2020

PREPARE SHELLFISH DISHES

IRAGUHA HITIMANA Jean Parfait

ETSKM
4/10/2020
 I. CONTENTS
II. ELEMENTS OF COMPETENCE AND PERFORMANCE CRITERIA...........................3
LU.1: SELECT INGREDIENTS..................................................................................................4
LO.1.1: IDENTIFY SHELLFISH............................................................................................4
1.1.1. Definition of shellfish...............................................................................................4
1.1.2. Classifications of shellfish.......................................................................................5
1.1.3. Shellfish characteristics...........................................................................................7
1.1.4. Quality points of shellfish........................................................................................8
1.1.5. Purchasing points for shellfish...............................................................................8
L.O.1.2. PORTION INGREDIENTS.......................................................................................9
1.2.1. Types of ingredients according to the recipe.............................................................9
1.2.2. Portioning techniques for ingredients........................................................................9
LO.1.3. SELECT SHELLFISH INGREDIENTS.................................................................10
1.3.1. Selection of ingredients from stores..........................................................................10
LU.2. COOK FISH AND SHELLFISH.....................................................................................11
LO.2.1. PERFORM MISE EN PLACE.................................................................................11
2.1.1. Preparation tools for shellfishes................................................................................11
2.1.2. Pre-preparation techniques of shellfish ingredient:................................................11
LO.2.2. PREPARE ACCOMPANIMENTS SAUCES FOR SHELLFISH DISHES.........12
2.2.1. Shellfish accompaniment sauces...............................................................................12
LO.2.3. PREPARE SHELLFISH ACCOMPANIMENTS...................................................13
2.3.1. Cooking methods........................................................................................................13
LU.3. PRESENT FISH AND SHELLFISH...............................................................................15
LO.3.1. GARNISH SHELLFISH DISHES............................................................................15
3.1.1. Types of garnishing agents (depending on the recipes)..........................................15
3.1.2. Garnishing techniques...............................................................................................15
LO.3.2. PRESENT ACCOMPANIMENT SAUCES FOR SHELLFISH DISHES............16
3.2.1. Types of garnishing sauces........................................................................................16
3.2.2. Presenting techniques.................................................................................................16
LO.3.3. STORE SHELLFISH DISHES.................................................................................17
3.3.1. Holding and storage equipment................................................................................17
II. ELEMENTS OF COMPETENCE AND PERFORMANCE CRITERIA

LU.1: SELECT INGREDIENTS

LO.1.1: IDENTIFY SHELLFISH
1.1.1. Definition of shellfish
Shellfish
Shellfish are often

considered a luxury, or expensive and extravagant, food. Shellfish meat is expensive because
much of the body of the animal is not used for special dishes. However, shellfish appear in many
places on the menu. They can be found as appetizers, in soups, and as entrees. Every foodservice
professional should know how to select and prepare shellfish.
Structure of Shellfish
Unlike fish, shellfish have no bones. They have hard shells that cover their bodies. Shellfish are
found in both fresh water and salt water. Two types of shellfish are mollusks and crustaceans.
People eat many different parts of shellfish. Muscles, legs, tails, claws, and tentacles are all used
in various dishes. Sometimes shellfish are eaten whole, with or without the shell. Most shellfish
are lean and composed
primarily of water, vitamins, minerals, protein, and fats. Learning to prepare shellfish takes time
and practice. Each type has special physical
characteristics that must be taken into account. For example, some need to be removed from the
shell before cooking, while others are cooked in the shell.

