17 provide 5 examples for the use of seafood offcuts

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17. Provide 5 examples for the use of seafood offcuts, trimmings and by-products to provide forcost-effectiveness in a kitchen operation:
18. Which essential factors need to be considered when presenting seafood dishes? How doesthis impact on modern trends compared to traditional seafood preparations?
Apex Institute of Education|SITHCCC013 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156MPage 12 of 22
19. List the typical preparation methods, garnishes and/or accompaniments for the followingpreparation methods:À la meunière1.First, clean and empty the soles.Dry the soles thoroughly withpaper towels, then salt and pepper them.Then pass the fish in theflour and shake them slightly to remove the excess flour.Thistechnique allows the flesh to stand when cooked.2.Heat the oil and 25 g of butter in a skillet.Once the butter hasmelted cook the sole, 5 minutes on each side over mediumheat.During cooking, constantly sprinkle your fish with butter (thebutter has melted and is slightly colored).The important thing is notto burn the butter but to keep it in nut butter: adjust your fireaccordingly.3.Once cooked, place the sole sieves on a warm dish, white skinunderneath.Garnish with slices of lemon and parsley.Melt theremaining 25g of butter in another pan, if you use the same one thatwas used for the fish make sure to clean it before reuse.4.When it starts to slightly color, that is to say, as soon as you have anutty butter, pour the lemon juice (beware of butter splashing) andthen pour the whole on the sole sills.Serve your sole meunièresimmediately and accompany them with steamed potatoes sprinkledwith coarse salt and parsley or a white rice.À l’AnglaiseCoated by dipping inflour,egg, andbreadcrumbsÀ l’OrlyÀ l’Orly is a French cooking term used to describe a preparationmethod usually used with fish fillets. The fish is usually a white fishsuch as sole, perch or cod. The fillets are skinned, battered and deepfried.The usual accompaniment on the side is a tomato sauce.Thedish is served hot.BercyBercy Butter is a complex compound butter. To make it, choppedshallots are added to white wine, and simmered until the wine isreduced by half. The wine and shallot mixture is then allowed to cool,then mixed withas a condiment for grilled meat and fish.À la Colbert1.A method of trimming and presenting a fish, often aninexpensive one, such as codfish, whiting (a member of thecodfish family) or sole. You make a slit in the back of the fish

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Term
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fask
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Apex Institute of Education

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