PREPARE AND COOK SEAFOOD DISHES

10
TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY 10 )
MA. LOURDES C. BALANZA
AUTHOR

How are you these days? You are now about to start the lesson on Cookery 10
Specialization. I want you to be reminded of a few things so you will successfully finish the
task well.

1. Read and understand the instructions in every part of this module.

2. You are provided with various learning tasks. I hope you will diligently perform them all.
3. Ask your parents, guardians, or older siblings to help you assess your work.
4. I hope you will do your best in every activity most especially the Post-test.
5. Have fun while learning!

At the end of the lesson, you are expected to:

LO 5 Store Fish and Seafood

5.1. Ensure that trimmings, fish, and seafood are stored hygienically
5.2. Check date stamps and codes where applicable to ensure the quality
control
5.3. Store seafood in accordance with FIFO operating procedures and standard
operating requirement

Direction: Choose the letter of the correct answer. Write your answer to the space provided
before the number.

_________1. What type of fish can be stored using a crushed ice?

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 a. Fresh fish c. Fin fish
b. Frozen fish d. Lean fish
_________ 2. It can be stored at 0ºF or -18º C or colder.
a. Fresh fish and frozen fish c. oyster and lobster
b. Frozen fish and lobster d. lobster and fresh fish
_________3. This can keep in a cold, wet place in the cartons or sack
a. Lobster c. fish
b. Shrimp d. oyster
________ 4. How long can we store the fresh fish?
a. 1 to 2 days c. 1 to 2 weeks
b. 5 to 7 days d. 5 to 7 weeks
________ 5. How long can we store the lean fish?
a. 4 months c. 6 months
b. 5 months d. 7 months
________ 6. It should be wrapped before placing on ice or covered and simply refrigerated
a. crabs c. lobster
b. shrimp d. clam
________ 7. What do you mean by FIFO?
a. First In, First Out c. For in, For Out
b. First Intact, First Over d. For Intact, For Over
________ 8. It should be kept well wrapped to prevent freezer burn.
a. Fresh fish c. Oyster
b. Frozen fish d. Clam
________ 9. How long can we store the fat fish?
a. 1 month c. 3 months
b. 2 months d. 4 months
________ 10. In storing fresh fish, when we should change the ice in stored fish?
a. daily c. monthly
b. weekly d. yearly

COUNT ME IN!
Direction: Arrange the following sequence in chronological order. Write 1 being the first
procedure and write 5 being the last.

SCALING OF FISH
______Be sure to remove the scales on both
side of the fish, as well as scales near the
fins, the collar and the tail.
______Hold the fish down firmly with your hand

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 near its head.
______Begin to rake the scales from the tail
towards the head. They should start
coming off in clumps.
______Lay your fish on the board or hold it
steady in the water
______When you think you have gotten most of
the scales, you can rinse the fish off again
with water. This will wash away any loose
scales and help you to identify any remaining
scales that you need to be removed
OPENING AN OYSTER
______Twist knife handle to pop oyster open
______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
______Open top shell
______Work tip of knife into the oyster (about ½ inch)
______Push knife into oyster and slice muscle from top shell.

Fish and shellfish should be stored properly so that it will not lost quality and
deteriorate rapidly. Using ice is one of the least we can do to prolong the freshness of
fish and shellfish. Refrigeration also helps much in maintaining the freshness of fish and
shellfish.
STORING FISH AND SHELLFISH
FRESH FISH

https://medium.com/@Refrigeration/tips-for-the-creative-display-of-the-fish-meat-263664c6199c

1. On crushed ice, use drip pans to allow for drainage of melted ice. Change ice daily.
Cover container or store in separate box away from other foods.
a. Whole fish should be drawn ( that is viscera removed) as soon as possible because
the entrails deteriorate quickly.
b. Cut fish (fillets, steaks, portion) should be wrapped or left in original moisture proof
wrap.
2. Refrigerate at 30º to 34ºF (-1º to 1ºC)

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 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 see it. Even if it was fresh when
received, it may not be fresh after few days in storage.

FROZEN FISH

https://www.fitday.com/fitness-articles/nutrition/healthy-eating/cooking-frozen-fish-4-tips-to-make-it-fresh.html

1. Store at 0ºF (-18ºC or colder)

2. Keep well wrapped to prevent freezer burn.
3. Maximum storage time:
Fat fish – 2 months
Lean fish - 6 months
4. Rotate stock- Follow FIFO procedure, 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 30º to 34º F (-1º to
1ºC). They will keep up to 1 week.
3. Keep frozen oysters in freezer at 0ºF (-18ºC) or colder, until ready for use.

