Classification of vegetables

Vegetables is a category of food which can be obtained from any part of plant which is edible.
The edible parts can be stem, leaves, flowers, roots, tubers and sometimes fruits.

1. Stem Vegetables

It is an edible part of the plant which shoots from the roots or bulb and it always grows above
the ground unlike roots or bulb. Examples are Artichoke, Asparagus, Celery, Fennel, Bamboo, and
Shoots.

2. Leaves Vegetables

Vegetables that are leafy belong in this category such as spinach, cabbage, water cress,
lettuce, bok choy, gai lan, choy sum, brussels sprouts, witloof, silverbeet, radicchio, kale, collard
leaves, Swiss chard, mustard leaves, and fenugreek leaves .

3. Flower Vegetables

Plants that has flowers is used as vegetables in the culinary world. They are seasonal and
abundant during a particular season of the year. Such plants are only grown for their flower buds.
Examples of these are cauliflower, broccoli, courgette flowers, squash blossoms, artichoke, agati (dok
kae, Thailand), banana flower, and lotus.

4. Stalk or Bulb Vegetables

This is the part of the plant which grows just below the ground and is the portion which is in
between the stem and the root, the root actually comes out from the bottom of the bulb. Bulbs are
generally in layers of skin and they are very strong in flavour . Examples are onion, garlic, spring
onion, leek, kohlrabi, fennel and shallots.

5. Seed Vegetables (Beans)

This category include legumes which is used as food, it is actually the fruit of the plant of which
the seed is eaten, sometimes its peeled like green peas. Some example are mungbean, garbanzos,
coepea, kidney bean, soy bean and white bean.

6. Root Vegetables

This category includes plants of which roots are edible and is used as vegetables. Usually
long, round, and swollen taproot. Some examples of root vegetables are beet, carrot, radish,
horseradish, turnip, celeriac, daikon, enset, jicama, konjac, maca, arrowroot, Chinese water chestnut,
taro, and etc.

7. Tuber Vegetables

In this group are those plants in which the roots are modified and enlarged into a swollen
structure that is full of nutrients. They are usually located at the end of the plant root attached as a
lump of rock, e.g. potato. These vegetables are potato, cassava, sweet potato, taro, Jerusalem
artichoke, yam, yacon, kumara, etc.

8. Fruit Vegetable

The vegetables that bear fruits are under this category. But there are plants that bear sweet
and fleshy fruit that are eaten raw and plants of which grains or seed of their fruit are used, do not fall
in this category . Examples are beans, legumes, tomatoes, avocado, bitter gourd, eggplant, caigua or
 bottle gourd, bell peppers, ackee, African eggplant, ash gourd or winter melon, chayote and other
plants.

9. Fungi Vegetables
Commonly known as mushrooms, and various types are available of which some are edible
and some are poisonous. Some examples are button mushroom, enoki, oyster, shitake, truffles,
portabello, boletus, chanterelles, grifola fondosa, morchella, shimeji, straw mushroom, porcini, morel,
etc.

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Preparing vegetables

 Wash your hands before preparing foods. Hands should be washed thoroughly with hot,
soapy water for 20 seconds before and after handling fresh produce, raw meat, poultry, or
seafood, as well as after using the bathroom, changing diapers, or handling pets.
 Removing outer leaves or peeling may decrease the amount of pesticide residues or harmful
microbes on fruits and vegetables.
 Wash all vegetables with cool tap water to remove dirt and residues.
 Scrub firm produce with a clean produce brush.
 Don't wash vegetables with household soaps and detergents.
 Don't cross-contaminate. Use clean cutting boards and utensils when handling fresh produce.
Use one clean cutting board for fresh produce and a separate one for raw meat, poultry, and
seafood.
 Wash surfaces often. Cutting boards, dishes, utensils, and countertops should be washed
with hot, soapy water after coming in contact with fresh produce or raw meat, poultry, or
seafood.
 Cutting boards and countertops can be sanitized with a solution of one
 teaspoon of chlorine bleach in one quart of water. Be aware of the hazards associated with
storing and using bleach, and do not apply the solution directly to fruits and vegetables.
 Refrigerate fresh produce within two hours of peeling or cutting. Discard cut produce left at
room temperature for more than two hours.

