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PREPARE AND COOK
SEAFOOD DISHES
2nd Quarter Week 5-6
Name Seafood that you love to eat.
Overview
◦ Seafood is any form of sea life regarded as food by humans. Seafood
includes fish and shellfish. Shellfish include various species of mollusks,
crustaceans, and echinoderms. A wide variety of fish and seafood are
available in the market from many different sources. There are so many
methods for cooking seafood, most of them are fast and easy, making
them the perfect choice for a quick and healthy meal. This lesson
provides information about fish and shellfish, ways on preparing and
cooking fish, along with some of the most popular seafood recipes, and
presenting and storing seafood
Learning Outcome 1 Perform Mise’ En Place
◦ You are about to learn the following from this lesson:
1. Types of seafood-shellfish, fin fish, others
2. Variety of fish-structure, body shape, market forms, fat contents, water source, processed fish,
others
3. Market forms of fish and fish products
4. Fish cuts
5. Composition and nutritive value of fish (scaling, cutting of tails and fins, Eviscerating,
cleansing, canning)
Classifications of Seafood
◦ https://www.youtube.com/watch?v=4x5DKwzR2Kk
Learning Activity 1
Name different kinds of seafoods
Fish Shellfish
Round Fatty fish Mollusk Crustaceans
Learning Outcome 2 Handle Seafood Dishes
Fin Fish
1.Fresh and mild odor
2.Eyes are clear, shiny and bulging
3.Red or pink gills
4.Texture of flesh is firm or elastic
5.Shiny scales, and tightly cling, on skin
Shellfish
1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when
jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.
5. Live lobster must be alive when cooked. The meat will be firm and the tail springs
back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell indicates
age or spoilage.
9. Live crabs should be kept alive until cooked.
10.Frozen crabmeat should be treated like any other frozen fish
Handling and Storage of Fish
Fresh Fish
1. Store on crushed ice. Use drip pans to allow for drainage of melted ice.
Change ice daily. Cover container or store in separate box away from
other foods. Whole fish should be drawn because entrails deteriorate
rapidly. Cut fish should be wrapped or left in original moisture-proof
wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap and freeze
immediately.
4. Check store fish for freshness just before using.
Frozen Fish
1.Frozen products should be frozen, not thawed when
received.
2.Items should be well wrapped, with no freezer burn.
3.Store at 0°F (-18°C. or colder.
4.Maximum storage time Fat fish -- 2 months Lean fish --
6 months
5.Rotate stock – first in, first out
Thawing and Handling of frozen fish
1. Thaw in refrigerator, never at room temperature. If pressed for
time, keep in original moisture-proof wrapper and thaw under cold
running water.
2. Small pieces like fillets and steaks can be cooked from frozen state
to prevent excessive drip loss. Large fish should be thawed for
even cooking.
3. Fillets that are to be breaded can be partially thawed.
4. Handle thawed fish as fresh fish. Do not refreeze
5. Breaded, battered and other frozen prepared fish items are mostly
cooked from frozen state.
Shellfish
1. MUSSELS Keep refrigerated (32°F to 35°F/0° to 2°C). and protect from light. Store in original sack and
keep sack damp.
2. SCALLOPS Shucked scallops can be cooked without further preparation. Keep scallops covered and
refrigerated (30°F to 34°F). Do not let them rest directly on ice or they will lose flavor and become
watery.
3. LOBSTERS Live lobsters are either live or cup up before cooking. Live lobsters are plunged head first
into boiling water, then simmered for 5 – 6 minutes. If served hot, they are drained well and split in
half, and claws are cracked. Live lobsters can be kept in two ways 1. packed in moist seaweed, kept in
a cool place 2. in saltwater Cooked lobster meat must be covered and refrigerated at 30° to 34°F. It is
very perishable and should be used in 1 – 2 days.
4. SHRIMPS ▪ Kept frozen at 0°F (-18°C). or lower ▪ Thaw in refrigerator ▪ Peeled shrimp should be
wrapped before placing on ice ▪ Shrimp served hot must be peeled and deveined before cooking ▪
Shrimp to be served cold, must be peeled after cooking to preserve flavor.
5. CRABS Live crabs should be kept alive until cooked. Frozen crabmeat is very perishable when
thawed. It must be treated like any other frozen fish.
Engagement
◦ https://www.youtube.com/watch?v=Foxss4EW9ZE

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PREPARE AND COOK SEAFOOD DISHES.pptx

  • 1. PREPARE AND COOK SEAFOOD DISHES 2nd Quarter Week 5-6
  • 2. Name Seafood that you love to eat.
