Learner’s Activity Sheet

Technology and Livelihood Education-Cookery

(Quarter II – Week 8)
Name: _____________________________________ Grade and Section: ________________
Teacher: ___________________________________ Date:______________________________
School:__________________________________________________________________________

Dear Learner,

Good day!
In this week, you will learn to Store fish and seafood. (TLE_HECK9-12PC-
IIgi-18)

Specifically, you will learn to:

1. Ensure that trimmings fish, and seafood are stored hygienically
2. Apply how to store seafood in accordance with FIFO Operating Procedure
and Standard Storage requirement

Arts and skills in storing fish and seafood is being integrated.

Your Teacher

Store fish and seafood

Activity 1
Instructions: name and draw at least three utensils
available in your home that is used in trimming and cleansing fish or any
seafood. Describe how this utensil is used in trimming and cleansing fish or
any seafood. In the 1st row, draw the utensils, 2 nd raw write the name of the
utensils, and the 3rd raw write a description on how this utensil is used in
trimming and cleansing fish/seafood.

1. 2. 3.

1
10
 Activity 2

Instructions: Read, understand and answer the questions below.10 points.

You can use another sheet of paper.
1. How will you describe the procedure of performing the proper hygiene on
handling fish or any seafood?
2. What are the guidelines in storing fish or any seafood?

Activity 3 Instruction: Please practice your writing skills by copying

the important points in your notebook.

Store fish and seafood

a. Whole fish should be drawn (that is viscera
removed) as soon as possible because the
entrails deteriorate quickly.
b. Cut fish (fillets, steaks, portions) should be
wrapped or left in original moisture proof
wrap.
1. On crushed ice –use drip pans to allow
for drainage of melted ice. Change ice
daily. Cover container or store in
separate box away from other foods.
2. Refrigerate at 30° to 34°F (-1° to 1°C...
3. Fish may be stored for1 to 2 days. If it
must be kept longer, you must wrap and
freeze it immediately.
4. Check stored fish for freshness just
before you use it. Even if it was fresh
when received, it may not be fresh after
few days in storage.
a. Store at 0°F (-18°C. or colder.
b. Keep well wrapped to prevent freezer burn
c. Maximum storage time: Fat fish – 2
months; Lean fish – 6 months.
d. Rotate stock – first in, first out.
Shellfish: a. Keep live oyster in a cold, wet place in the
A. Oyester cartons or sacks.
b. Store fresh shucked oysters in original
container in refrigerator at 30° to 34°F (-1°
to 1°C). They will keep up to 1 week.
c. Keep frozen oysters in freezer at 0°F (- 18°C.
or colder, until ready for use.

B. Lobster and shrimp a. Store at 0°F (-18°C. or colder).

b. Fresh or thawed shrimp in shell are stored
on crushed ice, like whole fish.
c. Peeled shrimp lose soluble nutrients and
flavor when stored unwrapped on ice. They
should be wrapped before placing on ice or
covered and simply refrigerated.

2
 Activity 4
Instructions: Essay Writing. Trim and cleanse a fish or
any seafood available at your home. In a bond paper, write your experience
of trimming and cleansing the fish or any seafood. Explain properly the
steps you did in cleansing and storing the fish or any seafood. (20 points)

Name:
Section:
Date:

My Experience of cleansing and storing a fish

Activity 5
Instructions: Draw a picture of the fish you use in activity
four. You can use a separate sheet of bondpaper.
Before trimming After trimming

References:
1. K to 12 Grade 10 Cookery Most Essential Learning Competencies
2. K TO 12 Grade 10 Learning Manual in Cookery K to 12 Most
Essential Learning Competencies
3. www.googleimages.com

CERTIFICATION
This is to certify that my child has successfully done all the
activities included in this Learning Activity Sheet.

_________________________________________ ____________________
Name and Signature of the Parent 3 Date