Seafood Dishes Preparation Guide PDF

Directions: Name the following tools used in seafood preparation. Fish bone Tweezers or Flesh bone Tweezers Fish bone Tweezers Kitchen Shear or Bottle Shear Kitchen Shear  Shellfish Knives or Selfish Knives Shellfish Knives Shellfish Knives Spatula or Ladl...

Directions: Name the following tools used in seafood preparation. Fish bone Tweezers or Flesh bone Tweezers Fish bone Tweezers Kitchen Shear or Bottle Shear Kitchen Shear  Shellfish Knives or Selfish Knives Shellfish Knives Shellfish Knives Spatula or Ladle Spatula Cutting board or Laundry board Cutting board Fish Bone Tweezers Used for removing small bones from raw fillet of fish. The ends perfectly touch, allowing you to grip the most bone and pull them out. Kitchen Shear Also known as kitchen scissors, are intended for cutting, trimming food such as meat and fish. Shellfish Knives This is a classic looking pocket knife ideal for gently opening oyster and shellfish Cutting board (or chopping board) A durable board on which to place material for cutting. The kitchen cutting board is commonly used food. Kitchen Knife This is intended to be used in food preparation. While much of this work can be accomplish with a few a few general purposes Rubberized Gloves Its primary purpose is the protection of the hand in performing tasks especially during the preparation of fish. Brushes Made for multiple kitchen tasks. They can be used for sanitary cleaning or they can be used to clean food, such as fruits, mushrooms, or shellfish. Kitchen brushes are available in any shapes. Spatula A hand- held tool that is used for lifting or flipping. Frying pan A frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. Grill A device used for cooking food. With a grill, food is usually roasted. Some grills use charcoal or wood, and other grills us propane gas to cook the food. Using wood or charcoal makes smoke and changes the flavour of the food. Tongs Used for picking up pieces of coal and placing them on a fire without burning fingers or getting them dirty Plating Plate Choose your plate wisely by making sure it's big enough to allow your food to stand out Oven A thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking. Refrigerator Sometimes called fridge is a machine for keeping cold or good (unspoiled) for a longer period of time. Plastic Packaging for frozen Used for packing frozen products like fish and meat Sheet Pan Also called baking tray or baking sheet is a flat, rectangular metal pan or ceramic used in an oven. Fish Scale A kitchen tools used for taking out the scales of the fish.  Enumeration Direction: Enumerate the different tools needed in preparing seafood. Why tools and equipment are important in preparing seafood?  Identification ______1. This is a hand-held tool that is used for lifting, flipping, or spreading. ______2. This is a flat-bottomed pan used for frying, searing, and browning foods. ______3. This is a grill is a device used for cooking food. With a grill, food is usually roasted. ______4. This is used for picking up pieces of coal and placing them on a fire without burning fingers or getting them dirty ______5.This is a thermally insulated chamber used for the heating, baking.  Answer ______1. A spatula is a hand-held tool that is used for lifting, flipping, or spreading. ______2. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. ______3. A grill is a device used for cooking food. With a grill, food is usually roasted. ______4.Tongs-used for picking up pieces of coal and placing them on a fire without burning fingers or getting them dirty ______5. Oven is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking.  P r i n t a Direction: o f y our picture s ea f o od. favorite n e on l y ). (o a w i f y ou You can dr want.  BRING IT ON! Directions: Bring out your assignment (printed copy of your favorite seafood). Your teacher will call five random students to present your favorite seafoods and why it is your favorite.  Fish and shellfish contain high quality protein and other essential nutrients and are important part of a healthful diet. A fish is made up of water, protein, fats and small amount of minerals and vitamins. It has very little connective tissue. This means that: Fish cooks very quickly, even at low heat. This means that: Fish is naturally tender. High heat will result to toughening of protein. This means that: Moist-heat methods are used not to create tenderness but to preserve moistness and provide variety. This means that: Cooked fish must be handled very carefully.  Fish are divided into two types: 1. Fat Fish – the term “fatty fish” these are the tastiest and healthiest food from the sea. Oily fish and full of omega -3 fatty acids such as (salmon, tuna, trout, mackerel). 2. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)  Seafood is any form of sea life regarded as food by humans, Classifications of Seafood 1. Fin Fish- fish with fins and internal skeletons  Two Types of Fish Fins 1. Seawater Fish Flatfish- Flounder, Sole Round Fish- (black sea bars,bluefish,cod grouper Milkfish Blue Mackerel Scads Sardine Tuna Mackerel Salmon 2. Freshwater fish Catfish- round Eel-round Tilapia Classifications of Seafood 2. Shellfish – fish with external shells but no internal bone structure. They have hard outer shells. Two Classifications of Shellfish 1.Mollusks 2.Crustaceans Mollusks-soft sea animals Bivalves-they have a pair of hinged shells (clams, mussels,oysters)  Univalves – they have a single shell (abalone)  Cephalopods – (octopus, squid) 2. Crustaceans These are animals with segmented shells and jointed legs (shrimps, crabs,lobsters)  Label It! Directions: Label your assignment on what classification of seafoods it belong. Why do we need to classify the seafoods?  