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Quarter Ii Vegetables and Seafood Dish
Quarter Ii Vegetables and Seafood Dish
Quarter Ii Vegetables and Seafood Dish
QUARTER II
VEGETABLES
AND SEAFOOD
DISH
˃
yellow vegetables
˃
legumes, peas, beans
Activity No. 2
A. Preparing Fresh Vegetables
Identify the steps in preparing fresh vegetables
1. WASHING
˃
2. SOAKING
˃
˃
B. BASIC KNIFE CUTS
PICTURE BASIC KNIFE CUTS PROCEDURES
1. Chopping ˃
2. Chiffonade ˃
(Shredding)
3. Dicing ˃
4. Diamond (Lozenge) ˃
5. Mincing ˃
8. Rondelle ˃
9. Bias ˃
˃
1.
˃
2.
˃
3.
˃
4.
˃
5.
1.
2.
3.
4.
5.
ACTIVITY NO. 4
Signature:_____________________
Teacher:______________________
Dated:______________
Activity No. 1
Classifications of Seafood
A. Mollusks – _____________________________
• Bivalves ˃____________________________
• Univalves ˃_____________________________
• Cephalopods ˃ ____________________________
B. Crustaceans ˃ ___________________________________________
_________________________________________
Activity No. 2
PARTS OF A FISH
Ex. Dish:
˃
2.
Ex. Dish:
˃
3.
Ex. Dish:
˃
4.
Ex. Dish:
˃
5.
Ex. Dish:
˃
6.
Ex. Dish:
˃
7.
Ex. Dish:
B. Characteristics and Market Forms of Shellfish
SHELLFISH
Characteristics
Mollusks
Oysters have ________, irregular ________.
Flesh of _______ is extremely _______ and _________ and contains high
percentage of ________.
_________-shell clams – can be ________ raw
_______-shell clams are called _______. The usual way to cook is to
_________.
The shells of _________ are not as ________ as clamshells, _______ to
_________ in color and firm but _________ when __________.
__________ are creamy ________ in color and have a ________ flavor.
__________ is somewhat ________ and are cut up or either ____ quickly.
Crustaceans
The __________ shell is dark ________ or bluish green but turns
_______when ____________.
Live _________must be ________ when __________.
Market Forms
Mollusks
1. l_________ in the shell
2. ____________ – fresh or frozen
3. ____________
Crustaceans
1. ____________
2. _______________________________
Activity No. 4
Handle Seafood Dishes
FIN FISH
PICTURES CHECKING FRESHNESS OF FISH
1.
2.
3.
4.
5.
SHELLFISH
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Activity No. 5
PREPARATIONS IN COOKING FISH
SCALING WHOLE FISH
1.
2.
3.
4.
5.
FILLETING FISH
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
SKINNING FISH
1.
2.
3.
4.
5.
6.
DEBONING FISH
1.
2.
3.
4.
OPENING OYSTER
1.
2.
3.
4.
5.
6.
OPENING CLAMS
1.
2.
3.
4.
OPENING A SQUID
1.
2.
3.
4.
5.
6.
7.
SPLITTING A LOBSTER
1.
2.
3.
4.
ACTIVITY NO. 6
Signature:_____________________
Teacher:______________________
Dated:______________