LO1: SEAFOODS in Cookery 10_2nd Quarter.pptx

Seafoods as food for human.

1. Lesson 2: Quarter 2 PREPARE AND COOK SEAFOOD DISHES

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. Classifications of seafood Fish products are divided into two categories: Fin fish – fish with fins and internal skeletons Shell fish – fish with external shells but no internal bone structure. They have hard outer shells.

3. Fin fish – fish with fins and internal skeletons A. Saltwater fish 1. Flatfish > Flounder > Sole 2. Round fish > Black sea bars > Bluefish > Cod > Grouper

4. B. Freshwater fish > Cat fish > Eel > Tilapia

5. 2 Classifications of Shellfish A. Mollusks – are soft sea animals B. Crustaceans – are animals with segmented shells and jointed legs (shrimps & crabs) 2. Shell fish – fish with external shells but no internal bone structure. They have hard outer shells.

6. 2 Classifications of Shellfish A. Mollusks – are soft sea animals B. Crustaceans – are animals with segmented shells and jointed legs

7. Composition and Structure Fish consists of: Water Protein Fats small amount of minerals and vitamins

8. Composition and Structure 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.

9. Fat fish -- are those that are high in fat . Example: Salmon Tuna Trout Mackerel 2 . Lean fish – are those that are low in fat . Example: Sole Cod Red Snapper Bass

10. Market Forms 1. Whole or round 2. Drawn 3. Dressed 4. Steaks 5. Fillets 6. Butterflied fillets 7. Sticks or tranches

11. Market Forms Whole or round – completely intact, as caught

12. Market Forms 2. Drawn – viscera removed

13. Market Forms 3. Dressed – viscera, scales, head, tail and fins removed

14. Market Forms 4. Steaks – cross-section slices, each containing a section of backbone

15. Market Forms 5. Fillets – boneless side of fish, with or without skin

16. Market Forms 6. Butterflied Fillets – both sides of a fish still joined, but with bones removed

17. Market Forms 7. Sticks or tranches – cross-section slices of fillets

18. 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

19. Characteristics Mollusks Soft-shell clams are called steamers. The usual way to cook is to steam. 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.

20. Characteristics of 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

21. Thank you!!! END OF Learning Outcome #1

22. Performance Task: (1/8 cardboard) Draw a fish and label its parts.

23. Are you ready for the short quiz?

24. Please get ¼ sheet of paper.

25. (LET’s REVIEW!) Direction: Identify the market forms of fish.

26. Please get ¼ sheet of paper.

27. “Ma’am ¼ tabi?” “Yes po, ¼ sheet of paper tabi.”

28. I. Directions: Give the correct answer of the following: _______ is fish with external shells but no internal bone structure. _______ are animals with segmented shells and jointed legs. ______ are those that are high in fat. Fish has very little connective _____ which it means to cook very quick even at low heat. ______ are those that are low in fat. ______ is any form of sea life regarded as food by humans which includes fish and shellfish.

29. 7. Catfish, eel and tilapia are examples of _______. 8. – 9. Enumerate the market forms of crustaceans. 10. – 11. Give the examples of cephalopods. 12. Flounder and sole are belongs to the _______ category. 13. Blue fish, cod and grouper are belongs to the ______ category. 14. Give at least one example of lean fish. 15. Give one example of fat fish.

30. II. Direction: Identify the market forms of fish. 16. 17.

31. II. Direction: Identify the market forms of fish. 18. 19.

32. II. Direction: Identify the market forms of fish. 20.