Tle10 He Cookery q2 Mod6 Preparingandcookingseafooddishes v3 (91 Pages)

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Technology and
Livelihood Education
Home Economics (Cookery)
Quarter 2 - Module 6
Preparing and Cooking Seafood Dishes
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Department of Education • Republic of the Philippines
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Technology and
Livelihood Education
Home Economics (Cookery)
Quarter 2 - Module 6
This module was collaboratively developed and reviewed by

educators from public school. We encourage teachers and other education
stakeholders to email their feedback, comments, and recommendations to the
Department of Education at bukidnon@ deped.gov.ph.
We value your feedback and recommendations.
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Quarter II: Module 6
Content Standard Performance Standard
The learner demonstrates The learner independently prepares

understanding in preparing and and cooks seafood dishes.
cooking seafood dishes.
What I Need to Know
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 how to handle,
prepare, cook and store seafood dishes. It is divided into five lessons, namely:
Lesson 1: Perform Mise’en Place

Lesson 2: Handle fish and Seafood
Lesson 3: Cook fish and Shellfish
Lesson 4: Plate / Present Fish and Seafood
Lesson 5: Store Fish and Seafood
After going through this module, you are expected to:
1. Prepare the kitchen tools, equipment and ingredients based on required

standard
2. Identify types, varieties, market forms and characteristics of seafood
3. Handle seafood hygienically
4. Clean, cut, and fillet seafood
5. Prepare ingredients according to a given recipe
6. Demonstrate various methods of cooking fish and shellfish
7. Prepare and present fish and seafood dishes
8. Perform guidelines in serving fish and seafood dishes
9. Ensure that trimmings, fish, and seafood are stored hygienically
10. Store seafood in accordance with FIFO operating procedures and
standard storage requirement.
What I Knowvii(Pretest)
Directions: Read the following questions carefully and choose the letter that is best
describes by the statement. Write your answer in a separate sheet.
1. Which of the following are the tool used for removing bone especially in
preparing
fillet?
A. Bone tweezers C. Brushes
B. Baking tray D. Knife
2. Which of the following tools is not used in scaling and deboning fish?
A. Chopping board C. Shellfish
B. Kitchen knife D. Plating plate
3. Which equipment is used for storing food (unspoiled) for longer period of time?
A. Cabinet C. Kitchen ware
B. Fridge D. Storage box
4. Which of the following is intended to be used in preparing food for general

purposes?
A. Bowl C. Kitchen knife
B. Cutting board D. Shell knife
5. Which of the following is a flat-bottomed pan used for frying, searing and
browning of food?
A. Frying pan C. Pressure cooker
B. Grill D. Steamer
6. Which kind of fish has no internal bone structure?

A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
7. Which of the following fishes is high in fat?

A. Bass C. Mackerel
B. Cod D. Red Snapper
8. Which of the following fish is low in fat?
A. Cod C. Trout
B. Salmon D. Tuna
9. Which is the market form of fish when viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
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10. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
11. Which market form of fish requires both sides of a fish still joined but
bones are removed?
B. Drawn D. Steak
12. Which of the following market form of fish is completely intact,

B. Drawn D. Whole or round
13. Which of the following is not the market form of mollusks?

A. Mollusks live in shell.
B. Mollusks can be stored in canned
C. Chucked mollusks can be fresh or frozen
D. Mollusks have rough, irregular shells.
14. Which of the following correctly describe the characteristics of mollusks?

A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. both A and B
15. Which of the following is the characteristics of crustaceans?

D. Lobster shell is dark green or bluish green but turns red when cooked.
What I Need to Know
Welcome to lesson 1 on this module Perform Mise’En Place!

This lesson is intended to develop your knowledge in tools and equipment
needed in preparing, cooking, and storing seafood products. You will also learn
about classification, characteristics and market forms of fish and shellfish.
At the end of the lesson you are expected to:
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● Prepare the kitchen tools, and equipment and ingredients based on
required standard;
● Identify types, varieties, nutritive value, composition, characteristics
and market forms of fish and shellfish;
● Assemble ingredients according to recipes recipe card or enterprise
standard.
What I Know (Pretest)
preparing
fillet?
2. Which of the following tools is not used

1 in scaling and deboning fish?

purposes?
browning of food?
B. Grill D. Steamer


A. Bass C. Mackerel

A. Cod C. Trout
B. Salmon D. Tuna
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B. Cat fish D. Sole
bones are removed?
B. Drawn D. Steak



D. both A and B

D. Lobster shell is dark green or bluish green but turns red when cooked.
What’s In
In the previous lesson we already learned how to prepare, cook and store
vegetable. Now enumerate at least 8 tools and equipment’s we have been using.
Use separate sheet of paper for your answer.
1.____________________ 5.______________________
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2.____________________ 6. ______________________
3.____________________ 7. ______________________
4.____________________ 8. ______________________
What’s New
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.
What is It
Tools and Equipment Needed

Fish bone tweezers- are used for removing small bones from raw
fillet
of fish. The ends perfectly touch, allowing you to grip the most bone
and
pull them out.
Kitchen shear- also known as kitchen scissors, are

intended for
cutting, trimming food such as meat and fish.
Shellfish knives-this is a classic looking pocket knife

ideal for gently
opening oyster and shellfish.
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A cutting board (or chopping board) is a durable board on which to
place material for cutting. The kitchen cutting board is commonly
used in preparing food.
A kitchen knife is any knife that is intended to be used in food

preparation. While much of this work can be accomplish with a few
a few general purposes.
Rubberized gloves-Its primary purpose is the protection of the hand

in performing tasks especially during the preparation of fish.
Brushes made for multiple kitchen tasks. They can be used for

sanitary cleaning or they can be used to clean food, such as fruits,
mushrooms, or shellfish. Kitchen brushes are available in any
shapes.
A spatula is a hand-held tool that is used for lifting, flipping, or

Spreading.
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying,

searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in
diameter with relatively low sides that
A grill is a device used for cooking food. With a grill, food is usually

roasted. Some grills use charcoal or wood, and other grills us
propane
gas to cook the food. Using wood or charcoal makes smoke and
changes the flavour of the food.
Tongs-used for picking up pieces of coal and placing them on a fire

without burning fingers or getting them dirty
Plating Plate- Choose your plate wisely by making sure it's big

enough
to allow your food to stand out.
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Oven- is a thermally insulated chamber used for the heating, baking,
or drying of a substance, and most commonly used for cooking.
Refrigerator -sometimes called fridge is a machine for keeping items

cold or good (unspoiled) for a longer period of time.
Plastic Packaging for frozen-used for packing frozen products

like fish and meat.
A sheet pan, baking tray or baking sheet is a flat, rectangular

metal pan or ceramic used in an oven.
Fish scale- is a kitchen tools used for taking out the scales of the fish.
Composition and Nutritive Value of Fish
Fish and shellfish contain high quality protein and other essential nutrients and are
important part of a healthful diet. In fact, a well-balanced diet that includes a variety of
fish and shellfish can contribute to heart health and aid in children’s proper growth and
development. Fat Fish are those that are high in fat and lean fish are those are least
in fat. It is important to recognize the kind of fish that we are going to prepare and
cook so that we can know what cooking methods are suitable in that kind of fish to
prevent overcooked and undercooked. Overcooking of seafood can cause loss of
flavor and lessen the nutrients value. Undercooked seafood can leads also into
poisoning.
A fish is made up of water, protein, fats and small amount of minerals and vitamins. It
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has very little connective tissue. This means that:
1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will result to toughening of protein.
3. Moist-heat methods are used not to create tenderness but to preserve
moistness and provide variety.
4. Cooked fish must be handled very carefully.
Fish are divided into two types:

A. Fat Fish – the term “fatty fish” these are the tastiest and healthiest food from the
sea. Oily fish and full of omega -3 fatty acids such as (salmon, tuna,
trout, mackerel).
B. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)
Classifications of Seafood
Fish products are divided into two categories

1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish –
1. Flatfish
Flounder
Sole
2. Round fish
Black sea bars
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Bluefish
Cod
Grouper
B. Freshwater fish
Cat fish -round
Eel -round
Tilapia
2. Shell fish – fish with external shells but no internal bone structure. They have hard
outer shells.
Two classifications of Shellfish
A. Mollusks – are soft sea animals
● Bivalves – they have a pair of hinged shells (clams, oysters)
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● Univalves – they have a single shell (abalone)
● Cephalopods – (octopus, squid)
B. Crustaceans-are animals with segmented shells and jointed legs

