Quarter 2 – Module 4

Cook, Plate, Present and Evaluate Seafood Dishes

Store Seafood Dishes
Weeks 7-8
Introductory Message
For the facilitator:

This module was collaboratively designed, developed and evaluated by the Development
and Quality Assurance Teams of SDO TAPAT to assist you in helping the learners meet
the standards set by the K to 12 Curriculum while overcoming their personal, social,
and economic constraints in schooling.

As a facilitator, you are expected to orient the learners on how to use this module. You
also need to keep track of the learners' progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

For the learner:

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

The following are some reminders in using this module:

1. use the module with care, do not put unnecessary mark/s on any part of the
module, use a separate sheet of paper in answering the exercises;
2. don’t forget to answer Let’s Try before moving on to the other activities included
in the module;
3. read the instructions carefully before doing each task;
4. observe honesty and integrity in doing the tasks and checking your answers;
5. finish the task at hand before proceeding to the next; and
6. return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!
 Let’s Learn

This module was prepared and written to help you achieve the required
competency in Cookery. This will be the source of information for you to acquire
knowledge and skills in this craft, with minimum supervision or help from your teacher.
With the aid of this material, you will acquire the competency independently in your
own pace.

Week 7

Learning Competency: Cook Fish and Shellfish

After going through these lessons, you are expected to:

1. discuss the principles and procedures of preparing fish and seafood

2. describe the different methods of cooking fish and shellfish
3. prepare a seafood dish following the appropriate cooking method

Week 8

Learning Competencies: Plate and Present Fish and Seafood

Store Fish and Seafood

After going through these lessons, you are expected to:

1. describe the fundamentals of plating seafood dishes

2. prepare a seafood dish following the fundamentals of plating
3. discuss the proper methods of handling and storing seafood

2
Week 7

Lesson

1 Cook Fish and Shellfish

Fish and shellfish are healthful protein choices for main dish or appetizer.

Fish and seafoods must be properly cleaned and prepared before cooking to make
sure they are safe to eat.

Learning Objectives:
1. discuss the principles and procedures of preparing fish and seafood
2. describe the different methods of cooking fish and shellfish
3. prepare a seafood dish following the appropriate cooking method

Let’s Try

Directions: Choose your answer from the given choices below. Write your answers in
your TLE notebook.

1. Which statement is true?

I. Scaling refers to removal of entrails
II. Tail and fins of fish are removed using a scaler
III. Fish are eviscerated before scaling
IV. Gills of fish are discarded
A. I B. II C. IV D. III

2. Which is the last step in preparing fish?

A. cleansing B. evisceration C. cutting of tails D. scaling

3. Which of the following is/are false about preparing fish and shellfish?
I. wash your hands before and after preparing fish and shellfish
II. washing the fish inside and out in running water ensure that no entrails are left
inside the fish
III. Slit open the stomach of the fish to remove the gills
IV. Squid’s beak and pen/cartilage should be kept and cooked
A. II & III B. II & IV C. I & II D. III & IV

4. Which statement is true about preparing shellfish?

A. snails should be depurated before cooking
B. snail’s intestinal tract should be removed before cooking
C. clams cannot be cooked with its shell
D. shrimp’s byssus should be pulled and removed

3
5. The following are steps in preparing butterfly cut fish except:
A. cutting the fish on its stomach
B. making an incision from the tail going to the fish’s head
C. Running the knife through the backbone
D. Laying the fish on a cutting board

6. Which is the second step in preparing fish fillet?

A. cut the skin off
B. remove the pin bones with tweezers
C. make an incision behind the gills and pectoral fin
D. flip fish over

7. Which of the statements is/are true?

I. fish cooks quickly in moderate heat
II. fish is cooked when its meat is translucent
III. fish requires longer cooking time

a. statement I b. statement II & III c. statement III d. statement II

8. Which method of cooking is used in preparing steamed Lapu-lapu with mayo dip?
a. sauteing b. braising c. frying d. steaming

9. Which of the following is a dry-heat method of cooking?

a. braising b. grilling c. poaching d. stewing

10. It is a dish wherein fish or shrimps are cooked in a soured broth with vegetables.
a. inihaw b. sinaing c. relleno d. sinigang

Let’s Recall
Activity: - Organize it!
Directions: Copy the web organizer in your notebook and list the market forms of fresh
fish.

