COOKERY REVIEWER

MARKET FORMS OF FISH

❖ Whole Fish - The entire fish; This form has the shortest shelf life.

❖ Drawn Fish - Fish that have had their gills and entrails removed; This form has the
longest shelf life. (Still a whole fish except it no longer has gills and entrails)

❖ Dressed Fish - Drawn fish that have had their fins, scales, and sometimes their
head removed.

❖ Filets - Most common cut offered in restaurants.

❖ Butterflied - Resembles an open book. The fish is cut so the two sides lie open,
attached by skin.

❖ Steaks - The cross-section cut of dressed fish.

❖ Cubed Fish - Leftover pieces from large fish. Often used in stir-fries, stews, or
kebabs.

❖ Fish Sticks - Small, leftover pieces of fish that are pressed together. They are
breaded, battered, or sold frozen.

❖ Live Fish - Fish that are usually sold alive e.g. Mudfish and Catfish

MARKET FORMS OF SHELLFISH

Mollusks

❖ Oysters - May be purchased live, shucked, or canned.

❖ Clams - Should smell fresh and sweet; They can be purchased in three
forms: (1) Whole (2) Shucked (3) Canned

❖ Mussels - The shells of live mussels should be closed or should close

when tapped lightly.

❖ Lobsters - Sold live, frozen, or as freshly cooked meat.

 ❖ Scallops - Sold fresh and shucked by the pound or the gallon.
Crustaceans

❖ Shrimps - May be purchased raw in the shell. They may also be

purchased peeled and deveined.

❖ Crabs - Most crabs are purchased with the shell intact, either life,
cooked, or frozen.

Crustaceans

*Note: In the book, parehas lang talaga ang description ng Cutlet and Darnes.

DIFFERENT CUTS OF FISH

❖ Butterfly - Achieved by removing the head and inside of the fish, including the rib
bones.

❖ Cheeks - The small pockets of flesh found just below each eye. Hailed by many as
one of the tastiest parts.

❖ Cutlet - Single-serving cross-section portion sliced straight through the backbone of

whole, dressed, round fish.

❖ Darnes - Single-serving cross-section portion sliced straight through the backbone of

whole, dressed, round fish.

❖ Dressed - Whole fish which have been scaled, gutted, and had the gills and fins
removed.

❖ Filets - Meat cut from the side of the fish. It is a versatile cut.

❖ Goujons - Small strips cut from filet lengthways.

❖ Loins - Cut from large fish.

❖ Pan Dressed - Small to medium sized whole fish which have been scaled, gutted,
and the fins, head, and tail removed so as to fit into a frying pan.

❖ Steaks - A thick, usually boneless piece cut from larger fish such as tuna or
swordfish.

❖ Supremes - Cut from large filets or loins of fish.

 ❖ Tail - Generally all-in-one pieces consisting of the part of the fish nearest to the tail
fin.

❖ Troncons - Cut through the bone of a whole flat fish (also called steaks).

CLASSIFICATION OF SEAFOOD AND EXAMPLES

1. White Fish - Found in tropical and subtropical environment. Has

backbones, internal skeleton of cartilage and bones, gills for
breathing, and fins for swimming. Can be divided into three
categories based on skeleton type:
○ Flat Fish - Flounder, Halibut Fish
○ Round Fish - Trout, cod, bass
○ Boneless Fish - shark

2. Oily Fish - Has fat content between 10-25% that is rich in

polyunsaturated fatty acids. They have fark flesh that has a high
nutritional value.
○ Herring
○ Sardines
○ Salmon

3. Shellfish - types of fish that has a shell and indigestible skin.

○ Crustaceans - These have crusts on top or a shell which acts as a
shield.
■ Lobsters, Prawns, Crab, Cray
○ Mollusks
■ Uni - valve Mollusks - Mollusks with one shell; examples are
periwinkle and whelks.
■ Bi - Valve Mollusks - Mollusks with two shells hinged at one
end like mussels, oysters and scallops.
■ Cephalopods - Has no outer shell but a single internal one
called PEN. Examples include octopus, squid and cuttlefish.
FINS

➔ Fins - Helps the fish swim. The large muscles actually do the most work
but the fins help to balance and to turn. Some have larger fins to also
protect their self from predators.

a. Dorsal Fin - Lends stability in swimming

b. Pectoral Fin - Allows fish to dive and to stay in one spot.

c. Pelvic Fin - This is also called the leg fin. It helps the fish to move up, down and turn.

d. Tail Fin - Helps the fish to propel

e. Ventral Fin - Serves to provide stability in swimming.

f. Caudal Fin - In most fish, the caudal or tail fin is the main propelling fin.

g. Anal Fin - It lends stability in swimming.

Other Parts of a Fish

➔ Lateral Line - Helps the fish detect vibration, sensors and helps the fish to
find food to navigate and avoid predators.
➔ Gills - It supplies the fish with oxygen that they need from water.