Preparing Fresh Vegetables

1.Washing

 Wash all vegetables thoroughly

 Scrub well unpeeled vegetables, like potatoes for baking
 Wash green leafy vegetables in several changes of cold water
 After washing, drain well and refrigerate lightly covered to prevent drying.

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2. Soaking

 Do not soak vegetables for long periods to prevent flavor and nutrient loss.
 Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted
water to eliminate insects.
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 Limp vegetables can be soaked briefly in cold water to restore crispness.
 https://www.shape.com.sg/food/easy-to-prepare-vegetables/

3. Peeling and Cutting

 Peel vegetables as thinly as possible.

 Cut vegetables into uniform pieces for even cooking
 Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or
hold under water until ready to use.
 Save edible trim for soups, stocks and purees.

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https://www.shape.com.sg/food/easy-to-prepare-vegetables/

Serving
 Fresh produce should be placed unrefrigerated on the table not longer than two hours.
 Use a cooler with ice or ice gel packs to transport or store cut fresh vegetables at picnics or
other summer events. Keep raw meats in a separate cooler.

Flavor Components of Vegetables

1. Sugar – Fructose – This is the natural sugar that provides the sweetness in
vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when combined with salt and
is found in large amount from young and fresh vegetables
3. Sulfur compounds – It give the strong flavor and odor of some vegetables like onions, leeks, garlic,
chives, cabbage and broccoli.

Color Components of Vegetables

1. Chlorophyll – a fat soluble compound responsible for the green color of plants. When combined
with acid, it forms pheophytin which produces an olive green color. When combine with alkali, it forms
chlorophyllins which produces a more intense green color. The addition of baking soda when cooking
that results to brighter green color, is an example.

2. Carotenoids – the yellow, orange to red soluble pigments found in plants.

 beta carotene from carrots and squash
 lycopene, from tomatoes

3. Flavonoids
 Anthoxanthin – responsible for the yellow pigments
 Anthocyanins – responsible for red and blue to violet pigments (beets) tube, eggplants
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Market Forms of Vegetables

1. Fresh. Fresh vegetables are those that have undergone little or no processing from the time they
were harvested to the time they were marketed or sold. Which also means that they remain in the
same state from the time they were harvested. Fresh vegetables are often referred to as produce and
are normally sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s market and
vegetable farms.

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2. Frozen. The forms of vegetables that are commercially packed in plastic bags or cardboard boxes.
Naturally, these are frozen within hours of harvest, but undergo several steps to warrant that their
quality is preserved before the actual freezing process.

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a. They are washed thoroughly to remove any dirt, debris and the chemicals that have been
used.
b. They are often blanched or cooked quickly in a boiling water, and then shocked in ice water
to stop the cooking process.
c. The vegetables are sorted and inspected, so as to get rid of any vegetables that are not fit
for consumption.
d. They are packaged and shipped off to wholesalers and distributors, to supermarkets and
grocery stores.

3. Dried. These are vegetables that are dried or dehydrated to preserve and
prolong their shelf life. The process is done by removing water from vegetables and obstruct the
growth of bacteria, yeasts and molds that can stimulate spoilage and rotting of vegetables. Methods
of drying vegetables are: freeze drying, drum drying and sun drying.

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4. Canned. This is the form of vegetables where vegetables are preserved. Like freezing and
drying ,it helps make vegetables last longer. It makes cooking with vegetables easier and more
convenient.

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Effects of Cooking Vegetables

1. Changes in texture - Fibers are either softened or toughened.

A. Cellulose and hemicellulose – heating generally softens fibers

B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the
reaction of calcium from lime (―apog‖)
2. Water is either lost or absorbed.

A. Vegetables contain high amount of water. Leafy and succulent

vegetables lose water and become limp.
B. Vegetables with significant amount of starch (dried beans, root
crops, tubers) absorb water because of the hygroscopic property of
starch.

3. Changes in color Cooking for a short time, helps maintain color.

4. Changes in nutrients

A. Carbohydrate - moist heat cooking – gelatinization of starch - dry

heat cooking - dextrinization of starch - carmelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized

General Rules of Vegetable Cookery

 Don‘t overcook.
 Prepare vegetable as close to service time as possible and in small
quantities.
 If the vegetable must be cooked ahead, undercook slightly and chill rapidly.
Reheat at service time.
 Never use baking soda with green vegetables.
 Cut vegetables uniformly for even cooking.
 Cook green vegetables and strong – flavored vegetables uncovered.

