Discuss the culinary terms and trade names for:

a. 4 ingredients commonly used in the production of different fish and shellfish dishes
Escabeche. A dish consisting of fish marinated for approximately one day in a sauce of
olive oil, vinegar, herbs, vegetables, and spices, and then poached or fried
and allowed to cool.

Shrimp Commonly prepared by steaming, simmering, sautéing, grilling and

poaching the fish.

Braising. A combination-cooking method that first sears the food at high

temperature, then finished it in a covered pot at low temperature while
sitting in some amount of liquid

Dredging. To coat wet or moist foods with a dry ingredient before cooking to
provide an even coating.

b. 4 classical and contemporary seafood dishes

1. Pan fried flounder or sole with lemon butter sauce.

What are the Egg yolks, whole milk, all-purpose flour, plain dry bread crumbs, Kosher salt, black
Ingredients used pepper, flounder or sole fillets, stick unsalted butter, extra-virgin olive oil lemon
in the making of or Meyer lemon juice, Parsley leaves for garnish.
this dish?

What is the Wisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate
method of shallow bowls and season with salt and pepper. Dredge the fish in the flour,
cooking used for dusting off the excess. Dip the fish in the egg mixture, then dredge in the bread
this dish? crumbs. Transfer to a large plate. I n a 12-inch cast-iron skillet, melt 2 tablespoons
of the butter in 2 tablespoons of the olive oil. Add 2 fish fillets and cook over
moderate heat, turning once, until golden and white throughout, about 6
minutes. Transfer the fish to plates. Wipe out the skillet and repeat with another
2 tablespoons of butter and the remaining 2 tablespoons of oil and fish. Whisk in
the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice;
season with salt. Spoon the sauce over the fish, garnish with parsley and serve
with lemon wedges.

What tools and Medium bowl, shallow bowls, large plate, cast-iron skillet, moderate heat, and
equipment will spoon, fried pan.
be used in the
making of this
dish?

Photo.
 2. Trout Amandine

What are the Rout fillets, butter, shaved almonds, juice of lemon, finely chopped parsley,
Ingredients used vegetable oil, salt & pepper, green beans.
in the making of
this dish?

What is the Heat the butter in a pan over medium heat until it is bubbling, add the fish, cook
method of until cooked, about 2-3 minutes per side, and set aside. Add the butter to the pan
cooking used for and cook until it browns, about 2-3 minutes. Add the almonds and cook until
this dish? lightly toasted, about 2-3 minutes. Add the lemon juice and parsley, season with
salt and pepper and remove from heat. Serve the fish covered in the sauce.

What tools and Pan, medium heat, spoons, plate, bowls.

equipment will
be used in the
making of this
dish?

Photo.

3. Char grilled salmon fillet with creamy mustard sauce.

What are the White wine, spring onions, PHILADELPHIA Light Cream, Whole-grain mustard, Salt
Ingredients used and pepper, to taste salmon steaks, wholegrain mustard, extra-olive oil spray,
in the making of vegetables.
this dish?

What is the Combine wine and onions in a small saucepan for 2 minutes or until mixture is
method of reduced to ½ cup. Whisk in PHILLY and mustard and boil for 3 minutes or until
cooking used for thickened to sauce consistency. Season, remove from heat and cover. Brush
this dish? salmon on both sides with extra mustard. Spray a hot chargrill pan with olive oil
and cook the salmon for 3-4 minutes or until just cooked. Transfer to serving
plates alongside vegetables and spoon over sauce. Serve immediately.

What tools and Small sauce-pan, heat, Spray bottle, spoons, brush, pan, large plates.
equipment will
be used in the
making of this
dish?
 Photo.

4. Salt and pepper squid.

What are the Cleaned squid hoods, vegetable oil, for shallow frying, rice flour, freshly cracked
Ingredients used peppercorn medley, salt flakes, Master foods Chilli Flakes, Salad leaves, Lemon
in the making of wedges, to serve
this dish?

What is the Preheat oven to 160°C/140°C fan-forced. Cut each squid hood in half lengthways.
method of Using a sharp knife score inside in a criss-cross pattern. Cut each piece in half
cooking used for lengthways. Cut each strip crossways into 4 pieces. Pat dry with paper towel. Heat
this dish? oil in a wok or saucepan over medium-high heat. Combine flour, pepper, salt and
chilli in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook,
turning, for 2 minutes or until light golden. Transfer to a baking tray. Place in oven
to keep warm while cooking remaining squid. Serve with salad greens and lemon
wedges.

