LESSON-2-PREPARE-AND-COOK-SEAFOOD-DISHES-pptx.pptx

Lesson 2 LESSON 3 PREPARE AND COOK SEAFOOD DISHES ALLPPT.com _ Free PowerPoint Templates, Diagrams and Charts Overview Seafood is any form of sea life regarded as food by humans. Seafood includes fish and shellfish. Shellfish include various species of mo...

Lesson 2 LESSON 3 PREPARE AND COOK SEAFOOD DISHES ALLPPT.com _ Free PowerPoint Templates, Diagrams and Charts 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.  Learning Outcome 1 Perform Mise’ En Place You are about to learn the following from this lesson: Tools and equipment needed Types of seafood-shellfish, fin fish, others Variety of fish-structure, body shape, market forms, fat contents, water source, processed fish, others Market forms of fish and fish products Fish cuts Composition and nutritive value of fish (scaling, cutting of tails and fins, Eviscerating, cleansing, canning)  Classifications of Seafood Fish products are divided into two categories 1. Fin fish – fish with fins and internal skeletons A. Saltwater fish – Flatfish 1.Flounder 2.Sole Round fish 1. Black sea bars 2.Bluefish 3.Cod 4. Grouper Turbot Slipmouth fish, Ponyfish Sole fish  Round Fish Flounder Black Sea Bars Cod Fish  Blue Fish Cat Fish Eel 2. Shell fish – fish with external shells but no internal bone structure. They have hard outer shells. Two classifications of Shellfish A. Mollusks – are soft sea animals 1.Bivalves – they have a pair of hinged shells (clams, oysters) 2.Univalves – they have a single shell (abalone) 3.Cephalopods – (octopus, squid) B. Crustaceans – are animals with segmented shells and jointed legs (shrimps, crabs) Parts of a Fish 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.  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. 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)  Bass Red Snapper Market Forms 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 Characteristics and Market forms of Shellfish Characteristics Mollusks  Oysters have rough, irregular shells.  Flesh of oyster is extremely soft and delicate and contains high percentage of water.  Hard-shell clams – can be eaten raw  Soft-shell clams are called  The shells of mussels are not as heavy as clamshells, yellow to orange in color and firm but tender when cooked.  Scallops are creamy white in color and have a sweet flavor.  Squid is somewhat chewy and are cut up or either fried quickly Crustaceans  The lobster shell is dark green or bluish green but turns red when cooked. Live lobster must be alive when cooked. Market Forms Mollusks 1. live in the shell 2. shucked – fresh or frozen 3. canned  Crustaceans 1. live 2. cooked meat, fresh or frozen  YOUR LOGO Learning Outcome 2 Handle Seafood Dishes ALLPPT.com _ Free PowerPoint Templates, Diagrams and Charts Checking freshness of fish 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 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.  YOUR LOGO Learning Outcome 4 Plate/Present Seafood Dishes ALLPPT.com _ Free PowerPoint Templates, Diagrams and Charts  Part of serving any kind of food is presentation. You don‘t have to be a trained chef to learn the basics of plating, which is the art of presenting food in an attractive way. The following topics and activities will help you learn the fundamentals of plating and perform it for better understanding. Fundamental of Plating 1. Balance – select foods and garnishes that offer variety and contrast color – two or three colors on a plate shapes – variety of shapes textures – variety of textures flavors 2. Portion size match portion sizes and plates – select plates large enough to hold all the items without crowding balance the portion sizes of the items on the plate – don‘t let the main item get lost with excessive garnish arrangement on the plate – Guidelines to help plating attractive 1. Keep food off the rim of the plate. 2. Arrange the items for the convenience of the customer. 3. Keep space between items. Each item should have its own identity. 4. Maintain unity. Create a center of attention and relate everything to it 5. Make every component count. 6. Add gravy or sauce attractively. 7. Keep it simple. 3. Serve hot foods hot, on hot plates Serve cold foods cold, on cold plates Examples of Garnishes or Accompaniment for Plating Bouqetiere - bouquet of vegetables Jardinière - garden vegetables Clamart - peas Crecy - carrots  Doria - cucumbers (cooked in butter) Dubarry - cauliflower Fermiere - carrots, turnips, onions and celery cut into uniformslices Forestiere - mushrooms Lyonnaise - onions Nicoise - tomatoes concasse cooked with garlic Serving Baked Fish Serve baked fish with a sauce or seasoned butter to enhance moistness and improves palatability. Serving with lemon also enhances the fish. For service, the fish is removed from the dish, the liquid is strained, degreased, reduced and finished by adding butter, cream or veloute sauce.  Serving Broiled Lobster Serve immediately with melted butter or appropriate sauce and garnish. Serving Sautéed and Pan Fried Remove the fish with spatula and place on serving plate with presentation side up. Sprinkle fish with lemon juice and chopped parsley. Heat raw butter in the sauté pan until it turns light brown. Pour over fish immediately and serve at once. Serving Poached or Simmered Fish in Court bouillon Served poached fish with appropriate sauce, such as hollandaise for hot fish and a mayonnaise – based sauce for cold fish. Mild vinaigrette go well with both hot and cold poached fish. Serving Poached Fish in Fumet and Wine Reduce the cuision over high heat to about ¼ of its volume. Add fish veloute and heavy cream and bring to boil. Adjust seasoning with salt, white pepper and lemon juice. Strain the sauce. Arrange the fish on plates for service, coat with sauce and serve immediately. Glazing Poached fish is sometimes glazed before serving 1. Combine the finished sauce with egg yolk, hollandaise sauce or lightly whipped cream. 2. Coat the fish with the sauce and run the plate under a broiler until the sauce is