TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 14 - Wayne Gisslen

Chapter 14 - Understanding fish and shellfish. After reading this chapter, you should be able to: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish,. | Chapter 14 Understanding Fish and Shellfish Chapter Objectives 1. Explain how the cooking qualities of fish are affected by its lack of connective tissue. 2. Determine doneness in cooked fish. 3. Demonstrate the appropriate cooking methods for fat and lean fish. 4. List seven basic market forms of fish. 5. Dress and fillet round fish and flatfish. 6. List and describe common varieties of saltwater and freshwater fin fish used in North American food service. 7. Identify the characteristics of fresh fish, and contrast them with characteristics of not so fresh fish. 8. Store fish and fish products. 9. Understand the popular varieties of shellfish and discuss their characteristics. the special safe handling and cooking procedures for shellfish. oysters and clams, split lobster, and peel and devein shrimp. Composition and Structure The edible flesh of fish is like meat and poultry, consisting of water, protein, fats and a small amount of minerals, vitamins. .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Understanding fish
• Cooking fish
• Cooking fat
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen