10

TLE-HE (Cookery)
Activity Sheet Quarter 2- MELC 1- 8
Prepare Vegetables and Seafood Dishes

REGION VI - WESTERN VISAYAS

 Quarter 2-Week 1

Learning Activity Sheet (LAS) No.1

Name of Learner: _______________________________________________________

Grade and Section: _________________________ Date: ___________________

Learning Activity Sheet in TLE- HE Cookery

(Prepare Vegetable Dishes)

I. Learning Competency
LO1.Perform Mise en Place:
1.1 Prepare ingredients according to a given recipe, required form and
time frame, thaw frozen ingredients and wash raw vegetables
following standard procedures. (TLE HECK10VD-IIa-9)

II. Background Information for Learners

Vegetables are important part of a healthy diet because it provides
nutrients vital for health and maintenance of your body. It also provides
health benefits to people to reduce the risk of some chronic diseases
including heart attack and stroke. Vegetables protect people against certain
types of cancer, reduce obesity and type two diabetes, lower blood
pressures, reduce the risk of developing kidney stones and help decrease
bone loss.

What is Vegetable? Why do we need to know the principles of preparing

vegetables?

The culinary technique explains the step-by-step method to prepare

the vegetable. However, learners need to know the Basic Principles of
Cooking Vegetables, so to help maintain the nutrients in the vegetable and
meet the quality standards for the vegetable.
When cutting vegetables use a sharp blade and cut in the largest
pieces that are desirable for the recipe. Pieces should be uniform to allow for
even cooking. Cook vegetables just-in-time. Holding vegetables after cooking
causes loss of nutritive value and quality. Vegetables are best when they are
held for less than 20 minutes.
Thawing of vegetables is different in thawing meat and sea foods. To
preserve the delicate cell all of frozen vegetables, different methods can be
used.

1
Preparing Fresh Vegetables
Washing
Wash all vegetables thoroughly
Scrub well unpeeled vegetables, like potatoes for baking
Wash green leafy vegetables in several changes of cold water
After washing, drain well and refrigerate lightly covered to
prevent drying.
Soaking
Do not soak vegetables for long periods to prevent flavor and
nutrient loss.
Cabbage, broccoli, cauliflower may be soaked for 30 minutes
in cold salted water to eliminate insects.
Limp vegetables can be soaked briefly in cold water to restore
crispness.
Peeling and Cutting
Peel vegetables as thinly as possible.
Cut vegetables into uniform pieces for even cooking
Treat vegetables that brown easily with acid (potatoes,
eggplants, sweet potato) or hold under water until ready to
use.
Save edible trim for soups, stocks and purees.

Basic Knife Cuts

1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of appropriate
width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut
7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same
thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical
Vegetables

III. Accompanying DepEd Textbook and Educational Sites

Department of Education. (2015). K-12 Basic Education Curriculum,

Learners Material Grade 10- Cookery (pp144-168)

2
IV. ACTIVITY PROPER:
Directions / Instructions:
Test your knowledge about the features of vegetables by answering the
following activities.

Exercises/Activities
Activity 1. Fact or Bluff
Directions: Write fact if the statement is correct and bluff if the statement
is wrong. Write your answer on a separate sheet of paper.
1. Vegetables give color, texture and flavor to our meals.
2. Vegetables reduce the risk of developing kidney stones and help
decrease bone loss.
3. Vitamin D keeps eyes and skin healthy and helps to protect against
infections.
4. Vitamin A helps heal cuts and wounds, and keeps teeth and gums
healthy. Vitamin A aids in iron absorption.
5. Fiber-containing foods such as vegetables help provide a feeling of
fullness with fewer calories.

Activity 2. Word Play

Directions: Unscramble the following underline srambled word to form a
complete statement about the Basic Principles of Cooking
Vegetables. Write your answer on a separate paper.

1. Avoid roockevingo vegetables.

2. Avoid adding too uchm atf.
3. Hlabcnnig vegetables minimizes vitamins loss
4. The addition of, ipcess , sebhr onion, garlic, vinegar or citrus juice can
add flavor with no additional calories,
5. Rits- ryf for microwave the frozen vegetables by placing directly in a
microwave-safe bowl with 1 to 5 tablespoon of water for 4 minutes.

Activity 3. Item Identification

Directions: Identify the different methods of preparing fresh vegetables Use
a separate sheet for your answer.

3
 1. 2. 3.

4. 5. 6.

7. 8. 9.

Guide Questions:

Q1. What are the health benefits of eating vegetables?

Q2. How do we thaw vegetables?

___________________________________________________________________________
___

Q3. What is the effect of holding vegetables after cooking?

Q4. How can we restore crispness of limp vegetables?

4
 Analytical Scoring Rubric
Excellent Good Satisfactory Needs
(9-10) (7-8) (5-6) Improvement
(0-4)
Idea Thoroughly Ideas explained Ideas Little or no
explanation explained ideas somewhat explanation of
explained ideas
Coherency Extremely Coherent writing Somewhat Lacks
coherent coherent coherency
writing
Grammar Few errors Some errors Many errors Many errors
that hurt
understanding

V. REFLECTION

Why do we need to know the principle of preparing vegetables?

________________________________________________________________.

VI. ANSWER KEY

Activity
1. 2. 3.
1. Fact 1. overcooking 1. Wash 6. Peel
2. Fact 2. much fat 2. Cut 7. Wash
3. Bluff 3. Blanching 3. Soak 8. Soak
4. Bluff 4. Spices & herbs 4. Soak 9. Cut
5. Fact 5. Stir-fry 5. Wash

Guide Questions
Q1. What are the health benefits of eating vegetables?
-Eating vegetables provides health benefits to people like reduced risk of
some chronic diseases including heart attack and stroke.
Q2. How do we thaw vegetables?
-Thaw by cooking direct from frozen stage.
Q3. What is the effect of holding vegetables after cooking?
-Holding vegetables after cooking causes loss of nutritive value and quality.
Q4. How can we restore crispness of limp vegetables?
-Limp vegetables can be soaked briefly in cold water to restore crispness.

Reflection:
Why do we need to know the principle of preparing vegetables?

To help maintain the nutrients in the vegetable and meet the quality

standards for the vegetable.

5
 Quarter 2-Week 2

Learning Activity Sheet (LAS) No.2

Name of Learner: _______________________________________________________

Grade and Section: _________________________ Date: ___________________

Learning Activity Sheet in TLE- HE Cookery

(Prepare Vegetable Dishes)

I. Learning Competency
LO1.Prepare vegetable dishes:
2.1 Identify market forms of vegetables
2.2 Select various kinds of vegetables according to a given menu
2.3 Cook variety of vegetable dishes following appropriate cooking
methods to preserve optimum quality and nutrition, prepare
suitable sauces and accompaniment in serving vegetable dishes.
(TLE HECK10VD-IIb-c-10)
II. Background Information for Learners

After learning the factors considered in selecting vegetables and

cooking methods, you are now expected to demonstrate skills in cooking to

ensure that you fully understand and will have a hands-on experience.

Vegetables in Culinary Arts

There are number of factors considered in selecting vegetables used for

culinary arts. Examples of these are below:

1. Season - some vegetables are seasonal, therefore, one must remember to

choose vegetables that are in season to make sure that they are fresh
and at their best
2. Way of cooking/preparation - it's important to consider how the
vegetable will be cooked and what the vegetable is for (e.g. salad, soup,
sandwich, etc.)
3. Storage - choose vegetables according to the type of storage that is
available as veggies have different shelf lives
4. Budget/price - select vegetables that are within the budget
5. Color - pick vegetables that are brightly-colored and not bruised
6. Firmness - fresh vegetables should not be withered
7. Nutritional value - the benefit of certain veggies should also be
considered with regards to the person eating the prepared food.

6
Market Forms of Vegetables

Knowing the different market forms of vegetables can also help in deciding
which vegetables to buy and prepare. Vegetables available in the market can
be fresh, frozen, dried, or canned.

1. FRESH -Fresh vegetables are vegetables that have undergone little or no

processing from the time they were harvested to the time they were
marketed or sold. In general, they remain in the same state as when they
were harvested. Fresh vegetables – and fruits, as well – are often referred to
as produce and are typically sold in markets, grocery stores and
supermarkets, and roadside stalls, as well as in farmer’s markets and at
vegetable farms. Some fresh vegetables, like salad greens, are sold in plastic
bags, boxes, and other containers in stores.

2. FROZEN-Frozen vegetables are commercially packaged in plastic bags or

cardboard boxes. Typically, vegetables are frozen within hours of harvest,
but they undergo several steps that ensure their quality before the actual
freezing process. First, they are washed thoroughly to remove any dirt and
debris, as well as any chemicals that have been used such as pesticides and
fertilizers. Then, they are often blanched, or cooked quickly in boiling water,
and then shocked in ice water to stop the cooking process. The vegetables
are then sorted and inspected, so as to get rid of any vegetables that are not
fit for consumption. Lastly, they are packaged and shipped off to
wholesalers and distributors, as well as supermarkets and grocery stores.

3. Dried -Drying or dehydrating preserves vegetables and prolongs their

shelf life. Removing water from vegetables inhibits the growth of bacteria,
yeasts and molds that can otherwise promote spoilage and rot in vegetables.
Dried vegetables sold in markets and groceries are dehydrated using
different methods such as freeze drying, drum drying, air drying and sun -
Like freezing and drying, canning is a method of food preservation. It helps
make vegetables last longer. Also, like the other two methods, canning
makes cooking with vegetables easier and more convenient, as using canned
vegetables instead of fresh ones eliminates several steps in food preparation.
Before vegetables or any other food are canned, they undergo some form of
processing. Heat is first applied to the vegetables to kill any harmful
microorganisms before they are sealed in airtight containers such as cans or
jars. The canned items are then heated under steam pressure before being
packed into boxes or crates.

Methods of Cooking Vegetables Dishes

BOILING
Boiling allows you to season the vegetables as they cook (use1 tablespoon
table salt per 4 quarts’ water). However, it’s easy to overcook vegetables
when boiling, and this method washes away flavor. Boiled vegetables need
further embellishment, such as a compound butter or vinaigrette.

7
STEAMING
Steaming washes away less flavor than boiling and leaves vegetables
crisper. Doesn't allow for seasoning vegetables and only works with small
batches (1 pound or less). 

SAUTÉING
Sautéing allows you to season the vegetables as they cook but requires
constant attention and a nonstick pan. 

PAN-ROASTING
Pan-roasting allows you to season the vegetables as they cook Doesn't work
if the pan is overloaded, and most recipes rely on tight-fitting lid to capture
steam and help cook vegetables through.

ROASTING
Roasting concentrates flavors by driving off excess moisture and makes
vegetables crisp. Requires at least 30 minutes (including time to heat the
oven).

BROILING
Broiling browns vegetables quickly and deeply. Broilers require constant
attention; keep food at least 4 inches from the heating element to prevent
flare-ups.

III. Accompanying DepEd Textbook and Educational Sites

LM- Grade 10- Cookery pages 166 -172

https://brainly.ph/question/2372520
https://www.slideshare.net/eylinmeyy/market-forms-of-vegetables

IV. ACTIVITY PROPER:

Directions: Test your knowledge about the features of vegetables by
answering the following activities.

Exercises/Activities
Activity 1. Word Scrambled

Direction: Unscramble the word below to get the exact word/s or acronym
per item. Use the given clues as your guide. Write your answer on a
separate sheet.
Clues Scrambled word/s Your answer
allows you to season the AITEMNSG
vegetables as they cook
Requires constant attention ENUTESIGA
and a nonstick pan. 
concentrates flavors by ONSTIGAR
driving off excess moisture

8
this method washes away INOBGLI
flavor
browns vegetables quickly IOINBGRL
and deeply

Exercises/Activities
Activity 1. Word Scrambled

Direction: Unscramble the word below to get the exact word/s or acronym
per item. Use the given clues as your guide. Write your answer on a
separate sheet.

Activity 2. Word Play

Directions: Unscramble the following underline scrambled word to form a

complete statement about the Types of Sauces. Write your
answer on a separate paper.

These are the Six

Basic

White Sauce Brown Sauce Tomato Sauce

9
 Veloute Hollandaise Mayonnaise

1.neaonyaism is a thick cold sauce or dressing commonly used in

sandwiches, hamburgers, composed salads, and on french
fries.
2.elouvet ausce  is a savory sauce, made from a roux and a light stock.

3.noadalhislen is an emulsion of egg yolk, melted butter, and lemon juice.

4.nbowr esuca sauces are common for meat and vegetables.

5. hewit acues is a sauce traditionally made from a white roux and milk.

6.aotmto aucse typically made from brown stock, mirepoix, and tomatoes,
and thickened with roux

Guide Question

Q1. What are the market forms of vegetables?

__________________________________________________________________________

Q2. Why should we choose to buy vegetables that are in season?

___________________________________________________________________

Q3. How do we store vegetables?

Q4. How can we assure that the vegetables are fresh?

10
 Analytical Scoring Rubric
Excellent Good Satisfactory Needs
(9-10) (7-8) (5-6) Improvement
(0-4)
Idea Thoroughly Ideas Ideas Little or no
explanatio explained explained somewhat explanation of
n ideas explained ideas
Coherency Extremely Coherent Somewhat Lacks
coherent writing coherent coherency
writing
Grammar Few errors Some Many errors Many errors
errors that hurt
understanding
V. REFLECTION

Why one must remember to choose vegetables that are in season?

__________________________________________________________________.

VI. ANSWER KEY

Activity
1. 2.
1. Steaming 1. Mayonnaise
2. Sautéing 2. Veloute sauce
3. Roasting 3. Hollandaise
4. Boiling 4. Brown sauce
5. Broiling 5. White sauce
6. Tomato sauce

C. Guide Questions
Q1. What are the market forms of vegetables?

Vegetables that are available in the market are fresh, frozen and dried
vegetables.
Q2. Why do we choose to buy vegetables that are in season?
 To make sure that they are fresh and at their best
Q3. How do we store vegetables?

Choose vegetable to the type of storage that is available according to
shelf lives.
Q4. How can we assure that the vegetables
11 is fresh?
 Fresh vegetables should not be withered
 Quarter 2-Week 3

Learning Activity Sheet (LAS) No.3

Name of Learner: _______________________________________________________

Grade and Section: _________________________ Date: ___________________

Learning Activity Sheet in TLE-HE Cookery

(Prepare Vegetable Dishes)

I. Learning Competency
LO2. Prepare vegetable dishes:
2.3 Cook variety of vegetable dishes following appropriate cooking
methods to preserve optimum quality and nutrition, prepare
suitable sauces and accompaniment in serving vegetable dishes.
(TLE HECK10VD-IIb-c-10)

II. Background Information for Learners

Eat your veggies–they’re good for you!” Sound familiar?  It’s no
wonder we have been encouraged to eat lots of vegetables–they are packed
with a variety of vitamins, minerals, fiber and antioxidants to keep you
healthy. But do you know the advantages of cooking vegetables?
There are benefits to cooking specific vegetables because some of their
antioxidants are better absorbed in their cooked form. So, what are you
waiting for. Let’s try to prepare vegetables in different form.

Boiling Vegetables Procedure:

Tools/Equipment Needed:
Stove Pots and pan Chopping board
Knife Strainer Ladle
Ingredients: Vegetables (any kind)
Water
Boiling Vegetables 1. Trim, peel and
cut vegetables as required. 2. Add
required amount of water to the
pot. 3. Add salt and bring to boil. 4.
Place vegetables in the pot and
return the water to a boil. 5.

