COOKERY

COOKERY MODULE 16: Seafood and Dessert Product

Subject Teacher: Mr. Paolo Lajom
Lesson Description: This module deals with the knowledge, skills, and attitude required in selecting, preparing,
presenting, and storing seafood in a commercial kitchen or catering operation, and preparation of a range of hot,
cold, and frozen desserts.
Objective:
After the discussion, the students will be able to:

1. Choose the right dish for a specific seafood product.

2. Arrange recipes for Fish and Shellfish.
3. Identify the concept of dessert dishes.
4. Conceptualize dessert the will complement the menu list.

Introduction

Seafood and Dessert

The term seafood includes any of the cold-blooded animals living in water that is
used as food by human beings. Seafood may come from either fresh or saltwater
and may be classified as fish and shellfish.

The term dessert can apply to many confections, such as biscuits, cakes,
cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, and
tarts. The fruit is also commonly found in dessert courses because of its naturally
occurring sweetness. Some cultures sweeten foods that are more commonly savory
to create desserts.

Fish and Shellfish

The term seafood includes any of the cold-blooded animals living in water that
is used as food by human beings. Seafood may come from either fresh or saltwater
and may be classified as fish and shellfish.

1. Vertebrate or finfish. Fishes with backbone. These are bangus, bisugo,

tilapia, dalag, catfish, and other freshwater fish. The edible portion consists of
the fleshy meat on either side of the vertebral skeleton. The tail, fins, head, and
entrails are usually discarded as waste, but to some people, these parts or some
of these parts maybe consumed.

2. Shellfish. Fish with the shell. These are classified into crustaceans, mollusks,
and cephalopods.

a. Crustaceans are shellfishes with hard shells over the back of the body and
along with the claws but have softer shells covering the lower part of the body
and legs. Ex. Crabs, lobster, and shrimps.

b. Mollusks. There are two types of mollusks: the univalves with only one shell
and bivalves with two shells. An example of univalve is: kuhol while bivalves
are clams (kabibi, tulya), oysters (talaba) and mussels (tahong).

c. Cephalopods have reduced internal shell. Squid, cuttlefish, and octopus belong
to this classification.

SELECTION AND BUYING OF FISH AND SHELLFISH

Characteristics of Fresh Fish

1. Fresh fish has no foul odor.

2. The eyes are clear, full and bright, not dull and sunken.
3. Gills are bright red.

4. The flesh is firm and elastic.

5. Skin is shiny with scales intact.

6. Fish is covered with a natural lime, the odor and amount of which are the characteristics of the species.

7. Abdomen and belly walls are intact and free from discoloration.

Characteristics of fresh Shellfish

1. Fresh shellfish such as crabs, talangka, mussels, oysters, snails, lobsters, and shrimps,
must be bought alive.

2. Fresh crabs should have firm joints that are stiff when bent, and they should be heavy for
their size.

3. Fresh lobsters should have a dark brownish-green color with orange specks and bright eyes and should be
heavy for their size.

4. Fresh oysters are difficult to open and the meat should have clear creamy color.

5. Live clams should have their shells tightly closed.

6. Fresh shrimps should have their head intact, their meat firm, and with no objectionable odor. They are
somewhat translucent and without black or orange color.

Market Forms of Fish

1. Live Fish. There are fishes that can be marketed alive because they live long
after catch. Good examples of these are dalag, hito, and tilapia.

2. Whole or round fish. Most fresh fish is distributed in local market fish stalls
as whole or round fish. Shortly after catching, fish is chilled in ice to prevent
spoilage.

3. Drawn fish. This is a whole fish with the entrails

removed. Preparation for cooking involves scaling
and cutting as needed. Most fish in modern
supermarkets are available in this form.

4. Dressed fish. Dressed fish has been

scaled and eviscerated. Often the head, tail,
and fins are also removed.

5. Fillets. These are two meaty sides of the fish cut from
the backbone. The skin may not be removed. A fillet cut from the side of the fish is called a
single fillet. A butterfly fillet consists of two single fillets held together by uncut flesh and
skin in the belly portion of the fish.

