Lesson 2 Prepare
and Cook Seafood
Dishes
Prepare the Kitchen
Tools and Ingredients:
Perform Mise 'En
Place
Overview
Seafood is any form of sea life regarded as food by humans.
Seafood includes fish and shellfish.
She'll include various species of Analysis of teaching
mollusks, crustaceans, and
echinoderms Teaching strategy
Teaching reflection
Perform Mise'En Place
You are about to learn the following from this lesson:
Tools and equipment needed
Types of seafood:shellfish, fin fish, others
Variety of fish: structure, body shape , market forms,
fat contents, water source, processed fish others
Market forms of fish and fish products
Fish cuts
Composition and nutritive value of fish, (scaling,
cutting of tails and fins, eviscerating, cleaning,
canning).
Classification of Seafood
Fish products are divided into two categories
I. Fin fish - fish with fins and internal
skeletons
A. Saltwater fish The user can demonstrate on a projector or
computer, or print the presentation and make it
1. Flatfish film
a. Flounder
b. Sole
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2. Round fish
a. Black sea bars
b. Bluefish
c. Cod
d. Grouper
B. Freshwater fish
Cat fish Eel Tilapia
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II. Shellfish
Fish with external shells but no internal bone structure.
They have hard outer shells
Two
classification of
Shellfish
A. Mollusks- are soft sea animals
Bivalves - they Univalves- Cephalopod
have a pair of they have a s - ( octopus,
hinged shells( clams, single shells squid)
oyster) ( abalone)
B. Crustaceans - are animals with
segmented shells and jointed
legs( shrimp, crabs
Parts of fish
Composition and
structure
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.
Market
Forms
1. While or 2. Draw-
round - viscera
completely removed
intact as
caught
Market
Forms 4. Steaks- cross
3. Dressed - viscera,
scales,vhead, tail and section slices, each
fins removed containing a section
of backbone
Market
Forms 6. Butterflied
5. Fillets - boneless
side of fish, with or fillets - both sides
without skin of a fish still joined,
but with bones
removed
Market
Forms
7. Sticks or
tranches - cross
section slices of fillets
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 cailed steamers. The usual way to cock
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
Market Forms
A. Mollusks B.
1. live in the shell Crustaceans
2. shucked fresh or 1. Live
frozen 2. Cooked
3. canned meat, fresh
or frozen
