Commercial Cooking 10, 20, 30

(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.