1234567891-Ppt-Seafoods- COOKERY SUBJECT

SEAFOODS

1. Cook Fish and Shellfish, Plate/Present Fish and Seafood Dishes and Store Fish and Seafood Group Members: Calanza , Christine Mae Seruela , Erma Tan, Hazel Pearl Nillas , Michelle Victoriano , Shaira Ibrahim, Hanan

2. 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.

3. Classifications of Seafood Fish products are divided into two categories Fin fish – fish with fins and internal skeletons Saltwater fish Flatfish Flounder Sole B. Freshwater fish Cat fish Round fish Black sea bars Bluefish Cod Grouper Tilapia Eel

4. 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 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)

5. 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

6. Checking freshness of Fish 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.

7. Checking freshness of Fish 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.

8. Cooking Techniques for Fish and Shellfish

9. Cooking Fish and Shellfish Fish is very delicate and easily overcooked. During cooking, test for doneness must be observed. 1. The fish just separates into flakes 2. If bone is present, the flesh separates from the bone, and the bone is no longer pink 3. The flesh becomes opaque (usually white)

10. Cooking Fish and Shellfish Lean fish  Lean fish has almost no fat, so it easily becomes dry. It is best served with sauces to enhance moistness and gives richness.  Poaching is the moist heat method suited  Fish should be basted with butter or oil if broiled or baked.  Lean fish maybe fried or sautéed to gain palatability from added fat.

11. Cooking Fish and Shellfish Fat fish  The fat in fish, enables them to tolerate more heat without becoming dry.  Fat fish can be cooked by poaching.  Fat fish are well suited to broiling and baking. The dry heat methods eliminate excessive oiliness.  Large fat fish like salmon, and mackerel may be cooked in fat, but care should be taken to avoid excessive greasiness.

12. Cooking Fish and Shellfish Shellfish  Cook oyster just enough to heat thoroughly to keep it juicy and plump.  Clams become tough and rubbery if overcooked  Shrimps like other shellfish, become tough and rubbery when cooked at high temperature.

13. Plate/Present Seafood Dishes

14. 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.

15. 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 – variety of flavors

16. Fundamental of Plating 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

17. Fundamental of Plating 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 3. Serve hot foods hot, on hot plates Serve cold foods cold, on cold plates

18. 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.

19. Storing of Fish and Shellfish

20. Handling and Storage of Fish Fresh Fish 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.

21. Handling and Storage of Fish 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

22. Handling and Storage of Fish 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

23. Handling and Storage of Fish Shellfish Oyster 1. Keep live oyster in a cold, wet place in the cartons or sacks. 2. Store fresh shucked oysters in original container in refrigerator at 30° to 34°F (-1° to 1°C). They will keep up to 1 week. 3. Keep frozen oysters in freezer at 0°F (-18°C) or colder, until ready for use.

24. Handling and Storage of Fish Lobster and Shrimp 1. Store at 0°F (-18°C. or colder). 2. Fresh or thawed shrimp in shell are stored on crushed ice, like whole fish. 3. Peeled shrimp lose soluble nutrients and flavor when stored unwrapped on ice. They should be wrapped before placing on ice or covered and simply refrigerated. 4. Packed in moist seaweed or in moist, heavy paper, kept in a cool place.

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