Prepare

Vegetable Dishes
 Plants or Parts of Plants
tubers roots
Vegetables
Flower Bulbs
shoots Fruits stems
leaves
 VEGETABLES
 An edible part of a plant eaten either raw or
cooked.
 Some big hotels and restaurants even resort
importing vegetables just to meet their
demand.
 Vegetables may be classified according to their
colour and flavour.
 VEGETABLES
 COLOR
Green- Chinese cabbage, peas,
Yellow-carrots, squash
White-raddish, cauliflower
Red-beets, red cabbage
 FLAVOR
Mild-flavoured-peas, carrots
Strong-flavoured-cabbage, cauliflower
Vegetables are important
sources of many
nutrients……..
Diets rich in
potassium may help
maintain normal
blood pressure..
Vegetables are important
sources of many Dietary fiber from
nutrients…….. vegetables, as part of
an overall healthy diet,
helps reduce blood
cholesterol levels and
may lower risk of heart
disease.
Vegetables are important
sources of many
nutrients…….. Folate (folic acid)
helps the body
form red blood
cells.
Vegetables are important
sources of many
nutrients…….. Vitamin A keeps eyes
and skin healthy and
helps to protect against
infections.
Vegetables are important
sources of many
nutrients…….. Vitamin C helps heal
cuts and wounds, and
keeps teeth and gums
healthy. Vitamin C aids
in iron absorption.
 Classifications of Vegetables

A. According to parts of plants

Gourd Cucumber

family

Pumpkin Chayote
 Classifications of Vegetables

A. According to parts of plants

Peas
Seed and Corn
pods

Beans Okra
 Classifications of Vegetables

A. According to parts of plants

Fruit Eggplant Sweet pepper

Vegetables

Avocado Tomato
 Classifications of Vegetables

A. According to parts of plants

Roots and Beets Carrot

Tubers
Artichoke

Turnip Radish
 Classifications of Vegetables

A. According to parts of plants

Cabbage Cauliflower
Brocolli

family

Bokchoy Brussels sprouts

 Classifications of Vegetables

A. According to parts of plants

leek
Onion garlic
Family Onions

Onion chives
Scallion shallot
 Classifications of Vegetables

A. According to parts of plants

spinach
Leafy
Greens

Lettuce
 Classifications of Vegetables

A. According to parts of plants

Stalks, asparagus
stems and
Fennel

shoots

celery Bamboo shoot

 Classifications of Vegetables

A. According to parts of plants

Mushrooms
 Classifications of Vegetables

B. According to Chemical Composition

Carbohydrates-rich vegetables
– seeds, roots, tubers
 Protein-rich vegetables –
legumes, peas, beans
 Classifications of Vegetables

B. According to Chemical Composition

 Fat-rich vegetables – nuts, olives,
avocado
 High moisture content – mushroom,
tomatoes, radish, green leafy
vegetables
 Classifications of Vegetables

C. According to Nutritive Value

Vitamin A-rich vegetables – green leafy and
yellow fruits and vegetables
Vitamin C-rich vegetables – yellow vegetables
 Vitamin B (complex) – legumes, peas, beans
Tools and Equipment
Needed in Preparing
Vegetables
 Tools and Equipment Needed in
Preparing Vegetables