6. Deboned. This is the form most convenient in the case of bangus. The deboned
bangus is sold frozen often times marinated and ready-to-cook.

7. Steaks. These are cross-section slices of dressed large fishes. A portion of the
backbone is usually the only in a fish steak. Steaks that are half to two-thirds of an inch
thick are usually best. Steaks cut away from the visceral cavity are solid slices and are
preferred by discriminating consumers.
 8. Sticks. These are fillets or steaks cut further into smaller uniform pieces like sticks. They
are usually breaded and frozen.

9. Flaked. Fish meat separated from the whole fish is called flaked fish. Labahita is
commonly made into flaked fish.

Market Forms of Shellfish

1. Live. Crabs, clams, mussels, oysters, snails, and lobsters should be alive if
purchased in the shell except for boiled crabs and lobsters. Ideally, shrimps should
also be marketed alive.

2. Whole. Most shrimps marketed locally are whole.

3. Shucked. These are bivalves or mollusks which have been removed from the shell.
Oysters, clams, and scallops may be sold in this form; Freshly shucked oysters have a
translucent appearance. They become opaque withstanding.

4. Headless. Most shrimps, prawns, and lobsters for exports are marketed in
headless form, the head and thorax are removed. The head is removed mainly
because it is the main source of bacterial spoilage during transport and also
because it does not appeal to most foreign palates.

5. Cooked Shellfish. Shrimps, crabs, and lobsters may be cooked in the shell prior to
marketing.

6. Cooked Meat. The meat of shrimps, crabs, and lobsters can be marketed cooked,
usually in cans.

Preparing Fish and Shellfish

- Fish and shellfish are cleaned properly before cooking. Fish is generally
cooked for consumption but some fish delicacies are raw. Raw fish has
translucent flesh. During cookery, this becomes opaque and the muscles are
easily flaked. These are indications of doneness by moist and dry methods. The
homemaker usually buys fish cleaned and dressed from the market.

Cleaning fish

1. First, wear a pair of canvas gloves, if available. If not, dip your hands in salt
before you handle the fish so that it will not slip and slide. Place the fish on the table
and hold it firmly by the head with one hand. With the other hand, scrape the scales
with a blunt knife working from tail to head. This can be done easily if the fish is
soaked in cold water.
2. Cut off the head and tail and remove the bloodline. Then wash it in running water.

3. Rub both hands and utensils with moistened salt to remove odors before you apply any soap. Finally, rinse it
in salt and warm water before putting them in the regular dishwater. Save lemon rinds to use on your hands in
order to remove any remaining fish odors.

4. Shellfish, like mussels, is soaked in water with salt to remove the sand inside the organism. This is done in a
short time only.

Cooking Fish and Shellfish

- Fish requires less cooking time because it has no connective tissues. The
fish is cooked when it flakes easily and the eyeballs come out. When done,
the fish should be chalk-white in color.

- Shellfish like shrimps, crabs, lobsters, and clams require only a short
cooking time. Cooking should be done in the shortest time to avoid loss of
moisture, flavor, and nutritive value. Shellfish cooked in many different ways, depending upon the kind to be
cooked.

1. Shrimp.

Shrimp is usually boiled either with the shell or already shucked. Bring to a boil at enough
water to cover the shrimp. Season as desired. Cook shrimp. It may be iced and served as a
cocktail.

a. Shrimp Creole – in a rich tomato sauce and served on rice.

b. Paella – a Spanish dish made with shrimp, with fresh vegetables and rice.

c. Shrimp Curry – a spicy, hot dish from India.

2. Lobster and Crab.

They are boiled the same way as shrimp. Enough water must be
used to completely cover the shellfish. When the water boils,
drop the live lobster or crab with its head first. Simmer for 12-15
minutes. Do not overcook.

Lobster is served in many ways, it is served just as it comes from

the boiling water, with a little melted butter and lemon on the
side.

The crab may be served whole, or the meat may be removed and mixed with sauce for crab bisque. Crab cakes
fried in deep fat are also popular.

3. Oysters, Clams, and Scallops

Oysters are served raw as an appetizer, either on the half shell or in a cocktail glass. They
can be baked, stuffed, poached, or fried. Oysters also make delicious bisque and stews.