(shrimps, crabs)
Market Forms of Fish
1. Whole round- completely intact, as caught
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2. Drawn- viscera removed
3. Steak- cross section slices, each containing a section of

backbone.
4. Dressed-viscera, scales, head, tail and fins are removed.
5. Fillets – boneless side of fish, with or without skin.
6. Butterflied fillets – both sides of a fish still joined, but

with bones removed.
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7. Sticks or tranches – cross-section slices of fillet
Characteristics and Market forms of Shellfish
Characteristics
A. Mollusks
▪ Oysters have rough, irregular shells.
▪ Flesh of oyster is extremely soft and delicate and contains high percentage of
water.
▪ Hard-shell clams – can be eaten raw
▪ Soft-shell clams are called steamers. The usual way to cook is to steam.
▪ The shells of mussels are not as heavy as clamshells, yellow to orange in
color and firm but tender when cooked.
▪ Scallops are creamy white in color and have a sweet flavor.
▪ Squid is somewhat chewy and are cut up or either fried quickly.
B. Crustaceans
▪ The lobster shell is dark green or bluish green but turns red when cooked
▪ Live lobster must be alive when cooked.
Market Forms
A. Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned
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B. Crustaceans
1. live
2. cooked meat, fresh or frozen.
What’s More
A. Directions: Identify the following pictures below and write each function or uses
in one sentence. Write your answer in a separate sheet of paper.
1.) ------------------------------
-------------------------------------------------------------------------------------------------------.
2.) -------------------------------
--------------------------------------------------------------------------------------------------------.
3.) ----------------------------
---------------------------------------------------------------------------------------------------------.
4.) ---------------------------
--------------------------------------------------------------------------------------------------------.
5.) ---------------------------
--------------------------------------------------------------------------------------------------------.
B. Directions: Inside the box are varieties of fish and shellfish. Identify/classify them
according to their characteristics.
Cat fish Blue fish Abalone Flounder Octopus

Squid Shrimps Grouper Tilapia Eel
Crabs Sole Oyster Clams Cod
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Salt water fish Fresh water fish Mollusks Crustaceans
2.
3.
4.
5.
C. Direction: Identify the following market form of fish.
1._______________
2.________________
3. ________________ 4. ________________
5. _______________
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What I Have Learned
Directions: Fill in the blank with a missing word in the sentence.

Before preparing fish and shellfish for cooking you need to prepare first the
tools or utensils to be used. The following tools to prepare are fish bone tweezers
used for removing small 1. __________ from raw fillet of fish, kitchen shear is also
known as kitchen __________, chopping board is a durable board on which to place
item or material for 3. __________, shellfish knives is a classic looking pocket knife
ideal for opening __________ and kitchen knife is used for general purposes or 5.
__________ preparation.
Fish consists of water 6. __________ and fat and small amount of minerals and
7.__________. Fish has very little connective tissue. It means fish cooks very
quickly, even at 8._________ heat. Fish is naturally tender. High heat will result to
toughening of protein. Moist heat methods are used not to create tenderness but to
preserve moistness and provide variety. Cook fish must be handled very carefully. 9.
__________fish are those that are high in fat like salmon, tuna, trout and mackerel
10. __________ fish are those that are low in fat the following examples are sole,
red snapper and bass.
Shellfish is a fish with an 11. __________shells but no internal bone structure.
They have 12.__________ outer shells. Shellfish fish are classify into two groups,
the mollusks and crustaceans. Mollusk are 13. __________ sea animals and can be
eaten raw like clams.
Crustaceans are animals with 14.__________ shells 15 _________legs like shrimps
crabs and lobster.
What I Can Do
A. Your mother task you to prepare and cook (Daing na Bangus) for breakfast.
List down tools and utensils you need to prepare in preparing and cooking
(Daing na Bangus).
1.___________________
2.___________________
3.___________________
4.___________________
5.___________________
B. Draw a market form of Daing na Bangus.
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Additional Activities
Directions: Make a portfolio in different recipe, based in the market form of

fish/shellfish. Your output will be checked using the scoring rubric below.
SCORE CRITERIA
5 Compiled properly 15 or more recipes of fish dishes in

an attractive manner.
4 Compiled properly 12-14 recipes of fish dishes in an

attractive manner.
3 Compiled properly 8-11 recipes of fish dishes in a

simple manner.
2 Compiled properly 5-8 recipes of fish dishes in a simple

manner.
1 Compiled less than 5 recipes of fish in disorganized

manner.
Lesson
Handle Fish and Seafood
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What I Need to know
Welcome to the next lesson on this module Handle Fish and Seafood!
At the end of this lesson you will able apply knowledge and skills in correct
handling and storing fish and seafood. Since seafood is more perishable than many
food items, the consumer must pay a little more attention to its careful handling.
At the end of this lesson you are expected to:
● Handle seafood hygienically
● Thaw frozen seafood correctly to ensure maximum quality and maintain
nutritional value.

Directions: Read and understand the questions carefully and choose the letter of
the
correct answer. Write your answer in a separate sheet.
1. Which of the following is correct in checking the freshness of the fish?

A. The eyes is cloudy and mild odor C. Red or pink gill shiny skin
B. Flesh texture is hard or inelastic D. Both A and C
2. If you buy fish in the market, which one would you prefer?
A. Fresh and mild odor C. Texture of flesh is inelastic
B. Shiny scales and lightly cling D. Both A, B and B
3. Which of the following is not correct in checking the freshness of fish?

A. Eyes are clear, shiny and bulging
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B. Flesh texture is hard and inelastic
C. Red or pink gills with fresh and mild odor
D. Shiny scales and tightly cling on the skin
4. Which of the following is correct in handling fresh shellfish?

A. Live or shucked oysters must have a very mild, sweet smell.
B. Discard any mussels that are very light in weight or seem to be hollow.
C. Strong fishy odor or a brownish in color should be thrown- away
D. Both A, B and C
5. Which of following is not correct in handling seafood?

A. Oysters, clams, mussels in the shell must be alive before cooking
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B. Crabs and lobster should kept alive before cooking
C. Frozen shrimp should be solidly frozen when received
D. A strong fishy or iodine smell indicate that shellfish is fresh.
6. Which of the following is correct in handling shrimps?

A. Fresh shrimp smell fishy.
B. All shrimp should smell fresh and sweet.
C. Frozen shrimp should be solidify when we stored.
D. Glazed shrimp should be shiny with no freezer burn.
.
7. Which of the following is correct in handling crabs?
A. Crabs should be kept alive until cook.
B .Crabs should be dead before cooking
C. Frozen crabmeat should be treated like any other frozen fish
D. Both A and B.
8. Which of the following is correct in handling and storing fresh fish?

A. Cut fish should be wrapped in original moisture proof.
B. Fresh fish maybe stored for1-2 days.
C. Fresh fish refrigerated in the box at 30° to 34°F or (-1° to 1°C.)
D. All of the following.
9. Which of the following is not correct in handling frozen fish?

A. Frozen fish store at 0°F (-18°C. or colder).
B. Frozen fish should be well wrapped.
C. Frozen fish, first out, first in.
D. The maximum storage of frozen fish in lean fish is 6-months
10. Which of the following the process of thawing frozen fish

A. Handle thawed fish as fresh fish. Do not refreeze.
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B. Frozen fish store at 0°F (-18°C. or colder).
C. Frozen fish should be well wrapped.
D. Frozen fish the maximum storage time of lean fish is 6-months
11. Which of the following is not the process of thawing frozen fish?
A. Fillets that are to be breaded can be partially thawed.
B. Handle thawed fish as fresh fish. Do not refreeze.
C. Items should be well wrapped, with no freezer burn.
D. Thaw in refrigerator, never at room temperature.
12. Which of the following is correct in handling shrimps

A. Kept frozen at 0°F (-18°C) or lower
B. Peeled shrimp should be wrapped before placing on ice
C. Thaw in refrigerator
D. All of the above
13. Which of the following is the proper handling of crabs?

A. Frozen crabmeat is very perishable when thawed
B. Live crabs should be kept alive until cooked.
D. Both A and B
14. Which of the following is not correct in handling crabmeat?

