E2Learn Publishing

 Fish and shellfish have little connective tissue, so the procedures for cooking them are somewhat different from those for cooking meat's and poultry.

When cooking meats, we are often concerned with tenderizing the product. Fish is naturally tender, so cooking, especially overcooking, is more likely to toughen the product and dry it out.

In this unit, 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.

Here are just some of the things you will learn in this presentation:

ü How to cook fish and shellfish by baking.

ü How to cook fish and shellfish by broiling.

ü How to cook fish and shellfish by sautéing.

ü How to cook fish and shellfish by pan-frying.

ü How to cook fish and shellfish by deep-frying.

ü How to cook fish and shellfish by poaching in court bouillon.

ü How to cook fish and shellfish by poaching in fumet and wine.

ü How to cook fish and shellfish by mixed cooking techniques.

ü How to prepare dishes made of raw seafood.

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Format:

Adobe Flash