LESSON 1:

COOKING FISH AND

SHELLFISH
ORESENTED BY GROUP 3
Table of contents
FISH AND SHELLFISH
01 FISH VARIETIES 03 DISHES

02 MARKET FORMS AND

CLEANING FISH
04 PROPER STORAGE
 FISH
-According to the chefs of Le Cordon Bleu (2011), Fish have a backbone to sense changes in
their aquatic environment, gills that enable them to breath oxygen, and limbs in the form of
fins.

SHELLFISH
- Have an exoskeleton or shell.

-Crustaceans, like shrimp and lobsters, and mollusks, like clams and oysters, are shellfish. Sea
urchins fall under the category of shellfish but are echinoderms and are related to sand dollars,
starfish, and sea cucumbers, the latter being the other echinoderm consumed by humans (ibid.,
2011)
 FISH VARIETIES
01 Fish is categorized by their Habitat, Body shape, and Fat content.

HABITAT
-Fish can be divided into two primary groups: Freshwater and Saltwater

- Our oceans hold 58% of the world’s fish population, whereas 41% inhabit lakes,
rivers, and streams. One percent of Fish inhabit both and are referred to as
Anadromous fish.

- The functions of the Gills, Kidneys, and air bladder differ between marine fish and freshwater fish
based on their response to the amount of salt in their environment. Nonetheless, both fishes have
the salinity content in their bodies (ibid., 2011)
-The scales on a fish act as a barrier that prevents too
much water from being absorbed (Le Cordon Blue, 2011).
The scales are arranged like shingles on a house,
overlapping each other.
-The sliminess is a sign of its freshness for the slime
acts as a sealant to further protect the fish from the
water (ibid., 2011). A dry fish is one that has been out
of the water for too long.
 BODY
• SHAPE
Round fish, are tubular in shape and the term describes fish that move in open and
moving water. Their shape is sometimes further described as Torpedo, especially for fish
that must be able to move quickly such as Tuna, Salmon, Trout, and Sardines are other
examples.
• The body is symmetrical with the eyes located on both sides of the head. Round fish will
produce two equal-sized fillets (ibid., 2011).
• Flatfish, ‘’Tend to be more stationary, lying flat against the
bottom of their watery habitat. They are nonsymmetrical in
that they produce four fillets of different sizes’’ (Le Cordon
Blue, 2011)

• Examples include Brill, Halibut, Plaice, Sole, and Tilapia (ibid., 2011)
 FAT CONTENT
 ‘’Fish with less than 3 percent fat are considered lean and their
flesh is almost white in color and mild tasting. Oils are
concentrated in the liver of these fish’’ ( Le Cordon Blue, 2011 )
Examples of lean fish include Cod, Sole, and Halibut.

 Fatty Fish, ‘’Contains 12 to 30 percent fat and distributes their

body’s oils throughout the flesh. The flesh is Darker in color, with
a firm texture and stronger flavor’’ (ibid., 2011). Salmon,
mackerel, and eel are fatty fish.
 Market Forms And Cleaning Fish
02 The market forms of fish include the following: Whole, Dressed, Fillet,
Steaks, and Sticks

Whole or round fish are sold just as they come from the water. They must
be scaled and eviscerated — or gutted — before cooking.

Dressed fish are ready to cook , usually with head, tail and fins removed.

Fillets are the sides of the fish cut away from the backbone and are ready to
cook. They are usually boneless, with no waste.

Steaks are ready-to-cook, cross-sectional slices of large fish.

How to clean a fish Steps from Le
Cordon Blue(2011):
1. Open the gill cover of the fish to expose the gills.

2. Pull the gill cover as wide open as possible.

3. The gill is arc-shaped, so slip your fingers underneath.

4. With a pair of scissors, snip the gill off at the bottom of the chin of the fish.

5. Carefully pull the gill to remove the guts of the fish. Discard.
03 FISH AND SHELLFISH DISHES
COOKING BASICS: Recipes and Techniques (1996)
and Snacks and canapés (1981).

