CHAPTER 14

UNDERSTANDING FISH & SHELLFISH

COMPOSITION & STRUCTURE

Water, protein, fats, vitamins & minerals

Very little CT which means: it cooks very quickly, it is very tender, moist methods preserve moistness (not to tenderize like with meat), and it will fall apart very easily.

COOKING FISH – DON’T OVERCOOK

How to tell it’s done: It separates or flakes. Pulls away from bone. Opaque in color

FAT FISH & LEAN FISH

FAT FISH: High in fat (good) Tolerate heat without becoming

dry Moist heat, dry heat & dry heat

with fat

LEAN FISH: Low in fat Easily overcooked Moist heat, dry heat & dry heat

with fat Serve with sauce to enhance

moisture & taste Never grill

CUTTING FISH – P. 275 Whole or Round Drawn Dressed Steaks – cross cut Fillet – boneless sides Sticks – cross-section fillets Butterfly fillet

VARIETIES & CHARACTERISTICS

SALTWATER FLATFISH SALTWATER ROUND FISH FRESHWATER FISH

FRESHWATER FISH: Perch Catfish Pike Tilapia Trout

CHECKLIST FOR FRESH & NOT SO FRESHFISH – SEE PAGE 283! CHECK OUT THOSE EYES!

STORING FISH:

30 – 34 degrees Keep moist Prevent odor

transfer Protect flesh

from being bruised

Store on crushed ice

Change ice daily

Store away from other foods

Cut fish should be wrapped; not in direct contact with ice

1 – 2 days for fresh fish

                                      

FROZEN, CANNED, PROCESSED FISH

Frozen product frozen when received

Fresh sweet odor or no odor

Well wrapped Glaze prevents

drying

Store: 0 degrees or less Well-wrapped Storage time:

Fat fish: 2 mos.Lean fish: 6 mos.

Rotate stock - FIFO

                                      

WRAPPED, FROZEN FISH

THAWING FISH

FROZEN: In refrigerator – 18 – 36 hours Small pieces cooked from frozen stateDo not refreezeCANNED: Store: cool dry place Open containers labeled, dated; 2 – 3

days

                                                                                

SHELLFISH

MOLLUSKS Bivalves – 2 shells – clams, oysters,

mussels, scallops Univalves – 1 shell – conch &

abalone

CRUSTACEANS Animals with segmented shells &

jointed legs Lobsters, rock lobsters,crabs,

shrimp

MOLLUSKS – DON’T OVERCOOK

                                    

Oyster

CRUSTACEANS – DON’T OVERCOOK

MOLLUSKS – MARKET FORMS & FRESHNESS

MARKET FORMS Live, in shell Shucked – out

of shell; most by count size

Canned

FRESHNESS Smell ‘em Check shells –

tightly closed Sweet taste

MOLLUSKS: CLAMS

TIGHTLY CLOSEDSHELLS, CLEAN

TYPES:• Littlenecks• Cherrystones• Chowders or Quahogs

Quahog

DON’T OVERCOOK!

SCALLOPS – DON’T OVERCOOK

BAY’S – small, delicate flavor; 32 – 40 per pound

SEA’S – large, not as delicate; 10 –15 per pound

Sweet smell Fresh or frozen (IQF or 5 lbs.

blocks)

SCALLOPS

SEA SCALLOP BAY SCALLOP

LOBSTERS – MAINE & ROCK

MAINE: (COLD H20) Tail, claw, leg meat,

coral (eggs) & tomally (liver)

Yield: 1 # = 4 oz. Sizes: p. 291 MF: live & meat Alive to cook;

sleeper Storage: saltwater

tank or moist seaweed or paper; 2 days

ROCK (WARM H20)

Tail meat onlySpiny or

LangoustesTails: 2 – 12 oz.MF: Frozen; IQFSteam, simmer,

broil

                   

ROCK LOBSTER!

MAINE LOBSTER – DON’T OVERCOOK

ROCK LOBSTERS

                   

SHRIMP – DON’T OVERCOOK

Many varieties – depends on where caught

Sold by count per pound: 16/20’s; U10

MF: Green (fresh/frozen); P/D; PDC; IQF

Freshness, Storage, Handling Cooking: simmer, fry, saute, broil,

bake

SHRIMP!

U10’S

GREEN – HEAD ON

French Restaurant

French dining is often considered a must in terms of Gastronomy. The best place to relish French food being France itself. You will find below useful info about eating out in France, with the different types of French venues from the traditional Bistro and Brasserie to the latest star restaurants.

Originally considered to be a Bar or a Cafe, the "Bistro" turned to be pleasant and typical restaurant, really popular amongst the French as well as foreigners! Their convivial - sometimes bustling - atmosphere and reasonably priced meals have made their success for a long time now.

French Bistros feature a historical décor, held either in ancient tavernes (in rural areas) or in early-20th century buildings like those you can commonly see in Paris. Each bistro has its own ambiance but these cosy, cramped neighbourhood venues are often busy, especially at lunchtime! Waiters are generally relaxed - even scatterbrain sometimes! - and blackboard French menus affordable (about €15-30). The decoration is as well very simple, small round tables, basic (often wooden) furniture, a few posters or paintings on the walls are the main features.

Le Bistrot

Le Bistro is indeed a perfect destination to enjoy simple - yet flavourful - French food! It is not surprising then that many Bistros in big cities like Paris are rapidly over-crowded. By the way, bear in mind that some of them are even famous for being great tourist destinations and the service is unfortunately often rude in that case.

