DEFINITION

PENTRAILS
➔ the internal organs of a person or animals; intestines; guts

CUTLET
➔ a slice of meat, especially of fish, for broiling or frying

FILLET
➔ a boneless cut or slice of meat or fish

BARNACLE
➔ a hardy animal that is found in or very closely to sea water

PAN-DRESSED
➔ means that the fish has been trimmed, scaled, gutted, boned or filleted and is ready to
go straight into the pan in the recipe of your choice

DIFFERENT TYPES OF SEAFOOD

❏ Round Fish
- a fish with a long, cylindrical body, and an eye located on each side of the head.
- backbone runs from head to tail along the upper length of the body, below the dorsal fin

1. Catfish
- Fresh water fish and has no scales.
- weighs from 2 to 5 pounds
- This fish can be cooked in almost any style but is best suited for frying

2. King Fish
-perfect for western dishes where the natural flavor requires very little enhancements
- best baked, fried or cooked in curries

3. Mahi-Mahi
-flesh is off white or light pink in color
- it is sweet in flavor and has a firm texture
- can be broiled, baked, or grilled

4. Red Snapper
-they have a lean pink flesh that becomes white on cooking
- usually 5 to 6 pounds in weight
- they are usually baked whole due to pretty color
5. Salmon
-considered to be healthy fish as it is said to have high protein and Omega-3 fatty acids
and vitamin D.
- It is generally orange to red in color

6. Striped Bass
-usually weighs from 1 to 5 pounds
- has a rich, sweet flavor and has a firm texture
- it is good for steaming, broiling, baking, and even poaching

7. Tilapia
-usually 3 to 5 pounds
- flesh is lean, white, and sweet with firm texture
- they are good for frying, baking, and broiling

❏ Flat Fish
-Has a flat body structures and swims deep down in the sea in a horizontal position
- It has eyes on the top of the head

1. BUTTER FISH/POMPFRET /POMPANO

- has no scales and has a smooth skin
- skin is light gray in color and the flesh is white, firm, and has a sweet flavor

2. HALIBUT
- largest flat fish and can weigh up to 300 pounds
- they have lean, firm flesh that is white with a sweet, mild flavor.
- can be poached, baked, or broiled

❏ Mollusks

-These are shellfishes which have soft meat without any bones but with a hard-outer
shell

1. CLAMS
- harvested along both east coasts and west coasts.
- they are available either live in the shell or fresh shucked (meat removed from the
shell), clam meat in cans

2. MUSSELS
- it is a type of bivalve mollusk that has an oblong, dark blue, green, or brown shell.
- found worldwide and are excellent steamed or added to soups
3. OCTOPUS
-they are usually sold by pound, fresh or frozen
- the skin is gray when raw and turns purple when cooked
- the interior flesh is white lean firm and full of flavor

4. OYSTER
- with rough irregular shells
- several kinds are eaten as a delicacy and may be farmed for food or pearls
- they have a rough gray shell on the outside and soft gray flesh inside

5. SCALLOPS
-the edible white muscleof the scallops is the one which holds the two fan shaped shell
on both sides.
- They can be steamed, broiled, grilled, or fried.
6. SQUID
-commonly known as calamari
- typically 8 to 9 pounds in weight
- it is lean, slightly sweet, firm, and tender
- they can be fried, or cooked in soups

❏ Crustaceans
- from shellfish family and have hard outer crust body with other body parts like legs and
claws joined to it.

1. CRABS
-crab flesh can be used to make various kinds of dishes like crab cakes, chowders,
casseroles, and baked dishes.
2. CRAW / CRAY FISH
-freshwater crustaceans resembling small lobsters
- also great when steamed with some Cajun seasoning
3. LOBSTER
-they have a brown or gray outer shell which turns red when cooked.
- the inside meat is white,
firm, rich, and sweet flavored.
- the edible part of the lobster in in its tail and claws
4. SHRIMP / PRAWNS
-found around the world in both fresh and saltwater.
- common methods of preparation include baking, boiling, and frying
 7 MARKET FORMS OF FISH

*insert fish sticks

*fish steaks

5 MARKETFORMS OF SHELLFISH

● LIVE SHELLFISH
● WHOLE SHELLFISH
● SHUCKED SHELLFISH
● HEADLESS SHELLFISH
● COOKED SHELLFISH

3 PREPARATION METHODS OF FISH

● TRIMMING
● WASHING
● EVISCERATION
BASIC COOKING

ROASTING
To cook uncovered without water, it is
usually done in an oven

FRYING
To cook in hot oil or shortening

PAN-FRYING
To cook in small amount of oil or shortening

DEEP FRYING
To cook immersed in large amount of oil or shortening

BOILING
To cook in liquid at boiling point

STEWING
To simmer slowly in a small amount of liquid

STEAMING
To cook in steam with or without pressure

BROILING
To cook using intense heat radiated by electrical, gas or charcoal

SAUTÉING
To brown or cook in small amount of fat or oil

BAKING
To cook in an enclosed heat like oven

BLEND
To thoroughly mix two or more ingredients until smooth and uniform

CHOP
To cut in pieces with a knife, chopper, or blender
MARINATE
To allow food to stand in mixture of spices and liquid; to tenderize and add flavor.

DISSOLVE
To dispense dry substance in liquid; to form a solution.

TRUSS
To secure poultry or other meat
with skewers; to hold shape while cooking

CREAM
To beat with electric mixer or a spoon

WHIP
To beat rapidly to incorporate air as in egg whites

STIR
To mix ingredients with circular motion until well blended

BLANCH
To dip or plunge food into boiling
water for a few minutes

MINCE
To cut into small pieces with a knife or chopper
Vegetables

● ROOTS
- part of the plant that grows underground
- these are used in cooking for their flavors and nutritional properties
- beets, carrots, turnips, cassava, gabi, and radish

● BULBS
The edible portion and the most nutrient-enriched part of some vegetables grows
underground in a bulbous shape.
They are flavorful and versatile, an excel ent addition to most preparations because of
their perfume and texture, they enhance any dish in which they are used.
- Onions, leeks, garlic, shal ots

● SHOOTS
- contain a large amount of fibrous vascular tissue that continues to build as the plant
matures
- Celery, Fennel Root, Asparagus, Artichokes

● LEAFY GREENS
- They can be eaten raw, pickled, cooled or marinated
- spinach, watercress, bok choy, lettuce, swiss chard, sorrel

● BRASSICAS
- This is a family of plants that belong to the mustard family
- Broccoli, Cauliflower, Brussels, Sprouts, Cabbage

● FRUIT VEGETABLES
-used in savory preparations the presence of seeds define them as fruits but culinary
speaking, they are prepared as a vegetables

- Tomatoes, Cucumbers, Avocados, Squash, Eggplant, Bel peppers, Chilies

● PODS AND SEEDS

- Legumes are a simple dried fruit contained in a long pod that opens along a
seam on two sides
- Most are reach in fiber, protein B vitamins, iron, and vitamin c

- Corn, green peas, spring beans