Market
Forms of
Fresh Fish

4
 Let’s Explore

Activity: Solve it!

Directions: Solve the puzzles below using the codes. Write your answers in your TLE
notebook.

A B C D E G H I K L
20 99 44 16 35 13 11 42 12 29
N O P R S F T
15 21 49 77 1 100 62

1
1 44 20 29 42 15 13

2
1 12 42 15 15 42 15 13

3
100 42 29 29 35 62 42 15 13

4
13 77 42 29 29 42 15 13

5
49 21 20 44 11 42 15 13

Make an inference about the words you have solved.

__________________________________________________________________
__________________________________________________________________

Let’s Elaborate

Principles of Cooking Fish and Shellfish

Preparing fish and shellfish requires certain tools and equipment.

To ensure that fish and shellfish are safe to eat, proper cleaning and preparation

5
must be practiced and observed.

Preparing Fish for Cooking

Scaling

This is removing the scales of the fish with the use 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.

https://www.youtube.com/watch?v=_PVKtayYE_Q

Cutting of 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.

Eviscerating

This refers to 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.

Eviscerating a Fish: https://www.youtube.com/watch?v=065Tr694az0

Cleansing

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

How to do the Butterfly Cut of Fish

1. Lay the fish flat on the chopping board, with the head towards you.
2. Using a sharp fillet knife, make an incision from the tail going to the head, while
the left forefinger or palm support the fish to prevent it from moving.
3. Pass the knife through cutting the backbone up to the head.
4. Using the kitchen scissors, remove the entrails and the gills.
5. Wash or clean the butterfly fish.
https://www.youtube.com/watch?v=p2l9xyMrk-o

How to Fillet a Fish

1. Safety first. Put the fish on a non-slip surface. Use a sharp
knife, always cutting away from yourself.

6
2. Just behind the gills and pectoral fin, make an incision down to the backbone

3. Turn the knife horizontally, and using the backbone as your guide, cut all the
way down to the tail.

4. Flip fish over and repeat on the other side.

5. To cut the skin off, make an incision a half-inch up from the tail end, and slice
carefully away from yourself between the flesh and skin.

6. Carefully remove the pin bones with tweezers.

How to Fillet a Tilapia: https://www.youtube.com/watch?v=sEue4x5FASw

7
Preparing Shellfish for Cooking

Oysters

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 before shucking (removing the oyster from its shell).
https://www.youtube.com/watch?v=kPNeAEXC2rg

https://live.staticflickr.com/2766/4440062125_a602d65e0b_b.jpg

Mussels and Clams

Mussels and clams should be free from sand before cooking.
Clean the shells. Remove the byssus (the hairy-like part) of the
mussels.
https://www.youtube.com/watch?v=bjC-3GIcRnM

https://snappygoat.com/b/f9c3d132592f50c421fdd5b2f40892b94f044cf6

Crabs
Crabs are cleaned with the use of a scrubbing brush. Wash
them with running water. To get the dirt in the crab’s carapace
and underside, remove the belt.
https://www.youtube.com/watch?v=_Te3T-8rUG0

https://pxhere.com/en/photo/952320

Shrimp
Wash them with running water. After washing, they are
deveined (intestinal tract is removed)
https://www.youtube.com/watch?v=Zejf6oBsUfw

https://pxhere.com/en/photo/1595681

Squid
Wash them with running water. Remove and discard the
following: head behind the tentacles, the innards, the
pen/cartilage, and the beak.
https://www.youtube.com/watch?v=AJO_3bglDDw

https://upload.wikimedia.org/wikipedia/commons/d/dd/Loligo_vulgaris.jpg

8
Snail
Snails should be depurated to remove the sands and
impurities before cooking. The shells can be scrubbed to
remove the dirt.
https://www.youtube.com/watch?v=99cLXgqBfNk

https://3.bp.blogspot.com/-RWbfdk3qyXk/T5BCKwH-
wXI/AAAAAAAAAS8/ynNk-nhJJJU/s1600/Golden+apple+snail.jpg

Methods of Cooking Fish and Shellfish Dishes

Fish and shellfish require short cooking time hence, they should not be
overcooked. Here are some principles to observe in cooking fish and shellfish.

