SEAFOOD.pptx
Download as PPTX, PDF0 likes6 views
Our last meeting discussed seafood classifications. Seafood is divided into two main categories: fin fish and shellfish. Fin fish are further separated into saltwater and freshwater varieties, while shellfish include mollusks like bivalves, univalves, and cephalopods, as well as crustaceans like shrimp. Examples of seafood discussed included shrimp, clams, snails, squid, and milkfish. The document concluded with discussing the market forms in which fish are sold.
1 of 12
Download to read offline
Recommended
PRINCIPLES OF DESIGN CLASSROOM OBSERVATIONPRESENTATION
PRINCIPLES OF DESIGN CLASSROOM OBSERVATIONPRESENTATIONJERLYN7
Ìý
The document provides information about classroom rules and principles of design. It discusses raising your hand before speaking, listening to the teacher, and respecting others. It then asks questions about principles of design in making garments and daily living. Principles discussed include balance, harmony, proportion, rhythm, repetition, and unity. Students are assigned to model wearing dresses demonstrating each principle.cookery grade 9 quarter 3 sandwich activities
cookery grade 9 quarter 3 sandwich activitiesJERLYN7
Ìý
This document provides guide questions and instructions for a video lesson on how to build a sandwich. The questions ask what the video is about, what the ingredients are for a sandwich, and examples of each ingredient. Students are instructed to use the activity sheet to cut out ingredients and paste them to make their own sandwich. Their sandwich will be evaluated based on creativity, accuracy, neatness, and timeliness.GIFT WRAPPING lesson in handicrafts exploratory in tle
GIFT WRAPPING lesson in handicrafts exploratory in tleJERLYN7
Ìý
This document provides instructions for students to wrap gift items as part of a school assignment. Students are asked to identify their name, grade/section, and date before wrapping gifts as directed by their teacher for a quiz.Demo101.pptx
Demo101.pptxJERLYN7
Ìý
This document appears to be notes from a lesson on hazards and risks in the workplace. It includes greetings to students, a review of key terms like hazard and risk, instructions for group activities where students arrange pictures to identify workplace hazards and risks, and questions to assess what students have learned about identifying hazards and risks in the workplace and how to protect others.types of bread.pptx
types of bread.pptxJERLYN7
Ìý
This document contains 10 multiple choice questions about tools and ingredients used in making sandwiches. It asks about measuring spoons for soft foods, knives for cutting thick sandwiches, a utensil used to spread food on bread, a knife designed for lettuce, the definition of a sandwich, ingredients that provide energy, contain protein, add moisture, are derived from carabao's milk, and are a good source of calcium.DLL g10 Q3W2.docx
DLL g10 Q3W2.docxJERLYN7
Ìý
This document outlines the daily lesson log for a cookery class in Grade 10. Over four days, students will learn about stocks, sauces, and soups. They will classify different types of stocks and soups, learn the basic principles of preparing them, and demonstrate these skills by independently preparing various stocks and soups from different cultures. Assessment activities include quizzes, presentations, and evaluating students' abilities to classify soups, list preparation principles, and arrange the steps to make soup. The teacher reflects on students' performance and strategies for improvement.DLL g10 Q3W3.docx
DLL g10 Q3W3.docxJERLYN7
Ìý
This document outlines the daily lesson log for a cookery class in Grade 10. Over the course of 5 days, students will learn about stocks, sauces, and soups from different cultures. They will study the classifications and ingredients of stocks and sauces, as well as thickening agents used to prepare sauces. Students will participate in group activities and presentations, take formative assessments, and be assigned homework preparing sauces to apply their learning. The teacher will evaluate student learning and note any requiring additional support.IDENTIFYING EIM TOOLS MATERIALS AND SUPPLIES.pptx
IDENTIFYING EIM TOOLS MATERIALS AND SUPPLIES.pptxJERLYN7
Ìý
This document lists and identifies various electrical installation and maintenance tools, materials, and equipment including different types of screwdrivers, wrenches, pliers, drills, wire strippers, saws, boxes, connectors, pipes, cords, plugs, and holders that are used for electrical work. It also mentions switches, fuses, outlets, and electrical wire.DLL g10 Q3W1.docx
DLL g10 Q3W1.docxJERLYN7
