Title: Identify types of fish and their utilizations.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Identification should include

- listing types of fish
- listing standard cuts and weights of each type
- describing common utilizations and cooking methods for each type.

Process/Skill Questions:

Thinking

- What factors determine the best cooking methods for fish?
- How should fish be thawed?
- How do cooking methods affect the nutritional value of fish?
- What are the safe minimal internal temperatures for various types of fish?
- Why must fish that is to be served raw be frozen before serving?

Communication

- How can fish be prepared according to a customer's preference?
- How can the importance of the proper care and handling of fish be communicated to employees?

Leadership

- Why must fish be handled in a completely sanitary manner?
- How can fish be butchered to reduce food waste?

Management

- What are the risks and legal complications of serving raw and undercooked fish?
- How can fish be chosen for the menu to make it more sustainable and reduce food waste?