SHS

Cookery NC II
Quarter 2: Module 9
Handle Fish and Seafood

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Grade 12: Quarter 2: Module 9: Handle Fish and Seafood
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: Joyce Anne L. Alcantara, T-I

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 9
Handle Fish and Seafood
 Target

Safe handling and storage of all food should follow the same basic guidelines
that are listed below. However, seafood is more perishable then many food items, and
the consumer must pay a little more attention to its careful handling.

Whether a consumer buys seafood from a market or catches/harvests fish

and shellfish on their own, proper handling, storage and preparation are necessary
to maintain quality and ensure safety. Although there are many types of seafood
available from commercial sources or from recreational fishing, all fish and shellfish
are highly perishable, and the same basic storage and handling guidelines should be
followed: Keep it cold, Keep it clean, Store it quickly, Prepare and cook it properly.

After going through this module, you are expected to:

handle fish and seafood (TLE_HECK9- 12PC-IIf-15)
 Pre-Test

Directions: Read the statements carefully and choose the letter that
best describes the statement. Write your answer on a separate sheet of
paper.
1. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Catfish D. Sole

2. This is a character of a fresh fish.

A. Gills are pink or red.
B. With fresh and foul odor.
C. Flesh shrink when pressed.
D. Eyes are dull , shiny and bulding.

3. Which is NOT considered as shellfish?

A. Crab C. Shrimp
B. Scallops D. Sole

4. Which of the following products should be frozen, not thawed when received?
A. Fresh Fish C. Sole
B. Frozen Fish D. Thawed Fish

5. Which should be refrigerated at 32˚F/0˚ to 2˚?

A. Crabs C. Mussels
B. Lobster D. Scallops

6. It is the process of warming food that has been frozen so that the food can be
eaten or prepared to be served.
A. Canning C. Freezing
B. Cooking D. Thawing

7. Which of the following is a safe way of handling fish and seafood?

A. Always wash your hands in cold and soapy water before and after handling
of food.
B. Always wash your hands in hot and soapy water before and after handling
of food.
C. Always wash your hands in warm and running water before and after
handling of food.
D. All of the above

8. This is the right power to be used when thawing fish and seafood.
A. Highest Power C. Medium Power
B. Lowest Power D. Room Temperature Power
9. This shrimp should be shiny with no freezer burn.
A. Frozen shrimp C. Glazed Shrimp
B. Frozen Glazed shrimp D. Ordinary shrimp

10. Which smell indicates age and spoilage of a fish and seafood?
A. Iodine fish C. Salty Smell
B. Frozen smell D. Sweet smell

11. When is the right time to discard mussels?

A. When it is very cold.
B. After thawing the mussels in lowest power.
C. When the mussels is thawed in a hot temperature.
D. When the mussels are very light in weight or seem to be hollow.

12. It is a set of required measures to guarantee the cleanliness, quality and purify
the food item in all its phases.
A. Food Hygiene C. Personal Hygiene
B. Frozen Food D. Thawing food

13. What is the proper way of keeping fish or seafood?

A. Keep the fish and seafood in a running water.
B. Keep fish and seafood in iced and covered to maintain its freshness.
C. Keep the fish in Room Temperature to lessen the bacteria and spoilage.
D. All of the above

14. Which of the following is NOT among the four rules of fish and seafood
handling?
A. Care C. Cool
B. Clean D. Thawed

15. It is the best way to prevent cross contamination.

A. Do not mix raw food with cooked food.
B. Use a clean running water in clearing molds.
C. Keep fish in room temperature to lessen bacteria.
D. Use a clean container for keeping fish in the lavatory.
 Jumpstart

Activity1 : TICK OR CROSS

Directions: Answer with a tick (√) if the statement is the correct way of
handling fish and seafood and cross (x) if otherwise. Write your answers on a
separate sheet of paper.

