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QUARTER 2 MODULE 6 FOR PTINTING 55 Pages
QUARTER 2 MODULE 6 FOR PTINTING 55 Pages
Technology and
Livelihood Education
Home Economics (Cookery)
Quarter 2 - Module 6
Preparing and Cooking Seafood Dishes
1
Table of Content
What I know
1
Quarter II: Module 6
Preparing and Cooking Seafood Dishes
Content Standard Performance Standard
This module was designed and written with you in mind. It is here to help you
master Preparing and Cooking Seafood Dishes. The scope of this module permits it
to be used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
The module is designed to give you knowledge and skills how to handle,
prepare, cook and store seafood dishes. It is divided into five lessons, namely:
2
What I Know (Pretest)
Directions: Read the following questions carefully and choose the letter that is best
describes by the statement. Write your answer in a separate sheet.
1. Which of the following are the tool used for removing bone especially in preparing
fillet?
A. Bone tweezers C. Brushes B. Baking tray D. Knife
2. Which of the following tools is not used in scaling and deboning fish?
A. Chopping board C. Shellfish B. Kitchen knife D. Plating plate
3. Which equipment is used for storing food (unspoiled) for longer period of time?
A. Cabinet C. Kitchen ware B. Fridge D. Storage box
4. Which of the following is intended to be used in preparing food for general
purposes?
A. Bowl C. Kitchen knife B. Cutting board D. Shell knife
5. Which of the following is a flat-bottomed pan used for frying, searing and
browning of food?
A. Frying pan C. Pressure cooker B. Grill D. Steamer
6. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish B. Freshwater fish D. Shell fish
7. Which of the following fishes is high in fat?
A. Bass C. Mackerel B. Cod D. Red Snapper
8. Which of the following fish is low in fat?
A. Cod C. Trout B. Salmon D. Tuna
9. Which is the market form of fish when viscera, head, tail and fins are removed?
A. Butterfly C. Fillet B. Dressed D. Sticks
10. Which of the following is a freshwater fish?
A. Bluefish C. Grouper B. Cat fish D. Sole
11. Which market form of fish requires both sides of a fish still joined but
bones are removed?
A. Butterfly C. Fillet B. Drawn D. Steak
12. Which of the following market form of fish is completely intact,
A. Butterfly C. Fillet B. Drawn D. Whole or round
13. Which of the following is not the market form of mollusks?
A. Mollusks live in shell. B. Mollusks can be stored in canned
C. Chucked mollusks can be fresh or frozen D. Mollusks have rough, irregular shells.
14. Which of the following correctly describe the characteristics of mollusks?
A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. both A and B
15. Which of the following is the characteristics of crustaceans?
A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. Lobster shell is dark green or bluish green but turns red when cooked.
3
Lesson
Perform Mise’En Place
1
Welcome to lesson 1 on this module Perform Mise’En Place!
1. Which of the following are the tool used for removing bone especially in preparing
fillet?
A. Bone tweezers C. Brushes B. Baking tray D. Knife
2. Which of the following tools is not used in scaling and deboning fish?
A. Chopping board C. Shellfish B. Kitchen knife D. Plating plate
3. Which equipment is used for storing food (unspoiled) for longer period of time?
A. Cabinet C. Kitchen ware B. Fridge D. Storage box
4. Which of the following is intended to be used in preparing food for general
purposes?
A. Bowl C. Kitchen knife B. Cutting board D. Shell knife
5. Which of the following is a flat-bottomed pan used for frying, searing and
browning of food?
A. Frying pan C. Pressure cooker B. Grill D. Steamer
6. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish B. Freshwater fish D. Shell fish
7. Which of the following fishes is high in fat?
A. Bass C. Mackerel B. Cod D. Red Snapper
8. Which of the following fish is low in fat?
A. Cod C. Trout B. Salmon D. Tuna
9. Which is the market form of fish when viscera, head, tail and fins are removed?
A. Butterfly C. Fillet B. Dressed D. Sticks
4
10. Which of the following is a freshwater fish?
A. Bluefish C. Grouper B. Cat fish D. Sole
11. Which market form of fish requires both sides of a fish still joined but
bones are removed?
A. Butterfly C. Fillet B. Drawn D. Steak
12. Which of the following market form of fish is completely intact,
A. Butterfly C. Fillet B. Drawn D. Whole or round
13. Which of the following is not the market form of mollusks?
A. Mollusks live in shell. B. Mollusks can be stored in canned
C. Chucked mollusks can be fresh or frozen D. Mollusks have rough, irregular shells.
14. Which of the following correctly describe the characteristics of mollusks?
A. Oysters have rough, irregular shells. B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour D. both A and B
15. Which of the following is the characteristics of crustaceans?
A. Oysters have rough, irregular shells. B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. Lobster shell is dark green or bluish green but turns red when cooked.
What’s In
In the previous lesson we already learned how to prepare, cook and store
vegetable. Now enumerate at least 8 tools and equipment’s we have been using. Use
separate sheet of paper for your answer.
1.____________________ 5.______________________
2.____________________ 6. ______________________
3.____________________ 7. ______________________
4.____________________ 8. ______________________
What’s New
A tool can be any item that is used to achieve a goal. Equipment usually denotes
a set of tools that are used to achieve a specific objective. Equipment is only used by
human being. Some kitchen tools used in preparing fish and seafood blade tweezers,
fins shears, fish scales, lobster picks, shellfish knives, bone tweezers and cutting
board. While in cooking we used griller, frying pan, fish steamer, oven, fish spatula
and tong.
What is It
Tools and Equipment Needed
Fish bone tweezers- are used for removing small bones from raw fillet
of fish. The ends perfectly touch, allowing you to grip the most bone and
pull them out.
5
Kitchen shear- also known as kitchen scissors, are intended for
cutting, trimming food such as meat and fish.
Brushes made for multiple kitchen tasks. They can be used for
sanitary cleaning or they can be used to clean food, such as fruits,
mushrooms, or shellfish. Kitchen brushes are available in any shapes.
A grill is a device used for cooking food. With a grill, food is usually
roasted. Some grills use charcoal or wood, and other grills us propane
gas to cook the food. Using wood or charcoal makes smoke and
changes the flavour of the food.
6
Plating Plate- Choose your plate wisely by making sure it's big enough
to allow your food to stand out.
Fish scale- is a kitchen tools used for taking out the scales of the fish.
Fish and shellfish contain high quality protein and other essential nutrients and are
important part of a healthful diet. In fact, a well-balanced diet that includes a variety of
fish and shellfish can contribute to heart health and aid in children’s proper growth and
development. Fat Fish are those that are high in fat and lean fish are those are least in
fat. It is important to recognize the kind of fish that we are going to prepare and cook so
that we can know what cooking methods are suitable in that kind of fish to prevent
overcooked and undercooked. Overcooking of seafood can cause loss of flavor and
lessen the nutrients value. Undercooked seafood can leads also into poisoning.
