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Principles of Food Preparation
Meal Preparation
and cookery
principles
 fish
cookery
 FISH
are vertebrates and have
skin and scales, which cover
the body and they move
with the help of fines.
Composition and Structure
1. Fish cooks very quickly, even at low heat
2. Fish is naturally tender
3. Moist-heat cooking methods are used not to
create tenderness but to preserve moistness and
provide variety
4. Cooked fish must be handled very carefully or it
will fall apart
Parts of Fish
Cuts of fish
Types of Fatty Fish

Chilean Sea Bass

Carp

Shad Salmon
 Types of Lean Fish

Bass Mahi Mahi

Trout Red Snapper

 Types of Lean Fish

Tuna COD

Halibut Flounder
 Types of Lean Fish

Pike Catfish

Perch Monkfish
 Types of Lean Fish

Swordfish
Tilapia

Orange Roughy
 Classification

ON THE ON THE BASIS ON THE BASIS

BASIS OF OF THEIR FAT OF THEIR
SHAPE
• Round Fish CONTENT HABITAT
• River Fish
• White Fish
• Flat Fish • Oily Fish • Sea Fish
How to select fish?
• Fish should have a brilliant appearance with scales
firmly in place.
• Eyes should be bright, shiny, convex and completely
full.
• Gills should be moist and a bright, deep red color.
• The stomach should be firm and intact.
• The flesh should feel firm and slightly resistant to the
touch.
• Finally, fresh fish should smell fresh and clean, not
"fishy."
storing fish
 Keeping Fish on Ice
• After being purchased, fish should be cleaned, trimmed,
and stored on crushed ice. Most whole fish with skin on
can be stored directly in ice, and ice should be used even
if you're putting the fish in the refrigerator.
• Filets should not come in direct contact with ice to avoid
damaging the flavor and texture of the flesh.
• There must be drainage openings in storage units so the
fish does not soak in water.
 Keeping Fish on Ice
• After being purchased, fish should be cleaned, trimmed,
and
• Ice must be changed daily.
• Any fish that is held on ice for too long will lose flavor, and the
flesh will lose its natural elasticity.
• You can safely keep fresh caught, warm water fish on ice for up
to 10 days. However, its flavor and appearance will likely suffer.
Instead, prepare fish as soon as possible after purchase.
 Preserving Fish with Salt

• Rinse salt cod, place in bowl and cover with cold water.
• Let soak 48 hours, changing the water three times during soaking.
 Preparing fish for cooking
• Start by using scissors to trim off the fins.
• Use a fish scaler or the back of a knife to scrub off the scales.
• Make two angled cuts behind the gills and toward the head.
These will remove the head.
• Using a sharp knife, make an incision through the belly of the
fish and remove the innards.
• Cut through the membrane so the spine is visible and clean
the interior of the fish.
• Depending on your preference, you may want to remove the
tail.
Shellfish Cookery
 Types of SHellfish

Crustaceans Cephalopods
Mollusks
 How to select shellfish :
• Most crustaceans must be alive and vigorous
when purchased.
• When buying shrimp, the meat should look
springy and moist.
• Lobsters should feel heavy and full with all
claws and feet intact.
 How to select shellfish :
• Mollusks should be alive when purchased.
• Look for mollusks with tightly closed shells. If a shell is
partly opened, tap the shell to see if the mollusk snaps shut.
If it doesn't, the mollusk is dead and should be bypassed.
• All shellfish should have a pleasant ocean smell. Avoid
specimens that have an unapleasant odor.
 Storing and Preserving Shellfish
• Refrigerate live crustaceans on a bed of seaweed or damp
newspaper.
• Mussels should be buried in ice while clams and oysters should be
placed on a bed of ice and covered with a paper towel so they don't dry
out. Place the ice and mollusks in the fridge in a container that will
allow water to drain.
• Shelled shrimp and shucked scallops may be stored wrapped
in plastic
• Cephalopods can be rinsed with water, placed on a plate,
tightly covered with plastic wrap and kept in the refrigerator.
How to Prepare Shellfish for
Cooking
• Crustaceans, such as lobster and crab, generally
need no preparation beyond rinsing prior to
cooking.
• Remove the shell and vein from shrimp. You can
use a deveiner or do this manually by finding the
dark vein in the middle of the shrimp and pulling
it out. Rinse to remove any remnants.
How to Prepare Shellfish for
Cooking
• Soak mollusks for 20 minutes to remove sand. Then
scrub them and remove the beard by pulling it back
toward the hinge of the mollusk.
• Cephalopods generally need to be tenderized before cooking.
This can be done by pounding them gently, scoring the flesh
or marinating in milk.
 EGG
PREPARATION
Egg Composition
 Thank you
for listening!