Republic of the

Philippines
Department of Education
MIMAROPA Region
Schools Division Office of Palawan
Coron Coastal District
CORON SCHOOL OF FISHERIES
Coron, Palawan

QUARTER 1: WEEK 2:
IDENTIFY THE MARKET FORMS, CUT AND BODY
FORMS OF FISH
 GRADE 7
Pre-Assessment

To assess yourself, answer this pre-test to determine what you

know and what you should know. Write your answer on separate
sheet of paper.

Multiple choice:

Direction: Identify the forms or cuts of fish by choosing the letters

and write it on separate sheet of paper.
Note: don’t forget to write your full name, subject, and date.

1. a. dressed fish b. steaks c. drawn fish d. whole fish

2. a. steaks b. whole fish c. drawn fish d. dressed fish

3. a. steaks b. whole fish c. drawn fish d. dressed fish

4. a. single fillet b. butterfly fillet c. sticks d. none of
these

5. a. depressiform b. compressiform c. fusiform d. taeniform

MARKET FORMS AND CUTS OF FISH

1. Live fish – Fish that is cut open along the dorsal side from head
to tail

2. Whole or round fish – fish whose parts still intact.

3. Drawn fish – fish whose internal organs are removed by making a
slit along the
belly wall and the entrails pulled out.

4. Dressed fish – fish whose scales, internal organs, fins, head and
tail are removed.

5. Steaks – they are across sections of a cleaned fish which are

around 1-2 cm. thick.

6. Splitted – fish that is cut open along the dorsal side from the
head to tail.
7. Fillets – are the fleshy sides of the fish which are separated from
the backbone and the ribs.

a. Butterfly fillet – fillet are joined together on the ventral sides

by the underside skin.
b. Single fillet – fillet from side of fish cut away from the
backbone

8. Sticks – cuts from fillets or steaks. They are usually from fish
that has been minced and shaped, breaded and frozen.

9. Chunks – A cut, normally of uniform thickness, with no taper

and no bones.
HOW MUCH HAVE YOU LEARNED

POST-TEST
A. IDENTIFICATION
Direction: Identify the following questions, and write your answer
on separate sheet of paper
Note: don’t forget to write your name, subject, and date.

1. They are across sections of a cleaned fish which are around 1-2
cm. thick.
2. Fish whose scales, internal organs, fins head and tail are
removed.
3. Fish whose internal organs are removed by making a slit along
the belly wall and the entrails pulled out.
4. Fish that are sold alive.
5. The body form of fish is like a tornedo-shaped kind.
6. The body form of fish like serpentine shaped
7. Fillet that are joined together on the ventral sides by the
underside skin.
8. They are usually form fish that has been minced and shaped,
breaded, and frozen.
9. Fish that is cut open along the dorsal side from the head to tail.
10. Fillet from side of a fish cot away from the backbone.

B.
Direction: Identify the following picture. Write your answer on
separate sheet of paper.
Note: don’t forget to write your full name, subject, and date.

1. 2. 3.

4. 5.
C. OUTPUT MAKING
Direction: Provide long bond paper, crayons, pencil, ruler, and
erase. Make a boarder lines in your bond paper ( no specific
measurements). Draw at least five (5) market forms and cuts of fish
and another five (5) common body forms of fish