Lesson Plan

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Lesson Plan 24Food Preparation Seafood Cookery
January 1999
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OBJECTIVEUpon completion of this lesson, you
will be able to

• Explain the various types of seafood used in
  Coast Guard Dining Facilities.
  
• Demonstrate the different methods of preparing
  seafood's.

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REFERENCES

• Armed Forces Recipe Service, NAVSUP P-7.
• Food Service Operations, NAVSUP Pub 421.
• Food Service Practical Handbook, P4061.4.

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INTRODUCTION

• Fish and shellfish are excellent protein sources.
  Due to their delicate nature, knowledge of the
  correct techniques in cooking these food items
  are necessary to result in an acceptable entree.

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PRESENTATION

• Main groups of seafood authorized for Coast Guard
  Dining Facilities use.
  
• Vertebrate or finfish
• Shell fish

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• Vertebrate or finfish consists of the following
  types
  
• Cod
• Perch
• Haddock
• Flounder
• Salmon
• Halibut
• Sardines

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• Shell fish are divided into two classes
• Crustaceans Have semi-hard to hard shells over
  the back and claws, and soft shells under the
  body.
  
• Shrimp
• Used in boiling and frying
• Lobster
• Tail (spiny)
• Whole
• Crab - King Crab Legs

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• Mollusks Have two very hard shells of the same
  size, which are tightly closed when mollusk is
  fresh.
  
• Clams
• Oysters
• Large (Pacific)
• Breaded, individually quick frozen.
• Small (Eastern)
• Shucked (IQF)
• Scallops

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• Fish fillets
• Boneless and ready to cook as purchased.
• Breaded pollock nuggets
• Commercially- prepared, partially-cooked nuggets
  prepared from raw, boneless blocks of pollock.
  
• Breaded fish portions
• Used for main entrees or hot fish sandwiches.
• Do not thaw before cooking.
• Breading will fall off.

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• Shrimp
• Unpeeled
• Peeled
• Breaded
• Do not thaw any of the above prior to cooking.
• Dehydrated cooked
• Crawfish, frozen
• Does not require thawing prior to cooking.

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• Oysters
• Thaw completely prior to cooking.
• Handling fish and shellfish
• Handle carefully to prevent spoilage
• If handled improperly, moisture and flavor will
  be lost.
  
• Use the oldest date of packing first
• short shelf life

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• Stored at 0 degrees F. or below
• Fish steaks and fillets are cooked in a partially
  thawed state.
  
• Partial thawing is necessary to separate
  portions.
  
• If coating and breading are applied to fillets
  before frying, thaw completely before breading.
  
• Thaw at 36 - 38 degrees F.
• Never thaw fish in water.

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• Allow additional cooking time for frozen fish.
• Handle thawed fish with extreme care to prevent
  tender flakes of flesh from breaking up.