Scribd Logo
Upload

Welcome to Scribd!

  • 28 views

    Cooking Fish and Vegetables: Students Are Expected

    Uploaded by

    Xela Loran Apostol
    The document covers lessons on cooking fish and vegetables, including the different market forms and habitats of fish, steps for cleaning fish, classifications and proper storage of vegetables, and a practical activity of preparing a seafood dish using techniques from the lessons. Key fish varieties discussed are salmon, cod, halibut, mackerel, and eel based on their habitat, body shape, and fat content. Proper storage methods are outlined for different vegetables to maintain freshness.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Cooking Fish and Vegetables: Students Are Expected

    Uploaded by

    Xela Loran Apostol
    28 views27 pages
    The document covers lessons on cooking fish and vegetables, including the different market forms and habitats of fish, steps for cleaning fish, classifications and proper storage of vegetables, and a practical activity of preparing a seafood dish using techniques from the lessons. Key fish varieties discussed are salmon, cod, halibut, mackerel, and eel based on their habitat, body shape, and fat content. Proper storage methods are outlined for different vegetables to maintain freshness.

    Original Title

    LESSONS-1-2

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document covers lessons on cooking fish and vegetables, including the different market forms and habitats of fish, steps for cleaning fish, classifications and proper storage of vegetables, and a practical activity of preparing a seafood dish using techniques from the lessons. Key fish varieties discussed are salmon, cod, halibut, mackerel, and eel based on their habitat, body shape, and fat content. Proper storage methods are outlined for different vegetables to maintain freshness.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    28 views27 pages

    Cooking Fish and Vegetables: Students Are Expected

    Uploaded by

    Xela Loran Apostol
    The document covers lessons on cooking fish and vegetables, including the different market forms and habitats of fish, steps for cleaning fish, classifications and proper storage of vegetables, and a practical activity of preparing a seafood dish using techniques from the lessons. Key fish varieties discussed are salmon, cod, halibut, mackerel, and eel based on their habitat, body shape, and fat content. Proper storage methods are outlined for different vegetables to maintain freshness.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 27

    CHAPTER 4:

    COOKING FISH AND


    VEGETABLES
    STUDENT S ARE EXPECTED:
    - TO KNOW T HE MARKET FORMS OF F ISH AND VEGETABLES
    - TO KNOW T HE PRINCIPLES IN COOKI NG FISH AND VEGETABLES
    - TO KNOW T HE METHODS OF COOKING F ISH AND VEGETABLES
    LESSON 1:
    COOKING FISH AND
    SHELLFISH
    Fish and shellfish
    are two distinct groups
    of seafood.

    Fish have backbone to


    sense changes in their
    aquatic environment,
    gills that enable them
    to breathe, and limbs
    in the form of fins.

    Shellfish have
    exoskeleton or shell.
    FISH VARITIES
    Fish is categorized by;
     their habitat
    body shape
    fat content
    HABITAT
    - a place where anything is
    commonly found.
    - different species of fish are
    adapted for different habitats:
    rocky shore, coral reefs, kelp
    forests, rivers and streams,
    lakes and ponds, under sea ice,
    deep sea, and other
    environments of fresh , salt
    and brackish water.
    HABITAT
    FRESHWATER SALTWATER

    CATFISH COD

    YELLOWTAIL

    BLUEGILL
    BODY SHAPE
    The environment affects the
    shape of a fish’s body.
    FAT CONTENT
    Fish with less than 3 percent fat are
    considered lean and their flesh is
    almost white in color and mild tasting.
    Examples of lean fish is cod, sole, and
    halibut.

    Fatty fish contain and distribute their


    body’s oils throughout the flesh.
    The flesh is dark in color, with firm
    texture and stronger flavor. Salmon,
    mackerel, and ell are example of fatty
    fish.
    EXAMPLES OF
    FISH Salmon Fish

    Cod Fish
    Halibut Fish

    Mackerel Fish Eel Fish


    Sole Fish
    MARKET FORMS OF FISH

    Whole Dressed Fillet

    Steaks Sticks
    STEPS ON CLEANING FISH:
    1. Open the gill cover of the fish.
    2. Pull the gill cover as wide open as possible.
    3. The gills arc shaped, so slip your finger underneath.
    4. With a pair of scissors, snip the gill off a the bottom of the
    chin of the fish.
    5. Carefully pull the gill to remove the guts of the fish.
    Discard. Remove the gill from the other side.
    SHELLFISH
    Click icon to add picture

    LESSON 2: PREPARATION AND


    COOKING OF VEGETABLES
    scientific. According to Le
    Cordon Bleu, 2001, vegetable
    is a culinary term referring to
    “parts of plants that are
    consumed, sometimes raw,
    and when cooked, prepared as
    savory dish or
    accompaniment”.
    “Plants belong to different
    families and species, and
    different parts are consumed
    ranging from the roots to the
    stalk to the seeds”.
    (Ibid.,2011)
    CLASSIFICATION OF VEGETABLES
    1. ROOTS – part of the plant that grows underground.
    - used in cooking for their flavors and nutritional
    properties.
    BULB
    - the edible portion and most nutrient – enriched part of some
    vegetables that grows underground.
    SHOOTS
    - contain a large amount of fibrous vascular tissue.
    LEAFY GREENS
    - can be eaten raw, pickled, cooled, or marinated.
    - sample are spinach, watercress, book choy, lettuce, swiss chard, and sorrel.
    BRASSICAS
    - family of plants that belong to mustard family.
    FRUIT VEGETABLES
    - “botanically speaking, the presence of seeds defines them as fruit. But culinary
    speaking, they are prepared as vegetable that traditionally used in savory
    preparation.” (ibid.,2011)
    PODS AND SEEDS
    - examples are corn, green peas, string beans, and shelling beans.
    WISE SELECTION OF VEGETABLES

    * Cabbage * Eggplant
    * Carrot * Potatoes
    * Garlic * Squash
    * Ginger * Mushrooms
    * Greens * Okra
    MARKET FORMS OF
    VEGETABLES
    - FRESH VEGETABLES
    - CANNED VEGETABLES
    - FROZEN VEGETABLES
    - DRYING VEGETABLES
    PROPER STORAGE OF
    VEGETABLES
    * CABBAGES AND GREENS - should be refrigerated immediately in a
    humid environment.
    - if be store for long time, slip in a paper
    towel to absorb any condensation.

    * MUSHROOMS - store in paper bag.

    * CARROTS, BEETS, RADISHES, - store in plastic bag or some moisture-


    TURNIPS absorbing containers in the refrigerator.
    * GINGER - can be frozen or placed in an
    airtight container to protect from
    moisture.

    * TOMATOES, POTATOES, - store in a dry place away from


    ONIONS, SHALLOTS, GARLIC direct light.

    * EGGPLANTS - store in the crisper drawer of


    the refrigerator, in a plastic bag
    with crumpled-up sheet of paper
    towel to absorb excess moisture.
    PRACTICAL ACTIVITY

    Prepare one seafood dish. You may opt to pick


    one from the recipes found in your textbook or
    you can create a new one.

    You might also like