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COOKERY NCII
PREPARING HOT MEALS (COC1)
Preparing Seafood Dishes
This module will present the knowledge and skills that you must have in order to perform the
procedures for cooking fish and shellfish dishes.
Watch: https://www.youtube.com/watch?v=2DF0COxM8DA

GLOSSARIES
A
A blanc A brun A la
(a-blanh) (a-bran) In the style of
To keep white To make brown
A la carte Accompaniment Al dente
(-kart) something added to or served (-dentey)
Separately priced items not with food or a meal to make it Cooked that is still tough
part of a set better or more appealing when bitten (usually, pasta)
Amuse bouche Antipasto Appetizer
(ah-mooz-boosh) (plural, antipasti) The first dish in a multi-
Means ―gratify the mouth‖, Italian term for hors d‘oeuvres course, sit-down meal
this is usually a smaller which can be any dish traditionally prepared by the
version of a dish served after including canapes, bruschette garde manger(gard-mahn-
the order was taken. Also and a plate or a platter of cold zhey) or the pantry chef
known as Amuse gueule (ah- antipasti composed of cured
mooz-gœl). meat, canned seafood items,
cheese, relishes, mushrooms
and vinaigrette- soaked beans
or other firm vegetables
Au beurre Au bleu Au four
(oh-burr) (oh-blu) (oh-for)
With butter Beef steaks cooked ‗blue‘ or Oven baked
very underdone
Au gratin Au Jus
(oh-gratin) (oh-zhu)
Food sprinkled with grated Served with natural cooking
cheese or breadcrumbs juices
and browned under a hot
oven

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B
Bain-marie Ballotine Baste
(ban-marie) (ball-oh-teen) (beyst)
A way of cooking or A large piece of meat or a Pour juices or melted fat
warming food by placing a whole bird that is boned and
container in a pot of very stuffed
hot water. Used for
preparations that must not
cook over direct heat, for
keeping delicate sauces
hot, and for melting
chocolate
Béchamel Beurre Blanc Beurre Manié
(beh-sha-mel) (ber-blahn) (ber-man-yey)
White sauce made from Sauce made by reducing Butter and flour mixed
milk and white roux white wine with vinegar and together in equal parts and
shallots, then whisking in used to thicken liquids
cold butter, emulsifying into
a thick, buttery sauce
Beurre Noisette Bisque Blanc
(ber-nwa-set) (bisk) To keep white
Browned butter A shellfish soup that been
thickened
Bouillon Bouquet garni Brunoise
(buh-yawn) (bo-key gar-ni) (broon-waz)
A clear, flavorful broth made A small bunch of herbs; Vegetables cut into very small
by simmering beef, chicken, classically a bay leaf, few diced pieces
vegetable, or other ingredients parsley sprigs, and few sprigs
of thyme—wrapped in a leek
leaf or bunched with a piece
of celery and tied with string
Buffet
Is defined as a meal in
which the breakfast or lunch
or diners serve themselves
the various served meals,
and the food is typically
placed on a table in a public
area where the foods can
access quickly.
practice or skill of preparing
food by combining, mixing,
and heating ingredients

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C
Canapé Carcass Chalazae
(can-ah-pey) (kar-kahs) (ka-ley-zey)

An hors d'oeuvres The whole body minus the The membranous strips that
consisting of a small bread head, feet, entrails and hides connect the eggs yolk to the
or biscuit base covered (except for pork) eggshell
with a flavored topping
Charcuterie Chateaubriand Chiffonade
(shar-koo-te-ree) (sha-tow-bree-an) (shi-fǝ-nad)
A range of dressed meat A large steak cut from the Finely shredded lettuce or
products head of the beef fillet sorrel used to garnish and
flavor soups
Chinois Chowder Coagulate
(shin-wa) A thick chunky seafood soup; (kow-ag-yu-leyt)
Fine/coarse conical strainer comes from the French
chaudière which is a heavy, To turn the state of a
three-legged iron cauldron substance from liquid into
used to make stews by jelly-like
fishermen
Compote Concassé Confit
(kawm-powt) (kon-ka-say) (kon-ka-say)
Stewed fruit Roughly chopped Roughly chopped
Consommé Cookery Cooking
(kown-so-may) Cookery for best remedy practice or skill of preparing
Broth that has been made internationally food by combining, mixing,
clear and heating ingredients
Coq au Vin Cordon Coulis
(kok-oh-veen) Ribbon, indicates a thread (koo-lee)
Chicken cooked in wine, or ribbon of sauce used to Smooth, thick fruit or
usually red wine flavor and garnish culinary vegetable sauce made by
products pureeing or sieving the fruit
Court-bouillon Crêpes Crockery
(kore-bwee-yone) (krep) Plats, cups, saucers and
A flavored cooking liquor Very thin pancakes similar items used in eating
used in the cooking of fish and/or serving food
and some internal organs
of poultry
Croissant Croquettes Croûton
(kraw-sant) (kroh-ketes) (kroo tohn)
Cooked forcemeats of A slice or piece of toasted
A crescent-shaped bread roll meat, fish or cooked bread
with a flaky crust vegetables, shaped and
prepared for frying

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Crudite Cutlery
(kru-de-tey) Hand-held utensils used for
Raw vegetables usually eating and/or serving food
arranged creatively on trays
and served with a dip. Also
known as relishes.