A fish is made up of water, protein, fats and small amount of minerals and vitamins. It
has very little connective tissue. This means that:
1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will result to toughening of protein.
3. Moist-heat methods are used not to create tenderness but to preserve
moistness and provide variety.
4. Cooked fish must be handled very carefully.
7
Fish are divided into two types:
A. Fat Fish – the term “fatty fish” these are the tastiest and healthiest food from the
sea. Oily fish and full of omega -3 fatty acids such as (salmon, tuna,
trout, mackerel).
B. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)
Classifications of Seafood
Flounder
Sole
2. Round fish
Bluefish
Cod
Grouper
B. Freshwater fish
Eel -round
Tilapia
2. Shell fish – fish with external shells but no internal bone structure. They have hard
outer shells.
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Two classifications of Shellfish
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3. Steak- cross section slices, each containing a section of
backbone.
Characteristics
A. Mollusks
Oysters have rough, irregular shells.
Flesh of oyster is extremely soft and delicate and contains high percentage of
water.
Hard-shell clams – can be eaten raw
Soft-shell clams are called steamers. The usual way to cook is to steam.
The shells of mussels are not as heavy as clamshells, yellow to orange in color
and firm but tender when cooked.
10
Scallops are creamy white in color and have a sweet flavor.
Squid is somewhat chewy and are cut up or either fried quickly.
B. Crustaceans
The lobster shell is dark green or bluish green but turns red when cooked
Live lobster must be alive when cooked.
Market Forms
A. Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned
B. Crustaceans
1. live
2. cooked meat, fresh or frozen.
What’s More
A. Directions: Identify the following pictures below and write each function or uses
in one sentence. Write your answer in a separate sheet of paper.
1.) ------------------------------
-------------------------------------------------------------------------------------------------------.
2.) -------------------------------
--------------------------------------------------------------------------------------------------------.
3.) ----------------------------
---------------------------------------------------------------------------------------------------------.
4.) ---------------------------
--------------------------------------------------------------------------------------------------------.
5.) ---------------------------
--------------------------------------------------------------------------------------------------------.
11
B. Directions: Inside the box are varieties of fish and shellfish. Identify/classify them
according to their characteristics.
2.
3.
4.
5.
1._______________ 2.________________
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3. ________________ 4. ________________
5. _______________
12
What I Have Learned
What I Can Do
A. Your mother task you to prepare and cook (Daing na Bangus) for breakfast.
List down tools and utensils you need to prepare in preparing and cooking
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(Daing na Bangus).
1.___________________
2.___________________
3.___________________
4.___________________
5.___________________
Assessment
13
Assessment
Directions: Read the following questions carefully and choose the letter that is best
describes by the statement. Write your answer in a separate sheet.
1. Which of the following are the tool used for removing bone especially in preparing
fillet?
A. Bone tweezers C. Brushes B. Baking tray D. Knife
2. Which of the following tools is not used in scaling and deboning fish?
A. Chopping board C. Shellfish B. Kitchen knife D. Plating plate
3. Which equipment is used for storing food (unspoiled) for longer period of time?
A. Cabinet C. Kitchen ware B. Fridge D. Storage box
4. Which of the following is intended to be used in preparing food for general
purposes?
A. Bowl C. Kitchen knife B. Cutting board D. Shell knife
5. Which of the following is a flat-bottomed pan used for frying, searing and
browning of food?
A. Frying pan C. Pressure cooker B. Grill D. Steamer
6. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish B. Freshwater fish D. Shell fish
7. Which of the following fishes is high in fat?
A. Bass C. Mackerel B. Cod D. Red Snapper
8. Which of the following fish is low in fat?
A. Cod C. Trout B. Salmon D. Tuna
9. Which is the market form of fish when viscera, head, tail and fins are removed?
A. Butterfly C. Fillet B. Dressed D. Sticks
10. Which of the following is a freshwater fish?
A. Bluefish C. Grouper B. Cat fish D. Sole
11. Which market form of fish requires both sides of a fish still joined but
bones are removed?
A. Butterfly C. Fillet B. Drawn D. Steak
12. Which of the following market form of fish is completely intact,
A. Butterfly C. Fillet B. Drawn D. Whole or round
13. Which of the following is not the market form of mollusks?
A. Mollusks live in shell. C. Chucked mollusks can be fresh or frozen
B. Mollusks can be stored in canned D. Mollusks have rough, irregular shells.
14. Which of the following correctly describe the characteristics of mollusks?
A. Oysters have rough, irregular shells. B. Hard-shell clams can be eaten raw
C. Scallops are yellow in color and have a sweet flavour. D. both A and B
15. Which of the following is the characteristics of crustaceans?
A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. Lobster shell is dark green or bluish green but turns red when cooked.
14
Additional Activities
Directions: Make a portfolio in different recipe, based in the market form of
fish/shellfish. Your output will be checked using the scoring rubric below.
SCORE CRITERIA
Lesson
Handle Fish and Seafood
2
What I Need to know
Welcome to the next lesson on this module Handle Fish and Seafood!
At the end of this lesson you will able apply knowledge and skills in correct
handling and storing fish and seafood. Since seafood is more perishable than many
food items, the consumer must pay a little more attention to its careful handling.
