasoned liquid before cooking to tenderize and add flavor. The word originated from the Latin word for sea, as brining involved soaking meats in salty water. Marinades can be acidic, containing ingredients like wine or citrus, enzymatic using ingredients like pineapple or papaya, or dairy-based using buttermilk or yogurt. Marinating meats results in tenderized texture from enzymes or acids breaking down proteins, enhanced moisture and flavor from ingredients absorbing into the meat, and improved juiciness during cooking.
Methods of drying
The document describes different traditional methods for drying fish, including slicing fish and spreading it on trays to dry in the sun, or drying fish in an oven or constructed drier with hot air. It also lists various tools and their uses in the drying process, such as measuring wind velocity, holding fish or trays, protecting dried fish from rain, and measuring humidity and brine salinity.
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.
Types of seafoods
This document defines various technical terms related to seafood, including carotenoids, mollusks, gutting, entrails, and others. It then provides information on different types of round fish (those with cylindrical bodies) such as catfish, kingfish, mahi mahi, and salmon. It also covers flat fish that swim horizontally, including butterfish and halibut. Mollusks described are clams, mussels, octopus, oysters, scallops, and squid. Finally, it discusses various crustaceans like crabs, crayfish, lobster, and shrimp.
Fish cookery
This document discusses fish cookery and provides definitions for common cuts of fish. It explains that fish is a high-protein food that can be cut in various ways, including fillets, darne, supreme, delice, paupiette, plaited, goujons, goujonettes, troncon, pave, and others. Each cut is defined, with fillet described as a boneless cut along the entire length, darne as a slice on the bone resembling a steak, and supreme as the prime boneless and skinless cut.
Smoking of Fish. Ppt
Smoking is an ancient method of food preservation that involves exposing fish to wood smoke. There are two main smoking methods - traditional hot smoking involves hanging fish over smoldering wood at temperatures over 120°F, while cold smoking is done below 90°F. Both methods preserve fish through moisture removal, addition of smoke compounds that inhibit bacteria, and imparting a smoky flavor. Hot smoking allows for longer storage times of several weeks in the refrigerator or months in the freezer. Cold smoking provides preservation without cooking but requires additional safety steps. While smoking adds flavor and nutrients, it can also produce carcinogens if consumed in large amounts.
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This document provides information on different types of salads, including leaf/green salads, compound/mixed salads, and classical salads. It discusses the history and evolution of salads from ancient Rome to modern times. Key points covered include the components of compound salads such as bases, bodies, dressings, and garnishes. Guidelines are provided for selecting fresh ingredients, proper preparation techniques like tossing and plating, and rules for arranging salads attractively. A variety of lettuce types and other leafy greens that can be used in salads are also listed.
Quality of fresh fish
1. Fresh fish quality is assessed using sensory and non-sensory methods to determine freshness and detect spoilage. Sensory methods rely on human panels while non-sensory methods include biochemical, biological, and physical tests.
2. Processing fresh fish prevents spoilage through methods like removal of scales, filleting, and packaging. Common fish products include fish sauce, fish paste, fish oil, and fish protein concentrate created through various extraction and fermentation processes.
3. Fish protein concentrate is created through a multi-step extraction process using solvents to remove oils and concentrate proteins from fish or fishery waste to over 85% protein content.
Seafood and Fish to eat.
This document provides information about selecting and maintaining fresh fish and seafood. It defines the differences between fish and seafood, noting that seafood comes exclusively from saltwater and includes shellfish like crab and lobster. Several types of fish are identified as healthy options, including tuna, mackerel, salmon, and sardines. The document offers guidelines for choosing high quality fresh or frozen fish and seafood based on attributes like odor, color, texture and packaging. It also provides tips for proper storage and cooking times to preserve the best taste and texture.
Fish and shellfish
This document categorizes fish and shellfish, describes their characteristics and market forms, and outlines processing methods. It identifies finfish and shellfish as the two major categories. Finfish are vertebrates like bangus and catfish, while shellfish are invertebrates like crabs and oysters. Fresh fish and shellfish are described by characteristics like bright eyes and intact scales. Common market forms include whole fish, fillets, and butterflied fish. Processing methods to preserve seafood include freezing, smoking, drying, curing, and canning.
