LA SALETTE OF ROXAS COLLEGE, INC.

BASIC EDUCATION DEPARTMENT

S.Y. 2021 - 2022

SELF-LEARNING
MODULE
Technology and Livelihood
Education 10
Quarter 2/Weeks 5-6

Prepared by:

CZARINA CIARA R. ANDRES

For feedback or inquiries, you can reach out through the following:

0955-943-8418 TM
czarinaciaraandreslsrc.@gmail.com

Czarina Ciara R. Andres

LA SALETTE OF ROXAS COLLEGE

Vira, Roxas, Isabela
1 |Technology and Livelihood Education – Quarter 2_Week 5-6
 S.Y. 2021-2022

SELF-LEARNING MODULE
Technology and Livelihood Education 10
Second Quarter

W5-6 Learning Competencies

The learner is able to:
1. Prepare and Cook Seafood Dishes
A. Perform mise en place
B. Handle fish and seafood
C. Cook fish and shellfish
D. Plate and present fish and seafood
E. Store fish and seafood
F. Evaluate the finish product

Schedule of Lessons

Week Topics Schedule

Explore
Activity 1: Venn Diagram Day 1
Activity 2: I smell something Fishy December 6
Activity 3: LINK CHART
Firm Up
Activity 4: Under one’s Belt
Activity 5: Seafood Lover!
Activity 6: Under the Sea
Activity 7: Fresh like Me! Day 2-5
Activity 8: Cleaning Me Softly! December 7-10
5-6
Activity 9: The Perfect Plat
Activity 10: Storing Solution
Activity 11: LINK CHART
Deepen
Activity 12: Reflective Learning Day 6-7
Activity 13: In a Nutshell December 13-14
Activity 14: LINK CHART
Activity 15: 3-2-1
Transfer Day 8-9
Activity 16: Your Future Chef! December 15-16
Lesson 3: Prepare and Cook Seafood Dishes

A pleasant day to you my dear student, peace and all good, one with you! Before starting the module, I
want you to set aside other tasks that will disturb you while enjoying the lessons. Read the simple
instructions to successfully enjoy the objectives of this kit. In this learning material, you will see and
explore the different types of seafood and how they differ from each other. Are you ready to start this
module? Please scan the QR code or copy the link below and watch the video clip.

https://www.youtube.com/watch?v=A5Tq-2fSTFY

INTRODUCTIO
N

2 |Technology and Livelihood Education – Quarter 2_Week 5-6

 When was the last time you ate in a seafood restaurant? Did you enjoy the clam soup, the grilled tilapia, and
stuffed pusit? What about the baked tahong, the steamed lapulapu, and steamed alimango? Did you like the seaweed salad
that accompanied the grilled seafoods?
Eating in a seafood restaurant is an experience to remember especially if you eat very informally without the
fanfare using expensive and fancy dinnerware. All you have are banana leaves laid out on the table with seafood dishes
attractively arranged around the mound of Java rice and family partakes of the food with gusto using only their bare
hands.
We, Filipinos, are fortunate to have a country with so many islands. We have been blessed with the abundance of
fish, seafood, and marine resources. Fishing is a major agri-industry and many families in remote towns and barrios have
this as a livelihood. Fish is usually part of the daily diet of most Filipinos. Preparing fish and other seafood dishes in a
variety of ways offers endless possibilities of creating and innovating recipes which have commercial potentials.
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 on how to handle, prepare, cook and store seafood
dishes. You may start discovering this module but, keep in mind the focal question below:
What are the principles that you must consider in preparing fish and seafood dishes?

Weeks 5-6/ Lesson 3: Prepare and Cook Seafood Dishes

EXPLORE

Seafood is any form of sea life regarded as food by humans. Seafood includes fish and shellfish. Shellfish include
various species of mollusks, crustaceans, and echinoderms. A wide variety of fish and seafood are available in the market
from many different sources. There are so many methods for cooking seafood; most of them are fast and easy, making
them the perfect choice for a quick and healthy meal. This lesson provides information about fish and shellfish, ways on
preparing and cooking fish, along with some of the most popular seafood recipes, and presenting and storing seafood.
I hope that through exploring this module, you will experience meaningful learning and gain deep understanding
of the topics. As you go along, keep on thinking the following essential question:
What are the principles that you must consider in preparing fish and seafood dishes?