P rep a r e Direction: ext to p i c. for the n Directions: Name the market form of fish! OR OR OR OR OR What’s your score?  Completely intact, as caught. Viscera removed  Cross section slices, each containing a section of backbone.  Viscera, scales, head, tail and fins are removed.  Boneless side of fish, with or without skin.  Both sides of a fish still joined, but with bones removed.  Cross-section slices of fillet. Characteristics and Market forms of  MOLLUSKS Oysters have rough, irregular Flesh shells. 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 steamers. The usual way to cook is to  MOLLUSKS 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 to reduce the risk of food poisoning from bacteria that live in their flesh and that quickly multiply on their carcasses. live in the shell shucked – fresh or frozen canned  Live cooked meat, fresh or frozen  DRAW IT! Directions: On your TLE Notebook, draw a market form of Daing na Bangus. Why is it important to be familiarized in different market forms of fish and shellfish?  Identification Directions: Identify the following forms of seafood. Write your answer in ¼ sheet of paper. 1. LIVE 2. CANNED 3. BUTTERFLY FILLET 4. LIVE IN SHELL 5. DRESSED 6. STICKS OR TRANCHES 7. WHOLE ROUND 8. FILLET 9. STEAK 10. DRAWN  next m e eting) dua l (for a ch or write I ndiv i ct i o n s : S ear Dire h d i s h. y fi s recipe of an  f th is qu a rter) week o portfolio ro u p ( la st By g e a s : M a k Direction p e, b a s ed in i ff e re n t r e ci in d f o r m of m a r k e t t t he ou r o u t p u e l l fi s h. Y fish/sh u s i ng t he b e c h e c ked will r i ng r u b r i c. sco  RUBRIC SCORE CRITERIA 5 Compiled properly 15 or more recipes of fish dishes in an attractive manner. 4 Compiled properly 12-14 recipes of fish dishes in an attractive manner. 3 Compiled properly 8-11 recipes of fish dishes in a simple manner. 2 Compiled properly 5-8 recipes of fish dishes in a simple manner. 1 Compiled less than 5 recipes of fish in disorganized manner.  Throwback Yesterday! Directions: Last meeting, you had an assignment of a printed copy of a complete recipe of seafood dish. Describe and identify each part. Hold your assignment during discussion.  A standardized recipe is a complete, specific set of written instructions for cooks to produce consistent, high-quality recipes every time.  Benefits of  Standardized Standardized recipes Recipe offer a means to establish consistency in the quality of all foods being made, in menu planning, and food and labor costs.  Following a standardized recipe ensures that people on varying diets are receiving the correct type and amount of food to meet their documented dietary needs and restrictions.  For children with food allergies, serving foods prepared from a standardized recipe offers assurance to the child and to the parent that an additional ingredient that may contain a major food allergen has not been added to the final product.  This is the name of the product being created.  This is the classification of the creditable component(s) being claimed for reimbursement (fruit, vegetable, meat or meat alternate, bread or grain, and dairy).  This is the single required portion of the final product being served to a child.  This is the total number of servings available when the final product is made.  Listing of cooking and serving tools needed to produce and serve the food item.  Food items used in the recipe.  This is the required amount of each ingredients in the recipe.  These are the specific directions for preparing the recipe.  This is the appropriate temperature and amount of time needed for the highest quality product.  FOOD SAFETY GUIDELINES Includes procedures designed to ensure the safety the food being produced throughout the preparation and serving ( i.e. cooking to proper internal temperatures, cross contamination)  This is the figured cost of one serving.  This is a listing of the nutrients per serving (i.e. calories, protein, fat, carbohydrates, etc.)  Fish Processing A preparation of seafood and freshwater fish for human consumption. Fish processing generally involves the following steps: 1.Sorting fish by size and species. 2.Loading fish into a machine to remove heads. 3.Moving fish to a cleaning machine to remove tails, scales and entrails. 4.Removing fins. 5.Washing thoroughly  LIST IT Directions: List down how the fish is being processed. How’s the fish industry helps our economy?  Enumeration Directions: Enumerate the Elements of Standardized Recipe. Write your Answer in ¼ sheet of paper. Answers 1. Recipe Title 2. Recipe Category 3. Serving Size 4. Recipe Yield 5. Equipment and Utensils to Use 6. Ingredients 7. Weight and Volume of each ingredient 8. Preparation Instructions 9. Cooking Temperatures and Time 10. Food Safety Guidelines 11. Food Costs 12. Nutrient Analysis Data  k e y o u r own c t i on s : Ma Di re s t a n d a rdized of version it’s e l e m e n ts. e us i ng rec i p i l l u s t ra tion i t i n 1/ 8 Do b m i t t e d on. T o be su boar d Monday.