What tools and Oven, knife, paper towel, heat, sauce-pan, plates and spoons.
equipment will
be used in the
making of dish?

Photo.

c. 4 varieties of seafood and styles of cooking

Cooking Fish and Shellfish

It is important to cook fin fish thoroughly, but not to overcook it. Proper cooking:

 develops the flavor,

 softens the small amount of connective tissue present in fish, and
 makes the protein easier to digest.

Two cooking methods can toughen fin fish and destroy the natural moisture and flavor:

 cooking at too high a temperature, and

 cooking for too long a time.

Some common methods of cooking fin fish include:

 poaching,
 microwaving,
 steaming,
 broiling, and
 oven baking.

The following describes the cooking methods. Remember that because fish flesh is delicate, fish must be handled with
care. Handle as little as possible.

Poaching or Simmering
Poaching fish is a cooking method whereby fish is simmered in liquid.

 Use a shallow frying pan that is wide enough to hold fish without overlapping.
 Barely cover the fish with a liquid, such as water or milk; season with salt, herbs, or spices.
 Cover the pan and simmer the fish as Timetable for Cooking Fish on page 50 indicates.
 Serve poached fish as a main course or use it in casseroles or chilled and flaked cold dishes.

Microwaving
Arrange fish fillets or steaks, thickest parts to outside edges, in a shallow microwaveable dish large enough to hold pieces
in a single layer. Cover tightly and microwave on HIGH as directed in the chart below or until fish flakes easily with a fork.

It is common to microwave two kinds of shellfish, scallops and shrimp. Cut large scallops in half. Rinse shrimp. Place in
microwaveable dish. Cover tightly and microwave on HIGH as directed in the chart or until scallops are opaque; shrimp are
pink.

Microwaving fish and shellfish

Fish Amount Time Stand Time
Fillets, 5 to 7 minutes, rotate dish 1/2
1 pound 2 minutes
1/2 to 1/3-inch thick turn after 3 minutes
7 to 9 minutes, rotate dish 1/2
  1 1/2 punds 3 minutes
turn after 4 mintues
5 to 7 minutes, rotate dish 1/2
Steaks, 1 inch thick 1 pound 3 minutes
turn after 3 minutes
8 to 10 minutes, rotate dish 1/2
  2 pounds 3 minutes
turn after 4 minutes
6 to 9 minutes, stir after 4
Scallops, sea 1 1/2 pounds 3 minutes
minutes
Shrimp 6 to 8 minutes, stir after 3
1 pound 3 minutes
peeled and deveined mninutes
5 to 7 minutes, stir after 3
in shells 1 pounds 3 minutes
minutes

Steaming
Steaming fish is a cooking method whereby the steam from boiling water cooks the fish. No oil or sauce is cooked with the
fish, yet steam retains the natural juices and flavors of fish.

 Use a steam cooker, or a deep pan with a tight-fitting lid and a rack, to keep the fish from touching the water.
Seasonings may be added to the water.
 Heat the water to a boil. Place fish on the rack and put the lid on the pan or steam cooker.
 Cook as Timetable for Cooking Fish indicates.
 Serve as indicated for poached fish.

Broiling
Broiling is a dry heat cooking method where direct and intense heat cooks the food.

 Place fish in a single layer on a well-greased broiler pan or broil-safe platter.

 Place pan or platter in oven so the fish is 3 to 4 inches from the source of heat.
 Baste all types of fish at least once during broiling with melted margarine or butter. Lean fish especially needs the
added fat to keep it moist. Baste before and several times during broiling.
 Turn whole fish and thicker pieces.
 Broil as Timetable for Cooking Fish indicates.

2. Identify the contents of stock date codes and rotation labels.

Stock dates codes and rotation labels of best before and use by.

● Best before' dates relate to the quality of the food, its taste, texture, aroma and appearance. If
food is stored according to package guidelines, it should be at its best up to and including the 'best
before' date. Food should be safe to eat after the 'best before' date, but it might not be at its best
quality.

● Foods cannot legally be sold after the use-by date because they may pose a health or safety risk,
which is why retailers put such great emphasis on having clear and accurate date coding. Nutrients in
the food may become unstable after the use-by date has expired or a build-up of bacteria may occur.

● Best before dates are an indicative guide of when the quality of food or drink will start to change.
They are not to do with safety. Food that has passed its best before date is safe to eat. Best before
should be considered a rough guide rather than a strict rule. There is no reason to throw away food that
goes past its best before date, it is perfectly safe to eat and will often taste just as good.

