tailieunhanh - Lecture Professional cooking (6/e): Chapter 15 - Wayne Gisslen

Chapter 15 - Cooking fish and shellfish. In this chapter, we apply basic cooking principles to the preparation of fish dishes. Our goals are to cook the product just to doneness, to preserve moisture and texture, and to preserve and enhance natural flavors. | Chapter 15 Cooking Fish and Shellfish Chapter Objectives 1. Cook fish and shellfish by baking. 2. Cook fish and shellfish by broiling. 3. Cook fish and shellfish by sautéing and pan-frying. 4. Cook fish and shellfish by deep-frying. 5. Cook fish and shellfish by poaching and simmering in court-bouillon. 6. Cook fish and shellfish by poaching in fumet and wine. 7. Cook fish and shellfish by mixed cooking techniques 8. Prepare dishes made of raw seafood. Overview Fish and shellfish have little or no connective tissue. The cooking procedures are different than for meat and poultry. Fish is naturally tender. Cooking, especially overcooking, will dry it out. Baking Whole fish and fish portions can be cooked in an oven. It is not practical to prepare whole large fish in volume food service. Cooking methods can be combined, like broiling and then finishing in the oven. Baked fish is often referred to as “roasted”. Moist Baking or Braising If fish is baked with moist . | Chapter 15 Cooking Fish and Shellfish Chapter Objectives 1. Cook fish and shellfish by baking. 2. Cook fish and shellfish by broiling. 3. Cook fish and shellfish by sautéing and pan-frying. 4. Cook fish and shellfish by deep-frying. 5. Cook fish and shellfish by poaching and simmering in court-bouillon. 6. Cook fish and shellfish by poaching in fumet and wine. 7. Cook fish and shellfish by mixed cooking techniques 8. Prepare dishes made of raw seafood. Overview Fish and shellfish have little or no connective tissue. The cooking procedures are different than for meat and poultry. Fish is naturally tender. Cooking, especially overcooking, will dry it out. Baking Whole fish and fish portions can be cooked in an oven. It is not practical to prepare whole large fish in volume food service. Cooking methods can be combined, like broiling and then finishing in the oven. Baked fish is often referred to as “roasted”. Moist Baking or Braising If fish is baked with moist ingredients or with liquids, strictly speaking it is not baking. In French cooking, baking fish with liquid is called braising, but we often call it baking. Broiling and Grilling Broiling and grilling are increasingly popular Customers perceive them as healthy By varying process, vegetable accompaniment, and garnishes, many selections can be offered A slightly crisped, browned or grill-marked surface is important to the appeal of the fish Sautéing and Pan Frying A classic method of sautéing is à la meunière. The fish is dredged in seasoned flour and sautéed in clarified butter. Other sautéed fish preparations call for the standard breading procedure. Deep-Frying Deep-fat frying is perhaps the most popular way to cook fish in North America This method can be of high quality if the fish is fresh and the frying shortening is of high quality and it is at the right temperature Fish is breaded or battered to provide a crisp, flavorful, attractive, protective coating Frozen breaded fish