D
Darne Devilled Doneness
(darn) To highly season with hot The condition of being cooked
A steak of round fish on the flavorings to the desired degree
bone
Duxelle
(duke-sell)
A basic preparation of cooked finely chopped mushrooms, flavored with shallots and
seasonings
E
En croute En papillote Farce
(ahn-kroot) (on pa-pee-yowt) (fars)
Cooked and/or served in a Cooking and serving foods in A stuffing
pastry crust a paper bag
Filet Mignon Fillet Flambé
(fee-ley meen-yon) (fee-ley) (flom-bey)
A thick slice of beef cut from A boneless piece of meat, A technique by which alcohol
the narrow end of a beef poultry, or fish; the French is added to a dish and ignited,
tenderloin version ‗filet‘ refers to a cut of both for effect and to burn off
beef that is boneless the alcohol
Fond Fondue French
(fohn) (fone-dew) (1) To trim the meat from
French word for stock – the From the French word ―fondre‖ the end of a bone
flavored liquid base for meaning to melt; a dish of (2) To cut an item in thin
making sauce, stew, or warm, melted cheese flavored lengthwise strips
braised dishes with wine in which bits of
bread are dipped
Fumet Fungi
(few-may) (foon-jahy)
Essence of fish stock Plant-like organisms that
feed on decomposed
matters

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G
Garde manger Gastric Giblets
(gard-mahn-zhey) (ga-streek) (jib-lets)
The pantry chef A mixture of sugar and The edible internal organs of a
vinegar used to sharpen the bird such as the liver, gizzard
flavor of tomato sauce or soup and heart
Gravy
Traditionally mean naturally concentrated juices that come from meat as they roast;
these juices can be combined with liquids such as white or brown stock, milk, wine, then
thickened with flour, cornstarch, or other agents to make it thicker and sauce-like.
H
Hollandaise Hors d’Oeuvre Jardinière
(awl-lawn-daze) (awr-durv) (zhar-dee-nyair)
A mother sauce made from Small food items served on A term used to denote
emulsified egg yolks and passed-around trays or on vegetables cut into bâtonette
clarified butter and flavored attractively-arranged platters
with lemon juice. during receptions and cocktail
events.

J
Julienne Jus Jus lié
(zhoo lee yen) (zhoo) (-lee)
A term used to denote With juice or gravy Thickened gravy
foods cut into thin strips
Jus rôti
(-rotee)
Roast gravy, unthickened
L
Lard Lentils Liaison
(lahr) (len-teels) (ley-yey-son)
Solid fat from pork. Lard gras Edible bean that grow in pods Mixture of egg yolks and
contains fat only, while lard cream used to thicken and
maigre (bacon) contains meat enrich culinary products
as well.

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M
Macerate Maillard Reaction Mandolin
To soak in liquor in order to (ma-yard-) (man-do-leen)
soften and add flavor; often A special vegetable slicer
applied to fresh fruits The chemical reaction
between the protein and
carbohydrates when heat is
applied to the meat
Marinade Marinate Médaillon
(mah-ree-neyd) To subject an item in a dry (may-die-yohn)
A preparation used to flavor or wet marinade in order to A round shaped portion of
meat, poultry, fish and soften and add flavor; often meat or fish
vegetable applied to meat, poultry and
seafood
Meringue Meuniere Minute (á la)
(me-rang) (mun-yair) (mee-nut)
Mixture of beaten egg whites A cooking technique where Cooked very quickly ‗in a
and sugar an item (especially fish) is minute‘
dipped in flour and shallow-
fried in butter
Mirepoix Mise-en-place Mousse
(meer-pwah) (meez-ahn-plahs) (moos)
A vegetable flavoring, roughly Put in place, in culinary Any number of frothy, airy
cut to various sizes according jargon refers to advanced dishes, both sweet and
to requirements preparation savory usually lightened with
whipped egg whites or cream
N-O
Nicoise Off-cuts Offals
(nee-swahs) The pieces of meat obtained (oh-fahls)
Prepared with olives and from trimming and fabricating
tomatoes The internal organs of animals
consumed as meat; also
referred to variety meats

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P-Q-R
Parfait Paupiette Paysanne (á la)
(pahr-fey) (poh-pyet) (pay-zahn)
Specialty single flavored ice-cream A stuffed portion of Peasant style, also
set in a mould meat/fish rolled into a indicates the use of
cylindrical shape particular shapes, i.e.
circles, squares, and
triangles
Petits fours Pinfeather Prosciutto
(pe-tee-furz) A feather just emerging (pro-shu-to)
Selection of after dinner sweet through the skin Dry-cured Italian ham
items usually sliced thin
Provençale (á la) Pulse Purée
(pro-von-sal) (pawls) (pyu-rey)
Regional or provincial style The edible seed of various A smooth, creamy
crops substance made of
liquidized or crushed fruit or
vegetables
Quenelle Ratatouille Roulade
(kuh-nels) (ra-tah-too-wee) (roo-lahd)
Dish made from red bell A slice of usually stuffed
A dumpling of various shapes peppers, onions, meat that is rolled,
made of fine forcemeats tomatoes, zucchini, browned, steamed and/or
produced from veal, chicken, eggplant and often, olives braised
fish, and game that
is poached in water or stock
and usually served with a sauce
Roux
(roo)
A mixture of butter and flour cooked together; used as a thickener

S
Sinews Sorbet Soufflé
(see-nyoos) (sor-bey) (soo-fley)
Frozen ices lightened by the A very light sweet or savory
Strong tissue that connects addition of Italian meringue product
muscles to bones
Spatchcock Suprême Thaw
(spach-kak) (soo-prem) (tho)
A poultry or game bird split Denotes use of delicate cuts To return to a normal
into two, usually, for grilling taken from the breast of temperature after being very
poultry or game. Also a cut of cold
fish on the slant, free from
bone

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T-V-Y
Truss Velouté Vin (au)
(trahs) (ve-loo-tay) (veen)
A procedure to secure items A thickened sauce made from In wine
(usually a poultry) using a white stock and a roux
string
Vinaigrette Viscera Yield
(vee-ne-gret) (vee-se-rah) (yeeld)
Also known as French (singular, viscus); The innards The amount or quantity
dressing, literally means ―little or internal organs of animals produced
vinegar‖ in French; fairly thick
salad dressing from a mixture
of olive oil, wine vinegar, and
salt and pepper and flavored
accordingly

Pretest
1. Fatty fish, such as tunas and trouts, can be grilled longer than a lean fish like snappers and
mullets.
a. True b. False
2. Which of the following measures for storing live shellfish is INCORRECT?
a. Scallops are covered with ice and placed in a cooler
b. Lobsters are covered with moist seaweed or paper
c. Lobsters for transport are secured in saltwater tanks
d. Damp towels are used to drape oysters and clams
3. This term refers to the internal organs of fish that are not usually used in cooking.
a. Viscara b. Eviscera c. Eviscus d. Viscera
4. Why is it important for seafood to be seasoned with salt just before they are grilled or
broiled?
a. Salt hightens the flavor of seafood but lets off moisture.
b. Salt, if applied to early, gives the seafood too much brine taste.
c. Salt overpowers the delicate flavor of fish and shellfish.
d. Salt if applied too early will make the seafood mushy.
5. Which of the following indicates if a fish with reddish flesh is done?
a. Flesh turned to light cream
b. Scales are burnt black.
c. Flesh turned white or opaque
d. Flesh turned red-orange
6. The flesh of fish is high in protein which makes it more tender compared to meat.
a. True b. False
7. The following should be observed when cutting portions of fish EXCEPT:
a. Use a sharp knife when cutting fish into portions.

