Republic of the Philippines

Cebu Normal University

Osmeña Boulevard, Cebu City, 6000 Philippines

T.L.E LESSON PLAN FORMAT

2018- 2019

Teacher:
Garcia, Hazel Faith
Maravillas,Claire F. Department: ILS
Tarroza, Nicole Marie
Trasporte, Clarice
Class/ Grade: 10 Subject: TLE
Date: March 19, 2019 Time: 7:30 - 9:30
Mentor: Mrs. Mary Jane Rieta Room: 338

LESSON PLAN FOR T.L.E 10

I. LEARNING OBJECTIVES
Through the varied activities, the grade 10 students are expected to:
a. Identify the different types of seafood;
b. Determine the different characteristics of fish;
c. Differentiate the different principles in cooking fish and seafood dishes;
d. Outline the process of handling, cooking and storing seafood;
e. Plan a seafood dish adhering to the guidelines of preparing and presenting
seafood dishes; &
f. Value the seafood resources available in our current generation.

II. LEARNING CONTENT

a. TOPIC: Prepare and Cook Seafood Dishes
1. Types of Seafood
2. Varieties of Fish
3. Market Forms of Fish and Fish Products and Fish Cuts
4. Nutritive Value of Fish
5. Processing of Fish
6. Principles of Cooking Fish and Seafood Dishes
7. Presentation of Fish and Seafood Dishes
8. Guidelines in Serving Fish and Seafood Dishes
9. Factors in Storing and Handling Seafood
10. Storage Requirements for fish.
 b. REFERENCES:
Bernardino, Josephine C., et. al.(2015). Technology and Livelihood
Education The New Grade 10. The Phoenix Publishing House Incorporated.

Universidad De Zamboanga. (2015). Learning Module Cookery Grade

10. Retrieved from https://www.slideshare.net/jeffry_222/learning-module-
cookery-grade-10
c. MATERIALS:
Visual Aids, Chalk & Chalkboard, Chips, Bond Paper

III. LEARNING EXPERIENCE

a. PREPARATION/ INTRODUCTION
The teacher will initiate the prayer to be participated by the
students. Shortly after, she will greet the students with the
accompanying pleasantries and monitor the attendance. After the
students have settled down, the teacher will conduct an activity
called :” Riddle to Catch!”

Mechanics: The teacher will divide the class into 4 groups. The students
will be asked to pick certain seafood plastered on the board. Each student will
answer the accompanying riddle/pun behind the seafood. Once they have
deciphered the answer, they will put the seafood that they have caught on their
respective nets. If the group fails to answer within 2 minutes, other groups will
be given a chance to steal. The group with the most number of sea creatures
caught wins!

Riddles:
1. Fish

I’m sometimes seen on a hook but I’m not a coat

I have a tail but I’m not a dog
I have scales but I don’t weigh things
I can be eaten with chips but I’m not salsa
I can be caught in a net but I’m not a butterfly
I live in water but I’m not a frog
2. Tuna

I come in a can but I’m not something you drink

I can be a steak but I’m not beef
I can be flaked but I’m not coconut
I can be chunked but I’m not ham
I can be part of sushi but I’m not rice
I swim but I’m not a shark

3. Octopus
I have 8 legs, but I have difficulties walking. What am I?
4. Shark
I am not always nice to swim with, because I have very sharp teeth. People
like to eat me, but I like to eat them too! What am I?
5. Starfish
Which fish is the most famous?
6. Swordfish
What is a knight’s favorite seafood?
7. Netflix and Gill
What do fishes say when they wanted to watch Netflix?
8. Nothing. It just waved.
What did the Ocean say to the shore?
9. Algae-bra
What do you call the math class that fishes studied in Finding Nemo?
10. Shellfish
If clams are greedy, not willing to share, this means that they are?
11. Can you please be more Pacific?
What does a sea creature say when it’s confused?
12. Gill-ty/Not Gill-ty
How does a shark plead in a murder case?
13. Pier-pressure
Why did the eel start using drugs when he found out his squad started using
drugs as well?
14. Shell
What brand of Gasoline Company do mollusks use to fuel their cars?
15. Seahorse
What kind of horse can swim underwater without coming up for air?
16. Because they live in a school
Why are fish so smart?
17. William SHARKspeare
Who wrote the shark version of Romeo and Juliet, Hamlet and the Merchant
of Venice?
 18. Wavy
What kind of hair do oceans have?
19. Whale of Fortune
The favorite noontime show of underwater creatures is ______ of Fortune
20. Sea Weed
If Bob Marley was a sea creature, what would he be the fondest of?

b. PRESENTATION/ INTERACTION
The teacher will then discuss and do the lecture on the topics:
Seafood – is any form of sea life regarded as food by humans.