D. Both A and B
15. Which of the following is correct in handling of lobsters?
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A. Cooked lobster meat must be covered and refrigerated at 30° to 34°F.
B. Lobsters are either live or cup up before cooking
C. Live lobsters can be kept in two ways, packed in moist seaweed and in salt
water
D. All of the above.
What’s In
Directions: In previous lesson we discussed about the market form fish. Identify the
market form of fish. Write your answer in a separate sheet of paper.
1.________________ 5.
______________
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2._________________ 6.
_________________
3.__________________
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7._________________
4.__________________
What’s New
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.
What is It
Checking the freshness of fish and Shellfish

Fin Fish
1. Fresh and mild odor.
2. Eyes are clear, shiny and bulging.
3. Red or pink gills.
4. Texture of flesh is firm or elastic
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5. Shiny scales, and tightly cling on skin.
Shellfish
1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when
jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage .
5. Live lobster must be alive when cooked. The meat will be firm and the tail
springs back when straightened.
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6. Frozen shrimp should be solidly
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy
or iodine smell
indicates age or spoilage.
9. Live crabs should be kept alive

until cooked.
10. Frozen crabmeat should be treated like any other
frozen fish.
Handling and Storing of Fish and Shellfish
Fresh Fish
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1. Store on crushed ice. Use drip pans to allow for drainage of
melted ice. Change ice daily. Cover container store
in separate box away from other foods. Whole fish should
be
drawn because entrails deteriorate rapidly. Cut fish should
be
wrapped or left in original moisture proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept longer,
wrap
and freeze immediately.
4. Check store fish for freshness just before using
Frozen Fish
1. Frozen products should be frozen, not thawed when received.

2. Items should be well wrapped, with no freezer burn.
3. Store at 0°F (-18°C. or colder.
4. Maximum storage time
Fat fish -- 2 months
Lean fish -- 6 months
5. Rotate stock – first in, first out
Handling and Thawing frozen fish

1. Thaw in refrigerator, never at room temperature. If pressed
for time. If keep in original moisture-proof wrapper and
thaw
under cold water.
2. Small pieces like fillets and steaks can be cooked from
frozen
state to prevent excessive drip loss. Large fish should be
thawed
for even cooking.
3. Fillets that are to be breaded can be partially thawed.
4. Handle thawed fish as fresh fish. Do not refreeze.
5. Breaded, battered and other frozen prepared fish items are
mostly cooked from frozen state.
Shellfish
1. MUSSELS
● Keep refrigerated ( 32°F to 35°F/0° to 2°C) and protect
from light.
● Store in original sack and keep sack damp.
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2. SCALLOPS
● KShucked scallops can be cooked without further
preparation.
● eep scallops covered and refrigerated (30°F to 34°F).
Do not let rest directly on ice or they will lose flavor and
become watery.
3. LOBSTERS
● Live lobsters are either live or cup up before cooking.
Live lobsters are plunged head first into boiling water,
then simmered for 5 – 6 minutes. If served hot, they are
drained well and split in half, and claws are cracked.
● Live lobsters can be kept in two ways
1. packed in moist seaweed, kept in a cool place
2. in saltwater
● Cooked lobster meat must be covered and refrigerated
at 30° to 34°F. It is very perishable and should be used
in 1-2 days
4. SHRIMPS
● Kept frozen at 0°F (-18°C). or lower
● Thaw in refrigerator
● Peeled shrimp should be wrapped before placing on ice
● Shrimp served hot must be peeled and deveined before
cooking
● Shrimp to be served cold, must be peeled after cooking
to preserve
flavor.
5. CRABS
● Live crabs should be kept alive until cooked.
● Frozen crabmeat is very perishable when thawed. It
must be treated
like any other froze fish
What’s More
A. Directions: Write TRUE if the statement is correct and FALSE if it wrong.
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_______1. Oysters have rough and regular shell.
_______2. Fresh shrimps should smell fresh and sweet.
_______3. Glazed shrimp should be shiny with no freezer burn.
_______4. Frozen Crabmeat should be treated like any other frozen fish.
_______5. Strong fishy odor or brownish in color is a sign of age or spoilage of

mussels.
_______6. Glazed shrimp should be shiny with no freezer burn.
_______7. Live crabs should be kept alive until cooked.
_______8. Frozen crabmeat is very perishable when thawed.
_______9. Shucked scallops cannot be cooked without further preparation.
_______10. Keep scallops covered and refrigerated (30°F to 34°F).
_______11. Shrimp can kept frozen at 0°F (-18°C) or lower
_______12. It is ok for peeled shrimps not to wrap before placing on ice.
_______13. Handle thawed fish as fresh fish. Do not refreeze.
_______14. Fresh fish cannot store in refrigerator for 1 to 2 days.
_______15.The maximum storage time of frozen fish especially fat fish is 6 months.
What I Have Learned
Directions: Fill in the blank with a missing word in the sentence.

Before preparing a whole fish, it is important to ensure if it is 1.______. The gills
should be moist and bright 2.______or pink. The eyes are 3.________ shiny and
bulging. Texture of the flesh is firm or 4. _____. Fresh fish have a 5.______ scales,
tightly cling on the skin and fresh smell.
Handling shellfish like oyster, clams, and mussels in the shell must be
6.______. Live or shucked oyster must have a very mild and 7. _______smell.
Strong fishy odor or brownish in color is a sign of age or 8. ________. Glazed shrimp
should be shiny with on freezer 9._______. Live crabs and lobster should be kept
alive until it
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10. ________.
What I Can Do
You are supposed to buy fish in a wet market. Give at least five characteristics of
fresh fish.
1._____________________________________________________________.
2._____________________________________________________________.
3._____________________________________________________________.
4._____________________________________________________________.
5._____________________________________________________________.
Assessment
Directions: Read and understand the questions carefully and choose the letter of
the correct answer. Write your answer in a separate sheet
1. Which of the following is correct in checking the freshness of the fish?
A. The eyes is cloudy and mild odor C. Red or pink gill shiny skin
B. Flesh texture is hard or inelastic D. Both A and C
2. If you buy fish in the market, which one would you prefer?
A. Fresh and mild odor C. Texture of flesh is inelastic
B. Shiny scales and lightly cling D. Both A, Band B
3. Which of the following is not correct in checking the freshness of fish?

A. Eyes are clear, shiny and bulging skin
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B. Flesh texture is hard and inelastic
C. Red or pink gills with fresh and mild odor
D. Shiny scales and tightly cling on the skin
4. Which of the following is correct in handling fresh shellfish?

A. Live or shucked oysters must have a very mild, sweet smell.
B. Discard any mussels that are very light in weight or seem to be hollow.
C. Strong fishy odor or a brownish in color should be thrown- away
D. Both A, B and C
5. Which of following is not correct in handling seafood?

A. Oysters, clams, mussels in the shell must be alive before cooking
B. Crabs and lobster should kept alive before cooking
C. Frozen shrimp should be solidly frozen when received
D. A strong fishy or iodine smell indicate that shellfish is fresh.
6. Which of the following is correct in handling shrimps?

A. Fresh shrimp smell fishy.
B. All shrimp should smell fresh and sweet.
C. Frozen shrimp should be solidify when we stored.
D. Glazed shrimp should be shiny with no freezer burn.
.
7. Which of the following is correct in handling crabs?
A. Crabs should be kept alive until cook.
B .Crabs should be dead before cooking
C. Frozen crabmeat should be treated
25 like any other frozen fish.
D. Both A and B.
8. Which of the following is correct in handling and storing fresh fish?

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9. Which of the following is not correct in handling frozen fish?
A. Frozen fishes stored at 0°F (-18°C. or colder).
D. The maximum storage of frozen fish in lean fish is 6-months
10. Which of the following the process of thawing frozen fish

A. Handle thawed fish as fresh fish. Do not refreeze.
B. Frozen fish store at 0°F (-18°C. or colder).
C. Frozen fish should be well wrapped.
D. Frozen fish the maximum storage time of lean fish is 6-months
11. Which of the following is not the process of thawing frozen fish?
A. Fillets that are to be breaded can be partially thawed.
B. Handle thawed fish as fresh fish. Do not refreeze
C. Items should be well wrapped, with no freezer burn
D. Thaw in refrigerator, never at room temperature

A. Kept frozen at 0°F (-18°C). or lower
D. All of the above
13. Which of the following is the proper handling of crabs?

D. Both A and B
31
14. Which of the following is not correct in handling crabmeat?
D. Both A and B
15. Which of the following is correct in handling of lobsters?

