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SECOND QUARTER
PREPARING SEAFOODS DISHES
3

In this module, the standards are:

CONTENT STANDARD PERFORMANCE STANDARD

The learners demonstrate an The learners will independently prepare
understanding in preparing and cooking and cooks seafood dishes
seafood dishes.

For Module 3, we will have the following learning targets. At the end of the lesson,
check the column that best describes your assessment of your learning for each learning
target.

Learning Targets
I understand and I I understand and I I am beginning to
I do not
understand this
can teach someone can do this by understand yet.
else. myself. with help.

I can identify the types,

varieties, and market forms of
shellfish.
I can explain the quality of fish
and shellfish.
I can store fish and seafood.
I can clean, cut, and cook
seafood
To make our learning more meaningful, here are some expectations from you and
your parents/guardian as we journey together on this module.

Let us do it Together

You are expected to… Your parents/guardians are encouraged

✓ Read everything carefully and
thoroughly.
✓ Always follow the instructions.
✓ Finish each activity before proceeding
to the next.
✓ Use a dictionary to look up the
meaning of unfamiliar words.
✓ Consult your teacher if you need to
clarify or verify something about an
activity
✓ Follow the schedule of the activities,
remind yourself of the deadlines. Read
in advance
when necessary
✓ Find time to relax and take
a break.
✓ Have fun in learning.
to…
• Record a video for a learning
performance task.
• Provide the materials needed for the
activity.
• Assist your child in performing learning
tasks.
• Monitor the progress of your child in
answering and performing learning
tasks.
• Give feedback/response on your child’s
progress in answering and performing
learning tasks.

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 To keep us all healthy and always ready to learn, here are some of the reminders
we can practice at home.

Let’s Get Started!

Good morning/afternoon! I am glad to welcome you to our first lesson for
the second quarter. Today we will discover new lesson, our focus in this module
is Seafood/ shellfish. I hope that we can accomplish our learning objectives
together. To begin with, let us first pray “Our Father” or you may have your
spontaneous/ own prayer.

Let’s Discuss!
This quarter will provide you learners the essential knowledge and
opportunities to develop your skills and gain understanding in the preparation, cooking,
presentation, and storing of seafood. Differentiated activities and hands – on activities are
given to give you opportunities to transfer what you have learned.

At home, one of the food dishes that are often prepared and presented in our table
by our parents or guardian for breakfast, lunch, or even dinner is fish or seafood. In order
to do this task, it is important to familiarize ourselves with the different kinds of fish and
shellfish, along with its nutritive value. Moreover, for us to prepare, cook, and present
variety of fish and shellfish dishes, we have to follow the standard procedures in cooking.

Let’s start the weekly module by gathering your ideas about shellfish. As we go
through this weekly module, keep on thinking about these questions: What are
the cooking techniques for shellfish?
Look at the pictures below. Analyze, then write the
similarities and differences using the graphic organizer
below.

Lobster Oyster

Similarities.. Differences..

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.

After completing the graphic organizer, you have to answer the following questions in 2-3
sentences.
1. What are mollusks? What are Crustaceans?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________.

2. What are the characteristics of mollusks and crustaceans?

________________________________________________________________
________________________________________________________________
________________________________________________________________.

Shellfish – fish with external shells but no internal bone structure. They have
hard outer shells

Having the knowledge about the concept and ideas underlying the shellfish, now
let us learn more about the Market form of shellfish.

Characteristics

▪ Oysters have rough, irregular shells.

▪ Flesh of oyster is extremely soft and delicate and contains high percentage of
water.

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 ▪ 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.
▪ Scallops are creamy white in color and have a sweet flavor.
▪ Squid is somewhat chewy and are cut up or fried quickly.

Crustaceans
▪ The lobster shell is dark green or bluish green but turns red when cooked
▪ Live lobster must be alive when cooked.

After reading the text, summarize your understanding and

reflection using the graphic organizer below. What have
you learned about the shellfish in terms of market form and
its characteristics?

After completing the graphic organizer, group the following shellfish according
to their classification. Write your answer in the table below.

Abalone Octopus Squid Shrimps

Crabs Oyster Clams Abalone
Lobster Crayfish Scallops Mussels

MOLLUSKS CRUSTACEANS

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 From the previous activity, you have learned the classification, market form
and characteristics of shellfish. Now, you are going to study on how to check
the freshness of shellfish.

CHECKING THE FRESHNESS OF 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.

9. Live crabs should be kept alive until cooked.

10. Frozen crabmeat should be treated like any other frozen fish.

STORE FISH AND SEAFOOD

Fresh Fish 1. On crush ice - use drip pans to allow

for drainage of melted ice. Change ice
daily.
a. Whole fish should be drawn as soon
as possible because the entrails
deteriorate quickly.
b. Cut fish (fillets, steaks, portions)
should be wrapped or left original
moisture wrapped.
2. Refrigerate at 30 degrees to 34
Fahrenheit.
3. Fish may be stored at 1 to 2 days.
4. Check stored fish for freshness just
before you use it.

