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Reto de técnicas de limpieza marina

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Reto de técnicas de limpieza marina

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About this activity

Ronda de higiene y cortes de mariscos

Created by

Annie Gutiérrez Ortiz
Annie Gutiérrez Ortiz
Nicaragua

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Reto de técnicas de limpieza marina
 

Reto de técnicas de limpieza marinaOnline version

Ronda de higiene y cortes de mariscos

by Annie Gutiérrez Ortiz
1

Con cuchillo o espátula, voy desde la cola hacia la cabeza quitando escamas sin dañar la piel; ¿qué técnica soy?

Pistas

El término describe eliminar las escamas, dejando la piel intacta o preparada para el siguiente paso de preparación.

Se aplica sobre peces enteros antes de filetear.

El objetivo es dejar al pez listo para cortes posteriores.

2

Soy la cualidad que revela que el pescado o marisco está en su punto: no huele a amoníaco, la piel es tersa, y la carne cede ligeramente al tacto. ¿Qué soy?

Pistas

En el mercado, busca color brillante, olor marino y carne que cede ligeramente al tacto.

Se evalúa con ojos, nariz y tacto: olor suave, color vivo y textura firme.

Indica cuánto tiempo ha pasado desde que fue capturado o procesado.

3

Puedo ser fino o grueso, en la cocina de mar a mar me verás. Distintos tamaños llevo: mariposa, medallones, cubos y fajitas. ¿Qué soy?

Pistas

Es un término general que agrupa diferentes tipos de porciones de pescado.

Piensa en las porciones o piezas en que se corta el filete.

Es sobre una forma de preparar el pescado para cocinar.

4

¿Qué técnica se usa para quitar lo interior de un pez antes de cocinarlo, dejando la cavidad limpia para el siguiente paso de la receta?

Pistas

Con un cuchillo adecuado se eliminan vísceras y restos, dejando la cavidad limpia.

Se realiza abriendo la barriga del pez para extraer lo que no se come.

Se trata de preparar el interior para que no haya restos dentro.

 
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