Ìý
This document outlines the daily lesson log for a cookery class at Tagumpay National High School. Over the course of 5 days, the class will cover topics related to stocks, sauces, and soups used in different cultures. On day 1, the teacher will conduct a remedial class and ask questions about previous lessons. Students will then identify ingredients used to prepare stocks. On day 2, the class will discuss classifications of stocks and identify ingredients in a group activity. Day 3 involves discussing stocks through a PowerPoint, an activity sheet matching ingredients to descriptions, and a short quiz. The log details learning objectives, content, resources, procedures, assessments and reflections for each lesson.DLL g9 Q2W8.docx
DLL g9 Q2W8.docxJERLYN7
Ìý
This document provides a daily lesson log for a cookery class teaching salads and dressings to 9th grade students over 4 days from January 9-12, 2023. The objectives are to present a variety of salads and dressings. Each day focuses on salads and dressings as the content, with students performing tasks and being evaluated on their finished products. The teacher explains the rubrics and tasks, and 5 students each day perform making salads and dressings while being observed by others who complete worksheets. Evaluations are made of students' finished products each day.Interpreting Technical Drawings and Plans.pptx
Interpreting Technical Drawings and Plans.pptxJERLYN7
Ìý
Technical drawings use orthographic views and principal views to represent shapes. Orthographic views show multiple separate views of an object, while principal views include top, front, side, and three other standard angles. Drawings project 3D objects onto 2D planes to show dimensions and details for manufacturing or construction.
Storing Vegetables.pptx
Storing Vegetables.pptxJERLYN7
Ìý
Storing vegetables involves keeping both raw and cooked foods in suitable conditions to prevent spoilage by microorganisms. Proper storage allows vegetables to be preserved and consumed out of season while maintaining quality. There are several methods for food preservation including drying, canning, curing, freezing, and common storage techniques like cellars or pits. The best storage method depends on the specific vegetable and whether cool, moist, or warm dry conditions are needed.DLL g10 Q2W5.docx
DLL g10 Q2W5.docxJERLYN7
Ìý
This document outlines the daily lesson log for a Cookery class in Grade 10. Over the course of 5 days, the students will learn about techniques for storing vegetables, such as drying, canning, curing, salting, and freezing. They will also learn the First In First Out (FIFO) method for food storage and safety practices. Assessment methods include individual and group activities, quizzes, and a long test to evaluate student learning. The teacher reflects on what teaching strategies were most effective and how to help students who need remediation.DLL G9.docx
DLL G9.docxJERLYN7
Ìý
This document contains a daily lesson log for a 9th grade cookery class. Over the course of a week, the class will cover topics related to preparing salads, including tools and equipment used, classifications of salads by ingredients and place in a meal. Each day's lesson will include establishing objectives, presenting new concepts, group activities to practice skills, questions to encourage application of knowledge, and assessments. The teacher aims to ensure students understand proper preparation of appetizers and can independently make salads and dressings.DLL g10.docx
DLL g10.docxJERLYN7
Ìý
This document contains a daily lesson log for a cookery class in Grade 10. The objectives are to understand preparing and cooking vegetable dishes independently. The content covered classifications of vegetables, their characteristics, and thawing vegetables. Learning activities included a pre-test, group activities to classify vegetables and identify their characteristics, and a formative assessment. Homework assignments involved identifying tools used in vegetable preparation and defining thawing. The teacher reflected on students' performance and ways to improve teaching strategies.Administrative bodies( D and C Act, 1940
Administrative bodies( D and C Act, 1940P.N.DESHMUKH
Ìý
These presentation include information about administrative bodies such as D.T.A.B
CDL AND DCC, etc.RRB ALP CBT 2 RAC Question Paper MCQ (Railway Assistant Loco Pilot)
RRB ALP CBT 2 RAC Question Paper MCQ (Railway Assistant Loco Pilot)SONU HEETSON
Ìý
RRB ALP CBT 2 RAC Question Paper MCQ PDF Free Download. Railway Assistant Loco Pilot Mechanic Refrigeration and Air Conditioning Important Questions.
