Chapter 5( Understanding Poultry and Game Birds) and Chapter 6(Understanding Fish and Shellfish)
Hi, assalammualaikum and selamat sejahtera to all who read my blog. This was my seventh blog and this is about the chapter 5 and chapter 6 that Chef Naim had taught to us. Chapter 5 was understanding poulty and game birds.
We learned about the muscle tissue contains: - water (75% of water)
- Protein (20%)
- Fat (up to 5%)
- Small amounts of elements and carbohydrates
We also learned about light meat - Breast and wings which were less fat, less connective tissue and cooks faster while dark meat - drumstick and thighs which were more fat, more connective tissue and longer cooking time. Then, grading was voluntary but virtually universal and birds were graded according to their overall quality. After that, classifications and market forms were kind, class, style and state of refrigeration. Whereas, handling and staring also we already learned. Poultry can be purchased in many forms, which were fresh, frozen, cut-up, portioned controlled and individually quick frozen.
Here was about chapter 6 (understanding fish and shellfish). We learned about composition and structure which were fish cooks quickly, fish is a naturally tender, moist-heat cooking is not tenderize but to provide moistness and when cooked, fish tends to fall apart easily. Then, buying processed fish versus cutting it by yourself which were generally speaking it was better to do your own fish butchering based on:- Freshness
- Cost
- Availability
- Usage of bones head, fins and fat
- The overall consideration was what you plan to do with the fish and what forms are economical to your operation
Lastly, the most important concern with storage was temperature because fish should be stored at freezing temperature.
- Prolong the shelflife of the fish
- Avoid bacteria from multiplying
- Retain moisture of the flesh
- Prevent fish odors from transferring to other foods
- Protect the delicate flesh from bruising and being crushed
We learned about the muscle tissue contains: - water (75% of water)
- Protein (20%)
- Fat (up to 5%)
- Small amounts of elements and carbohydrates
We also learned about light meat - Breast and wings which were less fat, less connective tissue and cooks faster while dark meat - drumstick and thighs which were more fat, more connective tissue and longer cooking time. Then, grading was voluntary but virtually universal and birds were graded according to their overall quality. After that, classifications and market forms were kind, class, style and state of refrigeration. Whereas, handling and staring also we already learned. Poultry can be purchased in many forms, which were fresh, frozen, cut-up, portioned controlled and individually quick frozen.
Here was about chapter 6 (understanding fish and shellfish). We learned about composition and structure which were fish cooks quickly, fish is a naturally tender, moist-heat cooking is not tenderize but to provide moistness and when cooked, fish tends to fall apart easily. Then, buying processed fish versus cutting it by yourself which were generally speaking it was better to do your own fish butchering based on:- Freshness
- Cost
- Availability
- Usage of bones head, fins and fat
- The overall consideration was what you plan to do with the fish and what forms are economical to your operation
Lastly, the most important concern with storage was temperature because fish should be stored at freezing temperature.
- Prolong the shelflife of the fish
- Avoid bacteria from multiplying
- Retain moisture of the flesh
- Prevent fish odors from transferring to other foods
- Protect the delicate flesh from bruising and being crushed
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