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    Guidelines For Baking Fish

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    nelmae
    The document provides guidelines for baking and broiling fish. It recommends that fatty fish are best for baking to prevent drying out, and lean fish may also be baked if basted with butter or oil. Baking temperature should be between 350-400°F. For broiling or grilling, both fatty and lean fish should be coated with fat to reduce drying, and lean fish can be dredged in flour first. Overcooking should be avoided, and thick cuts of fish should be turned once during broiling to cook evenly.

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    Download as PPTX, PDF, TXT or read online from Scribd

    Guidelines For Baking Fish

    Uploaded by

    nelmae
    1K views5 pages
    The document provides guidelines for baking and broiling fish. It recommends that fatty fish are best for baking to prevent drying out, and lean fish may also be baked if basted with butter or oil. Baking temperature should be between 350-400°F. For broiling or grilling, both fatty and lean fish should be coated with fat to reduce drying, and lean fish can be dredged in flour first. Overcooking should be avoided, and thick cuts of fish should be turned once during broiling to cook evenly.

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    Guidelines for Baking Fish

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    Guidelines for Baking Fish

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    The document provides guidelines for baking and broiling fish. It recommends that fatty fish are best for baking to prevent drying out, and lean fish may also be baked if basted with butter or oil. Baking temperature should be between 350-400°F. For broiling or grilling, both fatty and lean fish should be coated with fat to reduce drying, and lean fish can be dredged in flour first. Overcooking should be avoided, and thick cuts of fish should be turned once during broiling to cook evenly.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1K views5 pages

    Guidelines For Baking Fish

    Uploaded by

    nelmae
    The document provides guidelines for baking and broiling fish. It recommends that fatty fish are best for baking to prevent drying out, and lean fish may also be baked if basted with butter or oil. Baking temperature should be between 350-400°F. For broiling or grilling, both fatty and lean fish should be coated with fat to reduce drying, and lean fish can be dredged in flour first. Overcooking should be avoided, and thick cuts of fish should be turned once during broiling to cook evenly.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    You are on page 1of 5

    GUIDELINES FOR BAKING

    FISH
    By: Ms Nelmae Noya
     FAT FISH ARE BEST FOR BAKING BECAUSE
    THEY ARE LESS LIKELY TO DRY OUT.
     LEAN FSH MAY BE BAKED BUT CARE SHOULD
    BE TAKEN NOT TO OVERCOOK IT. BASTING
    WITH BUTETR OR OIL HELPS PREVENT
    DRYING.
     BAKING TEMPERATURE IS 350℉ TO 400℉.
     SERVED BAKED FISH WITH A SAUCE OR
    SEASONED BUTTER TO ENHANCE MOISTNESS
    AND IMPROVE PALATABILITY.
    GUIDELINES FOR BROILLING OR
    GRILLING FISH
     OVERCOOKING SHOULD BE AVOIDED IN
    COOKING FISH.
     SELECT APPROPRIATE FISH.
     FAT FISH AND LEAN FISH SHOULD BE COATED
    WITH FAT BEFORE BROILING TO REDUCE
    DRYING
     LEAN FISH MAY BE DREDGED IN FLOUR
    BEFORE DIPPING IN OIL OR MELTED BUTTER.
    THE FLOUR HELPS FROM A FLAVORFUL
    BROWNED CRUST.
     TO PREVENT SPLITTING DURING COOKING,
    SCORE THE SKIN WITH A SHARP KNIFE. FOR
    SMALL FILLETS, SCORING MAY NOT BE
    NECESSARY.
     BROILED FISH MAY BE GARNISHED LIGHTLY
    WITH PAPRIKA IF MORE COLOR IS DESIRED.
     THICK CUTS SHOULD BE TURNED ONCE
    BROILING IN ORDER TO COOK EVENLY. THIN
    PIECES MAY BE ARRANGED ON AN OILED PAN
    AND BROILED ON ONE SIDE ONLY. LOBSTER IS
    ALSO BROILED WITHOUT TURNING.
    STRIVE FOR
    PROGRESS NOT
    PERFECTION.
    Thank you and
    study hard 

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