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FISH STORAGE

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Lecture notes study book Food Science and the Culinary Arts of Mark Gibson - ISBN: 9780128118177 (SEA FOOD)

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  • June 9, 2021
  • 1
  • 2020/2021
  • Class notes
  • Stemele
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LECTURE OUTCOMES
1st year
 Show general knowledge on the classification of fish.
 Demonstrate knowledge on the guidelines for buying fish.
 Explain the structure, composition and nutrition of fish and apply the knowledge in the
preparation of dishes.
 Explain the changes that occur during the storage of fish.
 Describe the effect of heat on fish.
 Explain and apply knowledge on the effective and correct way to store fish.
 Demonstrate and apply knowledge on cooking methods suitable to fish.
 Fish stocks, fish soup, frozen and canned soups
 Show knowledge of terminology and techniques in the preparation of fish for consumption.
 Apply knowledge on suitable sauces and accompaniments for fish dishes in the food
production sessions.

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