Ppt

2. Objectives
At the end of the lesson, the students should be
able to:
1.Identify the different parts of fish
2.Demonstrate the different cuts of market form of
fish
3.Value the importance of different kinds of
seafood

3. MOTIVATION

9. 1. Fin Fish
2. Shellfish
Seafood

10. 1.Fin fish – fish with
fins and internal
skeletons.
Fin Fish

11. Saltwater fish- also called
marine fish or sea fish, are
fish that live in seawater.
Saltwater Fish

12. oFlatfish
oFlounder
oSole

13. Freshwater fish-that spend
most or all their lives in
fresh water—such as rivers
and lakes—with a salinity
of less than 1.05%
Freshwater fish

14. • Catfish
• Eel
• Tilapia

15. Shellfish-fish with external
shells but no internal bone
structure. They have hard
outer shells.
Shellfish

16. Shell Clam
Oyster

17. Classifications
of Shellfish

18. Seafood is shellfish such
as lobsters, mussels, and
crabs, and sometimes
other sea creatures that
you can eat.

19. – are soft sea animals. a
member of the huge
phylum of invertebrates
that includes octopuses,
slugs, mussels, and snails.
a.Mollusks

21. – are animals with
segmented shells and
jointed legs (shrimps,
crabs).
B. Crustaceans

24. Market Forms
of Fish

25. 1.WHOLE OR ROUND–
completely intact, as
caught.

26. 2. Drawn –
viscera
removed.

27. 3. Dressed -
viscera,
scales, head,
tail and fins
removed.

28. 4. Steaks – cross-
section slices, each
containing a
section of
backbone

29. 5. Fillets –
boneless side of
fish, with or
without skin.

30. 6. Butterflied
fillets – both
sides of a fish
still joined, but
with bones
removed.

31. 7. Sticks or
tranches – cross-
section slices of
fillets.

32. A healthy, balanced diet should
include at least 2 portions of
fish a week, including 1 of oily
fish.
Nutritional Value of Fish
& Shellfish

33. Fish consists of
▪ Water
▪ Protein
▪ Fats
▪ Minerals and vitamins.

34. APPLICATION
PERFORMANCE TASK
Performing and
Demonstrating the
Different Cuts of Market
Forms of Fish

36. Assignment
1.What are the characteristics of
fresh fish & shellfish?
2.What are the proper ways in
handling and storing of fish?

37. Reference:
TLE_HECK 9-12PC-IIe-14
Learning Module in Cookery 10
pp- 201-204

38. THANK YOU CLASS!