UNIT SPECIFIC OBJECTIVES CONTENT TEACHING AND LEARNING ACTIVITIES EVALUATION UNIT 2 (CONT’D) FISH PROCESSING, PRESERVATION AND PACKAGING The student will be able to 1.2.2 explain the general principles offish processing and preservation. 1.2.3 describe methods offish processing. 1.2.4 describe the traditional and modern methods offish preservation. General principles offish processing and preservation - removal of microbes - removal of water - slowing down of enzymatic action - denaturing of enzymes, - slowing down bacterial activity, etc. Methods offish processing - washing - scaling - gutting - filleting, etc. Traditional methods Smoking Cooking Salting Drying Frying Modern Methods Freezing Canning Irradiation Use of chemicals (Pickling) Students to discuss the general principles offish processing and preservation. Teacher to arrange a visit to a fish processing factory for students to observe equipment and methods offish processing and preservation. Students to undertake basic fish processing activities listed under content. Students to undertake basic fish preservation activities using traditional and modern methods. State four principles offish processing and preservation. Describe two methods of processing fish. Compare traditional and modern methods offish preservation in terms of shelf life.
26 UNIT SPECIFIC OBJECTIVES CONTENT TEACHING AND LEARNING ACTIVITIES