A. Cooked lobster meat must be covered and refrigerated at 30° to 34°F.
B. Live lobsters are either live or cup up before cooking
C. Live lobsters can be kept in two ways, packed in moist seaweed and in salt
water
D. All of the above.
Directions: Match column A with column B. Write your answer in separate sheet of
paper
Your answer can be repeated
A B
1. Keep refrigerated (32°F to 35°F/0° to 2°C). A. Fresh fish
2. Maximum storage time of fat fish is 2 months B. Frozen fish
3. Kept frozen at 0°F (-18°C) or lower C. Thawing and handling
32
frozen fish
4. This can refrigerated in the box at 30° to 34°F
(-1° to 1°C). D. Mussels
5. Plunged head first into boiling water then
simmered for 5-6 minutes. E. Scallops
6. Cooked meat must be covered and refrigerated

at 30° to 34°F. F. Lobsters
7. Store at 0°F (-18°C. or colder)
8. Small pieces like fillets and steaks can be G. Shrimps
Cooked from frozen state to prevent excessive

drip loss H. Crabs
9. This type of seafood should be kept alive until

cooked.
10. Keep covered and refrigerated (30°F to 34°F).
Lesson
3
Cook Fish and Shellfish
33
What I Need to know
This module is design to teach the learners to cook fish and shellfish. At the
end of the lesson, the learners can be able to apply their knowledge and skill in
preparing/cooking fish and shellfish by following procedures, techniques and
principles.
At the end of this lesson you are expected to:
● Clean , cut , and fillet seafood
● Prepare ingredients according to a given recipe
● Demonstrate various methods of cooking fish and shellfish
Directions: Read each item carefully and choose the letter of your answer. Write
your
answer in separate sheet of paper.
1. Which of the following seafood that is easily become dry when cooked
A. Fat fish C. Shell fish
B. Lean fish D. All of the following
2. Which of the following seafood is cooked just enough to heat to keep it juicy
and
plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
3. Which cooking method is best suited to fat fish.

A. Baking C. Deep -frying
B. Boiling D. Sautéing
.4. Which of the following is true?

A. Lean fish has almost no fat, so it easily becomes dry.
B. Broiling is the moist heat method suited in lean fish.
C. Clams become tough and rubbery if overcooked.
D. Fat fish, can tolerate more heat without becoming dry.
5. Which of the following is the second step in scaling whole fish?
34
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
6. Which of the following is the third step in opening an oyster?

A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
7. Which is the first step of splitting lobster?

A. Place the lobster on its back on a tea towel to prevent slipping.
B. Using a heavy sharp knife, cut right through the underside of the body and
tail, down the center.
C Turn the lobster around and continue the cut through the center of the
head.
D. Using a heavy sharp knife, cut right through the underside of the body and,
tail down the center.
8. Which is not the step in cleaning squid?

A. Pull off the head
B. Cut tentacles
C. Remove the ink sac
D. Scrub the squid under cool running water
9. Which is the fourth step in opening clams?

A. The clam is now ready to be cooked or eaten raw
B. Open the shell. Slide the knife between the clam and the shell.
C. Hold the clam firmly in your hand and insert the clam knife
D. Scrub the clams under cool running water
10. Which of the following is the fifth step in opening oyster?

A. Open top shell.
B. Work tip of knife into the oyster (about 1/2 inch).
C. Twist knife handle to pop oyster open.
D. Push knife into oyster and slice muscle from top shell.
11. Which of the following the step in skinning fish?

A. Release the rest of the fillet from the backbone
B. Turn the fish over and repeat the procedure
C. Stop when you have an inch or two (25 to 50mm) of fillet released
D. Flip the fish back to the original side and cut the bones around the gut
cavity.
12. Which of the following is not the step in filleting?

35
C. Continue this along the length of the fish
D. Hold the fish down firmly with your hand near its head.
13. Which is the first step in scaling fish?

A. Rinse the fish off again with water.
B. Lay your fish flat on the board or hold it steady in the water.
D. Begin to rake the scales from the tail towards the head.
14. Which of the following is the third step in deboning?

A. Gentle strokes of a knife angled towards the gut cavity
B. The line of fine bones stops around two thirds of the way down the fillet.
C. Separate the two and reinsert the knife at an angle suitable to c
D. Keep knife following close to the fish bones
15. Which of the following is not the step in scaling fish?

A. Lay your fish flat on the board or hold it steady in the water.
B. Hold the fish down firmly with your hand near its head.
C. Begin to rake the scales from the tail towards the head.
D. Turn the fish over and repeat the procedure.
What’s In
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.
What’s New
Lean fish
⮚ Lean fish has almost no fat, so it easily becomes dry. It is best served with
sauces to enhance moistness and gives richness.
⮚ Poaching is the moist heat method suited
⮚ Fish should be basted with butter or oil if broiled or baked.
⮚ Lean fish maybe fried or sautéed to gain palatability from added fat.
Fat fish
⮚ The fat in fish, enables them to tolerate more heat without becoming dry.
⮚ Fat fish can be cooked by poaching.
36
⮚ Fat fish are well suited to broiling and baking. The dry heat methods eliminate
excessive oiliness.
⮚ Large fat fish like salmon, and mackerel may be cooked in fat, but care should
be taken to avoid excessive greasiness.
Shellfish
⮚ Cook oyster just enough to heat thoroughly to keep it juicy and plump.
⮚ Clams become tough and rubbery if overcooked
⮚ Shrimps like other shellfish, become tough and rubbery when cooked at high
temperature.
What is It
A. Scaling Whole Fish
Once your work area and fish are ready, you can begin the actual scaling process.
1. Lay your fish flat on the board or hold it steady in the

water.
2. Hold the fish down firmly with your hand near its head.
3. Begin to rake the scales from

the tail towards the
head. They should coming
off in clumps.
37
4. Be sure to remove the scales on both sides of the fish,
as well as scales near the fins, the collar and the tail.
5. When you think you have gotten most of the scales,

rinse the fish off again with water. This will wash away
any loose scales and help you to identify any
remaining scales that need to be removed.
B. Filleting Fish
1. Cut behind the head while angling the knife toward the
front of the fish. There is a lot of good flesh on the top
side where the fillet extends under the bony plate of the
skull and angling the knife will ensure you don’t waste
s2tb it. Cut down to the bone and follow the line through to
just behind the fins.
2. Turn the fish and run the knife

just clear of the fins with
slight downward angle. When
you feel the knife is down
to the bone reduce the angle
and follow the bone until
you come up against the
backbone.
3. Peel the fillet back and run the knife over the backbone
the small lateral fish bones in the process. Stop at this
point.
4. Turn the fish over and repeat the procedure.
38
5. Repeat the second cut near the dorsal fin with the knife
angled slightly down.
6. Continue this along the length of the fish.
7. Reverse the direction of the

filleting knife and follow
bones by "feeling them" with
the fillet knife until the fish
backbone is reached.
8. Peel the fillet back and cut

around the backbone and
through the small lateral bones.
Run the fillet knife right
through to the skin on the
underside of the fish.
9. Cut over the belly flap either through or over the belly
bones. It easily cut through here with the razor sharp
filleting knife.
39
10. Cut any remaining attached sinew or skin. Remove the
first fillet.
11. Flip the fish back to the original side and cut the bones
around the gut cavity.
12. Release the rest of the fillet from the backbone
C. Skinning Fish
When filleting or skinning fish keep the skinning knife clean and wet, this
lubricates the blade and gives a much cleaner cut, more control of the knife and far
less drag on the sides of the blade.
1. Stop when you have an

inch or two (25 to 50mm) of
fillet released.
2. Change your grip on the fillet to a secure grip on the

fish skin you created with the first cut .
3. Firmly hold the knife still and at a fixed angle.
40
4. Wriggle the skin from side to side while pulling
backwards on the tab of fish skin
5. Continue this motion

through the fillet. You can see
that even though the skin
in the left hand is creased
under the tension it has
no effect where the fillet knife
is separating the skin
from the fish.
6. The fillet and skin are parted and no fleshes has been
wasted nor have left any skin or scales on the fillet. If
you scroll up you will note the knife has not moved
over the last four fish skinning pictures.
D. Deboning Fish
1. Gentle strokes of a knife angled towards the gut

cavity
will reveal the position and lay of the fine bones.
Follow line, cutting completely through, to release
the
top part of the fillet.
2. The line of fine bones stops around two thirds of the

down the fillet. At this point put the knife on the
other
41
side of the line of bones and run the knife up the
fillet
until the point is well under the bones around the
gut cavity.
3. Separate the two and

reinsert the knife at an angle
suitable to cut the flesh
from the underside of the gut
bones.
4. Keep the knife following close to the fish bones to

recover as recover as much flesh as possible.
The fillet is now deboned and the piece on the right of the picture above is
discarded or washed and put aside with the fish heads and back bones for making
fish stock.
A. Opening Oyster
Hold oyster cup side down and hinge pointed towards you.
1. Insert oyster knife at hinge slowly but firmly and push

the knife between the shells. Use a slight side to side
rocking movement with your knife as you push in.
2. Work tip of knife into the oyster (about 1/2 inch).
42
3. Twist knife handle to pop oyster open.
4. Push knife into oyster and slice muscle from top shell
5. Open top shell
6. Cut muscle from bottom cup. Turn the meat over for
most professional appearance
B. Opening Clams
1. Scrub clams under cool running water using a stiff