________1. Use clean water to wash the fish.

________2. Use clean bins for keeping fish.
________3. Cover fish to protect from flies.
________4. Keep raw and cooked fish in the same place.
________5. Keep fish equipment clean.
________6. Wash hands before and after handling.
________7. Use hot or warm water when thawing fish and seafood.
________8. Use the highest power on your microwave oven for faster thawing.
________9. Use water at room temperature when thawing fish and seafood.
________10. Always wash your hands with cold and soapy water before and
after handling seafood.

Activity 2: THINK – BASED ON EXPERIENCE!

1. What areas or pracices in your home could cause fish or seafood to become
contaminated?
2. How do you clean your knives, boards or bins, and is this enough to prevent
contamination of the fish?
3. How can you improve the way you handle fish?

Your answers will be rated using the scoring rubric below:

SCORE CRITERIA
4 Explains very clearly his/her answer
3 Explains clearly his/her answer
2 Explains partially his/her answer
1 Was not able to explain his/her answer
 Discover

HANDLE FISH AND SEAFOOD

Safe Handling

✓ Always wash hands before and after handling fish and seafood
• always wash your hands with hot,soapy
water before and after handling fish and
seafood

✓ Use separate knives and cutting boards

• for fish, seafood and other foods and for
raw and cooked fish and seafood

✓ Thaw frozen seafood in the refrigerator

• Never at room temperature or by using https://www.uidaho.edu/-/media/UIdaho-
Responsive/Files/Extension/topic/seafood-at-its-best/lesson-4/lesson-4-slideshow-

• hot or warm water. Bacteria on the

with-notes.pdf?la=en&hash=A9EF36D43E0BB31BF9D92A406EDC0278AA0D64B1

surface
• will begin to multiply and cause spoilage. If you forget to take seafood
out of the freezer ahead of time, place it in a simk or bowl under cold
water. A 1 – pound package will defrost in approximately 1 hour.
• It also can be thawed under cold running water or in the microwave
oven. If your thawing it in the microwave oven, cook the product
immediately after thawing. Use the lowest power on your microwave
when thawing. A pound of fillets defrost in 5 to 6 minutes. The fish
should feel cool, pliable, and slightly icy. Be creful not to overheat it
and begin the cooking process.

✓ Allow 1 day for seafood to defrost in refrigerator

Checking freshness of fish

Fin Fish

Fresh and mild odor

Eyes are clear, shiny and bulging

https://www2.slideshare.net/grinsoda/lm-cookery-g10-49655339

Red or pink gills

https://www2.slideshare.net/grinsoda/lm-cookery-g10-49655339
 Texture of flesh is firm or elastic

https://www2.slideshare.net/grinsoda/lm-cookery-g10-49655339

Shiny scales, and tightly cling, on skin

https://www2.slideshare.net/grinsoda/lm-cookery-g10-49655339

Shellfish

• Oysters, clams, mussels in the shell must be alive. Tightly closed

shells when jostled.
• Live or shucked oysters must have a very mild, sweet smell.
• Discard any mussels that are very light in weight or seem to be hollow.
• Strong fishy odor or a brownish color is a sign of age or spoilage.

https://www2.slideshare.net/grinsoda/lm-cookery-g10-49655339

• Live lobster must be alive when cooked. The meat will be firm and the tail
springs back when straightened.
• Frozen shrimp should be solidly frozen when received.
• Glazed shrimp should be shiny with no freezer burn.
• All shrimps should smell fresh and sweet. A strong fishy or iodine smell
indicates age or spoilage.

https://www2.slideshare.net/grinsoda/lm-cookery-g10-49655339

• Live crabs should be kept alive until cooked.

• Frozen crabmeat should be treated like any other frozen fish.

https://www2.slideshare.net/grinsoda/lm-cookery-g10-49655339
 Thawing and Handling of frozen fish

✓ Thaw in refrigerator, never at room temperature. If

pressed for time, keep in original moisture-proof
wrapper and thaw under cold running water.
✓ 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.
✓ Fillets that are to be breaded can be partially thawed.
✓ Handle thawed fish as fresh fish. Do not refreeze.
✓ Breaded, battered and other frozen prepared fish items
https://www2.slideshare.net/grinsoda/lm-cookery-g10-
49655339
are mostly cooked from frozen state.

