| Introduction -- Chapter 18 -- Chapter 19 -- Chapter 27 -- Chapter 20 -- Lesson Assignments |
Chapter 20: Fish and Shellfish
Chapter 20 objectives
After studying this chapter, you will be able to:
- understand the structure and composition of fish and shellfish;
- identify a variety of fish and shellfish;
- purchase fish and shellfish appropriate for your needs;
- store fish and shellfish properly;
- prepare fish and shellfish for cooking;
- apply various cooking methods to fish and shellfish.
Chapter 20 topics
- Structure and muscle composition
- Identifying fish and shellfish
- fish
- round fish
- flatfish
- mollusks
- univalves
- bivalves
- cephalopods
- crustaceans
- Nutrition
- Inspection and grading of fish and shellfish
- Purchasing and storing fish and shellfish
- Fabricating procedures
- scaling fish
- pan-dressing flatfish
- filleting round fish
- filleting flatfish
- skinning Dover sole
- skinning fish fillets
- pulling pin bones
- cutting tranches
- cutting steaks from round fish
- peeling and deveining shrimp
- butterflying shrimp
- preparing live lobster for boiling
- preparing live lobster for sautéing
- removing cooked lobster meat from shell
- opening clams
- opening oysters
- cleaning and debearding mussels
- Applying various cooking methods
- determining doneness
- dry-heat cooking methods
- broiling and grilling
- baking
- sautéing
- pan-frying
- moist-heat cooking methods
- steaming
- poaching
- simmering
- combination cooking methods
Key terms from Chapter 20
| anadromous | dressed | mollusks | seviche | |||
| aquafarming | en papillote | pan-dressed | steak | |||
| crustaceans | fillet | paupiette | tranche | |||
| drawn | flatfish | round fish | wheel (center-cut) |
Related websites for Chapter 20
http://www.odysseyseafood.com/
Aquaculture:
http://www.aquaculture-online.org/
http://aquanic.org/
http://www.naqua.com/
