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Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 1 Shellfish have no bones. People eat many parts of shellfish.

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Presentación del tema: "Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 1 Shellfish have no bones. People eat many parts of shellfish."— Transcripción de la presentación:

1 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 1 Shellfish have no bones. People eat many parts of shellfish. Learning to prepare shellfish takes time and practice. Shellfish Basics

2 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 2 Shellfish, both mollusks and crustaceans, are found in both fresh and salt water. Shellfish Basics mollusk A shellfish with no internal skeletal structure. Instead, it has a shell that covers its soft body. crustacean A shellfish with a hard outer shell and a jointed skeleton.

3 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 3 Mollusks include oysters, clams, mussels, and scallops. Mollusks mollusk A shellfish with no internal skeletal structure. Instead, it has a shell that covers its soft body.

4 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 4 Three types of mollusks: univalves bivalves cephalopods Mollusks cephalopods A mollusk that has a thin internal shell. Cephalopods have tentacles, or false legs, attached to the head near the mouth. univalves A mollusk that has a single shell. bivalves A mollusk that has two shells that are hinged together.

5 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 5 Lobster, shrimp, crab, and crayfish are crustaceans. Many restaurants buy crustaceans already prepared. Crustaceans crustacean A shellfish with a hard outer shell and a jointed skeleton.

6 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 6 Other types of seafood include: squid frog legs escargot surimi eel Other Seafood escargot The French word for snails. surimi A combination of white fish and flavoring, minced and formed into shapes.

7 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 7 Show Definition Fish that have a relatively large amount of fat. Peces que tienen una cantidad relativamente grande de grasa. fatty fishpeces grasosos

8 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 8 Show Definition Fish with little fat.Pescado con poca grasa. lean fishpescado magro

9 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 9 Show Definition Fish that have a backbone running horizontally through the center of the fish. They swim horizontally and have both eyes on the top of their heads. Pez que tiene la columna vertebral centrada horizontalmente. Nadan horizontalmente y tienen ambos ojos encima de la cabeza. flat fishpez plano

10 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 10 Show Definition Fish that have a backbone on the upper edge of their bodies. They have an eye on each side of their heads, and they swim vertically. Peces que tienen la columna vertebral en el borde superior de sus cuerpos. Tienen un ojo a cada lado de su cabeza, y nadan verticalmente. round fish peces redondos

11 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 11 Show Definition Fish that have cartilage instead of bones. Many boneless fish also have smooth skin instead of scales. Peces que tienen cartílago en vez de huesos. Muchos peces cartilaginosos también tienen piel suave en vez de escamas. boneless fishpez cartilaginoso

12 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 12 Show Definition Fish that have had their gills and entrails removed. Peces a los que se les han removido las branquias y las entrañas. drawneviscerado

13 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 13 Show Definition Drawn fish that have had their fins, scales, and sometimes their head removed. Peces eviscerados a los que se les han quitado las aletas, las escamas y a veces la cabeza. dressedlimpio

14 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 14 Show Definition The sides of fish.Los lados del pescado. filletsfiletes del pescado

15 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 15 Show Definition When a fish is dressed, then cut so the two sides lay open, yet are attached by skin. Cuando se corta un pescado en dos partes y estás se abren como una mariposa adheridas por la piel. butterfliedmétodo mariposa

16 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 16 Show Definition A mollusk that has a single shell. Moluscos que tienen una sola concha. univalveunivalvo

17 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 17 Show Definition Packed Under Federal Inspection; an inspection mark for fish and shellfish. Empacado bajo inspección federal (Packed Under Federal Inspection), una marca de inspección para pescado y mariscos. PUFI markmarca PUFI

18 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 18 Show Definition A mollusk that has two shells that are hinged together. Molusco que tiene dos conchas que están unidas. bivalve bivalvo

19 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 19 Show Definition A mollusk that has a thin internal shell. Cephalopods have tentacles, or false legs, attached to the head near the mouth. Molusco que tiene una delgada concha interior. Los cefalópodos tienen tentáculos, que se adjunta a la cabeza cerca de la boca. cephalopodcefalópodos

20 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 20 Show Definition A shellfish with a hard outer shell and a jointed skeleton. Marisco con una concha externa y un esqueleto articulado. crustaceancrustáceo

21 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 21 Show Definition The Italian name for squid. Molusco que tiene diez tentáculos. calamaricalamar

22 Glencoe Culinary Essentials Chapter 21 Fish and Shellfish Chapter 21 Fish and Shellfish 22 Show Definition The French word for snails. Palabra francesa para caracoles. escargot

23 End of Chapter 21 Fish and Shellfish


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