● Foods that must be eaten before a certain time for health or safety reasons should be marked
with a use-by date.

3. Explain the different seafood classifications.

fish, shellfish and invertebrates

4. What are the characteristics of 4 seafood products and 4 fish and shellfish dishes?

Seafood. Freshness characteristics.

Ocean fish. A fresh fish should have little or no smell. The

scales of a fresh fish are tight on the skin, not
loose or falling off or dried out. The gills must be
red to pink, not gray or brown There should be no
slime covering them.
 Freshwater fish. The smell of fresh fish is specific to its origin (sea,
lake, river, fish pond) and it is pleasant and
neutral.

Eyes of fresh fish are bulging and shiny.

Gills and fins of fresh

Skin in live and fresh fish is moist.

Octopus/ squid. Apart from size differences, all octopuses have a

similar anatomy and structure. All have eight legs,
which are almost always covered in suckers on the
undersides.

Shellfish. Dull, wrinkled, sunken pupil dull black, cornea

opaque. Bright red, covered with clear slime; odor
under gill covers fresh. Firm, body is stiff,
impression made by fingers do not remain; slime
present is clear.

5. List the preparation techniques for the following fish and shellfish:
a. Flat and round fish
b. Oily and white fish
c. Ocean and freshwater fish
d. Octopus and squid
e. Shellfish:
i. Crustaceans
ii. Molluscs
f. Whole or filleted fish

Seafood. NAME: style of cooking

Give an example/ name
for each.

Oily/white fish. Salmon couscous, lentils
and harissa spices.
Heat a ridged griddle pan or non-stick frying pan.
Place the flours and salt into a large bowl and
mix, then make a well in the centre. Pour in the
yogurt and the butter and mix to a soft dough.
Knead for a few minutes until smooth then tip
onto a lightly floured board. Divide into 4 pieces
and roll each out to a round or oval. Cook on the
griddle for a few minutes each side until puffed
and golden. Meanwhile, heat the Salmon
Creations according to the pack instructions and
divide between 4 plates. Divide the salad leaves
between the plates and sprinkle over the
pomegranate seeds. Dress with the lime juice
and olive oil. Serve with the warm flatbreads.

Ocean fish. Grilled sea bass with To prepare the butter sauce, combine butter,
garlic sauce. lemon juice, garlic, and parsley in a small
saucepan. Remove the pan from the heat once
butter has melted. Pre-heat your grill for
medium-high heat. Right before placing the fish
onto the grill, make sure to oil the grill grates.
This can be achieved by using a large pair of
tongs, folded paper towels, and a high smoke
point oil (canola oil, peanut oil, sunflower oil).
 Olive oil will work in a pinch. Dip the paper towel
into oil and run across the grates at least three
times to create a non-stick surface. This will
keep the fish from breaking during the cooking
process. Combine the onion powder, garlic,
paprika, pepper, and salt in a small bowl.
Sprinkle the seasoning mixture on both sides of
the fish. Place the fish on the grill and cook for 7
minutes. Turn the fish and coat it with the butter
sauce. Cook for about 7 more minutes. Once the
fish reaches an internal temperature of at least
145 F, remove it from the heat, drizzle it with
olive oil.
Fresh water fish. Rainbow Trout Heat a wrought iron skillet very hot with about 1
Almondine tb of olive oil. Right before you add fish add 2 tb
of butter. Add olive oil to skin of fish. Then add
seasoning. Flip and do the same with the other
side. Cook on skin side first for 5 minutes. Then
flip for 5 more minutes. Sauté in hot skillet 1/4
butter with 1/2 cup Panko crumbs and 1/4 cup
sliced almonds. Cook till toasty. Put aside. Take
fish out of skillet. Clean crumbs out, but keep oil
and add 3 tablespoon of butter and 1/2 cup
freshly squeezed lemon juice. Add salt to taste.
Octopus/ Squid. BBQ octopus. Place wine and balsamic in a saucepan with
octopus. Bring to boil, reduce heat to low and
simmer for 20 minutes. Drain octopus, place in a
bowl with soy, tomato sauce and sweet chilli
sauce. Stir to combine. Heat barbecue to high
and grill octopus for 5-6 minutes, turning
occasionally, until cooked or lightly charred.
Garnish with parsley.

