COOKERY NC II

PREPARING SEAFOOD DISHES

LO5
(_DAYS)
STUDY GUIDE

Prepared by:

INTRODUCTION
 
Welcome to Cookery NC II: Preparing Seafood Dishes. This is under the cluster COC 1:
Preparing Hot Meals. Seafood is any form of sea life regarded as food by humans.
Seafood includes fish and shellfish. Shellfish include various species of mollusks,
crustaceans, and echinoderms. A wide variety of fish and seafood are available in the
market from many different sources. 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. This lesson provides information about fish and shellfish, ways on preparing and
cooking fish, along with some of the most popular seafood recipes, and presenting and
storing seafood.

OBJECTIVES
At the end of this module, you should be able to:
1. Identify the classification of seafood.
2. Identify the characteristics of shellfish.
3. Perform the proper handling and storing of fish and seafood.
4. Prepare and present seafood.

KEY CONCEPTS

1. Classification of Seafood
a) Categories of fish
b) Categories of Shellfish
c) Composition and structure of fish

2. Characteristics and Market forms 

a) Market forms of Fish
b) Market forms of shellfish

3. Checking freshness of fish

a) Fin fish
b) Shellfish

4. Handling and storing fish

a) Fresh fish/shellfish
b) Frozen fish/shellfish
 5. Preparing fish and shellfish
a) Scaling whole fish
b) Filleting fish
c) Skinning fish
d) Deboning fish
e) Opening oyster
f) Opening clams
g) Cleaning a squid
h) Splitting a lobster

6. Cooking Techniques for fish and shellfish

a) Baking, broiling, grilling, sautéing, frying, deep frying
b) Plating and presenting seafood dishes

LEARNING RESOURCES
1. Competency Based Learning Materials
2. Online Learning Materials uploaded on LMS
3. Recipe books and Actual Workshops
4. Demonstration Videos
5. Lecture Videos
6. Tasks Sheets and Performance Criteria Checklist

STUDY QUESTIONS

1. What are the different types of seafood?

2. What are the composition and structure of fish and shellfish?
3. What are the different market forms of fish and fish products?
4. What are the different fish cuts?
5. How do we check the freshness of fish and shellfish?
6. How do we handle, store and thaw a frozen fish and shellfish?
7. What are the different procedure of doing the following:
a) Scaling whole fish
b) Filleting fish
c) Skinning fish
d) Deboning fish
e) Opening oyster
f) Opening clams
g) Cleaning a squid
h) Splitting a lobster
8. How do we bake fish/shellfish?
9. What are the different methods or techniques of cooking fish and shellfish?
10. What are different guidelines for attractive plating?

ACTIVITIES (include Online and Offline Activities)

A. Online Activities
1. Enrollment to the Online Module for Cookery NC II: Preparing Meat Dishes
2. Participate in the Getting to Know You Discussion Forum and take the Pretest
3. Read lessons under Unit 1: Introduction to Meat
4. Complete Activity No. 1
5. Submit Assignment No. 1 and 2
6. Take the Unit Quiz for Unit 1
7. Read lessons under Unit 2: Meat Fabrication
8. Complete Activity No. 2 and 3
9. Watch Video No. 1 and 2
10. Answer Assignment No. 3,4,5 and 6.
11. Take the Unit Quiz for Unit 2
12. Take the Module Post-test
B. Offline Activities
1. Orientation to the blended learning program
2. Demonstration and assessment of task/job activities and oral questioning
3. Mentoring and coaching
4. Institutional Assessment (After passing all the modules under the cluster COC 1:
Preparing Hot Meals)

STUDY SCHEDULE
Please refer to the schedule for your reference

DATE/PERIOD TOPICS ACTIVITY VENUE & NO OF.

TIME HOURS

July 14, 2020 Orientation to Face to Face: LMS

blended learning • Lecture on (Asynchronous)
program Digital Literacy
• Class
Discussion
• Lecture on
Netiquette

Recognition of Online:
prior learning • Registration to
LMS
• Enrollment to
Online Module

July 15, 2020

July 16, 2020

July 17, 2020

July 18, 2020

July 19, 2020