Fish Basics

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Introduction

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.

Lesson Time One class period

Fish Basics
55 Minutes

Industries / Subjects / Grades

Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation
Grade Levels
  • Pre-K
  • K
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • Post-Secondary

Standards and Objectives

Standards

California's 2008 CTE Standards (2)
California Academic Content Standards (1)

Related Instructional Objectives (SWBAT...)

  • Determine doneness of fish. Identify basic market forms of fish, recognize common varieties of fish in food service. Understand proper storage techniques for fresh fish. Determine best quality characteristics of fresh fish.

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