Page 139 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES
AC3 1 USE TECHNIQUES IN PREPARATION OF COMMODITIES
Demonstrate the skills below during your cooking assessment TECHNIQUES COMMODITIES
Weighing and measuring Chopping
Shaping
Peeling
Whisking
Melting
Rub-in
Sieving
Segmenting ? ? Slicing Hydrating ? ? Blending
Poultry
Meat
Fish
Eggs
Dairy products
Cereals flour rice pasta Vegetables
Fruit
Soya products
FISH
Fish
come in in many different shapes sizes and and most importantly flavour Before any any preparation and and cooking of any fish fish dishes happens the the fish fish needs to be checked for quality points chefs use their senses and judgements to determine if the the fish fis is of the the correct quality and can be consumed Fish
are are broken down into 3 categories these are: • White flat fish • White round fish • Oily fish WHITE FLAT FISH
There are are are a a a a a a a a a a a a number of flat fish fish readily available on the market now Flat fish fish are are are usually filleted but some are are are classically cooked whole such as as Dover sole Flat fish fish like Turbot and Halibut are very expensive fish fish to buy and and are prized by anglers and and chefs alike These cuts can be found on fine dining restaurant menus Lemon sole and plaice can be served filleted stuffed or rolled DOVER SOLE
LEMON SOLE
TURBOT
PLAICE
HALIBUT
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