Year 10 The Senior Phase Session 3 Term 1.pptx
Year 10 The Senior Phase Session 3 Term 1.pptxmansk2
Ìý
Year 10 The Senior Phase Session 3 Term 1.pptxIntellectual Honesty & Research Integrity.pptx
Intellectual Honesty & Research Integrity.pptxNidhiSharma495177
Ìý
Research Publication & Ethics contains a chapter on Intellectual Honesty and Research Integrity.
Different case studies of intellectual dishonesty and integrity were discussed.Interim Guidelines for PMES-DM-17-2025-PPT.pptx
Interim Guidelines for PMES-DM-17-2025-PPT.pptxsirjeromemanansala
Ìý
This is the latest issuance on PMES as replacement of RPMS. Kindly message me to gain full access of the presentation. 
Odoo 18 Accounting Access Rights - Odoo 18 ºÝºÝߣs
Odoo 18 Accounting Access Rights - Odoo 18 ºÝºÝߣsCeline George
Ìý
In this slide, we’ll discuss on accounting access rights in odoo 18. To ensure data security and maintain confidentiality, Odoo provides a robust access rights system that allows administrators to control who can access and modify accounting data. 
Dr. Ansari Khurshid Ahmed- Factors affecting Validity of a Test.pptx
Dr. Ansari Khurshid Ahmed- Factors affecting Validity of a Test.pptxKhurshid Ahmed Ansari
Ìý
Validity is an important characteristic of a test. A test having low validity is of little use. Validity is the accuracy with which a test measures whatever it is supposed to measure. Validity can be low, moderate or high. There are many factors which affect the validity of a test. If these factors are controlled, then the validity of the test can be maintained to a high level. In the power point presentation, factors affecting validity are discussed with the help of concrete examples.Helping Autistic Girls Shine Webinar ºÝºÝߣs
Helping Autistic Girls Shine Webinar ºÝºÝߣsPooky Knightsmith
Ìý
For more information about my speaking and training work, visit: https://www.pookyknightsmith.com/speaking/ASP.NET Web API Interview Questions By Scholarhat
ASP.NET Web API Interview Questions By ScholarhatScholarhat
Ìý
ASP.NET Web API Interview Questions By ScholarhatMore Related Content
More from JERLYN7 (8)
DLL g10 Q3W1.docx
DLL g10 Q3W1.docxJERLYN7
Ìý
This document outlines the daily lesson log for a cookery class at Tagumpay National High School. Over the course of 5 days, the class will cover topics related to stocks, sauces, and soups used in different cultures. On day 1, the teacher will conduct a remedial class and ask questions about previous lessons. Students will then identify ingredients used to prepare stocks. On day 2, the class will discuss classifications of stocks and identify ingredients in a group activity. Day 3 involves discussing stocks through a PowerPoint, an activity sheet matching ingredients to descriptions, and a short quiz. The log details learning objectives, content, resources, procedures, assessments and reflections for each lesson.DLL g9 Q2W8.docx
DLL g9 Q2W8.docxJERLYN7
Ìý
This document provides a daily lesson log for a cookery class teaching salads and dressings to 9th grade students over 4 days from January 9-12, 2023. The objectives are to present a variety of salads and dressings. Each day focuses on salads and dressings as the content, with students performing tasks and being evaluated on their finished products. The teacher explains the rubrics and tasks, and 5 students each day perform making salads and dressings while being observed by others who complete worksheets. Evaluations are made of students' finished products each day.Interpreting Technical Drawings and Plans.pptx
Interpreting Technical Drawings and Plans.pptxJERLYN7
