SHS

Cookery NC II
Quarter 2: Module 6
Kitchen Tools, Equipment
and Ingredients Based on Required Standards
TVL – Cookery NC II
Grade 12 – Quarter 2 - Module 6: Kitchen Tools, Equipment and
Ingredients Based on Required Standards
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Rose Anne M. Opinaldo, T II

Editor: SDO La Union, Learning Resource Quality Assurance Team
Illustrator: Ernesto F. Ramos Jr., P II

Management Team:
Atty. Donato D. Balderas, Jr.
Schools Division Superintendent
Vivian Luz S. Pagatpatan, Ph.D Assistant
Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS
Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL
Michael Jason D. Morales, PDO II
Claire P. Toluyen, Librarian II
 Cookery NC II
Quarter 2: Module 6
Kitchen Tools, Equipment
and Ingredients Based on Required Standards
 Target

Seafood is any form of sea life regarded as food by humans. Seafood includes
fish and shellfish. Shellfish include various species of mollusks, crustaceans, and
echinoderms a wide variety of fish and seafood are available in the market from many
different sources. There are so many methods for cooking seafood. Most of them are
fast and easy, making them the perfect choice for quick and healthy meal.
This lesson provides information about fish and shellfish, ways on preparing
and cooking fish, along with some of the most popular seafood recipes, and
presenting and storing seafood.

At the end of this module, you are expected to:

LO 1. Perform mise en place (TLE_HECK9-12PC-lle-14)

1.1. Prepare the kitchen tools and equipment, and ingredients based on required
standards
1.2. Prepare ingredients according to recipes, recipe card, or enterprise standard
 Pre- test
Directions: Read each statement carefully and then choose and write the
letter of your answer on a separate sheet of paper.

1.Which of the following is used for trimming the fins, removing the gills and entrails
and the byssus threads of the mussels?
A. Filleting knife C. Kitchen scissors
B. Fish scaler D. Paring knife

2. It is used to remove scales of fish.

A. Filleting knife C. Kitchen scissors
B. Fish scaler D. Paring knife

3. Which is used for scraping the shells?

A. Filleting knife C. Kitchen scissors
B. Fish scaler D. Paring knife

4. It is used for filleting meat of fish and preparing a butterfly cut of fish.
A. Filleting knife C. Kitchen scissors
B. Fish scaler D. Paring knife

5. Which of the following is used when cutting meat of fish and when slicing it?
A. Chopping board C. Kitchen scrubbing brush
B. Kitchen knife D. Tongs

6. This is used in cutting the head and tail of the fish and in scaling and slicing.
A. Chopping board C. Kitchen scrubbing brush
B. Kitchen knife D. Tongs

7. It is used for cleaning mussels, clams, and oysters. It should be stiff to remove dirt
from the shells.
A. Chopping board C. Kitchen scrubbing brush
B. Kitchen knife D. Tongs

8. It is the first step in preparing fish for cooking.

A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling

9. It is the last step in preparing fish for cooking.

A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling

10. Which of the following statements is TRUE in preparing shellfish for cooking?
A. Crabs are cleaned with the use of paring knife.
B. Mussels and clams should be free from sand before cooking.
C. Remove the shells of crab, carapace and underside if you want to remove the dirt.
D. Oysters when cooked in shells should have the shells cleaned with kitchen knife.
11. Which of the following is the third step in preparing fish for cooking?
A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling

12. This is the second step in preparing fish for cooking.

A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling

13. Which of the following refers to the gutting or having fish entrails removed?
A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling

14. It is the rinsing of fish inside and out in running water to ensure that no entrails
or other wastes are left inside the fish.
A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling

15. A pair of scissors can be used for this preparation.

A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling

Jumpstart

Activity1: Identify Me!

Directions: Write the name of the kitchen tools and equipment in preparing
fish and shellfish for cooking. Write your answers on a separate sheet of
paper.

1. 2. 3.

4. 5.
Activity 2: Arrange Me!

