Cooking Seafood Period 4

• horeca
• MBO
• Studiejaar 1

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

Seafood

Meats

Soups and sauces

Option week exam

Processing week assignment

Test photo report presentation

Explanation of the final test

Rules for your final tes

Tekst

Teaching goals

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

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

How do you recognize fresh fish?

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

In which purchasing forms are fresh fish available?

• Close
  
• Stripped
  
• Filleted
  
• Filleted poached
  
• Proportioned
  
• In pieces
  

How do you store fresh fish?

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

Name 5 preparation techniques for fresh fish

Meats

Soups and sauces

Option week exam

Processing week assignment

Test photo report presentation

Name two things you learned today

Question Time!

What is expected of you during this assignment?