French Brasserie/Brewery

The French name Brasserie was originally used for "brewery", but it turned to represent a certain type of large, busy restaurants proposing typical French food. The Brasseries are now renowned worldwide, referring to great non-stop venues which are generally open late and do not require booking in advance.

Larger than the French Bistros, the traditional Brasseries have subsequently more extensive menus, offering fine dining meals as well as simple dishes (such as a grilled steak served with fresh Provençal herbs and delightful chips, a mainstay of the French Food!). Three-course meals are more expensive though (between €30 and €70).

Whilst the bistro tends to be an intimate gastronomic restaurants, the brasserie retains the charm of the ancient brewery; frequently loud, such restaurant will satisfy every lovers of beer and wine, and remains a great opportunity to

French Brasseries also often feature a beautiful 19th-century décor, as examples Bofinger's (Paris, 11th) and Train Bleu's (Paris, Gare de Lyon) are really worth the visit ! experience the French art de la table.

An increasing number of Brasseries are now run by chain companies - Flo, Maitre Kanter, Chez Clément being the most renowned. These venues boast many seats and can readily host groups (a plus in busy towns like Paris!), but for this reason, they may not satisfy those who expect a more exclusive dining experience.

Michelin Star Restaurants

To really indulge your taste buds and discover what the French gastronomy is, Michelin star restaurants are doubtless the perfect destinations!

The best restaurants of France were granted the so-called Michelin stars, creating the huge range range of "Michelin starred restaurants". Boasting from one to three stars, such restaurants ensure a high quality service, original and/ or elegant décor, fine wines and above all, terrific and sophisticated food.

The best-known French Chefs - awarded by several Michelin stars - are Alain Le Nôtre, Paul Bocuse, Alain Ducasse, Bernard Loiseau, Claude Troisgros and Marc Veyrat, to give just a few.

Traditional Auberge The traditional Auberges restaurants are an excellent and

pleasant combination of French gastronomy and art de vivre.

Generally situated in rural areas or at least in remote, peaceful surroundings, such venues are run by (independent) professional caterers and chefs who want to promote and highlight the products of their regions. Authenticity, Simplicity and Quality are the Auberges leitmotiv. Some country venues - named Fermes Auberges (refering to farm houses turned into restaurants) - even propose a hearty cuisine made of their own farm products.

Auberges' other plus is that the owners are generally extremely friendly, coming to speak with their guests and giving visitors interesting info about the region. Such convivial venues can be compared to the French Chambres d'Hotes when they also offer Table d'Hote (including dinner).

café The most common English spelling, café, is the French,

Portuguese and Spanish spelling, and was adopted by English-speaking countries in the late 19th century. Coffeehouse and coffee shop are related terms for an establishment which primarily serves prepared coffee and other hot beverages. Café or cafe or caff may refer to a coffeehouse, bar, tea room, small and cheap restaurant, transport cafe, or other casual eating and drinking place, depending on the culture.

A coffeehouse may share some of the same characteristics of a bar or restaurant, but it is different from a cafeteria. As the name suggests, coffeehouses focus on providing coffee and tea as well as light snacks.

caféPrimarily locations for coffee and

alcoholic drinks. Tables and chairs are usually set outside, and prices marked up somewhat en terrasse. The limited foods sometimes offered include salads, fruits when in season. Cafés often open early in the morning and shut down around nine at night.

Salon de Thé : Salon de The: These locations are more similar to cafés in the rest of the world. These tearooms often offer a selection of cakes and do not offer alcoholic drinks. Many offer simple snacks, salads, and sandwiches. Teas, hot chocolate, and chocolat à l'ancienne (a popular chocolate drink) offered as well. These locations often open just prior to noon for lunch and then close late afternoon.

BYOB or BYO is an initialism meant to stand for "bring your own beer", "bring your own beverage," "bring your own bottle" or "bring your own booze.” BYOB is often placed on an invitation to indicate that the host will not be providing alcohol  and that guests are welcome to bring their own. Some business establishments may allow patrons to bring their own bottle, subject to fees or membership conditions.

Top 10 Qualities of a Great Culinary Professional

Competition among chefs can be fierce, especially for those vying for top spots in the world’s toniest restaurants. The top chefs who are known around

the world share a set of qualities that separate them from the others.

Some qualities that the best chefs have in common include:

• Creativity: A great chef must be very creative and always willing to try something new. Creativity inspires a food’s presentation, which is very important to the overall dining experience.

• Passion: A great chef has a tremendous passion for food and cooking. They enjoy the process of selecting foods, preparing meals, and creating menus.

• Business Sense: A great chef has a keen business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.

• Attention to Detail: A great chef pays close attention to detail. Cooking is a science and every ingredient and measurement has a specific role that a chef must be continually aware of.

• Team Player: A great chef understands that he or she is part of a larger food preparation team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with wait staff and management.

• Practice: A great chef knows that preparing food requires technique and skill that must be honed after years of practice. A great chef never stops perfecting his or her technique.

• Multitask: A great chef is adept at handling many tasks at once. A single chef might be responsible for several elements of a meal that all need to come together at the same time, and he or she must be able to ensure everything is completed at just the right moment.

• Commitment to Quality: A great chef is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

• Quick Decisions: A great chef is able to think quickly and can make good decisions when problems arise. Because of the timely nature of the food preparation industry, problem solving must be done quickly to keep customers satisfied and operations flowing smoothly.

• Handle Criticism: A great chef can handle criticism from customers. Not everyone will always like what a chef prepares, and a good chef knows not to take poor reviews personally.