10

TLE – Cookery NC II
Quarter 2 – Week 5 - 9:
Prepare and Cook Seafood Dishes

CO_Q2_TLE-Cookery1
Activity 1.
BAD or
GOOD?

Directions:
Below are
images of fresh
and not fresh
fish and
shellfish. Write
a before the
number if the
fish or shellfish
is fresh
otherwise X.
Write your
answer in your
activity
notebook.

Fish and shellfish are among the most perishable foods you will handle. It is especially important to handle
them carefully and use them quickly. The fishy taste that turns many people away from fish is a sign of
decomposition. Fish tastes and smells sweet and fresh.

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 CHECKING FRESHNESS OF FISH AND SHELLFISH FIN FISH

When purchasing cuts of fish, smoked fish or frozen fish you need to look for the following:
Fillets:
• Fillets should be neat with firm flesh.
• They should be firm and closely packed
together.
• White fish should have a white translucent color with no discoloration.

This module was designed and written to guide you to acquire the learning competencies and develop your
skills in the preparations of seafood before cooking. 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. However, the order in which you read the module can
be changed to correspond with the textbook you are now using.

ACTIVITY 2
Directions: Arrange the scrambled letters to form the correct word/s related to
processing fish and shellfish. Write your answers in your activity notebook.

1. SINNKING
2. GINALECN
3. TIGTUNG
4. EVENINGID
5. VECAERITINGS
6. TINGLEFLI
7. SINGERSD
8. BONDIENG
9. CALINGS
10. EELPIN

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Scaling Whole Fish

Once your work area and fish are ready, you can begin the actual scaling process.

FISH PROCESSING

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 Preparation methods/techniques in processing fish

• It is important that all fish is washed under cold, running water before and after any manual
preparation. This will ensure that the fish is clean and free from any blood or innards prior to
cooking and service.

• Scales and fins should be removed and, in most cases, the head also. The head might be
retained, for example, if you are presenting a whole cooked salmon at a buffet table.

• The fish may have to be gutted and you should ensure that all blood and innards are removed
and that the fish is dried before further preparation.

• Some small fish, such as trout and lemon sole, can be cooked whole and large ones, such as
turbot and salmon, are often cooked whole for special menu occasions. However, most large
fish is cut into portions, usually cut into steaks, or filleted.

• White round fish is usually skinned and can be cut into steaks or fillets easily because the
texture is firmer. For oily fish, the skin is often left on because removing it can damage the
softer flesh.

SHELLFISH PROCESSING

If you do not know how to prepare shellfish, it's time to learn. While preparing shellfish may seem intimidating, it is
not nearly as difficult as you might imagine. Once you understand the various types of shellfish and a couple basic
preparation techniques, you will be well on your way to delivering up delicious seafood dishes to your family and
friends

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9 CO_Q2_TLE-Cookery10_ Module 7
4. Cleaning Mussels
beard
1. Clean shells thoroughly:
• Scrub well under cold running water.
• Scrape off barnacles, if any, with a clam knife.
• Remove the beard, a fibrous appendage protruding
from between the shells. Do not do this until just
before cooking, because it may kill the shellfish. Source: http://chefwebb.weebly.com/uploads
/2/6/3/9/26395035/chapter_21_fish
_and_shellfish.pdf
2. Mussels may be sandy inside if not commercially grown. They may be soaked in brine and flour or
cornmeal like clams to rid them of sand.

Activity 3: Identify Me
Directions: Below are images of fish and shellfish processing. Identify the processing technique
described and select the letter that best corresponds to the correct answer. Write your
answer in your activity notebook.
A. Scaling B. Dressing C. Filleting D. Deboning E. Skinning

F. Deveining G. Splitting H. Opening I. Peeling J. Cleaning

1. 2. 3.

4. 5. 6.

7. 8. 9.

10.

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 PERFORMANCE 3: Graphic Organizer
Directions: In this lesson, you learned the different techniques used for processing seafood before cooking. Use a
graphic organizer to discuss the different processing techniques for fish and shellfish (one graphic
organizer for fish and one graphic organizer for shellfish). Use a short coupon bond.