Activity 1: Venn Diagram

Directions: Let’s check your understanding about shellfish and finfish. Compare and contrast shellfish and
finfish using the Venn diagram. Do this in your LAS.
Shellfish Finfish

Process Questions:
1. Why is it important to eat fish and seafood?
2. Why is fish a good substitute for meat?
*****

Activity 2: I smell something Fishy

Directions: Since you already know the difference between shellfish and finfish, for this activity, you need to write at
least three examples of shellfish and three examples of finfish that you know. Do this in your LAS.
Shellfish Finfish

Process Questions:
1. Are you a seafood lover? Why or why not?
2. What are the seafood that you mostly eat?
3. What is your favorite seafood dish?

Activity 3: LINK CHART

3 |Technology and Livelihood Education – Quarter 2_Week 5-6

Directions: Let’s check your understanding of this lesson by doing the activity below. Fill in the L and I columns by
listing everything you know and want to know about the topic. Write your answers on the activity sheet found at the end
of the lesson.
L I N K
(List everything you know) (Inquire about what (Now we (What do
you want to know) are going to you know
take notes) now?)
Preparing and Cooking
Seafood Dishes
End of Explore
Congratulations for accomplishing the first learning segment! Hard working student like you always perform
successfully, so if you want to be successful in the future don’t stop discovering this module. You can now start
answering the activities found in the Firm-up section
*****

FIRM-UP

Seafood is one of the most incredible food sources on the planet. The reason being is the health benefits, the
abundance of it, and all of the different cooking styles. Depending on how you cook it, seafood can be incredibly healthy
or unhealthy. Hundreds upon thousands of fish live in the sea, most of them we haven’t even discovered. For each one of
these fish there are, we can think of a plethora of ways to cook it.
The delicate nature of fish and seafood requires extra care and attention during the cooking process. Because the
muscles are much softer and the connective tissue is weaker than their land counterparts, it is easy to overcook and ruin
their flavors and textures. The same techniques used for cooking meats and poultry can be applied to fish and seafood but
cooking temperatures and times are generally reduced.
Now that you already have a brief knowledge and understanding about seafood. Let’s see if you can apply this
knowledge through accomplishing the activities prepared in this segment. You can now start this learning section but,
keep on thinking the focal questions below:
What are the principles that you must consider in preparing fish and seafood dishes?
*****
LC 1: Perform mise en place
A. Prepare the kitchen tools, and equipment and ingredients based on required standard
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.

Activity 4: Under one’s Belt

Directions: In this activity, identify the following pictures and write each function or uses in one sentence. Do
this in your LAS.

1. 2. 3. 4. 5.

Process Questions:
1. Are you familiar with the following tools and equipment above? Where do you usually used them?
2. Why it is important to use the proper tools materials and equipment when preparing and cooking seafood dish?
*****
B. Identify types, varieties, nutritive value, composition, characteristics and market forms of fish and shellfish
Before you start answering the next activity, open your book to pages 82-88. Read what is all about the types,
varieties, nutritive value, composition, characteristics and market forms of fish and shellfish.

Activity 5: Seafood Lover!

A. Directions: Inside the box are varieties of fish and shellfish. Identify/classify them according to their
characteristics. Do this in your LAS.

Cat fish Blue fish Abalone Flounder Octopus Squid Shrimps

4 |Technology and Livelihood Education – Quarter 2_Week 5-6
Grouper Tilapia Eel Crabs Sole Oyster Clams Cod
 Salt water Fish Fresh water Fish Mollusks Crustaceans
1.
5.
Process Questions:
1. What are the popular seafoods here in the Philippines?
2. Have you tried preparing or cooking seafood dish before? What specific recipe did you cook?
*****
Activity 6: Under the Sea

B. Directions: Identify the following market form of fish. Do this in your LAS.

Process Questions:
1. What is the most common market form of fish that can be found in your nearby market?
2. What is your favorite market form of fish? Why?
*****
LC 2: Handle fish and seafood
As with any type of food it is important to handle seafood safely to reduce the risk of foodborne illness, often
called “food poisoning.” Follow safe handling tips for buying, preparing, and storing fish and shellfish. You and your
family can safely enjoy the fine taste and good nutrition of seafood. How long your fresh seafood will last depend 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 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.
To give you an additional information on how to properly handle fish and seafood open your book to pages 85-
86.

Activity 7: Fresh like Me!

Directions: You are supposed to buy fish in a wet market. Give at least five characteristics of fresh fish. Do this in your
LAS.

Process Questions:
1. How do you describe a fresh seafood?
2. Why do we need to consider the quality of fish when buying in the market?
*****
LC3: Cook fish and shellfish
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. For this topic, open your book to pages 88-89 and pages 95-96.

Activity 8: Cleaning me Softly!

