Cette leçon contient 47 diapositives, avec quiz interactifs, diapositives de texte et 2 vidéos.
La durée de la leçon est: 50 min
Éléments de cette leçon
Seafood P3
Slide 1 - Diapositive
Slide 2 - Diapositive
What do you remember about the Potatoes, grains, corn and rice lesson?
Slide 3 - Question ouverte
What do you already know about fish? Note as much as possible answer. (no nonsense)
Slide 4 - Carte mentale
Topics this week
Layout
Physical characteristics
Receipt check
Storage
Treatment in the kitchen
Physical condition
Recognize fish species
Slide 5 - Diapositive
Lesson Objectives
General lesson objective: You know which fish you have in your hands and how to treat them in the kitchen.
You know the classification of fish and you can name examples
You know what to look for when checking a fish delivery
You know how to store fresh fish.
You can name the difference between flat and round fish.
You can name properties of fresh fish
Slide 6 - Diapositive
Basic knowledge of fish classification
physique
Flat, round and cartilaginous fish
Water type
Fat content
Wild or farmed
Freshwater, saltwater or both
Lean, fat or moderate fat
Slide 7 - Diapositive
What is a fish?
Look in pairs on the internet for the definition of fish.
You get 5 minutes for this. You may use your findings for the following questions.
timer
5:00
Slide 8 - Diapositive
Does a fish have limbs?
A
Yes
B
No
Slide 9 - Quiz
True or False: A fish needs oxygen to live
A
True
B
False
Slide 10 - Quiz
True or False: A fish that lives in salt water therefore also tastes salty
A
True
B
False
Slide 11 - Quiz
What do you think Sustainable fish means?
Slide 12 - Question ouverte
Do you have to specifically indicate to your supplier that you want sustainable fish with a quality mark?
Slide 13 - Question ouverte
What are the differences between wild and farmed fish species?
Slide 14 - Question ouverte
Slide 15 - Vidéo
What should you pay attention to when buying fresh fish?
Slide 16 - Question ouverte
In what 8 ways can we encounter whole, unportioned, raw fish in the kitchen?
Slide 17 - Question ouverte
Slide 18 - Diapositive
Closed Fish (Redfish)
Slide 19 - Diapositive
Stripped fish (Mackerel)
Slide 20 - Diapositive
Stripped fish (plaice/flatfish)
Slide 21 - Diapositive
Frozen (black tilapia)
Slide 22 - Diapositive
name characteristics of fresh fish
Slide 23 - Carte mentale
Features fresh fish
1.Clear, bright eyes, not sunken.
2.Bright red gills.
3.Scales should not be missing and they should be firmly attached to the skin.
4.Moist skin.
5.Really fresh fish feels slightly slippery.
6.Shiny skin with bright natural colouring.
7.Tail should be stiff and the flesh feel firm.
8.It should have a sea-fresh smell.
Slide 24 - Diapositive
You are going to check the fish delivery; what do you pay attention to?
Slide 25 - Question ouverte
Fish in the kitchen
Slide 26 - Diapositive
Fill in the placemat
Slide 27 - Diapositive
Plaice
Slide 28 - Diapositive
True or False: It is preferable to store fish in the melt water of the supplied ice shavings. if you don't know the answer look it up
A
True
B
False
Slide 29 - Quiz
True or False: Whole gutted fish has a shorter shelf life than filleted fish? if you don't know the answer look it up
A
True
B
False
Slide 30 - Quiz
True or False: filleted fish is best stored vacuum-packed between 0 and 3ºC? if you don't know the answer look it up
A
True
B
False
Slide 31 - Quiz
By water type:
Fresh and salt water.
You also have migratory fish
Fish from salt water is not saltier in taste.
Slide 32 - Diapositive
Round fish (salt and fresh water)
Flatfish (salt water only)
cartilaginous fish (no bones!)
Slide 33 - Diapositive
In the kitchen, all fish that are not flatfish are called roundfish.
Freshwater fish such as trout, catfish, perch, pangasius, pike, tilapia and so on in the kitchen are also included in this category.
As well as the migratory fish salmon and eel. very good camouflage.
round fish
Slide 34 - Diapositive
Flatfish
Flatfish have a very remarkable asymmetric physique: adults actually lie on their side, with both eyes on one side.
Flatfish are the fish species that live on their side on the bottom. At first they come into the world as a normal fish, but gradually the animal lies on its side and becomes wide and flat with one eye moving to the upper side. The fish, which is often hidden under the sand, often has a very good camouflage.