- Includes fish and shellfish.

- 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.

Classification of Seafood
Fish products are divided into two categories:
1. Fin Fish – fish with fins and internal skeletons.

A. Saltwater fish
 Flat Fish

Flounder Sole Fish

 Round fish

Blacksea Bass Bluefish Cod

Grouper

B. Freshwater Fish

Catfish Eel
Tilapia
2. Shell fish – fish with external shells but no internal bone structure.
They have hard outer shells.

Two Classifications of Shellfish

A. Molluscs – are soft sea animals

 Bivalves – they have a pair of hinged shells (clams, oysters)

 Univalves – they have a single shell (abalone)
 Cephalopods – (octopus, squid)

B. Crustaceans – are animals with segmented shells and jointed legs (shrimps,
crabs)

Parts of a Fish

Composition and structure:

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

1. Whole or Round – completely intact, as caught
2. Drawn – viscera removed
3. Dressed – viscera, scales, head, tail and fins removed
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.

Market Forms of Shellfish

Mollusks
1. Live in the shell
2. Shucked – fresh or frozen
3. Canned

Crustaceans
1. Live
2. Cooked meat, fresh or frozen

Checking Freshness of Fish

Fin fish
1. Fresh and mild odor
2. Eyes are clear, shiny and bulging
3. Red or pink gills
4. Texture of flesh is firm and 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 ant 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.

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.

2. In refrigerated box at 30°-34° F (-1°-1°C)

3. Fresh fish may be stored for 1-2 days. If kept longer, wrap and freeze
immediately.
4. 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

1. Thaw in refrigerator, never at room temperature. If pressed for time,
keep in original moisture-proof wrapper and thaw under cold running
water.
2. 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.
3. Fillets that are to be breaded can be partially thawed.
4. Handle thawed fish as fresh fish. Do not refreeze.
5. Breaded, battered and other frozen prepared fish items are mostly
cooked from frozen state.

Shellfish
1. Mussels
Keep refrigerated (32°F-35°F/0°-2°C) and protect from light. Store in
original sack and keep sack damp.

2. Scallops
 Shuckled scallops can be cooked without further preparation.
 Keep scallops covered and refrigerated (30°F-34°F). Do not let them
rest directly on ice or they will lose flavor and become watery.
 3. Lobsters
 Live lobsters are either live or cup up before cooking. Live lobsters
are 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 cool place
2. In saltwater

 Cooked lobster meat must be covered and refrigerated at 30°-34°F.

It is very perishable and should be used in 1-2 days.
4. Shrimps
 Kept frozen at 0°F (-18°C) or lower
 Thaw in refrigerator
 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.

5. 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.

PROCESSING FISH

The teacher will show a video on the process of scaling whole fish, filleting fish,
skinning fish, deboning fish, opening oyster, opening clams, cleaning a squid and opening a
lobster.

NUTRITIVE VALUE OF FISH

 Fish is a low-fat high quality protein.

 Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin).
 Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc,
iodine, magnesium, and potassium.
 The American Heart Association recommends eating fish at least two times per week as
part of a healthy diet.
 Fish is packed with protein, vitamins, and nutrients that can lower blood pressure and
help reduce the risk of a heart attack or stroke.
 Healthy Heart and Brain

PRINCIPLES OF COOKING FISH AND SEAFOOD DISHES

 DETERMINING DONENESS
*Translucent flesh becomes opaque
*Flesh becomes firm
*Flesh separates from bones easily
*Flesh begins to flake

 DRY HEAT COOKERY

Refers to any cooking technique where the heat is transferred to the food item without
using any moisture. Dry-heat cooking typically involves high temperatures, meaning
300°F or hotter.
Dry heat cooking methods:
Broiling and grilling, Roasting (baking), Sautéing, Pan-frying and Deep-fat
frying.
*Boiling and grilling

Broiling Grilling
1. Brushing flavored (infused) oil or butter onto the fish before grilling directly on
the grate or underneath the broiler.
2. Should have slightly browned surface and a slightly smoky flavor.
3. The interior should be moist and juicy.
4. Broiled or grilled shellfish meat should be moist and tender, with only a slight
coloration from the grill or broiler.

