This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Slide 1
Slide 2
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. C
HAPTER 20 COOKING FISH AND SHELLFISH
Slide 3
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. B
AKING Whole fish and fish portions may be cooked by baking in an
oven, though steaks, fillets, and smaller whole fish are more often
used for this method. Shellfish and stuffed clams or oysters are
also popularly prepared by baking. Baking is often combined with
other cooking methods to either start or finish cooking. K EY P
OINTS
Slide 4
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. B
AKING The baking pan should be just large enough to hold the fish.
The bottom of the pan should be buttered or oiled. The fish may be
baked uncovered or covered only lightly. The liquid should be
strained, degreased, reduced, and finished. M OIST B AKING OR B
RAISING
Slide 5
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. B
ROILING AND G RILLING Broiled and grilled seafood items are
increasingly popular. Customers perceive them as simpler and more
healthful. By varying sauces, vegetable accompaniments, and
garnishes, you can offer a great assortment of grilled fish on the
menu. A slightly crisped, browned, or grill-marked surface is
important to the appeal of grilled or broiled fish. Do not cover
the item with sauce. Do not serve too much sauce. K EY P OINTS
Slide 6
Copyright 2014 John Wiley and Sons, Inc. All rights reserved.
Sauting and Pan-Frying A classic method for sauting fish is called
la Meunire. Other sauted fish preparations may call for Standard
Breading Procedure. Because most types of fin fish are so delicate,
especially if filleted, they do not lend themselves to a great many
sauting variations. Firm shellfish, like shrimp and scallops, are
easy to saut, and there is a greater variety of recipes for them.
Sauting
Slide 7
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. D
EEP -F RYING Deep-frying is perhaps the most popular method of
preparing fish in North America. Lean fish and shellfish such as
shrimp, clams, oysters, and scallops are best for deep-frying. Fish
to be fried is breaded or battered to protect it from the frying
fat and to protect the frying fat from it. Breading or batter
provides a crisp, flavorful, and attractive coating K EY P
OINTS
Slide 8
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. P
OACHING AND S IMMERING Poaching is cooking in a liquid at very low
heat. Fillets and other small portions are sometimes cooked in a
small amount of liquid. This procedure is called shallow poaching,
because the item is only partially submerged in the liquid. Whole
fish and thick steaks may be cooked completely submerged in a
seasoned liquid called court bouillon. This procedure is called the
submersion method. K EY P OINTS
Slide 9
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. P
OACHING AND S IMMERING Court bouillon means short broth in French.
Ingredients Water containing seasonings Herbs Usually an acid Court
bouillon is used for cooking fish S UBMERSION P OACHING AND S
IMMERING IN C OURT B OUILLON
Slide 10
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
TEAMING AND M IXED C OOKING T ECHNIQUES tuver : Technique of
simmering an item in enough liquid to barely cover the item. In
other cases, little liquid is added and the item cooks in the steam
trapped by the pot lid. K EY P OINTS
Slide 11
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
TEAMING AND M IXED C OOKING T ECHNIQUES En papillote : French term
meaning in paper. The fish item, plus flavoring ingredients and
sauce, is tightly enclosed in a piece of parchment so steam cannot
escape. When the paper package is heated, the item steams in its
own moisture. All the juices, flavors, and aromas are held inside
the paper, which is not opened until it is placed before the
customer. KEY POINTS (CONTD)
Slide 12
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
TEAMING AND M IXED C OOKING T ECHNIQUES PREPARING FOODS EN
PAPILLOTE Cut out a heart-shaped piece of parchment by folding a
parchment sheet in half and cutting half a heart from the folded
side. Oil or butter the parchment and place on the work surface,
oiled side down. Place the fish fillet or other item plus any
sauce, topping, or seasoning on one side of the heart.
Slide 13
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
TEAMING AND M IXED C OOKING T ECHNIQUES PREPARING FOODS EN
PAPILLOTE (CONTD) Fold over the other half of the heart. Starting
at the top of the fold, make a small crimp in the edges as shown.
Continue crimping around the edge. Each crimp holds the previous
one in place.
Slide 14
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
TEAMING AND M IXED C OOKING T ECHNIQUES PREPARING FOODS EN
PAPILLOTE (CONTD) When you reach the bottom of the heart, fold the
point under to hold it in place. The papillote is now ready for
cooking.
Slide 15
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
EAFOOD S ERVED R AW With the popularity of Japanese sushi and
sashimi, many more people enjoy eating items made with raw fish.
Many health officials advise against serving raw seafood, however,
due to the danger of contamination from polluted fishing waters. K
EY P OINTS
Slide 16
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
EAFOOD S ERVED R AW If you choose to serve raw seafood, observe the
following guidelines: Use only the freshest fish. Buy the fish from
a reliable purveyor. Use only saltwater seafood from clean waters.
Do not use freshwater fish. To destroy possible parasites in
saltwater fish, freeze it, and then thaw it before use. Observe the
strictest sanitation procedures. Keep the fish cold. Handle it as
little as possible. KEY POINTS (CONTD)
Slide 17
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
EAFOOD S ERVED R AW Fish Tartare is a mixture of chopped raw fish
mixed with various condiments and seasonings. Fish Carpaccio is a
dish consisting of very thin slices of firm, meaty fish such as
tuna. Served with various garnishes and usually with a piquant
sauce such as a vinaigrette. Seviche or Ceviche is a preparation of
raw seafood marinated in an acid mixture. The acid coagulates the
protein so the texture of the raw fish resembles that of cooked
fish. KEY POINTS (CONTD)
Slide 18
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
EAFOOD S ERVED R AW Sushi is seasoned Japanese short-grain rice
garnished with one or more foods, usually, but not always, raw
fish. SUSHI