Identify the purchase specifications of fish and shellfish.

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 each has on flavor and quality.

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 these factors have 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 contamination issues when determining what types of fish and shellfish to offer?
• What is the inspection and grading process for seafood?