Clams are served raw like an oyster, or fried, steamed, or cooked in chowder.

Scallops should be slightly sweet, lean, juicy, and tender with cream-colored flesh. They may be cooked in
chowders and soups or broiled on a skewer.
Methods of Cooking

Dry Heat Method.

This includes broiling, baking, frying, and toasting. In dry heat cookery of fish, it
is important to avoid overcooking, otherwise, the fish would be dry and less
acceptable.

a) Broiling or “ihaw” is usually done on live coal and is conveniently done

outdoors or in an open shed. Fish to be broiled may be wrapped in fresh banana
leaves to prevent it from scorching. Aluminum foil may also be used.

b) Baking is done in an oven with a temperature from 135oC to 177oC (270oF to 350oF). Baked fish looks best
with head and tails intact.

c) Frying is cooking in a small amount of oil just enough to cook one side of the fish. To completely fry it, the
fish must be turned over with a pair of tongs or turner.

d) Toasting is easily done in a round bottom frying pan or wok without the addition of water or oil. Dried
anchovies or dilis may be toasted in a kawali or wok prior to serving.

Moist Heat Method.

Moist heat cookery of fish involves water. Some examples of this type of cookery are paksiw, sinigang and
pesa. It is very important that the fish is not overcooked otherwise it loses its shape and also its eye appeal.

a) “Paksiw” na isda is cooking fish in vinegar, some water, sliced ginger, salt, pepper, and other spices. It is
actually a form of pickling. It is served after the vinegar has penetrated the fish for some time. Due to its acidic
nature, it does not spoil easily.

b) “Sinigang na isda” is cooking fish inconsiderable amount of water, some vegetables, and an acidifying agent
such as unripe tamarind. Kangkong is commonly used as a vegetable for this recipe. The liquid portion is large
enough to serve as soup out of it.

c) “Pesa” is usually a dalag cooked in rice washing, ginger, and a considerable amount of water to make a thin
porridge. Vegetables and onion are also added.

d) Steaming is another moist heat method of cookery appropriate for cooking large fishes such as lapu-lapu and
apahap. Plain water may be used for steaming but the fish will acquire better flavor if herbs and vegetables are
added to the water to make an aromatic broth.

Some local fish recipes involve both frying and moist cookery. Examples are sarciado, escabeche, dalag in
pinakbet, bangus in tausi, relleno and quekiam.

As a rule, fat fish tastes better when cooked by dry heat method.
Garnishes and Sauces Suited for Fish and Shellfish

 Good garnishes are beets, carrots (sticks, curls, or shredded), celery,

sliced cucumbers, green pepper rings, hard-cooked eggs, parsley,
lemon, lettuce, paprika, pickles, and watercress.

 Garnishes and sauces add to the appearance, color, and flavor of fish
and shellfish. Seafood seems to use a special accent.
 Sauces that are especially well suited are butter, Hollandaise, tomato,
chili, lemon and butter, mayonnaise, egg, and olive.
 Green salads are a “must” for fish. Tossed salads, coleslaw, cucumber salads, tomato combinations,
assorted raw vegetables, grated carrots, onion, and orange salad are especially good if served with a tart
dressing.
 Lobsters are presented and served in many ways. They are served just as they come from the boiling
water, with a little melted butter and lemon on the side.
 Crabs may be served whole, or the meat may be removed and mixed with sauce for crab bisque. Crab
cakes fried in deep fat are also popular.

Handling and Storage

 Fish and fishery products are transported in fishing boats or

commercial ships. Higher value fishery products like shrimps and prawns
and special fish varieties especially those intended for restaurants and
other institutional food service establishments may be transported by air.
Land transportation for large quantities can be in the open trucks but the
most common means of transporting up to
1000 kg is by owner-type jeepneys. Insulated fish boxes or tubs are
arranged on platforms as the rear end of the vehicle.

