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PREPARE AND COOK SEAFOODS.pdf

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PREPARE AND COOK SEAFOODS.pdf

  1. 1. GOOD MORNING!! PREPARE AND COOK SEAFOOD DISHES PREPARE AND COOK SEAFOOD DISHES
  2. 2. GIVE 5 EXAMPLES OF SEAFOODS
  3. 3. Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of mollusks and crustaceans.
  4. 4. Identify the following kitchen tools that are being use for seafoods.
  5. 5. FISH TURNER
  6. 6. Identify the following kitchen tools that are being use for seafoods.
  7. 7. SEAFOODS STEAMER
  8. 8. Identify the following kitchen tools that are being use for seafoods
  9. 9. FISH KNIFE
  10. 10. Identify the following kitchen tools that are being use for seafoods
  11. 11. SEAFOOD FORK
  12. 12. Identify the following kitchen tools that are being use for seafoods
  13. 13. CLAW CRACKER
  14. 14. Identify the following kitchen tools that are being use for seafoods
  15. 15. SHRIMP DEVEINER
  16. 16. CLASSIFICATION OF SEAFOODS 1. Fin fish – fish with fins and internal skeletons A. Saltwater fish- Flat fish, Flounder, Sole, Round fish, Black sea bars, Bluefish, Cod, Grouper B. Freshwater fish- Cat fish, Eel, Tilapia
  17. 17. CLASSIFICATION OF SEAFOODS .2. Shell fish – fish with external shells but no internal bone structure. They have hard outer shells
  18. 18. Two classifications of Shellfish A. Mollusks – are soft sea animals. Bivalves – they have a pair of hinged shells (clams, oysters). Univalves – they have a single shell (abalone). Cephalopods – (octopus, squid) B. Crustaceans – are animals with segmented shells and jointed legs (shrimps, crabs
  19. 19. Composition and Structure Fish consists of water, protein, fats and small amount of minerals and vitamins. Fish has very little connective tissue. It means: 1. Fish cooks very quickly, even at low heat. 2. Fish is naturally tender. High heat will result to toughening of protein.
  20. 20. Composition and Structure 3. Moist-heat methods are used not to create tenderness but to preserve moistness and provide variety. 4. Cooked fish must be handled very carefully.
  21. 21. Composition and Structure 1. Fat Fish - are those that are high in fat (salmon, tuna, trout, mackerel). 2. Lean Fish – are those that are low in fat (sole, cod, red snapper, bass).
  22. 22. FAT FISH- Examples: mackerel, tuna, salmon LEAN FISH - Examples: Red Snapper, sole, cod 2 Kinds of Fish: 1. 2. SALMON TUNA MACKEREL
  23. 23. FAT FISH- Examples: mackerel, tuna, salmon LEAN FISH - Examples: Red Snapper, sole, cod 2 Kinds of Fish: 1. 2. RED FISH SOLE FISH COD FISH
  24. 24. MARKET FORMS OF FISH 1. Whole or round – completely intact, as caught 2. Drawn – viscera removed 3. Dressed - viscera, scales, head, tail, and fins removed 4. Steaks – cross-section slices, each containing a section of backbone 5. Fillets – boneless side of fish, with or without skin 6. Butterflied fillets – both sides of a fish still joined, but with bones removed 7. Sticks or tranches – cross-section slices of fillets
  25. 25. Which of the following tool has a slightly bent tip that makes it easier to pry 1. oyster shells open? A. Claw cracker B. Crab mallet C. Oyster knife D. Seafood fork 2. Which of the following is an example of crustaceans? A. Abalone B. Crab C. Grouper D. Octopus 3. Which of the following mollusks is creamy white in color and has a sweet flavor? A. Clams B. Octopus C. Scallops D. Squid 4. The following are characteristics of fish EXCEPT? A. Fish cooks very quick. B. Fish is naturally tough. C. Moist-heat method is used in cooking fish. D. Cooked fish must be handled very carefully. 5. What market form of fish is cut into fillet in cross sections? A. Butterfly fillet B. Fillet C. Steak D. Stick/Tranche
  26. 26. Any Questions?
  27. 27. Integrative Assessment Update
  28. 28. Thank you Keep Safe for joining us in class today

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