Milkfish (Bangus)
Belly Tempura
Ingredients:
● ½ Kilo Bangus belly, cut into 2 inches
● 10 pcs. Asparagus
● 3pcs. Sweet potato, cut into 1-inch
● ½ cup cornstarch
Batter: Procedure
• 1 cup all-purpose flour
1. Sprinkle cornstarch on the bangus (Milkfish) then wash out
• ½ - ¾ Cup cold water
gently and drain.
• 1 pc. beaten egg
2. Rub milkfish with salt and refrigerate for about 15 minutes.
3. Wash asparagus and sweet potato.
Tempura Sauce: 4. Mix the batter: Beat egg and cold water in a bowl, add flour and
mix gently
• 3 tbsp. Soy sauce 5. Pre-heat oil in a deep frying pan.
• 2 cups water 6. Dip milkfish and vegetables in the batter.
• 2 tbsp. sugar 7. Deep fry
• 1 tbsp. seasoning 8. Drain excess fat and arrange in a platter.

Mix tempura sauce: put all ingredients in a pan and cook

over medium heat for 2 minutes.
 BAKED SHRIMP WITH FRESH HERBS
Ingredients
6. Cover with plastic, wrap, and let it marinate at
• 1-kilogram large shrimp cool room temperature for 30 minutes or in
• 3 tablespoons oil the refrigerator for several hours.
• 1 tablespoon chopped fresh basil, marjoram, or thyme 7. Bring to room temperature before baking.
• 2 tablespoons chopped fresh parsley 8. Preheat an oven to 200 °C.
• 2 Garlic cloves, finely chopped salt and ground pepper 9. Bake until the shrimp have turned pink and the
to taste juices are bubbly, about 8min.
10. Transfer to plates and spoon the pan juices
Procedure over the top.
1. Peel the shrimp, leaving the last shell segment intact. Using a 11. Serve hot.
small, sharp knife, cut a shallow slit along the back of the shrimp
and then remove the vein. Butterfly the shrimp by cutting deeper
into the slit along the shrimp’s back so that the shrimp can be
opened to lay flat. Rinse the shrimp and pat dry.
2. Grease a large, shallow baking dish with some of the oil.
3. Arrange the shrimp in the dish in a single layer, tails upward.
4. In a small bowl, stir together the basil, marjoram, or thyme,
parsley, and garlic and sprinkle over the shrimp.
5. Season with salt and pepper and drizzle with the remaining oil.
 Proper Storage
‘’Freezing acts as a preservative by reducing the temperature at which chemical reactions take
place and by lowering water activity, which inhibits microbial growth’’ (Hall, 2011)

At home, store fish and shellfish in tightly covered containers or plastic bags in the
freezer. Raw fish and shellfish stored inside the fridge last at least two days.
Properly packaged frozen fish last for a couple of weeks. Always check the date
stamp/code of the packaged fish for quality control.
LESSON 2: PREPARING AND
COOKING VEGETABLES
 Market Forms Of
01 Vegetable Preparation and
Cooking
04 Vegetables

02 Vegetable
Classification 05 Vegetable
Preparation

Vegetable Proper Vegetable

03 Selection 06 Storage
Vegetable Preparation and Cooking
The chefs of Le Cordon Blue, in Cuisine Foundations (2011), write that vegetable is a culinary term referring
to ‘’Parts of plants that are consumed, sometimes raw, and when cooked, prepared as a savory dish or
accompaniment.’’

‘’The plants themselves belong to different families and species, and different parts are consumed,
ranging from the roots to the stalk to the seed (ibid., 2011). The myriad of vegetables eaten today was
once grown in the wild and were cultivated by different cultures. Some are hybrids, which are offspring
that results when crossing different plants (ibid., 2011).