1. Paring knife - used in paring.

2. Chef knife - used in cutting
3. Chopping board - used to hold item
while chopping
 Tools and Equipment Needed in
Preparing Vegetables
4. Colander - used to drain excess water
after washing
5. Bowls - used to hold vegetables
6. Utility tray - used to hold ingredients
 Tools and Equipment Needed in
Preparing Vegetables
7. Sauté pan - for sautéing or stir frying
vegetables
8. Steamer - for steaming vegetables
9. Oven - for cooking vegetables oven
steam or bake
Flavor Components
of Vegetables 1. Sugar
Fructose – the
natural sugar that
provides the
sweetness in
vegetables.
Flavor Components 2. Glutamic Acid –
of Vegetables This forms a product
called monosodium
glutamate when
combined with salt. It
is found in large
amount from young
and fresh vegetables.
Flavor Components
of Vegetables 3. Sulfur compounds
- Give the
characteristic strong
flavor and odor of
some vegetables like
onions, leeks, garlic,
chives, cabbage and
broccoli.
Color Components
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.
Color Components
2. Carotenoids – the yellow,
orange to red soluble
pigments found in plants.
• beta carotene from carrots
and squash
• lycopene, from tomatoes
Color Components
3. Flavonoids
• Anthoxanthin –
responsible for the yellow
pigments.
• Anthocyanins –
responsible for red and
blue to violet pigments
(beets) Tube, eggplants
Factors to consider in
choosing good quality
vegetables
1.Freshness
 Fresh vegetables
should be crisp and
bright in colors.
Factors to consider in
choosing good quality
vegetables 2. Absence of
decay or insect
infestation
3. No mechanical
damage or injury.
Factors to consider in
choosing good quality 4. Right degree
vegetables of maturity
5. Variety
 Different varieties
differ in color, shape,
texture and
sometimes flavor.
Nutritional Value of
Vegetables 1. Vitamin A - Green
leafy vegetables are
sources of vitamin A.
Example: alugbati,
ampalaya leaves,
kalabasa leaves ,
malunggay, petchay, sili
leaves
Nutritional Value of
Vegetables
2. Vitamin C
Example: cabbage,
bell peppers,
lettuce, potatoes
dark green, and
yellow vegetables
Nutritional Value of
Vegetables
3. Vitamin B – complex
Beans and leafy greens are
rich sources of vitamin B –
complex Example:
ampalaya tops kulitis,
pepper leaves, saluyot,
dried beans
Nutritional Value of
Vegetables 4. Complex
carbohydrates
Complex carbohydrates
are carbohydrate
molecules with more than
20 – sugar residue. They
are called as
polysaccharide.
Functions of
Carbohydrate 1. Source of energy
( protein sparing and
prevents ketosis)
2. Source of B-
vitamins for CHO
metabolism
Functions of
Carbohydrate 3. Type of carbohydrate
chosen determines:
Fiber content
Glycemic load of diet
Nutrient density and
phytochemical content
Preparing Fresh
Vegetables

1. Washing
Preparing Fresh
Vegetables

2. Soaking
Preparing Fresh
Vegetables
3. Peeling
and Cutting
Basic Knife
1. Chopping – done
with a straight,
downward cutting
motion.
Basic Knife
2. Chiffonade
(shredding) –
making very fine
parallel cuts.
Basic Knife
3. Dicing –
producing cube
shapes
Basic Knife
4. Diamond
(lozenge) – thinly
slicing and cutting
into strips of
appropriate width
Basic Knife
5. Mincing –
producing very fine
cut usually for
onions and garlic
Basic Knife

6. Julienne and
baton net – making
long rectangular cut
Basic Knife
7. Pays Anne
(Fermi ere) –
making curved or
uneven cuts of the
same thickness
Basic Knife

8. Rondelle – making
cylindrical cut
Basic Knife

9. Bias –making
diagonal cut
Basic Knife
10. Oblique, or roll
cuts – making diagonal
cut by rolling the long
cylindrical vegetables
Prepare Vegetable
Dishes
Effects of Cooking
Vegetables
1. Changes in
texture
Effects of Cooking
Vegetables

