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Fish and shelfish
This document provides an overview of different types of restaurants and dining venues commonly found in France. It discusses the traditional bistro, known for reasonably priced meals and a convivial atmosphere. It also covers brasseries, larger venues serving typical French fare. Michelin star restaurants ensure high quality food and service. Auberges offer local, authentic cuisine in rural settings. Cafes focus on coffee and drinks while salons de the serve tea and snacks. BYOB establishments allow patrons to bring their own alcohol.
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Fish and shelfish
- 1. CHAPTER 14 UNDERSTANDING FISH &SHELLFISH
- 2. COMPOSITION & STRUCTURE Water, protein, fats, vitamins & minerals Very little CT which means: it cooks very quickly, it is very tender, moist methods preserve moistness (not to tenderize like with meat), and it will fall apart very easily.
- 3. COOKING FISH –DON’T OVERCOOK How to tell it’s done: It separates or flakes. Pulls away from bone. Opaque in color
- 4. FAT FISH &LEAN FISH FAT FISH: High in fat (good) Tolerate heat without becoming dry Moist heat, dry heat & dry heat with fat LEAN FISH: Low in fat Easily overcooked Moist heat, dry heat & dry heat with fat Serve with sauce to enhance moisture & taste Never grill
- 5. CUTTING FISH –P. 275 Whole or Round Drawn Dressed Steaks – cross cut Fillet – boneless sides Sticks – cross- section fillets Butterfly fillet
- 6. VARIETIES & CHARACTERISTICS SALTWATER FLATFISH SALTWATER ROUND FISH FRESHWATER FISH FRESHWATER FISH: Perch Catfish Pike Tilapia Trout CHECKLIST FOR FRESH & NOT SO FRESH FISH – SEE PAGE 283! CHECK OUT THOSE EYES!
- 7. STORING FISH: 30– 34 degrees Keep moist Prevent odor transfer Protect flesh from being bruised Store on crushed ice Change ice daily Store away from other foods Cut fish should be wrapped; not in direct contact with ice 1 – 2 days for fresh fish
- 8. FROZEN, CANNED, PROCESSEDFISH Frozen product frozen when received Fresh sweet odor or no odor Well wrapped Glaze prevents drying Store: 0 degrees or less Well-wrapped Storage time: Fat fish: 2 mos. Lean fish: 6 mos. Rotate stock - FIFO
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- 10. THAWING FISH FROZEN: Inrefrigerator – 18 – 36 hours Small pieces cooked from frozen state Do not refreeze CANNED: Store: cool dry place Open containers labeled, dated; 2 – 3 days
- 11. SHELLFISH MOLLUSKS Bivalves –2 shells – clams, oysters, mussels, scallops Univalves – 1 shell – conch & abalone CRUSTACEANS Animals with segmented shells & jointed legs Lobsters, rock lobsters,crabs, shrimp
- 12. MOLLUSKS – DON’TOVERCOOK Oyster
- 13. CRUSTACEANS – DON’TOVERCOOK
- 14. MOLLUSKS – MARKETFORMS & FRESHNESS MARKET FORMS Live, in shell Shucked – out of shell; most by count size Canned FRESHNESS Smell ‘em Check shells – tightly closed Sweet taste
- 15. MOLLUSKS: CLAMS TIGHTLY CLOSED SHELLS,CLEAN TYPES: •Littlenecks •Cherrystones •Chowders or Quahogs Quahog DON’T OVERCOOK!
- 16. SCALLOPS – DON’TOVERCOOK BAY’S – small, delicate flavor; 32 – 40 per pound SEA’S – large, not as delicate; 10 –15 per pound Sweet smell Fresh or frozen (IQF or 5 lbs. blocks)
- 17. SCALLOPS SEA SCALLOP BAYSCALLOP
- 18. LOBSTERS – MAINE& ROCK MAINE: (COLD H20) Tail, claw, leg meat, coral (eggs) & tomally (liver) Yield: 1 # = 4 oz. Sizes: p. 291 MF: live & meat Alive to cook; sleeper Storage: saltwater tank or moist seaweed or paper; 2 days ROCK (WARM H20) Tail meat only Spiny or Langoustes Tails: 2 – 12 oz. MF: Frozen; IQF Steam, simmer, broil ROCK LOBSTER!
- 19. MAINE LOBSTER –DON’T OVERCOOK
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- 21. SHRIMP – DON’TOVERCOOK Many varieties – depends on where caught Sold by count per pound: 16/20’s; U10 MF: Green (fresh/frozen); P/D; PDC; IQF Freshness, Storage, Handling Cooking: simmer, fry, saute, broil, bake
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- 23. French Restaurant French diningis often considered a must in terms of Gastronomy. The best place to relish French food being France itself. You will find below useful info about eating out in France, with the different types of French venues from the traditional Bistro and Brasserie to the latest star restaurants.
- 24. Originally consideredto be a Bar or a Cafe, the "Bistro" turned to be pleasant and typical restaurant, really popular amongst the French as well as foreigners! Their convivial - sometimes bustling - atmosphere and reasonably priced meals have made their success for a long time now. French Bistros feature a historical décor, held either in ancient tavernes (in rural areas) or in early-20th century buildings like those you can commonly see in Paris. Each bistro has its own ambiance but these cosy, cramped neighbourhood venues are often busy, especially at lunchtime! Waiters are generally relaxed - even scatterbrain sometimes! - and blackboard French menus affordable (about €15-30). The decoration is as well very simple, small round tables, basic (often wooden) furniture, a few posters or paintings on the walls are the main features. Le Bistrot
- 25. Le Bistrois indeed a perfect destination to enjoy simple - yet flavourful - French food! It is not surprising then that many Bistros in big cities like Paris are rapidly over-crowded. By the way, bear in mind that some of them are even famous for being great tourist destinations and the service is unfortunately often rude in that case.