Direction: Base on the pictures, identify what step is portrayed and then
arrange the steps by writing numbers 1-4. Do it on a separate sheet of paper

Discover

Kitchen tools and equipment in preparing fish and shellfish for cooking
Preparing fish and shellfish requires certain tools and equipment. It is
important to know the tools and equipment you will be needing to prepare fish and
shellfish for cooking.
Here are some of them:
Kitchen Tools and Equipment Use
Chopping Board

- Use when cutting meat of fish and

when slicing it

https://www.amazon.com/Commercial-Chef-Cutting-Premium-
Chopping/dp/B078RSJDW9

Fish Scaler

- Used for removing scales of fish

https://www.amazon.com/Kai-DH3016ENG-Select-Fish-
Scaler/dp/B0009WCILI
Kitchen scissors

- Used for trimming of the fins,

removing the gills and entrails and
the byssus threads of the mussels

https://www.amazon.com/Kingfly-Premium-Kitchen-Shears-
Heavy/dp/B077ZYKWHB

Kitchen Knife

- Used for cutting the head and tail of

the fish, in scaling and slicing

http://kitchenpro.com.ph/product/8-chefs-knife/

Paring Knife
- Used for scraping the shells
https://www.amazon.com/Wusthof-Classic-2-Inch-Paring-
Knife/dp/B00005MEGH

Kitchen Scrubbing Brush

- Used for cleaning mussels, clams,

and oysters. It should be stiff to
remove dirt form the shells

https://www.amazon.ca/B%C3%BCrstenhaus-Redecker-Untreated-
Beechwood-3-7-Inch/dp/B00E66PLG2

Filleting Knife

- Used for filleting meat of fish and

preparing a butterfly cut of fish

https://www.amazon.com/Mercer-Culinary-M23860-Millennia-8-
Inch/dp/B011I8MIE8
Preparing fish for cooking
Fish and seafood must be properly cleaned and prepared before cooking to
make sure they are safe to eat. Below are the steps to be followed in preparing fish
for cooking.
1. Scaling
- This is removing the scales of the fish with the use of a kitchen scaler slightly
curved in shape with serrated blade or a wooden scaler. Hold the fish by its
tail and move the scaling tool from the tail up. A wooden scaler is an
implement with a flat head filled with protruding, uniformly spaced nails. It is
commonly used in the market. Scaler worked very well in all sizes of fishes.
-

http://www.bluemoonfish.com/blog/cleaning-whole-fish//7/12/2015

2. Cutting the tails and fins

- A sharp knife is used to cut the tails and fins. Lay the fish on a cutting board
and cut its tails and fins with a sharp knife. A pair of scissors can be used for
small fish.
 3. Eviscerating
- Gutting or having fish entrails removed. Remove the gills first, then the
entrails through the flap of the head. Slit open the stomach and press the
lower portion of the fish and push the entrails upward.

4. Cleansing
- Rinsing the fish inside out in running water to ensure that no entrails or other
wastes are left inside the fish.

Among the fish well-liked by Filipinos are the following:

1. Alumahan
2. Bangus
3. Banak
4. Biya
5. Dalag
6. Dalagang Bukid Lapad
7. Galunggong
8. Dilis
9. Espada
10. Hasa-hasa
11. Labahita
12. Maya-maya
13. Matambaka
14. Sapsap
15. Salay-salay
16. Tamban
17. Samaral
18. Tawilis
19. Tilapia
20. Tulingan
21. Tuna
Preparing Shellfish for Cooking

• Oysters when cooked in shells should have the shells cleaned with stiff kitchen
brush, to remove the dirt. The same thing is to be done shucking.
• Mussels and clams should be free from sand before cooking. Clean the shells.
Remove the byssus of the mussels.
• Crabs are cleaned with the use of a scrubbing brush. Wash them with running
water. To get the dirt in the crabs carapace and underside, remove the belt.

Explore

Here are some enrichment activities for you to work on to master and

strengthen the basic concepts you have learned from this lesson.

Activity 1: Make a Video of Me!

Direction: Prepare the different kitchen tools and equipment in preparing fish
and shellfish for cooking that are available in your kitchen. Take a picture or
make a video of yourself while doing the activity. Your performance will be
evaluated using a rubric.

4 Can prepare the different kitchen tools and equipment without supervision
and with initiative and adaptability to problem situations
3 Can prepare the different kitchen tools and equipment satisfactorily without
assistance or supervision
2 Can prepare the different kitchen tools and equipment satisfactorily but
requires some assistance and/or supervision
1 Can prepare the different kitchen tools and equipment satisfactorily, but
requires considerable assistance and/or supervision

Deepen
Activity 1 Prepare Me!

Directions: Prepare the appropriate tools in performing the following:

• Scaling of fish
• Cutting of tails and fins
• Eviscerating and cleansing

Your performance will be rated using the given rubric.

 4 Can perform the skill without supervision and with initiative and
adaptability to problem situations
3 Can perform the skill satisfactorily without assistance or supervision
2 Can perform the skill satisfactorily but requires some assistance and/or
supervision
1 Can perform parts of the skill satisfactorily, but requires considerable
assistance and/or supervision

Activity 2 Gather Me!

