CHAPTER 4:

COOKING FISH AND

VEGETABLES
STUDENT S ARE EXPECTED:
- TO KNOW T HE MARKET FORMS OF F ISH AND VEGETABLES
- TO KNOW T HE PRINCIPLES IN COOKI NG FISH AND VEGETABLES
- TO KNOW T HE METHODS OF COOKING F ISH AND VEGETABLES
LESSON 1:
COOKING FISH AND
SHELLFISH
 Fish and shellfish
are two distinct groups
of seafood.

Fish have backbone to

sense changes in their
aquatic environment,
gills that enable them
to breathe, and limbs
in the form of fins.

Shellfish have
exoskeleton or shell.
 FISH VARITIES
Fish is categorized by;
 their habitat
body shape
fat content
HABITAT
- a place where anything is
commonly found.
- different species of fish are
adapted for different habitats:
rocky shore, coral reefs, kelp
forests, rivers and streams,
lakes and ponds, under sea ice,
deep sea, and other
environments of fresh , salt
and brackish water.
HABITAT
FRESHWATER SALTWATER

CATFISH COD

YELLOWTAIL

BLUEGILL
BODY SHAPE
The environment affects the
shape of a fish’s body.
 FAT CONTENT
Fish with less than 3 percent fat are
considered lean and their flesh is
almost white in color and mild tasting.
Examples of lean fish is cod, sole, and
halibut.

Fatty fish contain and distribute their

body’s oils throughout the flesh.
The flesh is dark in color, with firm
texture and stronger flavor. Salmon,
mackerel, and ell are example of fatty
fish.
EXAMPLES OF
FISH Salmon Fish

Cod Fish
Halibut Fish

Mackerel Fish Eel Fish

Sole Fish
 MARKET FORMS OF FISH

Whole Dressed Fillet

Steaks Sticks
STEPS ON CLEANING FISH:
1. Open the gill cover of the fish.
2. Pull the gill cover as wide open as possible.
3. The gills arc shaped, so slip your finger underneath.
4. With a pair of scissors, snip the gill off a the bottom of the
chin of the fish.
5. Carefully pull the gill to remove the guts of the fish.
Discard. Remove the gill from the other side.
SHELLFISH
Click icon to add picture

LESSON 2: PREPARATION AND

COOKING OF VEGETABLES
scientific. According to Le
Cordon Bleu, 2001, vegetable
is a culinary term referring to
“parts of plants that are
consumed, sometimes raw,
and when cooked, prepared as
savory dish or
accompaniment”.
“Plants belong to different
families and species, and
different parts are consumed
ranging from the roots to the
stalk to the seeds”.
(Ibid.,2011)
CLASSIFICATION OF VEGETABLES
1. ROOTS – part of the plant that grows underground.
- used in cooking for their flavors and nutritional
properties.
BULB
- the edible portion and most nutrient – enriched part of some
vegetables that grows underground.
SHOOTS
- contain a large amount of fibrous vascular tissue.
LEAFY GREENS
- can be eaten raw, pickled, cooled, or marinated.
- sample are spinach, watercress, book choy, lettuce, swiss chard, and sorrel.
BRASSICAS
- family of plants that belong to mustard family.
FRUIT VEGETABLES
- “botanically speaking, the presence of seeds defines them as fruit. But culinary
speaking, they are prepared as vegetable that traditionally used in savory
preparation.” (ibid.,2011)
PODS AND SEEDS
- examples are corn, green peas, string beans, and shelling beans.
WISE SELECTION OF VEGETABLES

* Cabbage * Eggplant
* Carrot * Potatoes
* Garlic * Squash
* Ginger * Mushrooms
* Greens * Okra
MARKET FORMS OF
VEGETABLES
- FRESH VEGETABLES
- CANNED VEGETABLES
- FROZEN VEGETABLES
- DRYING VEGETABLES
 PROPER STORAGE OF
VEGETABLES
* CABBAGES AND GREENS - should be refrigerated immediately in a
humid environment.
- if be store for long time, slip in a paper
towel to absorb any condensation.

* MUSHROOMS - store in paper bag.

* CARROTS, BEETS, RADISHES, - store in plastic bag or some moisture-

TURNIPS absorbing containers in the refrigerator.
* GINGER - can be frozen or placed in an
airtight container to protect from
moisture.

* TOMATOES, POTATOES, - store in a dry place away from

ONIONS, SHALLOTS, GARLIC direct light.

* EGGPLANTS - store in the crisper drawer of

the refrigerator, in a plastic bag
with crumpled-up sheet of paper
towel to absorb excess moisture.
PRACTICAL ACTIVITY

Prepare one seafood dish. You may opt to pick

one from the recipes found in your textbook or
you can create a new one.