2. Water is either
lost or absorbed
Effects of Cooking
Vegetables

3. Changes in
color
Effects of Cooking
Vegetables

4. Changes in
nutrients
General Rules of
Vegetable Cookery
 Don‘t overcook.
 Prepare vegetable as
close to service time
as possible and in
small quantities.
General Rules of
Vegetable Cookery
If the vegetable must
be cooked ahead,
undercook slightly and
chill rapidly. Reheat
at service time.
General Rules of
Vegetable Cookery
 Never use baking
soda with green
vegetables.
 Cut vegetables
uniformly for even
cooking.
General Rules of
Vegetable Cookery
Cook green
vegetables and
strong – flavored
vegetables
uncovered.
Standard Quality of
Cooked Vegetables
1. Color
2. Appearance
on plate
Standard Quality of
Cooked Vegetables
3. Texture
4. Flavor
5. Seasonings
Standard Quality of
Cooked Vegetables
6. Sauces
7. Vegetable
combinations
Cooking Frozen and Canned Vegetables
Culinary Terms of
Vegetables Bouquet ere –
bouquet of vegetables
Printaniere –
spring vegetables
Culinary Terms of
Vegetables
Jardinière – garden
vegetables
Primeurs – first
spring vegetables
Culinary Terms of
Vegetables Clamart – peas
Ceecy – carrots
Dubarry –
cauliflower
Culinary Terms of
Vegetables Doria – cucumbers
cooked in butter
Fermiere – carrots,
turnips, onions,
celery cut into
uniform slices
Culinary Terms of
Vegetables
Florentine – spinach
Forestiere –
mushrooms
Judic – braised
lettuce
Culinary Terms of
Vegetables Lyonnaise – onions
Parmientier –
potatoes
Princesse –
asparagus
Culinary Terms of
Vegetables
Nicoise – tomatoes
concasse cooked
with garlic
Ways of Cooking
Vegetables
1. Boiling and
steaming
2. Sautéing and
Pan – Frying
Ways of Cooking
Vegetables
3. Braising

4. Baking

5. Deep – frying
Store Vegetable
Dishes
Fresh Vegetables
1. Potatoes and
onions are stored at
cool temperature.
(50 -65°F) in a dry,
dark place
 Harvesting, Curing, and Storing Crops

 Harvesting-the act of gathering crops.

 Curing- is a treatment or something that
stops a problem or improves a bad
situation.
 Storing- place where it can be kept safely.
Crops for Cool Storage (45° - 60° F)
These crops are best kept in a
cool place, which could be a
basement, an unheated bedroom
or an attached garage.
 Crop Harvesting and Curing Storage

Gather pods as they dry. Dry Store in airtight jars

Dry Beans whole pods in a warm, dry place in a cool, dark
until crisp. Shell beans and place.
continue drying in open
containers at room temperature
for two weeks.
 Crop Harvesting and Curing Storage

Gather ears after the plants and Store whole, dry

husks dry before the weather ears in boxes or
Grain Corn turns cool and damp. Remove bins in a cool dry
husks. Dry ears in a warm, well – place.
ventilated place for at least a
week. Continue to dry until half
of the kernels fall when ears are
twisted between two hands.
 Crop Harvesting and Curing Storage
Dig, then pull when plant is still 60% green.
Garlic Cure in a warm, well-ventilated place for at
least 2 weeks. Trim back tops to 4 inches, and
then cure for another week. Trim again before
storing. Store in boxes or mesh
bags in a cool place with
moderate humidity.
Pull when at least half of the tops are dead or
have fallen over. Avoid harvesting in wet
Onion weather. Cure in warm, shady, well-ventilated
place for a week. Trim back tops, and then cure
for 2 weeks more. Trim again before storing.
 Crop Harvesting and Curing Storage

Potato Harvest before soil temperature Store in closed

fall below 55° F to minimize boxes or cloth –
bruising. Protect from sun. Wash covered baskets in
only to remove clods of soil. Cure a place with
in a cool, dark, moist place for 2 -3 moderate humidity.
weeks.
 Crop Harvesting and Curing Storage

Sweet Dig while the weather and Store at cool

Potato soil are still warm. Cure in a temperature and
warm, humid place for 1-2 moderate
weeks until all skin wounds humidity. Avoid
have healed. chilling.
 Crops for Cold Storage (32°-45° F)
Very low refrigerator temperature prolong
the storage life of these fruits and
vegetables, but many can also be stored in
slightly higher temperatures using time-
tested methods.
 Crop Harvesting and Curing Storage

Harvest before outermost Refrigerate in plastic

Cabbage leaves start losing color, of bags or plant trimmed
before hard freeze. Remove cabbage heads with
outer leaves. roots attached in
buckets of damp sand
in a root cellar or cold
greenhouse.
 Crop Harvesting and Curing Storage

