Classifications of Seafood Cookery

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TLE (COOKERY 10) • QUARTER II • Composition and Nutritive Value of Fish • Classifications of Seafood • Parts of Fish • Market Forms of Fish • Market Forms of Shellfish • • Reference Material(s): • Learners' Materials in Technology and Livelihood Education (Cookery) for Grade 10 Junior High School • Watch my other cookery related videos here: • Classification of Vegetables • • Classification of Vegetables | Cookery • Nutritional Value of Vegetables • • Nutritional Value of Vegetables | Fla... • Sources of Starch | Classification of Starch • • Starch Cereal | Sources | Compositi... • Tools and Equipment needed in starch cereal dishes • • Prepare Cereal and Starch |Tools and... • Variety of egg dishes • • Variety of Egg Dishes | TLE | Cookery • Uses of eggs in culinary • • Uses of Eggs in Culinary | Market For... • Structure and Composition of Egg • • Structure and Compositions of Egg | ... • Steps in Washing Dishes • • Steps in Washing Dishes | Cookery | TLE • Sources of Meat • • Different Kinds of Meat | Sources of ... • ________________________________________ • No copyright infringement intended. Credits to the owner. • *Watch in HD • Follow me! • ig : / ms.arld • #Seafoods #Cookery

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