Quarter 2 – Module 3

Prepare and Cook Seafood Dishes

Weeks 5 - 6

Introductory Message
Introductory Message
For the facilitator:
This module was collaboratively designed, developed and evaluated by the Development and
Quality Assurance Teams of SDO TAPAT to assist you in helping the learners meet the
Introductory Message
For the facilitator:
This module was collaboratively designed, developed and evaluated by the Development and
Quality Assurance Teams of SDO TAPAT to assist you in helping the learners meet the
standards set by the K to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

As a facilitator, you are expected to orient the learners on how to use this module. You also
need to keep track of the learners' progress while allowing them to manage their own learning.
Furthermore, you are expected to encourage and assist the learners as they do the tasks included
in the module.

For the learner:

This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Let’s Try before moving on to the other activities included in
the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!
 Let’s Learn

This module was prepared and written to help you achieve the required competency in Prepare
and Cook Seafood Dishes This will be the source of information for you to acquire knowledge
and skills in this particular craft, with minimum supervision or help from your teacher. With
the aid of this material you will acquire the competency independently and at your own pace.
Quarter 2
Lesson 2: Prepare and Cook Seafood Dishes

WEEK 5 - TLE_HECK10PC-IIe-14
Learning Outcome 1: Perform Mise en Place
1.1 Identify types, varieties, market forms, and composition of fish and seafood

At the end of the module, you will be able to:

1. classify seafood;
2. identify the structure and composition of fish; and
3. explain the characteristics of market forms of fin fish and shellfish.

Week 6 - TLE_HECK10PC-IIf-15

Learning Outcome 2: Handle Fish and Seafood

2.1 handle seafood hygienically
2.2 thaw frozen seafood correctly to ensure maximum quality and maintain nutritional
value

At the end of the module, you will be able to:

4.1 check the freshness of the fin fish and shellfish;
4.2 explain the proper handling and storage of fresh and frozen fish; and
4.3 thaw frozen seafood correctly to ensure maximum quality and maintain nutritional
value

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WEEK 3

Let’s Try

Matching Type
Directions: Match the classification and market forms of seafood in Column A with their
description in Column B. Write the letter of the correct answer in your notebook.
Column A Column B
1. whole or round a. squid
2. shellfish b. single shell
3. cephalopods c. low fat content
4. steaks d. soft sea animals
5. univalve e. completely intact
6. drawn f. cross section slices with backbone
7. lean fish g. boneless
8. mollusk h. with fins and internal skeleton
9. fillet i. viscera removed
10. fin fish j. with external shell but no bone structure
k. round fish

Week
Perform Mise en Place
5
This module will reinforce your knowledge and skills required to prepare and cook
seafood dishes.
Read and understand the contents and instructions indicated in every page of
this module. Perform all the activities and let your parent or guardian assist you if
necessary. Have fun while learning! 😊

At the end of the module, you will be able to:

1. classify seafood;
2. identify the structure and composition of fish; and
3. explain the characteristics market forms of fin fish and shellfish.

Let’s Recall

Directions: Take the short quiz to check if you can still remember the previous lesson. Read
and understand the statements. In your notebook, write True if the statement if correct and
False if the statement is incorrect.
1. Refreeze thawed vegetables.
2. Keep canned vegetables in dry place and away from sunlight.
3. Store fresh vegetable for short time.
4. Vegetables must be wrapped or covered when stored in refrigerator.
5. Mix batches of leaf over vegetables.
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 Let’s Explore

To give you idea on the next lesson, browse the link below. Share your observations or ideas
about the video with your parent/guardian or siblings.
Link: https://www.youtube.com/watch?v=dqNxdZm-USs
Video Title: Born to be Wild: Doc Ferds joins a fishing team to catch ‘galunggong’ in Bajo
de Masinloc

Let’s Elaborate

Classifications of Seafood
1. Fin fish – fish with fins and internal skeletons 2. Shell fish - fish with external shells but no
A. Saltwater fish internal bone structure.
1. Flatfish Two classifications of Shellfish
A. Mollusks – are soft sea animals
 Univalves – they have a single shell

Hiwas Sapsap

2. Round fish
 Bivalves – they
have a pair of
hinged shells

Tuna Lapu-lapu
 Cephalopods – octopus and squid
B. Freshwater fish

Tilapia B. Crustaceans - are animals with segmented

Hito shells and jointed legs (shrimps, crabs)

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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.