Standard Quality of Cooked Vegetables

1. Color
 Bright, natural color
2. Appearance on plate
 Cut neatly and uniformly
 Attractively arranged with appropriate combinations and garnishes
3. Texture
 Cooked to the right degree of doneness
 Crisp – tender, not overcooked and mushy
 Potatoes, squash, sweet potatoes, tomatoes should be cooked through with smooth texture
4. Flavor
 Natural flavor and sweetness
 Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness
5. Seasonings
 Seasonings should not mask the natural flavors
6. Sauces
 Do not use heavily.
 Vegetable should not be greasy
7. Vegetable combinations
 Vegetables should be cooked separately for different cooking times, and then combined
 Combine acid vegetables like tomatoes, to green vegetables just before service to prevent
discoloration of greens.

Methods of cooking vegetables

1.Boiling
Boiling is fast and easy to control. The secret is to use as little water as possible and avoid
overcooking so all the vitamins and flavour are retained. For vegetables such as broccoli, cut into
equal-sized pieces. Add to a pan of boiling water, quickly bring back to the boil, cover, then simmer
until the vegetables are just tender. To evenly cook potatoes and other starchy roots, such as
parsnips and carrots, place in cold water and boil them gently to allow the heat to diffuse through the
vegetables.

2. Steaming
Steaming vegetables is the best way of retaining flavour, colour and vital nutrients. Just be
careful not to overcook them as this will make them limp and tasteless. There are two ways to steam
vegetables: either place them loosely in a steamer and cover, or to steam them in their own juices,
wrap in baking parchment or foil then cook in the oven at 180°C, gas mark 4 for 20 minutes until
tender. This last technique is ideal for delicate produce, such as asparagus and baby vegetables.

3. Blanching
Blanching is a technique used to soften vegetables, either to remove their raw edge before
adding to salads or to loosen skins on foods such as tomatoes or shallots. Vegetables should also be
blanched before they are frozen, as this destroys the enzymes that cause deterioration. Just add
vegetables to a pan of boiling water, return to the boil and cook for one minute. Then plunge the
vegetables into iced water to stop the cooking process. Drain and pat dry with kitchen paper before
using or freezing.

4. Roasting
Roasting isn't just for potatoes - root vegetables, squashes and tomatoes all taste wonderful
cooked this way. Roasting works by intensifying flavours and causing natural sugars to caramelise,
creating a crisp outer coating and a tender centre. For the best results, preheat the oven to 220°C,
gas mark 7 and if you're using root vegetables, preheat the cooking oil for a crisp finish. Cut large
vegetables into even-sized chunks and toss in olive oil and fresh herbs, if you wish.
5. Stir-frying
Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture and taste.
Cut the vegetables into small, even-sized pieces, add a little oil to a preheated wok or frying pan and
heat until just smoking. Start with the vegetables that need the longest cooking and keep stirring as
they cook. Don't overfill the pan, as they will steam rather than fry - cook in batches instead. If you are
adding a sauce, do so at the very end, then toss to coat and serve immediately.

6. Griddling
Griddling and barbecuing are direct heat cooking methods, which produce vegetables with a
crisp coating and a tender centre. For the best results, make sure your barbecue or griddle pan is hot
before you start. Slice the vegetables so they sit flat in the pan, then brush with a little oil. Avoid
pricking them while they are cooking, as this will release their juices and dry them out. To get the
chargrilled stripe effect, don't move them as they cook - just turn them once.

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Quality of fresh vegetables is generally based on the chemical composition or physical

characteristics or a combination of these two factors. Features of interest to the consumers are visual
appearance, texture and firmness, sensory, nutritional and food safety. These can be estimated by
destructive methods and some by non-destructive methods.
Moreover, the ideal characteristics for quality grades will differ with commodity. That is why, it
is very important to be aware of market standards for each commodity that you are going to prepare.

20
In addition,quality determination of fruits and vegetables is at present characterized by the
overpowering use of sensory evaluation. There is also content control in the processing industry, of
some chemical components (N-containing compounds, carbohydrates, and so on), and packaging
and labelling controls.

5 characteristics of high quality food

1. Minimally processed- Choose foods that are close to the way they naturally occur. Fruits,
vegetables, whole grains, dairy, meats, beans, nuts and seeds. These are easier to digest and tend
to be free from fake ingredients.