✓ Fish and shellfish require less cooking time to avoid loss of moisture, flavor, and
nutritive value
✓ Fish cooks quickly in moderate heat
✓ Fish is cooked when it flakes easily, and they eyeball come out
✓ Fish and shellfish should be served soon after it has been prepared, otherwise it
will dry, become hard and will lose some flavor

Dry Heat Methods of Cooking

This method involves high temperature of at least 150 degrees Celsius or 300
degrees Fahrenheit. It can be done with or without fat.

1. Baking

Place fish in a rack to cook in an oven. The food is cooked even because the
surface is exposed to same temperature. Some fish are fat enough to bake well
without any extra preparation. Some fish are basted during baking, so they stay
moist. Others may be baked in sauce.

2. Grilling
Large fish is best to be grilled. Fatty fish grills well. Grilling is cooking food in
an open flame. The food to be grilled can be marinated or soaked in a flavorful
sauce or fat to ensure that it will stay moist when subject to high heat. The food
must be turned several times without breaking it to ensure even cooking.

3. Deep Frying
Deep frying is immersing food in hot oil between the temperature of 165
degrees to 200 degrees Celsius. Deep frying cooks seafoods well, especially those
breaded. Fish should be fried until golden brown. Breaded shrimps and fish
sticks can be fried while frozen. When deep frying, do not overload the pan and
leave it uncovered. Drain the cooked food on paper towels to get rid of the excess
oil.

4. Pan Frying
This is like sauteing except that more fat is used, and cooking time is longer.
It is normally done over low heat because larger pieces are being cooked.

9
5. Sauteing
This is to cook in small amount of hot fat. It refers to tossing of small pieces
of food in a pan.

Moist Heat Methods of Cooking

In these methods, the heat is conducted to the food by boiling water or steam.

1. Boiling
This is cooking at a temperature of 212 degrees Fahrenheit. Seafood is added
to seasoned, salted water, and cooked gently at simmering temperature to
prevent breaking up of parts. Cooking for too long at too high temperature
toughens the protein in shellfish.

2. Poaching
This is placing food in a shallow pan barely covered with liquid. Fish is
poached in plain water with seasoning or wine, milk, tomato or lemon juice, or
bouillon. Herbs and spices may be added. To get good results, simmer for 5 to
minutes. Lean and white fleshed fish are best for poaching. Serve poached fish
with sauce.

3. Steaming
Cook by exposing seafood directly to steam. It is done on a rack placed over
boiling water. The food can be tightly wrapped or placed in a covered pan.

Methods of Cooking: https://www.youtube.com/watch?v=AuvLMOhdHWU

Variety of Fish and Shellfish Dishes

The common dishes using moist heat include paksiw, sinigang, pesa,
sinaing, and ginataan.

a. Sinigang can be fish, meat, or shrimp cooked in a soured broth with

vegetables.
b. Pesa is characterized with the use of ginger, pepper, and variety of vegetables.
c. Paksiw is cooking in vinegar, salt, pepper, and other spices.
d. Halabos is a method of cooking applied to shrimps, squid, crabs, mollusks.
Heat is applied and protein is denatured, the water in the seafoods escapes
and serves as the cooking water.
e. Pangat involves wrapping the seasoned fish with onions and souring agent
with banana leaves.

The common dishes using dry heat:

a. Ihaw-ihaw the local term for grilled or broiled fish and shellfish.
b. Relleno is commonly done in Milkfish. It is usually fried, grilled, or baked.

10
 Let’s Dig In

ACTIVITY: or
Directions: Analyze the following statements regarding preparing fish and shellfish. Put
a on the appropriate column. Write your answers in your TLE notebook.

Statements

1. When scaling, hold the fish by its tail and move the scaler from
the head down to the tail.
2. Bones are removed through the flap of the head

3. Evisceration refers to the removal of the tails and fins of fish

4. Always remember to cut towards yourself when filleting a fish

5. Deveining is a process of cleaning and removing the intestinal
tract of snails
6. Overcooking fish and shellfish results to a juicy product

7. One way to check the doneness of fish is by its eyeball

8. Squids that are overcooked become rubbery

9. Fat is an essential ingredient in dry heat method of cooking

10. Simmering is a moist heat method of cooking

Let’s Remember
ACTIVITY: Color Me
Directions: Below are lists of Filipino seafood dishes. Identify the method of cooking
used in preparing these dishes by coloring it (red-dry heat | blue-moist heat) and explain
how it is done. Write your answers in your TLE notebook.
Example: Tinolang Tahong (the recipe should be colored blue. Tinolang tahong is
prepared by simmering the mussels in ginger broth with chili leaves)