12

Sautéing Vegetables
Tools/Equipment Needed:
Stove Pots and pan Ladle Strainer 2. Place sauté pan on high heat. 3.
Spatula
Ingredients: Vegetables (any kind) of clarified butter, oil or other fat
Braising Vegetables
Tools/Equipment Needed:
Stove Pots and pan Strainer Ladle (Vegetables may or may not be
Ingredients:
Vegetables Water or wine
Reduce heat to a simmer and cook
vegetable, to required doneness.
Green vegetables and strong
flavored vegetables are cooked
uncovered. 6. Drain vegetables
quickly to avoid overcooking.
Steaming Vegetables
1. Trim and cut vegetables as required.
2. Pre-heat the steamer. 3. Arrange
vegetables in pan or baskets for
cooking. Make a shallow, even layers
for uniform cooking. 4. Steam for
required time. 5. Remove vegetables
from steamer. 6. Finish vegetables
according to recipe and serve at
once, or cool quickly.
Sautéing Vegetables
1. Prepare vegetables as required.
When pot is hot, add small amount
enough to coat the bottom of the
pan. 4. Add vegetables. Do not
overload the pan, or the
temperature will be lowered too
much and the vegetables will
simmer instead of sauté. 5. After
the heat has recovered, flip the pan
to toss vegetables. 6. Continue to
flip as necessary. 7. As soon as
vegetables are cooked, remove from
pan and serve.
Frying Vegetables
1. Prepare mise-en place. Use a
griddle if only a small amount of fat
is required. 2. Heat the pan and
add fat, and let it heat. 3. Place
prepared vegetables in the pan.
Cook to desired degree of browning.
4. Turn vegetables with a spatula
and continue to cook until done. 5.
Remove from pan, and drain on
absorbent paper to eliminate excess
fat.
Procedure: 1. Heat pan, add fat. 2.
Place vegetables in a pan.
cooked in fat before adding liquid)
3. Add liquid, stock, water or wine
13
 or combination of liquids. 4. Cover
the pan and cook vegetables. 5.
Remove from heat, and serve
vegetables with the cooking liquid,
or drained off the liquid and
reduced over high heat before
serving to concentrate flavor
Cooking Vegetables by Baking and Procedure:
Deep Frying Baking Vegetables 1. Collect all
Tools/Equipment Needed: equipment and food products. 2.
Oven, Stove Fryer Pots and pan Prepare vegetables as required. 3.
Baking pan Place in appropriate pan and set in
Ingredients: pre-heated oven. 4. Bake to desired
Vegetables Breading Oil doneness.
Deep-Frying Vegetables 1. Collect
all equipment and food products. 2.
Pre-heat fryer to proper
temperature (325°F - 350°F). 3.
Prepare food items as required.
Apply breading or batter if
necessary. 4. Place proper amount
of food in fryer. Do not overload. 5.
Fry to desired doneness. 6. Remove
from pan. Drain to remove excess
fat. 7. Serve at once or if necessary,
hold uncovered in a warm place for
the shortest possible time.

III. Accompanying DepEd Textbook and Educational Sites

LM- Grade 10- Cookery pages 172-187

IV. ACTIVITY PROPER:

Activity 1. Directions:
You will now be cooking variety of vegetable dishes following appropriate
cooking methods to preserve optimum quality and nutrition, prepare
suitable sauces and accompaniment in serving vegetable dishes. You may
use materials available in your home. You are expected to do one of each:

Vegetable Tagliatelle
Tools/Equipment Needed:
Chopping board Knife Pots and pan Coriander Ladle

Ingredients:
450 grams zucchini, trimmed
450 grams. carrots, peeled and trimmed

14
 450 grams. celery root, peeled
4tbsp. butter

Procedure:
1. Cut vegetables lengthwise into thin slices. About 1/8 inches thick, cut
into long thin strips to resemble flat noodles.
2. Blanch each vegetable separately into boiling salted water. Refresh under
cold water and drain.
3. Just before serving, heat butter in saucepan over moderate heat. Add
vegetables and toss in butter until hot.

Sautéed Mushroom

Tools/Equipment Needed:
Pan Ladle Plate
Ingredients:
1 1/2kg mushrooms, fresh
10 tbsp. clarified butter or
salt and pepper to taste

Procedure:
1. Rinse the mushrooms quickly and dry them with towels. Trim off the
bottom of the stems and slice the mushrooms.
2. Heat sauté pans over high heat. Add fat to the pan.
3. Place mushrooms in the pan. Do not overload. Sauté over high heat until
browned. Do not overcook.
4. Season with salt and pepper.

Braised Celery
Tool/Equipment Needed:
Chopping board Knife Pan Ladle
Ingredients:
1 kg celery
4 tbsp. butter
1 ½ pt. brown stock or chicken stock
salt and pepper to taste

Procedure: 1. Trim and wash celery. Peel the outside part and use the
tender inner stems. Cut into 1 ½ inches lengths. 2. Heat the butter in a
braising pot and add the celery. Cook over moderate heat until the celery is
just beginning to soften. 3. Add enough stock to cover the celery. Season
with salt and pepper to taste. Cover and cook slowly in an oven or range top
until tender. 4. Drain the celery and keep it warm. Reduce the stock over
high heat. Adjust the seasonings and pour the sauce over the celery.

15
Breaded Vegetables
Ingredients
Carrots
Zucchini
Sweet Pepper
Egg
Milk
Oil
Bread crumbs

Procedure:

Preheat oven to 450°F. Cut carrot, zucchini and sweet pepper into 1/4-inch
strips. Beat egg, milk and oil with a fork in a shallow dish.
Dip vegetables into egg mixture, then into breading mixture. Repeat step 4
until all vegetables are coated. Remove pan from oven and
turn vegetables over with tongs or spatula.

Plan Outline:

Name:________________________________ Date Started:___________________

Year and Section:_____________________ Date Finished: _________________

I. Menu :(State the name of your recipe/product.)

II. Specification of the product (Attach picture of your finished product). Make
sure to indicate the details of your product.

