22 AP Dover solemaine lobsteralaska king crab (aquaculture) 1 (National Restaurant Association, NRA) 2 (aquaculture) 391

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1 Chapter 22

2 22 AP Dover solemaine lobsteralaska king crab (aquaculture) 1 (National Restaurant Association, NRA) 2 (aquaculture) 391

3 餐飲採購學挑選的考量因素在機構中可能是一個人或是許多人來決定放到菜單裡的魚之品質及種類以下列出了在挑選上的考量因素可供機構主管作參考烹煮需求 ~~ 機構的經營者須決定什麼樣的食材要被使用及被用來做什麼用烹煮需求 (intended use) 表示產品或服務在使用後其最後的產出結果是規範卡中重要的資訊之一確切名稱 (exact name) 為商品或服務的確切型態品質及種類途 (intended use) 一旦確認後就得準備採購規範或產品規範了例如白鮭若要用燙的則需要比用炸的更加著重外觀確切名稱 ~~ 有魚的種類有很多在美國約有逾 200 種的魚在市面上販售所以買方機構需要特別標註所使用的魚種及其確切名稱 (exact name) 所圖 22.1 及圖 22.2 為美國餐旅機構最常用的一些魚種版 Catfish 鯰魚 Mahi-mahi 鬼頭刀權 Cod 鱈魚 Flounder 比目魚 Monkfish 安康魚 Red snapper 紅鯛資料來源 Gisslen, Professional Cooking, 7th Edition John Wiley and Sons, Inc. 翻印許可圖 22.1 餐旅業常用的魚種魚有其他的別名 (renaming ﬁsh) 產業中會依照銷售的狀況去更改海鮮的名稱縱使買方機構清楚標明了商品名稱有時候還是會收到不一樣的貨品因為魚市場中有許多魚有其他的別名 (renaming fish) 像是美國東岸稱比目魚為 lemon sole 可是在美國西岸或歐洲這樣的別名指的可能就是其他魚種另外像是鯛魚 (snapper) 這一名稱也常常被誤用 392

2 為美國餐旅機構最常用的一些魚種版 Catfish 鯰魚 Mahi-mahi 鬼頭刀權 Cod 鱈魚 Flounder 比目魚 Monkfish 安康魚 Red snapper 紅鯛資料來源 Gisslen, Professional Cooking, 7th Edition John Wiley and Sons, Inc. 翻印許可圖 22.

4 (standard of identity) lightly breaded 65% breaded 50% SALTWATER SPECIES FRESHWATER SPECIES Amberjack Snapper Bluegill Anchovy Sole Buffalo fish Angler fish Striped bass Bullhead Arctic char Sturgeon Burbot Awa Swordfish Calico bass Belly-Fish Tarpon Candle fish Blackfish Tilefish Carp Bombay duck Tuna (Ahi, Bluefin, Catfish (bunnalo) Yellowfin, etc.) Bonito Turbot Chub Butterfish (Dollarfish) Whiting Crappie California Sheepshead Wolf fish Lake herring (Fathead) Cod Yellowtail Lake perch Cusk Lake trout Flounder Muskellunge Flying fish Perch Goatfish Pickerel Haddock Pike Hake Rainbow trout Halibut Smelt Herring Sucker Hoki Sunfish Lingcod Terrapin Mackerel Tilapia Mahi Mahi (dolphinfish) Whitefish Monkfish Muttonfish (Ocean pout) Zander Ocean catfish Ocean perch (Norwary haddock) Ono Orange roughy Pollock Pampano Porgy Red snapper Salmon Sardine Sea bass (Grouper) Sea trout Shark Silver hake Skil 22.2 SHELLFISH SPECIES Abalone Blue crab Clam Crab Crawfish King crab Lobster Mussel Oyster Scallop Scampi Shrimp Snail Softshell crab ~~ (U.S. Department of (standard of identity) 393

Sturgeon Burbot Awa Swordfish Calico bass Belly-Fish Tarpon Candle fish Blackfish Tilefish Carp Bombay duck Tuna (Ahi, Bluefin, Catfish (bunnalo) Yellowfin, etc.

5 Block a solid cube of raw fish; usually skinless; normally weighs about 10 to 20 pounds. Breaded/battered fish product coated with a seasoned crumb or batter mixture. Butterfly fillet two small fillets held together by a small, thin piece of skin. Chunk cross-section of a large, dressed fish. It contains the cross-section of the backbone. It is similar to a bone in beef pot roast. Drawn whole fish that has been eviscerated, i.e., the entrails have been removed. Dressed a completely clean fish; can be cooked as is or processed into steaks, fillets, portions, etc. Fillet boneless fish, cut away from the backbone. Fin fish fish that has fins and a backbone. There are fat fin fish and lean fin fish. There are saltwater and freshwater species. Green, headless usually refers to a raw, unprocessed shrimp. Peeled and deveined (P&D) a shrimp without its shell or black vein. Portion a piece of fish cut from a block of fish. It is similar to a fillet, but it does not meet the exact definition of the fillet. Shellfish fish products that are completely or partially covered by a shell. There are crustaceans, whose shells are soft (e.g., shrimp), and mollusks, which have hard shells (e.g., oysters). Shucked fish that has been removed from its shell. Normally used when ordering shell-less mollusks. Steak a cross-section of a large fish that has been cut from a dressed fish carcass. Stick a cross section of fillets; alternately, small, processed item that has been battered or breaded. Whole (round) fish right out of the water; nothing has been done to it. (a) 22.3 (d) (b) (e) (c) (f) 394 Gisslen, Professional Cooking, 7 th EditionJohn Wiley and Sons, Inc. 22.4

It is similar to a bone in beef pot roast. Drawn whole fish that has been eviscerated, i.e., the entrails have been removed.

6 22 Commerce, USDC) (National Oceanic and Atmospheric Administration, NOAA) USDC (grading factors) (point of origin) 1. Grade A 2. Grade B Grade AGrade B 3. Grade C Grade B ~~ U. S. GRADE A (National Oceanic and Atmospheric Administration, NOAA) (grading factors) (point of origin) U.S. GRADE A PACKED UNDER FEDERAL INSPECTION U.S. DEPARTMENT OF COMMERCE U.S. Grade A (manufacturing grade) (manufacturing grade) 4 (Food and Drug Administration, FDA) (Hazard Analysis Critical Control Point, HACCP) (Hazard Analysis Critical Control Point, HACCP) 395

GRADE A (National Oceanic and Atmospheric Administration, NOAA) (grading factors) (point of origin) U.S.

7 396 (Packed Under Federal Inspection, PUFI) U N DEPARTM EN T OF ITED (packer s brand name) (processed fish) COM M ERCE PACKED UNDER FEDERAL INSPECTION STATES O F A M ERI CA (Packed Under Federal Inspection, PUFI) 22.6 PUFI ~~ (packer s brand name) (processed fish) StarKist Chicken of the Sea

8 22 U.S. Grade A ~~ (product size) 10 10/ chickens 1 quarters selects jumbos monsters 5 (product size) 10 4 ~~ (product yield) 2% 2% (product yield) ~~ 397

chickens 1 quarters 1 1.5 selects 1.5 2.

9 (ice pack) (live-in-shell) (chill pack) (cello pack) (individually quick frozen, IQF) (shellfish) (fin fish) ~~ (ice pack) (live-in-shell) ~~ (chill pack) (cello pack) (individually quick frozen, IQF) (shellfish) (fin fish) (shelf life) (modified-atmosphere packaging, MAP) (snap pack) ~~ (product form) 398

10 22 surimi (substitution possibilities) ~~ (preservation method) ~~ (packing medium) (shelf life) (modified-atmosphere packaging, MAP) (snap pack) IQF (product form) (surimi) (substitution possibilities) (preservation method) (packing medium) 399

packaging, MAP) (snap pack) IQF (product form) (surimi)

11 Rancho Dominguez Lisa Hogan Lisa Hogan 30% Lisa Hogan Lisa Hogan Rancho Dominguez 40 Lisa Hogan Lisa Hogan Cal Poly Pomona Lisa Hogan Lisa Hogan Lisa Hogan Lisa Hogan Lisa Hogan A (albacore) W (wolf fish) 130 Lisa Hogan Lisa Hogan Lisa Hogan Disney Culinary Institute Santa Monica Seafood Company. Santa Monica Seafood Company. Santa Monica Seafood Company. Lisa Hogan 4 Lisa Hogan 400

(wolf fish) 130 Lisa Hogan Lisa Hogan Lisa Hogan 800 100 Disney Culinary Institute Santa Monica

12 22 ~~ Lisa Hogan Lisa Hogan Lisa Hogan Monterey Bay Fishwatchwww.nmfs.noaa.gov/fishwatch Marine Stewardship Councilwww.msc.org Monterey Bay Aquariumwww.montereybayaquarium.org Santa Monica Seafoodwww.smseafood.com 22.7 (truth-inmenu) (truth-in-menu) 401

Microsoft Word - Appendix C - Food Photo Booklet_final version.doc

Microsoft Word - Appendix C - Food Photo Booklet_final version.doc 香港市民食物消費量調查 2005-2007 Population-based Food Consumption Survey of the People of Hong Kong 2005-07 食物環境衞生署委托香港中文大學進行 Conducted for the Food and Environmental Hygiene Department