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 b. If necessary, scale the fish before cutting.
c. Portion cuts should be as even in size as possible.
d. Avoid damaging the guts of fish when cutting.
8. Why is it important to soak the clams in water before cooking them?
a. Soaking the clams helps in identifying the dead from the live clams.
b. Soaking clams in water lets them spit out the sand they have taken in.
c. Water softens the dirt or seaweed that might have accumulated in the shell.
d. It reduces the saltiness of the clams resulting to a more desirable flavor.
9. This term is used to describe a roast wrapped in paper.
a. En croute b. En paupiette c. En goujonette d. En papillote
10. A portion cut which is a slice cut from fillet of a large flat or round fish, usually cut in an
angle.
a. Darne b. Goujonette c. Paupiette d. Tranche

UNIT 1: Introduction to Seafood

LESSON 1: Introduction to Fish

Introduction
Fish are aquatic animals that have fins, flesh and skeletons which may or may not be
covered with scales. They may come from freshwater or saltwater sources. Fish flesh is
high in protein. It has a very little amount of connective tissues making it more tender
compared to meat.

TOPIC 1: Types of Fish

The types of fish vary according to the water source, the fattiness of the flesh and the
body shape/ structure:

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TOPIC 2: Common Varieties of Fish
Knowing all the varieties of fish there is can be quite overwhelming. Indeed, there
is plenty of fish both in saltwater and freshwater sources. Here are the common
varieties of fish that we consume for food.

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LESSON 2: Introduction to Shellfish
Introduction
Shellfish are seafood with hard outer shells intended to cover a soft body that has no
backbone. They can be classified as mollusks, crustaceans and cephalopods. This
lesson will present the classifications of shellfish and the common varieties of each.

TOPIC 1: Types and Characteristics of Shellfish

Shellfish can be categorized as crustaceans, mollusks and cephalopods. These types of
seafood vary according to their body structure.

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TOPIC 2: Common Varieties of Shellfish
Several varieties of shellfish are commonly used in foodservice today. The following are
some of them:

Molluscs

 Oysters
 Mussels
 Scallops
 Clams
 Abalone

Crustaceans

 Crabs
 Shrimps and Prawns
 Lobsters

Cephalopods

 Squid
 Octopus
 Cuttlefish

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Mollusks

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Crustaceans

Cephalopods

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UNIT TEST - 1

Introduction to Seafood

1. Abalones, clams and scallops are all varieties of bivalve mollusks.

a. True b. False
2. An eel is a type of a round-bodied fish with a fatty flesh.
a. True b. False
3. Bodies of both crustaceans and cephalopods release a red pigment when heated.
a. True b. False
4. Bodies of both mollusks and crustaceans are covered with hard outer shells.
a. True b. False
5. Cephalopods project ink as a defense against predators and other threat.
a. True b. False
6. Fatty fish, such as tunas and trouts, can be grilled longer than a lean fish like snappers and mullets.
a. True b. False
7. Flatfishes, such as skates and rays, have cylindrical bodies and backbones on the upper edge of their
bodies.
a. True b. False
8. One thing that differentiates a shrimp from a prawn is its distinctively-bent body.
a. True b. False
9. Snappers, mullets and kingfishes are all lean varieties of roundfish.
a. True b. False
10. The flesh of fish is high in protein which makes it more tender compared to meat.
a. True b. False

UNIT 2: Seafood Fabrication

Watch: https://www.youtube.com/watch?v=xMG2L36cQNo
At the end of this unit, you should be able to:

 Perform and observe measures for the safe handling of seafood;

 Demonstrate proper procedures for preparing fish and shellfish for cooking; and
 Use different cooking methods in preparing seafood dishes.

LESSON 1: Handling Seafood Safely

Introduction
Seafood is best when cooked fresh. For this reason, as a kitchen staff, you should know
how to determine if the seafood is fresh. You must also be able to perform the
necessary procedures to retain seafood in the best possible condition. This lesson will
present the quality indicators for fresh seafood and the common procedures for the safe
handling of seafood.

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TOPIC 1: Checking Seafood for Quality
Seafood can be bought fresh, frozen or cooked. Some items can also be bought in
portion cuts. As a kitchen staff, you should be able to determine if seafood is fresh
regardless of how it is packaged and sold.

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TOPIC 2: Freezing and Storing Seafood
Purchased seafood, whether fresh or frozen, should be refrigerated immediately to
avoid food safety concerns. This is also an effective way of extending the shelf life of
seafood and preserving its desirable color, texture and scent.

TOPIC 2: Freezing and Storing Seafood

Labeling Seafood for Storage
Labels can be computer-printed or handwritten as long as it is legible. Labels should
contain the following important information

 Name of the item

 Description of the product
 Date product was packed
 Who packed the product
 Use by date
 Storage conditions

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If the item was purchased from an external supplier, the label must contain the
following:

 Name of the processor

 Contact details of the processor
 Phone Number/email
 Description of the product
 Name of the product
 Date product was packed
 Who packed the product
 Use by date
 Storage conditions

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TOPIC 3: Thawing Seafood
Another important measure in preventing contamination is thawing or defrosting frozen
seafood properly. Here are important reminders when thawing frozen seafood:

TOPIC 4: Minimizing Seafood Wastage

Seafood undergoes trimming and cutting before it is cooked. This might lead to wastage
and loss of profit if not done wisely. As a kitchen staff, you should be able to look for
opportunities to minimize meat wastage such as using off-cuts or the pieces of seafood
obtained from the fabrication:

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LESSON 2: Preparing Fish for Cooking
Introduction
This lesson will present the basic techniques for preparing fish for cooking such as:

 Removing the scales;

 Gutting;
 Deboning;
 Filleting; and
 Cutting portions of fish.

TOPIC 1: Scaling and Gutting a Fish

Fish preparation techniques may require fish to be scaled first before cooking. The
following are the procedures for removing the scales and the viscera of a fish.

Watch: https://www.youtube.com/watch?v=kkSHp_39BbY

Procedures for Scaling and Gutting a Fish

1. Hold the fish firmly using one of your hands. The tail side should be pointed away from you. You can
also secure the fish on a clean surface or under running water.
2. Remove the scales. Starting from the tail side up to head of the fish. Scale the part of the fish behind
the head. You can use a spoon or the dull edge of a knife to remove the scales.
3. Cut the fins and the tail of the fish. Be careful when working with fins to avoid getting pricked.
4. Rinse the fish to remove the scales.
5. Remove the gills. Cut the part the connects the head to the underside of the fish.
6. Cut the parts connecting the gills to the body of the fish.
7. Remove the gills gently. Parts of the viscera or the innards of the fish will also be pulled out with the
gills.
8. Remove the remaining innards.
9. Rinse the fish under running water. Let the water clean the cavity of the fish to wash out the blood and
the innards left inside.

TOPIC 2: Filleting a Fish

Depending on the type of fish, bones may be fine or course making the flesh difficult to eat. This
is the reason why the fillet of fish is widely consumed today. The following are the procedures
for preparing fillets of fish.

Watch: https://www.youtube.com/watch?v=_L1wRL7FZso

Procedures for Filleting a Round Fish

1. Remove the guts and scale the fish if necessary.

2. Remove the head by making a V-shape cut behind the head.

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 3. Starting from the head part, cut along the spine of the fish. Cut deep enough that the
knife goes beyond the spine.
4. Secure the fish firmly by resting your free hand on the body of the fish. Starting from the
head part, carefully scrape the flesh off of the bone. Keep slicing until you reach the
flesh at the tail.
5. Turn the fish and scrape the flesh on the other side.
6. Once you have fillet both sides, trim the fillet to lessen the belly fat and remove the fins.
7. Run your finger along the middle of the fillet to feel for bones. Use your hands or
tweezers to pluck the bones out.
8. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while pulling
the skin gently. Make a sawing motion to easily separate the skin from the flesh.

Filleting a Flat Fish

1. Secure the fish in position by pressing it gently.

2. Make a straight cut along the backbone of the fish.
3. Starting from initial cut, gently scrape the flesh off of the bones. Pull the flesh gently until
all of it is detached from the whole fish.
4. Do step three until you get two fillets from the upper and lower part of the fish.
5. Turn the fish and scrape the flesh on the other side.
6. Trim the fillets to lessen the belly fat and to remove the fins.
7. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while pulling
the skin gently. Make a sawing motion to easily separate the skin from the flesh.

TOPIC 3: Cutting Portions of Fish

Fish are commonly sold in the following portion cuts:

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24
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Guidelines for Cutting Portions of Fish

The following are measures you must observe when preparing portion cuts of fish:

 Gently cut flesh from the bones.

 Cut as close to the bones as possible when preparing fillets.

 Cut fish as evenly as possible to ensure that it will be cooked evenly.

 Use a sharp knife.

 If scaling is necessary, do it before fish is cut into portions.

 Always remove the guts before cutting the fish.

LESSON 3: Preparing Shellfish for Cooking

Introduction
Shellfish have delicate and flavorful flesh. However, there are also elements in shellfish
that need to be removed for the good qualities of these types of seafood to be achieved.
This lesson will present you the basic procedures for preparing shellfish for cooking.

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TOPIC 1: Cleaning and Deveining Shrimps and Prawn
Deveining is the method of removing the vein/ intestine of shrimp or prawn to retain its
clean taste. Shrimps and prawns can be deveined raw or cooked. When cooked, these
have firmer flesh making them easier to devein. However, shrimps and prawns to be
used for sautéing or grilling should be deveined raw.

Watch: https://www.youtube.com/watch?v=2_e-XlxhpYw

Procedures for Deveining Shrimps

Here are the procedures for deveining shrimps:

1. Cut the legs, antenna and the claws of the fish.

2. Remove the pointed shell at the tail part of the shrimp.
3. Pinch the tails of the shrimp to squeeze out the liquid inside. Removing this liquid decreases the
unpleasant flavor and scent of the fish.
4. Deshell the shrimp. Remove the shells gently. You can leave the last shell attached to the tail. If
necessary you can also leave the head attached to the shrimp.
5. Devein the shrimp. Make a cut at the back of the shrimp using a sharp knife. Make shallow cuts for
deveining and deeper cuts for butterflied shrimps.
6. Use the tip of the knife to pull out the vein or intestine of the shrimp or prawn. Discard the intestines.
7. Rinse the shrimps under running water.

TOPIC 2: Getting Crabmeat

Crab and lobster can be difficult to eat. There are also dishes that require crab
and lobster meat to be taken out of the shell before cooking. Crabs and lobster
should be boiled or steamed before removing the meat.

Watch: https://www.youtube.com/watch?v=ITp8YtAsDB8

Procedures for Getting Crabmeat

The following are the procedures for getting crab and lobster meat.

1. Blanch the crab in boiling water. Wait until color the crab turns orange. Take the crab out of the pot
and cool.
2. Remove the smaller plate on the underside of the crab.
3. Take out the shell covering the top side of the crab to expose its inside.
4. Remove the gills and discard. Doing this will show the meat underneath.
5. Take the meat and set aside.
6. Split the crab into two.
7. Remove the remaining meat.
8. Take the limbs and crack the legs open.
9. Pull out the meat.

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 10. Break the claws into sections by twisting the joints.