2. Organic- Organic produce is not sprayed with any pesticides or chemicals. There are no artificial
substances added, and nothing is genetically modified. Choose organic whenever possible.

3. Contains real ingredients- A perfect example is “natural flavouring”. Sounds good, but do you
actually know what it is? You may be surprised to know that these natural flavourings are usually
artificial additives that are highly addictive and neurologically toxic.

4. Local- Local produce is always healthier than shipped produce. Many imported foods are picked
before they are ripe and are delivered weeks after. The longer fruits and vegetables have been cut
off from their life source, the less nutrients they contain.

5. Seasonal- Seasonal food is higher in nutrients than food that is artificially grown out of season.
Buying seasonal foods usually means the taste will be much better and your fruits and vegetables will
be less expensive.

Factors to consider in choosing good quality vegetables

1. Freshness
 Fresh vegetables should be crisp and bright in colors.

2. Absence of decay or insect infestation

3. No mechanical damage or injury.

4. Right degree of maturity

5. Variety
 Different varieties differ in color, shape, texture and sometimes flavor.

==========================================================================

Tools and Equipment Needed

Fish bone tweezers- are used for removing small bones from raw fillet
of fish. The ends perfectly touch, allowing you to grip the most bone and
pull them out.

Kitchen shear- also known as kitchen scissors, are intended for

cutting, trimming food such as meat and fish.

Shellfish knives-this is a classic looking pocket knife ideal for gently

opening oyster and shellfish.

A cutting board (or chopping board) is a durable board on which to

place material for cutting. The kitchen cutting board is commonly
used in preparing food.

A kitchen knife is any knife that is intended to be used in food

preparation. While much of this work can be accomplish with a few
a few general purposes.

Rubberized gloves-Its primary purpose is the protection of the hand

in performing tasks especially during the preparation of fish.

Brushes made for multiple kitchen tasks. They can be used for
sanitary cleaning or they can be used to clean food, such as fruits,
mushrooms, or shellfish. Kitchen brushes are available in any shapes.

A spatula is a hand-held tool that is used for lifting, flipping, or

Spreading.

A frying pan, frypan, or skillet is a flat-bottomed pan used for frying,

4
searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in
diameter with relatively low sides that
 A grill is a device used for cooking food. With a grill, food is usually
roasted. Some grills use charcoal or wood, and other grills us propane
gas to cook the food. Using wood or charcoal makes smoke and
changes the flavour of the food.

Tongs-used for picking up pieces of coal and placing them on a fire

without burning fingers or getting them dirty

Plating Plate- Choose your plate wisely by making sure it's big enough
to allow your food to stand out.

Oven- is a thermally insulated chamber used for the heating, baking,

or drying of a substance, and most commonly used for cooking.

Refrigerator -sometimes called fridge is a machine for keeping items

cold or good (unspoiled) for a longer period of time.

Plastic Packaging for frozen-used for packing frozen products

like fish and meat.

A sheet pan, baking tray or baking sheet is a flat, rectangular

metal pan or ceramic used in an oven.

Fish scale- is a kitchen tools used for taking out the scales
of the fish.

Composition and Nutritive Value of Fish

Fish and shellfish contain high quality protein and other

essential nutrients and are important part of a healthful
diet. In fact, a well-balanced diet that includes a variety of
fish and shellfish can contribute to heart health and aid in
children’s proper growth and development. Fat Fish are
those that are high in fat and lean fish are those are least
in fat. It is important to recognize the kind of fish that we
are going to prepare and cook so that we can know what
cooking methods are suitable in that kind of fish to prevent
overcooked and undercooked. Overcooking of seafood
can cause loss of flavor and lessen the nutrients value.
Undercooked seafood can leads also into poisoning.

A fish is made up of water, protein, fats and small amount

of minerals and vitamins. It has very little connective
tissue. This means that:
 1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will result to
toughening of protein.
3. Moist-heat methods are used not to create
tenderness but to preserve
moistness and provide variety.
4. Cooked fish must be handled very carefully.