Your answer will be rated using the rubric below.

Criteria Excellent (20) Good (15) Satisfactory (10) Needs

Improvement (5)

Subject Subject knowledge Subject knowledge Some subject Subject

Knowledge is evident is evident in much knowledge is knowledge is not
throughout the of the output. evident. Some evident.
output. All Most information information is Information is
information is is clear, confusing and confusing and
clear, appropriate, appropriate, incorrect. incorrect.
and correct. and correct.

Appearance Graphic organizer is Graphic organizer is Graphic organizer is Graphic organizer

very neat, very easy neat and easy to somewhat neat and is messy and
to read and has 1-2 read but has 3-4 easy to read but has contains many
errors in spelling. errors in spelling. 5-10 errors in spelling errors.
spelling.

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Directions: Read the following questions carefully, select the letter of the correct answer and write in your answer on a
separate sheet of paper.
1. Which among the following fish is not scaled?
A. Tilapia B. Milkfish C. Catfish D. Bass
2. What should you do to have a cleaner cut when filleting or skinning fish?
A. Use a sharp knife.
B. Oil the skinning knife.
C. Keep the skinning knife dry.
D. Keep the skinning knife clean and wet.
3. Why are white round fish usually skinned and cut into steaks or fillets?
A. Because the texture is firmer.
B. Because the skin is not edible
C. Because they have more flesh.
D. Because they are more flavorful.
4. Which of the following is the second step when dressing a fish?
A. Eviscerate.
B. Scale the fish
C. Remove the head
D. Cut off the tail and fins
5. Which of the following is the first step to do when cleaning soft shell crabs?
A. Pull off the gills.
B. Pull out the stomach sac.
C. Pull back one side of the top shell.
D. Cut off the head just behind the eyes and top.
6. When opening clams, jostling too much should be avoided because
A. The clam’s meat will shrink.
B. The clams will lose their plump.
C. The clams will “clam up” tighter.
D. The clam’s meat will be damaged.
7. How do you clean mussels that are sandy?
A. Cook the mussels as is.
B. Open and wash with cold water.
C. Soak in brine and flour or cornmeal.
D. Soak the mussels in hot water for a few minutes
8. The skin of this type of fish is often left on when filleting because removing it can damage the softer flesh.
A. Flat fish B. Lean fish C. Oily fish D. Round fish
9. What should you avoid when opening of an oyster to prevent the flesh from losing its plumpness?
A. Cutting the flesh.
B. Breaking the shell.
C. Using a dull oyster knife.
D. Jostling the oyster too much.
10. Which of the following step is optional when filleting flatfish?
A. Remove the fillet completely.
B. Cut off the head, just behind the gills.
C. Make long smooth cuts against the backbone.
D. Make a cut from head to tail just to one side of the center line, down to the backbone.
11. Which of the following is the 6th step in cleaning a squid?
A. Pull off the skin.
B. Remove the ink sac.
C. Pull out the tail tube and cartilage.
D. Cut off the tentacles just above the eyes.
12. Which of the following is the 4thstep in splitting a lobster?
A. With a firm thrust of a French knife, pierce the head.
B. Pull out and discard stomach, a sac just behind the eyes.
C. With a sharp blow of the back of the knife, crack the claws.
D. Bring the knife down firmly through the center of the lobster to split it in half.
13. Which of the following statements is not true when processing fish?
A. Round fish are not skinned because they have very soft flesh.
B. Scales and fins should be removed and, in most cases, the head also.
C. All fish should be washed under cold, running water before and after any manual preparation.
D. The fish may have to be gutted and you should ensure that all blood and innards are removed
and that the fish is dried before further preparation.
14. Which of the following statements is not true when processing shellfish?
A. Scrub shells thoroughly before opening.
B. Avoid jostling the clam too much, it will “clam up” tighter.
C. Try not to cut the flesh of the mussels, or it will lose plumpness.
D. Oysters to be cooked may be opened by spreading them on a sheet pan and placing them in a
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 hot oven just until the shells open.
15. Which of the following should be removed just before cooking when cleaning mussels?
A. Barnacles B. Beard C. Meat D. Shell

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ACTIVITY 3 Importance

PERFORMANCE 4: Capture a video of yourself cooking a FISH AND SHELLFISH dish according to your
preferred recipe. Present the product creatively. Your product and performance will be evaluated using the
rubric given.

