PRAYER How are you feeling today? L KING BACK… Directions: Read and analyze the questions/statement carefully. Choose the best answer and write in your notebook. 1. To test the doneness of the fish, you must check the following indications, except: 2. The process of removing the outer slime coat or the scales from the tail towards the head 3. In deboning fish, gentle strokes of a knife angled towards the gut cavity is important to: 4. A kind of seafood that is suited to broiling and baking. 5. When scaling whole fish, begin to rake the scales: Direction: Arrange the jumbled letters to form a new word. name variety of fish and shellfish dishes; demonstrate different ways of preparing fish such as scaling, filleting, skinning and deboning; apply principles of cooking fish and seafood dishes - Fish is very delicate and easily overcooked. During cooking, test for doneness must be observed. 1. The fish just separates into flakes 2. The flesh separates from the bone, and the bone is no longer pink 3. The flesh becomes opaque (usually white) 1. 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. 2. Fat fish • The fat in fish, enables them to tolerate more heat without becoming dry. • Fat fish can be cooked by poaching. It is also well suited to broiling and baking. • Large fat fish like salmon, and mackerel may be cooked in fat, but care should be taken to avoid excessive greasiness. 3. Shellfish • Cook oyster just enough to heat thoroughly to keep it juicy and plump. • Like other shellfish, clams and shrimps become tough and rubbery if overcooked and cooked at high temperature. Scaling Whole Fish- removing the outer slime coat or the scales from the tail towards the head. Filleting Fish – cutting or slicing the flesh of a fish from the bone by cutting lengthwise along one side of the fish parallel to the backbone. Skinning Fish – The skin may shrink badly and curl fillets when cooked, or it may have a strong or "off“ taste when the skin is not removed. Wriggle the skin from side to side using a fillet knife while pulling backwards on the tab of fish skin. Deboning Fish – is the process of removing the intermuscular and nuisance bones of a fish by manual method through the use of a forceps and boning knife. Opening an oyster should ideally be done just before consuming to preserve the freshness of the oyster. To open oysters, protect your hand with a thick cloth, insert the knife into the 'hinge' of the shell and twist knife handle to pop oyster open. Opening a clams. Over a bowl, hold the clam firmly in your hand and insert the clam knife between the top shell and bottom shell. Work the knife around to cut through the hinge muscle. The bowl will catch the liquor from the clam. Open the shell. Slide the knife between the clam and the shell. Detach the clam. Guidelines for Baking Fish 1. Fat fish are best for baking because they are less likely to dry out. 2. Lean fish may be baked but care should be taken not to overcook it. Basting with butter or oil helps prevent drying. 3. Baking temperature is 350°F to 400°F. 4. Served baked fish with a sauce or seasoned butter to enhance moistness and improve palatability. Guidelines in Deep-Frying 1. Lean fish, both whole or small portions, and shellfish like shrimps, clams and oysters are best for deep-frying. 2. Fish to be fried is breaded or buttered to prevent sticking from frying pan. The batter also provides a crisp, flavorful, and attractive coating. 3. Frozen breaded fish can be fried without thawing. 4. Fried fish is usually served with lemon or cold sauce such as tartar, remoulade or cocktail sauce on the side. 5. The oil used should be enough to submerge the food item during frying. Guidelines for Broiling or Grilling Fish 1. Select appropriate fish for broiling or grilling. 2. Fat fish and lean fish should be coated with fat before broiling to reduce drying. 3. Lean fish may be dredged in flour before dipping in oil or melted butter to form a flavorful browned crust. 4. To prevent splitting during cooking, score the skin with a sharp knife. For small fillets, scoring may not be necessary. Guidelines for Broiling or Grilling Fish 5. Broil fish to order and serve immediately and garnished lightly with paprika if more color is desired. 6. Thick cuts should be turned once during broiling in order to cook evenly. Thin pieces may be arranged on an oiled pan and broiled on one side only. Lobster is also broiled without turning. Guidelines for Sautéing and Pan-Frying Fish and Shellfish 1. Lean fish are suited to sautéing because of the added fat. 2. Fat fish can be sautéed with care so as not to become greasy. 3. Breading the fish with flour or starchy products forms a crust that browns attractively, enhances flavor, helps hold the fish and prevent sticking. Guidelines for Sautéing and PanFrying Fish and Shellfish 4. Use fat, enough to cover the bottom of the pan. 5. Be sure the pan is hot before adding fish. Small items are sautéed over high heat, larger items require lower heat to cook evenly. 6. Very large fish may be browned in fat, and finished in an oven, uncovered. 7. Brown the most attractive side – the presentation side. 8. Handle fish carefully during and after cooking to avoid breaking the fish. A. Identify the following Steps in Fabricating fish. Choose your answer from the box below. Opening an oyster Skinning Deboning Filleting Scaling 1. Why is it important to know how to fabricate fish? 2. Why is it important to know the methods of cooking fish? a. Watch video about preparation of fish (YouTube) b. Create your own video in Preparing/Fabricating Fish by checking the rubrics 1. Balance – select foods and garnishes that offer variety and contrast color – two or three colors on a plate shapes – variety of shapes textures – variety of textures flavors – 2. Portion size • match portion sizes and plates – select plates large enough to hold all the items without crowding • balance the portion sizes of the items on the plate – don‘t let the main item get lost with excessive garnish • arrangement on the plate Guidelines to help plating attractive • Keep food off the rim of the plate. • Arrange the items for the convenience of the customer. • Keep space between items. • Each item should have its own identity. • Maintain unity. Create a center of attention and relate everything to it • Make every component count. • Add gravy or sauce attractively. • Keep it simple. 3. Serve hot foods hot, on hot plates Serve cold foods cold, on cold plates Examples of Garnishes or Accompaniment for Plating Bouqetiere bouquet of vegetables Jardinière garden vegetables Clamart peas Crecy carrots Doria Dubarry Fermiere uniformslices Forestiere Lyonnaise - cucumbers (cooked in butter) cauliflower carrots, turnips, onions and celery cut into - Nicoise - mushrooms onions tomatoes concasse cooked with garlic Serving Baked Fish • Serve baked fish with a sauce or seasoned butter to enhance moistness and improves palatability. Serving with lemon also enhances the fish. • For service, the fish is removed from the dish, the liquid is strained, degreased, reduced and finished by adding butter, cream or veloute sauce. Serving Broiled Lobster Serve immediately with melted butter or appropriate sauce and garnish. Serving Sautéed and Pan Fried • Remove the fish with spatula and place on serving plate with presentation side up. • Sprinkle fish with lemon juice and chopped parsley. • Heat raw butter in the sauté pan until it turns light brown. Pour over fish immediately and serve at once. Serving Poached or Simmered Fish in Court bouillon Served poached fish with appropriate sauce, such as hollandaise for hot fish and a mayonnaise – based sauce for cold fish. Mild vinaigrette go well with both hot and cold poached fish. Serving Poached Fish in Fumet and Wine • Reduce the cuision over high heat to about ¼ of its volume. • Add fish veloute and heavy cream and bring to boil. • Adjust seasoning with salt, white pepper and lemon juice. • Strain the sauce. • Arrange the fish on plates for service, coat with sauce and serve immediately. Glazing • Poached fish is sometimes glazed before serving • Combine the finished sauce with eggyolk, hollandaise sauce or lightly whipped cream. • Coat the fish with the sauce and run the plate under a broiler until the sauce is golden brown.
