Cookery 10 Quarter 2 Las No. 14
Cookery 10 Quarter 2 Las No. 14
Cookery 10 Quarter 2 Las No. 14
A tool can be any item that is used to achieve a goal. Equipment usually denotes
a set of tools that are used to achieve a specific objective. Equipment is only used by
human being. Some kitchen tools used in preparing fish and seafood blade tweezers,
fins shears, fish scales, lobster picks, shellfish knives, bone tweezers and cutting
board. While in cooking we used griller, frying pan, fish steamer, oven, fish spatula
and tong
Fish bone tweezers- are used for removing small bones from raw fillet
of fish. The ends perfectly touch, allowing you to grip the most bone and
pull them out.
Brushes made for multiple kitchen tasks. They can be used for
sanitary cleaning or they can be used to clean food, such as fruits,
mushrooms, or shellfish. Kitchen brushes are available in any shapes.
A grill is a device used for cooking food. With a grill, food is usually
roasted. Some grills use charcoal or wood, and other grills us propane
gas to cook the food. Using wood or charcoal makes smoke and
changes the flavour of the food.
Plating Plate- Choose your plate wisely by making sure it's big enough
to allow your food to stand out.
.
Refrigerator -sometimes called fridge is a machine for keeping
items cold or good (unspoiled) for a longer period of time.
Fish scale- is a kitchen tools used for taking out the scales of the fish.
Fish and shellfish contain high quality protein and other essential nutrients and are
important part of a healthful diet. In fact, a well-balanced diet that includes a variety of
fish and shellfish can contribute to heart health and aid in children’s proper growth and
development. Fat Fish are those that are high in fat and lean fish are those are least in
fat. It is important to recognize the kind of fish that we are going to prepare and cook so
that we can know what cooking methods are suitable in that kind of fish to prevent
overcooked and undercooked. Overcooking of seafood can cause loss of flavor and
lessen the nutrients value. Undercooked seafood can leads also into poisoning.
A fish is made up of water, protein, fats and small amount of minerals and vitamins. It
has very little connective tissue. This means that:
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.
Classifications of Seafood
Flounder
Sole
2. Round fish
Bluefish
Cod
Grouper
B. Freshwater fish
Eel -round
Tilapia
Characteristics
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.
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
A. Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned
B. Crustaceans
1. live
2. cooked meat, fresh or frozen.
As with any type of food it is important to handle seafood safely to reduce the
risk of foodborne illness, often called “food poisoning.” Follow safe handling tips for
buying, preparing, and storing fish and shellfish. You and your family can safely enjoy
the fine taste and good nutrition of seafood. How long your fresh seafood will last
depend on the condition of the product when you purchased it (See selecting seafood)
and on how well you take care of it. When storing fresh seafood, keep it in the coldest
part of the refrigerator. Use a thermometer to make sure your home refrigerators is
operating at 40°F or lower. Fish will lose quality and deteriorate rapidly with higher
storage temperature – so use ice when you can. Always purchase seafood last during
your shopping trip, and bring a cooler to transport it home. If you have caught your own
fish, do not let them sit on the deck until you come back to the dock. Bury them on ice
immediately or use an ice slush with approximately 2 parts ice to 1 part water to keep
your catch cold.
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.
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.
Frozen Fish
1. MUSSELS
Keep refrigerated ( 32°F to 35°F/0° to 2°C) and protect
from light.
Store in original sack and keep sack damp.
2. SCALLOPS
KShucked scallops can be cooked without further prepa-
ration.
eep scallops covered and refrigerated (30°F to 34°F). Do
not let rest directly on ice or they will lose flavor and be-
come watery.
3. LOBSTERS
Live lobsters are either live or cup up before cooking. Live
lobsters are plunged head first into boiling water, then
simmered for 5 – 6 minutes. If served hot, they are
drained well and split in half, and claws are cracked.
Live lobsters can be kept in two ways
1. packed in moist seaweed, kept in a cool place
2. in saltwater
Cooked lobster meat must be covered and refrigerated at
30° to 34°F. It is very perishable and should be used in
1-2 days
4. SHRIMPS
Kept frozen at 0°F (-18°C). or lower
Thaw in refrigerator
Peeled shrimp should be wrapped before placing on ice
Shrimp served hot must be peeled and deveined before
cooking
Shrimp to be served cold, must be peeled after cooking
to preserve
flavor.
5. CRABS
Live crabs should be kept alive until cooked.
Frozen crabmeat is very perishable when thawed. It must be
treated
like any other froze fish
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.
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.
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 tem-
perature.
Once your work area and fish are ready, you can begin the actual scaling process.
2. Hold the fish down firmly with your hand near its head.
B. Filleting Fish
1. Cut behind the head while angling the knife toward the
front of the fish. There is a lot of good flesh on the top
side where the fillet extends under the bony plate of the
skull and angling the knife will ensure you don’t waste
s2tb it. Cut down to the bone and follow the line through to
just behind the fins.
2. Turn the fish and run the knife just clear of the fins with
slight downward angle. When you feel the knife is down
to the bone reduce the angle and follow the bone until
you come up against the backbone.
3. Peel the fillet back and run the knife over the backbone
the small lateral fish bones in the process. Stop at this
point.
5. Repeat the second cut near the dorsal fin with the knife
angled slightly down.
8. Peel the fillet back and cut around the backbone and
through the small lateral bones. Run the fillet knife right
through to the skin on the underside of the fish.
9. Cut over the belly flap either through or over the belly
bones. It easily cut through here with the razor sharp
filleting knife.
11. Flip the fish back to the original side and cut the bones
around the gut cavity.
6. The fillet and skin are parted and no fleshes has been
wasted nor have left any skin or scales on the fillet. If
you scroll up you will note the knife has not moved
over the last four fish skinning pictures.
The fillet is now deboned and the piece on the right of the picture above is
discarded or washed and put aside with the fish heads and back bones for making fish
stock.
Hold oyster cup side down and hinge pointed towards you.
4. Push knife into oyster and slice muscle from top shell
6. Cut muscle from bottom cup. Turn the meat over for
most professional appearance
37
Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 16
B. Opening Clams
3. Open the shell. Slide the knife between the clam and
the hell. Detach the clam.
38
Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 17
C. Cleaning a Squid
Cut Tentacles
5. Pull out the tail tube and cartilage 6. Pull off the skin
39
Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 18
D. Cutting Lobster Lengthwise
A lobster split is not only an attractive style for presentation, but also enables
easy access to the delicious meat inside. Turn the lobster around and continue the cut
through the center of the head.
Directions: Read the following questions carefully and choose the letter that is best
describes by the statement. Write your answer in a separate sheet.
1. Which of the following are the tool used for removing bone especially in preparing
fillet?
A. Bone tweezers C. Brushes
B. Baking tray D. Knife
2. Which of the following tools is not used in scaling and deboning fish?
A. Chopping board C. Shellfish
B. Kitchen knife D. Plating plate
3. Which equipment is used for storing food (unspoiled) for longer period of time?
A. Cabinet C. Kitchen ware
B. Fridge D. Storage box