THAWING METHODS

❖ Refrigerator thawing (-18 degrees Celsius)

❖ Cool water thawing
❖ Microwave thawing

STOCKS

➔ Stock is a liquid flavored from meat, poultry,fish and their bones and from
vegetable seasonings. (flavor and essence are extracted)​
➔ Stocks are used to make soups and sauces ​
➔ Used in cooking many specialty dishes

Principles (factors) of preparing stocks​

1. The ingredients should always be covered with cold water. When bones are
covered with cold water, blood and other​impurities dissolve. As the water heats,
the impurities​coagulate and rise to the surface. Hot water would cause the​
impurities to coagulate more quickly and remain dispersed in the​stock without
rising to the top, making the stock cloudy. ​

2. The stock should be brought to a boil and then reduced to a simmer, a

temperature of approximately 185F (85C). While​simmering, the ingredients
releases the flavors into the liquid. Liquid will remain clear as it reduces and
develops a stock. ​

3. A stock should be skimmed often to remove the fat and impurities ​

4. Once the stock is cooked, the liquid must be separated from solid ingredients. ​

5. Most stocks are prepared in large quantities, cooled and held for a later use

6. Once cold, transfer to a sanitized covered container and store in the

refrigerator. Stocks lasts up to one week under refrigeration​and several months
if frozen. ​

7. Fat rises to the top when stocks are refrigerated. The hardened fat​is easily
lifted and scraped before the stock is reheated. ​

Ingredients of Stock

● Nourishing Element​- Is the most important ingredient in a stock. It provide

flavor,​nutrients, and color. Some benefits it may bring to the stock,such as
bones which adds gelatin. ​

1. Fresh bones ( beef, chicken, fish, veal or game) ​

2. Meat Trimmings ​
3. Fish Trimmings for fish stocks​
4. Vegetable for vegetable stocks ​

● Mirepoix ​- A mixture of coarsely chopped vegetables that is used in a ​stock

to add flavor, nutrients and color. The ingredients vary​
with each recipe, usually include 2 parts onions, one part celery and one
part carrots. ​
● Bouquet Garni - A combination of fresh herbs and vegetables, such as
carrots,leeks, celery, thyme, and parsley stems that are bundled ​with
 butcher’s twine. Added directly to the liquid and is removed before the
stock is used in other food.
● Liquid - Almost always in the form of water, makes up the largest of​stock.
The liquid used to make stock should be cold to maximize flavor and
prevents stock from turning cloudy.

Classification of Stock
★ White Stock - Chicken Stock
★ Brown Stock - Beef Stock
★ Fish Stock - Fish Stock
★ Vegetable Stock - Vegetable

➔ How does the duration of simmering influence the extraction of flavors and
the consistency of the final product?
◆ Flavor Extraction​
◆ Aromatics and Bouquet​
◆ ​Consistency and Texture Development​
◆ ​Emulsion and Integration of Flavors​
➢ In what ways can the implementation of ethical cooking practices, such as
minimizing food waste and using animal products responsibly, contribute to
the development of a more conscientious and compassionate approach to
cookery or culinary arts?
○ Reduce Food waste (environmental impact and sustainability) ​
○ Using locally produced and seasonal ingredients (supporting local
communities) ​
○ ​Responsible use of Animals products(animal welfare and
sustainable fishing and farming practices) ​
○ ​Promoting Health and Well-being​
○ ​Educating and Raising Awareness (Chef as educator, culinary
training)​
○ ​Community Engagement and Social Responsibility (community
initiatives - food donation programs thru local charities) ​

SOUP
➔ Soup is a popular menu choice as an appetizer, main course or as an
entree ​
 ➔ Thickening agents: Roux, rice, pasta, vegetable puree, potato, pulses or
beans
➔ Types: Hot or Cold, Clear or Stew-like, Thick or Thin

Classification of Soups
1. Clear Soup - are all based on clear, unthickened broth or stock. Served
with plain or wide variety of garnishes or vegetable meat​
a. broth - flavor-packed liquid that is a by-product of simmered meat or
vegetables. Also called bouillon.
b. ​vegetable - made from clear seasoned stock or broth with 1 or 2
types of vegetables
c. consomme - a rich flavorful stock or broth made perfectly clear and
transparent.

2. Thick Soup - are opaque and thickened by adding a thickening agent (ex.
roux, cream, vegetable puree)
a. cream soups - a velvety-smooth, thick soup. Made with cooked
vegetables that are sometimes pureed
b. bisque - rich, thick, smooth soup that’s often made with shellfish,
such as lobsters or shrimps
c. chowder - a thick, chunky soup. Traditionnally, chowders are made
with seafood or fish but chowders with poultry, vegetable and cheese
have become popular.

3. Specialty soup - these soups fall into either category of clear or thick
soups. Many hearty varieties that can also be considered as stews.
Philippines provides its specialty soup that come from different regions. Ex.
bulalo ​
a. beer, bouillabaisse, chowder, consomme with gold leaf, fruit soup,
miso soup, shark fin clear soup

CREAM SOUP PROCEDURES

1. Sweat hard vegetables, such as carrots or celery in butter or oil, by slowly cooking
them over low heat.

2. Once the vegetables have sweated, thicken the soup by adding flour to make a roux.
3. Add hot stock or milk to the roux and vegetables. Simmer but do not boil

4. Add a spice sachet or bouqet garni, along with any soft vegetables such as
asparagus or broccoli. Cook until vegetables are soft

5. skim impurities and fat from soup as it simmers.

6. Puree the soup until it is very smooth

7. Add hot bechamel

8. Taste and adjust