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Ch20
- 1. Fish and Shellfish
Chapter 20
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 2. After studying this unit
You will be able to:
Understand the structure and
composition of fish and shellfish
Identify a variety of fish and shellfish
Purchase fish and shellfish appropriate
for your needs
Store fish and shellfish properly
Prepare fish and shellfish for cooking
Apply various cooking methods to fish
and shellfish
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 3. Fish and Shellfish
Fish are aquatic Shellfish are
vertebrates with aquatic
fins for swimming invertebrates with
and gills for shells or carapaces
breathing
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 4. Round Fish
Include fresh and
saltwater varieties
Have fins and
internal bone
structures
Have eyes on both
sides of their heads
Bodies are truly
round, oval, or
compressed
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 5. Flatfish
Found in deep ocean
waters
Have asymmetrical,
compressed bodies
Swim in a horizontal
position
Have both eyes on top
of their heads
Bottom dwellers
Top of their bodies is
dark and the bottom is
lighter in color
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 6. Mollusks
Have small unsegmented bodies and
no internal skeleton
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 7. Univalves
Single shell
Marine snails
Abalone
Conch
Snails
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 8. Bivalves
Two bilateral shells
Clams
Oysters
Scallops
Mussels
Cockles
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 9. Cephalopods
No exterior shell
One single internal
shell called a pen
Squid
Octopus
Calamari
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 10. Crustaceans
Have a hard outer shell and jointed
appendages
Found in both fresh and salt water
They breathe through gills
Crayfish
Crab
Lobster
Shrimp
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 11. Crab
King
Dungeness
Soft-shell
Blue
Stone
King
Snow
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 12. Interior Structure of a Maine Lobster
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 13. Inspection and Grading of Fish and
Shellfish
Grades assigned to fish are A, B, C
Inspections on fish and shellfish are
voluntary
Type 1: plant, product and processing
methods from raw to final product
Type 2: warehouses, processing plants
and cold storage facilities
Type 3: fishing vessels and plants
Inspection services for sanitation only
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 14. Determining Freshness in Fish
Smell
No odor or the smell of the sea
Eyes
Clear and full
Gills
Intact and bright red
Texture
Flesh should be firm
Fins and scales
Moist and full
Appearance
Moist and glistening
Movement
Shellfish that is purchased alive should show movement
Crustaceans should close their shells when tapped
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 15. Market Forms of Fish
Whole or round
Drawn
Dressed
Pan-dressed
Butterflied
Fillet
Steak
Wheel or center-cut
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 16. Market Forms
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 17. Market Forms (cont’d)
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 18. Market Forms (cont’d)
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 19. Market Forms (cont’d)
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 20. Market Forms (cont’d)
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 21. Market Forms (cont’d)
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 22. Market Forms (cont’d)
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 23. Storing Fresh Fish and Shellfish
Temperature between 30°F and 34°F
If shipped in ice, store in ice
Do not allow seafood to become dry
Scallops and fish fillets should not be in
direct contact with ice
Live animals should be stored in saltwater
tanks or in boxes with seaweed
Bivalves should be stored in net bags or
boxes at high humidity
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 24. Purchasing Terms
Fresh
Never frozen
Chilled
Fresh, held at 30°F to 34°F
Flash-frozen
Quickly frozen onboard ship, within hours of being caught
Fresh-frozen
Frozen while fresh, but not quickly
Frozen
Subject to temperature below 0°F
Glazed
Dipped in water to form a protective shell of ice
Fancy
Code word for previously frozen
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 25. Cooking Seafood
All cooking methods can be used
Seafood is inherently tender
Should be cooked until just done
Overcooking is the most common
mistake made in preparing seafood
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
- 26. Determining Doneness
Translucent flesh becomes opaque
Flesh becomes firm
Flesh separates from the bone easily
Flesh begins to flake
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved