SENIOR HIGH SCHOOL – YEAR 3 SECTION 1 FISH UTILISATION General Objectives The student will 1. be aware of the nutritive value offish. develop skills in fish processing and preservation to prevent spoilage 3. be aware of the various uses offish byproducts. 4. recognise the signs offish spoilage. UNIT SPECIFIC OBJECTIVES CONTENT TEACHING AND LEARNING ACTIVITIES EVALUATION UNIT 1 NUTRITIVE VALUE OF FISH UNIT 2 FISH PROCESSING, PRESERVATION AND PACKAGING The student will be able to 1.1.1 identify the nutrients in fishery organisms. 1.2.1 explain the meaning offish processing and preservation. Nutritive composition of fin fish, crustaceans and molluscs - proteins - lipids - mineral salts - water - vitamins Meaning offish processing activities carried out to prepare fish for consumption, marketing, etc. Meaning offish preservation activities carried out to extend the shelf life of fresh fish. Students to be familiar with major nutrients present in fishery organisms. Students to carryout activities to test for proteins and lipids in fish. Students to brainstorm on the meaning offish processing and preservation. Carry out an experiment to test for protein in fish and write a report. Distinguish between fish processing and fish preservation.