5 |Technology and Livelihood Education – Quarter 2_Week 5-6

Directions: For this activity, you need to recall how to properly clean and cut fish and seafood. Write the steps in the
picture given below. Do this in your LAS.
Filleting & Cutting lobster
Scaling Opening oyster Cleaning squid
Deboning in lengthwise

Process Questions:
1. What do you think will happen if the seafood is not cleaned well?
2. What are the two general methods of cooking fish and shellfish?
3. Give at least one Filipino fish and shellfish recipe.
*****
LC 4: Plate and present fish and seafood
After cooking food what is your goal? Of course putting your food in a plate. The question is, how do you place
your food? When you're plating food, your goal should be 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.
 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.
 Garnishing
Provide or supply with something ornamental; adorn; decorate to provide (a food) with something that adds
flavor, decorative color, and etc.
To give you more information about plating and preparing fish and seafood dishes open your book to pages 97-
100. If you already understood the said topic, you can now answer the activity below.

Activity 9: The Perfect Plate

Directions: In your LAS, briefly explain the relationships of the following in food preparation. 
1. Balance
2. Portion size
3. Serving hot food on hot plates 
4. Serving cold foods on cold plates 
5. Garnishes
Process Questions:
1. What do you think is the fundamental of plating?    
2. Why do you think that plating your food is as important as making a good first date impression?
*****
LC 5: Store fish and seafood
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 thermometer to make sure your home refrigerator 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
1part water to keep your catch cold. To help you understand this topic, open your book to page 96. Have Fun!

6 |Technology and Livelihood Education – Quarter 2_Week 5-6

Activity 10: Storing Solution

Directions: Using the graphic organizer found at the end of this module, write at least five importance of proper storage
of fish and seafood.

Importance
of proper
storage of
fish and
seafood.

Process Questions:
1. Where should fish and seafood be stored?
2. How should seafood be stored to maintain good hygiene practices?
3. How long can you keep fresh seafood stored in the refrigerator?
*****

Activity 11: LINK CHART

Directions: Before you end this section, go back to the LINK CHART that you’ve answered in your activity 3.
This time, fill in the N column, take note all the important information you have learned after doing all the activities?
L I N K
(List (Inquire (Now we are going to take notes) (What do
everything about what you know
you know) you want to now?)
know)
Preparing and Cooking
Seafood Dishes

End of Firm-Up
Well done! In spite of the fact that it was intense, you hung on and you’ve finish answering the activities in this part.
Congrats on your achievement! Keep on moving for more activities that will make you an independent
learner. Enjoy!

DEEPEN

In this part of the module, let’s see if you can apply the knowledge and skills you have gained. Your
understanding of the topics will be tested because you will be doing several activities. I know that you’re ready. You can
start now, but keep in mind the following essential question.
What are the principles that you must consider in preparing fish and seafood dishes?

Activity 12: Reflective Learning

Directions: As part of checking how much you’ve learned in this module. In your LAS, complete the following
sentences.
I have learned in this module that…

I want to share my learnings about this module to others because…

I conclude that…
*****
Activity 13: In a Nutshell

Directions: Now, it’s high time for you to summarize the concept that you have learned. Based on the activities
provided for you, go back to the questions: What are the principles that you must consider in preparing fish and
seafood dishes? Write your answer in the fish. Do this in your LAS.
7 |Technology and Livelihood Education – Quarter 2_Week 5-6
 What are the principles that you must consider in
preparing fish and seafood dishes?

*****
Activity 14: LINK CHART

Directions: After having gone through a series of challenging activities, have you realized something? You can fill in the
last column of the LINK CHART. Write in the K column all the important information that you have learned and acquired
in this module. Do this in your LAS.
L I N K
(List (Inquire about (Now we are (What do you know now?)
everything what you want to going to take
you know) know) notes)
Preparing and Cooking
Seafood Dishes

Activity 15: 3-2-1

Directions: Complete the 3-2-1 chart below by answering what is being asked. Do this in your LAS.
3 adjectives that describe your feeling while answering the
activities
2 core values that you’ve applied in this module
1 21st century skill you’ve develop after taking this
module

End of Deepen

Hooray! Finally, you’ve finish doing all the required activities in this module with a lot gained
knowledge and values. May you continue to study hard because success comes to those who deserve it.