15
1. Which of the following is correct in checking the freshness of the fish?
A. The eyes is cloudy and mild odor C. Red or pink gill shiny skin
B. Flesh texture is hard or inelastic D. Both A and C
2. If you buy fish in the market, which one would you prefer?
A. Fresh and mild odor C. Texture of flesh is inelastic
B. Shiny scales and lightly cling D. Both A, B and B
3. Which of the following is not correct in checking the freshness of fish?
A. Eyes are clear, shiny and bulging skin
B. Flesh texture is hard and inelastic
C. Red or pink gills with fresh and mild odor
D. Shiny scales and tightly cling on the skin
4. Which of the following is correct in handling fresh shellfish?
A. Live or shucked oysters must have a very mild, sweet smell.
B. Discard any mussels that are very light in weight or seem to be hollow.
C. Strong fishy odor or a brownish in color should be thrown- away
D. Both A, B and C
5. Which of following is not correct in handling seafood?
A. Oysters, clams, mussels in the shell must be alive before cooking
B. Crabs and lobster should kept alive before cooking
C. Frozen shrimp should be solidly frozen when received
D. A strong fishy or iodine smell indicate that shellfish is fresh.
6. Which of the following is correct in handling shrimps?
A. Fresh shrimp smell fishy.
B. All shrimp should smell fresh and sweet.
C. Frozen shrimp should be solidify when we stored.
D. Glazed shrimp should be shiny with no freezer burn.
7. Which of the following is correct in handling crabs?
A. Crabs should be kept alive until cook.
B .Crabs should be dead before cooking
C. Frozen crabmeat should be treated like any other frozen fish
D. Both A and B.
8. Which of the following is correct in handling and storing fresh fish?
A. Cut fish should be wrapped in original moisture proof.
B. Fresh fish maybe stored for1-2 days.
C. Fresh fish refrigerated in the box at 30° to 34°F or (-1° to 1°C.)
D. All of the following.
9. Which of the following is not correct in handling frozen fish?
A. Frozen fish store at 0°F (-18°C. or colder).
B. Frozen fish should be well wrapped.
C. Frozen fish, first out, first in.
D. The maximum storage of frozen fish in lean fish is 6-months
10. Which of the following the process of thawing frozen fish
A. Handle thawed fish as fresh fish. Do not refreeze.
B. Frozen fish store at 0°F (-18°C. or colder).
C. Frozen fish should be well wrapped.
D. Frozen fish the maximum storage time of lean fish is 6-months
11. Which of the following is not the process of thawing frozen fish?
A. Fillets that are to be breaded can be partially thawed.
B. Handle thawed fish as fresh fish. Do not refreeze.
16
C. Items should be well wrapped, with no freezer burn.
D. Thaw in refrigerator, never at room temperature.
12. Which of the following is correct in handling shrimps
A. Kept frozen at 0°F (-18°C) or lower
B. Peeled shrimp should be wrapped before placing on ice
C. Thaw in refrigerator
D. All of the above
13. Which of the following is the proper handling of crabs?
A. Frozen crabmeat is very perishable when thawed
B. Live crabs should be kept alive until cooked.
C. Thaw in refrigerator
D. Both A and B
14. Which of the following is not correct in handling crabmeat?
A. Frozen crabmeat is very perishable when thawed
B. Live crabs should be kept alive until cooked.
C. Thaw in refrigerator
D. Both A and B
15. Which of the following is correct in handling of lobsters?
A. Cooked lobster meat must be covered and refrigerated at 30° to 34°F.
B. Lobsters are either live or cup up before cooking
C. Live lobsters can be kept in two ways, packed in moist seaweed and in salt
water
D. All of the above.
What’s In
Directions: In previous lesson we discussed about the market form fish. Identify the
market form of fish. Write your answer in a separate sheet of paper.
1.________________ 5. ______________
18
2._________________ 6. _________________
17
3.__________________
7._________________
4.__________________
What’s New
What is It
Fin Fish
18
2. Eyes are clear, shiny and bulging.
Shellfish
1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when
jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage .
5. Live lobster must be alive when cooked. The meat will be firm and the tail
springs back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell
indicates age or spoilage.
19
Handling and Storing of Fish and Shellfish
Fresh Fish
Frozen Fish
Shellfish
1. MUSSELS
Keep refrigerated ( 32°F to 35°F/0° to 2°C) and protect
from light.
Store in original sack and keep sack damp.
2. SCALLOPS
KShucked scallops can be cooked without further
preparation.
20
Keep scallops covered and refrigerated (30°F to 34°F).
Do not let rest directly on ice or they will lose flavor and
become watery.
3. LOBSTERS
Live lobsters are either live or cup up before cooking. Live
lobsters are plunged head first into boiling water, then
simmered for 5 – 6 minutes. If served hot, they are
drained well and split in half, and claws are cracked.
Live lobsters can be kept in two ways
1. packed in moist seaweed, kept in a cool place
2. in saltwater
Cooked lobster meat must be covered and refrigerated at
30° to 34°F. It is very perishable and should be used in
1-2 days
4. SHRIMPS
Kept frozen at 0°F (-18°C). or lower
Thaw in refrigerator
Peeled shrimp should be wrapped before placing on ice
Shrimp served hot must be peeled and deveined before
cooking
Shrimp to be served cold, must be peeled after cooking
to preserve
flavor.
5. CRABS
Live crabs should be kept alive until cooked.
Frozen crabmeat is very perishable when thawed. It must
be treated
like any other froze fish
What’s More
A. Directions: Write TRUE if the statement is correct and FALSE if it wrong.
21
_______11. Shrimp can kept frozen at 0°F (-18°C) or lower
_______12. It is ok for peeled shrimps not to wrap before placing on ice.
_______13. Handle thawed fish as fresh fish. Do not refreeze.
_______14. Fresh fish cannot store in refrigerator for 1 to 2 days.
_______15.The maximum storage time of frozen fish especially fat fish is 6 months.
What I Can Do
You are supposed to buy fish in a wet market. Give at least five characteristics of fresh
fish.
1._____________________________________________________________.
2._____________________________________________________________.
3._____________________________________________________________.
4._____________________________________________________________.
5._____________________________________________________________.