Salting ph2
This document discusses salting as a method of food preservation. It describes salting as lowering the moisture content of fish through osmosis to inhibit bacterial and enzymatic activity. The document outlines that salting is usually combined with other preservation methods and discusses factors that affect salt penetration such as fat content, thickness of flesh, and temperature. Common salting methods like dry salting and wet salting are also summarized. Potential spoilage issues from improper salting like pink discoloration and sliminess are also highlighted.
Methods of cooking meat and offal
This document discusses factors that affect the tenderness of meat and methods for cooking meat and offal. Younger animals and cuts with less connective tissue are more tender. Preparation methods like mincing and marinating can tenderize meat. The cut of meat and available resources determine the best cooking method. Dry methods like grilling, roasting, and frying are best for tender cuts while moist methods like stewing, braising, and pressure cooking work for tougher cuts. Various cuts are recommended for each cooking method. Offal like heart, kidney, and liver can be grilled, fried, braised, or stewed.
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This document provides recipes for several dishes:
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2) Beef Bourguignon - A classic French stew made with beef, bacon, vegetables, red wine and herbs. It provides detailed instructions for cooking the various components.
3) Mango Soufflé - A dessert recipe that uses mango puree in a soufflé, baked in individual molds and topped with powdered sugar.
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1. The document discusses various kitchen tools, utensils, and equipment used in food preparation and their purposes.
2. It emphasizes the importance of cleaning and sanitizing tools, utensils, and equipment to prevent bacterial growth and ensure food safety.
3. Various cleaning and sanitizing methods are outlined, including using detergents, solvents, acids, heat treatment, chemicals, and UV radiation.
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Basic culinary arts
The document discusses cooking techniques and terms, proper cooking methods, hygiene and safety in the kitchen. It defines various cooking methods like baking, barbecuing, boiling, etc. and provides tips for proper preparation and cooking of vegetables, rice and meats. It emphasizes the importance of personal hygiene, proper food handling and dishwashing techniques. It also lists the typical components of a meal and criteria for evaluating teachers.
Fish-Cuts of fish
Here are the answers to the fill in the blanks:
1. Bivalves
2. Tronçon, Darné
3. Alive
4. General Fish, Shell Fish
5. Gills
6. Tronçon
7. Round
8. Sole
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This document provides information on various herbs and spices. It defines herbs as leaves, stems or flowers of aromatic plants that can be used fresh or dried. Spices are defined as aromatic plant bark, roots, seeds, buds or berries that are usually dried. The document then proceeds to describe the properties and common uses of over 20 individual herbs and spices, including basil, bay leaves, chives, cilantro, dill, mint, lemon grass, oregano, parsley, thyme, rosemary, sage and tarragon among the herbs and allspice, caraway, cumin, ginger, nutmeg, paprika, peppercorn, poppy seeds, saffron and sesame seeds among the spices.
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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.
The basic cooking methods
The two main cooking methods are dry heat and moist heat. Dry heat cooking does not use water and applies heat to cook the food as it evaporates moisture. Methods include baking, grilling, broiling and roasting. Moist heat cooking uses a liquid medium like water, oil or coconut cream to cook the food. Methods are boiling, stewing, frying and barbequing.
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The document discusses the smoking process for bangus fish. Smoking involves exposing fish to wood smoke until it turns golden brown, as the chemicals in smoke help destroy bacteria. The key steps are weighing, washing, brining, brine cooking, smoking, cooling, and packing the fish using equipment like a smoke house, smoking trays, basins, and food tongs. Various citrus and guava leaves can be used to produce the smoke.