Vegetable Classification
• Roots • Leafy Greens

• Tubers • Brassicas

• Bulbs • Fruit vegetables

• Shoots • Pods and Seeds

1. Roots
- Roots, Tuberous roots, or taproots are a part of a plant that grows underground. These are
used for cooking and their nutritional properties. Examples includes beets, carrots, turnips,
cassava, gabi, and radish.

2. Tubers
- it is ‘’An engorged, nutrient-storing stolon or bud, located just below the soil surface and the
stem of the plant; it is not a root’’ (Le Cordon Blue, 2011).
- The potato is a celebrated tuber by many cultures over the centuries. The sweet potato, although called
a potato, is a distant relative of the potato. Unlike potatoes, the sweet potatoes has edible shoots and
leaves that are best eaten when immature. Moreover, sweet potatoes are never eaten raw, and are best
baked.
3. Bulbs
- ‘’The edible portion and the most nutrient-enriched part of some vegetables grows underground
in a bulbous shape. This shape is comprised of many fleshy layers that overlap and act as a
sponge to bring nutrients to the plant.’’
- Onions, Leeks, Gralic, and Shallots are examples. They are flavorful and versatile. ‘’An
excellent addition to most preparations because of their perfume and texture, they enhance any
dish in which they are used’’(ibid., 2011)
4. Shoots
- Shoot vegetables ‘’more often than not contain a large amount of fibrous vascular tissue’’ that
‘’continues to build as the plant mature’’ (ibid.,2011)
- Celery, Fennel root, asparagus, and artichokes are shoot vegetables.

5. Leafy Greens
- Leafy vegetables, like spinach, watercress, bok choy, lettuce, Swiss chard, and sorrel, are very
delicious. They can be eaten raw, pickled, cooled, or marinated.
6. Brassicas
- This is a family of plants that belong to the mustard family. Examples include Broccoli,
cauliflower, brussels, sprouts, and cabbage.
7. Fruit Vegetables
-Fruit ‘’ is a botanical designation that refers to the reproductive part of the plant, the ovary. An easy
rule of the thumb is to remember that fruits usually contains seed, although there are exceptions.’’
(ibid., 2011)
-Tomatoes, cucumbers, avocados, squash, eggplant, bell peppers, and chilies.

- ‘’The presence of seeds defines them as fruits, but culinary speaking, they are prepared as a vegetable;
that is, they are traditionally used in savory preparations’’ (ibid., 2011).

8. Pods and Seeds

- ‘’They are celebrated for their nutritional properties. Most are rich in fiber, protein, B vitamins, iron,
and vitamin C’’ (ibid., 2011).
- Corn, green peas, string beans, and shelling beans (Lima, soy, fava) belong to this category.

Vegetable Selection
‘’Eat local, Eat seasonal.’’
How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons (2007)
- Cooking with vegetables in season has benefits. One, you will find yourself cooking with
ingredients that are at their best. Two, cooking with the best ingredients helps guarantee the quality
of your dish. Three, you will be saving money.
 Tips for selecting vegetables wisely.

1. Cabbage/Bok choy/Pechay.
- Choose cabbage heads that are solid, hard, and heavy. Avoid any cabbage heads with discolored or
damaged leaves or stems that appear dried out. Sellers frequently ‘Tidy up’ cabbages by trimming the
bases and discarding any faded leaves.
-Avoid any that look as if they have been overworked (Parsons, 2008)
- Choose Pechay and Bok choy leaves that are sturdy.

2. Carrot - Choose carrots whose skin is smooth and free of holes or cracks. In addition, the darker the
orange color of the carrot, the better.
3. Garlic
-Buy garlic with solid, and well-filled gloves.
-Avoid ones that have loose papery skin covering the cloves. This is a sign of shrinkage that comes with
drying out (Parsons, 2008). There should be no sprouting too (ibid., 2007).

