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TLE - 9 & 10: FISH AND SHELLFISH COOKERY
Terms in this set (12)
acceptable or agreeable to the palate or taste.
foods that are combined to make a particular dish.
FISH AND SHELLFISH
are the two distinct groups of seafood. According to the chefs of Le Cordon Bleu (201 1), fish have the backbone to sense changes in their aquatic environment, gills that enable them to breathe oxygen, and limbs in the form of fins. Shellfish, on the other hand have an exoskeleton or shell.
ARE RECOGNIZED BY THEIR HABITAT, BODY SHAPE, AND FAT CONTENT
Fish can be divided into two primary groups: Freshwater and saltwater (or marine)
fish. Our oceans hold 48 % of the world's fish population, whereas 41% inhabit lakes, rivers, and
streams. 1% of fish inhabit both and are referred to as anadromous fish" ( Le Cordon Bleu). Fish
breathe oxygen by pushing water through their gills, by either gulping the water or moving through
the water with their mouth open. The gills, kidneys, and air bladder function differs between
marine fish and freshwater fish based on their response to salt in their environment.
The fish scale acts as a barrier that prevents too much water from being absorbed (Le Cordon Bleu, 2011).
The environment affects the shape of a fish's body.
are tubular and the term describes fish that move in open and moving water. Their shape is sometimes further described as a torpedo, especially for fish that must move quickly,such as tuna, salmon,
trout, and sardines. The body is symmetrical, with the
eyes located on both sides of the head.
Round fish will produce two equal-sizedfillets
tend to be more stationary, lying flat against
the bottom of their watery habitat.
They are nonsymmetrical in that they produce four fillets of different sizes.
"Fish with less than 3 % fat is considered lean, and their flesh is almost white in color and mild tasting. Oils are concentrated in the liver of these Fish (Le Cordon Bleu, 2011). Examples of lean Fish include cod, sole, and halibut. Fatty fish, in contrast," contains 12
to 30% fat and distributes their body's oils throughout the flesh. Therefore, the meat is darker,
with a firm texture and more robust flavor (ibid., 2011).
MARKET FORMS AND CLEANING FISH:
The market forms of fish include the following: whole, dressed, fillet, steaks, and sticks.
Consumers most appreciate fish and shellfish as a fresh or relatively unprocessed
products. Nevertheless, they deteriorate fast and some form of preservation is needed to prevent
microbial spoilage and loss of quality. "Freezing ats as a preservative by reducing the temperature
at which chemical reactions take place and by lowering water activity, which inhibits microbial
growth" (Hall, 2011). Fish can be frozen as whole fish, as fillets, or a range of coated and shaped
products. At home, store fish and shellfish in tightly covered containers or plastic bags in the
freezers. Raw fish and shellfish stored inside the fridge last at least two days. Properly packaged
frozen fish last for a couple of weeks. Check the date stamp/code of packaged fish for quality
Sets found in the same folder
TLE: MODULE 1- EGG AND CEREAL DISHES PREPERATION
TLE:MODULE 2- CEREAL AND PASTA
TLE-MODULE 3: SAUCE COOKERY
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