W7

Learning Area TVL - Cookery Grade Level Grade 11/12

Quarter
I. LESSON TITLE
II. MOST ESSENTIAL LEARNING
COMPETENCIES (MELCs)
III. CONTENT/CORE CONTENT
Third Quarter Date
Prepare and Cook Seafood Dishes
LO 1. Perform Mise en Place (TLE_HECK9- 12PC-IIe-14)
LO 2. Handle fish and seafood (TLE_HECK9- 12PC-IIf-15)
LO 3. Cook fish and shellfish (TLE_HECK9- 12PC-IIgi-16)
1.1 Prepare the kitchen tools, equipment, and ingredients based on
required standards.
1.2 Identify types, varieties, market forms, nutritive value, and composition
of fish and seafood.
1.3 Assemble ingredients according to recipes.
1.4 Identify steps in processing fish.
2.1 Handle seafood hygienically.
2.2 Thaw frozen seafood correctly and maintain nutritional value.
3.1 Clean, cut, and fillet seafood.
3.2 Prepare ingredients according to a given recipe.
3.3 Demonstrate various methods of cooking fish and shellfish.

Suggested
IV. LEARNING PHASES
Timeframe
A. Introduction
20 minutes
References:
Rondilla, A.H. et.al. Cookery: Volume II. Adriana Printing Co., Inc. Manila: 2016 .
Sercado, V.E. Skills for a Lifetime in TLE 10. JO-ES Publishing House, Inc.
Valenzuela City: 2015.
Learning Activities
Day 1 Introduction:
Seafoods are the richest sources of natural iodine, protein and omega.
Cooking seafoods have so many methods, most of them are fast and easy,
for a quick and healthy meal. This lesson provides information about seafoods
and preparing and cooking the fish and shellfish.
Learning Task 1: Let’s Review!
For ODL learners you can access the activity using this link:
http://bit.ly/Wk7Ck11and12Task1
Directions: Identify the methods of cooking vegetables being described in the
following statements. Write your answer in a separate sheet of paper using
the format below.
________________ 1. Vegetables are done by placing them above the boiling
water.
________________ 2. A method of cooking vegetables that is used to remove
the skins of vegetables.
________________ 3. A method of cooking where the vegetables are placed
in a boiling water.
________________ 4. The vegetables are cooked in a small amount of butter or
oil with a high heat to cook the dish quickly.
________________ 5. It is a partially cooked vegetables before another method
of cooking are applied.
Learning Task 2:
For ODL learners you can access the activity using this link:
http://bit.ly/Wk7Ck11and12Task2
Directions: Identify the kitchen tools in preparing and cleaning fish and its uses.
Write your answer in a separate sheet of paper using the format below.

KITCHEN TOOLS IN PREPARING AND CLEANING FISH AND SHELLFISH

TOOLS USE
1.

2.

3.

4.
 5.

B. Development Day 1 Read the lecturette provided by the teacher.

For ODL learners you can access the lecturette using this link:
http://bit.ly/Wk7Ck11and12PPT

TYPES OF SEAFOODS
FIN FISH are covered with scales SHELLFISH are crustaceans and
and with fins, they came from both mollusks. Crustaceans have hard
salt and fresh water. Both have outer crust body with other parts like
distinctive tastes and base on the legs and claws. Mollusks are shellfish
skeletal structure, there are Round which have soft meat without any
and Flat fish. bones but with hard outer shell and
some have a single internal shell.
Examples are the following: Catfish, Most common crustaceans are
Mahi-Mahi, Tilapia, Salmon, Halibut, Craw/Cray fish and Lobsters. Most
Butter fish, Dilis and many more. common mollusks are Clams and
Scallops. Also, Squids and Octopus.

MARKET FORMS OF FISH

1. Live Fish – marketed alive whereas 6. Fillet – meaty sides of the fish, cut
they live longer after catch. lengthwise from the backbone.
2. Whole Fish – shortly after catch 7. Stake Cut – slices are cut
that is distributed in market and crosswise of fish that is usually in a
mixed with ice to prevent spoilage. larger size.
3. Drawn Fish – whole fish with only 8. Butterfly Cut – two sides are cut
the entrails are removed. away from the backbone.
4. Dressed fish – has been scaled, 9. Chunks – fish meat cut into cubes
eviscerated and ready to cook. with a compact mass.
5. Deboned – bones of the fish are 10. Flaked – fish meat is shredded
removed. from the whole fish.
MARKET FORMS OF SHELLFISH
1. Live Shellfish – marketed live and 3. Headless Shellfish – head and the
in shell. thorax are removed.
2. Whole Shellfish – they are caught 4. Shucked Shellfish – removed
but no longer alive. from their shells.
5. Cooked Form – edible portion and ready to eat, canned or frozen.

