- Description
- Students learn the nutritional value of fish and poultry, and the safe handling, storage, preparation and presentation of fish and poultry dishes.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to a personal or commercial food preparation facility.
- Supporting courses
- FOD1080: Food & Nutrition Basics
Outcomes The student will:
1 identify and describe the variety of fish and poultry products available, considering types, forms and grades
1.1 categorize fish and seafood, considering:
1.1.1 commercial varieties
1.1.2 basic market forms
1.2 identify criteria for distinguishing fish and seafood quality and freshness
1.3 compare various poultry products available, considering:
1.3.1 grading
1.3.2 forms of poultry
1.3.3 range of convenience products
1.4 describe the many domestic and game birds available as inspected and graded products in Alberta
2 identify and describe the variety of fish and poultry products available, considering nutritional value
2.1 describe the composition and structure of fish and poultry
2.2 describe the nutritional value of fish, seafood and poultry, including:
2.2.1 complete protein
2.2.2 amount and type of fat
2.2.3 concerns over cholesterol
2.2.4 effect of preparation method on nutritional value; e.g., deep-fried versus poached
3 identify and describe the variety of fish and poultry products available, considering methods and effects of cooking
3.1 compare the effect of moist-heat and dry-heat cooking methods on various types of fish and seafood
3.2 compare the effect of moist-heat and dry-heat heat cooking methods on various forms of poultry
4 identify and describe the variety of fish and poultry products available, considering safe handling and appropriate storage
4.1 relate the perishable nature of fish, seafood and poultry with safe and sanitary handling practices and the prevention of food-borne illnesses
4.2 demonstrate correct handling and storage procedures for fish and seafood, including:
4.2.1 safeguarding against odour
4.2.2 avoiding cross-contamination
5 identify boning, filleting, carving, finishing and presenting techniques using a variety of fish and poultry products
5.1 demonstrate a variety of preparatory skills and techniques for cooking poultry dishes; e.g., cutting and boning, trussing, stuffing, coating
5.2 demonstrate appropriate carving and presentation techniques for cooked poultry
5.3 identify the use of flat and round fish in the production of ready-to-cook fish products, describing:
5.3.1 dressing and filleting
5.3.2 boning
5.3.3 peeling, deveining and seasoning
5.4 describe varied finishing and presentation techniques for fish and seafood, including accompaniments and garnishes; e.g., compound butter, bonne femme, vin blanc
6 demonstrate knowledge and skills in the planning, preparing and evaluating of fish and poultry
6.1 prepare a minimum of five fish and/or poultry products, using:
6.1.1 moist heat; e.g., poach, steam, boil
6.1.2 dry heat; e.g., sauté, fry, bake
6.1.3 popular preferences; e.g., kabob, fried
6.1.4 multicultural influences; e.g., stir-fry, satay, spring/egg rolls
6.2 describe how to determine doneness in cooked fish/poultry; e.g., physical characteristics, temperature
7 identify and demonstrate safe and sanitary practices
7.1 maintain a clean, sanitary, safe work area
7.2 apply universal precautions related to:
7.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
7.2.2 hand-washing techniques
7.2.3 infectious diseases
7.2.4 blood-borne pathogens
7.2.5 bacteria, viruses, molds
7.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
7.3 use all materials, products and implements appropriately
7.4 clean, sanitize and store materials, products and implements correctly
7.5 dispose of waste materials in an environmentally safe manner
8 demonstrate basic competencies
8.1 demonstrate fundamental skills to:
8.1.1 communicate
8.1.2 manage information
8.1.3 use numbers
8.1.4 think and solve problems
8.2 demonstrate personal management skills to:
8.2.1 demonstrate positive attitudes and behaviours
8.2.2 be responsible
8.2.3 be adaptable
8.2.4 learn continuously
8.2.5 work safely
8.3 demonstrate teamwork skills to:
8.3.1 work with others
8.3.2 participate in projects and tasks
9 identify possible life roles related to the skills and content of this cluster
9.1 recognize and then analyze the opportunities and barriers in the immediate environment
9.2 identify potential resources to minimize barriers and maximize opportunities
Program of Studies 2010. Source document, © Alberta Education.