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WK- LJ2 - Shellfish part 2

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Slide 1: Slide
KokMBOStudiejaar 3,4

This lesson contains 57 slides, with interactive quizzes, text slides and 7 videos.

Items in this lesson

Slide 1 - Slide

Slide 2 - Slide

Slide 3 - Slide

In which dishes can crustaceans and shellfish be used? Give an example of a starter and main course.

Slide 4 - Mind map

What is the nutritional value of water within crustaceans and shellfish?
A
0%
B
20%
C
50%
D
80%

Slide 5 - Quiz

What is the nutritional value of carbohydrates within crustaceans and shellfish?
A
0%
B
20%
C
50%
D
80%

Slide 6 - Quiz

Generally speaking, shellfish has high fat. Do you agree or disagree?
A
Agree
B
Disagree

Slide 7 - Quiz

What is meant by ‘shedding’?

Slide 8 - Mind map

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Slide 14 - Video

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Slide 19 - Video

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Slide 21 - Slide

What types of Shellfish do you know of? (name at least 3)

Slide 22 - Mind map

Is sea snail considered as Shellfish?
A
Yes
B
No

Slide 23 - Quiz

Slide 24 - Slide

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Slide 29 - Video

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Slide 35 - Video

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Slide 40 - Video

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Slide 45 - Video

Slide 46 - Slide

Dutch mussels are larger than French ones. Is this statement true or false?
A
True
B
False

Slide 47 - Quiz

Mussels can be found all over the world! Do you agree or disagree with this statement?
A
Agree
B
Disagree

Slide 48 - Quiz

What are the main differences between cockles and mussels?

Slide 49 - Open question

Slide 50 - Slide

Which of the following shellfish is available throughout the year?
A
Scallop
B
Mussel
C
Prawn
D
Clams

Slide 51 - Quiz

Slide 52 - Slide

Should lobsters and other sea food be sold alive?
yes
no

Slide 53 - Poll

Slide 54 - Slide

Slide 55 - Slide

Slide 56 - Video

Slide 57 - Slide