Harvest before hard Refrigerate or pack

Carrot freeze. Trim tops to one- damp sand in a
half inch. Wash gently in sealed container
cool water. Refrigerate in and store in a cold
plastic bags. place.
Crop Harvesting and Curing Storage

Before hard freeze, lift plants

Celery with soil attached to roots. Store in a cool place.
Transplant to a shallow bin or
bucket, or a bed in a cold
greenhouse. Keep celery roots
moist to wet, but keep foliage
dry. Harvest stack if needed
by cutting with a sharp knife.
 Crop Harvesting and Curing Storage

Turnip Harvest before hard Refrigerate or pack

freeze. Trim tops to one- in damp sand in a
half inch, but do not trim sealed container
roots. Wash in cool water. and store in a cold
places.
 Crop Harvesting and Curing Storage

Cut ripe from the vine, leaving Store in bushel

Pumpkin & a short stub of stem attached. baskets or on shelves
Winter Squash Wipe with a damp cloth to in a cool place with
remove soil. Cure in a well- moderate humidity.
ventilated place with warm
room temperature. For 1-2
weeks
Fresh Vegetables
2. Other vegetables
must be refrigerated.
To prevent drying
they should be kept
covered or wrapped.
Fresh Vegetables
3. Peeled and cut
vegetables should be
covered or wrapped,
and use quickly to
prevent spoilage.
Fresh Vegetables
4. Potatoes, eggplants and
other vegetables that brown
when cut should be treated
with an acid or blanched them
to inactivate the enzyme that
cause browning. Raw, cut
potatoes are held in cold water
for a short time.
Fresh Vegetables

5. Store all fresh

vegetables for a
short time.
Frozen Vegetables

1. Store at 0°F (-18°C).

or colder in original
container until ready
for use.
Frozen Vegetables

2. Do not refreeze
thawed
vegetables.
Dried Vegetables
1. Store in a cool
(less than 75°F)
dry, well
ventilated place.
Dried Vegetables

2. Keep well sealed

and off the floor.
Canned Vegetables
1. Keep in a cool dry
place, away from
sunlight and off the
floor.
Canned Vegetables
2. Discard cans that
show signs of
damage (swollen,
badly dented rusted
cans).
Left-overs

1. Don‘t mix
batches.
Left-overs
2. Store leftover
creamed vegetables for
one day only. Before
storing, cool rapidly by
placing the container
on ice.
 Present
Vegetable Dishes
 1. Good
preparation and
cooking
techniques.
2. Professional
Skills
3. Visual Sense
  Portion
size
 Arrangement on
 Balance the plate
 1. Main item in
front, vegetables,
starch items and
garnish at the
rear.
2. Main item in the
center, with
vegetable
distributed around
it.
 3. Main item in the
center with neat piles
of vegetables carefully
arranged around
4. A starch or vegetable
item heaped in the
center, the main item
sliced and leaning up
against it.
1. Keep food off the
rim of the plate.
2. Arrange the items
for the convenience
of the customer
3. Keep space between
items, unless, they are
stacked on one
another.
 4. Maintain
unity.
5. Make every
component count.
6. Add sauce or
gravy attractively on
plate.

7. Keep it simple.
Store Vegetable
Dishes
Fresh Vegetables
1. Potatoes and
onions are stored at
cool temperature.
(50 -65°F) in a dry,
dark place
 Harvesting, Curing, and Storing Crops

 Harvesting-the act of gathering crops.

 Curing- is a treatment or something that
stops a problem or improves a bad
situation.
 Storing- place where it can be kept safely.
Crops for Cool Storage (45° - 60° F)
These crops are best kept in a
cool place, which could be a
basement, an unheated bedroom
or an attached garage.
 Crop Harvesting and Curing Storage

Gather pods as they dry. Dry Store in airtight jars

Dry Beans whole pods in a warm, dry place in a cool, dark
until crisp. Shell beans and place.
continue drying in open
containers at room temperature
for two weeks.
 Crop Harvesting and Curing Storage