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 1. Store at 0 degrees Fahrenheit or colder.
2. Keep well wrap to prevent freezer burn.
3. Maximum storage time: Fat fish-2
months; Lean fish- 6 months.
4. Rotate stock- fish in, fish out.

Frozen fish

Mussels, clams, and oysters that are

purchased live in their shells, should be
put in a shallow pan (no water), covered
with moistened paper towels and
refrigerated. They will keep up to one
week.

Shellfish
1. Store at 0 degrees Fahrenheit.
2. Fresh or thawed shrimp in shell are
stored on crushed ice, like whole fish.
3. Peeled shrimp lose soluble nutrients
and flavor when stored unwrapped on ice.
4. Packed in moist seaweed or in moist,
heavy paper, kept in a cool place.

Lobster and shrimp

Now that we have ideas in storing seafoods, answer the following questions in 2-3
sentences.

1. What is the difference of fresh fish and frozen fish?

__________________________________________________________
___________________________________________________________

2. Why do you think shellfish should be consumed immediately?

__________________________________________________________
__________________________________________________________

3.Why do we need to keep seafood stay cold?

___________________________________________________________
___________________________________________________________

4.Is it important to handle and store seafood properly? Why?

__________________________________________________________
__________________________________________________________

In the previous lesson, we have learned on how to check the freshness of

shellfish and properly storage of seafood, now you will be learning the step
by step procedure on how to clean and cut shellfish. You may read the text
below or you can watch a video using this:

Use this link or Scan the QR Code for easy access

https://www.youtube.com/watch?v=fuas8WL_FLY

How to shuck an oyster - quick and

easy?

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 Use this link or Scan the QR Code for easy access
https://www.youtube.com/watch?v=bjC-3GIcRnM

How to clean mussels?

Cleaning a Squid

1. Pull off the head 2. Remove the ink sac. 3. Cut tentacles

4.Remove beak from 5. Pull out the tail tube and

tentacle cartilage 6. Pull off the skin
After watching the video or reading the text, you have to ask your
parents’/ guardian’s assistance to help you to perform on how to clean
shellfish. Choose one of the 3. Below is the list of tools needed in
performing the task.

TOOLS NEEDED
✓ Shellfish knives
✓ Cutting board
✓ Kitchen knife
✓ Rubberized gloves
✓ Brushes

After completing the task, you have to accomplish the Frayer model below and paste a
picture of your fillet fish on the middle of the Frayer model.
The biggest problem I have The best thing I have
experienced during the process of learned during the
cleaning… process of cleaning...

Paste the output here.

One thing I have The important thing
Realized during the I have learned
process of cleaning… in cleaning shellfish…

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 In the previous activity you have already learned on how to clean shellfish.
Now, it’s time to cook what you prepared. Using the graphic organizer below,
write the ingredients, tools, and equipment used, and the procedure in
preparing seafood dishes. You can watch videos on the internet for more ideas or
instructions.

Ingredients Procedure
Name of Recipe:
_______________

Tools Needed:

After cooking your chosen recipe, you have to answer the following questions in 2-3
sentences.

1. Why is it important to know the use of tools and equipment in cooking?

2. What is the market form of your recipe?

3. What are your considerations in selecting seafoods?

_________________________________________________________________
________________________________________________________________.

TEACHER’S NOTE

Before you proceed with your learning summaries, I want you to go back to the “learning
targets” on the first page and check the column that best describes your assessment of
your own learning.

Congratulations! You have just finished your third module for the second quarter. After
studying this module, kindly accomplish the learning summary chart below.

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 MY LEARNING SUMMARIES

3 Things I learned 2 Things I found

interesting 1 Question I have still
in mind

Based on our lesson, what are your new learnings and realizations as a child of God?
Write your lesson’s reflection through prayer. A related Bible verse is also provided below
to help and guide you on the prayer you will formulate. Together, let us do things toward
His Holiness because we are precious in His eyes.

MY REFLECTION

“Happy are hose who obey the Lord, Your work will provide for
your needs; you will be happy and prosperous.”
– Psalms 128:2 -

. - Proverbs 29:2

We would like to hear from you and your parent/guardian comments and
observations of this lesson’s module. If you have suggestions, please feel free to write it
o the box provided. Remember, we are partners in this learning. Your feedback will be
highly appreciated.

MY FEEDBACK

Comments:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Suggestions:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_____________________________

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This part is for the parent or the attending adult:
Kindly write some of your observations on your child’s learning/study habits this
week. Also, include your suggestions or if you have questions, feel free to write them
here also.