TOPIC 3: Cleaning Oysters, Mussels and Clams

Bivalves vary in terms of size, texture and preparation techniques. Here are the
procedures for cleaning and preparing bivalves for cooking:

 Cleaning and Opening Oyster

 Cleaning and Debearding Mussels
 Cleaning Clams

Cleaning and Opening Oysters

Oysters may be purchased unopened, shucked or out of the shell. Most dishes use
oysters on the shell to let it rest on its own liquid referred to as liquor

Watch: https://www.youtube.com/watch?v=cMvVO20yEo4

Procedures for Cleaning and Opening Oysters

Here are the procedures for cleaning and opening oysters.

1. Clean the oysters. Use a brush to scrub the shells until clean.
2. Blanch the oyster in boiling water for 2-3 minutes. The amount of water should be enough to cover the
oysters completely.
3. Take the oysters out of the pot.
4. Rinse the oysters under cold water to arrest cooking.
5. Open the oysters. Secure the oyster on a clean surface using one of your hands.
6. Take the oyster knife. Look for a point where you can easily prod the knife inside the oyster. Prod until
the widest part of the knife is inside the bivalve.
7. Twist the blade to force the shell open.
8. When the shell opens, gently slide the knife between oyster and the top shell to separate the two.
9. If necessary, do the same to release the oyster from the bottom shell.

TOPIC 3: Cleaning Oysters, Mussels and Clams

Cleaning and Debearding Mussels
Mussels cling to rocks underwater through their ―beards.‖ These thread-like membranes should
be removed before mussels are cooked.
Watch: https://www.youtube.com/watch?v=Iiuj2ftJwU0

Procedures for Cleaning and Debearding Mussels

The following are the procedures for cleaning and bearding mussels:

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 1. Put the bivalves in a colander or a bowl and rinse the mussels under cold
running water. Clean the outer shells to remove seaweed and dirt.
2. Blanch the mussels in a pot of boiling water. The amount of water should
be enough to cover the mussels completely. Wait until most of the mussels
have opened.
3. Take the mussels out of the pot and rinse under cold running water to
arrest cooking.
4. Debeared the mussels. Pull the hair-like fiber gently. Discard the mussels
that did not open.

Cleaning Clams
The most important factor to look into when cleaning clams is to get rid of the sand that
the clams might have taken in.

Watch: https://www.youtube.com/watch?v=M1Km2DAxA5k

Procedures for Cleaning Clams

To clean clams:

1. Clean the clams. If necessary, brush the shells to remove seaweed and dirt.
2. Put the bivalves in a bowl of water. Soak them for 30 minutes. Doing this will let the clams spit the
sediments out.
3. Discard the sediments and change the water. Soak the clams in a bowl of plain water for another 30
minutes.
4. Discard the sediments and change the water. Soak the clams until no sediment is visible on the base
of the bowl or basin.
5. Blanch the clams in a pot of boiling water. Wait until most of the clams have opened.
6. Take the clams out of the pot. Rinse the clams under cold running water to arrest cooking. Sort the
clams that did not open.

TOPIC 4: Cleaning a Squid

Cephalopods contain an ink sac, an internal spine and a beak that needs to be removed
before these items are cooked.

Watch: https://www.youtube.com/watch?v=G3ROn_hGbcg

Procedures for Cleaning a Squid

Here are the procedures for cleaning a squid:

1. Wash the squid thoroughly under running water.

2. Hold the body firmly. Pull the tentacles gently. The innards of the squid will come out
with it.
3. Feel for the spine. Pull it out gently.

30
 4. Peel the skin off. The flippers will come out with the skin.a
5. Clean the tentacles if necessary. Remove the sinews and the beak.

LESSON 4: Cooking Seafood Dishes

Introduction
Most seafood has naturally tender meat that needs to be cooked quickly to prevent
overcooking. However, there is also seafood with flesh that needs to be cooked longer
in order to attain the desired tenderness. This lesson will present the common dry and
moist heat methods of cooking seafood dishes.

TOPIC 1: Roasting and Baking Seafood

Roasting and baking are done by applying direct heat to the seafood without added
moisture. This method is best for the whole seafood and thick cuts of fish to let the
browning of both sides without overcooking the inside. Seafood items that are
commonly roasted are:

 Salmon;
 Grouper;
 Snapper;
 Perch;
 Rainbow Trout; and
 Lobster.

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Baked or roasted seafood roasts can get overcooked easily. For this reason,
some seafood are wrapped with liquid, seasonings or both in order to preserve
the flavor and to create an appetizing aroma. Seafood roasts are usually
wrapped in:

 Foil;
 Paper (En Papillote);
 A thick layer of sea salt; and
 Puff pastry (En Croute).

Oyster Rockefeller
Watch: https://www.youtube.com/watch?v=M0zsi9pL4YQ

Ingredients:

1 dozen Oysters, blanched and opened, left on

2 Tbsp one shell
3 strips Spinach, chopped
¼ cup Bacon
½ Tbsp All-purpose cream
tt Butter
Salt and pepper

Yield: 4 to 6 Servings

Procedure:

1. Rest the oyster on a bed of rock salt.

2. Render the bacon fat.
3. Chop the bacon into small square pieces and set aside.
4. Blanch the spinach and wring out excess moisture.
5. Chop the spinach coarsely.
6. In a saucepan, melt a small amount of butter, put in a little olive oil and
saute the spinach.
7. Add in the cream and season with salt and pepper.
8. Put the spinach and cream evenly on top of the oyster.
9. Top with bits of bacon.
10. Bake for 3 to 5 minutes at 360°F or 180°C.
11. Plate and serve.

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Baked Mussels
Watch: https://www.youtube.com/watch?v=f_pZndq9jwI

Ingredients:

1 dozen Mussels, blanched and opened, left on one shell

1 Tbsp Butter
1 tsp Olive oil
1 Tbsp Garlic, minced
2 Tbsp Basil, chopped finely
tt Salt and pepper

Yield: 3 to 4 Servings

Procedure:

1. Rest the mussels on a bed of rock salt.

2. In a pan, heat olive oil and butter.
3. Put in the garlic.
4. Add the chopped basil.
5. Put the garlic and basil mixture evenly on top of the mussels.
6. Bake for 3 to 5 minutes at 360°F or 180°C.
7. Plate and serve.

