Commercial Cooking 10, 20, 30
COOK21
Module 21: Seafood: Fish, Shellfish and Cephalopods (Optional)
Outcome
Investigate methods to prepare and cook fish, shellfish and cephalopods.
Indicators
| (a) | Explore the differences between fish, shellfish and cephalopods. |
| (b) | Analyze the skeletal, exoskeletal and muscle structure of fish, shellfish and cephalopods. |
| (c) | Differentiate between sea and freshwater fish including lean or fat fish, round and flat fish. |
| (d) | Analyze muscle composition, connective tissue and fat content of each of the varieties of fish, shellfish and cephalopods. |
| (e) | Demonstrate proper methods for storing fish, shellfish and cephalopods, including cleaning and preparation for cooking. |
| (f) | Use a variety of cooking methods (e.g., poaching, baking, steaming, deep-frying, smoking and sautéing) to prepare varieties of fish, shellfish and cephalopods. |
| (g) | Practise food safety standards when handling, preparing, cooking, serving and storing fish, shellfish and cephalopods. |
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