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Shellfish Shellfish VRQ2 Theory VRQ2 Theory Unit 711 Unit 711 UPK 711 UPK 711

Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

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Page 1: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

ShellfishShellfish

VRQ2 TheoryVRQ2 TheoryUnit 711Unit 711UPK 711UPK 711

Page 2: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

ClassificationsClassifications

• CrustaceansCrustaceans

• MolluscsMolluscs

• GastropodsGastropods

Page 3: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

MolluscsMolluscs

Two main groupsTwo main groups

• BivalvesBivalves

• CephalopodsCephalopods

Page 4: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Univalve – Gastropods Univalve – Gastropods (Seasnails)(Seasnails)• Single one piece shell that covers the Single one piece shell that covers the

whole bodywhole body

• Uses a single foot to attach Uses a single foot to attach themselves to rocks / stones or for themselves to rocks / stones or for movementmovement

• This foot is main part of the animal This foot is main part of the animal consumedconsumed

• Needs light or prolonged cookingNeeds light or prolonged cooking

Page 5: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

UnivalvesUnivalves

Whelk

Winkle

Abalone

Page 6: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

BivalvesBivalves

• 2 Shells joined by a 2 Shells joined by a hingehinge

• Shells are held closed by Shells are held closed by hinge and an adductor hinge and an adductor musclemuscle

• This muscle is small in This muscle is small in most bivalves (Mussels, most bivalves (Mussels, Clams) and large in Clams) and large in others, Scallops.others, Scallops.

• The whole animal is The whole animal is consumed in the case of consumed in the case of small bivalves, or the small bivalves, or the large adductor in others.large adductor in others.

Page 7: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

BivalvesBivalvesClam

Cockle

Pacific (Japanese)

Page 8: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Cherrystone Clam

Razor Clams

Greenlip MusselGeoduck Clam

Page 9: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Catch Methods of Molluscs and Catch Methods of Molluscs and GastropodsGastropods

• Hand Gathered and Hand Gathered and DredgingDredging

Page 10: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

StorageStorage

• Live shellfish is to be covered with a damp cloth, newspaper or Live shellfish is to be covered with a damp cloth, newspaper or seaweedseaweed

• Lid on to avoid dehydration – but have air holesLid on to avoid dehydration – but have air holes

• Ideal temp 3-4 degrees CelsiusIdeal temp 3-4 degrees Celsius

• Always pick up live crustaceans by the body, not the claw or Always pick up live crustaceans by the body, not the claw or bodybody

• Oysters stored cup side down to retain moisture.Oysters stored cup side down to retain moisture.

Page 11: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Food ValueFood Value

• Shellfish is a good food for repairing Shellfish is a good food for repairing muscle tissue, as it is high in proteinmuscle tissue, as it is high in protein

• As the flesh is coarse and therefore As the flesh is coarse and therefore indigestible a little vinegar may be indigestible a little vinegar may be used in cooking to soften the fibres.used in cooking to soften the fibres.

Page 12: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Cooking of Univalves and Cooking of Univalves and BivalvesBivalves• They must be alive before cooking to They must be alive before cooking to

minimise food poisoningminimise food poisoning

• They should be bought from a They should be bought from a reputable supplierreputable supplier

• They should be cooked briefly to They should be cooked briefly to avoid them going rubbery or avoid them going rubbery or shrinking too muchshrinking too much

• A touch of acidity aids the digestion A touch of acidity aids the digestion of these itemsof these items

Page 13: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Suitable Cookery Methods for Molluscs Suitable Cookery Methods for Molluscs and Gastropodsand Gastropods

• Fast high Fast high temperature temperature methodsmethods

• Long slow braisingLong slow braising

• Sous vide with Sous vide with flavoured flavoured oils/stocksoils/stocks

• For the very For the very freshest; Rawfreshest; Raw

• Only cook till just Only cook till just donedone

• This prevents This prevents drying out and drying out and toughening up.toughening up.

Page 14: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

• Moules Mariniere, Spaghetti VongoleMoules Mariniere, Spaghetti Vongole

Page 15: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

CrustaceansCrustaceans

• Distinguished by jointed outer shell Distinguished by jointed outer shell (Tail & Legs).(Tail & Legs).

• Head and body encased in a hard Head and body encased in a hard protective shell.protective shell.

• Contain 5 pairs of legs (front 2 Contain 5 pairs of legs (front 2 usually formed as the heavy claws.usually formed as the heavy claws.

Page 16: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Crab AnatomyCrab Anatomy

Page 17: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

CrabsCrabs

Spidercrab

Blue Swimmer

Dungeness

Brown Crab

Page 18: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Anatomy of Lobsters and Anatomy of Lobsters and CrayfishCrayfish

Page 19: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Lobsters and CrayfishLobsters and Crayfish

Page 20: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

PrawnsPrawns

Brown Shrimp

Kuruma Shrimp

Tiger PrawnsGulf Shrimp

Page 21: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Catch Methods of Catch Methods of CrustaceansCrustaceans

• Crabs and Lobsters in PotsCrabs and Lobsters in Pots

• Prawns; either trawled or farmedPrawns; either trawled or farmed

Page 22: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Humane methods of Killing Humane methods of Killing Crabs and LobstersCrabs and Lobsters

• Place in Freezer for 1 or 2 hours to Place in Freezer for 1 or 2 hours to desensitize then kill or boil.desensitize then kill or boil.

• Ice /Salt Slurry to quickly do the Ice /Salt Slurry to quickly do the same as above.same as above.