TOPIC 2: Broiling and Grilling Seafood

Broiling and grilling are methods of cooking where an item is exposed directly to the
source of heat. Broiling applies heat from a source above the item while grilling or pan-
broiling apply heat from a source below.

Broiling and grilling are best for:

 Whole and filleted fish;

 Lobsters;
 Clams and oysters; and
 Squids and octopi.

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Smoking Seafood
Smoking is a method of cooking an item slowly over a low fire. This method was then
used to preserve food. Now, smoking is directly attached with barbecuing for the distinct
flavor and tenderness it creates.

Any seafood can be smoked but the most common are:

 Tuna
 Mackerel
 Salmon

Olive and Herb Stuffed Grilled Salmon

Ingredients:
4 pcs Salmon fillets
1 1/2 cup Milk
1 cup Lemon juice
1 cup Black olives, pitted and minced
1 Tbsp Lemon zest
½ cup Parmesan c1eese, grated
¼ cup Dill
¼ cup Parsley
¼ cup Basil

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Yield: 2 to 4 Servings

Procedure:

1. Soak the fillet in milk. Leave for a few minutes to let the milk eliminate the
unpleasant taste and odor of the fish.
2. Mix lemon juice, olives, lemon zest, cheese, parsley, basil and dill in a bowl.
3. Place the filling in the center of each salmon fillet.
4. Fold the corners of the salmon into the center to create an enclosure for the
stuffing. Secure the corners with toothpicks.
5. Pre-heat the grill to medium to hot.
6. Oil the sides of the grill.
7. Place the salmon on the oiled sides of the grill for indirect grilling. Grill the
salmon until the flesh turns opaque and the stuffing is brown.
8. Remove the toothpicks. Plate and serve.

Grilled Salmon with Thyme and Lemon

Ingredients:
4 pcs Salmon fillet steaks
¼ cup Lemon juice
1 1/2 cup Milk
2 Tbsp Olive oil
1 tsp Lemon zest
2 tsp Thyme leaves, chopped
2 tsp Garlic, minced
As needed Salt
Optional Lemon wedges
As needed Eggplant (for the vegetable skewers)
As needed Bell pepper (for the vegetable skewers)
As needed Onion (for the vegetable skewers)
As needed Mushroom (for the vegetable skewers)
As needed Zucchini (for the vegetable skewers)

Yield: 4 Servings

35
Procedure:

1. Soak the fillet in milk. Leave for a few minutes to let the milk eliminate the
unpleasant taste and odor of the fish.
2. Prepare the marinade. Mix the lemon juice and olive oil and put in the thyme,
garlic and lemon zest.
3. Marinate the salmon for 15 to 30 minutes. Make sure that the marinade coats
the fish evenly.
4. Pre-heat the grill and brush it with a thin layer of oil.
5. Grill the salmon flesh side first. Cook each side for 4 to 5 minutes. The salmon
should be light in color and flaky up to the thickest part.
6. You can squeeze the fresh lemon into the fillet before taking the salmon off the
grill.
7. Plate and serve with the vegetable skewers.

TOPIC 3: Sautéing and Searing Seafood

Sautéing is a cooking method where small cuts or whole small fish and shellfish are
tossed in a pre-heated sauteing pan until the desired doneness is attained. This method
is usually performed before another method of cooking. Meanwhile, searing is the
method of browning the surface of seafood to trap the juices and to achieve the flavor
brought about by the caramelization process. Searing is also done as a preliminary
procedure for some dishes.

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Pan-Seared Salmon in Basil and Cream Sauce
Watch: https://www.youtube.com/watch?v=fFdAvbEhzIM
Ingredients:

1 pc Salmon wheel, cut into two and skinned

½ cup Milk
2 Tbsp Lemon juice
2 Tbsp Olive oil
1 Tbsp Basil leaves, chopped finely
1 Tbsp Onion, minced
¼ cup Cooking wine, white
tt Salt and pepper
Yield: 1 Serving

Procedure:

1. Soak the salmon in milk for a minute and pat dry.

2. Season with lemon juice, salt and pepper.
3. Heat the pan, drizzle olive oil and put in the butter.
4. Sear the salmon. Tilt the pan to check if the fish is ready to be turned.
5. Turn the fish using a spatula and sear.
6. Wait until the fish is done.
7. Take the fish off of the fire for carry-over cooking.
8. For the sauce, heat another pan.
9. Put in the white wine.
10. Add the onion and the basil leaves and simmer.
11. Put in the cream.
12. Season with salt and pepper and simmer.
13. Plate and serve.

TOPIC 4: Frying Seafood

Frying cooks items in fat. This method can be done in two ways:

 Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat
 Deep- fat Frying - submerging food into hot oil in a temperature which can range
between 325°F (165°C) and 400°F (200°C)

37
Meunier Lapu-Lapu in Lemon Butter Sauce
Watch: https://www.youtube.com/watch?v=tiwc6GZiVsE

Ingredients:

250 g Lapu-Lapu fillet, skinned

½ cup Milk
1 Tbsp Lemon juice
¼ cup All-purpose flour
2 Tbsp Olive oil
tt Salt and pepper

Yield: 2 Servings

Procedure:

1. Soak the fillet in milk. Leave for a few minutes to let the milk eliminate the
unpleasant taste and odor of the fish.
2. Pat dry and season the fish with salt and pepper.
3. Dredge the fish in flour. The flour should be just enough to cover the surface of
the fish. Pat the fillet to remove excess flour.
4. In a pan, heat butter and olive oil.
5. Shallow fry the fillet until golden brown. Turn the fish to cook both sides. Use a
spatula to avoid damaging the fillet.
6. Take the fish out of the pan. Place the fillets on a paper towel to remove excess
oil.

38
 7. For the sauce, prepare a double boiler.
8. Emulsify butter and lemon juice. Whisk the lemon juice vigorously as you drop
small amounts of butter. Whisk until the mixture is even and smooth in texture.
9. Plate the fish with the sauce and serve.

