FSHN 300 1nd Edition Lecture 14 Outline of Last Lecture I. Composition of Fish and Shellfisha. Tendernessb. PigmentsII. Purchasing Fish and Shellfisha. Inspectionb. Grading c. Shellfish Certificationd. Buying Per PortionIII. Finfish (vertebrate)IV. Other Forms of FishOutline of Current Lecture I. Purchasing Fish and Shellfisha. Live Shellfishb. Selecting Live Shellfishc. Commonly Purchased Processed ShellfishII. Preparation of Fish and Shellfisha. Dry-heat Preparationb. Moist-heat Preparationc. Raw FishIII. Storage of Fish and ShellfishIV. Milk Factsa. Common Productsb. Some less Common Productc. Milk is in this?d. Other FactsV. Milk CompositionCurrent LectureI. Purchasing Fish and Shellfish:a. Live Shellfish:i. Options include: Lobsters, crabs, oysters, and clamsb. Selecting Live Shellfishi. Tap the shellsii. The “R” month rule for safety1. Some believe in only eating shellfish in the months that have an R in it.c. Commonly Purchased Processed Shellfish:i. Include: oysters, clams, scallops, mussels, abalone, shrimp, prawns, and crayfishII. Preparation of Fish and Shellfish:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. Dry-heat Preparation:i. Includes: baking, broiling, grilling, frying (sautéing and deep-frying)b. Moist-heat Preparation:i. Includes: poaching, simmering, steaming (clambakes: underground steaming), and microwaving.c. Raw Fish:i. Sushi vs. Sashimi1. Nigiri- is the rice part2. Maki- rice and other ingredients that are wrapped in seaweed (nora)3. Uramaki- rolled in rice instead of seaweed4. Chirashi- when ingredients are mixed with the rice before it is rolled up.ii. Cleviche- the denaturing of certain proteins in fish or shellfish.iii. Raw fish carry risk of foodborne illness1. Discouraged for pregnant women III. Storage of Fish and Shellfish:a. Fresh finfish should be eaten within 1-2 days.i. Store in coldest part of refrigeratorii. Wrap welliii. Put on iceb. Caviar should not be left open for more than 1 hour.c. Eat fresh shellfish the day of purchase, if possiblei. Store in cool, salty, and wet environmentd. Many types of fish can be stored at 0°F for up to 9 monthsi. Best to thaw fish in the refrigerator e. Unopened cans of fish can stay on the shelf for up to one year.IV. Milk Facts:a. Common Products:i. Milk-liquid, cheese, butter, ice cream, yogurt, and sour cream.b. Some less Common Product:i. Bread, cereal, cookies, and cakes.c. Milk is in this?:i. Beer, sports bars, and clothes.d. Other facts:i. Used as a food source for thousands of yearsii. Provides a complete protein, along with Vitamins A and D1. Also provides some of the B vitaminsiii. A prominent source of calcium1. 80% of calcium ingested by Americans is through dairy productsV. Milk Composition:a. Carbohydrates:b. Lactase= milk sugarc. Lactic Acid= metabolized lactosed. Lactose intolerance: i. A deficiency in lactose– an enzyme used to digest lactoseii.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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