Classification of fish according to fat content

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
1. Whole or round – completely intact, as 5. Fillets – boneless side of fish, with or
caught without skin

2. Drawn – viscera removed 6. Butterflied fillets – both sides of a fish still

joined, but with bones removed

3. Dressed - viscera, scales, head, tail and 7. Sticks or tranches – cross-section slices
fins of fillets
removed

4.Steaks –cross-section
slices, each containing
a section of backbone

Characteristics and Market Forms of Shellfish

Characteristics Mollusks
 Oysters have rough, irregular shells.
 Flesh of oyster is extremely soft and delicate and contains high percentage of water.
 Hard-shell clams – can be eaten raw
 Soft-shell clams are called steamers. The usual way to cook is to steam.
 The shells of mussels are not as heavy as clamshells, yellow to orange in color and
firm but tender when cooked.
 Scallops are creamy white in color and have a sweet flavor.

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  Squid is somewhat chewy and are cut up or either fried quickly. Crustaceans
 The lobster shell is dark green or bluish green but turns red when cooked.
 Live lobster must be alive when cooked.

Market Forms
Mollusks Crustaceans
1. live in the shell 1. live
2. shucked – fresh or frozen 2. cooked meat, fresh or frozen
3. Canned

Let’s Dig In

Directions: Identify the following classification and market forms of seafood. Choose the
correct answer and write in your notebook.
1. a. Fillet
b. Butterflied fillet
c. Drawn
d. Steak

2. a. Fillet
b. Butterflied fillet
c. Drawn
d. Steak

a. Fillet
3. b. Butterflied fillet
c. Drawn
d. Steak

4. a. Univalve
b. Bivalve
c. Cephalopods
d. Crustaceans

5. a. Univalve
b. Bivalve
c. Cephalopods
d. Crustaceans

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 Let’s Remember

Directions: Fill in the blanks and write your answer in your notebook.
1. The two classifications of seafood are _______________ and _____________.
2. The market forms of fish are __________, __________, __________, __________,
__________, __________, and __________.
3. Thea market forms of mollusks are __________, __________, and __________.

Let’s Apply

Directions: Given the classifications of seafood, give one example of each that you find in
your community or market. Write your answer in your notebook.
1. Freshwater fish ______________________
2. Univalve ______________________
3. Bivalve ______________________
4. Crustacean ______________________
5. Round fish ______________________
6. Flat fish ______________________
7. Cephalopods ______________________
8. Fat fish ______________________
9. Lean fish ______________________
10. Saltwater fish ______________________

Let’s Evaluate

Identification
Directions: Read and understand the statements carefully. Choose the correct answer in the
word bank and write it in your notebook.

Stick Dressed Univalve Cephalopods

Mollusks Shellfish Crustaceans

Fat fish Lean fish Drawn Steak

1. It is a cross-section slices and each containing a section of backbone.

2. It is a market form of fish in which viscera removed.
3. Fish that are high in fat.
4. Animals with segmented shells and jointed legs.
5. It has an external shell but no internal bone structure.

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 6. Refers to soft sea animals.
7. Classification of octopus and squid.
8. Mollusk with pair of hinged shell.
9. Market form of fish in which viscera, scales, head, tail and fins removed.
10. It is a cross section slices of fillets.

