Title: Identify the purchase specifications of fish and shellfish.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food-Preparation Techniques

Identification should include

- listing the varieties of fish and shellfish commonly found on menus of food service establishments
- explaining the origin of each variety
- summarizing the characteristics and utilization of each variety
- defining the product (e.g., fillet, steak, whole) for each variety
- listing the specifications of the product (i.e., color and blemishes; bones, skin, and belly lining; worms and other parasites; size; eating quality; packaging; temperature at delivery)
- explaining the difference between wild and farm-raised fish and shellfish, including the influence this has on flavor.

Process/Skill Questions:

Thinking

- Why are purchase specifications of fish and shellfish used? Why are they important?
- Why would the presence of a certain amount of worms and other parasites be acceptable?
- What is the significance of the condition of the belly lining?

Communication

- What is the difference between wild and farm-raised fish and shellfish, including the influence this has on flavor?
- What is the best way to fabricate seafood?

Leadership

- What resources are needed to understand the common specifications of fish and shellfish?
- What are the basic cooking methods for seafood?

Management

- Why is it important to be aware of situations involving contaminated seas when determining what types of fish and shellfish to offer on your menu?
- What is the inspection and grading process for seafood?