Food Prep Seafood CS 1SS Foster Learning Objectives

Food Prep: Seafood - CS 1(SS) Foster

Learning Objectives l l l Identify the different types of Seafood Discuss different cooking techniques associated Explain the sanitation considerations

Seafood Identification l l Ø Ø Ø Seafood Identification is important as is the ability to identify all ingredients visually Shellfish is categorized by Mollusks: uni-valves/bi-vales (i. e. clams, oysters) Crustaceans: segmented exterior skeletons (i. e. crab, lobster) Cephalopods: tentacles (i. e. squid, octopus)

Mollusks Clams Oysters Scallops

Crustaceans Shrimp Lobster Crab Legs Crab Meat

Cephalopods Squid (Calamari) Octopus (tentacles)

Fish Identification l l Ø Ø Fish identification is similarly important for the same reasons. Cuts of fish vary by how they are cut: Steak: cross-cut with vertabre included (in middle); cut across all fillets Fillet: side removed from vertabre and portioned, no bone Fish is categorized by how it swims: Flat Fish: swims “flat”, or on it’s side. Has 4 fillets Round Fish: Swims vertically, has 2 fillets

Round Fish Salmon Swordfish Cod Tuna

Flat Fish Halibut Flounder

Cooking Techniques l l Seafood is notoriously delicate, so care must be taken in preparation. Seafood is also extremely versatile. Can be grilled, sauted, poached, steamed, broiled, roasted, etc. The cooking technique is generally based on the chosen preparation, not the type of fish as with other proteins Follow prescribed steps for cleaning and fabricating each type of seafood, as they differ widely

Sanitaiton Considerations l l l All seafood must reach an internal temperature of 165°F for 15 sec. Civilian chefs sometimes prepare things like salmon and tuna medium-rare, however Navy standards must be maintained Should be handled just like other raw meat, change cutting boards, wash hands frequently, clean workstation when changing tasks Fresh shellfish should be received ALIVE! Tags attached to packaging should be retained for 90 days

Questions?

Review l l - Examples of Mollusks? Clams, oysters Crustaceans? Lobster, crab What is a round fish? Swims upright, 2 fillets Flat fish? Swims on it’s side, 4 fillets

Review l l - What temperature must seafood reach? 165°F How long do retain shellfish tags? Min. of 90 days

Questions?