Ìý
Technical drawings use orthographic views and principal views to represent shapes. Orthographic views show multiple separate views of an object, while principal views include top, front, side, and three other standard angles. Drawings project 3D objects onto 2D planes to show dimensions and details for manufacturing or construction.Storing Vegetables.pptx
Storing Vegetables.pptxJERLYN7
Ìý
Storing vegetables involves keeping both raw and cooked foods in suitable conditions to prevent spoilage by microorganisms. Proper storage allows vegetables to be preserved and consumed out of season while maintaining quality. There are several methods for food preservation including drying, canning, curing, freezing, and common storage techniques like cellars or pits. The best storage method depends on the specific vegetable and whether cool, moist, or warm dry conditions are needed.DLL g10 Q2W5.docx
DLL g10 Q2W5.docxJERLYN7
Ìý
This document outlines the daily lesson log for a Cookery class in Grade 10. Over the course of 5 days, the students will learn about techniques for storing vegetables, such as drying, canning, curing, salting, and freezing. They will also learn the First In First Out (FIFO) method for food storage and safety practices. Assessment methods include individual and group activities, quizzes, and a long test to evaluate student learning. The teacher reflects on what teaching strategies were most effective and how to help students who need remediation.DLL G9.docx
DLL G9.docxJERLYN7
Ìý
This document contains a daily lesson log for a 9th grade cookery class. Over the course of a week, the class will cover topics related to preparing salads, including tools and equipment used, classifications of salads by ingredients and place in a meal. Each day's lesson will include establishing objectives, presenting new concepts, group activities to practice skills, questions to encourage application of knowledge, and assessments. The teacher aims to ensure students understand proper preparation of appetizers and can independently make salads and dressings.DLL g10.docx
DLL g10.docxJERLYN7
Ìý
This document contains a daily lesson log for a cookery class in Grade 10. The objectives are to understand preparing and cooking vegetable dishes independently. The content covered classifications of vegetables, their characteristics, and thawing vegetables. Learning activities included a pre-test, group activities to classify vegetables and identify their characteristics, and a formative assessment. Homework assignments involved identifying tools used in vegetable preparation and defining thawing. The teacher reflected on students' performance and ways to improve teaching strategies.Recently uploaded (20)
Administrative bodies( D and C Act, 1940
Administrative bodies( D and C Act, 1940P.N.DESHMUKH
Ìý
These presentation include information about administrative bodies such as D.T.A.B
CDL AND DCC, etc.RRB ALP CBT 2 RAC Question Paper MCQ (Railway Assistant Loco Pilot)
RRB ALP CBT 2 RAC Question Paper MCQ (Railway Assistant Loco Pilot)SONU HEETSON
Ìý
RRB ALP CBT 2 RAC Question Paper MCQ PDF Free Download. Railway Assistant Loco Pilot Mechanic Refrigeration and Air Conditioning Important Questions.Year 10 The Senior Phase Session 3 Term 1.pptx
Year 10 The Senior Phase Session 3 Term 1.pptxmansk2
Ìý
Year 10 The Senior Phase Session 3 Term 1.pptxIntellectual Honesty & Research Integrity.pptx
Intellectual Honesty & Research Integrity.pptxNidhiSharma495177
Ìý
Research Publication & Ethics contains a chapter on Intellectual Honesty and Research Integrity.
