Les 6 Seafood

Seafood P3
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Slide 1: Tekstslide
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In deze les zitten 47 slides, met interactieve quizzen, tekstslides en 2 videos.

time-iconLesduur is: 50 min

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Seafood P3

Slide 1 - Tekstslide

Slide 2 - Tekstslide

What do you remember about the Potatoes, grains, corn and rice lesson?

Slide 3 - Open vraag

What do you already know about fish?
Note as much as possible
answer. (no nonsense)

Slide 4 - Woordweb

Topics this week
Layout
Physical characteristics
Receipt check
Storage
Treatment in the kitchen
Physical condition
Recognize fish species

Slide 5 - Tekstslide

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 - Tekstslide

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 - Tekstslide

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 - Tekstslide

Does a fish have limbs?
A
Yes
B
No

Slide 9 - Quizvraag

True or False:
A fish needs oxygen to live
A
True
B
False

Slide 10 - Quizvraag

True or False:
A fish that lives in salt water therefore also tastes salty
A
True
B
False

Slide 11 - Quizvraag

What do you think Sustainable fish means?

Slide 12 - Open vraag

Do you have to specifically indicate to your supplier that you want sustainable fish with a quality mark?

Slide 13 - Open vraag

What are the differences between wild and farmed fish species?

Slide 14 - Open vraag

Slide 15 - Video

What should you pay attention to when buying fresh fish?

Slide 16 - Open vraag

In what 8 ways can we encounter whole, unportioned, raw fish in the kitchen?

Slide 17 - Open vraag

Slide 18 - Tekstslide

Closed Fish (Redfish)

Slide 19 - Tekstslide

Stripped fish (Mackerel)

Slide 20 - Tekstslide

Stripped fish (plaice/flatfish)

Slide 21 - Tekstslide

Frozen (black tilapia)

Slide 22 - Tekstslide

name characteristics of fresh fish

Slide 23 - Woordweb

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 - Tekstslide

You are going to check the fish delivery;
what do you pay attention to?

Slide 25 - Open vraag

Fish in the kitchen

Slide 26 - Tekstslide

Fill in the placemat

Slide 27 - Tekstslide

Plaice

Slide 28 - Tekstslide

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 - Quizvraag

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 - Quizvraag

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 - Quizvraag

By water type:
Fresh and salt water.
You also have migratory fish
Fish from salt water is not saltier in taste.

Slide 32 - Tekstslide

Round fish (salt and fresh water)
Flatfish (salt water only)
cartilaginous fish (no bones!)

Slide 33 - Tekstslide

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 - Tekstslide

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.

Slide 35 - Tekstslide

Oily fish (most famous: anchovy, trout, salmon, mackerel, halibut, sardine, sprat, herring)
Fatty fish is healthy!
lean fish (the rest)
Lean fish is also healthy!

Slide 36 - Tekstslide

Cartilaginous fish include sharks, rays and dragon fish.
The skeleton is made up of cartilage
They don't have scales, but they do have skin teeth
Haaien
cartilaginous fish
Rog

Shark

Wolffish

Monkfish

Slide 37 - Tekstslide

Slide 38 - Tekstslide

Not freh fish
Fresh fish
fishy smell
discoloration
bulging bright eyes
Shiny skin
red gills
Organs clear in color
Little hom or calf
Fresh smell
sunken eyes
Lots of hom or calf

Slide 39 - Sleepvraag

Slide 40 - Tekstslide

Slide 41 - Tekstslide

Slide 42 - Tekstslide

What did you like about this lesson?

Slide 43 - Open vraag

Closing
This is the end of the lesson. 

Do you know now...

  1. the classification of fish and can you give examples?
  2. receiving and storing fish has no more secrets
  3. the difference between flat and round fish.
  4. the properties of fresh fish
Yes? Great job! New? Read the lesson again!

21 IMH A&B
21 IMH C&D

Slide 44 - Tekstslide

Slide 45 - Tekstslide

Slide 46 - Tekstslide

Slide 47 - Video