III. Tools, Materials & Equipment:(Enumerate the tools, equipment and

ingredients you will be using

IV. Work Procedure (Write down the step by step procedure in making your
product. Make sure to arrange it in sequence)

V. Evaluation:(Leave this blank. Your teacher will be the one to give a rating of
your work) using the scoring rubric.
_____________________________________________________________________

VI. Remarks: (Leave this blank. Your teacher will be the one to give the
remarks) __________________________________________________________

16
 Your performance will be rate using the scoring rubric below:

4 Follows correctly the procedures in baking/deep-frying

vegetables and performs the skill very satisfactorily without
supervision and with initiative and adaptability to problem
situations.
3 Follows correctly the procedures in baking/deep-frying
vegetables and performs the skill satisfactorily without assistance
or supervision.
2 Follows correctly the procedures in baking/deep-frying
vegetables with minor errors and performs the skill satisfactorily
with some assistance and/or supervision.
1 Was not able to follow the procedures in baking/deep-frying
vegetables and performs the skill unsatisfactorily.

V. REFLECTION
What's the most important thing you learned today?
___________________________________________________________________________
___________________________________________________________________________
_______________________________________________________________________

VI. ANSWER KEY

None

17
 Quarter 2 -Week 4

Learning Activity Sheet (LAS) No.4

Name of Learner: _______________________________________________________

Grade and Section: _________________________ Date: ___________________

Learning Activity Sheet in TLE-HE Cookery

(Present Vegetable Dishes)

I. Learning Competency
LO3. Present vegetable dishes:
3.1 Present vegetable recipes with appropriate sauces and
accompaniments. (TLE HECK10VD-IId-11)

II. Background Information for Learners

Food plating is the process of arranging and decorating food to
enhance its presentation. Improving the presentation of a dish adds value to
the dining experience, and provides room for a higher mark-up on your
food.
An attractive plate of food has many benefits for the chef, the
establishment and the consumer. For the chef, it allows many creative
possibilities, a chance to stamp their identity on the menu and create a
signature dish. It is also a way to reintroduce flavor’s that work well
together, and present them in a unique style. From the management side it
can be a simple way to upscale ingredients and justify a higher price per
head. Diners will also enjoy a better experience with a stunning plate of food
appealing to their visual taste as well as their palette. Not all dishes require
the most elaborate presentation, but a well presented dish can.

Essential Factors of Food Presentation

1. Good preparation and cooking techniques

18
 Proper cutting and cooking of vegetables
2. Professional Skills
Ability to perform according to required standards
3. Visual Sense
Effective food presentation depends on the understanding of
techniques involving balance, arrangement, and garniture.
 Balance
Select foods and garnishes that offer variety and contrast. This
should be applied to colors, shapes, textures and flavors.
 Portion size
 Match portion sizes and plates
 Balance the portion sizes of the items on the plate
 Arrangement on the plate
Plating Styles with Vegetable Dishes

Classic arrangement:

1. Main item in front, vegetables, starch

items
and garnish at the rear.

2. Main item in the center, with vegetable

distributed around it.
3. Main item in the center with neat piles of
vegetables carefully arranged
around.
4. A starch or vegetable item heaped in the
center, the main item sliced
and leaning up against it. Many chefs display their
creativity in plating
presentations. One important thing is, to keep in mind the
convenience
and comfort of the diner when plating.

19
Guidelines in Plating

1. Keep food off the rim of the plate.

Select a plate large enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer.
Always arrange the best side of food on plate to avoid letting the diner
rearrange them before eating.
3. Keep space between items, unless, they are stacked on one another.
Arrange vegetable on plate, that every item should be identifiable.
4. Maintain unity.
Create a center of attention and relate everything to it.
5. Make every component count.
Garnishes are not added just for color, but sometimes they are needed
to balance a plate by providing an additional element.
6. Add sauce or gravy attractively on plate.
Pour sauce around or under the dish or covering only a part of the
dish. Always think of the sauce as part of the overall design of the
plate.
7. Keep it simple.
Avoid making food too elaborate.

Creative Presentation Techniques

• Vegetable Purees

1.Cook vegetable until soft, then drain

well.
2. In food processor, process vegetable
to
smooth puree.
3.Add melted butter or margarine.
4.Season with salt and pepper and
process
again.
5.Add whipping cream.
6.Using ice-cream scoop or spoon, shape puree
on heatproof plate and place in oven
microwave until hot.

• Ribbon Vegetables

20
 1.With vegetable peeler, shred carrot, corvette and radish into long
ribbons, about 2.5 cm. wide, pressing lightly with peeler so ribbons
will be very thin.
2.Toss vegetables with melted butter or margarine.
3. Cook until tender – crisp.

