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Seafood Review

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

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  1. Seafood Review Answers to Pre-test 

  2. Protein Carbohydrates Fats Vitamins Minerals Water The 6 Nutrients

  3. Protein is the main nutritive value in fish! Carbohydrates Fats Vitamins Minerals Water The 6 Nutrients

  4. Iodine • Iodine is a mineral found in saltwater fish. • It helps prevent a thyroid gland disease called GOITER.

  5. Red Meats Vs. Fish • Most fish and shellfish have fewer calories and less saturated fat and cholesterol than moderately fat red meat.

  6. Red Snapper Tuna Orange Roughy Salmon Tuna Salmon Finfish

  7. Halibut Catfish Mahi Mahi Trout Flounder

  8. Mussels Clams Oysters Shellfish- Mollusks

  9. Shrimp Crab Lobster Shellfish- Crustaceans

  10. Buying Fresh Fish • Stiff body • tight scales • firm flesh • Bright red gills • Eyes bright & bulging • Odorless • Firmly attached shells • Mollusks are closed

  11. 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.

  12. 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.

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

  14. Cooking Shellfish • Shellfish should be cooked for a short amount of time over medium temperatures. • Overcooked shellfish will become tough and rubbery.

  15. Fish Forms • Whole/ Round fish: as it comes from the water

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

  17. Fish Steak: a cross-sectional slice taken from a dressed fish.

  18. Dressed fish: A fish with entrails, head, fins, and scales removed.

  19. Fish sticks: Uniform portions coated with seasoned breadcrumbs.

  20. Kitchen Math- Adjusting Recipes 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)

  21. Kitchen Math- Adjusting Recipes 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.

  22. Kitchen Math- Adjusting Recipes 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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