EXAM 5: Finfish And Shellfish Flashcards
(26 cards)
What are the different dry-heat methods used to cook fish
Broiling, grilling
- Finfish
-shellfish
Baking
- finfish
- shellfish
Frying
- pan-frying/sauteing: fish
- deep fry: firm fin fish/shellfish
What are the different moist heat methods used to cook fish
Moist heat baking (braising)
- finfish
Steaming
-fish and shellfish
Poaching and simmering
- delicate fish
- shellfish
What is the recommended internal temperature for fish to ensure that it is fully cooked
145 degrees F
What are some other indicators to determine a fish is done cooking
The fish turns opaque or flakes with a form
But always confirm with temperature!
What is the composition principle that makes the muscle of fish tender
Fish has little connective tissue
- this is also why fish cooks quickly
Most finfish is delicate, but what are the exceptions
Tuna, salmon and mackerel
What cooking method is most common for fish/shellfish
Moist-heat cooking is the most common
- it preserves moistness of fish
Why should you be careful when turning fish when cooking
It falls apart easily
Does fish cook fast or slow?
Very quickly
Avoid cooking at too _______ of a temperature or for too ________
High, long
How is grilling or broiling used to cook fish
Lower fat method
Broiling: 5” under heat source
Grilling: 4” away from heat
- best for firm and fatty fish; shrimp on skewers
Avoid with delicate fish
How is sautéing and pan-frying used to cook fish
Best for fish <1/2” thick, shrimp, scallops
Lean fish
Prepared in small amount of clarified butter or oil
High heat/short time
How is baking used to cook fish
As a moist heat methods is a very good way to cook fish
Maintains moisture, protects - especially if wrapped in foil
Turning not required, baste once or twice
Breading is common with baked fish
Works well with lean and fatty fish
- fatty fish because it retains its moisture well
Moderate heat: (350-400 degrees F): time varies on size and shape
How is poaching or simmering used to cook fish
Fish is placed in a seasoned liquid
Amount of liquid can cover fish or partially steam the fish
Best for white, delicate, lean fish
- 160-180 degrees F (poaching temp used)
*dont boil!
Steaming is used for _________ and ________
Finfish and shellfish
What is the steaming method En papillote
When fish is wrapped in parchment paper and cooked along with seasoning and vegetables
Can also be cooked in foil envelopes
How are clams and mussels steamed
Place in pot with small amount of liquid, cook at 145F for 5 minutes
What is the classification for shellfish
The skeleton is on the outside of the fish
What are the two categories of shellfish
Mollusks
Crustaceans
What are the kinds of mollusks
Clams, oysters, scallops, mussels, snails, abalone
Should mollusks be alive or dead when cooked
Should be alive; their shell should be closed tight
How to serve mollusks
They can be served raw or oil or steam a few minutes
When their shells open this indicates that they are done cooking
What are crustaceans?
Lobster, crab, shrimp, crayfish
Are crustaceans best cooked when still alive or dead?
Still alive