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The document identifies different types of cookware and their properties. It discusses copper, aluminum, non-stick, glass, cast iron, and stainless steel cookware. Copper and aluminum are good conductors of heat but copper is expensive and reactive. Aluminum is inexpensive but can stain. Non-stick is easy to clean but can scratch. Glass is acid resistant but brittle and a poor conductor. Cast iron conducts heat well and is durable. Stainless steel is a general purpose option that is lightweight and easy to clean but conducts heat poorly.
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Sugar preserves food through osmosis, attracting water away from microorganisms. Jams, jellies, and marmalades require at least 68% sugar to prevent microbial growth. Pectin causes these foods to gel in the presence of sugar and acid. Common sugar preserves include jam, made from fruit pulp and sugar, and jelly, made from clear fruit extract, sugar, and acid. Both require precise ratios of ingredients like pectin, sugar, acid, and water to set properly without issues like crystallization.
Basic Cooking Terms
This document contains information about basic cooking terms and types of menus. It also includes a section on kitchen tools and equipment.
The cooking terms section defines over 30 common cooking methods such as bake, barbecue, beat, blend, boil, broil, brown and brush. It also explains techniques like chop, dice, flour, fold-in, garnish, grate, knead, mince, peel, roll, saute, season, simmer, steam, stir, toss and whip.
The types of menus section describes the differences between an a la carte menu and a table d'hote menu. An a la carte menu allows customers to choose individual items priced separately, while items on
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1) The recipe is for Machher Jhol, a Bengali fish dish made with white fish, mustard oil, spices like turmeric, coriander, cumin, ginger and chillies.
2) The fish is rubbed with turmeric and salt and shallow fried until lightly browned.
3) A spice paste of coriander, cumin, ginger, turmeric and chilli is made with water and used to cook the fish in a pan with onions, bay leaves and chillies in water for 10-15 minutes.
Healthy Fish Finger Recipe
Excite your taste buds with tongue tingling flavors of easy to make Fish finger recipe. Celebrate the festive season with this delectable homemade appetizer. Team up this succulent fillet of fish with zesty Tartar sauce, mayo & lemon wedges for enhanced flavors
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This document provides information on different types of salads, including leaf/green salads, compound/mixed salads, and classical salads. It discusses the history and evolution of salads from ancient Rome to modern times. Key points covered include the components of compound salads such as bases, bodies, dressings, and garnishes. Guidelines are provided for selecting fresh ingredients, proper preparation techniques like tossing and plating, and rules for arranging salads attractively. A variety of lettuce types and other leafy greens that can be used in salads are also listed.
Quality of fresh fish
1. Fresh fish quality is assessed using sensory and non-sensory methods to determine freshness and detect spoilage. Sensory methods rely on human panels while non-sensory methods include biochemical, biological, and physical tests.
2. Processing fresh fish prevents spoilage through methods like removal of scales, filleting, and packaging. Common fish products include fish sauce, fish paste, fish oil, and fish protein concentrate created through various extraction and fermentation processes.
3. Fish protein concentrate is created through a multi-step extraction process using solvents to remove oils and concentrate proteins from fish or fishery waste to over 85% protein content.
Seafood and Fish to eat.
This document provides information about selecting and maintaining fresh fish and seafood. It defines the differences between fish and seafood, noting that seafood comes exclusively from saltwater and includes shellfish like crab and lobster. Several types of fish are identified as healthy options, including tuna, mackerel, salmon, and sardines. The document offers guidelines for choosing high quality fresh or frozen fish and seafood based on attributes like odor, color, texture and packaging. It also provides tips for proper storage and cooking times to preserve the best taste and texture.
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This document categorizes fish and shellfish, describes their characteristics and market forms, and outlines processing methods. It identifies finfish and shellfish as the two major categories. Finfish are vertebrates like bangus and catfish, while shellfish are invertebrates like crabs and oysters. Fresh fish and shellfish are described by characteristics like bright eyes and intact scales. Common market forms include whole fish, fillets, and butterflied fish. Processing methods to preserve seafood include freezing, smoking, drying, curing, and canning.