MY FEEDBACK

Observation:
________________________________________________________________________________________
________________________________________________________________________________________
Question (if there’s any):
________________________________________________________________________________________
________________________________________________________________________________________
Suggestion/s:
________________________________________________________________________________________
________________________________________________________________________________________
Cellphone No.
________________________________________________________________________________________
_____________

REFERENCES

K TO 12 Learning and Living in the 21st Century 10 ,REX Book Store,Inc.

Leonora D. Basbas,Ph.D.
Laarni A. Urbiztondo,M.A.
Mary Jane DR. Patiño,M.A.
DEPED TLE COOKERY 10

Virginia C. Esmilla-Sercado, Skills for a lifetime in TLE 10, JO-ES Publishing House, Inc.

Online Articles and Videos

Link:https://www.youtube.com/watch?v=OF2-oZqnz5s
Link:https://www.youtube.com/watch?v=DNmlss28akE
Link:https://www.youtube.com/watch?v=SGhIqq2n0hw
https://www.youtube.com/watch?v=fuas8WL_FLY
https://www.youtube.com/watch?v=bjC-3GIcRnM

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 SECOND QUARTER
4 PERFORMANCE TASK

In this module, the standards are:

CONTENT STANDARD PERFORMANCE STANDARD

The learners demonstrate an The learners will independently prepare

understanding in preparing and cooking and cooks seafood dishes
seafood dishes.

For Module 4, we will have the following learning targets. At the end of the lesson,
check the column that best describes your assessment of your learning for each learning
target.

Learning Targets
I am beginning to
I understand and I I understand and I I do not
can teach someone can do this by understand this
understand yet.
with help.
else. myself.

I can prepare fish and seafood

dishes.
I can perform guidelines in
serving fish and seafood
dishes.
To make our learning more meaningful, here are some expectations from you and
your parents/guardian as we journey together on this module.

Let us do it Together

You are expected to… Your parents/guardians are encouraged

✓ Read everything carefully and thoroughly.
✓ Always follow the instructions.
✓ Finish each activity before proceeding to
the next.
✓ Use a dictionary to look up the meaning of
unfamiliar words.
✓ Consult your teacher if you need to clarify
or verify something about an activity
✓ Follow the schedule of the activities,
remind yourself of the deadlines. Read in
advance
when necessary
✓ Find time to relax and take
a break.
✓ Have fun in learning.
to…
• Record a video for a learning performance
task.
• Provide the materials needed for the
activity.
• Assist your child in performing learning
tasks.
• Monitor the progress of your child in
answering and performing learning tasks.
• Give feedback/response on your child’s
progress in answering and performing
learning tasks.

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 To keep us all healthy and always ready to learn, here are some of the reminders
we can practice at home.

Let’s Get Started!

Good morning/afternoon! I am glad to welcome you to our first lesson for
the second quarter. We are now on the last part of this quarter’s module we will
apply all thing that we have learned in vegetables and seafood. We are going to
prepare and cook seafood dishes and vegetables dishes . I hope that we can
accomplish our learning objectives together. To begin with, let us first pray “Our
Father” or you may have your spontaneous/ own prayer.

Let’s Discuss!
From the previous modules, we have learned how to prepare vegetables and
seafoods dishes. Along the way of preparation, we observed the types,
varieties, market forms, nutritive value, and composition of fish and seafood. In this
module, let us assess your understanding by accomplishing the performance task.

Part of serving any kind of food is presentation. Serving seafood attractively is

an important part of the preparation. You don’t have to be a trained chef to
learn the basic of plating. The following topics will help you learn the
fundamentals of plating.

Fundamental of Plating
1. Balance – select foods and garnishes that offer variety and contrast.

• color – two or three colors on a plate

• shapes – variety of shapes
• textures – variety of textures
• flavors – can blend/harmonize the flavor of the food with
the balance of plating and complement it.
• Play with colors and shapes and try combining them –
round shapes, cones, rods, etc.
• Provide a variety of texture. A mix creates an
exciting variety of mouth feel too.
• Balance can also be created by separating. Try
serving different parts of the dish in separate plates
to create a visual and flavor balance.
• Keep function and flavor in mind when creating
balance. Having too many unnecessary ingredients
can clutter a dish.

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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, 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.

Guidelines to help plating attractive

1. Keep food off the rim of the plate.

2. Arrange the items for the convenience of the
customer.
3. Keep space between items. Each item should
have its own identity
4. Maintain unity. Create a center of attention
and relate everything to it.
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.

