Sea foods; types of fish in local and sea water, nutritive value of fish, classes of sea foods, methods of cooking

SUBJECT : 

Food and Nutrition

TERM :

FIRST TERM

WEEK :

WEEK 9

CLASS :

SS 1

TOPIC :

Sea foods; types of fish in local and sea water, nutritive value of fish, classes of sea foods, methods of cooking

PREVIOUS LESSON : 

The pupils have previous knowledge of

 Poultry cookery; types of poultry, nutritive value of poultry, factors to consider when choosing poultry and its preparation for cooking, methods of cooking poultry

that was taught as a topic in the previous lesson

BEHAVIOURAL OBJECTIVES :

At the end of the lesson, the learners will be able to

• Define sea food cookery
• Explain the broad division of sea food
• List the nutritive values of sea foods.
• Explain methods of cooking sea foods.

Instructional Materials:

• Wall charts
• Pictures
• Related Online Video
• Flash Cards

Methods of Teaching:

• Class Discussion
• Group Discussion
• Asking Questions
• Explanation
• Role Modelling
• Role Delegation

Reference Materials:

• Scheme of Work
• Online Information
• Textbooks
• Workbooks

Content:

WEEK: 9

TOPIC: SEA FOODCOOKERY

Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two groups namely:

1. Fin fish
2. Shell fish:

The fin are fish with fins on their bodies, they are further classified into two major groups;

1. White or lean fish: have their fat stored in the liver and not between the muscle fibres. The flesh is white in colour. The oil from the liver of some large fish is extracted and sold for medicinal use, e.g. cold-liver oil. The white fish are cod, halibut, tilapia, and bream.
2. Oily or fat fish: this is another type of fin fish having their fat all over their body especially the muscles fibres. They normally have dark looking flesh due to the presence of oil between the fibres. Examples are herrings, mackerel, salmon e.t.c.

The shell fish they have a protective shell covering the flesh. Shell fish can be divided into two groups. One group has a soft body protected by a shell e.g. oysters, mollusks, clams and scallops. The other has a segmented crust-like shell e.g. lobsters, shrimps, crabs and crayfish.

Because of the large percentage of water present and deficiency in fat, white fish is of less nutritive value than oily fish. The food value of shell fish lies mainly in its protein content and the useful amount of B-vitamins and iodine it contains. Most fin fish are caught in the fresh waters while the shell fish are caught in the ocean and salt waters.

NUTRITIVE VALUE OF FISH

Like meat, fish are also a good source of protein that is rich in all the essential amino acids. The protein of fish is more tender than that of meat and therefore more digestible. The fat content of fish is however considerably less than that of most types of raw meat and poultry. Because of the lower fat content, the energy content of most fish is lower than that of meat and poultry. 

The mineral content of fish is variable. Many types of fish are poor sources of calcium. However, those canned with bones are an excellent source of calcium if the bones are consumed with the flesh. Most of the fish are low in iron, but oysters are rich in this mineral. Fish from the sea are good sources of iodine because of the presence of this element in sea water. Most fish are good sources of B-complex vitamins while the fat fish are also rich in the fat soluble vitamins especially vitamins A and D. There are no carbohydrates in fish and therefore it should be combined with carbohydrate foods.

FISH CUTS

1. Whole or round fish: these are fish that are marketed as taken from the water.
2. Drawn fish: these have had their internal organ removed.
3. Dressed or fish: these have also had the scales, head, tail and fins removed.
4. Steaks: these are cross-section slices from a large dressed fish.
5. Fillets: these are the sides of a fish cut lengthwise away from the backbone. They are practically boneless. 

METHODS OF COOKING FOOD

1. Frying
2. Boiling
3. Stewing
4. Steaming
5. Grilling
6. Baking.

Presentation

The topic is presented step by step

Step 1:

The subject teacher revises the previous topics

Step 2.

He introduces the new topic

Step 3:

The subject teacher allows the pupils to give their own examples and he corrects them when the needs arise

EVALUATION : 

1. Which of the following fish are classified as white or lean fish?

A. Herring

B. Cod

C. Salmon

D. Oyster

E. Lobster

Answer = B. Cod

2. Which of the following is not an example of a shellfish?

A. Crab

B. Crayfish

C. Chicken

D. Oyster

E. Clam

Answer =C. Chicken

3. Which of the following cooking methods would be best for cooking a delicate fish fillet?

A. Frying

B. Stewing

C. Grilling

D. Baking

E. Boiling

Answer D. Baking

4. Which of the following statements about the nutritive value of fish is true?

A. The protein in fish is less tender and digestible than meat protein

B. Fish are generally lower in fat and energy content than poultry

C. Most types of fish are high in calcium

D. Oysters are a good source of iron

E. Fish do not contain any carbohydrates

Answer B. Fish are generally lower in fat and energy content than poultry

5. A whole fish that has been gutted and had its scales, head, tail, and fins removed is known as a

A. Steak

B. Fillet

C. Drawn fish

D. Round fish

E. Dressed fish.

Answer E. Dressed fish

CONCLUSION 

The subject teacher wraps up or concludes the lesson by giving out short notes to summarize the topic that he or she has just taught.

The subject teacher also goes round to make sure that the notes are well copied or well written by the pupils.

He or she does the necessary corrections when and where the needs arise.

ASSIGNMENT :

• Mention 6 factors to consider when choosing poultry.
• Write out four differences between the nutritive value of meat and poultry.
• State the four methods of poultry storage
• Describe the red and white meat of poultry in two paragraphs