Assessment
Directions: Read and understand the questions carefully and choose the letter of
the correct answer. Write your answer in a separate sheet
1. Which of the following is correct in checking the freshness of the fish?
A. The eyes is cloudy and mild odor C. Red or pink gill shiny skin
B. Flesh texture is hard or inelastic D. Both A and C
2. If you buy fish in the market, which one would you prefer?
A. Fresh and mild odor C. Texture of flesh is inelastic
B. Shiny scales and lightly cling D. Both A, Band B
3. Which of the following is not correct in checking the freshness of fish?
A. Eyes are clear, shiny and bulging skin
B. Flesh texture is hard and inelastic
22
C. Red or pink gills with fresh and mild odor
D. Shiny scales and tightly cling on the skin
4. Which of the following is correct in handling fresh shellfish?
A. Live or shucked oysters must have a very mild, sweet smell.
B. Discard any mussels that are very light in weight or seem to be hollow.
C. Strong fishy odor or a brownish in color should be thrown- away
D. Both A, B and C
5. Which of following is not correct in handling seafood?
A. Oysters, clams, mussels in the shell must be alive before cooking
B. Crabs and lobster should kept alive before cooking
C. Frozen shrimp should be solidly frozen when received
D. A strong fishy or iodine smell indicate that shellfish is fresh.
6. Which of the following is correct in handling shrimps?
A. Fresh shrimp smell fishy.
B. All shrimp should smell fresh and sweet.
C. Frozen shrimp should be solidify when we stored.
D. Glazed shrimp should be shiny with no freezer burn.
7. Which of the following is correct in handling crabs?
A. Crabs should be kept alive until cook.
B .Crabs should be dead before cooking
C. Frozen crabmeat should be treated like any other frozen fish.
D. Both A and B.
8. Which of the following is correct in handling and storing fresh fish?
A. Cut fish should be wrapped in original moisture proof.
B. Fresh fish maybe stored for1-2 days.
C. Fresh fish refrigerated in the box at 30° to 34°F or (-1° to 1°C.)
D. All of the following.
9. Which of the following is not correct in handling frozen fish?
A. Frozen fishes stored at 0°F (-18°C. or colder).
B. Frozen fish should be well wrapped.
C. Frozen fish, first out, first in.
D. The maximum storage of frozen fish in lean fish is 6-months
25
10. Which of the following the process of thawing frozen fish
A. Handle thawed fish as fresh fish. Do not refreeze.
B. Frozen fish store at 0°F (-18°C. or colder).
C. Frozen fish should be well wrapped.
D. Frozen fish the maximum storage time of lean fish is 6-months
11. Which of the following is not the process of thawing frozen fish?
A. Fillets that are to be breaded can be partially thawed.
B. Handle thawed fish as fresh fish. Do not refreeze
C. Items should be well wrapped, with no freezer burn
D. Thaw in refrigerator, never at room temperature
12. Which of the following is correct in handling shrimps
A. Kept frozen at 0°F (-18°C). or lower
B. Peeled shrimp should be wrapped before placing on ice
C. Thaw in refrigerator
D. All of the above
13. Which of the following is the proper handling of crabs?
A. Frozen crabmeat is very perishable when thawed
B. Live crabs should be kept alive until cooked.
23
C. Thaw in refrigerator
D. Both A and B
14. Which of the following is not correct in handling crabmeat?
A. Frozen crabmeat is very perishable when thawed
B. Live crabs should be kept alive until cooked.
C. Thaw in refrigerator
D. Both A and B
15. Which of the following is correct in handling of lobsters?
A. Cooked lobster meat must be covered and refrigerated at 30° to 34°F.
B. Live lobsters are either live or cup up before cooking
C. Live lobsters can be kept in two ways, packed in moist seaweed and in salt
water
D. All of the above.
Additional Activities
Directions: Match column A with column B. Write your answer in separate sheet of
paper
Your answer can be repeated
A B
24
Lesson
Cook Fish and Shellfish
3
What I Need to know
This module is design to teach the learners to cook fish and shellfish. At the end
of the lesson, the learners can be able to apply their knowledge and skill in
preparing/cooking fish and shellfish by following procedures, techniques and
principles.
1. Which of the following seafood that is easily become dry when cooked
A. Fat fish C. Shell fish
B. Lean fish D. All of the following
2. Which of the following seafood is cooked just enough to heat to keep it juicy and
plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
3. Which cooking method is best suited to fat fish.
A. Baking C. Deep -frying
B. Boiling D. Sautéing
.4. Which of the following is true?
A. Lean fish has almost no fat, so it easily becomes dry.
B. Broiling is the moist heat method suited in lean fish.
C. Clams become tough and rubbery if overcooked.
D. Fat fish, can tolerate more heat without becoming dry.
5. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
6. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
25
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
7. Which is the first step of splitting lobster?
A. Place the lobster on its back on a tea towel to prevent slipping.
B. Using a heavy sharp knife, cut right through the underside of the body and
tail, down the center.
C Turn the lobster around and continue the cut through the center of the head.
D. Using a heavy sharp knife, cut right through the underside of the body and,
tail down the center.
8. Which is not the step in cleaning squid?
A. Pull off the head
B. Cut tentacles
C. Remove the ink sac
D. Scrub the squid under cool running water
9. Which is the fourth step in opening clams?
A. The clam is now ready to be cooked or eaten raw
B. Open the shell. Slide the knife between the clam and the shell.
C. Hold the clam firmly in your hand and insert the clam knife
D. Scrub the clams under cool running water
10. Which of the following is the fifth step in opening oyster?
A. Open top shell.
B. Work tip of knife into the oyster (about 1/2 inch).
C. Twist knife handle to pop oyster open.
D. Push knife into oyster and slice muscle from top shell.
11. Which of the following the step in skinning fish?
A. Release the rest of the fillet from the backbone
B. Turn the fish over and repeat the procedure
C. Stop when you have an inch or two (25 to 50mm) of fillet released
D. Flip the fish back to the original side and cut the bones around the gut cavity.
12. Which of the following is not the step in filleting?
A. Release the rest of the fillet from the backbone
B. Turn the fish over and repeat the procedure
C. Continue this along the length of the fish
D. Hold the fish down firmly with your hand near its head.
13. Which is the first step in scaling fish?
A. Rinse the fish off again with water.
B. Lay your fish flat on the board or hold it steady in the water.
C. Hold the fish down firmly with your hand near its head.
D. Begin to rake the scales from the tail towards the head.
14. Which of the following is the third step in deboning?
A. Gentle strokes of a knife angled towards the gut cavity
B. The line of fine bones stops around two thirds of the way down the fillet.
C. Separate the two and reinsert the knife at an angle suitable to c
D. Keep knife following close to the fish bones
15. Which of the following is not the step in scaling fish?
A. Lay your fish flat on the board or hold it steady in the water.
B. Hold the fish down firmly with your hand near its head.
C. Begin to rake the scales from the tail towards the head.
D. Turn the fish over and repeat the procedure.
26
What’s In
In previous lesson we discussed already the composition of fish which is very
important why we need to follow the correct procedures in cooking. To have a good
result in cooking, we must follow the correct procedure and cooking techniques in
cooking fish and shellfish.
What’s New
Lean fish
Lean fish has almost no fat, so it easily becomes dry. It is best served with sauces
to enhance moistness and gives richness.
Poaching is the moist heat method suited
Fish should be basted with butter or oil if broiled or baked.
Lean fish maybe fried or sautéed to gain palatability from added fat.
Fat fish
The fat in fish, enables them to tolerate more heat without becoming dry.
Fat fish can be cooked by poaching.
Fat fish are well suited to broiling and baking. The dry heat methods eliminate
excessive oiliness.
Large fat fish like salmon, and mackerel may be cooked in fat, but care should
be taken to avoid excessive greasiness.
Shellfish
Cook oyster just enough to heat thoroughly to keep it juicy and plump.
Clams become tough and rubbery if overcooked
Shrimps like other shellfish, become tough and rubbery when cooked at high
temperature.
What is It
A. Scaling Whole Fish
Once your work area and fish are ready, you can begin the actual scaling process.
2. Hold the fish down firmly with your hand near its head.
27
3. Begin to rake the scales from the tail towards the
head. They should coming off in clumps.
B. Filleting Fish
1. Cut behind the head while angling the knife toward the
front of the fish. There is a lot of good flesh on the top
side where the fillet extends under the bony plate of the
skull and angling the knife will ensure you don’t waste
s2tb it. Cut down to the bone and follow the line through to
just behind the fins.
2. Turn the fish and run the knife just clear of the fins with
slight downward angle. When you feel the knife is down
to the bone reduce the angle and follow the bone until
you come up against the backbone.