Shellfish. Mussels and clams with Clean the mussels and clams. Add the shellfish,
lemon. herbs, white wine, lemon zest and lemon juice
to a saucepan. Bring to a boil and simmer on low
heat for 5-7 minutes. Serve immediately with
crusty bread.

6. List 4 cookery methods for varieties and cuts of fish and shellfish.

COOKING METHOD DESCRIPTION

Deep and shallow frying. Shallow frying means cooking food in oil with a depth that reaches about half of the
thickness of the food with the food touching the bottom of the pan all throughout.
Deep frying means cooking food in oil deep enough to cover it to allow the food to
float in the oil.

Grilling. Grilling gives a smoky flavour and crisped texture to finfish and shellfish. It works
best for meatier, firmer-fleshed finfish cut in to steaks or fillets with skin.

Poaching. Poaching is a moist heat method of cooking where food is submerged in a bath of
flavour full liquid that’s kept just below the boiling point (160 to 180 degrees).

Roasting. Bake in an oven at 400 F for thick fillets, and 375 F for whole fish. In addition,
adding aromatics such as fresh rosemary and thyme sprigs will greatly diversify the
flavour.

Sautéing. To sauté is to cook food quickly in a minimal amount of fat over relatively high heat.
The word comes from the French verb sauter, which means "to jump," and
 describes not only how food reacts when placed in a hot pan but also the method of
tossing the food in the pan.

Steaming. Steaming is a gentle, fat-free cooking method that keeps the natural moisture in
foods. This method uses the steam from a simmering liquid (usually water, seafood
broth, or wine) to transfer heat to, and cook, a food.

7. Identify 4 pieces of equipment used to produce seafood dishes.

Knives

Filleting knife There are many types of filleting knife on the market, with various uses. I use a thin, semi-flexible bladed
one. You can get some that are very flexible but they are not easy to sharpen. If you buy a good quality filleting knife, it
should last a lifetime.

Cook’s knife I tend to use two cook’s knives. One has a 25cm long blade. The other is heavier with a 30cm blade – it needs
to be because I use it for bashing lobsters and crabs and steaking fish. It’s much safer to use a heavy knife for jobs like this
so that it doesn’t bounce off and injure you. I use the lighter 25cm knife for slicing and chopping, and I keep the blade
razor sharp.

Paring knife A good paring knife is a must. Don’t be tempted to buy one that’s too big or you’ll find it clumsy to handle,
when you are peeling garlic or an onion for example. Keep it nice and sharp at all times. Apart from preparing veg and
fruit, I also use a small paring knife for scaling fish, but do be careful if you try this – It’s much safer to use a proper fish
scaler.

Serrated knife A strong serrated knife is most useful for cutting off fish heads. When I’m dealing with bigger fish, I always
cut the head off first as I find it gives you more control when filleting.

Oyster knife It took me years to find an oyster knife that I like to use. The one I own and love has a wooden handle and a
firm but short blade. I always keep it sharpened so it slices through the muscle cleanly, giving a very presentable oyster.

Firm bladed boning knife This is a personal preference and technically not a correct use of this knife but I find a boning
knife is the best one to use for opening scallops. If you’re planning to open lots of scallops, I’d suggest investing in one.

Sharpener

I’ve always been terrible at keeping my knives sharp. It’s not the most interesting of jobs to do in the kitchen. However, I
had a revelation when I discovered a sharpener with a guided sharpening wheel on it. I’m not really one for gadgets but
since I’ve been using this, my knives are always sharp and ready to rock. A great investment!

Rubber mallet

I always use a rubber mallet when I want to steak fish into portions. Hitting the heavy 30cm cook’s knife with the mallet
leaves you with a very clean and precise cut.

Microplane grater

This is probably one of the most frequently used pieces of kit in my kitchen. These graters are worth every penny and if
looked after properly should last you for ages. We use them for zesting citrus fruit and grating cheese, garlic, chocolate,
etc. Trust me, once you begin using one, it will become an integral part of your life in the kitchen. One word of warning
though: they are very sharp, so mind your fingers!

Mandoline

A Japanese mandoline is a good friend to have in your kitchen. I use one a lot for finely slicing vegetables, such as fennel,
for salads and pickles. Again, be very careful. Fingers and mandolines don’t mix!
8. Briefly describe how you would care and maintain your knives.

1. Hone and sharpen them regularly

2. Wash them right after use

3. Wash them by hand

4. Dry them with a cloth

5. Hang them in a block or on a magnetic strip

6. Use a cutting board at all times

9. List 2 pieces of equipment you would use during seafood preparation and explain the features and functions of each
one and the safe operating practices used for each one.