Best fishes for grilling

*Oily fishes
*Salmon
*Trout
*Swordfish

Lean fishes
*Bass
*Snapper

Better for Broiling

*Flounder
*Sole
Shellfish
*Oysters and Clams
*Shrimp and Scallops
 Broiled or Grilled
*Squid
*Split lobsters
*King crabs
*Snow crabs

 MOIST HEAT COOKERY

Moist heat cooking methods are used to tenderize the meat, or to keep it from getting
tough.
Four great moist heat methods:
Steaming, Poaching, Braising, and Simmering

*Steaming- Cooking seafood by surrounding it in steam.

*Poaching Seafood- Cooking seafood in a liquid that is hot, but not

bubbling. The liquid used in poaching, such as stock, fumet, wine, broth,
or court bouillon, all need to be of good quality and flavorful.

* Braising Fish- Cooking seafood in a very small amount of liquid at the

beginning, or browning it first with not liquid added later – just cooking it
in the natural juices that form from the ingredients.

*Simmering Seafood - Cooking the seafood in its own juices. This

technique is often used interchangeably with steaming, such as steaming
clams.

PRESENTATION OF FISH AND SEAFOOD DISHES

PLATING- The arrangement and overall styling of food upon bringing it

to the plate.

Fundamental of Plating

 Balance- select foods and garnishes that offer variety of contrast

 *Color - two or three colors on a plate

*Shapes - variety of shapes

*Textures - variety of textures

*Flavors

1. Portion size

*Match portion sizes and plates - select plates large enough to hold all the
items without crowding.
*Balance the portion sizes of the items on the plate – don’t let the main
item get lost with excessive garnish
*Arrangement on the plate

Guidelines to help plating attractive

 Keep food off the rim of the plate.
 Arrange the items for the convenience of the customer.
 Keep space between items. Each item should have its own identity.
 Maintain unity. Create a center of attention and relate everything to it.
 Make every component count.
 Add gravy or sauce attractively.
 Keep it simple.
2. Serve hot foods hot, on hot plates
Serve cold foods cold, on cold plates

The grilled salmon steak serve in hot plate Cold appetizers with ham, olives, cucumber
slices, red fish, red caviar, lemon.

GARNISHING
 Garnish- An item or substance used as a decoration or embellishment
accompanying a prepared food dish or drink.

Examples of Garnishes or Accompaniment for Plating

Bouqetiere - bouquet of vegetables

Jardinière - garden vegetables

Crecy - carrots

Dubarry - cauliflower
Fermiere - carrots, turnips, onions and celery, cut into uniform sizes

Lyonnaise - onions

GUIDELINES IN SERVING FISH AND SEAFOOD DISHES

SERVING BAKED FISH

-Served baked fish with a sauce or seasoned butter to enhance moistness

and improves palatability. Serving with lemon also enhances the fish.
-For service, the fish is removed from the dish; the liquid is strained,
degreased, reduced and finished by adding butter, cream or veloute sauce.

SERVING BROILED LOBSTER

 -Serve immediately with melted butter or appropriate sauce and garnish.

SERVING SAUTÈED AND PAN FRIED

-Remove the fish with spatula and place on serving plate with presentation
side up.
-Sprinkle fish with lemon juice and chopped parsley.
-Heat raw butter in the sauté pan until it turns light brown. Pour over fish
immediately and serve at once. Pour over fish immediately and serve at
once.
SERVING POACHED OR SIMMERED FISH IN COURT BOUILLON

-Served poached fish with appropriate sauce, such as hollandaise for hot
fish and a mayonnaise – based sauce for cold fish. Mild vinaigrette go well
with both hot and cold poached fish.

SERVING POACHED FISH IN FUMET AND WINE

-Reduce the cuisine over high heat to about ¼ of its volume.

-Add fish veloute and heavy cream and bring to boil.
-Adjust seasoning with salt, white pepper and lemon juice.
-Strain the sauce.
-Arrange the fish on plates for service, coat with sauce and serve
immediately.
GLAZING

Poached fish is sometimes glazed before serving.

1. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
2. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown.