- 26. French Brasserie/Brewery TheFrench name Brasserie was originally used for "brewery", but it turned to represent a certain type of large, busy restaurants proposing typical French food. The Brasseries are now renowned worldwide, referring to great non-stop venues which are generally open late and do not require booking in advance. Larger than the French Bistros, the traditional Brasseries have subsequently more extensive menus, offering fine dining meals as well as simple dishes (such as a grilled steak served with fresh Provençal herbs and delightful chips, a mainstay of the French Food!). Three-course meals are more expensive though (between €30
- 27. Whilst thebistro tends to be an intimate gastronomic restaurants, the brasserie retains the charm of the ancient brewery; frequently loud, such restaurant will satisfy every lovers of beer and wine, and remains a great opportunity to French Brasseries also often feature a beautiful 19th-century décor, as examples Bofinger's (Paris, 11th) and Train Bleu's (Paris, Gare de Lyon) are really worth the visit ! experience the French art de la table. An increasing number of Brasseries are now run by chain companies - Flo, Maitre Kanter, Chez Clément being the most renowned. These venues boast many seats and can readily host groups (a plus in busy towns like Paris!), but for this reason, they may not satisfy those who expect a more exclusive dining experience.
- 28. Michelin Star Restaurants To really indulge your taste buds and discover what the French gastronomy is, Michelin star restaurants are doubtless the perfect destinations! The best restaurants of France were granted the so- called Michelin stars, creating the huge range range of "Michelin starred restaurants". Boasting from one to three stars, such restaurants ensure a high quality service, original and/ or elegant décor, fine wines and above all, terrific and sophisticated food. The best-known French Chefs - awarded by several Michelin stars - are Alain Le Nôtre, Paul Bocuse, Alain Ducasse, Bernard Loiseau, Claude Troisgros and Marc Veyrat, to give just a few.
- 29. Traditional Auberge Thetraditional Auberges restaurants are an excellent and pleasant combination of French gastronomy and art de vivre. Generally situated in rural areas or at least in remote, peaceful surroundings, such venues are run by (independent) professional caterers and chefs who want to promote and highlight the products of their regions. Authenticity, Simplicity and Quality are the Auberges leitmotiv. Some country venues - named Fermes Auberges (refering to farm houses turned into restaurants) - even propose a hearty cuisine made of their own farm products. Auberges' other plus is that the owners are generally extremely friendly, coming to speak with their guests and giving visitors interesting info about the region. Such convivial venues can be compared to the French Chambres d'Hotes when they also offer Table d'Hote (including dinner).
- 30. café The mostcommon English spelling, café, is the French, Portuguese and Spanish spelling, and was adopted by English-speaking countries in the late 19th century. Coffeehouse and coffee shop are related terms for an establishment which primarily serves prepared coffee and other hot beverages. Café or cafe or caff may refer to a coffeehouse, bar, tea room, small and cheap restaurant, transport cafe, or other casual eating and drinking place, depending on the culture. A coffeehouse may share some of the same characteristics of a bar or restaurant, but it is different from a cafeteria. As the name suggests, coffeehouses focus on providing coffee and tea as well as light snacks.
- 31. café Primarily locationsfor coffee and alcoholic drinks. Tables and chairs are usually set outside, and prices marked up somewhat en terrasse. The limited foods sometimes offered include salads, fruits when in season. Cafés often open early in the morning and shut down around nine at night.
- 32. Salon deThé : Salon de The: These locations are more similar to cafés in the rest of the world. These tearooms often offer a selection of cakes and do not offer alcoholic drinks. Many offer simple snacks, salads, and sandwiches. Teas, hot chocolate, and chocolat à l'ancienne (a popular chocolate drink) offered as well. These locations often open just prior to noon for lunch and then close late afternoon. BYOB or BYO is an initialism meant to stand for "bring your own beer", "bring your own beverage," "bring your own bottle" or "bring your own booze.” BYOB is often placed on an invitation to indicate that the host will not be providing alcohol and that guests are welcome to bring their own. Some business establishments may allow patrons to bring their own bottle, subject to fees or membership conditions.
- 33. Top 10 Qualitiesof a Great Culinary Professional Competition among chefs can be fierce, especially for those vying for top spots in the world’s toniest restaurants. The top chefs who are known around the world share a set of qualities that separate them from the others.
- 34. Some qualities thatthe best chefs have in common include: • Creativity: A great chef must be very creative and always willing to try something new. Creativity inspires a food’s presentation, which is very important to the overall dining experience. • Passion: A great chef has a tremendous passion for food and cooking. They enjoy the process of selecting foods, preparing meals, and creating menus. • Business Sense: A great chef has a keen business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
- 35. • Attention toDetail: A great chef pays close attention to detail. Cooking is a science and every ingredient and measurement has a specific role that a chef must be continually aware of. • Team Player: A great chef understands that he or she is part of a larger food preparation team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with wait staff and management. • Practice: A great chef knows that preparing food requires technique and skill that must be honed after years of practice. A great chef never stops perfecting his or her technique.
- 36. • Multitask: Agreat chef is adept at handling many tasks at once. A single chef might be responsible for several elements of a meal that all need to come together at the same time, and he or she must be able to ensure everything is completed at just the right moment. • Commitment to Quality: A great chef is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible. • Quick Decisions: A great chef is able to think quickly and can make good decisions when problems arise. Because of the timely nature of the food preparation industry, problem solving must be done quickly to keep customers satisfied and operations flowing smoothly. • Handle Criticism: A great chef can handle criticism from customers. Not everyone will always like what a chef prepares, and a good chef knows not to take poor reviews personally.