Fish are divided into two types:

A. Fat Fish – the term “fatty fish” these are the tastiest
and healthiest food from the
sea. Oily fish and full of omega -3 fatty
acids such as (salmon, tuna,
trout, mackerel).
B. Lean Fish – are those that are low in fat. (sole, cod,
red snapper, bass)

Classifications of Seafood

Fish products are divided into two categories

1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish –
1. Flatfish

Flounder

Sole

2. Round fish

Black sea bars

Bluefish

Cod

Grouper

B. Freshwater fish 6

Cat fish -round

Eel -round

Tilapia

2. Shell fish – fish with external shells but no internal bone

structure. They have hard
outer shells.

Two classifications of Shellfish

A. Mollusks – are soft sea animals

  Bivalves – they have a pair of hinged
shells (clams, oysters)

 Univalves – they have a single shell (abalone)

 Cephalopods – (octopus, squid)

B. Crustaceans-are animals with segmented shells and

jointed legs
(shrimps, crabs)

Market Forms of Fish

1. Whole round- completely intact, as

caught

2. Drawn- viscera removed

3. Steak- cross section slices, each

containing a section of
backbone .

4. Dressed-viscera, scales, head,

tail and fins are removed.
 5. Fillets – boneless side of fish,
with or without skin.

6. Butterflied fillets – both sides of

a fish still joined, but
with bones removed.

7. Sticks or tranches – cross-

section slices of fillet

Characteristics and Market forms of Shellfish

Characteristics 8

A. Mollusks
 Oysters have rough, irregular shells.
 Flesh of oyster is extremely soft and delicate and
contains high percentage of water.
 Hard-shell clams – can be eaten raw
 Soft-shell clams are called steamers. The usual
way to cook is to steam.
 The shells of mussels are not as heavy as
clamshells, yellow to orange in color and firm but
tender when cooked.
 Scallops are creamy white in color and have a
sweet flavor.
 Squid is somewhat chewy and are cut up or either
fried quickly.

B. Crustaceans
 The lobster shell is dark green or bluish green but
turns red when cooked
 Live lobster must be alive when cooked.
Market Forms
A. Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned

B. Crustaceans
1. live
2. cooked meat, fresh or frozen.

Checking the freshness of fish and Shellfish

Fin Fish
 1. Fresh and mild odor.
2. Eyes are clear, shiny and
bulging.

3. Red or pink gills.

4. Texture of flesh is firm or elastic

5. Shiny scales, and tightly cling

on skin.

Shellfish
1. Oysters, clams, mussels in the shell must be alive.
Tightly closed shells when
jostled.
2. Live or shucked oysters must have a very mild, sweet
smell.
3. Discard any mussels that are very light in weight or
seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age

or spoilage.
5. Live lobster must be alive when cooked. The meat
will be firm and the tail
springs back when straightened.
6. Frozen shrimp should be solidly frozen when
received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong
fishy or iodine smell
indicates age or spoilage.

9. Live crabs should be kept alive until cooked.

10. Frozen crabmeat should be treated like any other
frozen fish.
Lean fish
 Lean fish has almost no fat, so it easily becomes dry.
It is best served with sauces to enhance moistness
and gives richness.
 Poaching is the moist heat method suited
 Fish should be basted with butter or oil if broiled or
baked.
 Lean fish maybe fried or sautéed to gain palatability
from added fat.

Fat fish
 The fat in fish, enables them to tolerate more heat
without becoming dry.
 Fat fish can be cooked by poaching.
 Fat fish are well suited to broiling and baking. The
dry heat methods eliminate excessive oiliness.
 Large fat fish like salmon, and mackerel may be
cooked in fat, but care should be taken to avoid
excessive greasiness.

Shellfish
 Cook oyster just enough to heat thoroughly to keep it
juicy and plump.
 Clams become tough and rubbery if overcooked
 Shrimps like other shellfish, become tough and
rubbery when cooked at high temperature.

A. Scaling Whole Fish

Once your work area and fish are ready, you can begin
the actual scaling process.

1. Lay your fish flat on the

board or hold it steady in the
water.

2. Hold the fish down firmly

with your hand near its head.

3. Begin to rake the scales

from the tail towards the
head. They should
coming off in clumps.

4 . Be sure to remove the

scales on both sides of the fish,
as well as scales near the
fins, the collar and the tail.

5. When you think you have

gotten most of the scales,
rinse the fish off again with
water. This will wash away
any loose scales and help
you to identify any
remaining scales that need
to be removed.

