Unit 14: Fish and Seafood

Basic types of fish and seafood.
Criteria for selecting fresh fish and seafood.
Proper methods for storing fish and seafood.
Techniques for preparing and cooking fish and seafood.

Identify and classify various types of fish and seafood.
Assess the freshness and quality of fish and seafood.
Demonstrate proper storage methods for different types of fish and seafood.
Prepare and cook fish and seafood using various techniques.

• Participation in class discussions and hands-on activities.

• Completion of assignments and projects, such as fish and seafood identification charts.

• Practical assessments including cooking demonstrations and tastings.

• Written reflections and quizzes on selection, storage, and preparation methods.