3. Peel the fillet back and run the knife over the backbone
the small lateral fish bones in the process. Stop at this
point.
28
5. Repeat the second cut near the dorsal fin with the knife
angled slightly down.
8. Peel the fillet back and cut around the backbone and
through the small lateral bones. Run the fillet knife right
through to the skin on the underside of the fish.
9. Cut over the belly flap either through or over the belly
bones. It easily cut through here with the razor sharp
filleting knife.
29
11. Flip the fish back to the original side and cut the bones
around the gut cavity.
C. Skinning Fish
When filleting or skinning fish keep the skinning knife clean and wet, this
lubricates the blade and gives a much cleaner cut, more control of the knife and far
less drag on the sides of the blade.
30
5. Continue this motion through the fillet. You can see
that even though the skin in the left hand is creased
under the tension it has no effect where the fillet knife
is separating the skin from the fish.
6. The fillet and skin are parted and no fleshes has been
wasted nor have left any skin or scales on the fillet. If
you scroll up you will note the knife has not moved
over the last four fish skinning pictures.
D. Deboning Fish
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4. Keep the knife following close to the fish bones to
recover as recover as much flesh as possible.
The fillet is now deboned and the piece on the right of the picture above is
discarded or washed and put aside with the fish heads and back bones for making fish
stock.
A. Opening Oyster
Hold oyster cup side down and hinge pointed towards you.
4. Push knife into oyster and slice muscle from top shell
32
5. Open top shell
6. Cut muscle from bottom cup. Turn the meat over for
most professional appearance
B. Opening Clams
3. Open the shell. Slide the knife between the clam and
the hell. Detach the clam.
33
C. Cleaning a Squid
Cut Tentacles
5. Pull out the tail tube and cartilage 6. Pull off the skin
34
2. Using a heavy sharp knife, cut right through the
underside of the body and tail, down the center.
A lobster split is not only an attractive style for presentation, but also enables
easy access to the delicious meat inside. Turn the lobster around and continue the cut
through the center of the head.
What’s More
Directions: Write the steps in the picture given below.
35
2.___________ 5.___________ 8.__________ 11.__________ 14.________
Scaling fish
_______ Begin to rake the scales from the tail towards the head.
_______ Lay your fish flat on the board or hold it steady in the water.
_______When all the scales was gotten, rinse the fish with water.
_______ Hold the fish down firmly with your hand near its head.
_______ Be sure to remove the scales on both sides of the fish.
Filleting
_______Turn the fish over and repeat the procedure.
_______Repeat the second cut near the dorsal fin with the knife angled slightly down.
_______Peel the fillet back and run the knife over the backbone severing the small
lateral fish bones in the process.
_______Cut behind the head while angling the knife toward the front of the fish.
_______Turn the fish and run the knife just clear of the fins with slight downward angle
Deboning
_______Separate the two and reinsert the knife at an angle suitable to cut the flesh
from the underside of the gut bones
_______Gentle strokes of a knife angled towards the gut cavity will reveal the position
and lay of the fine bones.
_______ Keep the knife following close to the fish bones to recover as much flesh as
Possible.
_______ Washed and put aside with the fish heads and back bones for making fish
stock.
_______ At this point put the knife on the other side of the line of bones and run the
knife up the fillet until the point is well under the bone around the gut cavity.
36
What I Can Do
Direction: Given a recipe below, prepare and cook fish fillet. Your performance will
be evaluated using the given rubrics below.
Ingredients:
Fish
Emeril's Fish Rub (or any combination of seasonings you like)
2 tbs. butter
Lemon juice
Procedure:
1. Season all the fillets by sprinkling the seasoning and pressing it into the meat.
2. Get a spatula to handle the fish. If you have 10-12" filets cut them half unless
you’re using a fish spatula
3. Heat the pan on medium heat and add the butter. When the butter is melted put
some fish in the pan. Leave it on one side for about three to four minute.
4. Move them around often to assure they're not sticking.
5. Flip one piece to check the brownness. If it's partially browned flip them all and
continue to cook until the other side is browned.
6. Add more oil as needed.
7. Once it's out of the pan put six or eight drops of lemon juice on each piece. You
may other sauces if you want.
Note: Testing the degree of doneness is as simple as taking your spatula and gently
pushing on the thickest part of the fillet in the spinal bone line. When done, meat
separates when you gently push with spatula.
Rubrics
4 Can perform the skill without supervision and with
initiative and adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some
assistance and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
Activity 2:
Directions: Given the different recipes and guideline you will demonstrate various
methods of cooking fish and shellfish. You will be evaluated using rubric
below.
37
Guidelines for Baking Fish
1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish may be baked but care should be taken not to overcook it.
Basting with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance moistness and
improve palatability.
38
during and after cooking to avoid breaking the fish.
Guidelines in Deep-Frying
1. Lean fish, both whole or small portions, and shellfish like shrimps, clams and
oysters are best for deep-frying.
2. Fish to be fried is breaded or buttered to prevent sticking from frying pan.The
batter also provides a crisp, flavourful, and attractive coating.
3. Frozen breaded fish can be fried without thawing.
4. Fried fish is usually served with lemon or cold sauce such as tartar, remoulded or
cocktail sauce on the side.
5. The oil used should be enough to submerge the food item during frying.
Tools/Equipment Needed:
Stove
Mixing bowls
Ladle
Refrigerator
Baking sheet
Food tong
Ingredients:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 tsp table salt
1/2 tsp powdered white pepper
1/3 tsp cayenne pepper (optional)
1/4 tsp garlic salt
2 tbsp. peanut oil
1 large egg
1 tsp cool tap water
Procedure:
1. Use a small bowl and prepare an egg wash by mixing 1 large egg with 1 tsp of
water.
2. In another bowl, place the cornmeal, flour, salt, pepper, cayenne pepper, garlic,
salt, and blend well. This breading recipe will bread about 2 pounds of fillet.
3. Rinse the fillets and pat dry, then place them into the refrigerator for about
30 minutes.
4. Place the fillets in the egg wash, then the Breading Mix before placing them on the
prepared cookie sheet.
5. Prepare the cookie sheet by spreading the peanut oil evenly on the sheet.
6. The oven should be pre\-heated to 375. Cook the fillets 5 minutes on each side.
39
Broiled Shrimp Campy
Tools/Equipment Needed:
Broiler, griller
Brush
Baking Sheet
Ingredients:
1 1/2 pounds large shrimp, peeled and deveined, tails left on, patted dry
1 tablespoon olive oil
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley Lemon wedges, for serving
Procedure:
1. Heat broiler with rack set 4 inches from heat. Place shrimp on a large broiler proof
rimmed baking sheet.
2. Sprinkle with oil and garlic, and season generously with salt and pepper, toss to
coat. Arrange shrimp in a single layer.
3. Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and
parsley, toss to combine. Serve immediately; garnish with lemon wedges.
Rubrics
Assessment
Directions: Read each item carefully and choose the letter of your answer. Write your
answer in separate sheet of paper.
1. Which of the following seafood that is easily become dry when cooked
A. Fat fish C. Shell fish B. Lean fish D. All of the following
2. Which of the following seafood is cooked just enough to heat to keep it juicy and
plump?
A. Fat fish C. Flat fish B. Lean fish D. Shellfish
3. Which cooking method is best suited to fat fish.
A. Baking C. Deep -frying
40
B. Boiling D. Sautéing
.4. Which of the following is true?
A. Lean fish has almost no fat, so it easily becomes dry.
B. Broiling is the moist heat method suited in lean fish.
C. Clams become tough and rubbery if overcooked.
D. Fat fish, can tolerate more heat without becoming dry.
5. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
6. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
7. Which is the first step of splitting lobster?
A. Place the lobster on its back on a tea towel to prevent slipping.
B. Using a heavy sharp knife, cut right through the underside of the body and
tail, down the center.
C Turn the lobster around and continue the cut through the center of the head.
D. Using a heavy sharp knife, cut right through the underside of the body and,
tail down the center.
8. Which is not the step in cleaning squid?
A. Pull off the head B. Cut tentacles
C. Remove the ink sac D. Scrub the squid under cool running water
9. Which is the fourth step in opening clams?
A. The clam is now ready to be cooked or eaten raw
B. Open the shell. Slide the knife between the clam and the shell.
C. Hold the clam firmly in your hand and insert the clam knife
D. Scrub the clams under cool running water
10. Which of the following is the fifth step in opening oyster?
A. Open top shell.
B. Work tip of knife into the oyster (about 1/2 inch).
C. Twist knife handle to pop oyster open.
D. Push knife into oyster and slice muscle from top shell.
11. Which of the following the step in skinning fish?
A. Release the rest of the fillet from the backbone
B. Turn the fish over and repeat the procedure
C. Stop when you have an inch or two (25 to 50mm) of fillet released
D. Flip the fish back to the original side and cut the bones around the gut cavity.
12. Which of the following is not the step in filleting?
A. Release the rest of the fillet from the backbone
B. Turn the fish over and repeat the procedure
C. Continue this along the length of the fish
D. Hold the fish down firmly with your hand near its head.
13. Which is the first step in scaling fish?
A. Rinse the fish off again with water.
B. Lay your fish flat on the board or hold it steady in the water.
C. Hold the fish down firmly with your hand near its head.
41
D. Begin to rake the scales from the tail towards the head.
14. Which of the following is the third step in deboning?
A. Gentle strokes of a knife angled towards the gut cavity
B. The line of fine bones stops around two thirds of the way down the fillet.
C. Separate the two and reinsert the knife at an angle suitable to c
D. Keep knife following close to the fish bones
15. Which of the following is not the step in scaling fish?
A. Lay your fish flat on the board or hold it steady in the water.
B. Hold the fish down firmly with your hand near its head.
C. Begin to rake the scales from the tail towards the head.
D. Turn the fish over and repeat the procedure.
Additional Activities
Directions: Cook your own recipe in fish/shellfish and make a reflection about your
cooking experience. Use separate sheet of paper for your reflection.
1. Which of the following refer to the arrangement of food on the plate dressed with
a sauce or topped with garnishing.
A. Decoration C. Plating B. Garnishing D. Plating and presentation
2. Which of the following colors suggested on a plate to make it balance?
A. Four to five C. Three to four B. One to two D. Two to three
3. Which of the following is not the elements of balance plating?
A. Color and flavors C. Textures B. Shape D. Time
4. Which of the following is the harmonize flavor of food?
A. Color and flavors C. Texture B. Shape D. flavor
5. Which is an item or substance used as a decoration or embellishment
accompanying a prepared food dish?
A. garnish C. Texture B. Shape D. flavor
6. Which of the following is the selection of a plate that is large enough to hold the
42
iItems without crowding?
A. arrangement on the plate B. balance the portion sizes of the items on the plate
C. match portion sizes and plate D. match portion size
7. Which of the following is referred to by this statement? “Don’t let the main item
get lost with excessive garnish”. What does this mean?
A. arrangement on the plate B. balance the portion sizes of the items on the plate
C. match portion sizes and plate D. match portion size
8. Which of the following is not the guideline in attractive plating?
A. Arrange the items for the convenience of customer B. Keep it simple
C. Keep food off in the rim of a plate D. Make the food scattered
9. Which of the following can be served immediately with melted butter or sauce
and garnish.
A. Serving baked fish C. Serving sautéed and pan fried
B. Serving broiled lobster D. Serving poached in court bouillon
10. Which of the following is true about glazing?
A. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
B. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown
C. Arrange the fish on plates for service, coat with sauce and serve
immediately
D. Both A and B
11. Which of the following is the guideline of fundamental plating?
A. Balance
B. Portion size
C. Serve hot foods on a hot plates and serve cold foods on cold plates
D. Both A, B and C
12. Which of the following is the guideline to help plating attractive?
A. Add gravy or sauce attractively and keep it simple
B. Make every component count and maintain unity
C. Keep food off the rim of the place and keep space between items.
D. All of the following
13. Which of the following is not the guideline of plating?
A. Balance B. Portion size C. Serve hot foods on a hot plates D. Time and effort
14. Which of the following is not the guideline of Sautéed and Pan Fried?
A. Heat raw butter in the sauté pan until it turns light brown.
B. Reduce the cushion over high heat to about ¼ of its volume.
C. Remove the fish and place on serving plate with presentation side up.
D. Sprinkle fish with lemon juice and chopped parsley.
15. Which of the following is the guideline in serving broiled lobster?
A. Heat raw butter in the sauté pan until it turns light brown.
B. Reduce the cushion over high heat to about ¼ of its volume.
C. Remove the fish and place on serving plate with presentation side up.
D. Serve immediately with melted butter or appropriate sauce and garnish.
What’s In
After cooking food what is your goal? Of course putting your food in a plate. The
question is, how you place your food? When you're plating food, your goal should be
43
to make the food look attractive and appetizing. This is because people eat with their
eyes first, so if the food looks good, they're more likely to enjoy it. To achieve
restaurant-quality presentation, layer the food and experiment with contrasting colors
and textures to make it as appealing as possible.
What’s New
Plating and presentation refers to the arrangement of food on the plate dressed with
a sauce or topped with garnishing. These simple touches make dishes visually more
appealing. Here are the three fundamentals to know before developing your plating
styles.
