WK-LJ2-Fish
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La durée de la leçon est: 90 minÉléments de cette leçon
Slide 1 - Diapositive
Slide 2 - Diapositive
Slide 3 - Diapositive
Name 3 species of fish do you know of?
Slide 4 - Carte mentale
What 3 Types of fish do you know of?
Slide 5 - Carte mentale
What 2 categories of fish do you know of?
Slide 6 - Carte mentale
Name 3 dishes made with Fish
Slide 7 - Carte mentale
Which of the following is considered as Flat Fish?
A
Salmon
B
Sardin
C
Plaice
D
Tuna
Slide 8 - Quiz
Which of the following is considered as Round Fish?
A
Sole
B
Plaice
C
Turbot
D
Mackerel
Slide 9 - Quiz
Oily fish is easier to digest than white fish?
A
True
B
False
Slide 10 - Quiz
Which of the following statements is incorrect with regards to the quality points of fresh fish?
A
Shiny skin with bright natural colouring.
B
Dry skin (fresh fish should be dry).
C
Tail should be stiff and the flesh should feel firm.
D
Should have a fresh sea smell and no trace of ammonia smell.
Slide 11 - Quiz
Which color cutting board is used for raw fish?
Slide 12 - Carte mentale
Besides a boning knife and blue cutting board, what tools are used for working with fish?
Slide 13 - Carte mentale
Slide 14 - Diapositive
Slide 15 - Diapositive
Slide 16 - Diapositive
Slide 17 - Vidéo
Slide 18 - Diapositive
Slide 19 - Vidéo
Slide 20 - Diapositive
Slide 21 - Diapositive
Slide 22 - Diapositive
Slide 23 - Diapositive
Slide 24 - Diapositive
Slide 25 - Diapositive
Slide 26 - Diapositive
Slide 27 - Diapositive
Slide 28 - Diapositive
Slide 29 - Diapositive
Slide 30 - Diapositive
Slide 31 - Diapositive
Slide 32 - Vidéo
Slide 33 - Diapositive
Slide 34 - Diapositive
Slide 35 - Diapositive
Do you think that fish will stop to exist on day?
A
Yes
B
No