Transfer

Since everything is clear to you now, let’s see if you can transfer what you have learned in this module
to real life situation. In this learning section, get ready because you’re about to create your own cook book containing
your own seafood dish. Make sure that you will apply what you have learned in this module and in the previous modules
to come up with a good output. Good luck!
LC 6: Evaluate the finish product

Activity 16: Your Future Chef! (Performance Task)

Directions: For this activity, imagine that your school, LSRC, will be having a Christmas party and the main dish is
seafood recipes. The school can’t decide who will cater and do the seafood buffet, so the administrators decided to
launched a competition to be participated by the grade 10 students. Each student must create a cook book explaining how
to properly prepare and cook his/her chosen seafood recipe. Your output will be evaluated using a rubric and the top 10
students you got the highest evaluation will prepare his/her dish for the teachers, faculty and administrators.
In doing this please be guided with the following guidelines.
1. Cook one fish/shellfish dish, you must follow the proper procedure on how to prepare and cook the recipe.
You can search online, ask your parent or your guardian at home, you can also choose one suggested recipes
found on your book on pages 102-120 or make your own recipe.
2. You must take photos of yourself while doing the task. The collected photos will be paste in your cook book.
Write a caption in every picture and make sure that it is clear. Take note: Your face must be seen in the
picture.
3. Your cook book must contain the following:
 Cover Page
 Table of contents
 Dedication

8 |Technology and Livelihood Education – Quarter 2_Week 5-6

  Mise en Place
 Ingredients
 Cooking Procedure
 Final output
 Reflection
 Criteria
4. Be creative. You can add designs to make it artistic.
5. Pass this output on December 17, 2021. Late output will receive a deduction.

Reference: Book: Basbas, L. (2018) Learning and Living in the 21st Century Cookery (pp. 80-120). REX Book Store.

Prepared by: CZARINA CIARA R. ANDRES

La Salette of Roxas College
Vira, Roxas, Isabela
S.Y 2021-2022
Learning Module for TLE 10 (Cookery)

Name: _______________________________________________________________ Date: _______________

Grade/Section: ______________________________________ Score: ______________

COOK BOOK SCORING RUBRIC

Grading 10 points 8 Points 6 Points 4 Points 2 Points 0 Points Score

Cover Page includes: All Missing one Missing two Missing three Missing four No cover
1. Title components of the items. of the items. of the items of the items. page included
2. Name included in
3. Year and section the cover
page
Table of Contents All One of the Two items Three items Four items Five or more
Must include title and components item is are not listed are not listed are not listed items are not
page number included. missing. or are out of or are out of or are out of listed or out
order. order. order. of order.
Dedication Page All One item is Two items Three items Four items The
The book is dedicated components missing are missing are missing are missing dedication
to an individual, the of the page is
reason to the dedication missing.
dedication is included, page is
their name, a and their included.
picture.
Organization All One item is Two items Three items Four items Five or more
All the components components out of order are out of are out of are out of items are out
are in correct order are in correct or missing. order or order or order or of order or
within the cookbook. order missing. missing. missing. missing.
Recipe Recipe Missing one Missing two Missing three Missing four Recipe does
Include the chosen included the component of components components components not make
recipe following these four the recipe of the recipe of the recipe of the recipe serve or was
three components: components. not included.
1. Title
2. Ingredients
3.
Directions/Procedure
4. Picture/Image
Overall Appearance All One of the Two of the Three of the Four of the No thought
Pages are balanced. component of appearance appearance appearance appearance for
Appropriate colors appearance component is components components components appearance
and graphics are used are apparent missing are missing are missing are missing was given
to enhance the design, when making
fonts used are the book.
appropriate to the
recipe, book is bound
and in order and page
numbers are included.
La Salette of Roxas College

8
Vira, Roxas, Isabela
S.Y 2021-2022

9 |Technology and Livelihood Education – Quarter 2_Week 5-6

 LEARNING ACTIVITY SHEET (LAS)
Technology and Livelihood Education 10
Quarter 2 / Weeks 5-6

Name: _____________________________________________________________________ Score: ___________

Grade and Section: ____________________________________________

EXPLORE
Activity 1: Venn Diagram
Shellfish Finfish

Process Questions:
1. Why is it important to eat fish and seafood?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Why fish a good substitute for meat?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 2: I smell something Fishy

Shellfish Finfish

Process Questions:
1. Are you a seafood lover? Why or why not?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. What are the seafood that you mostly eat?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. What is your favorite seafood dish?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
Activity 3: LINK CHART
L I N K
(List everything you know) (Inquire about what (Now we (What do
you want to know) are going to you know
take notes) now?)
Preparing and Cooking
Seafood Dishes

10 |Technology and Livelihood Education – Quarter 2_Week 5-6

FIRM-UP
Activity 4: Under one’s Belt
1. ____________________________ 2. _____________________________
____________________________ _____________________________
____________________________ _____________________________
____________________________ _____________________________
________________ ____________
3. ____________________________ 4. ____________________________
____________________________ ____________________________
____________________________ ____________________________
____________________________ ____________________________
________________
5. ________________
____________________________
____________________________
____________________________
____________________________
Process Questions: ________________
1. Are you familiar with the following tools and equipment above? Where do you usually used them?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Why it is important to use the proper tools materials and equipment when preparing and cooking seafood dish?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 5: Seafood Lover!

