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Other Grains CHRM 1110 Vegetable, Starch & Protein Basics Session One Barley • • • • • • • 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 • • • • • • • 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 – – – – – 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 • • • • • • • 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 • Smell – No odor or the smell of the sea • Eyes – Clear and full • Gills – Intact and bright red • Texture – Flesh should be firm • Fins and scales – Moist and full • Appearance – Moist and glistening • Movement – Shellfish that is purchased alive should show movement – Crustaceans should close their shells when tapped Market Forms of Fish • • • • • • • • 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 • • • • 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 • Fresh – Never frozen • Chilled – Fresh, held at 30°F to 34°F • Flash-frozen – Quickly frozen onboard ship, within hours of being caught • Fresh-frozen – Frozen while fresh, but not quickly • Frozen – Subject to temperature below 0°F • Glazed – Dipped in water to form a protective shell of ice • Fancy – Code word for previously frozen Cooking Seafood • • • • 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 • • • • 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