What is It
Fundamental of Plating
1. Balance – select foods and garnishes that offer variety and contrast
2. Portion size
Choose the Perfect Plate. Choose your plate wisely by making sure it's big
enough to allow your food to stand out, but small enough that your portions
don't look too small.
Balance the portion sizes of the items on the plate. Serve odd amounts of
food e.g., if you're serving small foods like shrimp, scallops, or bite-sized
appetizers, always give guests odd quantities. Serving 7 Brussels sprouts
instead of 6 creates more visual appeal, and diners will also perceive that
they're getting more food.
Arrangement on the plate. Plate with a clock in mind. As you begin plating
your ingredients, picture the face of a clock. From the diner's point of view,
44
your protein should be between 3 and 9, your starch or carbohydrate from 9
and 12, and your vegetable from 12 and 3.
3. Serve hot foods on hot plates. Serve cold foods cold, on cold plates. One of the
most basic functions in any professional kitchen is make sure that plates are
properly heated, chilled, or at room temperature. The degree to which a plate is
heated or chilled is also important. Overheated plates will ruin a sauce, especially
delicate butter sauces like buerre blanc or holladaise. An overheated plate will also
quickly wilt small salads or fine herbs that accompany hot items. Plates can also get
too cold. Dressing can congeal or sensitive seasonal greens can "burn." Therefore,
ensuring that the kitchen has ample storage for storing plates at a proper serving
temperature is vital for the food served on them.
45
Sautéed and Pan Fried
Remove the fish with spatula and place on serving
plate with presentation side up.
Sprinkle fish with lemon juice and chopped parsley.
Heat raw butter in the sauté pan until it turns light
brown. Pour over fish immediately and serve at once.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with egg yolk,
hollandaise sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate under
Broiler until the sauce is golden brown.
What’s More
Directions: Identify the word that is described in the sentence. Two points each.
___________1. Refer to the arrangement of food on the plate dressed with a sauce.
__________ 2. Decorate to provide (a food) with something that adds flavor.
__________ 3. Select foods and garnishes that offer variety and contrast.
___________ 4. Choose the Perfect Plate.
___________ 5. One of the most basic function of any professional kitchen
What I Have Learned
Directions: Briefly explain the relationships of the following in food preparation.
46
Write your answers in separate sheet of paper.
1. Balance
2. Portion size
3. Serving hot food on hot plates
4. Serving cold foods on cold plates
5. Garnishes
What I Can Do
Directions: Given the recipes, prepare and present seafood dishes. You will be
evaluated through rubrics given below.
Broiled Fish Steaks
Tools/Equipment Needed:
Oven
Baking sheet
Brush
Fork
Plate
Ingredients:
3 fish steaks, 1” thick
½ tsp. salt
Dash of pepper
2 tsp. lemon juice
2 tbsp. butter, melted
Procedure:
1. Sprinkle both sides of fish with salt, pepper and lemon juice.
2. Brush with half of the butter.
3. Put fish in broiler pan in 550 degree oven, don’t cover.
4. Broil with tops about 4 inches from heat until light brown.
5. Brush fish with butter turn very carefully.
6. Brush with rest of the butter.
7. Broil until fish flakes easily with fork, 4 – 6 more minutes.
Poached Fillet of Sole in White Wine Sauce
Tools/Equipment Needed:
Pan
Baking dish
Food tong
Spoon
Broiler/oven
Ingredients:
2 lbs. sole fillets
47
2 lbs. spinach, cooked and drained
½ C. dry white wine
1 C. fish stock
3 tbsp. butter
4 tbsp. flour
1 C. grated cheese
Salt and pepper
Procedure:
1. Roll and secure each fillet with toothpicks
2. Poached for 8 minutes in wine/fish stock
3. Drain and save liquid
How to make sauce
1. Melt butter
2. Blend in flour, salt and pepper and fish liquid
3. Assemble butter in shallow serving dish
4. Arrange spinach on bottom
5. Cover with poached fish (remove toothpicks
6. Spoon sauce over fish
7. Sprinkle with cheese
8. Broil under hot broiler a few minutes.
Rubrics
4 Can perform the skill without supervision and with
initiative and adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some
assistance and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
Assessment
Directions: Read the following questions carefully and choose the letter that is best
described by the statement. Write your chosen letter in separate sheet.
1. Which of the following refer to the arrangement of food on the plate dressed with
a sauce or topped with garnishing.
A. Decoration C. Plating B. Garnishing D. Plating and presentation
2. Which of the following colors suggested on a plate to make it balance?
A. Four to five C. Three to four B. One to two D. Two to three
3. Which of the following is not the elements of balance plating?
A. Color and flavors C. Texture B. Shape D. Time
4. Which of the following is the harmonize flavor of food?
A. Color and flavors C. Texture B. Shape D. flavor
48
A. garnish C. Texture B. Shape D. flavor
6. Which of the following is the selection of a plate that is large enough to hold the
items without crowding?
A. arrangement on the plate B. balance the portion sizes of the items on the plate
C. match portion sizes and plate D. match portion size
7. Which of the following is referred to by this statement? “Don’t let the main item
get lost with excessive garnish”. What does this mean?
A. arrangement on the plate B. balance the portion sizes of the items on the plate
C. match portion sizes and plate D. match portion size
8. Which of the following is not the guideline in attractive plating?
A. Arrange the items for the convenience of customer B. Keep it simple
C. Keep food off in the rim of a plate D. Make the food scattered
9. Which of the following can be served immediately with melted butter or sauce
and garnish.
A. Serving baked fish C. Serving sautéed and pan fried
B. Serving broiled lobster D. Serving poached in court bouillon
10. Which of the following is true about glazing?
A. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
B. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown
C. Arrange the fish on plates for service, coat with sauce and serve
immediately
D. Both A and B
11. Which of the following is the guideline of fundamental plating?
A. Balance B. Portion size
C. Serve hot foods on a hot plates and serve cold foods on cold plates
D. Both A, B and C
12. Which of the following is the guideline to help plating attractive?
A. Add gravy or sauce attractively and keep it simple
B. Make every component count and maintain unity
C. Keep food off the rim of the place and keep space between items.
D. All of the following
13. Which of the following is not the guideline of plating?
A. Balance B. Portion size C. Serve hot foods on a hot plates D. Time and effort
14. Which of the following is not the guideline of Sautéed and Pan Fried?
A. Heat raw butter in the sauté pan until it turns light brown.
B. Reduce the cushion over high heat to about ¼ of its volume.
C. Remove the fish and place on serving plate with presentation side up.
D. Sprinkle fish with lemon juice and chopped parsley.
15. Which of the following is the guideline in serving broiled lobster?
A. Heat raw butter in the sauté pan until it turns light brown.
B. Reduce the cushion over high heat to about ¼ of its volume.
C. Remove the fish and place on serving plate with presentation side up.
D. Serve immediately with melted butter or appropriate sauce and garnish.
49
Additional Activities
Directions: At home cook Butter Garlic Squid and answer the question given below.