Gather ears after the plants and Store whole, dry

husks dry before the weather ears in boxes or
Grain Corn turns cool and damp. Remove bins in a cool dry
husks. Dry ears in a warm, well – place.
ventilated place for at least a
week. Continue to dry until half
of the kernels fall when ears are
twisted between two hands.
 Crop Harvesting and Curing Storage
Dig, then pull when plant is still 60% green.
Garlic Cure in a warm, well-ventilated place for at
least 2 weeks. Trim back tops to 4 inches, and
then cure for another week. Trim again before
storing. Store in boxes or mesh
bags in a cool place with
moderate humidity.
Pull when at least half of the tops are dead or
have fallen over. Avoid harvesting in wet
Onion weather. Cure in warm, shady, well-ventilated
place for a week. Trim back tops, and then cure
for 2 weeks more. Trim again before storing.
 Crop Harvesting and Curing Storage

Potato Harvest before soil temperature Store in closed

fall below 55° F to minimize boxes or cloth –
bruising. Protect from sun. Wash covered baskets in
only to remove clods of soil. Cure a place with
in a cool, dark, moist place for 2 -3 moderate humidity.
weeks.
 Crop Harvesting and Curing Storage

Sweet Dig while the weather and Store at cool

Potato soil are still warm. Cure in a temperature and
warm, humid place for 1-2 moderate
weeks until all skin wounds humidity. Avoid
have healed. chilling.
 Crops for Cold Storage (32°-45° F)
Very low refrigerator temperature prolong
the storage life of these fruits and
vegetables, but many can also be stored in
slightly higher temperatures using time-
tested methods.
 Crop Harvesting and Curing Storage

Harvest before outermost Refrigerate in plastic

Cabbage leaves start losing color, of bags or plant trimmed
before hard freeze. Remove cabbage heads with
outer leaves. roots attached in
buckets of damp sand
in a root cellar or cold
greenhouse.
 Crop Harvesting and Curing Storage

Harvest before hard Refrigerate or pack

Carrot freeze. Trim tops to one- damp sand in a
half inch. Wash gently in sealed container
cool water. Refrigerate in and store in a cold
plastic bags. place.
Crop Harvesting and Curing Storage

Before hard freeze, lift plants

Celery with soil attached to roots. Store in a cool place.
Transplant to a shallow bin or
bucket, or a bed in a cold
greenhouse. Keep celery roots
moist to wet, but keep foliage
dry. Harvest stack if needed
by cutting with a sharp knife.
 Crop Harvesting and Curing Storage

Turnip Harvest before hard Refrigerate or pack

freeze. Trim tops to one- in damp sand in a
half inch, but do not trim sealed container
roots. Wash in cool water. and store in a cold
places.
 Crop Harvesting and Curing Storage

Cut ripe from the vine, leaving Store in bushel

Pumpkin & a short stub of stem attached. baskets or on shelves
Winter Squash Wipe with a damp cloth to in a cool place with
remove soil. Cure in a well- moderate humidity.
ventilated place with warm
room temperature. For 1-2
weeks
Fresh Vegetables
2. Other vegetables
must be refrigerated.
To prevent drying
they should be kept
covered or wrapped.
Fresh Vegetables
3. Peeled and cut
vegetables should be
covered or wrapped,
and use quickly to
prevent spoilage.
Fresh Vegetables
4. Potatoes, eggplants and
other vegetables that brown
when cut should be treated
with an acid or blanched them
to inactivate the enzyme that
cause browning. Raw, cut
potatoes are held in cold water
for a short time.
Fresh Vegetables

5. Store all fresh

vegetables for a
short time.
Frozen Vegetables

1. Store at 0°F (-18°C).

or colder in original
container until ready
for use.
Frozen Vegetables

2. Do not refreeze
thawed
vegetables.
Dried Vegetables
1. Store in a cool
(less than 75°F)
dry, well
ventilated place.
Dried Vegetables

2. Keep well sealed

and off the floor.
Canned Vegetables
1. Keep in a cool dry
place, away from
sunlight and off the
floor.
Canned Vegetables
2. Discard cans that
show signs of
damage (swollen,
badly dented rusted
cans).
Left-overs