• CrustastunCrustastun

Page 23: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

• Lobster Thermidor, ArmoricaineLobster Thermidor, Armoricaine

Page 24: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Classical shellfish dishesClassical shellfish dishes

Page 25: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

CephalopodsCephalopods

• Thin internal shells and no outer Thin internal shells and no outer protectionprotection

• Tentacles that attach at the head Tentacles that attach at the head near the mouthnear the mouth

• Can have 8 (octopus), 10 (Squid) or Can have 8 (octopus), 10 (Squid) or 12(Cuttlefish) tentacles12(Cuttlefish) tentacles

• Squid and Cuttlefish have 2 modified Squid and Cuttlefish have 2 modified arms that act as grabbing “hands”arms that act as grabbing “hands”

Page 26: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

CephalopodsCephalopods

Cuttlefish

Octopus Squid

Page 27: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Roes and Sea vegetablesRoes and Sea vegetables

• Eggs – CaviarEggs – Caviar

• SamphireSamphire

• SeaweedSeaweed

Page 28: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

CaviarCaviar

BelugaBeluga Largest of the caviarsLargest of the caviars

Obtained from the largest of the Sturgeon Obtained from the largest of the Sturgeon family (the Beluga or family (the Beluga or Huso HusoHuso Huso))

Eggs, soft, pearly, light to dark grey colourEggs, soft, pearly, light to dark grey colour

Matures at 18 years or so.Matures at 18 years or so.

• Currently £190.00 for 1 ozCurrently £190.00 for 1 oz

Page 29: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

OscietraOscietra

Smallest of the caviarsSmallest of the caviars

Comes from a smaller SturgeonComes from a smaller Sturgeon ((Acipenser GueldenstaedtiAcipenser Gueldenstaedti))

Smaller eggs than the BelugaSmaller eggs than the Beluga

Grey brown to a golden colour with a nutty flavourGrey brown to a golden colour with a nutty flavour

Currently £130.00 for 1 ozCurrently £130.00 for 1 oz

Page 30: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

SevrugaSevruga

From the Starry Sturgeon From the Starry Sturgeon ((Acipenser StellatusAcipenser Stellatus))

Produces eggs at six to eight Produces eggs at six to eight years old, therefore is much years old, therefore is much more abundantmore abundant

Less expensive than the otherLess expensive than the other

Fine grained, small dark greyFine grained, small dark grey

Currently £90.00 for Currently £90.00 for 1 oz1 oz

Page 31: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Pressed CaviarPressed Caviar

Concentrated, intensely Concentrated, intensely flavouredflavoured

Made by pressing together Made by pressing together the damaged, salted eggs the damaged, salted eggs of different Sturgeonof different Sturgeon

Dark shiny mass with a Dark shiny mass with a slightly jammy textureslightly jammy texture

Approx £ 50.00 per 1ozApprox £ 50.00 per 1oz

Page 32: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Mandarin CaviarMandarin Caviar

• From the Chinese large white Sturgeon From the Chinese large white Sturgeon ((Acipenser SinensisAcipenser Sinensis))

• Greyish green in colourGreyish green in colour

• Relatively Inexpensive.Relatively Inexpensive.

• £45.00 per 1 oz£45.00 per 1 oz

Page 33: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

American CaviarAmerican Caviar

• From the North Western reaches of the U.S From the North Western reaches of the U.S ((Acipenser Transmontanus & Acipenser Acipenser Transmontanus & Acipenser FulvescensFulvescens, Lake Sturgeon), Lake Sturgeon)

• Appearance the same as the Russian equivalents.Appearance the same as the Russian equivalents.

• Costs 80% of the Russian equivalent.Costs 80% of the Russian equivalent.

Page 34: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Other CaviarOther Caviar

• Capelin RoeCapelin Roe (Herring or Smelt) (Herring or Smelt)

• KetaKeta (Roe of the Pacific Salmon) (Roe of the Pacific Salmon)

• LumpfishLumpfish (From the Lumpfish, (From the Lumpfish, inexpensive usually inexpensive usually

coloured black, red or coloured black, red or Orange)Orange)

• Salmon roe Salmon roe (similar to Keta but (similar to Keta but slightly smaller, slightly smaller,

orangey pink)orangey pink)

• Whitefish roe Whitefish roe ( Fine and delicate ( Fine and delicate ‘golden’ caviar from the North ‘golden’ caviar from the North

American lake fish)American lake fish)

Page 35: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

PointsPoints

• Sturgeon found in the Caspian SeaSturgeon found in the Caspian Sea

• Processed by the Russian and the IraniansProcessed by the Russian and the Iranians

• Eggs are stripped on their membranes Eggs are stripped on their membranes then salted, drained and packedthen salted, drained and packed

• Once opened Caviar should be consumed Once opened Caviar should be consumed within a few hourswithin a few hours

• Serve in original container or glass bowl on Serve in original container or glass bowl on crushed ice with thin toast and lemon juicecrushed ice with thin toast and lemon juice

Page 36: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

SeaweedSeaweed

• Dulse Dulse (reddish brown, salty and tangy)(reddish brown, salty and tangy)

• Kelp Kelp (generic name for all brown weed)(generic name for all brown weed)

• Laver Laver ( Pureed and mixed with oats and fried = ( Pureed and mixed with oats and fried = laverbreadlaverbread

• Agar Agar Agar Agar (Obtained from various types of sea weed, (Obtained from various types of sea weed, a a vegetarian alternative for gelatine)vegetarian alternative for gelatine)

Page 37: Shellfish VRQ2 Theory Unit 711 UPK 711. Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Questions ????