Crab Cakes
Watch: https://www.youtube.com/watch?v=61e8Ghgrk-c
Ingredients:

250 g Crab meat

½ cup Carrot, diced finely
½ cup Celery, diced finely
½ cup Onion, diced finely
2 Tbsp Butter
1 Tbsp Cooking wine, white
As needed Eggs, beaten
As needed Bread crumbs
As needed Flour
As needed Olive oil
tt Salt and pepper

Yield: 2 to 4 Servings

Procedure:

1. Melt the butter in a pan.

2. Sweat the carrot, celery and onion.
3. Put in the crab meat and saute briefly.
4. Add in the white wine and the lemon juice.
5. Season with salt and pepper.
6. Sautee until crab meat is cooked. Cooked crab meat does not stick to the surface
of the pan.
7. Sprinkle with flour. The flour should be just enough to bind the crab meat and the
vegetables.
8. Remove the crab meat from the heat and cool.
9. Once cooled, mold the mixture into the desired shape.
10. Dredge the crab meat in flour. Pat to remove the excess flour.
11. Soak the crab meat in the egg.
12. Coat the crab with bread crumbs. Make sure that rings are evenly coated with the
breading.
13. Heat the pan and the cooking oil.
14. Shallow fry the crabs until golden brown.
15. Plate and serve with mayonnaise and garlic dip.

39
Calamari
Watch: https://www.youtube.com/watch?v=891eThClAso
Ingredients

1 kg Squid, cut into rings

2 cups Cooking oil
2 Tbsp Lemon juice
As needed Bread crumbs
As needed Eggs (beaten)
As needed Flour
tt Salt and pepper
Yield: 5 to 7 Servings

Procedure

1. Marinate the squid in lemon juice. Season with salt and pepper.
2. Dredge the squid in flour. Pat the squid to remove the excess flour.
3. Soak the rings in the egg.
4. Coat the squid with bread crumbs. Make sure that the rings are evenly
coated with the breading.
5. Heat the pan and the cooking oil.
6. Deep fry the squid until golden brown.

TOPIC 5: Braising and Stewing Seafood

Braising involves slow cooking an item in a covered pot at a low temperature for a long
time. In braising, the item is seared or sautéd first before adding it to stock or other
liquids to start the slow cooking. Meanwhile, stewing is a method of cooking an item by
submerging it completely with water or other liquid and simmering it until tender. This
procedure usually takes two to four hours.

Seafood items are not commonly stewed or braised because of the natural tenderness
they possess. However, when braising or stewing seafood, the gravy or the sauce is
usually prepared first. The seafood is usually added last and simmered until done.

40
TOPIC 6: Steaming and Poaching Seafood
Poaching is cooking an item by submerging it in the water at 100º Celsius. Meanwhile,
steaming is cooking food with the heat from evaporated water.

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Cooking Sous Vide Seafood
This method cooks an item gently to the desired doneness by soaking it vacuum-sealed
in water heated according to the internal temperature of the item. This method relies
heavily on temperature control.

Sous vide is preferred by many for the following results:

 Food is consistently cooked evenly throughout.

 Food is more flavorful since it cooks in its own juices.
 Less food is wasted due to reduced moisture loss.
 There is no worry for overcooking.

Steamed Lapu-Lapu Paupiette with Leek-Cream Sauce

Watch: https://www.youtube.com/watch?v=IXWTwOGP_0Y
Ingredients:

250 g Lapu-Lapu fillet, skinned

½ cup Spinach
1 Tbsp Leeks, rings
½ cup All-purpose cream
½ cup Olive oil
1 Tbsp Lemon juice
1 Tbsp Butter
tt Salt and pepper
As needed Leeks, blanched
Yield: 3 Servings

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Procedure:

1. Season the fillet with salt and pepper. Set aside.

2. Blanch the spinach.
3. Chill under running water and wring out excessive moisture.
4. Chop the spinach coarsely.
5. In a saucepan, melt a small amount of butter, put in a little olive oil and saute the
spinach.
6. Spread the sauteed spinach on the fillet.
7. Roll the fillet into a paupiette.
8. Secure the roll by tying a blanched leek around it.
9. Place the rolls in a baking pan with the open side face-down.
10. Cover the baking pan with a cling wrap. This will trap the vapor inside the baking
pan keeping the fish moist and flavorful even after steaming.
11. Steam the paupiettes until done.
12. In a saucepan, melt butter and put in lemon juice.
13. Add the cream, put in the leeks and whisk until desired consistency is attained.
14. Plate the fish together with the sauce and serve.

LESSON 5: Plating Seafood Dishes

Introduction
This lesson will present some reminder to help you determine if the seafood you are
cooking is done. A topic on the common accompaniments for seafood dishes will be
presented as well.

TOPIC 1: Checking Seafood for Doneness

Most seafood can be cooked quickly. However, there are items that require a longer
period of time for the desired doneness to be attained. The following are pointers that
you should look for when checking seafood for doneness.

43
TOPIC 2: Guidelines for Plating Seafood
Accompaniments vary according to the type of seafood and the method of cooking
used. Accompaniments should add contrast while complimenting the dish. The following
are the common sauces and side dishes for seafood recipes.

There are other common guidelines that the kitchen staff should observe when plating
dishes for food service. The following are some of the important aspects of plating that
you should look into:

 Uniformity - Same dishes should be the same in terms of color, size, shape and
portion size. Another way of making the dishes uniform is by presenting the same
dishes with the same utensils and made out of the same materials.

 Simplicity and Stability - Dishes should be assembled as simple as possible

without compromising their visual appeal. Too elaborate arrangements should be
avoided in order to keep the stability of the dish. The more toppings you put into
the base result to higher chances that the dish will fall out when taken by the
diners.

 SHIFT (Shape, Height, Interest, Flavor and Taste) - This five-letter mnemonic
means making sure that:

- The plate shows various shapes which can be in uniform or varying sizes;
- Height is considered as another dimension in arranging the elements on the
plate;

44
- Colors and texture are put into and set up effectively enough for the plate to be
appealing and enticing; and
- The flavor and taste of the dish are made sure to be pleasing to the diners the
same way as they were satisfied by the visuals of the plate.