Shellfish

MUSSELS
✓ Keep refrigerated (32°F to 35°F/0° to 2°C) and
protect from light. Store in original sack and keep
sack damp.

https://www2.slideshare.net/grinsoda/lm-cookery-g10-
49655339

➢ SCALLOPS

✓
Shucked scallops can be cooked without
further preparation.
✓
Keep scallops covered and refrigerated
(30°F to 34°F). Do not let them rest
directly on ice or they will lose flavor and
become watery.
https://www2.slideshare.net/grinsoda/lm-cookery-g10-
49655339

➢ 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 packed in
moist seaweed, kept in a cool place 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.
https://www2.slideshare.net/grinsoda/lm-cookery-g10-
49655339
 ➢ 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 cold, must be peeled after cooking to
preserve served flavor.
https://www2.slideshare.net/grinsoda/lm-cookery-g10-
49655339

➢ CRABS
✓ Live crabs should be kept alive until cooked.
✓ Frozen crabmeat is very perishable when
thawed. It must be treated like any other frozen
fish.

https://www2.slideshare.net/grinsoda/lm-cookery-g10-
49655339

Explore

Activity 3: FISH AND SEAFOOD AS ITS BEST!

Direction: Identify what is being described.Write your answers on a

separate sheet of paper.

ANSWER STATEMENT
1. It is served cold, must be peeled after cooking
to preserve flavor.
2. If served hot, it should be drained well and
split in half, and claws should be cracked.
3. The maximum storage time Fat fish – 2 months Lean
fish -- 6 months

4. It can be cooked without further

preparation.

5. Keep refrigerated (32°F to 35°F/0° to 2°C) and

protect from light.
 6. It should be frozen, not thawed when received.

7. Store it in original sack and keep sack damp.

8. Maybe stored for 1 to 2 days. If kept longer,

wrap and freeze immediately.
9. This meat is very perishable when thawed.
10. They should not rest directly on ice or else
they will lose flavor and become watery.

Activity 4: THINK TWICE!

Directions: Answer the questions based on the lesson in activity

2.THINK – BASED ON EXPERIENCE

1.What areas in your home could cause fish or seafood to become

contaminated?
2.How do you clean your knives, boards or bins, and is this enough to prevent
contamination of the fish?
3.How can you improve the way you handle fish?

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA
4 Explains very clearly his/her answer
3 Explains clearly his/her answer
2 Explains partially his/her answer
1 Was not able to explain his/her answer

Deepen

Activity 5: Do Me!

Directions:Read the situation and answer what is asked.Do it on a separate

sheet of paper.

Situation: Visit a market or supermarket and list down the fish or seafood
that the vendors are selling. Describe how the fish and seafood are handled.
Document your output.
Your output will be rated using the given rubric .

SCORE CRITERIA

5 Done creatively and neatly showing much relevance to the

given topic

4 Done creatively and neat enough with relevance to the given

topic

3 Done creatively and neat enough but no relevance to the given

topic

2 Done simply and neat enough but not so relevant to the given
topic

1 Done poorly with erasures and irrelevant to the given topic

Gauge

Directions: Read the statements carefully and then choose the letter
that best describes the statement. Write your answer on a separate
sheet of paper.

1.Which of the following is a freshwater fish?

C. Bluefish C. Grouper
D. Catfish D. Sole

2.This is a character of a fresh fish.

E. Gills are pink or red.
F. With fresh and foul odor.
G. Flesh shrink when pressed.
H. Eyes are dull , shiny and bulding.

3.Which is NOT considered as shellfish?