1. Rellenong Tahong 6. Crispy Crablets

2. Sweet and Sour Tilapia 7. Daing na Bangus
3. Sinigang na Hipon 8. Tuna Sisig
4. Adobong Pusit 9. Nilasing na Hipon
5. Beer Battered Fish 10. Calamares

11
 Let’s Apply
ACTIVITY: Innovative Fish Fillet Dish
How to Fillet a Fish: https://www.youtube.com/watch?v=sEue4x5FASw
Caution: Always keep your knife hand and the handle of your knife clean (and if
possible dry). Avoid holding the fish using your knife hand. Fillet the fish on a cutting
board to prevent the fish sliding away.

Instructions:
1. Prepare an innovative fish fillet recipe
2. Document the following (can be handwritten or typewritten)
a. name of your dish
b. ingredients and procedures
c. method (s) of cooking applied
3. Take a video or photos of the following:
a. wearing proper PPE and observe sanitation and safety
b. mise en place
c. performing the procedures in filleting a fish
d. performing the procedures in making your innovative dish
d. plating
e. at least two family members/relatives evaluating your output.

RUBRIC

DESCRIPTION POINTS
Wear proper PPE, perform mise en place, principles of preparing fish are
applied excellently, the presentation looks excellent, a family member is 20
happy.
Wear proper PPE, perform mise en place, principles of preparing fish are
17
applied satisfactorily, the presentation looks good, a family member is happy.
Wear proper PPE, mise en place is not observed, principles of preparing fish
are applied but missed few important steps, the presentation looks okay, a 14
family member is happy.

Let’s Evaluate

Directions: Write the letter of your answer in a separate sheet of paper.

1. Which is true about preparing and cleaning fish?

I. Scaling is necessary for all kinds of fish
II. A pair of scissors is helpful in eviscerating the fish
III. Evisceration refers to the removal of scales, fins, and tail of the fish
IV. One can use a knife to scale a fish if a scaler is not available
12
a. I b. II c. III d. IV

2. Which is the third step in preparing butterfly cut fish?

a. Lay the fish with the head towards you.
b. Wash or clean the butterfly fish.
c. Pass the knife through the backbone up to the head.
d. make an incision from the tail going to the head

3. Which illustration shows the last step in filleting a fish?

a. c.

b. d.

4. Which of the following best describes the illustration?

a. make an incision down to the backbone

b. make an incision a half-inch up from the tail end
c. cut behind the gills and pectoral fin
d. remove the pin bones with tweezers

5. The illustration shows the process of _________

13
 a. butterfly cut c. cutting fish into steaks
b. filleting d. skinning a fish

6. Lumpiang Galunggong is cooked by __________.

a. Sauteing b. Simmering c. Deep-frying d. Grilling

7. Which method of cooking is used in preparing Escabeche?

a. Baking c. Poaching/Braising
b. Grilling/Broiling d. Roasting
8. Which Filipino seafood dish is cooked with dry-heat method?
a. Squid sisig c. Ginataan Kuhol
b. Seafood Kare-kare d. Steamed Lapu-lapu

9. What methods of cooking are used in preparing Sarciadong Isda?

a. Baking & Broiling c. Pan-frying & Simmering
b. Boiling & Steaming d. Sauteing & Steaming

10. Which dish refers to wrapped seasoned fish with onions and souring ingredient
with banana leaves?
a. Pangat b. Pesa c. Relleno d. Halabos

Let’s Extend
ACTIVITY: Daring Doodles
Directions: Create doodles that show the different methods of cooking fish and
shellfish. Copy the links in your browser to have an idea.
https://i.pinimg.com/originals/b3/61/8b/b3618b0136697234abf1ddd5b3f16e78.png
https://www.crushpixel.com/static16/preview2/cooking-methods-rgb-color-icons-
2237890.jpg

1. Draw your doodles in your notebook or in a drawing application.

2. Take a photo of your doodles or save it as image, or pdf file
3. Submit it to the learning platform preferred by your teacher

RUBRIC

14
 Score 25 20 15 5
All doodles are Most doodles are Some doodles The doodles lack
accurate, accurate, are accurate, detail,
relevant, and relevant, and relevant, and inaccurate,
Criteria appropriate for appropriate for appropriate for confusing,
the topic. the topic. the topic. messy, and/or
irrelevant to the
topic

Week 8
Lesson
Plate and Present Seafood Dishes
2 Store Fish and Seafood

Part of serving any kind of food is presentation. Plating a dish is a form of art,
which involves a balance of creativity, strategy, and cleanliness. The following are tips
for plating seafood dishes.