1. Don‘t mix
batches.
Left-overs
2. Store leftover
creamed vegetables for
one day only. Before
storing, cool rapidly by
placing the container
on ice.
Perform Mise’ En Place
(Seafood Dishes)
Classifications of
TWO
Seafood CATEGORIES

Fin fish
Shell fish
Fin Fish
 fish with fins
and internal
skeletons
Fin Fish
a.Saltwater fish
•Flatfish
•Round fish
Fin Fish
a.Saltwater fish
•Flatfish
Flounder
Sole
Sole
Flounder
Fin Fish
a.Saltwater fish
•Round fish
Black sea bass
Bluefish
Cod
Grouper
Cod
Grouper
Black sea bass
Bluefish
Fin Fish
b. Freshwater fish
•Cat fish
• Eel
•Tilapia
Cat fish
Eel
Tilapia
Shell Fish  fish with
external shells
but no internal
bone structure.
They have hard
outer shells.
Shell Fish TWO CLASSIFICATIONS
OF SHELLFISH

A. Mollusks – are
soft sea animals
Mollusks
Bivalves – they have a
pair of hinged shells
(clams, oysters)
Clams
Oysters
Mollusks
Univalves – they
have a single shell
(abalone)
Abalone
Mollusks
Cephalopods –
(octopus, squid)
Octopus
Squid
Shell Fish TWO CLASSIFICATIONS
OF SHELLFISH

B. Crustaceans –
are animals with
segmented shells
and jointed legs
(shrimps, crabs)
Shrimps
Crabs
Parts of a Fish
Composition and
Structure Fish consists of
water, protein, fats
and small amount
of minerals and
vitamins.
Fish has very little
connective tissue.
Composition and
Structure It means:
1. Fish cooks
very quickly,
even at low
heat.
Composition and
Structure It means:
2. Fish is naturally
tender. High heat
will result to
toughening of
protein.
Composition and
Structure It means:
3. Moist-heat
methods are used
not to create
tenderness but to
preserve moistness
and provide variety.
Composition and
Structure It means:
4. Cooked fish
must be handled
very carefully.
Fat fish
- are those that
are high in fat.
(salmon, tuna,
trout, mackerel)
Salmon
Tuna
Trout
Mackerel
Lean fish
– are those that
are low in fat.
(sole, cod, red
snapper, bass)
Sole
Cod
Red snapper
Black sea bass
 Market
Forms of Fish
Market Forms of Fish
A. Live fish
Are
transported
and marketed
alive.
Market Forms of Fish
B. Whole and
Round Fish
Are caught
and taken from
the water.
Market Forms of Fish
C. Dressed Fish
Is whole fish
with scales,
entrails, fins and
head removed.
Market Forms of Fish
D. Fillet
Is the boneless
side of the fish
cut lengthwise
form the
backbone.
Market Forms of Fish
E. Steaks
. Are the across
section slices cut
from a large, dresses
fish; the cross section
of backbone
generally include.
Market Forms of Fish
F. Butterfly Fillet
Are the two sides of
the fish cut
lengthwise away
from the backbone
and held together by
the uncut flesh and
skin of the belly.
Market Forms of Fish
G. Sticks
Uniform stick
cuts form large
blocks of frozen
fillets.
Market Forms of Fish
H. Drawn Fish
 Are marketed
with only the
entrails
removed.
Characteristics and Market
forms of Shellfish
CHARACTERISTICS