• Vegetable Rings
1. With sharp knife, cut 3 peppers, (green, yellow, red) and onion into
rings.
2. Remove core, seeds and membranes from peppers.
3. Toss vegetables with melted butter or margarine.
4. Cook until tender – crisp.
5. Serve hot or refrigerate to serve chilled

III. Accompanying DepEd Textbook and Educational Sites

LM- Grade 10- Cookery pages 188-194

IV. ACTIVITY PROPER:

Activity 1. Photo Collection
Directions: You will now be presenting vegetable recipes.
Follow instructions below:
1. Make a photo album on the creative presentation techniques
for
vegetable cookery.
2. It should contain a minimum of 4 pictures on each pages and
a
maximum of 5 pages.
3. Label each creative presentation.
4. Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the
given task
4 Done creatively and neat enough with relevance to the
given task
3 Done creatively and neat enough but no relevance to the
given task
2 Done simply and neat enough but not so relevant to the
given task
1 Done poorly with erasures and irrelevant to the given task

V. REFLECTION
What's the most important thing you learned today?

21
___________________________________________________________________________
___________________________________________________________________________
_______________________________________________________________________

VI. ANSWER KEY

None

Quarter 2-Week 5

Learning Activity Sheet (LAS) No.5

Name of Learner: _______________________________________________________

Grade and Section: _________________________ Date: ___________________

Learning Activity Sheet in TLE-HE Cookery

(Store Vegetables)

I. Learning Competency
LO4. Present vegetable dishes:
4.1 Store vegetables based on the prescribed location and temperature.
4.2 Demonstrate vegetable storage in accordance with FIFO operating
procedures follow standards safety and hygiene procedures.
(TLE HECK10VD-IId-12)

II. Background Information for Learners

Storage of fresh vegetables prolongs their usefulness and, in some

cases, improves their quality; it also controls a market glut. The principal
goal of storage is to control the rate of transpiration, respiration, disease,
and insect infestation and to preserve the commodity in its most usable
form for the consumer. Storage time can be prolonged by harvesting at
proper maturity, control of postharvest diseases, regulation of atmosphere,
chemical treatments, irradiation, refrigeration, controlled and modified
atmospheres and by several other treatments. The main goals of storage are;
● to slow the biological activity of vegetables without chilling injury
● to slow the growth of microorganisms
● to reduce transpiration losses

22
 Storage temperature should normally be maintained at the desired
temperature for commodities being stored. Temperatures below the
optimum range for a given fruit or a vegetable will cause freezing or chilling
injuries, temperatures above, depending upon produce, will reduce storage
life. A wide temperature fluctuation can result in rapid weight and water
loss depending upon maturity of produce.

Store Vegetable Dishes

Fresh Vegetables

1. Potatoes and onions are stored at cool temperature. (5065°F)

in a dry, dark place.
2. Other vegetables must be refrigerated. To prevent drying they
should be kept covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and
use quickly to prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should be
treated with an acid or blanched them to inactivate the enzyme that
cause browning. Raw, cut potatoes are held in cold water for a short
time.
5. Store all fresh vegetables for a short time.

Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until ready
for use.
2. Do not refreeze thawed vegetables.

Dried Vegetables
1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.

Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly
dented rusted cans).
Leftovers
1. Don‘t mix batches.
Store leftover creamed vegetables for one day only. Before storing, cool
rapidly by placing the container on ice.

23
 Establishing good FIFO practice in your workplace, not only makes
the job easier for everyone to do, it helps your kitchen conform to high
standards of freshness and food quality.

Benefits of FIFO include:

Less Food Wastage – By ensuring that you use up food while it is still in
good condition and edible although approaching its end of life, you will save
resources and money as well.
Not all food wastage is down to poor stock rotation or failure to observe
correct FIFO practice but it is highly likely that this does account for a large
percentage of waste.

Better Food Safety – FIFO helps to ensure that all food is compliant
with food hygiene standards. It is crucially important that all employees
have up to date Food Hygiene training in order to understand why FIFO
matters so much.
Importance of hygienic Practices in the Kitchen

 Clean as you go. Tidy your area as you cook to not only avoid
contamination but to prevent accidents as well.
 Have a separate chopping/cutting board for cooked and raw meat. If you
only have one, make sure it is washed thoroughly before using.
 Check products for expiry dates before using.
 Discard food that has fallen to the floor. The floor is host to millions of
harmful bacteria brought by the shoes.
To prevent illnesses and food poisoning due to food contamination, good
personal hygiene must be observed at all times. Apart from that, having
good kitchen hygiene can greatly minimize the possibility of pest
infestations brought about by moisture and food particles.
Maintaining the cleanliness in the area where food is being prepared,
constant hand washing and knowledge about the causes of food
contamination, as well as the dangers it poses to human health, should
always be put in mind when preparing food.

III. Accompanying DepEd Textbook and Educational Sites

LM- Grade 10- Cookery pages 195-196

https://www.defencepestmanagement.com.au/blog/importance-of-
hygienic-practices-in-the-kitchen/

IV. ACTIVITY PROPER:

Activity 1.
Directions: Make a table of correct and incorrect practices in food preparation
and
service which contributes to quick or fast spoilage of food.
Discuss

24
 and give the advantages and disadvantages of each practices. Do
it
in a separate sheet.

Handling and Storage of Food

Correct Description Incorrect Description
Practices Practices

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given task

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

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

1 Done poorly with erasures and irrelevant to the given task

V. Reflection
What's the most important thing you learned today?
___________________________________________________________________________
___________________________________________________________________________
_______________________________________________________________________

VI. Answer Key

None

25
 Quarter 2-Week 6
Learning Activity Sheet (LAS) No.6

Name of Learner: _______________________________________________________

Grade and Section: _________________________ Date: ___________________

Learning Activity Sheet in TLE-HE Cookery

(Prepare and Cook Seafood Dishes)

I. Learning Competency
LO1. Perform Mise en Place:
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, recipe card, or
enterprise standard (TLE HECK10VD-IIe-14)

II. Background Information for Learners

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.
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 a quick and healthy meal.
Classifications of Seafood

Fish products are divided into two categories

1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish –
• Flatfish

26
  Flounder
 Sole
• Round fish
 Black sea
bars
 Bluefish
 Cod
 Grouper
B. Freshwater fish
 Cat fish
 Eel
 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)
• Univalves – they have a
single shell (abalone)
• Cephalopods – (octopus,
squid)

Crustaceans – are animals with segmented shells and jointed legs

(shrimps, crabs)

Composition and Structure:

Fish consists of water, protein, fats and small amount of minerals
and vitamins.
Fish has very little connective tissue. It means:

27
 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.