kitchen brush.
43
2. Over a bowl, hold the clam firmly in your hand and
insert the clam knife between the top shell and bottom
shell. A towel can be used to protect your hand. Work
the knife around to cut through hinge muscle The bowl will
catch the liquor from the clam.
3. Open the shell. Slide the knife between the clam and
the hell. Detach the clam.
4. The clam is now ready to be cooked or eaten raw.
C. Cleaning a Squid
1. Pull off the head 2. Remove the ink sac.
44
3. Cut tentacles 4.Remove beak from tentacle
Cut Tentacles
5. Pull out the tail tube

and cartilage 6. Pull off the skin
7. Cut into ring
D. Cutting Lobster Lengthwise
1. Place the lobster on its back on a tea towel to

prevent slipping.
2. Using a heavy sharp knife, cut right through the
45
underside of the body and tail, down the center.
3. Turn the lobster around and continue the cut through

the center of the head. Place the lobster on its back on
a tea towel to prevent slipping.
\
4. Using a heavy sharp knife, cut right through the

underside the body and tail, down the center.
A lobster split is not only an attractive style for presentation, but also enables
easy access to the delicious meat inside. Turn the lobster around and continue the
cut through the center of the head.
What’s More
Directions: Write the steps in the picture given below.
Scaling Filleting & Opening Cutting Cleaning

Deboning oyster lobster in squid
lengthwise
46
1.____________ 4.__________ 7.__________ 10.__________ 13._________
2.___________ 5.___________ 11.__________
8.__________
47
14.________
3._________ 6._________ 12.________ 15.________
9._________
What I Have Learned

Directions: Arrange the procedure in scaling, filleting and deboning in an orderly
manner. Write 1 for the first, 2 for second and so forth.
Scaling fish
_______ Begin to rake the scales from the tail towards the head.
_______ Lay your fish flat on the board or hold it steady in the water.
_______When all the scales was gotten, rinse the fish with water.
_______ Hold the fish down firmly with your hand near its head.
_______ Be sure to remove the scales on both sides of the fish.
Filleting
_______Turn the fish over and repeat the procedure.
_______Repeat the second cut near the dorsal fin with the knife angled slightly
down.
_______Peel the fillet back and run the knife over the backbone severing the small
lateral fish bones in the process.
_______Cut behind the head while angling the knife toward the front of the fish.
48
_______Turn the fish and run the knife just clear of the fins with slight downward
angle
Deboning
_______Separate the two and reinsert the knife at an angle suitable to cut the flesh
from the underside of the gut bones
_______Gentle strokes of a knife angled towards the gut cavity will reveal the
position
and lay of the fine bones.
_______ Keep the knife following close to the fish bones to recover as much flesh as
Possible.
_______ Washed and put aside with the fish heads and back bones for making fish
stock.
_______ At this point put the knife on the other side of the line of bones and run the
knife up the fillet until the point is well under the bone around the gut cavity.
What I Can Do
Direction: Given a recipe below, prepare and cook fish fillet. Your performance will
be evaluated using the given rubrics
below.
Fillet of Sole Meniere

Tools/Equipment Needed:
Mixing bowl
Ladle Pan
Spatula
Ingredients:
Fish
Emeril's Fish Rub (or any combination of seasonings you like)
2 tbs. butter
Lemon juice
Procedure:
1. Season all the fillets by sprinkling the seasoning and pressing it into the meat.
2. Get a spatula to handle the fish. If you have 10-12" filets cut them half unless
you’re using a fish spatula
3. Heat the pan on medium heat and add the butter. When the butter is melted put
some fish in the pan. Leave it on one side for about three to four minute.
4. Move them around often to assure they're not sticking.
5. Flip one piece to check the brownness. If it's partially browned flip them all and
continue to cook until the other side is browned.
49
6. Add more oil as needed.
7. Once it's out of the pan put six or eight drops of lemon juice on each piece. You
may other sauces if you want.
Note: Testing the degree of doneness is as simple as taking your spatula and gently
pushing on the thickest part of the fillet in the spinal bone line. When done,
meat
separates when you gently push with spatula.
Rubrics
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.
Activity 2:
Directions: Given the different recipes and guideline you will demonstrate various
methods of cooking fish and shellfish. You will be evaluated using rubric
below.
Guidelines for Baking Fish

1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish may be baked but care should be taken not to overcook it.
Basting with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance moistness and
improve palatability.
Guidelines for Broiling or Grilling Fish

1. Overcooking should be avoided in cooking fish.
2. Select appropriate fish for broiling or grilling.
3. Fat fish and lean fish should be coated with fat before broiling to reduce drying.
50
4. Lean fish may be dredged in flour before dipping in oil or melted butter. The
flour
helps form a flavourful browned crust.
5. To prevent splitting during cooking, score the skin with a sharp knife. For small
fillet, scoring may not be necessary.
6. Broil fish to order and serve immediately.
7. Broiled fish may be garnished lightly with paprika if more colour is desired.
8. Thick cuts should be turned once during broiling in order to cook evenly. Thin
pieces may be arranged on an oiled pan and broiled on one side only. Lobster
is also broiled without turning.
Guidelines for Sautéing and Pan Frying Fish and

Shellfish
1. Lean fish are suited to sautéing because of the added fat.
2. Fat fish can be sautéed with care so as not to become greasy.
3. Breading the fish with flour or starchy products forms a crust that browns
attractively enhances flavour, helps hold the fish and prevent sticking.
4. Use fat, enough to cover the bottom of the pan.
5. Be sure the pan is hot before adding fish. Small items are sautéed over high
heat,
larger items require lower heat to cook evenly.
6. Very large fish may be browned in fat, and finished in an oven, uncovered
7. Brown the most attractive side – the presentation side. 8. Handle fish carefully
during and after cooking to avoid breaking the fish.
Guidelines in Deep-Frying
1. Lean fish, both whole or small portions, and shellfish like shrimps, clams and
oysters are best for deep-frying.
2. Fish to be fried is breaded or buttered to prevent sticking from frying pan.The
batter also provides a crisp, flavourful, and attractive coating.
3. Frozen breaded fish can be fried without thawing.
4. Fried fish is usually served with lemon or cold sauce such as tartar, remoulded
or
cocktail sauce on the side.
5. The oil used should be enough to submerge the food
item during frying.
51
Cooking fish or shellfish by deep frying using the standard breading
procedure
Stove
Mixing bowls
Ladle
Refrigerator
Baking sheet
Food tong
Ingredients:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 tsp table salt
1/2 tsp powdered white pepper
1/3 tsp cayenne pepper (optional)
1/4 tsp garlic salt
2 tbsp. peanut oil
1 large egg
1 tsp cool tap water
Procedure:
1. Use a small bowl and prepare an egg wash by mixing 1 large egg with 1 tsp of
water.
2. In another bowl, place the cornmeal, flour, salt, pepper, cayenne pepper, garlic,
salt, and blend well. This breading recipe will bread about 2 pounds of fillet.
3. Rinse the fillets and pat dry, then place them into the refrigerator for about
30 minutes.
4. Place the fillets in the egg wash, then the Breading Mix before placing them on
the
prepared cookie sheet.
5. Prepare the cookie sheet by spreading the peanut oil evenly on the sheet.
6. The oven should be pre\-heated to 375. Cook the fillets 5 minutes on each side.
Broiled Shrimp Campy

Broiler, griller
Brush
Baking Sheet
Ingredients:
1 1/2 pounds large shrimp, peeled and deveined, tails left on, patted dry
1 tablespoon olive oil
2 cloves garlic, minced
Coarse salt and ground pepper
52
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley Lemon wedges, for serving
Procedure:
1. Heat broiler with rack set 4 inches from heat. Place shrimp on a large broiler
proof
rimmed baking sheet.
2. Sprinkle with oil and garlic, and season generously with salt and pepper, toss to
coat. Arrange shrimp in a single layer.
3. Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and
parsley, toss to combine. Serve immediately; garnish with lemon wedges.
Rubrics

supervision.
Assessment
Directions: Read each item carefully and choose the letter of your answer. Write your
answer in separate sheet of paper.
1. Which of the following seafood that is easily become dry when cooked
A. Fat fish C. Shell fish
B. Lean fish D. All of the following
2. Which of the following seafood is cooked just enough to heat to keep it juicy
and
plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
3. Which cooking method is best suited to fat fish.

