Prep & Cook Of Seafood

Question 1

Uses of seafood in food preparation

Answer 1

-Dried seafood
- extends shelf life
- used to season dishes
- Eg; dried shrimp/cuttlefish
-Sashimi
- must be sashimi grade
- freshly caught
- special care to ensure freshness
- Eg; salmon/tuna
-Marinade
- Fermented & made into a marinade
- for dishes (prawn paste)
- sauces (sambal)
- Eg; fermented shrimp
-snacks
- strong umami taste
- Eg; prawn crackers
-Surimi products
- Eg; fishballs/crabsticks

Question 2

Effects of cooking fish in dry heat + suitable MOC’s

Answer 2

Leaving skin on during baking prevents loss of moisture & flavour
Oily fish; allows fats in skin to melt & produce crispy skin

Bake/grill/panfry

Question 3

Effects of Cooking fish in moist heat & suitable MOC’s

Answer 3

Flavour compounds dissolve in cooking liquid (steam to prevent)
Vigorous boiling causes fish to flake

Steaming/boiling

Question 4

Suitable MOC’s for shellfish

Answer 4

Dry heat;
- baking/grilling
Moist heat;
-steaming

Question 5

Nutrients in fish

Answer 5

• HBV proteins
• polyunsaturated fats (oily fish has omega 3 fatty acids)
• vitamins B & D
• iron / potassium / sodium / calcium (if eaten w bones)

Question 6

Nutrients of shellfish

Answer 6

• HBV proteins
• polyunsaturated fats
• vitamins B & D
• iron/iodine
  -cholesterol (squid/prawns)

Question 7

Preparing seafood for cooking

Answer 7

• Does not need tenderising
• cleaned prior to cooking (rinse shellfish to remove sentiments/remove scales & innards from fish)

Question 8

Effects on Cooking seafood

Answer 8

• When fish is heated, proteins coagulate and denature
• proteins shrink & releases water
• loss of water-soluble flavour compounds & nutrients