1.1.2. Classifications of shellfish

A. Mollusks
A mollusk is a shellfish that has no internal skeletal structure. Instead, it has a shell that covers
its soft body. Mollusks are classified in three major groups. The groups are divided according to
the kind of shell the mollusk has.
a. A univalve (gastropod), such as conch, abalone has a single shell.
b. A bivalve has two shells that are hinged together. Common examples of bivalves include
mussels, oysters, and clams, scallops, pipis. Instead of an outer shell,
Mussels: Mussels come from around the world. Mussels look like small, dark blue or
black clams. Their meat generally ranges from yellow to orange in color and is tender but
firm when cooked. Mussels from Southeast Asia and New Zealand have a green edge to
their tan or light gray shells, and white or orange meat. Flavor is not affected by the color.
These mussels are generally more expensive.
c. A cephalopod, such as squid or octopus, cuttlefish and calamari has a thin internal shell.
Cephalopods have tentacles, or false legs, attached to the head near the mouth.
Mollusks can be:
• Hard shell exterior
• Exoskeletons; no internal skeleton
• Jointed limbs

B. Crustaceans
Are animals with segmented shells and jointed legs like lobster.
Example of crustacean:
• Crabs; blue swimmer; mud
 • Crayfish
• Lobster, shrimp
• Yabby
• Bugs; Moreton Bay, Balmain
• Prawns: Banana, King, Tiger.

C. Miscellaneous Seafood’s:
• Frog
• Snail (escargot)
• Surimi
1.1.3. Shellfish characteristics
1. Shellfish can be
lakes, ponds, rivers
– Salt water – seas, oceans
– Raised on shellfish farms
 2. Nutrition value of shellfishes:
Shellfishes are low in calories, fat, and sodium and high in vitamins A, B, and D and protein.
1.1.4. Quality points of shellfish

 Colour
 All body parts attached
 Shell is not cracked
 Smells fresh.

1.1.5. Purchasing points for shellfish

Purchase raw shellfish carefully. Buy raw oysters, clams and mussels only from approved,
reputable sources. All “shell on” seafood should be shipped with a certified shipper’s tag, and all
containers of shucked oysters should have a shipper number. If you question whether the
shellfish offered is from reputable source, you can ask to see this tag
Shell fish; crustacean and mollusks can be purchased:
• Fresh
• Frozen
• Cooked
• In shell
• Meat only.
Decision needs to be made of what is going to be presented on the menu. This will
determine how product will be purchased.
When decision is made on what is required then enterprise is able to approach the
marketplace and purchase the commodity required.
Most crustaceans will be purchased whole in the shell.
• Live
• Not live
L.O.1.2. PORTION INGREDIENTS
1.2.1. Types of ingredients according to the recipe
1) Shellfish

Clams, crabs, crawfish, lobsters, mussels, octopus, oysters, scallops, shrimp, squid

A. Crustaceans

Though there are fewer sub-species of crustaceans than mollusks, they have an incredible
commercial demand and are a favorite of seafood enthusiasts, though they are often high in
price. In terms of gobbling up these delicious creatures, the three most popular crustaceans in the
world of cuisine are lobsters, crabs and shrimp.

 Lobster
 Lobsters are considered a luxury food and generally top the menu in pricing, and for good
reason This delectable sea-dweller is the tastiest item on any seafood platter. While
lobsters can be cooked and served whole, the tails, legs and claws are preferred because
they are the areas with the most meat. Lobster can be served warm or chilled, and the
tender meat has a delicious, fresh flavor. When served with butter, lobster has a
succulent, melt-in-your-mouth quality that many can't resist.

 Crab

Crab is a versatile ingredient found in sushi, crab

cakes and various other seafood dishes. But when it's served on its own, the ocean-dweller is
just as delicious. King crabs are a commonly consumed type of crab, and the meatiest parts are
often found in their legs and claws. Crabs can be prepared by boiling, roasting, steaming or
grilling. Just like lobster, the flavor of crab can also benefit from creamy sauces and butter,
which makes the tender meat even more juicy and delicious.

 Shrimp

Shrimp is perhaps the most versatile of

crustaceans because there are numerous ways to season and cook it. While shrimp is delicious
on its own, it is a popular add-in to hundreds of recipes. From pasta dishes such as shrimp
scampi to seafood jambalaya to cold melon shrimp soup, this tiny creature packs a punch of rich
flavor and texture and can add a fresh, fishy taste to any recipe. When consuming it as a stand-
alone dish, shrimp is great with garlic sauce, cocktail sauce, and other boldly flavored dressings.
B. Mollusks

This group of shellfish covers a broader range of edible undersea creatures, falling into
three main categories: gastropods, cephalopods and bivalves.