 The method of handling and transport of fish as practiced may not always
be for keeping the fish at optimum quality. But while both fisherman and
trader are aware of this, cost considerations always prevail. Bigger fish
operators, however, make sure that a proper holding temperature of not
more than 4C can be achieved with adequate icing and truly insulated fish
boxes.
 A water-soluble synthetic co-polymer with cold-retention ability is used to keep fish frozen during
transport. The material is initially a powder that becomes a gel when water is added. The resulting gel is
frozen at 40 to 30C before use. The fish is placed between bags of this frozen gel. The fish to be packed
has to be cooled down first because the gel cannot cool fish at ambient temperature but it can maintain a
cold temperature that will avoid thawing of an already frozen fish. The advantage of the gel pack is that
it does not drip like ice so it is particularly suitable for air transport.
 Fish and fishery products are still sold in many wet markets and talipapa where icing is minimal or
entirely without ice at all, in many cases. Fish and shellfish are displayed at ambient temperatures for
extended periods allowing deterioration. Again this practice is gradually changing for the better.

Storage Times for Seafood

Refrigerator (35-
Product Freezer ( 0o )
Fresh water fish, cleaned 3 – 5 days 6 – 9 months
Fillets 2 – 3 days 4 – 6 months
Steaks 3 – 5 days 2 months
Cooked fish 3 – 4 days 1 month
Smoked fish 1 – 2 weeks 4 – 5 weeks
Canned fish 1 day NR
Clams, oyster (shucked) 7 – 9 days 3 – 4 months
Crabs 7 days 2 months
Shrimps 3 – 5 days 6 – 12 months
 - is a course that concludes a meal. The course usually consists of sweet
foods, such as confections, and possibly a beverage such as a dessert wine or
liqueur; however, in the United States, it may include coffee, cheeses, nuts, or
other savory items regarded as a separate course elsewhere. In some parts of the
world, such as much of central and western Africa, and most
parts of China, there is no tradition of a dessert course to
conclude a meal.

- The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards,
gelatins, ice creams, pastries, pies, puddings, sweet soups, and tarts. The fruit is also
commonly found in dessert courses because of its naturally occurring sweetness. Some
cultures sweeten foods that are more commonly savory to create desserts.

Commonly used utensils in making desserts

1. Measuring cup and spoon.

2. Mixing bowl.
3. Cans, bottles, cartons opener
4. Cutting on board a wooden or plastic board
5. Double boiler
6. Funnels
7. Graters.
8. Kitchen Knives
- Fruit and salad knife
- Spatula
- Citrus knife
- Paring knife
9. Kitchen Shears
10. Scraper
11. Spoons
12. Temperature Scales
13. Vegetable peeler
14. Whisks
15. Wooden spoons
16. Baking pan

Commonly used equipment in making dessert

1. Refrigerators/Freezers

2. Range a kitchen appliance used for cooking food.

3. Mixers

4. Blenders

Reasons for eating Desserts and Sweets

1. Dessert balances out a meal and gives “closure” to the meal.

2. Eating dessert is an opportunity to experience different flavors

and textures that you cannot get in other foods like vegetables,
meats, and fruits.

3. Dessert can be an opportunity to be creative. You can make interesting mixtures that you
otherwise may not have thought of.

4. Dessert isn’t “fattening”. Remember, there is no such thing as a fattening food

5. It will make you feel like a kid again.. Forget anti-aging creams or long and sweaty workout sessions at the
gym, the fastest way to recapture your youth, or embrace a more youthful spirit is to eat like a kid

6. It is romantic. Desserts are designed for romance. After all, you can’t really order a salad with two forks. But,
when it comes to cake, that is a different matter.
Classification/types of desserts and their characteristics

A. Fruits

The simplest dessert and one of the best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.

- appetizing aroma
- simple
- clean washed appearance
- slightly chilled

B. Cheese

Cheese is another excellent dessert that is ready to serve. It is made in

all parts of the world from a variety of milk from cows, goats, and
sheep. Cheese differs depending on the kind of milk used, the kinds of
cheese-making procedures, the seasonings, and the ripening processes
also distinguish its variety. Each variety has a definite character, a
special appeal, and particular uses.

