SS1 Second Term Catering Practice Lesson Note – Study Food and Food Commodities

The content is just an excerpt from the complete note for SS1 Second Term Catering Practice Lesson Note – Study Food and Food Commodities. Check below to download the complete DOCUMENT

Week Two (2) 

Topic:  Study Food and food commodities

Sub Topic 1: Types, food value, and uses of fish

Sub Topic 2: Types, food value and uses of meat and games.

Types, food value, and uses of fish

Fish are sea foods that live in either salt or fresh water. Fish have formed a large proportion of our foods because of their abundance and relative ease of harvesting. Fish are valuable not only because they are source of protein but because they are suitable for all types of menu and can be cooked and presented in a wide variety of ways.

Types/ classes of fish

• Oily fish- these are fish that have their fats deposited or stored all over their body especially among the muscle fibers. They are generally dark looking due to the presence of oil between the fibers. Examples are, salmon, sardines, mackerel, herrings, tuna.
• White Fish (round and flat): these fishes are white in color; they are either round or flat. White flat fish have deposited or stored in the liver examples are halibut, plaice, sole etc. while the round white fish have mid soft flesh and don’t require tendering before preparation examples are cod, carp, shark, dogfish etc.
• Shell Fish: they are having protective shell all over their body, their flesh is coarse and there indigested. A little vinegar may be used in cooking to soften the fibers. They are of two types   Crustaceans e.g., crab, crayfish, prawn, lobsters, shrimps etc.     b. Mollusca e.g., oysters, periwinkle, scallops, clams etc.

Food Value of fish

Fish are rich sources of protein, the amount and quality of protein in fish being similar to that in lean meat. Fish contain no carbohydrate but are a good source of phosphorus, though not of calcium unless the bones are eaten. Most fishes are low in iron, but oysters are rich in iron. Almost all sea foods are rich in iodine because sea water is rich in this mineral. Sardines also contain reasonable amount of iron. Oily or fat fish contain some fat-soluble vitamins especially vitamins A and D, fish liver oil being exceptionally good source of these vitamins. They also contain liberal amount of B group vitamins. White fish do not contain vitamin A and D and usually contain less of the B vitamins than fat fish.

To gain full access to the note: DOWNLOAD FILE