13 provide a description for the following cuts of

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13. Provide a description for the following cuts of fish:FrenchExplanationFiletDelicePaupietteGoujonSupremeDarnea piece of meat or fish without bonesfillet that is neatly stuffed and foldedfillet that is stuffed and rolled.Strips 2″ x ¼” from the fillets of small fish such assole or plaice.prime boneless cut from a fillet or loin which iscut either as a block-cut or bias-cutthick, cross-section cut from a round fish,perpendicular to the spine
14. Explain the preparation requirements for the following types of shellfish:SeafoodPreparation requirements
15. Describe how each of the following methods of cookery can be used for seafood, listthe suitable species and provide at least 2 menu examples including accompanimentsfor each method of cookery:
cooking method thatemploys hot steam toconduct the heat to thefood.suitable species: fish, crabsand clamsSteamed seafood platterAccompaniment: Ginger, soysauceRoastingMethod that uses dry heatwhere hot air envelops thefood, cooking it evenly onall sides with temperaturesof at least 150 °C from anopen flame, oven, or otherheat source.suitable species: prawns,clamsRoasted seafood with lemonand herbsSeafood Pan RoastAccompaniment: cherrytomatoes. wineGrillingA form of cooking thatinvolves dry heat applied tothe surface of food,commonly from above orbelow.suitable species: salmon,tuna, shrimpMarinated Grilled ShrimpGrilled salmonAccompaniment: Steamedvegetables, mashedpotatoesShallow-fryingCooking of food in a smallquantity of pre-heated fator oil in a shallow pan.suitable species: prawn,clamCrispy Pan Fried FishPanfried Fish FilletsAccompaniment: Asparagus,long beans, chipsDeep-fryingFood is submerged in hotfat, most commonly oil.suitable species: prawn,fish filletFish and chipsFried shrimpAccompaniment: Frenchfries, salads

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Term
Fall
Professor
BMM
Tags
Seafood

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