Chapter 10

Lesson Plan

SUBJECT: Fish and Shellfish TIME:

TOPICS: Market Forms of Fish and Shellfish

Classification of Fish and Shellfish
Handling and Storage
Quality Points for Selection of Fish and Shellfish
The Potential Yield of Fish
Skeletal Structure of Round and Flat Fish
Fish Fabrication
Evisceration
Skinning
Filleting Round and Flat Fish
Filleting Large Fish
Use of Shellfish Through the Ages
Mollusks
Crustaceans
Fish and Shellfish Preparation
Cleaning Shellfish

OBJECTIVES: Upon completion of the segment the student will be able to:

1. Explain the classification of fish and shellfish.

2. Show how to select fresh fish and shellfish.

3. Explain how to handle and store fresh fish and shellfish.

4. Eviscerate, clean, skin, and fillet fish.

5. Prepare a variety of fish cuts.

6. Clean and prepare shellfish for cooking.

PROCEDURES:

1. Lecture: how fish and shellfish are classified. Discuss nutritional implications.

2. Add definitions of “Key Terms” to notebook; discuss definitions.

3. Visit a fish market to view and discuss quality factors, market forms, and fabrication.

MATERIALS:

Resource Books:

1.

2.
Handouts:

1.
2.

Audio-Visuals:

1.

2.

Demonstrations:

1. Display fish and shellfish with good and poor quality selection features.

2. Holding and storage procedures for receiving fresh fish and shellfish.

3. How to eviscerate, clean, skin, and fillet fish.

4. How to clean and prepare shellfish for cooking.

Student Practicum:

1. Eviscerate, clean, skin, and fillet fish.

2. Prepare and present a variety of fish cuts.

3. Clean, prepare, and present various shellfish.

EVALUATION:

1. Paper/pencil test using test items from the test bank.

2. Laboratory Evaluation Score Sheet for all kitchen preparations.