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Leonardo Project F&B4YOU

Leonardo Project F&B4YOU. SHELLFISH and MOLLUSCS. SHELLFISH. Ichcthyc food provided with shell They can have : Long abdomen and fan-shaped caudal fin Short abdomen and no caudal fin They live in: Rocky, muddy or sandy seabeds. Nutritional characteristics

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Leonardo Project F&B4YOU

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  1. Leonardo ProjectF&B4YOU SHELLFISH and MOLLUSCS

  2. SHELLFISH Ichcthycfoodprovidedwithshell They can have: • Long abdomen and fan-shapedcaudal fin • Short abdomen and no caudal fin They live in: Rocky, muddy or sandyseabeds

  3. Nutritionalcharacteristics • Proteins, polyunsaturatedacids and B-vitamins • Rich in zinc, magnesium, phosphorus, calcium, iron and iodine • Leanmeat (82 gramsof water and 1-2 gramsoffat per 100 gramsofmeat) EASILY DIGESTIBLE!!!

  4. FRESHNESS PARAMETERS • Hard shell • Brightblackeye • Saltysmell • Tobe sold alive!

  5. CRAYFISH Body:red-violetshellwithspikes on the surface; fourpairsoflegs and twoclaws – up to 8 kilos – high qualitymeat Waysofcooking: boiledwithsauces, griddle, roasted

  6. LOBSTER Body: big shellfishwithtwo big claws on the first twolegsextremities. Blue-black hard shell - up to 6 kilos. White, firmmeat. Waysofcooking: boiledwithsauces, griddle, roasted.

  7. Shrimp Body: dividedinto head, abdomen, tail and 10 legs. Shorterthan 20 cm, graysh-brownshell. Waysofcooking: griddle, in a pan, stew or in sauces.

  8. Prawn Body: like a smalllobster. Pink-red-orangeshell. High qualitymeat, a bit expensive. Waysofcooking:griddle, fried, roast or in sauces.

  9. CRAB Body : round greenish-brownshell, fivelegs and twoclaws. Firm, deliciousmeat. Waysofcooking: In soup, sauces or au gratin. Itsmeat can be sold canned.

  10. MOLLUSCS Invertebrate ichcthycfoodwith a soft body They can be: • Cephalopods • Bivalve or seafood • Gastropods They live in: rocky or sandyseabeds or nextto the rockycoasts.

  11. CEPHALOPODS Maincharacteristics • Internalshell in some species • A seriesofsuckerstentaclesallaround a beakcalled “mouth” • A big, sack-shaped head. Freshnessparametres Firm, white-rosymeat, vivid, brighteye, saltysmell,

  12. BIVALVE OR SEAFOOD Maincharacteristics • Calcareousshellwithhingedvalves • Theyeat plancton Freshnessparametres Theymustbealive, withsealedvalves. Theymustbeaccompaniedby a stampassessingplaceoforigin, species and expiring date.

  13. GASTROPODS Maincharacteristics • Volute, conicalshell Freshnessparametres Shelltight body and saltysmell

  14. OCTOPUS Body: Round body,eightsuckertentaclesarounditsmouth. Grey and greenish yellow stripes Waysofcooking: beforecooking, ithastobepoundtosoftenitsmeat-Boiled, in salads, stew or griddle

  15. SQUID Body: long,rosy-violetrhomboid-shaped.with a fin on each side. Inside the sackthereis a transparentcartilage. Lean, tender meat. Waysofcooking: griddle, boiled, in salads, fried (bycutting the sack in rings)

  16. CUTTLEFISH Body: Greenish-yellowovalshape, with a fin allaround, ten tentacles. In the sackthereis the inksackwith a whitecartilage inside, called “bone”. Meat can be hard and ithastobepoundbeforecooking In cucina :griddle,fried, boild, stew. The ink can beusedtomake a sauce

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