1. Fat Fish -- are those that are high in fat. (salmon, tuna,
trout, mackerel)
2. Lean Fish – are those that are low in fat. (sole, cod, red
snapper, bass)

Market Forms

1.Whole or round – completely intact,

as caught

2.Drawn – viscera removed

3. Dressed -- viscera, scales,

head, tail and fins removed

28
 4.Steaks – cross-section slices,
each containing a section of
backbone

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

6.Butterflied fillets – both sides of a

fish still joined, but with bones
removed

7.Sticks or tranches – cross-section slices of fillets

Characteristics and Market forms of

Shellfish
Characteristics
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.

29
  Squid is somewhat chewy and are cut up or either fried
quickly.

Crustaceans
 The lobster shell is dark green or bluish green but turns
red when cooked.
 Live lobster must be alive when cooked.

Market Forms
Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned
Characteristics and Market forms of
Shellfish
Shellfish
Characteristics
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.

Crustaceans
 The lobster shell is dark green or bluish green but turns
red when cooked.
 Live lobster must be alive when cooked.

Market Forms
Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned
Crustaceans
1. live 2. cooked meat, fresh or frozen

30
III. Accompanying DepEd Textbook and Educational Sites

LM- Grade 10- Cookery pages 197-203

IV. ACTIVITY PROPER:

Activity 1. Identification:
Directions: Identify the classification of fish. Write SWF if it is a salt water
fish and FWF if it is fresh water fish. Do it on a separate sheet.

__________1. Milk fish ___________ 6. Cat fish

__________2. Tilapia ___________ 7. Blue Marlyn

__________3. Eel ___________ 8. Bisogo

__________4. Lapu lapu ___________ 9. Sap sap

__________5. Galonggong ___________10. Carp

Activity 2. Identify the name of the shell and give the classification either
bivalve or univalve based on the picture shown.
Picture Classification Name

31
32
 Example of Mollusks Example of Crustaceans
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
Activity 3. Enumeration:
Give the answers called for:

V. REFLECTION:
What's the most important thing you learned today?
___________________________________________________________________________
___________________________________________________________________________
_______________________________________________________________________

VI. ANSWER KEY:

Activity

1 2 3
Students will give
1. FWF 6. FWF 1. Bivalve, Oyster different answer
2. FWF 7. SWF 2. Bivalve, Scallop
3. FWF 8. SWF 3. Univalve, Kuhol So-so
4. SWF 9. SWF 4. Bivalve, Clams

5. SWF 10. SWF 5. Univalve, So-so

6. Bivalve, Mussel
Reflection: Answers will vary on learner’s opinion/ideas.

33
 Quarter 2 –Week 7

Learning Activity Sheet (LAS) No.7

Name of Learner: _______________________________________________________

Grade and Section: _________________________ Date: ___________________

Learning Activity Sheet in TLE –HE Cookery

(Prepare and Cook seafood dishes)
I. Learning Competency
LO2. Handle Fish and Seafood
2.1 Identify steps in processing fish
2.2 Handle seafood hygienically thaw frozen seafood correctly to ensure
maximum quality and maintain nutritional value.
(TLE HECK10PC-IIf-15)

II. Background Information for Learners

After learning the steps in processing fish and handle seafood

hygienically thaw frozen seafood correctly, you are now expected to
demonstrate skills in processing fish to ensure that you fully understand

and will have a hands-on experience.

Checking freshness of fish

Fin Fish
1. Fresh and mild odor

34
 2. Eyes are clear, shiny and bulging

3. Red or pink gills

4. Texture of flesh is firm or elastic

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.
6. Frozen shrimp should be solidly frozen when received.
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.

35
 Handling and Storage of Fish

Fresh Fish
1.Store 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. Whole fish should be drawn because entrails deteriorate rapidly.
Cut fish should be wrapped or left in original moisture proof wrap.
1. In refrigerated box at 30° to 34°F (-1° to 1°C.
2. Fresh fish may be stored for 1 to 2 days. If kept
longer, wrap and freeze immediately.
3. 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

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.
1. 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.
2. Fillets that are to be breaded can be
partially thawed.
3.Handle thawed fish as fresh fish. Do
not refreeze.
4.Breaded, battered and other frozen
prepared fish items are mostly cooked
from frozen state.
Shellfish
MUSSELS

36
 Keep refrigerated (32°F to 35°F/0° to 2°C). and
protect from light. Store in original sack and keep sack
damp.

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.

LOBSTERS
 Live lobsters
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.

SHRIMPS

• Kept
frozen at
0°F (-
18°C). or
lower
• Thaw in

refrigerator

37
 • 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.

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.

Procedures:
Scaling

Once your work area and fish are ready, you

can begin the actual scaling process.

38
 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 start coming off in clumps.

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.

Filleting Fish
First, 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
it. Cut down to the bone and follow tline through to
just behind the fins.

Turn the fish and run the

knife just clear of the fins with
a 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.
39
 Peel the fillet back and run the knife over
the backbone severing the small lateral
fish bones in the process. Stop at this
point.

