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CH 21

This document provides information on cooking various types of fish and shellfish. It includes a list of common cooking methods like court bouillon, fish sauté à la meunière, and moules marinière. It also discusses best practices for handling fish, such as using only the freshest fish from clean waters and observing strict sanitation. Recipes are provided for converting clam recipes to serve different portions. Additionally, there is an example of calculating food costs for a portion of poached sole fillets bonne femme.

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Wang Jingyi
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61 views

CH 21

This document provides information on cooking various types of fish and shellfish. It includes a list of common cooking methods like court bouillon, fish sauté à la meunière, and moules marinière. It also discusses best practices for handling fish, such as using only the freshest fish from clean waters and observing strict sanitation. Recipes are provided for converting clam recipes to serve different portions. Additionally, there is an example of calculating food costs for a portion of poached sole fillets bonne femme.

Uploaded by

Wang Jingyi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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CHAPTER 21

COOKING FISH AND SHELLFISH

1. court bouillon
2. truit au bleu
3. tartar
4. fish sauté à la meunière
5. glazed (“au gratin” or “gratiné” are also possible answers)
6. moules marinière
7. étuver
8. en papillote
9. seviche
10. sushi
11. fish sauté amandine
12. lobster à l’Americaine
13. carpaccio
14. tempura

 
B

1. The side that was against the bone


2. (a) to protect the fish from the frying fat
(b) to protect the frying fat from the fish
(c) to provide a crisp, flavorful, attractive coating
3. water
an acid ingredient (such as wine, lemon juice, or vinegar)
4. fat
5. 350-400ºF (175-200ºC)
6. garlic
7. submersion poaching (in court bouillon)
8. clarified butter
9. milk
flour
10. Use only the freshest possible fish.
Buy the fish from a reliable purveyor.
Use only saltwater seafood from clean waters. Do not use freshwater fish, which may contain
parasites.
Observe the strictest sanitation procedures.
Keep fish cold, and handle as little as possible.
11. rice
12. seviche; an acid (such as citrus juice)

44
C

Recipe Conversion

10 portions 30 portions 30 portions


3 clams each 3 clams each 4 clams each

Cherrystone clams 30 90 120


Olive oil 2 oz 6 oz 8 oz
Shallots 1½ oz 4½ oz 6 oz
Garlic, chopped 1 tsp 1 tbsp 4 tsp
Lemon juice 5 tsp 5 tbsp 3 fl oz + 2 tsp
Breadcrumbs, fresh 10 oz 1 lb 14 oz 2 lb 8 oz
Chopped parsley 1 tbsp 3 tbsp 4 tbsp
Oregano ¾ tsp 2¼ tsp 1 tbsp
White pepper ⅛ tsp ⅜ tsp ½ tsp
Parmesan cheese 1/3 cup 1 cup 1 1/3 cups
Lemon wedges 10 30 30 (1 per portion)

 
C—Metric

Recipe Conversion

10 portions 30 portions, 30 portions,


3 clams each 3 clams each 4 clams each

Cherrystone clams 30 90 120


Olive oil 60 mL 180 mL 240 mL
Shallots 50 g 150 g 200 g
Garlic, chopped 5 mL 15 mL 20 mL
Lemon juice 25 mL 75 mL 100 mL
Breadcrumbs, fresh 300 g 900 g 1.2 kg
Chopped parsley 15 mL 45 mL 60 mL
Oregano 3 mL 9 mL 12 mL
White pepper 0.5 mL 1.5 mL 2 mL
Parmesan cheese 75 mL 225 mL 300 mL
Lemon wedges 10 30 30 (1 per portion)

45
D

Portion Cost
ITEM: POACHED SOLE FILLETS BONNE FEMME

Ingredient Recipe AP Quantity Price Total


Quantity Amount

Sole fillets 6¼ lb 6¼ lb 9.99/lb $62.44


Butter 7 oz 7/16 lb 3.60/lb 1.58
Flour 4 oz ¼ lb .24/lb .06
Fish stock 3 cups ¾ qt 1.00/qt .75
Shallots 3 oz ¼ lb 2.25/lb .56
Mushrooms 1½ lb 1⅝ lb 2.50/lb 4.06
Heavy cream 12 oz ⅜ qt 5.79/qt 2.17

Total cost 71.62


Number of portions 25
Cost per portion 2.86

D—Metric

Portion Cost
ITEM: POACHED SOLE FILLETS BONNE FEMME

Ingredient Recipe AP Quantity Price Total


Quantity Amount

Sole fillets 3 kg 3 kg 21.99/kg $65.97


Butter 200 g .2 kg 7.90/kg 1.58
Flour 125 g .125 kg .53/kg .07
Fish stock 750 mL .75 L 1.00/L .75
Shallots 100 g .125 kg 4.95/kg .62
Mushrooms: 700 g .75 kg 5.50/kg 4.13
Heavy cream 350 mL .35 L 5.99/L 2.10

Total cost 75.22


Number of portions 25
Cost per portion 3.01

46

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