B. LOBSTER AND SHRIMP

1. Store at 0ºF (-18ºC or colder)

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

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LET’S CLASSIFY!
Direction : Classify the following. Write Fresh if it pertains to Fresh fish, Frozen if it is for Frozen
fish, O if it is for Oyster and S if it is for Shrimp.
________ 1. It may be stored for 1 to 2 days.
________ 2. Keep well wrapped to prevent freezer burn.
________ 3. It can be stored in original container in refrigerator at 30º to 34ºF
________ 4. It should be wrapped before placing on ice or covered or simply refrigerated.
________ 5. Use drip pans to allow for drainage of melted ice.

Direction : Match Column A with Column B . Write the letter of the correct answer.
COLUMN A COLUMN B

1. Remove viscera first before a. fresh fish

Storing b. frozen fish
2. Wrapped to prevent freezer burn c. lobster and shrimp
3. First in, first out d. oyster
4. Left in original moisture proof wrapped
5. Kept in cold, wet cartons

Proper food handling is extremely important for guaranteeing quality and safety and is

paramount for seafood because it's often more perishable than other foods.

Raw seafood should be stored in the coldest part of the refrigerator, preferably the meat
drawer. Keep the seafood in its original store packaging and place in a clean container to
prevent the seafood from leaking onto other foods. FDA recommends cooking fresh seafood
within 1-2 days of purchase.

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 It's a good idea to store it on ice in the refrigerator to keep it as cold as possible. If
the fish won't be used within 2 days, wrap it tightly in moisture-proof bags (so the fish won't dry
out) and store it in the freezer

Direction: Choose the letter of the correct answer. Write your answer to the space
provided before the number.

_________1. What type of fish can be stored using a crushed ice?

c. Fresh fish c. Fin fish
d. Frozen fish d. Lean fish
_________ 2. It can be stored at 0ºF or -18º C or colder.
c. Fresh fish and frozen fish c. oyster and lobster
d. Frozen fish and lobster d. lobster and fresh fish
_________3. This can keep in a cold, wet place in the cartons or sack
c. Lobster c. fish
d. Shrimp d. oyster
________ 4. How long can we store the fresh fish?
c. 1 to 2 days c. 1 to 2 weeks
d. 5 to 7 days d. 5 to 7 weeks
________ 5. How long can we store the lean fish?
c. 4 months c. 6 months
d. 5 months d. 7 months
________ 6. It should be wrapped before placing on ice or covered and simply refrigerated
c. crabs c. lobster
d. shrimp d. clam
________ 7. What do you mean by FIFO?
c. First In, First Out c. For in, For Out
d. First Intact, First Over d. For Intact, For Over
________ 8. It should be kept well wrapped to prevent freezer burn.
c. Fresh fish c. Oyster
d. Frozen fish d. Clam
________ 9. How long can we store the fat fish?
c. 1 month c. 3 months
d. 2 months d. 4 months
________ 10. In storing fresh fish, when we should change the ice in stored fish?
c. daily c. monthly
d. weekly d. yearly

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Direction: Let us see how far you have learned from this module. To show your understanding,
I want you to answer the following questions:

1. What are the important factors to be considered in storing fish and shellfish.

a. FRESH FISH
______________________________________________________________________
______________________________________________________________________

b. FROZEN FISH
______________________________________________________________________
______________________________________________________________________
c. OYSTER

d. SHRIMP and LOBSTER

____________________________________________________________________________
_______________________________

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KEY TO CORRECTION : 5. C
6. B
Pre-test 7. A
1. A 8. B
2. B 9. B
3. D 10. A
4. A
5. C
6. B
7. A
8. B
9. B
10. A

Looking Back
SCALING OF FISH
1. 4
2. 2
3. 3
4. 1
5. 5
OPENING AN OYSTER
1. 4
2. 1
3. 5
4. 2
5. 3

Activities
1. Fresh
2. Frozen
3. O
4. S
5. Fresh
Check your understanding
1. A
2. B
3. B
4. C
5. D

POST TEST
1. A
2. B
3. D
4. A

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Quarter II -Week 8