Fresh fish and shellfish are perishable and must be properly handled to avoid
spoilage or food poisoning.

Learning Objectives:
1. describe the fundamentals of plating seafood dishes
2. prepare a seafood dish following the fundamentals of plating
3. discuss the proper methods of handling and storing seafood

Let’s Try
Directions: Fill-in the blanks with the correct word or phrase. Choose the best answer
from the box. Write your answers on a separate sheet of paper.
confusion or boredom stacking and layering white
clock layout
complement perishable thawed sweet & mild
crushed ice frozen state

1. Garnishes add color and flavor to the food. They __________ a prepared dish.
2. Seafood is ______________ so they must be properly handled to avoid spoilage.
3. Frozen foods should be properly ________ before use.
4. Fresh oysters should have a ___________ odor.

15
 5. To keep shrimp fresh, it should be wrapped on _____________
6. Small pieces of fish can be cooked directly from _________________.
7. _____________ is the classic reference for placing food items on a plate.
8. Color can cause ________________ if used too much or too little.
9. __________________ are techniques to add height to dishes
10. The plate serves as a canvas; ________ plate is best used.

Let’s Recall

ACTIVITY: The Word Cloud

Directions: Find at least five methods of cooking and categorize them into dry-heat
and moist-heat. Write your answers in your TLE notebook.

Let’s Explore
ACTIVITY: Four Clues
Directions: Identify the right word using the four clues and answer the follow-up
questions. Write your answers in your TLE notebook.

Example:

TUNA SALMON ANSWER

MILKFISH TILAPIA FISH

RED GREEN
ANSWER

16
 ORANGE YELLOW ROUND OVAL
__L__ ANSWER

RECTANGLE DIAMOND
_____S
THREE FIVE ANSWER
NOT
DIVISIBLE SEVEN _ D_ CHILLER FREEZER
ANSWER
BY 2
RESEALABLE
COLD
PLASTIC BAG S__R___

Follow-up Questions:

a. Which of your answers can make a seafood dish appealing?

________________________________________________________________________
b. Which of your answers is related to handling and thawing of fish and shellfish?
________________________________________________________________________________________________

Let’s Elaborate

Plating and Presenting Fish and Shellfish Dishes

Fundamentals of Plating
✓ Create a balance by selecting foods and garnishes that offer variety and contrast
such as
a. Color-use two to three colors on a plate. Too much color can look confusing
and too little color can look boring.
b. Shapes-use garnishes that are cut or sliced into different shapes. Different
shapes create appeal and interest

https://i1.pickpik.com/photos/419/567/664/asian-food-bowl-cuisine-delicious-preview.jpg
c. Height- there are many ways to vary height from stacking or layering to
spreading the food out on the plate.

https://pxhere.com/en/photo/1034248

17
 ✓ Choose a plate to use. The plate is the canvas, and the food is the medium. The
size, shape, and color of the plate add to the appearance of the food. White plate
is best used.
✓ Locate the focal point. Protein dish such as fish and shellfish are more often used
as the focus with accompanying sauce or vegetable.
✓ Create a clock. The clock layout is the classic reference for placing the basic
elements of protein, starch, and vegetables. Seafood dish placed between 3 to 9
o’clock with vegetables between 11 to 3 o’clock and the starch food between 9 to
11 o’clock.

✓ Consider odds. A grouping of three, five, or seven when plating is more appealing
to the eye.

https://p1.pxfuel.com/preview/286/782/569/salmon-lunch-fish-food.jpg

✓ Keep clean. Stray crumbs or drips of sauce should be wiped away.

Garnishing

Garnishes are used as decorations, complementing a prepared dish. They

add color and flavor to the food.

✓ Garnishes should be edible

✓ Garnishing should be simple
✓ Do not overdo the garnishing
✓ The flavor of the garnishes should blend with the dish.
✓ Garnishes should be neatly arranged
✓ Color should harmonize with the dish. Contrasting colors produce an artistic
effect.