Salt water Fish Fresh water Fish Mollusks Crustaceans
1.
2.
3.
4.
5.
Process Questions:
1. What are the popular seafood here in the Philippines?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Have you tried preparing or cooking seafood dish before? What specific recipe did you cook?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
Activity 6: Under the Sea

11 |Technology and Livelihood Education – Quarter 2_Week 5-6

 3.
1. 2.

4. 5. 6.
Process Questions:
1. What is the most common market form of fish that can be found in your nearby market?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. What is your favorite market form of fish? Why?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 7: Fresh like Me!

1. ___________________________________________________________________________________________
2. ___________________________________________________________________________________________
3. ___________________________________________________________________________________________
4. ___________________________________________________________________________________________
5. ___________________________________________________________________________________________
Process Questions:
1. How do you describe a fresh seafood?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Why do we need to consider the quality of fish when buying in the market?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 8: Cleaning me Softly!

Filleting & Cutting lobster
Scaling Opening oyster Cleaning squid
Deboning in lengthwise

_________________ __________________ _________________ _________________ ________________

_ __________________ _________________ _________________ ________________
_________________ __________________ _________________ _________________ ________________
_ __________________ _________________ _________________ ________________
_________________ __________________ _________________ _________________ ________________
_
_________________
_
_________________
_

12 |Technology and Livelihood Education – Quarter 2_Week 5-6

_________________ __________________ _________________ _________________ ________________
_ __________________ _________________ _________________ ________________
_________________ __________________ _________________ _________________ ________________
_ __________________ _________________ _________________ ________________
_________________ __________________ _________________ _________________ ________________
_
_________________
_
_________________
_

_________________ __________________ _________________ _________________ ________________

_ __________________ _________________ _________________ ________________
_________________ __________________ _________________ _________________ ________________
_ __________________ _________________ _________________ ________________
_________________ __________________ _________________ _________________ ________________
_
_________________
_
_________________
_

Process Questions:
1. What do you think will happen if the seafood is not cleaned well?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. What are the two general methods of cooking fish and shellfish?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. Give at least one Filipino fish and shellfish recipe.
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 9: The Perfect Plate

1. Balance
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Portion size
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. Serving hot food on hot plates 
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
4. Serving cold foods on cold plates 
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
13 |Technology and Livelihood Education – Quarter 2_Week 5-6
 5. Garnishes
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
Process Questions:
1. What do you think is the fundamental of plating?    
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Why do you think that plating your food is as important as making a good first date impression?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 10: Storing Solution

Importance of
proper
storage of fish
and seafood.

Process Questions:
1. Where should fish and seafood be stored?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. How should seafood be stored to maintain good hygiene practices?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. How long can you keep fresh seafood stored in the refrigerator?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
Activity 11: LINK CHART

L I N K
(List (Inquire (Now we are going to take notes) (What do
everything about what you know
you know) you want to now?)
know)
Preparing and Cooking
Seafood Dishes

14 |Technology and Livelihood Education – Quarter 2_Week 5-6

DEEPEN

Activity 12: Reflective Learning

15 |Technology and Livelihood Education – Quarter 2_Week 5-6

Directions: As part of checking how much you’ve learned in this module. In your LAS, complete the following
sentences.

I have learned in this module that…

_____________________________________________________________________________________________
_____________________________________________________________________________________________

_____________________________________________________________________________________________
I want to share my learnings about this module to others because…
_____________________________________________________________________________________________

____________________________________________________________________________________________
____________________________________________________________________________________________
__
I conclude that…
Activity 13: In a Nutshell

What are the principles that you must consider in preparing fish and seafood dishes?

Activity 14: LINK CHART

L I N K
(List (Inquire about (Now we are (What do you know now?)
everything what you want to going to take
you know) know) notes)

Preparing and Cooking

Seafood Dishes

Activity 15: 3-2-1

3 adjectives that describe your feeling while answering the

activities

16 |Technology and Livelihood Education – Quarter 2_Week 5-6

2 core values that you’ve applied in this module

1 21st century skill you’ve develop after taking this

module

Prepared by:
CZARINA CIARA R. ANDRES

17 |Technology and Livelihood Education – Quarter 2_Week 5-6