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A. Opening Oyster

Hold oyster cup side down and hinge pointed towards you.

1. Insert oyster knife at hinge slowly but firmly and push

the knife between the shells. Use a slight side to side
rocking movement with your knife as you push in.

2. Work tip of knife into the oyster (about 1/2 inch).

3. Twist knife handle to pop oyster open.

4. Push knife into oyster and slice muscle from top shell

5. Open top shell

6. Cut muscle from bottom cup. Turn the meat over for
most professional appearance

Fundamental of Plating
1. Balance – select foods and garnishes that offer variety
and contrast
 color – two or three colors on a plate
 shapes – variety of shapes
  textures – variety of textures
 flavors – that can blend/harmonize the flavor of
the food with the
balance of plating and complement it.
 Play with colors and shapes and try combining
them – round shapes, cones, rods, etc.
 Provide a variety of texture. A mix creates an
exciting variety of mouth feel too!
 Balance can also be created by separating. Try
serving different parts of the dish in separate
plates to create a visual and flavor balance.
 Keep function and flavor in mind when creating
balance. Having too many unnecessary
ingredients can clutter a dish.
53
2. Portion size
 Choose the Perfect Plate. Choose your plate
wisely by making sure it's big enough to allow
your food to stand out, but small enough that your
portions don't look too small.
 Balance the portion sizes of the items on the
plate. Serve odd amounts of food e.g., if you're
serving small foods like shrimp, scallops, or bite-
sized appetizers, always give guests odd
quantities. Serving 7 Brussels sprouts instead of 6
creates more visual appeal, and diners will also
perceive that they're getting more food.
 Arrangement on the plate. Plate with a clock in
mind. As you begin plating your ingredients,
picture the face of a clock. From the diner's point
of view, your protein should be between 3 and 9,
your starch or carbohydrate from 9 and 12, and
your vegetable from 12 and 3.
3. Serve hot foods on hot plates. Serve cold foods cold,
on cold plates. One of the
most basic functions in any professional kitchen is make
sure that plates are
properly heated, chilled, or at room temperature. The
degree to which a plate is
heated or chilled is also important. Overheated plates
will ruin a sauce, especially
delicate butter sauces like buerre blanc or holladaise.
An overheated plate will also
quickly wilt small salads or fine herbs that accompany
hot items. Plates can also get
too cold. Dressing can congeal or sensitive seasonal
greens can "burn." Therefore,
ensuring that the kitchen has ample storage for storing
plates at a proper serving
temperature is vital for the food served on them.

Guidelines to help plating attractive

 1. Keep food off the rim of the plate
2. Arrange the items for the convenience of the
customer
3. Keep space between items. Each item should have its
own identity
4. Maintain unity. Create a centre of attention and relate
everything to it.
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.

54
Serving Baked Fish
 Serve baked fish with a
sauce or seasoned butter
to enhance moistness and
improves palatability.
Serving with lemon also
enhances the fish.
 For service, the fish is
removed from the dish,
the liquid is strained,
degreased, reduced and
finished by adding butter,
cream or veloute sauce.

Serving Broiled Lobster

 Serve immediately with
melted butter or
appropriate
sauce and garnish.

Sautéed and Pan Fried

 Remove the fish with
spatula and place on
serving plate with
presentation side up.
 Sprinkle fish with lemon
juice and chopped
parsley.
 Heat raw butter in the
sauté pan until it turns
light brown. Pour over
fish immediately and
serve at once.
 Serving Poached or
Simmered Fish in Court bouillon
 Served poached fish with
appropriate sauce, such
as hollandaise for hot
fish and a mayonnaise –
based sauce for cold
fish. Mild vinaigrette go
well with both hot and
cold poached fish.

Serving Poached Fish in

Fumet and Wine
 Add fish veloute and
heavy cream and bring to
boil.
 Adjust seasoning with
salt, white pepper and
lemon Reduce the
cushion over high heat to
about ¼ of its volume.
 juice.
 Strain the sauce.
 Arrange the fish on
plates for service, coat
with sauce and serve
immediately.

Glazing
Poached fish is sometimes
glazed before serving
1. Combine the finished
sauce with egg yolk,
hollandaise sauce or
lightly whipped cream.
2. Coat the fish with the
sauce and run the plate under
Broiler until the sauce is
golden brown.