14 CO_Q2_TLE-Cookery10_ Module 7
Directions: Read the following questions/statements carefully and select the letter of the correct answer and write it
in your activity notebook.
1. Because most fish is not purchased whole or dressed but as fillets, steaks or other portions, what must be your
primary check for freshness?
a. color b. odor c. texture d. temperature
2. Cooked lobster meat must be covered and refrigerated at 30° to 34°F (–1° to 1°C). It is very perishable and
should be used in .
a. 1-2 days b. 3-4 days c. 1 week d. 2 weeks
3. What is the is the slowest but safest method you can use when thawing fish?
a. Thawing in the microwave c. Thawing at room temperature
b. Thawing in the refrigerator d. Thawing under the sun
4. Why should the temperature of the refrigerator be maintained at 35 F to 40oF when thawing fish?
o
a. a. To prevent the refrigerator from being destroyed. c. To hasten the thawing period.
b. To discourage growth of harmful organisms. d. None of the above
5. Why should you wrap peeled shrimp before placing on ice or covered and simply refrigerated?
a. To retain soluble nutrients and flavor. c. To prevent formation of ice crystals.
b. To maintain the color of the peeled shrimp d. None of the above.
6. You bought fresh milkfish in the market for tomorrow’s lunch- sinigang, what should you do to maintain the
freshness and quality of the seafood?
a. Clean and place in the refrigerator immediately.
b. Clean and parboil the seafood and continue cooking the next day
a. Clean, remove the entrails, wrap and place in the freezer.
b. Wrap and leave at room temperature.
7. Like oysters, clams to be cooked may be opened by spreading on sheet pans and placing in a hot oven just until
the shells open. What should you do to clams/oysters that do not open.
a. Boil the clams for them to open
b. Get an oyster knife and open the clams.
c. Discard any that do not open because they were likely dead before cooking.
d. None of the above.
8. Fish if possible, should never be thawed out at room temperature, why?
a. Because the warm temperatures would allow bacteria to grow
b. Because fish nutrients will evaporate at room temperature.
c. Because it would take longer for the fish to thaw.
d. None of the above
9. You have just received delivery of frozen shellfish. What should you check before accepting the shipment?
a. Where it came from c. Color of the shellfish
b. Look for the labels d. None of the above
10. When purchasing cuts of fish, smoked fish or frozen fish you need to look for the following except one.
a. Fillets should be neat with firm flesh.
b. They should be firm and closely packed together.
c. White fish should have a white translucent color with no discoloration.
d. They should be frozen hard with dry patches
11. The shelf life of fish depends on the following except one
a. weight of the fish c. quality of the fish
b. variety of the fish d. time of purchase of the fish
12. Which of the following statements is not true when purchasing frozen fish?
a. Fish should be frozen hard with no signs of thawing.
b. There should be no damage to packaging.
c. There should be no dull, white, dry patches which may indicate freezer burn.
d. Should have a thick layer of ice as a glaze. This glaze should not have evaporated or melted.
13. The thorax section of a lobster that should be removed if it contains a dark material but is often left in if it is clear.
a. tomalley b. intestinal vein c. stomach d. coral or roe
14. Which of the statement is not true when handling seafood?
a. Cover seafood container or store in separate box away from other foods.
b. Whole fish should be drawn—that is, viscera removed as soon as possible because the entrails
deteriorate quickly.
c. Whole or drawn fish are wrapped.
d. Cut fish (fillets, steaks, portions) should be wrapped or left in original moisture proof wrap. Seal fillets
or steaks in plastic bags or containers; then cover them with ice in trays
15. As with any type of food it is important to handle seafood safely to reduce the risk of foodborne illness, often
called .
a. belly burn c. food poisoning
b. foodborne diseases d. food contamination
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