quality points of fish

Eyes: bright, full and not sunken Gills: bright red in colour Flesh: firm, translucent and not limp Skin: covered with a fresh sea slime, good shine, no bruises or abrasions Smell: pleasant, no ammonia smells apparent Scales should be intact

different cuts of fish

Steak, Darne, Troncon, T-bone, Fillet, Supreme, Goujon, Paupiette, DelicePlaited, Whole, Pocketed

Steaks: Thick slices of fish on or off the bone Round fish – are called Darnes Flat fish – are called Tronçon

Cuts of fish free from bone A round fish yields two fillets A flat fish yields four fillets

Prime cuts of fish without bone or skin eg Salmon Turbot Brill

Fillets of fish spread with a stuffing and rolled The stuffing is called a mousseline or farce For the next lesson: Please research Mousseline and farce and give examples of both

As with Paupiettes, but folded into two or three Fillets of fish spread with a stuffing and rolled The stuffing is called a mousseline or farce

portion control of fish

Cost of the fish Size and type of the fillet used Filleting skill Type and amount of filling to be used Correct shape to be maintained during cooking

What course the dish is on the menu (starter/fish/main) The amount of fish e.g.Paupiettes per portion to be used Consistency of portion size at serving Standardised recipes

preservation methods for fish

chilling, vac packing, freezing, canning, salting, smoking, pickling, curing, drying

preserves the fish by cooking at a high temperature within the can to kill all bacteria and micro-organisms. This is a long term storage method.

The fish is gently heated by a fire to dry and preserve it. Wood chips are often used to give a strong smoky flavour. Often used for herrings, salmon and trout.

fish may be pickled raw or cooked by placing in a vinegar pickling solution and preserved in a jar.

Preserves the fish by removing moisture from the food in a warm controlled environment leaving a dried product, that can then later be re-constituted.

quality points of shellfish

alive, purchase from reputable supplier, crab and lobster bands on pincers, mussels should be shut, fresh smell, crab should feel heavy,

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fish and shellfish

Question	Answer
quality points of fish	Eyes: bright, full and not sunken Gills: bright red in colour Flesh: firm, translucent and not limp Skin: covered with a fresh sea slime, good shine, no bruises or abrasions Smell: pleasant, no ammonia smells apparent Scales should be intact
different cuts of fish	Steak, Darne, Troncon, T-bone, Fillet, Supreme, Goujon, Paupiette, DelicePlaited, Whole, Pocketed
describe steaks	Steaks: Thick slices of fish on or off the bone Round fish – are called Darnes Flat fish – are called Tronçon
Describe fillets	Cuts of fish free from bone A round fish yields two fillets A flat fish yields four fillets
describe supremes	Prime cuts of fish without bone or skin eg Salmon Turbot Brill
describe paupiettes	Fillets of fish spread with a stuffing and rolled The stuffing is called a mousseline or farce For the next lesson: Please research Mousseline and farce and give examples of both
describe delice	As with Paupiettes, but folded into two or three Fillets of fish spread with a stuffing and rolled The stuffing is called a mousseline or farce
portion control of fish	Cost of the fish Size and type of the fillet used Filleting skill Type and amount of filling to be used Correct shape to be maintained during cooking
portion control pt 2	What course the dish is on the menu (starter/fish/main) The amount of fish e.g.Paupiettes per portion to be used Consistency of portion size at serving Standardised recipes
preservation methods for fish	chilling, vac packing, freezing, canning, salting, smoking, pickling, curing, drying
describe canning	preserves the fish by cooking at a high temperature within the can to kill all bacteria and micro-organisms. This is a long term storage method.
describe smoking	The fish is gently heated by a fire to dry and preserve it. Wood chips are often used to give a strong smoky flavour. Often used for herrings, salmon and trout.
describe pickling	fish may be pickled raw or cooked by placing in a vinegar pickling solution and preserved in a jar.
describe drying	Preserves the fish by removing moisture from the food in a warm controlled environment leaving a dried product, that can then later be re-constituted.
quality points of shellfish	alive, purchase from reputable supplier, crab and lobster bands on pincers, mussels should be shut, fresh smell, crab should feel heavy,

Created by: olliepay

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