  • 3. Overview ◦ Seafood is any form of sea life regarded as food by humans. Seafood includes fish and shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms. A wide variety of fish and seafood are available in the market from many different sources. There are so many methods for cooking seafood, most of them are fast and easy, making them the perfect choice for a quick and healthy meal. This lesson provides information about fish and shellfish, ways on preparing and cooking fish, along with some of the most popular seafood recipes, and presenting and storing seafood
  • 4. Learning Outcome 1 Perform Mise’ En Place ◦ You are about to learn the following from this lesson: 1. Types of seafood-shellfish, fin fish, others 2. Variety of fish-structure, body shape, market forms, fat contents, water source, processed fish, others 3. Market forms of fish and fish products 4. Fish cuts 5. Composition and nutritive value of fish (scaling, cutting of tails and fins, Eviscerating, cleansing, canning)
  • 5. Classifications of Seafood ◦ https://www.youtube.com/watch?v=4x5DKwzR2Kk
  • 6. Learning Activity 1 Name different kinds of seafoods Fish Shellfish Round Fatty fish Mollusk Crustaceans
  • 7. Learning Outcome 2 Handle Seafood Dishes Fin Fish 1.Fresh and mild odor 2.Eyes are clear, shiny and bulging 3.Red or pink gills 4.Texture of flesh is firm or elastic 5.Shiny scales, and tightly cling, on skin
  • 8. Shellfish 1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when jostled. 2. Live or shucked oysters must have a very mild, sweet smell. 3. Discard any mussels that are very light in weight or seem to be hollow. 4. Strong fishy odor or a brownish color is a sign of age or spoilage. 5. Live lobster must be alive when cooked. The meat will be firm and the tail springs back when straightened. 6. Frozen shrimp should be solidly frozen when received. 7. Glazed shrimp should be shiny with no freezer burn. 8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell indicates age or spoilage. 9. Live crabs should be kept alive until cooked. 10.Frozen crabmeat should be treated like any other frozen fish
  • 9. Handling and Storage of Fish Fresh Fish 1. Store on crushed ice. Use drip pans to allow for drainage of melted ice. Change ice daily. Cover container or store in separate box away from other foods. Whole fish should be drawn because entrails deteriorate rapidly. Cut fish should be wrapped or left in original moisture-proof wrap. 2. In refrigerated box at 30° to 34°F (-1° to 1°C. 3. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap and freeze immediately. 4. Check store fish for freshness just before using.
  • 10. Frozen Fish 1.Frozen products should be frozen, not thawed when received. 2.Items should be well wrapped, with no freezer burn. 3.Store at 0°F (-18°C. or colder. 4.Maximum storage time Fat fish -- 2 months Lean fish -- 6 months 5.Rotate stock – first in, first out
  • 11. Thawing and Handling of frozen fish 1. Thaw in refrigerator, never at room temperature. If pressed for time, keep in original moisture-proof wrapper and thaw under cold running water. 2. Small pieces like fillets and steaks can be cooked from frozen state to prevent excessive drip loss. Large fish should be thawed for even cooking. 3. Fillets that are to be breaded can be partially thawed. 4. Handle thawed fish as fresh fish. Do not refreeze 5. Breaded, battered and other frozen prepared fish items are mostly cooked from frozen state.
  • 12. Shellfish 1. MUSSELS Keep refrigerated (32°F to 35°F/0° to 2°C). and protect from light. Store in original sack and keep sack damp. 2. SCALLOPS Shucked scallops can be cooked without further preparation. Keep scallops covered and refrigerated (30°F to 34°F). Do not let them rest directly on ice or they will lose flavor and become watery. 3. LOBSTERS Live lobsters are either live or cup up before cooking. Live lobsters are plunged head first into boiling water, then simmered for 5 – 6 minutes. If served hot, they are drained well and split in half, and claws are cracked. Live lobsters can be kept in two ways 1. packed in moist seaweed, kept in a cool place 2. in saltwater Cooked lobster meat must be covered and refrigerated at 30° to 34°F. It is very perishable and should be used in 1 – 2 days. 4. SHRIMPS ▪ Kept frozen at 0°F (-18°C). or lower ▪ Thaw in refrigerator ▪ Peeled shrimp should be wrapped before placing on ice ▪ Shrimp served hot must be peeled and deveined before cooking ▪ Shrimp to be served cold, must be peeled after cooking to preserve flavor. 5. CRABS Live crabs should be kept alive until cooked. Frozen crabmeat is very perishable when thawed. It must be treated like any other frozen fish.