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    GROUP 3 Cookery

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    twice4ever23
    This document provides information about the parts of a fish and how to classify and store seafood and vegetables. It discusses that fish are composed of water, protein, fats, and minerals/vitamins. It classifies fish as either fat fish that are high in fat like salmon and tuna, or lean fish that are low in fat like cod and bass. Seafood is classified as finfish which have fins and bones, or shellfish which have external shells but no bones. Shellfish include mollusks like clams and octopus, and crustaceans like shrimp and crab. The document provides tips for storing fresh, frozen, dried, and canned vegetables, such as keeping them cold and dry and discarding damaged

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    © All Rights Reserved
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    GROUP 3 Cookery

    Uploaded by

    twice4ever23
    7 views22 pages
    This document provides information about the parts of a fish and how to classify and store seafood and vegetables. It discusses that fish are composed of water, protein, fats, and minerals/vitamins. It classifies fish as either fat fish that are high in fat like salmon and tuna, or lean fish that are low in fat like cod and bass. Seafood is classified as finfish which have fins and bones, or shellfish which have external shells but no bones. Shellfish include mollusks like clams and octopus, and crustaceans like shrimp and crab. The document provides tips for storing fresh, frozen, dried, and canned vegetables, such as keeping them cold and dry and discarding damaged

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    GROUP-3-cookery

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    This document provides information about the parts of a fish and how to classify and store seafood and vegetables. It discusses that fish are composed of water, protein, fats, and minerals/vitamins. It classifies fish as either fat fish that are high in fat like salmon and tuna, or lean fish that are low in fat like cod and bass. Seafood is classified as finfish which have fins and bones, or shellfish which have external shells but no bones. Shellfish include mollusks like clams and octopus, and crustaceans like shrimp and crab. The document provides tips for storing fresh, frozen, dried, and canned vegetables, such as keeping them cold and dry and discarding damaged

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    7 views22 pages

    GROUP 3 Cookery

    Uploaded by

    twice4ever23
    This document provides information about the parts of a fish and how to classify and store seafood and vegetables. It discusses that fish are composed of water, protein, fats, and minerals/vitamins. It classifies fish as either fat fish that are high in fat like salmon and tuna, or lean fish that are low in fat like cod and bass. Seafood is classified as finfish which have fins and bones, or shellfish which have external shells but no bones. Shellfish include mollusks like clams and octopus, and crustaceans like shrimp and crab. The document provides tips for storing fresh, frozen, dried, and canned vegetables, such as keeping them cold and dry and discarding damaged

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 22

    PARTS OF A FISH

    By group 3
    POSITION AND
    STRUCTURE:

    Fish consist 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

    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.


    FAT FISH- are those that are
    high in fat.

    salmon tuna
    trout

    mackerel
    LEAD FISH- are those that are
    low in fat

    cod
    sole red snapper

    bass
    CLASSIFICATION
    OF
    SEAFOOD
    1.FIN FISH- fish with fins and internal skeletons
    A.SALTWATER FISH
    -flat fish
    -flounder
    -sole
    -black sea bars
    -blue fish
    -cod
    -grouper
    B.FRESHW
    ATER
    -catfishFISH
    -eel
    -tilapia
    2.SHELL FISH- fish with external
    shells but no internal bone structure.
    They have hard outer shells
    A.MOLLUSK
    -are soft sea animals

    • Bivalves- they have pair of


    hinged shells (clams, oysters)

    • Univalves- hey have a


    single shell (abalone)
    • Cephalopods-( octopus,
    squid)
    B.CRUSTACEANS
    -are animals with
    segmented shells and
    jointed legs (shrimp,
    crab)
    LEARNING
    OUTCOME
    4STORE
    VEGETABLE
    DISHES
    FRESH VEGETABLE
    • Store at 0° F(-18°C). or
    colder in original container
    FROZEN until ready for use.
    VEGETABLES • do not freeze thawed
    vegetables
    1.Store in a cool (less

    DRIED than 75°F) dry, well


    ventilated place.
    VEGETABLES 2.Keep well sealed and
    off the floor.
    • keep in a cool dry
    place, away from
    sunlight and off the
    floor.
    CANNED • Discard cans that
    show signs of
    VEGETABLES damage (swollen,
    badly dented rusted
    cans).
    CREATIVE
    PRESENTATION
    TECHNIQUES
    VEGETABLE
    PUREES
    1.Cook vegetable until soft, then drain well
    2. In food processor, process vegetable to
    smooth puree.
    3. Add melted butter or margarine
    4. Season with salt and pepper and process
    again.
    5. Add whipping cream
    6. Using ice cream scoop or spoon, shape
    puree on heatproof plate and place in oven
    or microwave until hot
    RIBBON VEGETABLES
    • With vegetable peeler, shred
    carrot, corvette and radish
    into long ribbons, about 2.5
    cm, wide, pressing lightly
    with peeler so ribbons will be
    very thin
    • Toss vegetables with melted
    butter or margarine.
    • Cook till tender- crisp.
    VEGETABLE RINGS
    1.With sharp knife, cut 3 peppers (green, yellow, red) and onion
    into rings
    2. Remove core, seeds and membranes from peppers
    3.Toss vegetables with melted butter or margarine
    4. Cook until tender- crisp
    5.Serve hot or refrigerate to serve chilled
    Thanks a lot
    FOR YOUR
    TIME

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