CULA 2900 Fish and Shellfish Prep and Cooking

This course will study advanced concepts in the preparation of fish and seafood through lab demonstrations and hand-on experience. The course will identify types, species, and market forms of fish and seafood; prepare a variety of seafood menu items; and demonstrate proper processing and preparations of raw fish and seafood. (6 lab)

Credits

3 credits

Major Topics

• Composition and Structure of Fish
• Varieties and Characteristics of Fish
• Basic Preparation of Fish and Seafood
• Guidelines for Sautéing and Pan-Frying
• Poaching and Simmering methods
• Raw Seafood Preparation
• Cutting Fish
• Handling and Storage of Fish
• Basic Cooking Principles of Fish and Seafood
• Fish and Shellfish - Frying and Breading Procedures
• Steaming and Mixed Cooking Techniques
• Sushi, a Japanese Classic

Outcomes

In order to successfully complete this course, the student will:

1. Describe the effect a lack of connective tissue has on the cooking qualities of fish.

2. Demonstrate the appropriate cooking methods for fat and lean fish.

3. Identify the seven basic market forms of fish.

4. Identify and list the common varieties of saltwater and freshwater fin fish used in North American food service.

5. Outline the special safe handling and cooking procedures for shellfish.

6. Identify and list the varieties of shellfish: Mollusks, Cephalopods and Crustaceans.

7. Bake fish and shellfish.

8. Sauté and pan fry fish and shellfish.

9. Poach, fumet and wine fish and shellfish.

10. Prepare dishes of raw seafood.

11. Demonstrate proper handling of fish after it is prepared and cooked.

12. Prepare various Sushi types: Finger Sushi, Cucumber Roll, Tuna Roll, Scatter Sushi