The three general types of cheese based on consistency are:

1. Soft a. unripened cheese / b. ripened by bacteria

2. Semi-hard a. ripened by mold / b. ripened by bacteria
3. Hard a. with gas holes / b. without gas holes

C. Gelatin Dessert

These are easily prepared, economical, and vary in many ways. Gelatin is marketed in two forms. First, the
unsweetened, granular type that must be softened in water before use, and the fruit gelatin to which flavor,
color, and sugar have already been added.

D. Custard

Baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be
served in their baking cups or maybe unmolded and served with fruit garnishes or with
dessert sauces.

Characteristics of baked custard

- firmness of shape
- smooth, tender texture
- rich and creamy consistency
- excellent flavor

Characteristics of soft custard

- velvety smooth texture

- rich flavor
- has pouring consistency of heavy cream

E. Puddings

Puddings are relatively simple to prepare and vary with sauces. These are classified as:

1. Cornstarch pudding, sometimes called blancmange

2. Rice pudding

3. Bread pudding
Characteristics of Pudding

- attractive appearance
- excellent consistency
- well-blended flavor
- firmness of shape
- an accompanying sauce to add interest

F. Fruit Cobblers

These are not fruit pies. They have a depth of two or three inches and are topped with
biscuit dough rather than being made with pie crust. They may be served either hot or
cold.

G. Frozen Desserts

1. Ice cream- a smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes
eggs.

2. Sherbet and Ices – made from fruit juices, water, and sugar. American sherbet contains milk and cream and
sometimes egg white. The egg whites increase smoothness and volume. Ice contains only fruit juice water,
sugar, and sometimes egg white.

3. Frozen Soufflés and Frozen Mousses

Made like chilled mousses and Bavarians, whipped cream, beaten egg whites, or both are folded to give
lightness and allow to be still frozen in an ordinary freezer.

Something sweet like desserts are served after the meal to close the appetite. Understanding sugar cooking likes
syrup is important in the preparation and presentation of hot and cold desserts. Testing the temperature with a
candy thermometer is the most accurate way to determine the desired doneness of syrup.

Stages of Doneness in Sugar Cooking

Stages of Doneness in Sugar Cooking

Temperature
Stage °F °C

Thread 230 110

Softball 240 115
Firm ball 245 118
Hardball 250-260 122-127
Small crack 265-270 130-132
Crack 275-280 135-138
Hard crack 290-310 143-155
Caramel 320-340 160-170

Measure syrups, toppings, and garnishes for portion control. For syrups, use
pumps that dispense measured quantities or use ladles.
Standard Scoops for Portioning Ice Cream Desserts

Parfait – 3 no. 30 scoops

Banana Split – 3 no. 30 scoops

A la Mode topping for pie or cake – 1 no. 20 scoops

Sundae – 2 no. 20 scoops

Plain dish of ice cream – 1 no. 10, 12 or 16

scoops

Ways of Presenting Ice Cream Desserts

1. Parfaits are made by alternating layers of ice cream and fruit or syrup in a tall, narrow
glass. There are usually named after the syrup or topping.

For example, a chocolate parfait comprises three scoops of vanilla or chocolate ice cream
alternating with layers of chocolate syrup and topped with whipped cream and shaved
chocolate.

2. Sundaes or coupes consists of two or more ice cream or sherbet in a dish or glass and
topped with syrup, fruits, toppings, and garnishes. These can be
prepared in unlimited variety like serving in an ordinary soda
fountain glass, or a crystal champagne glass.

Examples:

Peach Melba – vanilla ice cream topped a fresh, poached, or canned peach half. Napped with sweetened
raspberry puree (Melba Sauce) and garnish with slivered almonds.

Pear Belle Helene – vanilla ice cream topped with a poached or canned pear half
napped with chocolate sauce and garnish with toasted sliced almonds.

3. Bombs are ice cream modes made by lining a chilled mold with softened
ice cream, freezing it hard, and then filling the center with another flavor of ice
cream or sherbert and freezing it again. The dessert is unmolded unto a cold
platter for service and decorated as desired with whipped cream, fruits, or
confections.

Preparing Sweet Sauces for Dessert

Sauces can give an entirely different appearance, flavor, color, and moisture to desserts.