 Gastropods: Snails And Slugs

Gastropods are a group of snails and slugs of which

there are over 60,000 species of -- and this incredibly diverse group is more popular than one
might believe. While land snails are usually found more in recipes than sea snails are, utilizing
these underwater creatures for dishes such as escargot (cooked and flavored snails) is not
impossible, and sautéeing these shelled animals by themselves in flavorful sauces can make for
a yummy dish.

 Cephalopods: Squid And Octopus

Cephalopods are the largest type of mollusks, including two creatures with subtle yet rich
flavor and bold textures: squid and octopus. If you've never laid your tongue on either of
these delicious dishes, you're missing out.

 Squid

Squid is a popular add-in to dishes that benefit

from a bit of subtle seafood in the mix. The flavor of squid is relatively mild, and its soft, squishy
texture makes it a highly enjoyable addition to a variety of meals. Squid can be cooked in a
number of ways, such as frying, stewing, or even sticking it straight into the oven. The most
popular dish that is associated with squid is calamari -- squid that is fried and often served as an
 appetizer or starter at the beginning of a seafood feast. It has a sweeter taste and is served with
lemon and cocktail sauce for extra zest. Squid also shows up in pasta and salad dishes, and when
served alone it is often stuffed with vegetables, cheese and herbs.

 Octopus

Octopi are served in a variety of unique ways.

When it's presented as a stand-alone dish, the parts of the octopus that are generally consumed
are its long, squishy arms. They retain a juicy, slightly tender texture without overwhelming you
with flavor. One of the special qualities of an octopus is that the creature can be served cooked
by means such as frying, boiling or grilling, or raw. Much like squid, octopi can be added to a
variety of dishes, such as salads, linguine, soup, sandwiches and more.

 Bivalves: Oysters and Clams

Bivalves include a number of creatures that protect themselves inside of hinged shells,
yet the two which are most widely consumed in the culinary world are oysters and clams.

 Oysters

Oysters have a gooey texture that is nearly mushy.

The taste varies by location, as ocean oysters will taste more salty and sea-like than those
gathered from other bodies of water. Oysters are generally served cold, sitting in half of their
original shell for slurping and are flavored with lemon, butter and salt. They are generally a meal
in themselves, and ingredients such as fresh fruit, vegetables, herbs, pesto and more are often
added on top of them to boost their flavor.
 Clams

Clams have a texture similar to oysters, but , have an extremely strong, semi-sweet and
rich flavor. Clams are often steamed and served in half of their shell, also similarly to
oysters. They show up in a variety of yummy, strongly-flavored recipes centered around
them, such as clam chowder, clam fritters and clam dip.

2) Vegetables
 3) Herbs
4) Spices
1.2.2. Portioning techniques for ingredients
1) Measuring volume of items
2) Measuring capacity of items
3) Weighing mass of items
4) Measuring length of items
5) Counting numbers of items

LO.1.3. SELECT SHELLFISH INGREDIENTS

1.3.1. Selection of ingredients from stores
1) Recipe:
The characteristics and needs of customers, including but not
limited to:
a) Cultural
b) Health, dietary
c) Religious
d) Festivals.
e) Meals
•Ingredients within these meals
•Combination of ingredients
•Preparation methods
•Cookery methods
•Presentation methods.
2) Freshness
3) Quality
4) Quantity
LU.2. COOK FISH AND SHELLFISH
LO.2.1. PERFORM MISE EN PLACE
2.1.1. Preparation tools for shellfishes
1) small scale cooking tools (wok, skilets, etc)
2) scissors
3) knives
4) chopping boards
2.1.2. Pre-preparation techniques of shellfish ingredient:
1) Thawing
 Do not thaw frozen seafood at room temperature. Thaw in the refrigerator or defrost in
the microwave oven. If thawing in the refrigerator, allow one to two hours per pound of
seafood.
 If using a microwave to thaw seafood, follow the directions for your microwave. The size
and shape of the product affect thawing time. Whole fish, packaged seafood and larger
cuts should be turned midway through the thawing cycle.
 If pressed for time, defrost fish in its original package under cold, running water.

