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9.List 6 quality indicators for fresh fish and explain what this would entail when inspecting fish for freshness
1. Reflective eyes2. Slimy3. Firm meat (feels like your muscle)4. Bright red blood color near to their head.5. Curved eye6. Translucent flesh (most species)10. What are the quality indicators for the following categories of fresh shellfish?(1) Legs move when touched; rocklobster tail curls under when the animal is picked up(2)Not cracked, no missing body parts(3) No discolouration; most are bright red or orange when cookedMolluscs:(1) Clean and intact(2) Clear(3) Juicy, moist, plump and firmCockles, clams, vongole, periwinkles, turban shells and pipis:(1) Brightly colored(2) Intact(3) Shells are closed when gently tapped(4) Fresh sea smellSoft-bodied molluscs (ink fish)(1) Clean and intact(2) Clear(3) Juicy and moist11. List 10 aspects of hygienic handling and storage of seafood (1)Try to keep the fish alive until done fishing and ready to take them in to clean and store properly. (2)If the fish cannot be kept alive, be sure to store them at a temperature below 40°F. Storingthem in a cooler with plenty of ice will keep them cold you are ready to clean and store properly. 3
(3)When cleaning the fish, be careful not to contaminate the meat when removing the stomach and intestine contents. If the meat does become contaminated, wash it immediately with cold water. (4)After cleaning, ice the fish down or keep cold (under 40°F) until you are ready to prepare it. (5)When cooking the fish, be sure it is cooked until it reaches an internal temperature of 145°F. (6)Remove the fish from the wrapper. Thoroughly rinse the fish in cold water. (7)Pat it dry with a paper towel. (8)Line a plate or pan with a double layer of paper towels and place the fish on the towels. (9)Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back. (10)Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food. 12. Calculating portion weights and yielda.0.344kgb.8%c.1.87kg13.In brief, explain the steps for the following preparation methods. Which tools are used?