Turn the fish over and repeat the procedure.

Repeat the second cut near the dorsal fin with the knife
angled slightly down.

Continue this along

the length of the fish

40
Reverse the direction of the filleting
knife and follow the bones by
"feeling them" with the fillet knife
until the fish backbone is reached

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.

Cut over the belly

flap either through or
over the belly bones.
It can be easily cut
through here with
the razor sharp
filleting knife.

Flip the fish back to the original side and

cut the bones around the gut cavity

41
 Release the rest of the
fillet from the
backbone.

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.

Stop when you have an inch or two (25 to 50mm) of fillet

released.

Change your grip on the fillet to a secure

grip on the tab of fish skin you
created with the first cut

Firmly hold the knife still and at a fixed

angle.

42
Wriggle the skin from side to side while pulling backwards on
the tab of fish skin

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 fish skin
from the flesh.

The fillet and skin are parted and no fleshes have 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.

Deboning Fish

Gentle strokes of a knife

angled towards the gut
cavity will reveal the
position and lay of the
fine bones. Follow this
line, cutting completely
through, to release the
top part of the fillet.

The line of fine bones

stops around two
thirds of the way down
the fillet. At this point
put the knife on the
other side of the line of
bones and run the

43
 knife up the fillet until the point is well under the bones
around the gut cavity.

Separate the two and

reinsert the knife at an
angle suitable to cut
the flesh from the
underside of the gut
bones

Keep the knife following

close to the fish bones to
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.

III. Accompanying DepEd Textbook and Educational Sites

LM- Grade 10- Cookery pages 205-222

IV. ACTIVITY PROPER:

Activity 1. Directions: Test your knowledge and skill about the steps in
processing fish correctly, using fresh fish perform the steps in scaling,
filleting, skinning and deboning fish. Then cooked fish into desired menu.
And do the plating for presentation.
Make a portfolio of your work take photo or video recording and follow the
procedures properly in performing the task. You may use available tools and
equipment in your home.

Plan Outline:

Name:________________________________ Date Started:___________________

Year and Section: _____________________ Date Finished:
_________________

I. Title of your activity:(State the name of your performance.)

44
 II. Specification of the product (Attach picture of your finished product).
Make sure to indicate the details of your product.
III. Tools, Materials & Equipment:(Enumerate the tools and equipment you
will be using)
IV. Work Procedure (Write down the step by step procedure in performing the
tasks. Make sure to arrange it in sequence)
V. Evaluation:(Leave this blank. Your teacher will be the one to give a rating
of your work) using the scoring rubric.
______________________________________________________________________
__
VI. Remarks: (Leave this blank. Your teacher will be the one to give the
remarks)
_______________________________________________________________________
__

Scoring 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.

These are the

V. REFLECTION

What have you learned in processing fish?

__________________________________________________________________.

VI.ANSWER KEY

None

45
 Quarter 2-Week 8

Learning Activity Sheets (LAS) No.8

Name of Learner: _______________________________________________________

Grade and Section: _________________________ Date: ___________________

Learning Activity Sheet in TLE- HE Cookery

(Prepare and Cook Seafood Dishes)

I. Learning Competency
LO 3. Cook fish and shellfish
3.1 Clean, cut and fillet seafood
3.2 Prepare ingredients according to a given recipe demonstrate
various methods of cooking fish and shellfish
(TLE HECK10PC-IIgi-16)

II. Background Information for Learners

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.
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

46
methods for cooking seafood, most of them are fast and easy, making them
the perfect choice for a quick and healthy meal.

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.
4. Lean fish may be dredged in flour before dipping
in
oil or melted butter. The flour helps form a
flavorful
browned crust.
5. To prevent splitting during cooking, score the skin
with a sharp knife.
For small fillets, scoring may not be necessary.

47
 6. Broil fish to order and serve immediately.
7. Broiled fish may be garnished lightly with paprika
if
more color 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
flavor, 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.
9. Sauté or fry to order and serve immediately.

48
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, flavorful, 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, remoulade, or cocktail sauce on
the
side.
5. The oil used should be enough to submerge the
food
item during frying.

49
III. Accompanying DepEd Textbook and Educational Sites

LM- Grade 10- Cookery pages 223-233

IV. ACTIVITY PROPER:

Activity 1. Directions: Test your knowledge and skill in food preparation

and cooking seafood dishes. From the given sample on different methods of
preparing fish. Look for a desired recipe on seafood dishes and perform the
steps in cooking. Do the plating for presentation.
Make a portfolio of your work, take photo or video recording while doing
the activity and follow the procedures properly in performing the task. You
may use available tools, equipment, and ingredients in your home.

Plan Outline:

Name:________________________________Date Started:___________________

Year and Section:_____________________Date Finished: _________________

VII. Menu :(State the name of your recipe/product.)

VIII. Specification of the product (Attach picture of your finished product).
Make sure to indicate the details of your product.
IX. Tools, Materials & Equipment:(Enumerate the tools, equipment and
ingredients you will be using)
X. Work Procedure (Write down the step by step procedure in making your
product. Make sure to arrange it in sequence)
XI. Evaluation:(Leave this blank. Your teacher will be the one to give a rating
of your work) using the scoring rubric.
________________________________________________________________

XII. Remarks: (Leave this blank. Your teacher will be the one to give the
remarks)_________________________________________________

50
Scoring 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.

V. REFLECTION
What's the most important thing you learned today?
____________________________________________________________________
_.

VI. ANSWER KEY

None

51