Cooking Seafood Period 4

Welcome to the online class

Start lesson:

8.30 uur 20IMHA

10.25 uur 20IMHB

Microphone

off

Camera
on

Do you have a question or comment?

Raise your hand or use the chat

What do you need for this lesson?

Pen and paper.

Topic of this lesson:

Cooking Seafood period 4

1 / 45

Slide 1: Slide

horecaMBOStudiejaar 1

This lesson contains 45 slides, with interactive quizzes, text slides and 2 videos.

Lesson duration is: 50 min

Items in this lesson

Welcome to the online class

Start lesson:

8.30 uur 20IMHA

10.25 uur 20IMHB

Microphone

off

Camera
on

Do you have a question or comment?

Raise your hand or use the chat

What do you need for this lesson?

Pen and paper.

Topic of this lesson:

Cooking Seafood period 4

Slide 1 - Slide

Seafood

Slide 2 - Slide

Meats

Soups and sauces

Option week exam

Processing week assignment

Test photo report presentation

Slide 3 - Slide

Explanation of the final test

Rules for your final tes

Tekst

Teaching goals

Slide 4 - Slide

Slide 5 - Slide

Slide 6 - Slide

Slide 7 - Slide

Slide 8 - Slide

Slide 9 - Video

Discuss in pairs: What should you pay attention to when buying fresh fish?

Slide 10 - Open question

Slide 11 - Slide

Slide 12 - Slide

Slide 13 - Slide

Slide 14 - Slide

Slide 15 - Slide

Salty smell
Bright eyes
Sturdy fish meat
Red gills
Muscus low intact

Slide 16 - Slide

How do you recognize fresh fish?

Slide 17 - Open question

Salty smell
Bright eyes
Sturdy fish meat
Red gills
Muscus low intact

Slide 18 - Slide

In which purchasing forms are fresh fish available?

Slide 19 - Open question

Close
Stripped
Filleted
Filleted poached
Proportioned
In pieces

Slide 20 - Slide

Slide 21 - Slide

Slide 22 - Video

How do you store fresh fish?

Slide 23 - Mind map

Slide 24 - Slide

Think about 5 different preparation techniques for fresh fish in 5 minutes and answer that in the next slide.

timer

5:00

Slide 25 - Slide

Name 5 preparation techniques for fresh fish

Slide 26 - Open question

Slide 27 - Slide

Slide 28 - Slide

Meats

Soups and sauces

Option week exam

Processing week assignment

Test photo report presentation

Slide 29 - Slide

Slide 30 - Slide

Name two things you learned today

Slide 31 - Open question

Slide 32 - Slide

Slide 33 - Slide

Slide 34 - Slide

Slide 35 - Slide

Slide 36 - Slide

Slide 37 - Slide

Slide 38 - Slide

Slide 39 - Slide

Slide 40 - Slide

Slide 41 - Slide

Slide 42 - Slide

Question Time!

Slide 43 - Mind map

What is expected of you during this assignment?