Mollusks
Characteristics Mollusks
Oysters have
rough, irregular
shells.
 Hard-shell
clams – can
be eaten raw
Characteristics Mollusks
Flesh of oyster is
extremely soft
and delicate and
contains high
percentage of
water.
Characteristics Mollusks
 Soft-shell clams are
called steamers.
The usual way to
cook is to steam.
Characteristics
Mollusks
The shells of mussels
are not as heavy as
clamshells, yellow to
orange in color and
firm but tender when
cooked..
Characteristics
Mollusks
 Scallops are
creamy white in
color and have
a sweet flavor.
Characteristics
Mollusks
 Squid is somewhat
chewy and are cut
up or either fried
quickly.
Characteristics
Crustaceans
The lobster shell is
dark green or bluish
green but turns red
when cooked.
Characteristics
Crustaceans
Live lobster
must be alive
when cooked.
Market Forms of
Shellfish
Live shellfish
It is always
best to market.
Market Forms of
Shellfish
Whole shellfish
It should be
sold live.
Market Forms of
Shellfish Shucked
Shell is
removed, can
be sold fresh or
frozen
Market Forms of
Shellfish Headless
It applies to
shrimp, head is
taken off.
Market Forms of
Shellfish Cooked shellfish
are canned
and exported.
Handle Seafood
Dishes
Checking Freshness of
Seafood
Fin Fish
1. Fresh and
mild odor
2. Eyes are clear,
shiny and bulging
Checking Freshness of
Seafood Fin Fish
3. Red or pink
gills
4. Texture of
flesh is firm or
elastic
Checking Freshness of
Seafood
Fin Fish
5. Shiny scales,
and tightly cling,
on skin
Checking Freshness of
Seafood
Shellfish
1. Oysters, clams,
mussels in the shell
must be alive. Tightly
closed shells when
jostled.
Checking Freshness of
Seafood
Shellfish
2. Live or shucked
oysters must have a
very mild, sweet smell.
Checking Freshness of
Seafood Shellfish
3. Discard any mussels
that are very light in
weight or seem to be
hollow.
Checking Freshness of
Seafood
Shellfish
4. Strong fishy odor or
a brownish color is a
sign of age or spoilage.
Checking Freshness of
Seafood Shellfish
5. Live lobster must be
alive when cooked.
The meat will be firm
and the tail springs
back when
straightened.
Checking Freshness of
Seafood Shellfish
6. Frozen shrimp should
be solidly frozen when
received.
7. Glazed shrimp should
be shiny with no freezer
burn.
Checking Freshness of
Seafood
Shellfish
8. All shrimps should
smell fresh and sweet.
A strong fishy or iodine
smell indicates age or
spoilage.
Checking Freshness of
Seafood
Shellfish
9. Live crabs should be
kept alive until cooked.
10. Frozen crabmeat
should be treated like
any other frozen fish.
Handling and Storage of
Seafood Fresh fish
1. Store on crushed
ice. Use drip pans
to allow for
drainage of melted
ice.
Handling and Storage of
Seafood Fresh fish
2. In refrigerated
box at 30° to 34°F
(-1° to 1°C).
3. Fresh fish may be
stored for 1 to 2
days.
Handling and Storage of
Seafood Fresh fish
4. Check store
fish for
freshness just
before using.
Handling and Storage of
Seafood Frozen fish
1. Frozen products
should be frozen,
not thawed when
received.
Handling and Storage of
Seafood Frozen fish
2. Items should be
well wrapped, with
no freezer burn.
3. Store at 0°F (-18°C.
or colder
Handling and Storage of
Seafood Frozen fish
4. Maximum storage
time
 Fat fish - 2
months
 Lean fish – 6
months
Handling and Storage of
Seafood Frozen fish
5. Rotate stock
– first in, first
out
Handling and Storage of
Seafood Thawing and Handling
of Frozen fish
1. Thaw in refrigerator,
never at room
temperature. If pressed
for time, keep in original
moisture-proof wrapper
and thaw under cold
running water.
Handling and Storage of
Seafood Thawing and Handling
of Frozen fish
2. Small pieces like fillets
and steaks can be cooked
from frozen state to prevent
excessive drip loss. Large
fish should be thawed for
even cooking.
Handling and Storage of
Seafood Thawing and Handling
of Frozen fish
3. Fillets that are to be
breaded can be partially
thawed.
4. Handle thawed fish as
fresh fish. Do not
refreeze.
Handling and Storage of
Seafood Thawing and Handling
of Frozen fish
5. Breaded, battered and
other frozen prepared
fish items are mostly
cooked from frozen state.
Handling and Storage of
Seafood Shellfish
1. MUSSELS
• Keep refrigerated
(32°F to 35°F/0° to
2°C). and protect
from light. Store in
