PPT-Fish and Shellfish Selection and Storage

FACS Standards 851 852 853 854 855 856 857 Kowtaluk Helen and Orphanos Kopan Alice Food For Today McGraw HillGlencoe 2004 Types of Fish and Shellfish Fish fins and bony structure with a backbone. meat, poultry, fish, shellfish, and eggs when eaten raw or under- cooked sometimes contain harm- ful viruses and bacteria that can pose a risk of foodborne illness. Young children, pregnant women, Croatian Chamber of Economy . . Fishery . A. ssociation. . . Aquaculture. . Affilation. NSPA – TAIEX. Zagreb, 25. – 27.09. 2013.. CROATIAN. . Chapter 18. Univalves. Single shell . Marine snails. Abalone: . harvested in California (cannot can or ship out of state.) Frozen from Mexico or Canned from Japan.. Conch: . found in warm waters of the Florida Keys/. I. ts . B. est. Lesson . 3. Seafood-Borne Illnesses and . Risks From Eating Seafood. Lesson 3 . Goals. 3. To . gain a better understanding of . the potential health risks of eating . seafood by covering the following topics:. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Choosing a Cooking Method. Depends on tenderness of cut. Food Service Occupations 2. What is considered Poultry?. Any domestic bird. Chicken: most popular. Turkey: bred as lightweight or heavyweight. Duck: Game bird, all dark meat. Cornish Hen: resemble a chicken, but smaller. There are lots of different types of fish. . Fish. Do they look the same?. Look at these! . . How many types of fish can you name?. Fish. Can you describe how each of . these fish looks?. There are lots of different types of fish. . Fish. Do they look the same?. Look at these! . How many types of fish can you name?. Fish. Can you describe how each of . these fish looks?. Identify different types and market forms of fish and shellfish.. Explain how to buy and store fish and shellfish.. Describe and demonstrate methods for preparing and cooking fish and shellfish.. Key Terms. Lesson . 3. Seafood-Borne Illnesses and . Risks From Eating Seafood. Lesson 3 . Goals. 3. To . gain a better understanding of . the potential health risks of eating . seafood by covering the following topics:. Fish. Topics. Types of Fish. Structures of Fish. Nutritive Value of Fish . Choice and Storage of Fish. Uses of Fish in Cooking / Diet . 2. Types of Fish. 3. Types of Fish. Fish is both edible finfish and shellfish obtained from marine and fresh water sources. Fish. Do they look the same?. Look at these! . . How many types of fish can you name?. Fish. Can you describe how each of . these fish looks?. What is this called?. A prawn. What is this fish called?. To outline the nutritive and dietetic value of fish and fish products. To compile a set of guidelines for buying, storing and cooking fish. To outline the effects of cooking and processing on fish . Fish. Types of fish and seafood. There are over 33,000 fish species in the world, However, not all of them are edible and people often prefer to eat a few species that are easier to catch and eat.. There are many other kinds of seafood as well, including shellfish such as mussels and oysters and cephalopods, such as squid and octopus..