4. Ginger – Look for ginger that has plump flesh and smooth, not wrinkled, skin.

5. Greens – These should be rigid, crisp, firm, and free from damage when you buy them. There should
be no signs of wilting.
- Avoid greens with black spots on the leaves; these spots are a
sign of breakdown (Parsons, 2007).
6. Okra - Okra is made up of edible pods with seeds inside. Hence, Buy okra whose pods are tender
and young.
- Mature ones are dry and hard. Also, remember that fresh okra is green in color.

7. Mushrooms – Mushrooms belong to the fungi family. However, for the purpose of cooking, they are
considered plants(Le Cordon Bleu, 2011).
- Select mushrooms that are firm, free from slime, with no molds or bruises, and with
smooth caps. Mushrooms are absorbent so avoid exposing them in water. Do not use wild
mushrooms in your cooking unless these are identified by experts to be edible.

8. Squash – look for squash with ‘’a hard shell; deep, vibrant colors; a hard, corky stem, and a deeply
colored resting spot’’ (Parsons, 2007)

9. Potatoes – The starch content in potatoes varies among the different properties when cooked (Le
Cordon Bleu, 2011). Some are better for boiling or baking but they can be used for both (ibid., 2011).
Look for ones that have good color and are round or oblong shaped.

10. Eggplant – Eggplants can be violet, black, green, alabaster, or red-orange. They can be striped or
ruffled too.
- ‘’When choosing an eggplant, pick one that is heavy for its size; that will be the freshest.
Also, feel the skin. If it is a round eggplant, should be taut and almost bulging. The long, thin eggplants are
often slightly softer, but they should not be soft that the skin is wrinkling’’(Parsons, 2007).
 Market Forms of Vegetables
The market forms of vegetables include Fresh, Canned, Frozen, and Dried
vegetables.
 The color, flavor, and texture of Fresh vegetables will tell that they are at their best. They are
nutritious too because of their freshness prior to cooking. The price of fresh vegetables is lower
compared to the other forms.
 Canned vegetables are raw vegetables that were cleaned, placed in sealed containers, and
underwent processing at high temperatures for a certain period of time. Some canned vegetables are
seasoned or sauced. Canned vegetables are convenient to serve since they are already cooked
during the canning process.
 Frozen vegetables, often sold in packs, are almost as convenient to serve and use as canned
vegetables.
Freezing is effective when preserving vegetables because this inhabits the growth of spoilage-causing
bacteria. Note that most frozen vegetables cannot be cooked without thawing first. Leafy greens, such as
spinach, cook more evenly if partially thawed before cooking.
 Several vegetables are commonly preserved by Drying, with the exception of beans and
peas, among others. Drying alters the flavor, texture, and appearance of vegetables but the
process tends to make the vegetables digestible.
Vegetable Preparation
Pink Pickled Onions
(Adapted from Russ Parsons 2003)
Ingredients: Procedure:

• 2 cups water 1. Bring the water, vinegar, cloves, bay leaf, and
oregano to a boil in a medium saucepan.
• 2 cups white vinegar 2. Remove the saucepan from the heat
• 4 whole cloves 3. Let steep until cool for an hour
• 1 bay leaf 4. Place the onion rings in a sealable container
• ½ teaspoon dry oregano and pour the vinegar mixture over the top
• 1 red onion, slice into ½- inch 5. Cover tightly
rounds 6. Refrigerate for at least 2 hours. The pickle will
improve greatly if left for 24 hours and then will
level off. The onions will be good for at least a
week
Tossed Garden Salad with Vinaigrette
Ingredients:
• 4 cups loosely packed, assorted salad greens (e.g., butter
lettuce, red leaf lettuce, arugula)
• 1 tablespoon wine vinegar
• ⅛ to ¼ teaspoon salt
• Freshly ground pepper
• ¼ cup oil