C. Crab C. Shrimp
D. Scallops D. Sole

4.Which of the following products should be frozen, not thawed when received?
C. Fresh Fish C. Sole
D. Frozen Fish D. Thawed Fish

5. Which should be refrigerated at 32˚F/0˚ to 2˚?

C. Crabs C. Mussels
D. Lobster D. Scallops
6.It is the process of warming food that has been frozen so that the food can be
eaten or prepared to be served.
C. Canning C. Freezing
D. Cooking D. Thawing

7.Which of the following is a safe way of handling fish and seafood?

E. Always wash your hands in cold and soapy water before and after handling
of food.
F. Always wash your hands in hot and soapy water before and after handling
of food.
G. Always wash your hands in warm and running water before and after
handling of food.
H. All of the above

8.This is the right power to be used when thawing fish and seafood.
C. Highest Power C. Medium Power
D. Lowest Power D. Room Temperature Power

9.This shrimp should be shiny with no freezer burn.

C. Frozen shrimp C. Glazed Shrimp
D. Frozen Glazed shrimp D. Ordinary shrimp

10 Which smell indicates age and spoilage of a fish and seafood?

C. Iodine fish C. Salty Smell
D. Frozen smell D. Sweet smell

11.When is the right time to discard mussels?

E. When it is very cold.
F. After thawing the mussels in lowest power.
G. When the mussels is thawed in a hot temperature.
H. When the mussels are very light in weight or seem to be hollow.

12.It is a set of required measures to guarantee the cleanliness, quality and purify
the food item in all its phases.
C. Food Hygiene C. Personal Hygiene
D. Frozen Food D. Thawing food

13. What is the proper way of keeping fish or seafood?

E. Keep the fish and seafood in a running water.
F. Keep fish and seafood in iced and covered to maintain its freshness.
G. Keep the fish in Room Temperature to lessen the bacteria and spoilage.
H. All of the above

14.Which of the following is NOT among the four rules of fish and seafood
handling?
C. Care C. Cool
D. Clean D. Thawed
15.It is the best way to prevent cross contamination.
E. Do not mix raw food with cooked food.
F. Use a clean running water in clearing molds.
G. Keep fish in room temperature to lessen bacteria.
H. Use a clean container for keeping fish in the lavatory.
Explore: Activity 3
1. SHRIMP
2. LOBSTER
3. FROZEN FISH
4. SCALLOPS
5. MUSSELS
6. FROZEN FISH
7. MUSSELS
8. FRESH FISH Pre- Test/Gauge
1. B
9. CRAB MEAT 2. A
10. SCALLOPS 3. D
4. B
5. C
Jumpstart
Activity 1 6. D
7. B
1. √ 6. √
8. B
2. √ 7. X 9. A
3. √ 8. X 10. A
4. X 9. X 11. D
5. √ 10. X 12. A
13. B
14. D
15. A
Answer Key
References:
Books

• Department of Education (2016) (Module 2 of 2) Technical-Vocational-

Livelihood Home Economics, Cookery Manual (pg.163-167 )

Links:

https://www.uidaho.edu/-/media/UIdaho-
Responsive/Files/Extension/topic/seafood-at-its-best/lesson-4/lesson-4-
slideshow-with-
notes.pdf?la=en&hash=A9EF36D43E0BB31BF9D92A406EDC0278AA0D64B
1
https://spccfpstore1.blob.core.windows.net/digitallibrary-
docs/files/5a/5a3381074c66e5ddca1f0317ca1c8f0c.pdf?sv=2015-12-
11&sr=b&sig=p4n41gei0LZrEu9LeVj7mvAzbaTN72k7oWcgoRlwLUU%3D&se
=2021-08-15T06%3A29%3A48Z&sp=r&rscc=public%2C%20max-
age%3D864000%2C%20max-
stale%3D86400&rsct=application%2Fpdf&rscd=inline%3B%20filename%3D
%22Chamberlain_01_SeafoodHandling.pdf%22