Kinds and Varieties of Sauces

1. Rich sauce is well suited to a simple dessert.

2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.

Hot sauces are made just before they are to be used. Cold sauces are cooked ahead of time, then cooled,
covered, and put in the refrigerator to chill.

Thickening Agents for Sauces

Thickening agents improve the quality of the sauces.

1.starch 5. flavor

2.cream 6. grains

3.eggs 7. cornstarch

4.rice
Most dessert sauces fall into one of three categories:

1.Custard Sauces- Vanilla custard sauce, or crème anglaise, dessert cookery. Chocolate or other flavors may be
added to create varieties.

2.Fruit Purees- These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and
spices are sometimes added.

3.Syrups- Includes such products as chocolate sauce and caramel sauce.

Guidelines in Preparing Vanilla Custard Sauce or Crème Anglaise

1. Use clean, sanitized equipment, and follow strict sanitation procedures.

2 When combining the egg yolks and sugar, whip the mixture as soon as the
sugar is added. Letting the sugar and egg yolks stand together without
mixing creates lumps.

3. Heat the milk in scalding before combining it with the yolks.

4. Slowly beat the hot milk into the beaten eggs and sugar.

5. Set the bowl containing the egg mixture in a pan of simmering water and
stir constantly to prevent curdling.

6. To test for doneness, the mixture lightly coats the back of the spoon.

7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool evenly.

8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk, transfer the sauce to a blender,
and blend at high speed.

Accompaniments, Garnishes, and Decorations for Desserts

1. Dessert Syrup – flavored simple syrup used to moisten and

flavorsome cakes. Flavorings may be extracts like vanilla, liquors
like rum. Add flavorings after the syrup has been cooled because
flavor may be lost if they are added to hot syrup. Syrups may also
be flavored by boiling them with lemon or orange rind.

2. Cream Anglaise – stirred vanilla custard sauce; consists of milk,

sugar, egg yolks, and vanilla stirred over low heat until lightly
thickened.

3. Pastry Cream – contains starch thickeners as well as eggs, resulting in a much thicker and more stable
product. It is used as a cake and pastry filling for cream pies and as pudding. With additional liquid, it is used as
custard sauce.

4. Custards – consists of milk, sugar, eggs, and flavorings. (Whole eggs are used for greater thickening power).
Used as pie fillings, as a dessert by itself, and as a basis for many bake puddings.
Packaging Materials for Storing Desserts

1. glass container

2. plastic container

3. plastic/cellophane

4. aluminum foil

5. packaging tapes

6. boxes

Equipment

1. chiller

2. freezer

3. refrigerator

Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent spoilage and contamination.

2. Wash utensils and equipment thoroughly.

3. Keep away from food when you are ill.

4. Store foods and ingredients properly.

5. Safeguard the food during distribution and service.

Storage Techniques

1. Refrigerate – to keep cold or cool

2. Cold Storage – the process of storing food by means of

refrigeration

3. Chilling – to refrigerate or to reduce the temperature of food

 COOKERY 12

NAME: ____________________________________
SECTION: _________________________________
INSTRUCTION: Answer the following. Give the data needed to each number.

I. Give the meaning of the following words.

1. Live Fish.
2. Dressed fish.
3. Deboned.
4. Sticks.
5. Flaked.
6. Shucked.
7. Headless.

II. Identify the word being describe in each number.

__________1. Part of course menu that is usually consist of sweet food and has been included to meal.

__________2. Equipment used when temperature must kept below boiling point.

__________3. Equipment necessary in preventing bacterial infections from foods.

__________4. An excellent dessert made from milk of cow, goat and sheep.

__________5. These dessert varies either baked of soft.

__________6. Simple dessert to make.

__________7. Cornstarch pudding is also known as ____________.

__________8. Smooth frozen mixture of sugar, milk, cream and flavorings.

__________9. Dessert sauce made from purees of fruits.

__________10. These means to refrigerate to reduce the temperature of food.

Activity:

Record yourself while making any seafood (fish or shellfish, from fresh or saltwater). Send the said
activity to [email protected]