PREPARE AND COOK SEAFOOD DISHES (Processing fish and Principles of cooking).pptx

SEAFOOD DISHES (Processing fish and Principles of cooking

1. PREPARE AND COOK SEAFOOD DISHES Processing fish and Principles of cooking

2. Processing fish Scaling Cutting of tails and fins Eviscrating Cleansing Canning

3. CLASSIFICATION OF SEAFOOD SALTWATER FISH Bangus, Tuna, Sword fish, dalagang bukid, Galunggong FRESH WATER FISH Tilapia, Cat fish, Eel SHELL FISH Molluks and Crustaceans

4. MOLLUSKS BIVALVES- They have a pair of hinged shells. (Clams and Oysters) UNIVALVES- they have a single shell (Abalone) CEPHALOPODS- These exclusively marine animals are characterized by bilateral body symmetry, a prominent head, and a set of arms or tentacles modified from the primitive molluscan foot. (Qctupus, Squid and Cutterfish)

5. BIVALVES UNIVALVES CEPHALOPODS-

6. CRUSTACEANS Animals with segmented shells and jointed legs

7. SEA FOOD DISHES