Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Unit Originally Created By:
Priscilla Burns
Fish and Shellfish
Part of Course: Culinary Arts 1 and 2 Model
Unit Overview / Details
Students will understand a variety of flat and round fish, crustaceans and shellfish. Students will apply correct cooking principles to a variety of fish and shellfish during this unit. Principles of safety, sanitation and nutrition will be implimented as integral parts of instruction.
Times
- Classroom/lab
- 10 Days
Content and Concepts
A. Understand flat and round fish types, cooking methods, safety and santitation and plating techniques
B. Understand a variety of shellfish and crustaceans, their cooking techniques, safety during fabrication, plating and serving techniques.
C. Discuss and analyze market trends and costs
D. Discuss application to nutrition and sustainability
E. Plan, prepare and critique a variety of plates involving fish, shellfish and crustaceans
Standards
- California Career and Technical Education Standards: 2
- California Academic Content Standards: Reinforced: 1
- All Standards
- Full Details
Lessons in this Unit
This chapter teaches basic product knowledge to prepare the students for cooking procedures that will follow. Students will be introduced to the structure and composition of fin fish. The various market forms, and varieties and characteristics of fin fish.
- Fish Basics
- 55 Minutes
