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Prepare and Cook Seafood Dishes 20241211 090942 0000

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42 views21 pages

Prepare and Cook Seafood Dishes 20241211 090942 0000

Uploaded by

gatamjocelyn
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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PREPARE AND

COOK SEAFOOD
DISHES
Grade 10 - Cookery
what is your
favorite
seafood?
What is seafood?
Seafood is any form of sea life regarded as food by humans.
Seafood includes fish and shellfish. 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.
Classifications of
Seafood
FISH PRODUCTS ARE DIVIDED INTO TWO CATEGORIES
1.) Fin fish
Fish with fins and internal
skeletons.
Flounder
types of fin fish:
A. SALTWATER FISH
1. ) Flat Fish - a group of bony fish
that have flattened bodies and
both eyes on one side of their
head
Sole
2.) Round fish - fish that are
cylindrical in shape, with a
Black Sea Bars Bluefish
rounded center that tapers to
a tail

Cod Grouper
B. FRESHWATER FISH

Catfish Eel Tilapia


2.) Shellfish
Fish with external shells but
no internal bone structure.
They have hard outer shells.

types of Shellfish: Bivalves Univalves

A. Mollusks – are soft sea animals


Bivalves – they have a pair of hinged shells
(clams, oysters)
Univalves – they have a single shell (abalone)
Cephalopods
Cephalopods – (octopus, squid)
B. Crustaceans – are animals with segmented
shells and jointed legs (shrimps, crabs)

Crabs Shrimps
Parts of fish
Composition and Structure:
Fish consists of water, protein, fats and small amount of minerals and
vitamins.
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.
a. Fat Fish -- are those that are high in fat.
(salmon, tuna, trout, mackerel)
b Lean Fish – are those that are low in fat.
(sole, cod, red snapper, bass)
market forms of Fish

1. ) Whole or round - 2.) Drawn- viscera removed 3.) Steak- cross section
completely intact, as caught slices, each containing a
section of backbone.
market forms of Fish

4.) Dressed - viscera, scales, 5.) Fillets – boneless side of 6.) Butterflied fillets – both
head, tail and fins are fish, with or without skin. sides of a fish still joined, but
removed. with bones removed
market forms of Fish

7.) Sticks or tranches –


cross section slices of fillet
Characteristics and
Market forms of Shellfish
A.) 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
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.
Characteristics and
Market forms of Shellfish
B. 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. ) Lives in the shell
2. ) Shucked - fresh or frozen
3. ) Canned
Crustaceans
1. ) Live
2. ) Cooked meat, fresh or
frozen
activity:
activity:
activity :
COOKERY

Thank you
for listening!

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