Fresh Water Fish

Salt Water Fish

Have a pair of hinged shells

example of bivalves

example of univalves

have single shell

animals with segment shells and joined legs

fish consists of water, protein fats and large amount of vitamins and minerals

fish cooks very quickly even at low heat

oysters have rough regular shapes

Fresh oysters is extremely soft and delicate and high percentage of water

lobsters must be dead when cooked

Completely intact as caught

viscera removed

viscera,head,tails and fins removed

cross section slices each containing a section of back bone

boneless side of fish

both side of a fish still joined but bones removed

Market Forms of Fish: Live in Shell,Shucked-Fresh or Frozen,Canned

fresh and mild odor

Red or Pink Gills

Eyes are shiny and bulging

Seafoods with shell must be alive. Opened shells when jostled

Frozen shrimps should be solidly frozen when recieve

The fish just separate into flakes

fish should be basted with butter or oil if fried

Fat Fish are well suited to broiling and baking,the dry heat method eliminate excess oil

clams become soft and rubbery if overcooked

made out from chicken bones

made from fish bones and trimmings left over after filleting

made from beef or veal bones

made from veal or beef that have been brown in an oven

helps to dissolve corrective tissue

assortment of fresh herbs and aromatic ingredients

rosemary,basil,star anise etc.

it may used if it is appropriate to the stock

white beef stock

white and brown veal

white poultry

salt is usually added to the stock to add flavors

made of meat or lean part

are soups based on clear unthickened broth or stocks

cream based soup

made from roux and other thickening agent such as milk and cream

cutting ingredients to appropriate size

basic ingredient is milk which is thickened by flour and butter

thickening and flavor enhancements

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