Other Grains

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Other Grains
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Barley

• 8 Essential Amino Acids (9 for complete)
• Regulates Blood Sugar
• Coffee Substitute
• Pearled Barley (hulled and polished)
• Beer Distilled Spirits
• Soups Porridges
• Substitute for Rice

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Barley Risotto
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Buckwheat

• Buckwheat Groats are used for porridge called
  Kasha (E. Europe W. Asia)
• Used in prod. Soba noodles (Japan)
• Buckwheat Crepes, blinis (Russia)
• No Gluten

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Soba Noodles
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Quinoa

• Originated in the Andes, used for 6000 yrs.
• Incas considered this holy and the Mother of all
  Grains
• Rich in Protein and Complete Gluten-Free, Easy
  to Digest
• Used in soups and bread, and also fermented with
  millet to make a beer-like beverage.

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Quinoa
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Grain Web Quest

• Amaranth
• Farro
• Kamut
• Millet
• Spelt
• Teff
• Triticqle

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Fish and Shellfish

• Chapter 19

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Fish and Shellfish

• Fish are aquatic vertebrates with fins for
  swimming and gills for breathing

• Shellfish are aquatic invertebrates with shells
  or carapaces

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Round Fish

• Include fresh and saltwater varieties
• Have fins and internal bone structures
• Have eyes on both sides of their heads
• Bodies are truly round, oval, or compressed

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Flatfish

• Found in deep ocean waters
• Have asymmetrical, compressed bodies
• Swim in a horizontal position
• Have both eyes on top of their heads
• Bottom dwellers
• Top of their bodies is dark and the bottom is
  lighter in color

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Mollusks

• Have small unsegmented bodies and no internal
  skeleton

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Univalves

• Single shell
• Marine snails
• Abalone
• Conch
• Snails

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Bivalves

• Two bilateral shells
• Clams
• Oysters
• Scallops
• Mussels
• Cockles

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Cephalopods

• No exterior shell
• One single internal shell called a pen
• Squid
• Octopus
• Calamari

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Crustaceans

• Have a hard outer shell and jointed appendages
• Found in both fresh and salt water
• They breathe through gills
• Crayfish
• Crab
• Lobster
• Shrimp

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Crab

• King
• Dungeness
• Soft-shell
• Blue
• Stone
• King
• Snow

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Interior Structure of a Maine Lobster
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Inspection and Grading of Fish and Shellfish

• Grades assigned to fish are A, B, C
• Inspections on fish and shellfish are voluntary
• Type 1 plant, product and processing methods
  from raw to final product
• Type 2 warehouses, processing plants and cold
  storage facilities
• Type 3 fishing vessels and plants
• Inspection services for sanitation only

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Determining Freshness in Fish

• Smell
• No odor or the smell of the sea
• Eyes
• Clear and full
• Gills
• Intact and bright red
• Texture
• Flesh should be firm
• Fins and scales
• Moist and full
• Appearance
• Moist and glistening
• Movement
• Shellfish that is purchased alive should show
  movement
• Crustaceans should close their shells when tapped

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Market Forms of Fish

• Whole or round
• Drawn
• Dressed
• Pan-dressed
• Butterflied
• Fillet
• Steak
• Wheel or center-cut

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Market Forms
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Market Forms (contd)
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Market Forms (contd)
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Market Forms (contd)
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Market Forms (contd)
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Market Forms (contd)
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Market Forms (contd)
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Storing Fresh Fish and Shellfish

• Temperature between 30F and 34F
• If shipped in ice, store in ice
• Do not allow seafood to become dry
• Scallops and fish fillets should not be in direct
  contact with ice
• Live animals should be stored in saltwater tanks
  or in boxes with seaweed
• Bivalves should be stored in net bags or boxes at
  high humidity

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Purchasing Terms

• Fresh
• Never frozen
• Chilled
• Fresh, held at 30F to 34F
• Flash-frozen
• Quickly frozen onboard ship, within hours of
  being caught
• Fresh-frozen
• Frozen while fresh, but not quickly
• Frozen
• Subject to temperature below 0F
• Glazed
• Dipped in water to form a protective shell of ice
• Fancy
• Code word for previously frozen

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Cooking Seafood

• All cooking methods can be used
• Seafood is inherently tender
• Should be cooked until just done
• Overcooking is the most common mistake made in
  preparing seafood

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Determining Doneness

• Translucent flesh becomes opaque
• Flesh becomes firm
• Flesh separates from the bone easily
• Flesh begins to flake

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Todays MenuEach Group Choose One1) Arctic
Char with Tangerine-Habanero Glaze and Meyer
Lemon Couscous Broth2) Red Snapper On Pearl
Barley and Porcini Risotto with Sautéed Swiss
Chard3) Sea Bass with Ginger-Blackened Scallops
and Smoked Salmon, Blackened Tomatoes and Coconut
Lemon Grass Reduction4) Seafood Quinotto
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Arctic Char

• Sustainable Land-Based Farms
• Low-Risk of Escape
• Contained Contaminated Water
• Cold Water
• Similar to Trout or Salmon
• Seafood Watch Rating Best Choice
• Delicious

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Meyer Lemon

• Thin-Skinned
• Less Tart
• Cross between Tangerine and Lemon
• Season Nov, DecApril

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Couscous

• Smallest of Pastas
• Crushed Steamed Semolina
• Moroccan/N. African Cuisine
• Israeli Couscous, larger

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Red Snapper

• Wild Caught
• Gulf Waters
• True Red Snapper Considered on the Decline-Rarely
  found in the Markets

• Other Varieties
• Yellow-Tail, Pink, Grey,

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Pearl or Pearled Barley
Bran Removed and Polished
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Black Sea Bass

• Not Chilean Sea Bass
• Mercury
• Overfished
• Once overfished, now Rebuilding

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Quinotto

• Peruvian Risotto
• Made with Quinoa

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Lemon Grass (Citronella)

• Use only white and light-green parts
• Very woody, Mostly cookedIn Asia, may be eaten
  raw
• Flavor of Lemon
• Freezes Well