FACTORS IN STORING AND HANDLING SEAFOOD

Storing of Fish and Shellfish
Fresh Fish
1. On crushed ice – use drip pans
to allow for drainage of melted ice.
Change ice daily. Cover container
or store in separate box away from
other foods.
a. Whole fish should be drawn
(that is viscera removed) as soon
as possible because the entrails
deteriorate quickly.
b. Cut fish (fillets, steaks,
portions) should be wrapped or left
in original moisture proof wrap.
2. Refrigerate at 30° to 34°F (-1°
 to 1°C...
3. Fish may be stored for 1 to 2
days. If it must be kept longer, you
must wrap and freeze it
immediately.
4. Check stored fish for freshness
just before you use it. Even if it
was fresh when received, it may
not be fresh after few days in
storage.

Frozen Fish

1. Store at 0°F (-18°C. or colder.

2. Keep well wrapped to prevent
freezer burn
3. Maximum storage time: Fat fish
– 2 months; Lean fish – 6 months.
4. Rotate stock – first in, first out.

Shellfish 1. Keep live oyster in a cold, wet

A. Oyster place in the cartons or sacks.
2. Store fresh shucked oysters in
original container in refrigerator at
30° to 34°F (-1° to 1°C). They will
keep up to 1 week.
3. Keep frozen oysters in freezer at
0°F (-18°C. or colder, until ready
for use.

Lobster and Shrimp

1. Store at 0°F (-18°C. or colder).
2. Fresh or thawed shrimp in shell
are stored on crushed ice, like
whole fish.
3. Peeled shrimp lose soluble
nutrients and flavor when stored
unwrapped on ice. They should be
wrapped before placing on ice or
covered and simply refrigerated.
4. Packed in moist seaweed or in
moist, heavy paper, kept in a cool
place.

c. PERFORMANCE/ INTEGRATION
After the discussion, the students will stay in the same groupings that they had in
the earlier activity (motivation). They will analyze the sea creatures that they had caught
and distinguish the seafood present in their catch. Afterwards, they will have to present
an outline about the seafood that they possess ranging from their:
  Market Forms
 Nutritive Value
 Processing
 Principles of Cooking
 Presentation
 Storage Requirements
They are given the liberty on how to present their outline. They will be provided
with cartolina to present their outputs.

CRITERIA:
ACCURACY - 30%
CREATIVITY - 30%
CONCISENESS - 40%
100%

d. GENERALIZATION/ SUMMARY
The teacher will summarize the discussion by asking the
following questions:
1. Where can you possibly use and apply your new knowledge
on preparing and cooking seafood dishes?
2. As a student how can you display appreciation towards the
existence of seafood?

e. ASSESSMENT/ EVALUATION
Multiple Choice

Directions: Write the letter of the correct answer.

1. Which of the following is a characteristic of a fresh fish?

a. With fresh and foul odor c. Gills are pink and red

b. Eyes are dull, shiny and bulging d. Flesh shrink when pressed

2. Which of the following seafood is cooked just enough to beat to keep it juicy and plump?

a. Fat fish b. Lean fish c. Flat fish d. Shellfish

3. Which of the following is a freshwater fish?

a. Bluefish b. Catfish c. Grouper d. Sole

4. Which marker form of fish are both sides of a fish still joined but bones are removed?

a. Butterfly b. Drawn c. Fillet d. Steak

5. Which market form of a fish is viscera, head, tail and fins removed?
a. Butterfly b. Dressed c. Fillet d. Sticks

6. Which of the following is not a market form of mollusks?

a. Live in the shell b. Shucked-fresh or frozen c. Cooked in meat d. Canned

7. Which of the following is not a fat fish?

a. Salmon b. Bass c. Tuna d. Trout

8. Which of the following is not a nutritive value of fish?

a. Protein b. Fats c. Water d. Carbohydrates

9. When you’re cooking a fish, how do you determine its doneness?

a. The flesh becomes clear.

b. The flesh of most fish and shellfish firms as it cooks.

c. The flesh and bones will not separate easily.

d. The flesh of the fish doesn’t begin to flake.

10. What is the difference between dry heat cookery and moist heat cookery?

a. Dry heat cookery refers to any cooking technique where the heat is transferred to the food
without using any moisture while moist heat cookery is used to tenderize the meat.

b. Moist heat cookery is a cooking technique where the heat is transferred to the food without
using any moisture while dry heat cookery is used to tenderize the meat.

c. Dry heat cookery refers to any cooking technique where the heat is transferred to the food
using moisture while moist heat cookery is used to tenderize the meat.

d. None of the above

IV. ASSIGNMENT
Print out a recipe for a seafood dish, complete with its final look in plating.