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Seafood Review. Answers to Pre-test . Protein Carbohydrates Fats. Vitamins Minerals Water. The 6 Nutrients. Protein is the main nutritive value in fish! Carbohydrates Fats. Vitamins Minerals Water. The 6 Nutrients. Iodine. Iodine is a mineral found in saltwater fish.

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Seafood review

Seafood Review

Answers to Pre-test 


The 6 nutrients

Protein

Carbohydrates

Fats

Vitamins

Minerals

Water

The 6 Nutrients


The 6 nutrients1

Protein

is the main nutritive value in fish!

Carbohydrates

Fats

Vitamins

Minerals

Water

The 6 Nutrients


Iodine
Iodine

  • Iodine is a mineral found in saltwater fish.

  • It helps prevent a thyroid gland disease called GOITER.


Red meats vs fish
Red Meats Vs. Fish

  • Most fish and shellfish have fewer calories and less saturated fat and cholesterol than moderately fat red meat.


Finfish

Red Snapper

Tuna

Orange Roughy

Salmon

Tuna

Salmon

Finfish


Halibut

Catfish

Mahi Mahi

Trout

Flounder


Shellfish mollusks

Mussels

Clams

Oysters

Shellfish- Mollusks


Shellfish crustaceans

Shrimp

Crab

Lobster

Shellfish- Crustaceans


Buying fresh fish
Buying Fresh Fish

  • Stiff body

  • tight scales

  • firm flesh

  • Bright red gills

  • Eyes bright & bulging

  • Odorless

  • Firmly attached shells

  • Mollusks are closed


Inspection grading
Inspection & Grading

  • The National Marine Fisheries Service provides a VOLUNTARY inspection program. Fish that passed carry a seal.

  • A grade shield appears on fish that have be VOLUNTARILY graded for appearance, odor, flavor, and lack of defects.


Storing fish shellfish
Storing Fish & Shellfish

  • Fish is very PERISHABLE, so you must store it with care. Wrap it tightly & place it in the coldest part of the refrigerator. Used stored fish within 1-2 days.


Cooking finfish
Cooking Finfish

  • Finfish that has been cooked properly should flake easily with a fork, and turn opaque.


Cooking shellfish
Cooking Shellfish

  • Shellfish should be cooked for a short amount of time over medium temperatures.

  • Overcooked shellfish will become tough and rubbery.


Fish forms
Fish Forms

  • Whole/ Round fish: as it comes from the water


  • Fish fillet: the sides of the fish are cut lengthwise away from the backbone. Few if any bones.





Kitchen math adjusting recipes

Kitchen Math- Adjusting Recipes breadcrumbs.

PINEAPPLE-GLAZED FISH

Serves 4

INGREDIENTS:

1 (8 ounce) can unsweetened sliced pineapple

1 1/2 teaspoons cornstarch

1/4 teaspoon ground ginger

2 tablespoons honey

2 tablespoons reduced-sodium soy sauce

1 tablespoon lemon juice

4 (6 ounce) fillets orange roughy or haddock

Since the recipe calls for 4 (6 oz.) fillets, you would need to purchase 24 total oz. of fish fillets (4 x 6)


Kitchen math adjusting recipes1

Kitchen Math- Adjusting Recipes breadcrumbs.

PINEAPPLE-GLAZED FISH

Serves 4

INGREDIENTS:

1 (8 ounce) can unsweetened sliced pineapple

1 1/2 teaspoons cornstarch

1/4 teaspoon ground ginger

2 tablespoons honey

2 tablespoons reduced-sodium soy sauce

1 tablespoon lemon juice

4 (6 ounce) fillets orange roughy or haddock

To serve 12 people you would need to TRIPLE the recipe (12÷4). You would need to purchase 72 oz. total (24 oz.x 3), or 4 ½ lbs.


Kitchen math adjusting recipes2

Kitchen Math- Adjusting Recipes breadcrumbs.

PINEAPPLE-GLAZED FISH

Serves 4

INGREDIENTS:

1 (8 ounce) can unsweetened sliced pineapple

1 1/2 teaspoons cornstarch

1/4 teaspoon ground ginger

2 tablespoons honey

2 tablespoons reduced-sodium soy sauce

1 tablespoon lemon juice

4 (6 ounce) fillets orange roughy or haddock

To serve only 2 people you would cut the recipe in half(4÷2). You would need to purchase 12 oz. of fish fillets (24 oz.x ½ ).


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