original sack and keep
sack damp.
Handling and Storage of
Seafood Shellfish
2. SCALLOPS
• Shucked scallops
can be cooked
without further
preparation
Handling and Storage of
Seafood Shellfish
2. SCALLOPS
• Keep scallops covered
and refrigerated (30°F to
34°F). Do not let them
rest directly on ice or
they will lose flavor and
become watery.
Handling and Storage of
Seafood Shellfish
3. LOBSTERS
• Live lobsters are either live or
cup up before cooking. Live
lobsters are plunged head first
into boiling water, then
simmered for 5 – 6 minutes. If
served hot, they are drained well
and split in half, and claws are
cracked.
Handling and Storage of
Seafood Shellfish
• Live lobsters can be kept in two
ways
1. packed in moist seaweed,
kept in a cool place
2. in saltwater
• Cooked lobster meat must be
covered and refrigerated at 30°
to 34°F. It is very perishable
and should be used in 1 – 2
days.
Handling and Storage of
Seafood Shellfish
4. SHRIMPS
• Kept frozen at 0°F (-
18°C) or lower
• Thaw in refrigerator
• Peeled shrimp should
be wrapped before
placing on ice
Handling and Storage of
Seafood Shellfish
• Shrimp served hot must
be peeled and deveined
before cooking
• Shrimp to be served
cold, must be peeled
after
cooking to preserve
flavor.
Handling and Storage of
Seafood Shellfish
5. CRABS
• Live crabs should be kept
alive until cooked.
• Frozen crabmeat is very
perishable when
thawed. It must be
treated like any other
frozen fish.
Cook Seafood
Cooking Techniques for
Fish and Shellfish
Fish
is very delicate and
easily overcooked.
Cooking Techniques for
Fish and Shellfish Test for doneness
must be observed.
1. The fish just
separates into
flakes
Cooking Techniques for
Fish and Shellfish Test for doneness
must be observed.
2. If bone is present,
the flesh separates
from the bone, and
the bone is no
longer pink
Cooking Techniques for
Fish and Shellfish Test for doneness
must be observed.
3. The flesh
becomes opaque
(usually white).
Lean fish
• It is best served
with sauces to
enhance
moistness and
gives richness.
Lean fish •Poaching is the
moist heat method
suited
•Fish should be
basted with butter
or oil if broiled or
baked.
Lean fish
• 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 •Fat fish are well
suited to broiling
and baking. The
dry heat methods
eliminate excessive
oiliness.
Fat fish • 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
Shellfish •Shrimps like
other shellfish,
become tough
and rubbery
when cooked at
high
temperature.
Scaling
Whole
Fish
Scaling Whole Fish
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.
Scaling Whole Fish
3. Begin to rake the
scales from the tail
towards the head. They
should start coming off
in clumps.
Scaling Whole Fish
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.
Scaling Whole Fish
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.
Filleting Fish
Deboning Fish
Opening Oyster
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.
Opening Oyster
2. Work tip of knife into
the oyster (about 1/2
inch).

3. Twist knife handle to

pop oyster open.
Opening Oyster
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.
 Opening Clams
Scrub clams under
cool running water
using a stiff kitchen
brush
 Opening Clams
Over a bowl, hold the
clam firmly in your
hand and insert the
clam knife between the
top shell and bottom
shell
 Opening Clams
Open the shell. Slide
the knife between the
clam and the shell.
Detach the clam.
Opening Clams
The clam is now
ready to be
cooked or eaten
raw.
 Cleaning A Squid

Pull off the head Remove the ink sac.

Cleaning A Squid

Remove beak from

Cut Tentacles tentacles
Cleaning A Squid

Pull out the tail tube and

cartilage Pull off the skin
Cleaning A Squid

Cut into rings

Splitting a Lobster

1. Place the lobster on

its back on a tea towel
to prevent slipping.
Splitting a Lobster
2.Using a heavy sharp
knife, cut right
through the underside
of the body and tail,
down the center.
 Splitting a Lobster
3. Turn the lobster around
and continue the cut
through the center of the
head. Place the lobster on
its back on a tea towel to
prevent slipping.
Splitting a Lobster
4. Using a heavy
sharp knife, cut
right through the
underside of the
body and tail, down
the center.