All foods, including seafood, must be handled and prepared in a clean area to avoid cross-contamination. Always
remember to keep your hands, preparation area and utensils clean. Never let raw seafood come in contact with already
cooked or ready-to-eat foods (e.g. salads, fruit, smoked fish). Whether you are storing fresh fish or thawing frozen fish in
your refrigerator, make sure that the juices from raw seafood do not drip onto food that has already been cooked or food
that will not be cooked.
Marinades are great for seafood but should not be saved and used as a sauce unless the marinade has been cooked to a
temperature of at least 165°F to eliminate microorganisms from the raw fish. Always marinate in the refrigerator in a glass
or plastic container.
Never serve cooked seafood on a plate that held the raw product without proper cleaning. Store leftovers, properly
wrapped, in the refrigerator within 2 hours. Bacteria will grow rapidly in the temperature “Danger Zone” of 40-140°F so
keep hot food above 140°F and cold food below 40°F.
Cook Seafood Properly
To avoid foodborne illness, it is necessary to cook seafood to an internal temperature of 145°F for 15 seconds until the
flesh is opaque and flaky. Use a food thermometer to check the internal temperature in the thickest part to make sure that
it is fully cooked without overcooking. When fully cooked, scallops and shrimp will turn firm and opaque. Shellfish like
clams, mussels, oysters will become plump and opaque and their shells will open. Lobster and crab shells will turn bright
red with a pearly-opaque flesh. For specific recommendations on cooking parameters for different seafood products, go to
the websites listed below.

10. Identify the mise en place requirements for seafood dishes.

Mis en place is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start
cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so
quickly and effortlessly.
● Any missing ingredients can be spotted before it's too late for a quick trip to the store or your neighbor next door.
● Special preparation for ingredients -- such as toasting nuts, letting certain ingredients come to room temperature,
etc. -- can be handled BEFORE cooking rather than in the midst of another preparation step when time delays may affect
food quality.
● There is time to clean the mixing area as you go along rather than face a counter full of mixing equipment when
you're done.
● You can group ingredients or place them in the order used to assure all recipe steps are included.
● It makes complicated recipes more fun to prepare when you're no longer doing a juggling act, trying to complete
several tasks simultaneously.

11. What are the appropriate environmental conditions for storing and thawing fish and shellfish products to ensure food
safety and optimise shelf life?
● Finfish should be stored in the refrigerator and used within 1 to 2 days after purchase. It’s a good idea to store it on
ice in the refrigerator to keep it as cold as possible. If the fish won’t be used within 2 days, wrap it tightly in moisture-proof
bags (so the fish won’t dry out) and store it in the freezer.
● Shellfish, such as mussels, clams and oysters that are purchased live in their shells, should be put in a shallow pan
(no water), covered with moistened paper towels and refrigerated. Mussels and clams should be used within 2-3 days and
oysters within 7-10 days. Shucked shellfish can be placed in a sealed container and frozen. Live lobsters and crabs should
be cooked the day they are purchased.
● Frozen seafood should be kept frozen, and it is a good idea to date packages of frozen seafood so you can use the
older seafood first. For best quality remember the FIFO concept First In, First Out. Frozen seafood must be thawed
properly. It’s best to thaw frozen seafood in the refrigerator overnight. Other thawing methods include: immersing frozen
seafood in cold water for a short time in a sealed plastic bag, or microwaving on a defrost setting until the fish is pliable
but still icy. Be careful not to overheat the seafood in the microwave or you will start the cooking process.

● Food safety is everybody’s concern, and it is difficult to find anyone who has not encountered an unpleasant
moment of foodborne illness at least once in the past year. Foodborne illnesses may result from the consumption of food
contaminated by microbial pathogens, toxic chemicals or radioactive materials. Food allergy is another emerging problem.
● All raw foods contain bacteria, and both spoilage bacteria and "food poisoning" bacteria can grow and multiply
rapidly if food is left for several hours at room temperature. Pathogens are the primary food safety concern with regard to
seafood. Some types of fish may also contain naturally occurring parasites. When seafood is properly handled and cooked,
the risk of foodborne illness from pathogens or parasites is minimal.
● Raw oysters, even if they are treated after they have been harvested. Post-harvest treatment eliminates some
naturally occurring pathogens, but does not remove all pathogens that can cause illness Refrigerated types of smoked
seafood except in a cooked recipe, such as a casserole.