Fish part 2

Fish Part 2 
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Slide 1: Slide
CateringFurther Education (Key Stage 5)

This lesson contains 20 slides, with interactive quizzes, text slides and 2 videos.

time-iconLesson duration is: 60 min

Items in this lesson

Fish Part 2 

Slide 1 - Slide

Slide 2 - Slide

How much is the Uk
seafood market worth?

Slide 3 - Mind map

Answer 
Seafood is a globally traded commodity, with complex and integrated supply chains. ​ In the UK, we import most of the seafood we eat and export most of the seafood we catch or farm. Overall, our UK seafood industry is worth £9.5bn per annum.

Slide 4 - Slide

Name a crustacean

Slide 5 - Mind map

Slide 6 - Video

Name a mollusc

Slide 7 - Mind map

What is the value of the British
seafood market ?

Slide 8 - Mind map

Give the quality points
for fish

Slide 9 - Mind map

Fish quality points 
Eyes:- Bright, Full & not Sunken
Gills:- Bright pinkish red in colour
Flesh:- Firm & springy to the touch
Scales:- should be plentiful, firm & not come off easily when handled (not all fish have scales)
Skin:- Should be covered in fresh sea slime
Smell:- Pleasant salty smell (no Ammonia)

Slide 10 - Slide

What is the difference between a darnes and tronçons ? 

 Darnes.
- Salmon
- Cod
- Hake
 Darnes are cut from large round fish, tronçons are cut from
large flat fish.
 Tronçons.
- Turbot
- Halibut
- Brill

Slide 11 - Slide

Name a method of preservation for fish ?

Slide 12 - Mind map

- Chilling – preserves the fish by reducing the temperature to slow down the
multiplication of bacteria. This is a short term preservation method.
- Vacuum packing – preserves the fish by removing the oxygen from around the
food and extends the storage life. Food still requires refrigeration.
- Freezing – preserves the fish by reducing the temperature to -18C to stop the
multiplication of bacteria. Once thawed the food must be treated as fresh.
- Salting – The fish is preserved by being covered in salt. Must be soaked prior to
use to draw out the salt.
- Smoking – The fish is gently heated by a fire to dry and preserve it. Wood chips are
often used to give a strong smoky flavour. Often used for herrings, salmon and
trout.
- Pickling – fish may be pickled raw or cooked by placing in a vinegar pickling
solution and preserved in a jar
Canning – preserves the fish by cooking at a high temperature within the can to
kill all bacteria and micro-organisms. This is a long term storage method.
- Curing – Fish curing includes the preservation by drying, salting, smoking, or
pickling, or by combinations of these processes. Flavourings are sometimes
included.
- Drying - Preserves the fish by removing moisture from the food in a warm
controlled environment leaving a dried product, that can then later be reconstituted.

Slide 13 - Slide

Slide 14 - Video

 State four factors in relation to portion control which should be taken into consideration
when preparing and serving paupiettes of sole. 
Cost of the fish
- Size and type of the fillet used
- Filleting skill
- Type and amount of filling to be used
- Correct shape to be maintained during cooking
- What course the dish is on the menu (starter/fish/main)
- The amount of paupiettes per portion to be used
- Consistency of portion size at serving
- Standardised recipes

Slide 15 - Slide

State two quality points that indicate that a crab is fresh

Slide 16 - Open question

Explain why grilling is an appropriate cooking method for fillets of sea bass.

Slide 17 - Open question

Explain why deep frying is an appropriate cooking method for bread crumbed goujons of fish

Slide 18 - Mind map

 Explain why deep frying is an appropriate cooking method for bread crumbed goujons of plaice. 
 Develops flavour and a contrast of textures
- Even sized pieces of fish cook quickly
- Improves appearance

Slide 19 - Slide

Time for the test ! 

Slide 20 - Slide