2) Washing:
 Cleaning of shellfish before service is important to rid the surface of the shell of any
marine growth that has attached during the growing period.
 Other marine life such as barnacles and seaweed may have attached themselves and must
now be removed.
 Use disposable paper towels to clean up drips from raw product. If you use a dishcloth or
sponge, do not reuse it without washing it first.
 Replace sponges frequently.
 Don’t cross-contaminate. Wash and rinse counters, knives, cutting boards and hands with
hot, soapy water after handling raw seafood and before working with foods like salad
ingredients that will be eaten without cooking.
 Keep raw and cooked seafood from coming in contact with each other.
3) Shelling:
 Mussels will have a beard that has to be removed.
 Oysters will have to be shucked, remove cap half of shell, release from
base shell, turnover then place back into base shell.

4) Cutting
5) Marinating:
 Marinate seafood in the refrigerator. Never marinate at room temperature.
 Do not marinate seafood in a citrus-based marinade for more than 30 minutes, or it will
“cook.” Citrus-based marinades include those with lemon or orange juice.
 Marinades used for raw products must be boiled for 10 minutes before being used as a
sauce.
LO.2.2. PREPARE ACCOMPANIMENTS SAUCES FOR SHELLFISH DISHES
2.2.1. Shellfish accompaniment sauces
1) Mushroom sauce
2) Carbonara sauce
3) Caramel sauce
4) Alfredo sauce
5) Robert sauce
6) Piquant sauce
7) Sauce royal

LO.2.3. PREPARE SHELLFISH ACCOMPANIMENTS

2.3.1. Cooking methods

 Cook shellfish thoroughly. Shellfish such as shrimp and scallops turn from fairly clear to
cloudy when done.
 Oysters, clams and mussels open their shells when cooked.
 Lobster turns red and the flesh becomes pearly.
 Use small pots to boil or steam shellfish.
 If too many shells are cooking in the same pot, it’s possible that the ones in the middle will
not cook thoroughly.
 Discard any clams, mussels or oysters that do not open during cooking, since this could be a
sign they were not heated thoroughly
 Seafood can be called a “fast food” when it comes to preparation. Unlike meat, seafood
doesn’t need to be tenderized by cooking. Most products can be cooked in 10 to 20 minutes.
 1) Grilling
2) Poaching
3) Deep-frying
4) Steaming
5) Stir frying
6) Pan frying
7) Baking
8) Broiling
9) Braising
10) Roasting
11) Boiling

Prawns with Zucchini, Chilli, Ginger and Coriander

Ingredients:
6 Prawns
5 ml Oil
3g Chilli Paste
6g Fresh Ginger (chopped)
2 White of Spring Onion (sliced)
80 g Zucchini (thinly sliced)
50 g Red Capsicum (thinly sliced)
100 ml Prawn Stock
Squeeze Lemon Juice
3g Parsley (chopped)
3g Coriander leaves and Roots (chopped)

Method:
 Shell and de-vein the prawns, place in a bowl season, add a squeeze of lemon and spread
with chilli paste
 Keep the shells and make a prawn stock (slightly thicken the stock with cornflour)
 Heat the oil in a frying pan and sauté the ginger, coriander roots and spring onion without
colouring
 Add prawns and ¾ cook them
 Next add the zucchini, and then sliced capsicum and sauté for approximately 1 minute then
add prawn stock
 Simmer for a short time until the stock is slightly reduced (not too thick)
 Add the lemon juice, parsley and coriander leaves and correct seasoning
 Arrange the vegetables on a plate place the prawns on top, sauce and garnish.

