WK- LJ2 - Shellfish part 2
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Items in this lesson
Slide 1 - Slide
Slide 2 - Slide
Slide 3 - Slide
In which dishes can crustaceans and shellfish be used? Give an example of a starter and main course.
Slide 4 - Mind map
What is the nutritional value of water within crustaceans and shellfish?
A
0%
B
20%
C
50%
D
80%
Slide 5 - Quiz
What is the nutritional value of carbohydrates within crustaceans and shellfish?
A
0%
B
20%
C
50%
D
80%
Slide 6 - Quiz
Generally speaking, shellfish has high fat. Do you agree or disagree?
A
Agree
B
Disagree
Slide 7 - Quiz
What is meant by ‘shedding’?
Slide 8 - Mind map
Slide 9 - Slide
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Slide 13 - Slide
Slide 14 - Video
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Slide 19 - Video
Slide 20 - Slide
Slide 21 - Slide
What types of Shellfish do you know of? (name at least 3)
Slide 22 - Mind map
Is sea snail considered as Shellfish?
A
Yes
B
No
Slide 23 - Quiz
Slide 24 - Slide
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Slide 29 - Video
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Slide 35 - Video
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Slide 40 - Video
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Slide 45 - Video
Slide 46 - Slide
Dutch mussels are larger than French ones. Is this statement true or false?
A
True
B
False
Slide 47 - Quiz
Mussels can be found all over the world! Do you agree or disagree with this statement?
A
Agree
B
Disagree
Slide 48 - Quiz
What are the main differences between cockles and mussels?
Slide 49 - Open question
Slide 50 - Slide
Which of the following shellfish is available throughout the year?
A
Scallop
B
Mussel
C
Prawn
D
Clams
Slide 51 - Quiz
Slide 52 - Slide
Should lobsters and other sea food be sold alive?
yes
no
