Week 9 & 10 Fish & Shellfish

PA Task 1800 IDENTIFY, PREPARE, AND COOK MEATS, POULTRY, AND SEAFOOD
PA Task 1803 Identify factors affecting the cooking of beef, veal, pork, poultry, and seafood.
PA Task 1804 Prepare meat, poultry, and seafood recipes using dry, moist, and combination cooking techniques.
PA Task 1805 Demonstrate methods for checking degrees of doneness.
PA Task 1807 Identify types of seafood and their market forms.
PA Task 1200 PREPARE VEGETABLES
PA Task 1201 Identify market forms of vegetables.
PA Task 1202 Demonstrate 3 methods to prepare vegetables.
PA Task 1203 List the factors to consider when preparing vegetables.
PA Task 1204 Explain and describe the standards of quality for cooked vegetables.
PA Task 1300 PREPARE PASTA AND RICE
PA Task 1301 Identify and prepare market forms of pasta and rice using various cooking methods.
PA Task 1304 List the standards of quality for cooked pasta and rice.

Goals & Objectives:

Students will prepare specific recipes that incorporate a variety of fish and shellfish
Students will learn to prepare fish and shellfish
Students will be able to identify and describe various types of fish and shellfish
Students will describe a variety of different types of shellfish and flat fish and round fish
Students will prepare a variety of vegetables with fish or shellfish using different cooking methods
Students will be able to cook types of pasta and rice with fish and shellfish using proper methods.
Students will wear the Proper Dress Attire that is established in the Culinary Level 2-3, see syllabus for more information.
All students will follow rubrics and will be graded through Skill grades, Knowledge Grades and Work Ethic Grades.