Directions: Select and gather the ingredients to prepare the following recipe.
Write your answers on a separate sheet of paper using the table below.

Bangus Sampaloc mix smoked sausage parsley

lobster tails tomato eggplant long green pepper

clams crab shrimp corn on the cob fish sauce

Seafood Boil Sinigang na Fish

 Gauge

Directions. Read each statement carefully and then choose and write the letter of
your answer on a separate sheet of paper.
1.Which of the following is used for trimming the fins, removing the gills and entrails
and the byssus threads of the mussels?
A. Filleting knife C. Kitchen scissors
B. Fish scaler D. Paring knife

2. It is used to remove scales of fish.

A. Filleting knife C. Kitchen scissors
B. Fish scaler D. Paring knife

3. Which is used for scraping the shells?

A. Filleting knife C. Kitchen scissors
B. Fish scaler D. Paring knife

4. It is used for filleting meat of fish and preparing a butterfly cut of fish.
A. Filleting knife C. Kitchen scissors
B. Fish scaler D. Paring knife

5. Which of the following is used when cutting meat of fish and when slicing it?
A. Chopping board C. Kitchen scrubbing brush
B. Kitchen knife D. Tongs

6. This is used in cutting the head and tail of the fish and in scaling and slicing.
A. Chopping board C. Kitchen scrubbing brush
B. Kitchen knife D. Tongs

7. It is used for cleaning mussels, clams, and oysters. It should be stiff to remove dirt
from the shells.
A. Chopping board C. Kitchen scrubbing brush
B. Kitchen knife D. Tongs

8. It is the first step in preparing fish for cooking.

A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling

9. It is the last step in preparing fish for cooking.

A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling

10. Which of the following statements is TRUE in preparing shellfish for cooking?
A. Crabs are cleaned with the use of paring knife.
B. Mussels and clams should be free from sand before cooking.
C. Remove the shells of crab, carapace and underside if you want to remove the dirt.
D. Oysters when cooked in shells should have the shells cleaned with kitchen knife.
11. This is the third step in preparing fish for cooking.
A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling
12. Which of the following is the second step in preparing fish for cooking?
A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling
13. It refers to the gutting or having fish entrails removed.
A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling
14. It is the rinsing of fish inside and out in running water to ensure that no entrails
or other wastes are left inside the fish.
A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling
15. A pair of scissors can be used for this preparation.
A. Cleansing C. Eviscerating
B. Cutting the tails and fins D. Scaling
 Activity 1:
Activity 2 Arrange me Identify me:
2. CUTTING OF TAILS AND FINS 1. FISH SCALER
Pretest/
1. SCALING 2. KITCHEN
Postest
3. EVISCERATING SCRUBBING BRUS 1. C
4. CLEANSING 2. B
3.KITCHEN 3. D
SCISSOR 4. A
4. CHOPPING 5. A
BOARD 6. B
7. C
5.FILLETING KNIFE
8. D
9. A
10. B
Answer Key
References:
Printed Materials:

Department of Education, Technical Vocational Livelihood HOME

ECONOMICS, Cookery Manual 2 of 2 (Pages 157), Government Property

TESDA Training Regulations, COOKERY Volume II Technical

Vocational Livelihood Track: Home Economics Strand (Pages 92-95), Adriana
Printing Co, Inc. Publishing Division

Websites:

http://www.bluemoonfish.com/blog/cleaning-whole-fish//7/12/2015
https://www.amazon.com/Mercer-Culinary-M23860-Millennia-8-
Inch/dp/B011I8MIE8
https://www.amazon.ca/B%C3%BCrstenhaus-Redecker-Untreated-Beechwood-3-
7-Inch/dp/B00E66PLG2
https://www.amazon.com/Wusthof-Classic-2-Inch-Paring-Knife/dp/B00005MEGH
http://kitchenpro.com.ph/product/8-chefs-knife/
https://www.amazon.com/Kingfly-Premium-Kitchen-Shears-
Heavy/dp/B077ZYKWHB
https://www.amazon.com/Kai-DH3016ENG-Select-Fish-Scaler/dp/B0009WCILI
https://www.amazon.com/Commercial-Chef-Cutting-Premium-
Chopping/dp/B078RSJDW9
https://www.slideshare.net/cedecite/2rubric-assessment-
video?fbclid=IwAR31Lktpq1P9szsxGV0VO9V3ml3Ci92FJiIl3rs3YyfoB4q3L2oApZN_
oYE