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Food Production With Ans
Food Production With Ans
Ans= To check the freshness of a fish, one must take into account certain
characteristics the fish must have.
Some of the criteria which can help up select fresh fish are:
The eyes: must be full, moist, bright and rounded. Avoid fish with opaque, dry,
wrinkled or concave eyes.
The gills: must be clean, red and shiny, without grey traces or mud residues.
The body: must be tight, smooth and almost hard, not loose, soft or deformed.
The skin: must be shiny and moist to the touch. It mustn�t be dry or dull.
Any other natural marking or coloring must also not be dull.
For example, fish such as red mullet must have a bright ros�-red color,
trout must have rainbow colorings and salmon must be bright silver.
The smell: fresh fish smell of freshness and the sea, not fishy.
Finfish
Finfish are divided into white fish and oil-rich fish.
White Fish
White fish are sometimes referred to as "lean fish" because all the oils are
contained in the liver,
which is removed during gutting. White fish are further sub-divided into:
Cartilaginous Fish
Ray, rock salmon and shark are examples
Oil-Rich Fish
Oil-rich fish are so called because the oils are distributed throughout the flesh
of the fish.
Mackerel, herring, salmon and trout are common examples.
Occasionally you will find fish classified in a different way: Demersal and Pelagic
Fish.
Demersal fish are those which live on or near the sea bed.
Round and flat white fish fall into this category.
Pelagic fish swim in mid-waters or near the surface.
Oil-rich fish such as mackerel, herring and tuna are common examples.
Shellfish
Shellfish are broadly divided into two main categories: Molluscs and Crustaceans.
Molluscs
Molluscs can be divided into three categories:
Uni-valve Molluscs
Uni-valve molluscs are those with one shell � periwinkle and whelks.
Bi-valve Molluscs
Bi-valve molluscs are those with two shells hinged at one end � mussels, oysters
and scallops are good examples.
Cephalopods
This type of shellfish has no outer shell, but just a single internal one called a
pen. Examples include squid and cuttlefish.
Crustaceans
Crustaceans are more mobile creatures with hard segmented shells and flexible
joints. Examples include prawns, shrimp, crab and lobster.
Sauce: The word �sauce� is a French word that means a relish to make our food more
appetizing.
Sauces are liquid or semi-liquid foods devised to make other foods look,
smell, and taste better,
and hence be more easily digested and more beneficial.
Because of the lack of refrigeration in the early days of cooking, meat,
poultry, fish, and seafood didn�t last long.
Sauces and gravies were used to mask the flavor of tainted foods.
2. Velout�
A velout� is a light roux whisked with chicken, turkey, fish or any other clear
stock.
The resulting sauce takes on the flavor of the stock, and the name is derived from
the French word for velvet,
which aptly describes this smooth but light and delicate sauce.
It is usually served over fish or poultry that has been delicately cooked, like by
poaching or steaming.
3. Espagnole
Sauce espagnole is a basic brown sauce. It�s made of brown beef or veal stock,
tomato puree, and browned mirepoix,
all thickened with a very dark brown roux. This sauce is sometimes used at the
foundation for boeuf bourguinon and demi-glace.
4. Sauce Tomat
This is made by cooking tomatoes down into a thick sauce but used to also be
thickened with roux.
Unlike more modern-day tomato sauces, the classic French tomato sauce is flavored
with pork and aromatic vegetables.
5. Hollandaise
This is the one mother sauce not thickened by a roux. Instead, it�s thickened by an
emulsion of egg yolk and melted butter,
which means it�s a stable mixture of two things that usually normally can�t blend
together.
This is a very delicate sauce because the emulsion can easily break, and rich
hollandaise is usually used as a dipping sauce for asparagus
or a finishing sauce for dishes like eggs Benedict.
1.Clear Soups
Broth soup
Consommes
2.Thick Soups
Cream Soups
Veloute-based soups
3.Puree Soups
Bisques
Chowders
Cold Soups
1.Clear Soups
When you think of clear soups you think of light soups or mild-flavored soups.
Most clear soups include broths and bouillons made from meats, poultry, game, fish
or vegetables.
There are also consommes, which are stock or broths that are clarified to remove
impurities.
We are going to explore a bit more about the different types of soups that everyone
needs to know if they are serious about cooking.
2.Thick Soups
There are generally two different types of thick soups: Cream veloute-based soups
and puree soups.
Cream veloute-based soups are thickened with a roux, while puree soups rely on a
puree of the main ingredient for thickening.
But in certain ways, the two soups are very similar. Some puree soups are finished
with cream,
and rice or potatoes may be used to help thicken the soup.
3.Pureed Soups
Pureed types of soup are often very hearty and full of flavor.
They are healthy and include an impressive amount of vitamins and nutrition.
The best explanation of puree types of soup is to cook starchy vegetables or
legumes (Or both!) in a stock or broth, and then pureeing the ingredients.
It is always recommended when pureeing the ingredients to use a portion of the
liquid and add it slowly to get the desired thickness.