 Portion - Each plating of the same dishes should be the same in terms of count,
weight and volume.

 Safety and Sanitation - When plating, you should make sure that all the utensils
are clean and safe to be used by the guests. Ceramic crockery and cutlery items
should be free from cracks. Stainless or iron tableware should not have dents
and rust. More importantly, the doneness and freshness of food should be
checked before serving. It should be made sure that cooked food items will be
served cooked and raw items will be served fresh.

TOPIC 3: Common Accompaniments for Seafood Dishes

Accompaniments vary according to the type of seafood and the method of cooking
used. Accompaniments should add contrast while complimenting the dish. The following
are the common sauces and side dishes for seafood recipes.

45
UNIT TEST 2
SEAFOOD FABRICATION

1. A portion cut which is a slice cut from fillet of a large flat or round fish, usually cut in an angle.
a. Tranche b. Paupiette c. Goujonette d. Darne

2. Based on the sample label above, what does AUG 15, 2012 indicate?
a. The date until when the item is still safe to be consumed
b. The date when the item was packed for storage
c. The date when the item was packed by the manufacturer.
d. The date when the item was purchased and received
3. Complete the procedure for deveining a shrimp.
Deshell the shrimp/ prawn. Remove the head and tail.
Using a sharp knife, make a cut at the back of the shrimp/ prawn.
_____________________.
a. Blanch the shrimp quickly to make the flesh firm.
b. Rest the shrimp on the board and secure it in place.
c. Pull out the intestine of the shrimp/ prawn.
d. Discard the intestine and rinse the shrimp/prawn.
4. Complete the procedure for filleting a round fish.
Make a straight cut along the backbone of the fish.
________________________.
Do step three until you get two fillets from the upper and the lower part of the fish.
a. Trim the fillets to lessen the belly fat and to remove the fins.
b. Gently scrape the flesh off of the bone from the cut initially created.
c. Make a cut along the upper fins deep enough to reach the initial cut.
d. Turn the fish and scrape the flesh on the other side.
5. In this cooking method, seafood are usually sautéed or seared, then finished in a covered pot at a
lower temperature while sitting in some amount of flavored liquid.
a. Steaming b. Braising c. Poaching d. Stewing
6. The best way to remove the beak of a squid is by:
a. Pulling the tentacles gently

46
 b. Removing the innards with the head.
c. Gently pressing the body of the squid
d. Cutting it out using a sharp knife
7. The following are desirable qualities of fish EXCEPT:
a. Firmly attached scales.
b. Agile and active movement.
c. A firm flesh with a rich color.
d. Foggy and sunken eyes.
8. The following should be done when poaching or steaming seafood EXCEPT:
a. Marinate the fish properly before poaching or steaming.
b. Poach seafood with spices until tender.
c. Do not use more liquid than necessary.
d. Boil broth first before putting in seafood for poaching.
9. The following should be observed when cutting portions of fish EXCEPT:
a. Use a sharp knife when cutting fish into portions.
b. If necessary, scale the fish before cutting.
c. Portion cuts should be as even in size as possible.
d. Avoid damaging the guts of fish when cutting.
10. The following should be observed when searing or sautéing seafood EXCEPT:
a. Before searing or sautéing, add a small amount of fat to a pre-heated pan.
b. Turn seafood frequently to avoid burning the sides of the fish.
c. Dredge seafood in flour before searing to add color and to retain moisture.
d. Sear fish with the skin side down of belly side down if fish is skinned.
11. This term is used to describe a roast wrapped in paper.
a. En croute b. En paupiette c. En goujonette d. En papillote
12. This term refers to the internal organs of fish that are not usually used in cooking.
a. Eviscera b. Eviscus c. Viscara d. Viscera
13. When getting crab meat, removing the dead man’s fingers means:
a. Pulling the claws away
b. Discarding the crab gills
c. Taking the legs of the crab off
d. Cracking the claws open
14. Which is the best way to determine if clams and mussels are cooked?
a. Flesh turns white or opaque
b. Flesh comes out easily and turn opaque or light cream
c. Flesh turns red-orange when cooked in shells
d. Shell are open and does not react to touch.
15. Which of the following indicates if a fish with reddish flesh is done?
a. Flesh turned white or opaque
b. Flesh turned to light cream
c. Flesh turned red-orange
d. Scales are burnt black.
16. Which of the following measures for storing live shellfish is INCORRECT?
a. Damp towels are used to drape oysters and clams
b. Lobsters are covered with moist seaweed or paper
c. Scallops are covered with ice and placed in a cooler
d. Lobsters for transport are secured in saltwater tanks

47
17. Which of the following measures should be done when checking for live mussels and clams?
a. Try shucking clams and mussels to see if the shell is tightly closed.
b. Check the shell of clams and mussels for firmness and grey color.
c. Press the clams and mussels and observe if they respond by closing.
d. Shuck the shells to see if flesh has a creamy color and a pleasant scent
18. Why is it important for seafood to be properly thawed before being smoked?
a. Improperly thawed seafood absorbs the smokey flavors much slower compared to properly
thawed items.
b. Smoking cooks an item slowly letting unthawed seafood stay in the danger zone for a longer
period.
c. Smoking equipment are not made for the excessive moisture which might be released by
unthawed seafood.
d. Unthawed seafood lets off a briny liquid which will give the end product an undesirable smell.
19. Why is it important for seafood to be seasoned with salt just before they are grilled or broiled?
a. Salt overpowers the delicate flavor of fish and shellfish.
b. Salt, if applied to early, gives the seafood too much brine taste.
c. Salt hightens the flavor of seafood but lets off moisture.
d. Salt if applied too early will make the seafood mushy.
20. Why is it important to soak the clams in water before cooking them?
a. Soaking the clams helps in identifying the dead from the live clams.
b. It reduces the saltiness of the clams resulting to a more desirable flavor.
c. Soaking clams in water lets them spit out the sand they have taken in.
d. Water softens the dirt or seaweed that might have accumulated in the shell.

48