TLE 10PREPARE AND COOK SEAFOOD DISHES.pptx

TLE 10PREPARE AND COOK SEAFOOD DISHES.pptx

1. PREPARE AND COOK SEAFOOD DISHES

2. 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. There are so many methods for cooking seafood, most of them are fast and easy, making them the perfect choice for a quick and healthy meal.

3. Fish products are divided into two categories Saltwater fish – -Flatfish Flounder Sole -Round fish Black sea bars Bluefish Cod Grouper

4. Fish products are divided into two categories - Freshwater fish Cat fish Eel Tilapia

5. Two classifications of Shellfish 2.Shellfish – fish with external shells but no internal bone structure. They have hard outer shells.

6. 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)

7. Two classifications of Shellfish - Cephalopods – (octopus, squid)

8. Two classifications of Shellfish B. Crustaceans – are animals with segmented shells and jointed legs (shrimps, crabs)

9. PARTS OF THE FISH

10. Composition and Structure: Fish consists of water, protein, fats and small amount of minerals and vitamins. Fish has very little connective tissue. It means: 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.

11. Composition and Structure: Fat Fish -- are those that are high in fat. (salmon, tuna, trout, mackerel)

12. Composition and Structure: 2. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)

13. MARKET FORMS :

14. MARKET FORMS :

15. MARKET FORMS :

16. CHARACTERISTIC AND MARKET FORMS OF SHELLFISH

17. CHARACTERISTIC AND MARKET FORMS OF SHELLFISH

18. MARKET FORMS -Mollusks 1. live in the shell 2. shucked – fresh or frozen 3. canned Crustaceans 1. live 2. cooked meat, fresh or frozen