A. Baking C. Deep -frying
B. Boiling D. Sautéing
53
.4. Which of the following is true?
A. Lean fish has almost no fat, so it easily becomes dry.
B. Broiling is the moist heat method suited in lean fish.
C. Clams become tough and rubbery if overcooked.
D. Fat fish, can tolerate more heat without becoming dry.
5. Which of the following is the second step in scaling whole fish?

A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
D. Lay your fish flat on the board.
6. Which of the following is the third step in opening an oyster?

A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
7. Which is the first step of splitting lobster?

A. Place the lobster on its back on a tea towel to prevent slipping.
B. Using a heavy sharp knife, cut right through the underside of the body and
tail, down the center.
C Turn the lobster around and continue the cut through the center of the
head.
D. Using a heavy sharp knife, cut right through the underside of the body and,
tail down the center.
8. Which is not the step in cleaning squid?
A. Pull off the head
B. Cut tentacles
C. Remove the ink sac
D. Scrub the squid under cool running water
9. Which is the fourth step in opening clams?

A. The clam is now ready to be cooked or eaten raw
B. Open the shell. Slide the knife between the clam and the shell.
C. Hold the clam firmly in your hand and insert the clam knife
D. Scrub the clams under cool running water
10. Which of the following is the fifth step in opening oyster?

A. Open top shell.
B. Work tip of knife into the oyster (about 1/2 inch).
C. Twist knife handle to pop oyster open.
D. Push knife into oyster and slice muscle from top shell.
11. Which of the following the step in skinning fish?

C. Stop when you have an inch or two (25 to 50mm) of fillet released
54
D. Flip the fish back to the original side and cut the bones around the gut
cavity.
12. Which of the following is not the step in filleting?

C. Continue this along the length of the fish
D. Hold the fish down firmly with your hand near its head.
13. Which is the first step in scaling fish?

A. Rinse the fish off again with water.
B. Lay your fish flat on the board or hold it steady in the water.
D. Begin to rake the scales from the tail towards the head.
14. Which of the following is the third step in deboning?

A. Gentle strokes of a knife angled towards the gut cavity
B. The line of fine bones stops around two thirds of the way down the fillet.
C. Separate the two and reinsert the knife at an angle suitable to c
D. Keep knife following close to the fish bones
15. Which of the following is not the step in scaling fish?

A. Lay your fish flat on the board or hold it steady in the water.
B. Hold the fish down firmly with your hand near its head.
C. Begin to rake the scales from the tail towards the head.
D. Turn the fish over and repeat the procedure.
Directions: Cook your own recipe in fish/shellfish and make a reflection about your
cooking experience. Use separate sheet of paper for your reflection.
__________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________.
_________________________________________________________
___________________________________________________________________
55
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________.
Lesson
4
Plate/Present Fish and Seafood
What I Need to know

This module will teach you on how you will plate/present fish and seafood.
Part of serving any kind of food is presentation. You don’t have to be a trained chef
to learn basics plating. Plating is the art of presenting food in an attractive way. The
following topics and activities will help you learn the fundamentals plating and
perform it for better understanding.
At the end of the lesson, you are expected to:

● Prepare and present fish and seafood dishes
● Perform Guidelines in serving fish and seafood dishes
described by the statement. Write your chosen letter in separate sheet.
1. Which of the following refer to the arrangement of food on the plate dressed

with
a sauce or topped with garnishing.
A. Decoration C. Plating
B. Garnishing D. Plating and presentation
2. Which of the following colors suggested on a plate to make it balance?

A. Four to five C. Three to four
B. One to two D. Two to three
3. Which of the following is not the elements of balance plating?

A. Color and flavors C. Textures
B. Shape D. Time
4. Which of the following is the harmonize flavor of food?
56
B. Shape D. flavor
5. Which is an item or substance used as a decoration or embellishment

accompanying a prepared food dish?
A. garnish C. Textures
B. Shape D. flavor
6. Which of the following is the selection of a plate that is large enough to hold the
iItems without crowding?
A. arrangement on the plate
B. balance the portion sizes of the items on the plate
C. match portion sizes and plate
D. match portion size
7. Which of the following is referred to by this statement? “Don’t let the main item
get lost with excessive garnish”. What does this mean?
8. Which of the following is not the guideline in attractive plating?

A. Arrange the items for the convenience of customer
B. Keep it simple
C. Keep food off in the rim of a plate
D. Make the food scattered
9. Which of the following can be served immediately with melted butter or sauce
and garnish.
A. Serving baked fish C. Serving sautéed and pan fried
B. Serving broiled lobster D. Serving poached in court bouillon
10. Which of the following is true about glazing?

A. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
B. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown
C. Arrange the fish on plates for service, coat with sauce and serve
immediately
D. Both A and B
11. Which of the following is the guideline of fundamental plating?

A. Balance
B. Portion size
C. Serve hot foods on a hot plates and serve cold foods on cold plates
D. Both A, B and C
12. Which of the following is the guideline to help plating attractive?

A. Add gravy or sauce attractively and keep it simple
57
B. Make every component count and maintain unity
C. Keep food off the rim of the place and keep space between items.
D. All of the following
13. Which of the following is not the guideline of plating?

A. Balance
B. Portion size
C. Serve hot foods on a hot plates
D. Time and effort
14. Which of the following is not the guideline of Sautéed and Pan Fried?
A. Heat raw butter in the sauté pan until it turns light brown.
B. Reduce the cushion over high heat to about ¼ of its volume.
C. Remove the fish and place on serving plate with presentation side up.
D. Sprinkle fish with lemon juice and chopped parsley.
15. Which of the following is the guideline in serving broiled lobster?

D. Serve immediately with melted butter or appropriate sauce and garnish.
What’s In
After cooking food what is your goal? Of course putting your food in a plate. The
question is, how 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.
What’s New
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.
58
What is It
Fundamental of Plating
1. Balance – select foods and garnishes that offer variety and contrast
● color – two or three colors on a plate
● shapes – variety of shapes
● textures – variety of textures
● flavors – that can blend/harmonize the flavor of the food with the
balance of plating and complement it.
● Play with colors and shapes and try combining them – round shapes, cones,
rods, etc.
● Provide a variety of texture. A mix creates an exciting variety of mouth feel
too!
● Balance can also be created by separating. Try serving different parts of the
dish in separate plates to create a visual and flavor balance.
● Keep function and flavor in mind when creating balance. Having too many
unnecessary ingredients can clutter a dish.
2. Portion size
● Choose the Perfect Plate. Choose your plate wisely by making sure it's big
enough to allow your food to stand out, but small enough that your portions
don't look too small.
● Balance the portion sizes of the items on the plate. Serve odd amounts of
food e.g., if you're serving small foods like shrimp, scallops, or bite-sized
appetizers, always give guests odd quantities. Serving 7 Brussels sprouts
instead of 6 creates more visual appeal, and diners will also perceive that
they're getting more food.
● Arrangement on the plate. Plate with a clock in mind. As you begin plating
your ingredients, picture the face of a clock. From the diner's point of view,
your protein should be between 3 and 9, your starch or carbohydrate from 9
and 12, and your vegetable from 12 and 3.
3. Serve hot foods on hot plates. Serve cold foods cold, on cold plates. One of the
most basic functions in any professional kitchen is make sure that plates are
properly heated, chilled, or at room temperature. The degree to which a plate is
heated or chilled is also important. Overheated plates will ruin a sauce, especially
delicate butter sauces like buerre blanc or holladaise. An overheated plate will
also
quickly wilt small salads or fine herbs that accompany hot items. Plates can also
get
59
too cold. Dressing can congeal or sensitive seasonal greens can "burn."
Therefore,
ensuring that the kitchen has ample storage for storing plates at a proper serving
temperature is vital for the food served on them.
Guidelines to help plating attractive
1. Keep food off the rim of the plate

2. Arrange the items for the convenience of the customer
3. Keep space between items. Each item should have its own identity
4. Maintain unity. Create a centre of attention and relate everything to it.
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.
Serving Baked Fish

● Serve baked fish with a sauce or seasoned butter to
enhance moistness and improves palatability.
Serving with lemon also enhances the fish.
● For service, the fish is removed from the dish, the
liquid is strained, degreased, reduced and finished
by adding butter, cream or veloute sauce.
Serving Broiled Lobster

● Serve immediately with melted butter or appropriate
sauce and garnish.
Sautéed and Pan Fried
60
● Remove the fish with spatula and place on serving
plate with presentation side up.
● Sprinkle fish with lemon juice and chopped parsley.
● Heat raw butter in the sauté pan until it turns light
brown. Pour over fish immediately and serve at
once.
Serving Poached or Simmered Fish in Court

bouillon
● Served poached fish with appropriate sauce, such
as hollandaise for hot fish and a mayonnaise –
based sauce for cold fish. Mild vinaigrette go well
with both hot and cold poached fish.
Serving Poached Fish in Fumet and Wine

● Add fish veloute and heavy cream and bring to boil.
● Adjust seasoning with salt, white pepper and
lemon Reduce the cushion over high heat to about
¼ of its volume.
● juice.
● Strain the sauce.
● Arrange the fish on plates for service, coat with
sauce and serve immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with egg yolk,
hollandaise sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate under
Broiler until the sauce is golden brown.
What’s More
Directions: Identify the word that is described in the sentence. Two points each.
61
___________1. Refer to the arrangement of food on the plate dressed with a sauce.
__________ 2. Decorate to provide (a food) with something that adds flavor.
__________ 3. Select foods and garnishes that offer variety and contrast.
___________ 4. Choose the Perfect Plate.
___________ 5. One of the most basic function of any professional kitchen.
What I Have Learned
Directions: Briefly explain the relationships of the following in food preparation.