Different case studies of intellectual dishonesty and integrity were discussed.Interim Guidelines for PMES-DM-17-2025-PPT.pptx
Interim Guidelines for PMES-DM-17-2025-PPT.pptxsirjeromemanansala
Ìý
This is the latest issuance on PMES as replacement of RPMS. Kindly message me to gain full access of the presentation. Odoo 18 Accounting Access Rights - Odoo 18 ºÝºÝߣs
Odoo 18 Accounting Access Rights - Odoo 18 ºÝºÝߣsCeline George
Ìý
In this slide, we’ll discuss on accounting access rights in odoo 18. To ensure data security and maintain confidentiality, Odoo provides a robust access rights system that allows administrators to control who can access and modify accounting data. Dr. Ansari Khurshid Ahmed- Factors affecting Validity of a Test.pptx
Dr. Ansari Khurshid Ahmed- Factors affecting Validity of a Test.pptxKhurshid Ahmed Ansari
Ìý
Validity is an important characteristic of a test. A test having low validity is of little use. Validity is the accuracy with which a test measures whatever it is supposed to measure. Validity can be low, moderate or high. There are many factors which affect the validity of a test. If these factors are controlled, then the validity of the test can be maintained to a high level. In the power point presentation, factors affecting validity are discussed with the help of concrete examples.Helping Autistic Girls Shine Webinar ºÝºÝߣs
Helping Autistic Girls Shine Webinar ºÝºÝߣsPooky Knightsmith
Ìý
For more information about my speaking and training work, visit: https://www.pookyknightsmith.com/speaking/ASP.NET Web API Interview Questions By Scholarhat
ASP.NET Web API Interview Questions By ScholarhatScholarhat
Ìý
ASP.NET Web API Interview Questions By ScholarhatHow to Configure Recurring Revenue in Odoo 17 CRM
How to Configure Recurring Revenue in Odoo 17 CRMCeline George
Ìý
This slide will represent how to configure Recurring revenue. Recurring revenue are the income generated at a particular interval. Typically, the interval can be monthly, yearly, or we can customize the intervals for a product or service based on its subscription or contract. Effective Product Variant Management in Odoo 18
Effective Product Variant Management in Odoo 18Celine George
Ìý
In this slide we’ll discuss on the effective product variant management in Odoo 18. Odoo concentrates on managing product variations and offers a distinct area for doing so. Product variants provide unique characteristics like size and color to single products, which can be managed at the product template level for all attributes and variants or at the variant level for individual variants.Blind spots in AI and Formulation Science, IFPAC 2025.pdf
Blind spots in AI and Formulation Science, IFPAC 2025.pdfAjaz Hussain
Ìý
The intersection of AI and pharmaceutical formulation science highlights significant blind spots—systemic gaps in pharmaceutical development, regulatory oversight, quality assurance, and the ethical use of AI—that could jeopardize patient safety and undermine public trust. To move forward effectively, we must address these normalized blind spots, which may arise from outdated assumptions, errors, gaps in previous knowledge, and biases in language or regulatory inertia. This is essential to ensure that AI and formulation science are developed as tools for patient-centered and ethical healthcare.Mastering Soft Tissue Therapy & Sports Taping
Mastering Soft Tissue Therapy & Sports TapingKusal Goonewardena
Ìý
Mastering Soft Tissue Therapy & Sports Taping: Pathway to Sports Medicine Excellence
This presentation was delivered in Colombo, Sri Lanka, at the Institute of Sports Medicine to an audience of sports physiotherapists, exercise scientists, athletic trainers, and healthcare professionals. Led by Kusal Goonewardena (PhD Candidate - Muscle Fatigue, APA Titled Sports & Exercise Physiotherapist) and Gayath Jayasinghe (Sports Scientist), the session provided comprehensive training on soft tissue assessment, treatment techniques, and essential sports taping methods.
Key topics covered:
✅ Soft Tissue Therapy – The science behind muscle, fascia, and joint assessment for optimal treatment outcomes.
✅ Sports Taping Techniques – Practical applications for injury prevention and rehabilitation, including ankle, knee, shoulder, thoracic, and cervical spine taping.
✅ Sports Trainer Level 1 Course by Sports Medicine Australia – A gateway to professional development, career opportunities, and working in Australia.
This training mirrors the Elite Akademy Sports Medicine standards, ensuring evidence-based approaches to injury management and athlete care.
If you are a sports professional looking to enhance your clinical skills and open doors to global opportunities, this presentation is for you.
SEAFOOD.pptx
- 1. What is our topic last meeting? SEAFOOD
- 2. What are the 2 Classification of Seafoods? 2. SHELL FISH 1. FIN FISH
- 3. What are the 2KINDS OF FIN FISH? 2. FRESH WATER 1. SALT WATER
- 4. What are the 2KINDS OF SHELLFISH? 2. CRUSTACEANS 1. MOLLUSK
- 5. A. BIVALVES 1. MOLLUSK B. UNIVALVES C. CEPHALOPODS
- 6. A. BIVALVES 2. CRUSTACEANS B. UNIVALVES C. CEPHALOPODS
- 8. 1. SHRIMPS 4. CLAMS 3. SNAIL 2. SQUID 5. MILK FISH
- 10. DISCUSSION
- 11. ACTIVITY