HANDLING AND STORING THAWING FROZEN SEAFOODS

SEAFOODS
Seafoods are perishable foods so When you are ready to use the
they should be stored properly and frozen product, you can choose
use immediately. Seafood must be safely to defrost or thaw the
stored carefully for the following seafood in one of the following
reasons. ways.
1.) prevent spoilage. 1.) Refrigerator Thawing
2.) avoid fish odors. 2.) Cool Water Thawing
3.) protect flesh from being bruised 3.) Microwave Thawing
4.) keep the fish moist.
Frozen seafood should be kept Thawing fish never use warm or hot
frozen, and it is better to date water or to defrost at a room
packages. For the best quality “first temperature as the bacteria on
in first out” (FIFO) must be applied. the surface will begin to multiply.
PRINCIPLES IN COOKING FISH AND SHELLFISH
Dry Heat Method involves high Moist Heat Method the heat is
temperature of heat, Dry Heat conducted to the food product by
Methods of cooking include boiling water or steam, these
baking, broiling, deep frying, pan include boiling, poaching,
frying, stir frying, and grilling. steaming, and simmering.
C. Engagement Day 2 Learning Task 4:
30 minutes For ODL learners you can access the activity using this link:
http://bit.ly/Wk7Ck11and12Task4
 Directions: Identify the following types of seafoods. Write C if it is a
“Crustaceans”, M for “Mollusk”, and F if it is a “Fin Fish”. Write your answer
in a separate sheet of paper using the format below.
Answer Answer
1. Squid 6. Salmon
2. Tilapia 7. Catfish
3. Prawns 8. Oyster
4. Mussels 9. Halibut
5. Crab 10. Craw/ Cray fish
Learning Task 5: PHOTOFOLIO
For ODL learners you can access the activity using this link:
http://bit.ly/Wk7Ck11and12Task5
Directions: Make a portfolio that shows the steps in preparing the Fish for
cooking. While doing the demonstration, ask assistance to any of your family
members to take photo on every step. Compile it and be creative. Your
output will be rated using the rubric below:

SCORE INDICATOR
5 The photo folio is complete, in order, and in a very attractive
manner.
4 The photo folio is complete, organized and well presented.
3 The photo folio is complete, organized and presented in a simple
manner.
2 The photo folio is organized and presented in a simple manner.
1 The photo folio is presented in a simple manner.
Learning Task 6: Preparing Seafood Dish
For ODL learners you can access the activity using this link:
http://bit.ly/Wk7Ck11and12Task6
After cleaning the fish, prepare a seafood dish. Prepare one seafood dish at
home. Apply the methods of cooking fish and shellfish. Evaluate your finished
product and performance using the score sheet below. Ask assistance to any
of your family member to take pictures. Print it and write annotations.

INDICATOR Very Good Good Fair Poor

4 3 2 1
A. Products:
1. General Appearance - The dish is
attractive and appetizing. Ingredients are
cooked just right and has the correct
consistency.
2. Palatability - The dish tastes delicious
and tastes just right.
3. Nutritive Value - The dish is highly
nutritious.
B. Procedures:
1. Use of Resources - Learner keeps working
table orderly while preparing, uses only the
proper and needed tools and dishes.
Manifest clear understanding of the step-by-
step procedure.
2. Cleanliness and sanitation -Learner is
well-groomed and property dressed for
cooking, uses a clean apron, hairnet, hand
towels and potholders. Observes proper
sanitary handling of food.
Score: (20 points)
Comments:
Guide Question:
1. What are the factors to consider in cooking seafood dishes?
2. What do you think is the best method in cooking seafood dishes?
 D. Assimilation Day 3 Learning Task 7:
30 minutes For ODL learners you can access the activity using this link:
http://bit.ly/Wk7Ck11and12Task7
Directions: In the table below are the following steps in preparing fish before
cooking. Re-arrange the following jumbled letters in column B using the
descriptions given in column A. Write your answer in a separate sheet of
paper using the format below.
STEPS ON PREPARING FISH FOR COOKING
A B
STEP1. This is removing S G C I L A N
the scales of the fish ____ ____ ____ ____ ____ ____ ____
with the use of a
kitchen scaler.
STEP2. To cut the tails
and the fins by laying T U N C I G T
the fish on a cutting
board with a sharp ____ ___ _ ____ ____ ____ ____ ____
knife or a pair of
kitchen scissors.
STEP3. Gutting or
having the fish entrails E S I R C E I A T V N G
removed. ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___
STEP4. Rinsing the fish
inside and out in
G S N A E L C I N
running water to
ensure that no entrails
or waste are left inside ____ ____ ____ ____ ____ ____ ____ ____ ____
the fish.
V. ASSESSMENT Day 4 Learning Task 8:
15 minutes For ODL learners you can access the activity using this link:
http://bit.ly/Wk7Ck11and12Task8
Directions: Fill in the blanks with the word to complete the statements below.
Choose your answer from the box. Write your answer in a separate sheet of
paper using the format below.
BAKING POUCHING STEAMING
GRILLING BOILING

1. _________________ is a cooking method that uses direct heat from

underneath the meat/lean to cook food.
2. ________________ is a cooking method where food is submerged in a bath
of flavorful liquid that is kept just below the boiling point.
3. A gentle, fat- free cooking that keeps the natural moisture in foods is called
_________________.
4. _________________ is a method of cooking that involves moderate, radiant
heat from all directions, typically done in an oven.
5. The method of cooking seafoods wherein water is seasoned and cooked
gently at a boiling temperature is called _______________.
VI. REFLECTION Day 4 • In your notebook, write your personal insights about preparing
seafood dishes using the prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.
Prepared by: Julie Ann L. Guardian, LPT. Checked by: Mary Ann L. Ilagan, MTII
Zoilo V. Handayan Jr.