PARTS OF A FISH

By group 3
POSITION AND
STRUCTURE:

Fish consist of water, protein,

fats and small amount
of minerals and vitamins
 1. Fish cooks very quickly,
even at low heat

2. fish is naturally tender.

High heat will result to toughening

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.

FAT FISH- are those that are
high in fat.

salmon tuna
trout

mackerel
LEAD FISH- are those that are
low in fat

cod
sole red snapper

bass
CLASSIFICATION
OF
SEAFOOD
1.FIN FISH- fish with fins and internal skeletons
A.SALTWATER FISH
-flat fish
-flounder
-sole
-black sea bars
-blue fish
-cod
-grouper
B.FRESHW
ATER
-catfishFISH
-eel
-tilapia
 2.SHELL FISH- fish with external
shells but no internal bone structure.
They have hard outer shells
A.MOLLUSK
-are soft sea animals

• Bivalves- they have pair of

hinged shells (clams, oysters)

• Univalves- hey have a

single shell (abalone)
• Cephalopods-( octopus,
squid)
B.CRUSTACEANS
-are animals with
segmented shells and
jointed legs (shrimp,
crab)
LEARNING
OUTCOME
4STORE
VEGETABLE
DISHES
FRESH VEGETABLE
 • Store at 0° F(-18°C). or
colder in original container
FROZEN until ready for use.
VEGETABLES • do not freeze thawed
vegetables
 1.Store in a cool (less

DRIED than 75°F) dry, well

ventilated place.
VEGETABLES 2.Keep well sealed and
off the floor.
 • keep in a cool dry
place, away from
sunlight and off the
floor.
CANNED • Discard cans that
show signs of
VEGETABLES damage (swollen,
badly dented rusted
cans).
 CREATIVE
PRESENTATION
TECHNIQUES
VEGETABLE
PUREES
1.Cook vegetable until soft, then drain well
2. In food processor, process vegetable to
smooth puree.
3. Add melted butter or margarine
4. Season with salt and pepper and process
again.
5. Add whipping cream
6. Using ice cream scoop or spoon, shape
puree on heatproof plate and place in oven
or microwave until hot
RIBBON VEGETABLES
• With vegetable peeler, shred
carrot, corvette and radish
into long ribbons, about 2.5
cm, wide, pressing lightly
with peeler so ribbons will be
very thin
• Toss vegetables with melted
butter or margarine.
• Cook till tender- crisp.
 VEGETABLE RINGS
1.With sharp knife, cut 3 peppers (green, yellow, red) and onion
into rings
2. Remove core, seeds and membranes from peppers
3.Toss vegetables with melted butter or margarine
4. Cook until tender- crisp
5.Serve hot or refrigerate to serve chilled
Thanks a lot
FOR YOUR
TIME