Salt Pepper and Chilli Calamari with Capsicum Salad

Ingredients:
Dressing
½ Chilli, cut in half lengthwise
100 ml Rice wine vinegar
30 g Castor sugar
⅛ Lime juice
Seasoned Flour
40 g Plain flour
40 g Corn flour
1/2 tsp Sea salt
1/4 tsp Ground chilli
1/4 tsp Ground Szechuan pepper
1 Egg White
Salad
150 g Calamari
1/2 Chilli
10 g Red Capsicum
10 g Yellow Capsicum
10 g Green Capsicum
1 Piece Cucumber
1/4 Red Onion
1 Piece Carrot
Garnish
Coriander, fresh leaves
Method:
 Prepare the dressing by placing in a saucepan the chilli, vinegar and sugar. Heat until the
sugar dissolves and simmers until the mixture has reduced to a thin syrup consistency. Add
the lime juice. Strain and cool
 Mix together all the ingredients for the seasoned flour except egg white and set aside
 Score the calamari and set aside
 Prepare a fine julienne of the capsicum, chilli, red onion, cucumber and carrot
 Flour Calamari then dip in egg white then re-dip in flour
 Deep fry the squid until light golden brown and crisp. Drain well
 Dress salad, place on plate
 Place squid on salad while is still hot and crisp. Garnish with the coriander.

Mussels with Leek Thyme Tomato and Garlic Sauce

Ingredients:
15 g Butter
20 g Onion, finely diced
2 clove Garlic, crushed
1/4 Leek
1 Tomato
50 ml White wine
6 Mussels
3 Sprigs of Thyme
Seasoning

Method:
 Prepare a tomato concassé from the tomato
 Melt the butter in a pan, add the finely diced onion and crushed garlic cook over a low heat
until soft
 Add the tomato with salt and pepper. Simmer for about 1 minute
 Next place a heavy bottom pot on stove to get hot
 Add the washed and prepared mussels with white wine 2 sprigs of thyme and julienne of
Leek cook for approximately 3-4 minutes with a lid on
 Add concassé and heat through
 Arrange in a bowl with the sauce napped over the top and garnished with the remaining
thyme.
Crab, Mussel and Calamari a La Grecque
Ingredients
1 Blue Swimmer Crab
50 g Calamari
3 Green Lip Mussels
75 ml Olive Oil
30 ml White Wine
Squeeze Lemon Juice
25 g Shallots (finely diced)
40 g Tomato Concassé
1 tsp Coriander Seeds
1 tsp Parsley (chopped)
Trace Salt
Trace Pepper
2 Chives
1 Lemon Wedge
Method
• Cook the crab in boiling, salted water for about 5 mins (this will cook the legs and claws,
but the inside will not be cooked through). Refresh the crab in cold water, then pull off the claws
and legs, crack open and remove the flesh. Carefully remove the upper shell and clean
thoroughly, set aside. Remove the half cooked flesh from the body, set aside
• Remove the head from the body of the calamari. Thoroughly clean the body inside and
out under running cold water. Cut the tentacles from the head and discard the head. Wash the
tentacles, cut body and tentacles into strips, and set aside
• Remove the mussels from their shell, wash and cut in half
• Heat oil in a fry pan, add shallots and sweat
• Add mussel and stir, then add calamari and tomato and toss
• Add wine, lemon juice and coriander seeds
• Add crabmeat, stir then remove from heat
• Stir in chopped parsley and season to taste, and leave to marinate
• The 'a la grecque' should be served at room temperature. Arrange the mixture on a plate,
and garnish with the cleaned shell, lemon wedges and chives.