Salting ph2
This document discusses salting as a method of food preservation. It describes salting as lowering the moisture content of fish through osmosis to inhibit bacterial and enzymatic activity. The document outlines that salting is usually combined with other preservation methods and discusses factors that affect salt penetration such as fat content, thickness of flesh, and temperature. Common salting methods like dry salting and wet salting are also summarized. Potential spoilage issues from improper salting like pink discoloration and sliminess are also highlighted.
Methods of cooking meat and offal
This document discusses factors that affect the tenderness of meat and methods for cooking meat and offal. Younger animals and cuts with less connective tissue are more tender. Preparation methods like mincing and marinating can tenderize meat. The cut of meat and available resources determine the best cooking method. Dry methods like grilling, roasting, and frying are best for tender cuts while moist methods like stewing, braising, and pressure cooking work for tougher cuts. Various cuts are recommended for each cooking method. Offal like heart, kidney, and liver can be grilled, fried, braised, or stewed.
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This document provides recipes for several dishes:
1) Quiche - A recipe for a savory pie made with bacon, eggs, cream, cheese and herbs. It describes steps for making the pie crust and filling.
2) Beef Bourguignon - A classic French stew made with beef, bacon, vegetables, red wine and herbs. It provides detailed instructions for cooking the various components.
3) Mango Soufflé - A dessert recipe that uses mango puree in a soufflé, baked in individual molds and topped with powdered sugar.
Use,Maintenance, and Storage of Kitchen Tools and Equipment
1. The document discusses various kitchen tools, utensils, and equipment used in food preparation and their purposes.
2. It emphasizes the importance of cleaning and sanitizing tools, utensils, and equipment to prevent bacterial growth and ensure food safety.
3. Various cleaning and sanitizing methods are outlined, including using detergents, solvents, acids, heat treatment, chemicals, and UV radiation.
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This document provides information about meat, its composition, different types of meat from various animals, cuts of beef and pork, and meat processing and cooking. It discusses that meat is mainly composed of water, protein and fat. It describes red and white meat, and gives examples of different meats including beef, pork, lamb, poultry and fish. It outlines the basic cuts of beef and pork carcasses. It also covers meat processing methods like curing and canning, and provides tips for storing and cooking meat.
Basic culinary arts
The document discusses cooking techniques and terms, proper cooking methods, hygiene and safety in the kitchen. It defines various cooking methods like baking, barbecuing, boiling, etc. and provides tips for proper preparation and cooking of vegetables, rice and meats. It emphasizes the importance of personal hygiene, proper food handling and dishwashing techniques. It also lists the typical components of a meal and criteria for evaluating teachers.
Fish-Cuts of fish
Here are the answers to the fill in the blanks:
1. Bivalves
2. Tronçon, Darné
3. Alive
4. General Fish, Shell Fish
5. Gills
6. Tronçon
7. Round
8. Sole
Herbs & spices knowledge/ chefqtrainer.blogspot.com
This document provides information on various herbs and spices. It defines herbs as leaves, stems or flowers of aromatic plants that can be used fresh or dried. Spices are defined as aromatic plant bark, roots, seeds, buds or berries that are usually dried. The document then proceeds to describe the properties and common uses of over 20 individual herbs and spices, including basil, bay leaves, chives, cilantro, dill, mint, lemon grass, oregano, parsley, thyme, rosemary, sage and tarragon among the herbs and allspice, caraway, cumin, ginger, nutmeg, paprika, peppercorn, poppy seeds, saffron and sesame seeds among the spices.
Types of knife, types of blades of knife and types of material of blades of k...
These slides contain brief information about the different types of knives. It also contains other information like types of blades of knife and types of material of the knife.
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.
The basic cooking methods
The two main cooking methods are dry heat and moist heat. Dry heat cooking does not use water and applies heat to cook the food as it evaporates moisture. Methods include baking, grilling, broiling and roasting. Moist heat cooking uses a liquid medium like water, oil or coconut cream to cook the food. Methods are boiling, stewing, frying and barbequing.
