Fish and Shellfish

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject –  Food and Careers                                             

Grade – 10 -12 

Unit- Fish and Shell Fish                                                    

Pacing –  2 weeks

Essential Question(s):

  • Why is it important to receive the freshest seafood products possible?
  • With the high cost of seafood, how can restaurants make money selling it?
  • What are the differences between fish and shell fish?

Big Idea(s):

  • There are two categories of shell fish – mollusks and bivalves
  • Fresh seafood has a very short self-life
  • Portion control is important because of its high cost

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 4: food preparation
    • 5. Demonstrate a variety of cooking methods including roasting, baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, boiling, blanching, poaching and steaming.
    • 7. Identify and prepare various meats, seafood, poultry.
  • ACF 7: purchasing, receiving, inventory and storage
    • 4. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables. 

“Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

Cooking methods for seafood

Seafood types

Inspection and grading

______________________________________

Teacher Added

 

 

Proper storage techniques for fish and shell fish.

A portion of fish from a whole filet,

 

Shrimp

Demonstrate

 

Identify

 

Understand

 

 Understand

 

 

Fabricate

 

 

 

Prepare

 

 

5

 

1

 

2

 

 2

 

 

5

 

 

 

5