Recap !

THE DIFFERENT TYPES OF

VEGETABLES CUTTING
Video
Observation !
 •Fresh
Activity 1 •Stale – Unpleasant/Spoilage
Features Fresh Fish Stale Fish
1. Odor
2. Skin
3. Eyes
4. Gills
5. Flesh
Market Forms and Cuts of
Fish
OBJECTIVES

Cognitive: Identify the different types of market

forms of fish cuts.

Affective: Instill the importance of the market

forms cuts.

Psychomotor: Demonstrate the different types of

market forms of fish.
1. Whole or Round
fish.

Fish whose parts are still

intact. It can either be
transported or marketed alive
or dead.
3. Drawn Fish
Fish whose internal organs are
removed by making a slit along the belly
wall and the entrails pulled-out.
2. Dressed Fish

Fish whose scales, internal

organs, fins, head, and tail are
removed.
 4. Steaks
They are cross-sections of
cleaned fish which are
around 1- 2 cm thick.
Large fish are occasionally
in this form.
5. Splitted Fish

Fish that is cut open along

the dorsal side from head to tail.
 6. Fillet
This is the fleshy part of
the fish which is separated
from the backbone and the
ribs.
 TYPE OF
FILLET
1. Butterfly Fillet.
Fillet that is joined
together on the ventral
sides by the underside
skin. It is also called
block fillet, cutlet or
doublet fillet.
2. Quarter Cut fillet
This is a fillet from flat fish.
The flesh from each side is
taken off in two pieces.
3. Single Fillet

Filler from side of a

fish cut away from the
backbone.
 These are the fleshy portion of the
4. Sticks fish and are cut in small elongated chunk
with uniform sizes. These cuts are from
fillet or steaks.
Activity 2 :
Groupings
• Make your own FISH FOOD
PRODUCTION CHAIN.

Rubrics provided