Name ______________________

DCTS Culinary Arts

Date______________

ANTICIPATION GUIDE
Fish and Shellfish
Place a check () in the blank to indicate whether you agree or disagree with each of the following
statements. We will revisit the anticipation guide at the conclusion of this unit to see if any of your
opinions have changed.
Before Lesson
Agree Disagree

Statement
1. Fish and shellfish are generally inexpensive because they
have a long shelf-life.
2. Fish and shellfish can be cooked using the same cooking
methods as meat and poultry.
3. Mollusks and crustaceans should be handled, stored and
cooked differently than fin fish.
4. Flat fish and round fish have similar bone structures.
5. Crustaceans are found in both fresh and salt water.
6. Inspection of fish and shellfish is mandatory under the
United States Department of Agriculture (USDA).
7. Freshness and quality of fish and shellfish can be
determined by smell, texture and appearance.
8. Under ideal conditions, shellfish can be kept alive for
up to one week.

[Type here]

After Lesson
Agree Disagree