Procedure:
1. Rinse the salad greens thoroughly, drain, and blot dry
between 2 kitchen towels
2. Tear the greens into bite-sized pieces, if needed, and
place them in a bowl.
3. Pour the vinegar into a small bowl, add the salt to taste,
and using a small whisk or fork, stir to dissolve the salt. Add
pepper to taste and then whisk the oil
4. Pour the vinaigrette evenly over the salad greens and toss
gently to coat evenly, serve immediately
Vegetable pasta Procedure:
1. In a large saute pan over medium heat, melt the
Ingredients: butter.
• 3 tablespoons unsalted 2. Ass the asparagus, beans, peas, and squash and
butter saute, stirring, until tender-crisp, about 5 minutes.
3. Add the cream and season to taste with salt and
• ½ cup diagonally sliced pepper.
asparagus tips 4. Boil briskly, stirring for 1 to 2 minutes to reduce
• ½ cup baby green beans slightly
• ½ cup small peas 5. Remove from the heat and cover to keep warm.
• ½ cup sliced yellow 6. Meanwhile, in a large pot over high heat, bring the
water to a rolling boil.
squash
7. Add 1 teaspoon salt and the oil to the boiling water
• ¾ cup heavy cream to prevent pasta from sticking together.
• 4 litters water 8. Add the pasta, stirring gently
• 1 teaspoon oil 9. Boil, stirring occasionally, until al dente (tender but
• 500 grams of dried still firm to the bite), 6 to 10 minutes or according to
fettuccine or spaghetti package directions
• Parmesan cheese 10. Drain the pasta in a colander and, acting quickly,
immediately add it to the cooked sauce
• Salt to taste 11. Toss well and promptly divide among warmed
• Freshly ground pepper plates. Top with parmesan cheese .
 Proper Vegetable Storage
A.K Thompson in Fruit and Vegetables: Harvesting, Handling, and Storage (2003), the decision
to store may be part of orderly marketing, where the storage period is usually short, to allow for
the accumulation of sufficient produce by a grower or group of growers to send to the market.

Two, vegetables may be stored in wholesale markets during the period when they are being sold.

Three, they may also be stored when the price at a particular time is low to await an increase in
price.

Four, certain crops are stored for long periods of time to extend the duration of their availability.
Different Methods and Structures:
-Those that do not require refrigeration include in situ (delaying the harvest of the crop until it is
required), burying, pits, cellars, barns, and clamps (Thompson, 2003).
• Long-term storage- This can be expensive and require a high level of technical knowledge
of the crop.
• Refrigerated storage – Bank on the notion that the lower the storage temperature for
vegetables down to their freezing point, the longer the storage life (ibid., 2003).
• Cabbages and Greens – Should be refrigerated immediately in a humid environment. -Keep
greens in plastic bags, but if you are going to store them for very long, slip a paper towel to
absorb any condensation (Parsons, 2008).
• Store mushrooms in paper bags, and carrots, beets, radishes, and turnips in plastic bags or
some other moisture-absorbing containers in the refrigerator.

• Ginger can be frozen or placed in an airtight container to protect it from moisture.

• Tomatoes, like squash, tubers, and beans, need not be stored in a refrigerator.
Putting a tomato in the refrigerator can kill the flavor faster than anything
(Parsons, 2008). Store them in a cool, dry place away from direct light. If they
are slightly underripe, they will soften in a day or two.

• Potatoes, Onions, shallots, and garlic should be stored in a cool, dry

place away from light.

• Eggplant skin is susceptible to water damage so the best solution is to store

them in the crisper drawer of the refrigerators, in a plastic bag with a
crumpled-up sheet of paper towel to absorb the excess moisture. Keep this
way, they will be of acceptable quality for up to a week (ibid., 2003).
 THANK YOU FOR YOUR TIME!
Group3 Members:
Mondragon, Alexza Mae
Rogero, Allyana Jean
Palacio, Michaella
Morfe, Dax Gabriel
Baguna, Marcus
Matildo, Jesse John
Lastrilla, Mervyn