After reading the text, answer the following:

1. Why do you need to follow the guidelines in plating?

__________________________________________________________________
__________________________________________________________________

2. How important is plating in food preparation?

__________________________________________________________________
__________________________________________________________________

We are almost finished on our module, we have grasped information and

familiarized ourselves in preparing vegetables and seafood dishes, let’s apply
our knowledge by preparing and cooking dishes. You may search recipes on
the internet, look for a cookbook/magazine, or simply ask your guardian for

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guidance. The main ingredient that you will be using in this activity are vegetables and
seafood dishes.
One of the members of your family is celebrating his/her birthday (any
celebratory occasion). As a loving member of the family, you want to give
him/her a present that will make him/her feel special. You decided to
cook him/her one of her favorite fish/seafood dishes accompanied by a
vegetable dish. Now, you are expected to ask your parents’/guardians’,
assistance to help you in preparing the ingredients, tools, and equipment
needed. Prepare fish or seafood dishes accompanied with vegetable dishes. Remember
to always observe and practice the safety procedure while working in the kitchen. After
this, you are going to ask your siblings or other member of your family to rate your
prepared food based on the given rubrics.

CRITERIA 4 3 2 1
Use of tools Uses tools Uses tools and Uses tools and Uses tools and
and and equipment equipment correctly equipment incorrectly
equipment equipment correctly and but less confidently and less confidently
correctly and confidently most sometimes most of the time
confidently at of the times
all times

Application Manifests Manifests clear Manifests Manifests less

of very clear understanding understanding of understanding of the
procedures understanding of the step-by- the step-by-step step-by-step
of the step- step procedure procedure but procedure seeking
by-step sometimes seeks clarification most of
procedure clarification the time
Safety work Observes Observes safety Observes safety Not observing safety
habits safety precautions precautions precautions most of
precautions at most of the time sometimes the time
all times
Product Product is Product is Product is less Product is not
very attractive attractive and attractive and less attractive and not
and very enticing to enticing to appetite. enticing to appetite
enticing to appetite. Ingredients are Ingredients are
appetite. Ingredients are overcooked overcooked
Ingredients well-cooked
are very well-
cooked

Using the graphic organizer below, write the ingredients, tools, and equipment
needed. On the separate box, narrate your preparation of the dish you presented.

Ingredients Tools Needed

Name of Recipe

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 Procedure:

After cooking the seafood dishes, prepare the best accompaniments of these.
You may ask your parent/guardian to help you in preparing vegetable dishes
that best fit as side dish for a seafood meal..

Ingredients Tools Needed

Name of
accompaniment

Accompaniment Procedure:

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 After cooking the seafood dishes, you are tasked to write your whole
experience in preparing the dish. Use the food tray graphic organizer below.

The biggest problem I have experienced The best thing I have learned during the
during the process of cooking… process of cooking…

Paste a picture of your dish

recipe with plating.
One thing I have realized The most memorable
during the process of Part in the process
cooking… of cooking…

Paste a picture of your vegetable dish recipe with plating.

After cooking seafood and vegetables dishes and completing the graphic organizer, you
have to answer the following questions?

1. What are the techniques used in preparing your seafood recipe?

________________________________________________________________
________________________________________________________________

2. How did you handle and prepare seafood properly?

_________________________________________________________________
_________________________________________________________________

3. What is the method of cooking did you use?

_________________________________________________________________
_________________________________________________________________

TEACHER’S NOTE

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Before you proceed with your learning summaries, I want you to go back to the “learning
targets” on the first page and check the column that best describes your assessment of
your own learning.

Congratulations! You have just finished your fourth module for the second quarter. After
studying this module, kindly accomplish the learning summary chart below.

MY LEARNING SUMMARIES

3 Things I learned 2 Things I found

interesting 1 Question I have still
in mind

Based on our lesson, what are your new learnings and realizations as a child of God?
Write your lesson’s reflection through prayer. A related Bible verse is also provided below
to help and guide you on the prayer you will formulate. Together, let us do things toward
His Holiness because we are precious in His eyes.

MY REFLECTION

“Whatever you do, work at it with all your heart, as though you were
working for the Lord and not for people’”
– Colossians 3:23

. - Proverbs 29:2

We would like to hear from you and your parent/guardian comments and
observations of this lesson’s module. If you have suggestions, please feel free to write it
o the box provided. Remember, we are partners in this learning. Your feedback will be
highly appreciated.

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 MY FEEDBACK

Comments:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Suggestions:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_____________________________

This part is for the parent or the attending adult:

Kindly write some of your observations on your child’s learning/study habits this
week. Also, include your suggestions or if you have questions, feel free to write them
here also.

MY FEEDBACK

Observation:
________________________________________________________________________________________
________________________________________________________________________________________
Question (if there’s any):
________________________________________________________________________________________
________________________________________________________________________________________
Suggestion/s:
________________________________________________________________________________________
________________________________________________________________________________________
Cellphone No.
________________________________________________________________________________________
_____________

REFERENCES

Virginia C. Esmilla-Sercado, Skills for a lifetime in TLE 10, JO-ES Publishing House, Inc.
k-12 DEPED TLE COOKERY 10 : Josephine P. Tabuga

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