Write your answers in separate sheet of paper.
1. Balance
2. Portion size
3. Serving hot food on hot plates
4. Serving cold foods on cold plates
5. Garnishes
What I Can Do
Directions: Given the recipes, prepare and present seafood dishes. You will be
evaluated through rubrics given below.
Broiled Fish Steaks

Oven
Baking sheet
Brush
Fork
Plate
Ingredients:
3 fish steaks, 1” thick
62
½ tsp. salt
Dash of pepper
2 tsp. lemon juice
2 tbsp. butter, melted
Procedure:
1. Sprinkle both sides of fish with salt, pepper and lemon juice.
2. Brush with half of the butter.
3. Put fish in broiler pan in 550 degree oven, don’t cover.
4. Broil with tops about 4 inches from heat until light brown.
5. Brush fish with butter turn very carefully.
6. Brush with rest of the butter.
7. Broil until fish flakes easily with fork, 4 – 6 more minutes.
Poached Fillet of Sole in White Wine Sauce
Pan
Baking dish
Food tong
Spoon
Broiler/oven
Ingredients:
2 lbs. sole fillets
2 lbs. spinach, cooked and drained
½ C. dry white wine
1 C. fish stock
3 tbsp. butter
4 tbsp. flour
1 C. grated cheese
Salt and pepper
Procedure:
1. Roll and secure each fillet with toothpicks
2. Poached for 8 minutes in wine/fish stock
3. Drain and save liquid
How to make sauce

1. Melt butter
2. Blend in flour, salt and pepper and fish liquid
3. Assemble butter in shallow serving dish
4. Arrange spinach on bottom
5. Cover with poached fish (remove toothpicks
6. Spoon sauce over fish
7. Sprinkle with cheese
8. Broil under hot broiler a few minutes.
63
Rubrics
supervision.
Assessment
described by the statement. Write your chosen letter in separate sheet.
1. Which of the following refer to the arrangement of food on the plate dressed

with
a sauce or topped with garnishing.
A. Decoration C. Plating
B. Garnishing D. Plating and presentation
2. Which of the following colors suggested on a plate to make it balance?

A. Four to five C. Three to four
B. One to two D. Two to three
3. Which of the following is not the elements of balance plating?

B. Shape D. Time
4. Which of the following is the harmonize flavor of food?

B. Shape D. flavor
5. Which is an item or substance used as a decoration or embellishment

accompanying a prepared food dish?
A. garnish C. Textures
B. Shape D. flavor
6. Which of the following is the selection of a plate that is large enough to hold the
items without crowding?
64
7. Which of the following is referred to by this statement? “Don’t let the main item
get lost with excessive garnish”. What does this mean?
8. Which of the following is not the guideline in attractive plating?

A. Arrange the items for the convenience of customer
B. Keep it simple
C. Keep food off in the rim of a plate
D. Make the food scattered
9. Which of the following can be served immediately with melted butter or sauce
and garnish.
A. Serving baked fish C. Serving sautéed and pan fried
B. Serving broiled lobster D. Serving poached in court bouillon
10. Which of the following is true about glazing?

A. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
B. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown
C. Arrange the fish on plates for service, coat with sauce and serve
immediately
D. Both A and B
11. Which of the following is the guideline of fundamental plating?

A. Balance
B. Portion size
C. Serve hot foods on a hot plates and serve cold foods on cold plates
D. Both A, B and C
12. Which of the following is the guideline to help plating attractive?

A. Add gravy or sauce attractively and keep it simple
B. Make every component count and maintain unity
C. Keep food off the rim of the place and keep space between items.
13. Which of the following is not the guideline of plating?

A. Balance
B. Portion size
C. Serve hot foods on a hot plates
D. Time and effort
14. Which of the following is not the guideline of Sautéed and Pan Fried?
65
D. Sprinkle fish with lemon juice and chopped parsley.
15. Which of the following is the guideline in serving broiled lobster?

D. Serve immediately with melted butter or appropriate sauce and garnish.
Directions: At home cook Butter Garlic Squid and answer the question given below.
Use a separate sheets for your answer.
66
Questions:
1. List down the steps on how you prepare and garnish the dish.
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
2. What is your consideration in plating, garnishing squid dish? and why?

_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
Lesson
5
Store Fish and Seafood
What I Need to know
Welcome to lesson 5 on this module Store Fish and Seafood!
This topic will teach you on how to store fish and seafood. At the end of the
lesson, the learners can be able to apply their knowledge and skills on how to store
67
fish and seafood in safely procedures. Safe handling and storing of all food should
follow the same basic guidelines. However, seafood is more perishable than many
food items, and the consumer must pay a little more attention to its careful handling.
At the end of the lesson you are expected to:
● Ensure that trimmings fish and seafood are stored hygienically

● Store seafood in accordance with FIFO operating procedures and
standard storage requirement.

Directions: Choose the letter of the correct answer. Write your answer in a separate
sheet of paper.
1. Which of the following seafoods can be refrigerated at temperature of 30° to
34°F?
A. Fresh fish C. Shellfish
B. Frozen fish D. Both A and C
2. Which of the following seafoods can be kept in freezer at 0°F (-18°C. or
colder)?
A. Frozen fish C. Lobster and shrimp
B. Shellfish D. Both A, B and C
3. Which of the following removes the viscera first before storing?

A. fresh fish C. Shellfish
B. frozen fish D. All of the above
68
4. Which of the following is wrapped to prevent freezer burns?
5. Which of the following is kept in cold and wet cartons?

6. Which of the following is packed in moist seaweed?

A. fresh fish C. Lobster and shrimp
B. frozen fish D. Shellfish
7. Which of the following is referred to as first in, first out?

8. Which of the following is wrapped before freezing?

B. frozen fish D. Both B and C
9. Which of the following is left in original moisture proof wrapped?

10. Which of the following can be stored for 1 to 2 days?

11. Which of the following can be stored in crush ice?

B. frozen fish D. Both A and C
12. Which of the following is correct in storing fresh fish?

13. Which of the following is not correct in storing frozen fish?

D. The maximum storage of frozen fish in lean fish is 6-months.
A. Kept frozen at 0°F (-18°Cor colder).
69
15. Which of the following is correct in storing of lobster and shrimps?
A. Store at 0°F (-18°C. or colder).
B. Wrapped before placing on ice.
C. Fresh or thawed shrimp in shell are stored on crush ice.
What’s In
In previous lesson we discussed about the characteristic of fresh seafood.

Fresh fish and fish fillet can be sold or buy in the wet market.
“ Frozen” may not have all the characteristics of fresh fish (e.g., bright eyes, firm
flesh, red gills, flesh, or bloodlines), however, they should still smell fresh and mild ,
not fishy, sour, or rancid.
What’s New
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 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.
What is It
Storing of Fish and Shellfish
Fresh Fish
70
1. On crushed ice – use drip pans to allow for drainage
of melted ice. Change ice daily. Cover container or
container or store in separate box away from other
foods. .
a. Whole fish should drawn (that is viscera remove)
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. 1. Store at 0°F (-18°C. or colder.

2. 2. Keep well wrapped to prevent freezer burn
3. 3. Maximum storage time: Fat fish – 2 months;
Lean fish-6 months.
4. Rotate stock – first in, first out.
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.
B. Lobster and Shrimp
1. Store at 0°F (-18°C. or colder).