Use a separate sheets for your answer.
Questions:
1. List down the steps on how you prepare and garnish the dish.
2. What is your consideration in plating, garnishing squid dish? and why?
Lesson
This topic will teach you on how to store fish and seafood. At the end of the
lesson, the learners can be able to apply their knowledge and skills on how to store
fish and seafood in safely procedures. Safe handling and storing of all food should
follow the same basic guidelines. However, seafood is more perishable than many
food items, and the consumer must pay a little more attention to its careful handling.
50
A. fresh fish C. Shellfish B. frozen fish D. All of the above
5. Which of the following is kept in cold and wet cart
A. fresh fish C. Shellfish B. frozen fish D. All of the above
What’s In
In previous lesson we discussed about the characteristic of fresh seafood.
Fresh fish and fish fillet can be sold or buy in the wet market.
“ Frozen” may not have all the characteristics of fresh fish (e.g., bright eyes, firm flesh,
red gills, flesh, or bloodlines), however, they should still smell fresh and mild , not fishy,
sour, or rancid.
What’s New
How long your fresh seafood will last depends on the condition of the product
when you purchased it (See selecting seafood) and on how well you take care of it.
When storing fresh seafood, keep it in the coldest part of the refrigerator. Use a
51
thermometer to make sure your home refrigerators is operating at 40°F or lower. Fish
will lose quality and deteriorate rapidly with higher storage temperature – so use ice
when you can. Always purchase seafood last during your shopping trip, and bring a
cooler to transport it home. If you have caught your own fish, do not let them sit on the
deck until you come back to the dock. Bury them on ice immediately or use an ice
slush with approximately 2 parts ice to 1 part water to keep your catch cold.
What is It
Storing of Fish and Shellfish
Fresh Fish
Frozen Fish
Shellfish
A. Oyster
52
1. Store at 0°F (-18°C. or colder).
2. Fresh or thawed shrimp in shell are stored on crush ice,
like whole fish.
3. Peeled shrimp lose soluble nutrients and flavour when
when stored unwrapped on ice. They should be wrapped
before placing on ice or covered and simply refrigerated.
4. Packed in moist seaweed or in moist, heavy paper, kept
in a cool place.
What’s More
Directions: Match column A with column B in order to identify the term/word being
described. Items in column B may be answered twice or more. Write the
letter only in separate paper.
A B
1. Removed viscera first before storing A. fresh fish
53
_____9. Frozen fish can be store at 0°F (-18°C. or colder).
_____10. The maximum storage time of frozen fish especially fat fish is 6 months.
What I Can Do
Directions: Perform experimental fish cookery. Make your own recipe and prepare,
cook and present the product. Explain how to properly store your output.
Your performance will be evaluated using the given rubric.
Rubrics
4 Can perform the skill without supervision and with
initiative and adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some
assistance and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
Assessment
Directions: Choose the letter of the correct answer. Write your answer in a separate
sheet of paper.
1. Which of the following seafoods can be refrigerated at temperature of 30° to
34°F?
A. Fresh fish C. Shellfish
B. Frozen fish D. Both A and C
2. Which of the following seafoods can be kept in freezer at 0°F (-18°C. or colder)?
A. Frozen fish C. Lobster and shrimp
B. Shellfish D. Both A, B and C
3. Which of the following removes the viscera first before storing?
A. fresh fish C. Shellfish
B. frozen fish D. All of the above
4. Which of the following is wrapped to prevent freezer burns?
A. fresh fish C. Shellfish
B. frozen fish D. All of the above
5. Which of the following is kept in cold and wet cartons?
A. fresh fish C. Shellfish
B. frozen fish D. All of the above
6. Which of the following is packed in moist seaweed?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Shellfish
7. Which of the following is referred to as first in, first out?
A. fresh fish C. Shellfish
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B. frozen fish D. All of the above
8. Which of the following is wrapped before freezing?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Both B and C
9. Which of the following is left in original moisture proof wrapped?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Both B and C
10. Which of the following can be stored for 1 to 2 days?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Shellfish
11. Which of the following can be stored in crush ice?
A. fresh fish C. Lobster and shrimp
B. frozen fish D. Both A and C
12. Which of the following is correct in storing fresh fish?
A. Cut fish should be wrapped in original moisture proof.
B. Fresh fish maybe stored for1-2 days.
C. Fresh fish refrigerated in the box at 30° to 34°F or (-1° to 1°C.)
D. All of the following
13. Which of the following is not correct in storing frozen fish?
A. Frozen fish store at 0°F (-18°C. or colder).
B. Frozen fish should be well wrapped.
C. Frozen fish, first out, first in.
D. The maximum storage of frozen fish in lean fish is 6-months.
14. Which of the following is correct in handling shrimps
A. Kept frozen at 0°F (-18°Cor colder).
B. Peeled shrimp should be wrapped before placing on ice
C. Thaw in refrigerator
D. All of the following
15. Which of the following is correct in storing of lobster and shrimps?
A. Store at 0°F (-18°C. or colder).
B. Wrapped before placing on ice.
C. Fresh or thawed shrimp in shell are stored on crush ice.
D. All of the following
Additional Activities
Directions: Research on how to store cooked seafood. Write the steps or procedures
in a separate sheet of paper.
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A. Chopping board C. Shellfish
B. Kitchen knife D. Plating plate
3. Which equipment is used for storing food (unspoiled) for longer period of time?
A. Cabinet C. Kitchen ware
B. Fridge D. Storage box
4. Which of the following is intended to be used in preparing food for general
purposes?
A. Bowl C. Kitchen knife
B. Cutting board D. Shell knife
5. Which of the following is a flat-bottomed pan used for frying, searing and
browning of food?
A. Frying pan C. Pressure cooker
B. Grill D. Steamer
6. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
7. Which of the following fishes is high in fat?
A. Bass C. Mackerel
B. Cod D. Red Snapper
8. Which of the following fish is low in fat?
A. Cod C. Trout
B. Salmon D. Tuna
9. Which is the market form of fish when viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
10. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
11. Which market form of fish requires both sides of a fish still joined but
bones are removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
12. Which of the following market form of fish is completely intact,
A. Butterfly C. Fillet
B. Drawn D. Whole or round
13. Which of the following is not the market form of mollusks?
A. Mollusks live in shell.
B. Mollusks can be stored in canned
C. Chucked mollusks can be fresh or frozen
D. Mollusks have rough, irregular shells.
14. Which of the following correctly describe the characteristics of mollusks?
A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. both A and B
15. Which of the following is the characteristics of crustaceans?
A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
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D. Lobster shell is dark green or bluish green but turns red when cooked
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