Transcript FST 110 Fruits - Metropolitan Community College

Other Grains
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Barley
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8 Essential Amino Acids (9 for “complete)
Regulates Blood Sugar
Coffee Substitute
Pearled Barley (hulled and polished)
Beer & Distilled Spirits
Soups & Porridges
Substitute for Rice
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Barley Risotto
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Buckwheat
• Buckwheat “Groats” are
used for porridge called
“Kasha” (E. Europe &
W. Asia)
• Used in prod. “Soba”
noodles (Japan)
• Buckwheat Crepes,
“blinis” (Russia)
• No Gluten
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Soba Noodles
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Quinoa
• Originated in the Andes,
used for 6000 yrs.
• Incas considered this holy
and the “Mother of all
Grains”
• Rich in Protein and
“Complete” Gluten-Free, Easy
to Digest
• Used in soups and bread, and
also fermented with millet to
make a beer-like beverage.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Quinoa
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Grain Web Quest
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Amaranth
Farro
Kamut
Millet
Spelt
Teff
Triticqle
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Fish and Shellfish
Chapter 19
Fish and Shellfish
• Fish are aquatic
vertebrates with fins for
swimming and gills for
breathing
• Shellfish are aquatic
invertebrates with shells
or carapaces
Round Fish
• Include fresh and
saltwater varieties
• Have fins and internal
bone structures
• Have eyes on both sides
of their heads
• Bodies are truly round,
oval, or compressed
Flatfish
• Found in deep ocean waters
• Have asymmetrical,
compressed bodies
• Swim in a horizontal
position
• Have both eyes on top of their
heads
• Bottom dwellers
• Top of their bodies is dark
and the bottom is lighter in
color
Mollusks
• Have small unsegmented bodies and no
internal skeleton
Univalves
• Single shell
– Marine snails
• Abalone
• Conch
• Snails
Bivalves
• Two bilateral shells
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Clams
Oysters
Scallops
Mussels
Cockles
Cephalopods
• No exterior shell
• One single internal shell
called a pen
– Squid
– Octopus
• Calamari
Crustaceans
• Have a hard outer shell and jointed
appendages
• Found in both fresh and salt water
• They breathe through gills
– Crayfish
– Crab
– Lobster
– Shrimp
Crab
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King
Dungeness
Soft-shell
Blue
Stone
King
Snow
Interior Structure of a Maine Lobster
Inspection and Grading of Fish and
Shellfish
• Grades assigned to fish are A, B, C
• Inspections on fish and shellfish are
voluntary
– Type 1: plant, product and processing methods
from raw to final product
– Type 2: warehouses, processing plants and cold
storage facilities
– Type 3: fishing vessels and plants
• Inspection services for sanitation only
Determining Freshness in Fish
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Smell
– No odor or the smell of the sea
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Eyes
– Clear and full
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Gills
– Intact and bright red
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Texture
– Flesh should be firm
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Fins and scales
– Moist and full
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Appearance
– Moist and glistening
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Movement
– Shellfish that is purchased alive should show movement
– Crustaceans should close their shells when tapped
Market Forms of Fish
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Whole or round
Drawn
Dressed
Pan-dressed
Butterflied
Fillet
Steak
Wheel or center-cut
Market Forms
Market Forms (cont’d)
Market Forms (cont’d)
Market Forms (cont’d)
Market Forms (cont’d)
Market Forms (cont’d)
Market Forms (cont’d)
Storing Fresh Fish and Shellfish
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Temperature between 30°F and 34°F
If shipped in ice, store in ice
Do not allow seafood to become dry
Scallops and fish fillets should not be in direct
contact with ice
• Live animals should be stored in saltwater tanks or in
boxes with seaweed
• Bivalves should be stored in net bags or boxes at high
humidity
Purchasing Terms
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Fresh
– Never frozen
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Chilled
– Fresh, held at 30°F to 34°F
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Flash-frozen
– Quickly frozen onboard ship, within hours of being caught
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Fresh-frozen
– Frozen while fresh, but not quickly
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Frozen
– Subject to temperature below 0°F
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Glazed
– Dipped in water to form a protective shell of ice
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Fancy
– Code word for previously frozen
Cooking Seafood
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All cooking methods can be used
Seafood is inherently tender
Should be cooked until just done
Overcooking is the most common mistake
made in preparing seafood
Determining Doneness
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Translucent flesh becomes opaque
Flesh becomes firm
Flesh separates from the bone easily
Flesh begins to flake
Today’s Menu
Each Group Choose One:
1) Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon
Couscous Broth
2) Red Snapper On Pearl Barley and Porcini Risotto with Sautéed
Swiss Chard
3) Sea Bass with Ginger-Blackened Scallops and Smoked Salmon,
Blackened Tomatoes and Coconut Lemon Grass Reduction
4) Seafood Quinotto
CHRM 1110
Vegetable, Starch & Protein
Basics
Arctic Char
•Sustainable: Land-Based
Farms
•Low-Risk of Escape
•Contained Contaminated
Water
•Cold Water
•Similar to Trout or Salmon
•Seafood Watch Rating: “Best
Choice”
•Delicious
CHRM 1110
Vegetable, Starch & Protein Basics
Meyer Lemon
•Thin-Skinned
•Less Tart
•Cross between Tangerine
and Lemon
•Season: Nov, Dec…April
CHRM 1110
Vegetable, Starch & Protein Basics
Couscous
•Smallest of Pastas
•Crushed & Steamed Semolina
•Moroccan/N. African Cuisine
•Israeli Couscous, larger
CHRM 1110
Vegetable, Starch & Protein Basics
Red Snapper
•Wild Caught
•Gulf Waters
•True Red Snapper Considered
on the Decline-Rarely found in
the Markets
•Other Varieties:
•Yellow-Tail, Pink, Grey, …
CHRM 1110
Vegetable, Starch & Protein Basics
Pearl or “Pearled” Barley
Bran Removed and Polished
CHRM 1110
Vegetable, Starch & Protein Basics
Black Sea Bass
•Not “Chilean” Sea Bass
•Mercury
•Overfished
•Once overfished, now
Rebuilding
CHRM 1110
Vegetable, Starch & Protein Basics
Quinotto
•Peruvian “Risotto”
•Made with Quinoa
CHRM 1110
Vegetable, Starch & Protein Basics
Lemon Grass (Citronella)
•Use only white and light-green parts
•Very woody, Mostly cooked…In Asia, may be eaten raw
•Flavor of Lemon
•Freezes Well
CHRM 1110
Vegetable, Starch & Protein Basics