Smoking
The document discusses the smoking process for bangus fish. Smoking involves exposing fish to wood smoke until it turns golden brown, as the chemicals in smoke help destroy bacteria. The key steps are weighing, washing, brining, brine cooking, smoking, cooling, and packing the fish using equipment like a smoke house, smoking trays, basins, and food tongs. Various citrus and guava leaves can be used to produce the smoke.
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The document identifies different types of cookware and their properties. It discusses copper, aluminum, non-stick, glass, cast iron, and stainless steel cookware. Copper and aluminum are good conductors of heat but copper is expensive and reactive. Aluminum is inexpensive but can stain. Non-stick is easy to clean but can scratch. Glass is acid resistant but brittle and a poor conductor. Cast iron conducts heat well and is durable. Stainless steel is a general purpose option that is lightweight and easy to clean but conducts heat poorly.
Salads and salad dressings
Salads are featured throughout the menu, from breakfast to lunch and at dinner. they can be accompaniment to another dish, an appetizer, or hors d' oeuvre or a main course. Culinary Essentials p. 695
Preservation as sugar concentrates
Sugar preserves food through osmosis, attracting water away from microorganisms. Jams, jellies, and marmalades require at least 68% sugar to prevent microbial growth. Pectin causes these foods to gel in the presence of sugar and acid. Common sugar preserves include jam, made from fruit pulp and sugar, and jelly, made from clear fruit extract, sugar, and acid. Both require precise ratios of ingredients like pectin, sugar, acid, and water to set properly without issues like crystallization.
Basic Cooking Terms
This document contains information about basic cooking terms and types of menus. It also includes a section on kitchen tools and equipment.
The cooking terms section defines over 30 common cooking methods such as bake, barbecue, beat, blend, boil, broil, brown and brush. It also explains techniques like chop, dice, flour, fold-in, garnish, grate, knead, mince, peel, roll, saute, season, simmer, steam, stir, toss and whip.
The types of menus section describes the differences between an a la carte menu and a table d'hote menu. An a la carte menu allows customers to choose individual items priced separately, while items on
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2) The fish is rubbed with turmeric and salt and shallow fried until lightly browned.
3) A spice paste of coriander, cumin, ginger, turmeric and chilli is made with water and used to cook the fish in a pan with onions, bay leaves and chillies in water for 10-15 minutes.
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This document provides 12 paleo recipes including paleo pancakes, chips, soups, main dishes and treats. It lists the ingredients and instructions for each recipe to help people stay healthy while following a paleo diet. The recipes include options for breakfast, lunch and dinner and feature ingredients like eggs, coconut, vegetables and meats prepared in simple cooking methods.
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Fish ppt
- 1. Fish Curry Fish Recipes - Main course Recipes
- 2. Ingredients Fish 750 grams cut into pieces Onions 3medium sized finely chopped Red chilly powder 3/4 tbsp Turmeric powder 3/4 tbsp Coriander powder 1.5 tbsp Salt per taste Coriander leaves chopped 3tbsp Fenugreek seeds 1/2 tsp Garlic and Ginger paste 1tbsp
- 3. FishCurry
- 4. Procedure The first step for fish curry is to prepare the fish. For this wash the fish pieces well and drizzle 2 tbsp of vinegar on top of it. Keep it aside for 10-15 mins and let it rest. Now to fry the fish, heat the oil and once its moderately hot add fish pieces and cook on each side until golden brown. Fry each side for 5-6 mins or until it changes color. Once its done take it out on a paper towel to get rid of excess oil.
- 5. Now in the same pan in the remaining oil sauté fenugreek seeds and the onions. Once it turns golden brown add ginger garlic paste. Now add red chilly powder, coriander powder, turmeric and salt. Cook for 3-4 mins or until it’s all well combined and the oil comes to the surface.
- 6. Now add the fried fish and water. Don’t over mix it. Just ensure each piece is well coated with the curry. Let it simmer for 10 mins.
- 7. Garnish it with coriander leaves and serve hot! You can accompany it with boiled rice or hot roti’s.
- 8. Thank You