Plating Seafood Dishes: https://www.youtube.com/watch?v=QrWtP9LLuXE

Store Fish and Shellfish

18
 Handling and Storing Fish and Shellfish

• Fresh fish and shellfish are perishable and must be properly handled to avoid
spoilage or food poisoning.
• Fresh fish spoils more quickly than fresh chicken or meat. Whole fish should be
stored on ice. Fillets should be kept on ice in watertight containers. The shelf life of
fish decreases one day for every day it is stored above 32 degrees Fahrenheit or 0
degrees Celsius.

https://i2.pickpik.com/photos/798/7 https://upload.wikimedia.org/wiki
05/282/salmon-whole-fish-market- pedia/commons
food-preview.jpg

• Fresh fish smells sweet and fresh. If it must be kept longer, freeze it immediately or
cook and refrigerate it.
• Frozen seafoods should be kept frozen and it is better to date packages of frozen
seafoods and use the older seafoods first. First in first out (FIFO), must be applied
for best quality of seafoods. They must be thawed properly.
• Frozen fish can be kept safely frozen for up to six months, if stored at 0 degrees
Fahrenheit. Use the following quality checks when you purchase and receive frozen
fish.
✓ It should not be thawed
✓ It should not have freezer burn
✓ It should have a thin layer of ice as a glaze
✓ It should not have a fishy smell

• When you purchase live oysters, check that the shells are tightly closed or that they
close quickly when they are tapped. If they do not move, they are dead and should
be thrown away. Both shucked and live oysters should have a sweet, mild odor. The
best way to store them is in their bag, inside a bowl with a damp cloth over the top
• Clams, like oysters, must be kept damp. Clams can die due to lack of oxygen so they
must be kept in large amounts of water or the water must be changed every 30
minutes.
• Keep mussels in the refrigerator and away from light. Keep their container damp.
• Keep frozen shrimp frozen until they need to be used. Keep fresh shrimp wrapped
on crushed ice.
• Frozen crabmeat spoils fast when it is thawed. It should be kept frozen until it is
ready to be used. Keep live crab cool until it is ready to be cooked.
How to keep fish fresh in the refrigerator:
https://www.youtube.com/watch?v=9BggovDSZ3U

How to store shellfish: https://www.youtube.com/watch?v=KvEE7lXkgFw

Methods of Thawing Frozen Fish

19
 ✓ Fillets, steaks, and small pieces can be cooked directly from frozen state.
✓ Large fish should be thawed for even cooking
✓ Thaw frozen fish in the cooler or refrigerator
✓ Refrigerator thawing is the easiest thawing method, but it takes 18 to 36 hours.
✓ Cold water thawing method involves placing the packaged frozen fish in a bowl
and water is changed every 30 minutes.
✓ Using a microwave oven is the fastest thawing method

Cold water thawing: https://www.youtube.com/watch?v=CQIAgT9f8Fs

How to thaw safely: https://www.youtube.com/watch?v=eS6mRtRKG8Y

Let’s Dig In
ACTIVITY: Concept Mapping
Directions: Using the phrases provided below, fill-in the concept maps. Copy and
complete the concept maps in your TLE notebook.

• Stacking or layering can add height • Create a Balance

• Locate focal point
• Different shapes create appeal
• Wipe the drippings and remove
crumbs
• Choose a plate to use
• Placing a food item between 3, 9, and
11 o’clock
• A grouping of 3, 5, or 7 is more
appealing to the eye

Plating and Presenting Fish and Shellfish Dishes

Create a Keep it
Use odds
clock clean

Use two White Fish and

to three shellfish
plate is are more
colors best often
used used as
the focus

Handling and Storing Fish and Shellfish

Mussels Frozen
shrimp

Should Store them

be stored in their
on ice bag, inside 20
a bowl with
a damp
cloth over
the top
 Let’s Remember

ACTIVITY: Add a comment

Directions: Read and analyze the situations below and write a short reaction. Write
your answers in your TLE notebook.

A. Slap the java rice on one side, slap the diced, overcooked vegetables
down on the other side and the grilled fish in the front. Splash your
favorite sauce over it.

B. You want to make a pizza for friends. You added frozen shrimp to
the pizza.

C. Your sister bought fresh Tilapias from the market. They were
already cleaned and eviscerated. She placed it in the refrigerator.