2. Fresh or thawed shrimp in shell are stored on crush ice,
like whole fish.
3. Peeled shrimp lose soluble nutrients and flavour when
when stored unwrapped on ice. They should be
wrapped
before placing on ice or covered and simply refrigerated.
71
4. Packed in moist seaweed or in moist, heavy paper, kept
in a cool place.
What’s More
Directions: Match column A with column B in order to identify the term/word being
described. Items in column B may be answered twice or more. Write the
letter only in separate paper.
A B
1. Removed viscera first before storing A. fresh fish
2. Wrapped to prevent freezer burns 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
6. Wrapped before freezing E. all of the above
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. Stored for 1 to 2 day
What I Have Learned
Directions: Write TRUE if the statement is correct and FALSE if it incorrect.
72
_____1. Live crabs should be dead first before cooking.
_____2. Frozen crabmeat is very perishable when thawed.
_____3. Shucked scallops cannot be cooked without further preparation.
_____4. Keep scallops covered and refrigerated (30°F to 34°F).
_____5. Shrimp can kept frozen at 0°F (-18°C) or lower
_____6. It is ok for peeled shrimps not to wrap before placing on ice.
_____7. Handle thawed fish as fresh fish. Do not refreeze.
_____8. Fresh fish cannot store in refrigerator for 1 to 2 days.
_____9. Frozen fish can be store at 0°F (-18°C. or colder).
_____10. The maximum storage time of frozen fish especially fat fish is 6 months.
What I Can Do
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.
Rubrics
supervision.
73
Assessment
Directions: Choose the letter of the correct answer. Write your answer in a separate
sheet of paper.
1. Which of the following seafoods can be refrigerated at temperature of 30° to
34°F?
A. Fresh fish C. Shellfish
B. Frozen fish D. Both A and C
2. Which of the following seafoods can be kept in freezer at 0°F (-18°C. or

colder)?
A. Frozen fish C. Lobster and shrimp
B. Shellfish D. Both A, B and C
3. Which of the following removes the viscera first before storing?

4. Which of the following is wrapped to prevent freezer burns?

5. Which of the following is kept in cold and wet cartons?

6. Which of the following is packed in moist seaweed?

7. Which of the following is referred to as first in, first out?

8. Which of the following is wrapped before freezing?

9. Which of the following is left in original moisture proof wrapped?

10. Which of the following can be stored for 1 to 2 days?

74
11. Which of the following can be stored in crush ice?
B. frozen fish D. Both A and C
12. Which of the following is correct in storing fresh fish?

13. Which of the following is not correct in storing frozen fish?

D. The maximum storage of frozen fish in lean fish is 6-months.
A. Kept frozen at 0°F (-18°Cor colder).
15. Which of the following is correct in storing of lobster and shrimps?

A. Store at 0°F (-18°C. or colder).
B. Wrapped before placing on ice.
C. Fresh or thawed shrimp in shell are stored on crush ice.
Directions: Research on how to store cooked seafood. Write the steps or

procedures
in a separate sheet of paper.
75
What I Have Learned (Post-test)
preparing
fillet?
2. Which of the following tools is not used in scaling and deboning fish?

purposes?
browning of food?
B. Grill D. Steamer


A. Bass C. Mackerel

A. Cod C. Trout
B. Salmon D. Tuna
76
B. Cat fish D. Sole
bones are removed?
B. Drawn D. Steak



D. both A and B

D. Lobster shell is dark green or bluish green but turns red when cooked
Answer Key
77
Lesson 1: Perform Mise’En Place
Assessment What’s More What I Know

1. A 1. A
2. D 2. D
3. C 3. C
4. C Teacher’s or 4. C
5. A Facilitator’s 5. A
6. D Discretion to 6. D
7. C rate the output 7. C
8. A of students 8. A
9. B 9. B
10. B 10. B
11. A 11. A
12. D 12. D
13. D 13. D
14. D 14. D
15. D 15. D
Lesson 2. Handle Fish and Seafood

1. D 1.False 1. D
2. D 2. True 2. D
3. B 3. True 3. B
4. D 4. True 4. D
5. D 5. True 5. D
6. A 6. True 6. A
7. C 7. True 7. C
8. D 8. True 8. D
9. C 9. False 9. C
10. A 10. True 10. A
11. C 11. True 11. C
12. D 12. False 12. D
13. D 13. True 13. D
14. C 14. False 14. C
15. D 15. False 15. D
Lesson 3: Cook Fish and Shellfish
78
1. B 1. 1 1. B
2. D 2. 3 2. D
3. A 3. 5 3. A
4. A 4. 1 4. A
5. C 5. 4 5. C
6. D 6. 5 6. D
7. A 7. 1 7. A
8. B 8. 4 8. B
9. A 9. 5 9. A
10. A 10. 4 10. A
11. D 11. 2 11. D
12. D 12. 1 12. D
13. B 13. 1 13. B
14. C 14. 7 14. C
15. D 15. 2 15. D
Lesson 4: Plate/Present seafood Dishes

1. D 1. D
2. D 1. Plating 2. D
3. D presentation 3. D
4. D 4. D
5. A 2. Garnishing 5. A
6. C 6. C
7. D 3. Balance 7. D
8. D 8. D
9. D 4. Portion size 9. D
10.D 10.D
11.D 5.. Properly 11.D
12.B Heated or 12.B
13.D Chilled 13.D
14.B 14.B
15.D . 15.D
79
Lesson 5: Store Fish and Seafood

1.D 1.D
2.D 1. False 2.D
3.D 2. True 3.D
4.C 3. False 4.C
5.B 4.True 5.B
6.A 5.True 6.A
7.A 6. False 7.A
8.B 7.True 8.B
9.C 8. False 9.C
10.C 9.True 10.C
11.D 10. False 11.D
12.D 12.D
13.A 13.A
14.A 14.A
15.D 15.D
PRE-TEST AND POST TEST
1.C
2.D
3.C
4.D
5.D
6.D
7.A
8.A
9.D
10.D
11.D
12.A
13.A
14.B
15.C
80

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This module was collaboratively developed and reviewed by

We value your feedback and recommendations.

Content Standard Performance Standard

The learner demonstrates The learner independently prepares

What I Need to Know

Lesson 1: Perform Mise’en Place

After going through this module, you are expected to:

1. Prepare the kitchen tools, equipment and ingredients based on required

4. Which of the following is intended to be used in preparing food for general

6. Which kind of fish has no internal bone structure?

7. Which of the following fishes is high in fat?

12. Which of the following market form of fish is completely intact,

13. Which of the following is not the market form of mollusks?

14. Which of the following correctly describe the characteristics of mollusks?

15. Which of the following is the characteristics of crustaceans?

What I Need to Know

Welcome to lesson 1 on this module Perform Mise’En Place!

What I Know (Pretest)

2. Which of the following tools is not used

4. Which of the following is intended to be used in preparing food for general

6. Which kind of fish has no internal bone structure?

7. Which of the following fishes is high in fat?

8. Which of the following fish is low in fat?

10. Which of the following is a freshwater fish?

12. Which of the following market form of fish is completely intact,

13. Which of the following is not the market form of mollusks?

14. Which of the following correctly describe the characteristics of mollusks?

15. Which of the following is the characteristics of crustaceans?

A tool can be any item that is used to achieve a goal. Equipment usually

Tools and Equipment Needed

Kitchen shear- also known as kitchen scissors, are

Shellfish knives-this is a classic looking pocket knife

A kitchen knife is any knife that is intended to be used in food

Rubberized gloves-Its primary purpose is the protection of the hand

Brushes made for multiple kitchen tasks. They can be used for

A spatula is a hand-held tool that is used for lifting, flipping, or

A frying pan, frypan, or skillet is a flat-bottomed pan used for frying,

A grill is a device used for cooking food. With a grill, food is usually

Tongs-used for picking up pieces of coal and placing them on a fire

Plating Plate- Choose your plate wisely by making sure it's big

Refrigerator -sometimes called fridge is a machine for keeping items

Plastic Packaging for frozen-used for packing frozen products

A sheet pan, baking tray or baking sheet is a flat, rectangular

Composition and Nutritive Value of Fish

Fish are divided into two types:

Fish products are divided into two categories

Black sea bars

Cat fish -round

Two classifications of Shellfish

A. Mollusks – are soft sea animals

● Bivalves – they have a pair of hinged shells (clams, oysters)

● Cephalopods – (octopus, squid)

B. Crustaceans-are animals with segmented shells and jointed legs

Market Forms of Fish

1. Whole round- completely intact, as caught

3. Steak- cross section slices, each containing a section of

4. Dressed-viscera, scales, head, tail and fins are removed.

5. Fillets – boneless side of fish, with or without skin.

6. Butterflied fillets – both sides of a fish still joined, but

Characteristics and Market forms of Shellfish

Cat fish Blue fish Abalone Flounder Octopus

C. Direction: Identify the following market form of fish.

Directions: Fill in the blank with a missing word in the sentence.