Squid and Scallops in Thai Dressing

Ingredients
3 Scallops
3 pieces Squid (cut into triangle and scored)
30 ml Lime
3g Chilli Paste
¼ Lemon Grass (crushed)
3 ml Fish Sauce
 60 ml Peanut Oil
15 g Palm Sugar
5g Garlic
30 ml Coconut Milk
5g Vietnamese Mint (chopped)
To taste Salt
Method
• Mix all ingredients for marinade together and let sit for at least one hour before use
• Clean scallops, cut and score the squid
• Char grill scallops and squid on a hot grill taking care not to overcook
• Place them hot in the marinade; serve when cold remembering to remove the lemon grass
prior to serving.
LU.3. PRESENT FISH AND SHELLFISH
LO.3.1. GARNISH SHELLFISH DISHES
 Tartar sauce may be the most familiar sauce that accompanies seafood. Tartar sauce is a
sauce made of mayonnaise and chopped pickles.
 However, other sauces, such as hollandaise or a caper sauce, work just as well for
steamed or poached items.
 A caper is a flower bud of a Mediterranean shrub, used for seasoning.
 Citrus wedges, such as lemon or orange, often accompany grilled or broiled seafood
items.
  If an item has been broiled with a seasoned butter, an additional serving of the butter may
be used for garnish.
 Common garnishes such as parsley or chives may also be used.
3.1.1. Types of garnishing agents (depending on the recipes)
1) Chives
2) Onion cuts
3) Sauces
4) Lemon and oranges
5) Watercress
6) Parsley
7) Cans (black olives, capers, gherkins…)
3.1.2. Garnishing techniques
LO.3.2. PRESENT ACCOMPANIMENT SAUCES FOR SHELLFISH DISHES
Sauces for seafood dishes can be served on the side or as an
accompaniment
Cutlets and Supremes served on platter in single serves will have a sauce
served on the plate with the meat.
Chef will make the decision on how the final presentation will look.
3.2.1. Types of garnishing sauces
1) Veloute sauce and its derivatives
2) Gravies
3) Ketchup
4) Mayonnaise sauce and its derivatives
5) Cold sauce
6) Piquant sauce
7) Demi-glace and its derivatives
8) Hollandaise and its derivatives
3.2.2. Presenting techniques
1) Garnishing with herbs
2) Garnishing with vegetables
 Fried onions
 Julienne of capsicum; red; green; yellow.
3) Garnishing with sauces
4) Garnishing with fruits
3.2.3. Quality of prepared shellfish
a) Texture
b) Aroma
c) Flavor
d) Appearance

LO.3.3. STORE SHELLFISH DISHES

Storage containers before assembly
 Containers used for storage of all seafood must be of quality suitable for the job
 Containers must be sound quality, not broken
 Must be clean.
Storage containers after assembly
Container must be able to be securely wrapped to protect product from contamination and a label
must be able to be attached.
Labelled
 When stored product must be labelled with relevant
information
 Dated and priority given to maintain freshness; FIFO
 Consideration of freshness, quality and presentation.
All product that is handled by the enterprise needs to be
correctly labelled at all times.
With a large workforce it is easy to have all product labelled so everybody knows:
 What the product is?
 When it was made?
 Who made product?
 What is the ‘use by’ or ‘best before’ date?
 Correct labelling minimises the possibility of accidents happening and keeps stock flow
rotation going as it should.
Temperature and humidity
Temperature needs to be at a level that will slow the deterioration to an acceptable level.
All cleaned and gutted product must be stored at close to 0ºC as possible for as little time as
possible:
 1-2 days
 Purchase only what is required for daily sales
 Humidity around 85% to prevent drying of unprotected product.

3.3.1. Holding and storage equipment

A. Hot food holding equipment
Holding prepared cooked food requires food to be held at temperatures
above 60°C until it is served to customers.
To hold foods above 60°C, the bain marie must be operating at 80°C
and the food must be covered.
If the bain marie is not operating at this temperature then the food will not be at above 60°C and
the process will have to be rectified.
a) Steam tables
b) Bain-marie
c) Overhead infrared lamps
B. Cold food holding equipment
Holding food cold at safe temperature until required for service requires that food be held at
temperature of less than 5°C until required.
If food is held outside of these temperatures, then the 2 hour 4-hour rule needs to be activated.
If outside of temperature control for more than two hours, food must be consumed or discarded.
a) Reach-in
b) Freezers