Let’s Apply

ACTIVITY: Seafood Dish for the Family

Instructions:
1. Prepare a seafood dish for the family.
2. Document the following (can be handwritten or typewritten)
21
 a. a copy of the recipe
b. method (s) of cooking applied
c. fundamentals of plating applied
3. Take a video or photos of the following:
a. wearing proper PPE and observe sanitation and safety
b. mise en place
c. performing the proper procedures of cleaning/preparing fish or shellfish
d. performing the cooking procedures of the chosen dish
e. doing the plating and presentation
f. actual plating and presentation
g. at least two family members/relatives evaluating your output.

RUBRIC

DESCRIPTION POINTS
Arranged all the tools and utensils according to order of preparation, 20
ingredients are neatly and properly placed in separate containers,
excellent plating and presentation.
Arranged all the tools and utensils according to order of preparation, 17
ingredients are properly placed in separate containers, nice
plating and presentation.
Arranged all the tools and utensils according to order of preparation, 14
ingredients not properly placed in separate containers,
plating and presentation needs improvement.

Let’s Evaluate

Directions: Choose your answer from the given choices below. Write your answers in a
separate sheet of paper.

1. Which is true about plating?

a. It is a form of art
b. Good plating always means a dish is perfectly cooked
c. It is an imbalance of strategy and cleanliness
d. Color is not a factor in plating

2. Which accompaniment(s) will give contrast and appeal to a grilled fish?

a. Grilled eggplants c. Black bean sauce
b. Sauteed beans & carrots d. Caramelized onions

3. Which illustration shows the classic clock layout?

4. Which is false about garnishing?

a. Garnishes complement a dish

22
 b. Garnishes should be edible
c. Garnishes should be simple
d. Garnishes should mask the dish’s flavor

5. Which of the following disregard(s) the fundamentals of plating?

I. Uses five colors when plating
II. Stacking all food items to create height
III. Plating three pieces fish fillet and topped with tartar sauce
a. I & III b. I. & II c. II & III d. III

6. Which statement is true?

I. Fish deteriorates slower than a chicken
II. Fresh fish can be stored in the refrigerator for a short period of time
III. Fish smells sour and fresh when it is fresh
IV. Frozen fish can be kept in the freezer for 13 months
a. I b. III c. IV d. II

7. Which statement(s) is/are false?

I. If fresh and alive, oyster’s shell should tightly close when tapped
II. When buying frozen fish, choose a packaged fish that has been thawed
III. A thin layer of ice in frozen fish is okay
a. III b. I c. II d. I & III

8. Which market of fish can be cooked directly from frozen state?

a. Whole b. Drawn c. Fillet d. Butterfly cut

9. Which is the fastest method of thawing frozen foods?

a. Microwave oven c. running water
b. Refrigerator method d. chiller method

10. Why is large fish cannot be cooked directly from frozen state?
a. Because it is tender
b. Because it will splatter too much oil or water
c. Because it will cook fast
d. Because it will cook unevenly

Let’s Extend

ACTIVITY: Research
Directions: Study how the industry of fishing has changed. What modern methods or
techniques are applied now to prolong the shelf-life of fish and shellfish? How has this
changed from traditional methods of storing? Create a two-minute presentation of your
findings. Remember to cite all sources and references.

RUBRIC

23
The presentation is carefully organized and provides convincing
25
evidence. The content is complete and accurate.
The presentation has focus and provides some evidence. The content is
20
generally accurate, but incomplete
No clear organization. Evidence and content are inaccurate or overly
10
general

References

Week 7

PRINTED MATERIALS

• Kong, Aniceta s, Anecita P. Domo, and Merlyn Lee. “Prepare and Cook Seafood
Dishes.” In Technical Vocational and Livelihood Education-Cookery Module 2 Manual,
1st ed., 184-85. Pasig : Department of Education, 2016.
• Rondilla, Aida H., Emma S. Avedano, and Elsa P. Roque. “Seafood Dishes.” In
Technology and Livelihood Education: Cookery Grade 10II, II:90–110. Quezon City:
Adriana Publishing, 2016.
• Serraon-Claudio, Virginia, Adela Jamorabo-Ruiz, Sonia Yuson-De Leon, and Libia De
Lima-Chavez. “Fish and Shellfish.” In Basic Foods for Filipinos , 5Th ed., 404–05.
Manila, Philippines: Merriam & Webster Bookstore, Inc., 2014.
• Johnson & Wales University, and The McGraw-Hill Companies, Inc. “Fish and
Shellfish.” Essay. In Culinary Essentials, 561-68. New York: Glencoe / McGraw Hill,
2010.

