10

NO.

Technology and Livelihood

Education
HE – COOKERY 10
Learning Activity Sheet 4
Quarter 3 - Week 4
(Store Fish)

REGION VI – WESTERN VISAYAS

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TLE/HE 10 - Cookery
Learning Activity Sheet: Quarter 3 MELCS 4
First Edition, 2020
Published in the Philippines
By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency
or office wherein the work is created shall be necessary for exploitation of such work for
profit. Such agency or office may, among other things, impose as a condition the payment
of royalties.

This Technology and Livelihood Education Learning Activity Sheet (LAS) is

developed by DepEd Region 6 – Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced or

transmitted in any form or by any means electronic or mechanical without written
permission from the DepEd Regional Office 6 – Western Visayas

DEVELOPMENT TEAM OF TLE ACTIVITY SHEET

Writer: Chelie Rose M. Guitche/Helen C. Patarata
Reviewer / Editor: Montesa D, Subiate
Quality Assurance: Melmar H. Lacson

Division of Negros Occidental Management Team:

SDS Marsette D. Sabbaluca, CESO VI

ASDS Dennis G. Develos / ASDS Ma. Teresa P.
Geroso Zaldy H. Reliquias PhD, Chief-CID
Raulito D. Dinaga, EPS-LRMS
Severino O. Abelay, EPS-EPP/TLE

Regional Management Team:

Gemma M. Ledesma, RD
Dr. Josilyn S. Solana, ARD
Dr. Elena P. Gonzaga, CLMD Chief
Donald T. Genine, LR EPS
April C. Velez, EPP/TLE EPS

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Introductory Message

Welcome to Cookery Grade 10!

The Learning Activity Sheet is a product of the collaborative efforts of the Schools
Division of Negros Occidental and DepEd Regional Office VI - Western Visayas through
the Curriculum and Learning Management Division (CLMD). This is developed to guide
the learning facilitators (teachers, parents and responsible adults) in helping the learners
meet the standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to guide

the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in acquiring
the lifelong learning skills, knowledge and attitudes for productivity and employment.

For learning facilitator:

The Technology and Livelihood Education Activity Sheet will help you facilitate
the teaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and learner. This will be
made available to the learners with the references/links to ease the independent learning.

For the learner:

The Technology and Livelihood Education Activity Sheet is developed to help

you continue learning even if you are not in school. This learning material provides you
with meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer the
assessments. This will be returned to your facilitator on the agreed schedule.

TLE-HE- COOKERY GRADE 10

Name of Learner:____________________________________________________
Grade Level: _______________________________________________________
Section: ___________________________________________________________
Date: _____________________________________________________________
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 LEARNING ACTIVITY SHEET

I. Learning Competency with Code

1. Storing of fish and shellfish

II. Background Information for Learners

Storing of Fish and Shellfish

Fresh Fish

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.
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.
2. Refrigerate at 30° to 34°F (-1° to 1°C...
3. Fish may be stored for 1 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.

Frozen Fish

1. Store at 0°F (-18°C. or colder.

2. Keep well wrapped to prevent freezer
burn
3. Maximum storage time: Fat fish – 2
months; Lean fish – 6 months.
4. Rotate stock – first in, first out.

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Shellfish
A. Oyster

1. Keep live oyster in a cold, wet place in the

cartons or sacks.
2. 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.
3. Keep frozen oysters in freezer at 0°F (-18°C.
or colder, until ready for use.

Lobster and Shrimp

1. Store at 0°F (-18°C. or colder).

2. Fresh or thawed shrimp in shell are stored on
crushed ice, like whole fish.
3. Peeled shrimp lose soluble nutrients and flavor when
stored unwrapped on ice. They should be wrapped
before placing on ice or covered and simply
refrigerated.
4. Packed in moist seaweed or in moist, heavy paper,
kept in a cool place.

Written Works No. 4

III.Directions / Instructions: Match Column A with Column B. Write the letter of

the correct letter of your answer in your test notebook. Items in column B may
be answered twice or more

Column A Column B

1. Removed viscera first before storing A. fresh fish

2. Wrapped to prevent freezer bums B. frozen fish
3. Kept in cold, wet cartons C. lobster and shrimp
4. Packed in moist seaweed D. shellfish
5. First in, first out E. all of the above
6. Wrapped before freezing
7. Left in original moisture proof wrapped
8. Refrigerate at 30° to 34°F (-1° to 1°C)
9. Store at 0°F ( -18°C. or colder)
10. Store for 1 to 2 days

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Performance Task No. 4
Directions: Perform experimental fish cookery. Make your own recipe and prepare, cook
and present the product. Explain how to properly store your output. Your
performance will be evaluated using the given rubric.

4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.

3 Can perform the skill satisfactorily without assistance or supervision

2 Can perform the skill satisfactorily but requires some assistance and/or
supervision

1 Can perform parts of the skill satisfactorily, but requires considerable

assistance and/or supervision

IV. Reflection

1. I learned that _________________________________________________

2. I believed the _________________________________________________
3. In my opinion _________________________________________________

V.Reference for learners

Technical-Vocational Livelihood- Home Economics – Cookery 10 Manual