Introduction to Fish and Shellfish. Learning Activity Pack and Instructor's Guide 5.13a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with fish and shellfish for restaurant use. Illustrated information sheets and learning activities are provided in these areas: buying and storing fish and shellfish (inspection, buying fresh fish and shellfish, buying preserved fish and shellfish, and storing fish and shellfish); timetable for cooking fish and shellfish; and garnishes and sauces for seafood. The instructor's guide begins with an instructional matrix in which the information sheets and written activities contained in the LAP and the written test items included in the instructor's guide are cross-referenced to the knowledge objectives addressed by the materials. This is followed by a series of notes to instructors on the LAP series and suggested instructional procedures for use in conducting individual and group enrichment activities. A unit test and answer key are included. (MN)