ONLINE REFERENCES

• https://www.youtube.com/watch?v=_PVKtayYE_Q
• https://www.youtube.com/watch?v=065Tr694az0
• https://www.youtube.com/watch?v=p2l9xyMrk-o
• https://www.youtube.com/watch?v=sEue4x5FASw
• https://www.youtube.com/watch?v=kPNeAEXC2rg
• https://www.youtube.com/watch?v=bjC-3GIcRnM
• https://www.youtube.com/watch?v=_Te3T-8rUG0
• https://www.youtube.com/watch?v=Zejf6oBsUfw
• https://www.youtube.com/watch?v=AJO_3bglDDw
• https://www.youtube.com/watch?v=99cLXgqBfNk
• https://www.youtube.com/watch?v=AuvLMOhdHWU
• https://www.youtube.com/watch?v=sEue4x5FASw
• https://i.pinimg.com/originals/b3/61/8b/b3618b0136697234abf1ddd5b3f16e78.pn

24
 • https://www.crushpixel.com/static16/preview2/cooking-methods-rgb-color-icons-
2237890.jpg

Week 8

PRINTED MATERIALS

• Kong, Aniceta s, Anecita P. Domo, and Merlyn Lee. “Prepare and Cook Seafood
Dishes.” In Technical Vocational and Livelihood Education-Cookery Module 2 Manual,
1st ed., 184-85. Pasig : Department of Education, 2016.
• Rondilla, Aida H., Emma S. Avedano, and Elsa P. Roque. “Seafood Dishes.” In
Technology and Livelihood Education: Cookery Grade 10II, II:90–110. Quezon City:
Adriana Publishing, 2016.
• Serraon-Claudio, Virginia, Adela Jamorabo-Ruiz, Sonia Yuson-De Leon, and Libia De
Lima-Chavez. “Fish and Shellfish.” In Basic Foods for Filipinos , 5Th ed., 404–05.
Manila, Philippines: Merriam & Webster Bookstore, Inc., 2014.
• Johnson & Wales University, and The McGraw-Hill Companies, Inc. “Fish and
Shellfish.” Essay. In Culinary Essentials, 561-68. New York: Glencoe / McGraw Hill,
2010.

ONLINE REFERENCES

• https://www.youtube.com/watch?v=QrWtP9LLuXE
• https://www.youtube.com/watch?v=9BggovDSZ3U
• https://www.youtube.com/watch?v=KvEE7lXkgFw
• https://www.youtube.com/watch?v=CQIAgT9f8Fs
• https://www.youtube.com/watch?v=eS6mRtRKG8Y
• https://www.cteonline.org/lesson_plans/fzUfv0/eating-with-our-eyes-factors-in-plate-
presentation

25
 MODULE DEVELOPMENT TEAM
Writer: MS. ATHENA MAE B. ABAD
Content Editor: DR. ANGELA K. ALAMAN, Head Teacher IV
Language Editor: MRS. MADONNA A. DOMINGO
Reviewers: DR. ANGELA K. ALAMAN, Head Teacher IV
DR. RONALDO J. LASIN
Illustrator: MS. ATHENA MAE B. ABAD
Layout Artist: MS. ATHENA MAE B. ABAD,
MR. KERVY D. CAMMAGAY
HYBRID TEAM VALIDATORS
JHS Team Leader/Facilitator: DR. MELEDA H. POLITA, SDS (Ret.)
School Head-In-Charge: DR. REA M. CRUZ, Principal IV
Content Validator/Editor: MR. SANTIAGO P. ALVIS, Principal II

MANAGEMENT TEAM
DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA, CID Chief

Names of EPS in-charge of Learning Area

MRS. VIRGINIA L. EBOÑA, EPS - EPP/TLE
DR. DAISY L. MATAAC, EPS - LRMS/ALS

For inquiries, please write or call:

Schools Division of Taguig city and Pateros Upper Bicutan Taguig City

Telefax: 8838-42-51

Email Address: sdo.tapat@deped.gov.ph