Let’s Extend

To further enrich your learnings in preparing and cooking seafood dishes , browse the
link https://www.youtube.com/watch?v=bmhDu6z-mJA .
Video Title: Last Chance Kitchen Full Episode: Fresh Seafood Mis-En-Place Challenge

WEEK 6

Let’s Try

Directions: Read carefully and understand the statements. Write True if the statement is
correct and False if the statement is incorrect. Write your answer in your notebook.
1. Fresh fish has a shiny scales that cling on the skin.
2. Fresh fish can be refrigerated for one week.
3. Frozen fish should be thawed then refreeze.
4. Live crabs should be kept alive until cooked.
5. Thaw fish in running water with moisture proof wrapper.
6. Fresh fish eyes are red and bulging.
7. Fresh mussels are light in weight and seems to be hollow.
8. Fresh shrimp should smell fresh and sweet.
9. Frozen fish should be well wrapped with no freezer burn.
10. Always check the expiration date of frozen seafood.

Week
Handle Fish and Seafood
6

This module will reinforce your knowledge and skills required to prepare and cook
seafood dishes.
At the end of this module you are expected to properly handle, store and check the
freshness of seafood. Proper storage of food is very crucial in keeping food safe because the
manner and temperature of storage will affect the food’s susceptibility to bacterial growth,
other contaminants, and infestation. Storing food will not improve its quality, it will only delay
the rate of deterioration, and thus, the proper period of storage should also be observed.

7
 Read and understand the contents and instructions indicated in every page of this
module. Perform all the activities and let your parent or guardian assist you if necessary. Have
fun while learning! 😊

At the end of the module, you will be able to:

4.1 check the freshness of the fin fish and shellfish;
4.2 explain the proper handling and storage fresh fish and frozen fish; and
4.3 thaw frozen seafood correctly to ensure maximum quality and maintain nutritional
value

Let’s Recall

Directions: Answer the following questions to check if you can still remember the previous
lesson. Write your answer in your notebook.

1. What are the two classifications of seafood?

2. What are the market forms of fin fish and shellfish?

Let’s Explore

Do you know how to check the freshness of seafood? What do you think are the
characteristics of fresh seafood?

Let’s Elaborate

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 or elastic
5. Shiny scales, and tightly cling, on skin

Browse to link https://www.youtube.com/watch?v=_e5rkVnFIJo , this will help you on how to

check the freshness of fish.
Video Title: How to check your fish is fresh

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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 any 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

Browse the link https://www.youtube.com/watch?v=UFbY2aewd4w to further help you check

the freshness of shellfish.
Video Title: Fresh and Frozen Seafood: Selecting and Serving it Safely

Handling and Storage of 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° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap and freeze immediately.
4. Check store fish for freshness just before using.

Browse the link https://www.youtube.com/watch?v=PEZJ8W_3WkQ , this will show you on

how to keep the freshness of fish.
Video Title: Tips, Tricks & More: How to Keep Fish Fresh

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 is 2 months and lean fish is 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

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Browse the link https://www.youtube.com/watch?v=CMo0qbVeWwU, this will show you on
how to thaw frozen fish.
Video Title: How to Defrost Frozen Fish
/ 0:52

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

2. Scallops
 Shucked scallops can be cooked without further preparation.
 Keep scallops covered and refrigerated (30°F to 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 a cool place
2. in saltwater
 Cooked lobster meat must be covered and refrigerated at 30° to 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.

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 Let’s Dig In

To deepen your understanding on how to handle seafood, browse the link :

https://www.youtube.com/watch?v=qt6U2tcjrZs .
Video Title: Inside The Crab Processing Factory. Amazing Modern Crab Processing Line

Let’s Remember

Direction: Copy and complete the sentence in your notebook.

1. I have learned that ______________________________________________ .
2. The importance of proper handling of seafood is ________________________.

Let’s Apply

Directions: Based on the discussions of the lesson, how will you check and maintain the
freshness of the following seafood. Write your answer in your notebook. Two (2) points for
every correct answer on each item.
Seafood How to check freshness Proper handling/storage
1. Fin fish
2. Frozen fish
3. Shrimp
4. Crab
5. Mussels

Let’s Evaluate

Directions: Read the statements carefully. Choose the correct word to make the statement
true. Write your answer in your notebook.

1. Fresh fish has (mild, strong) odor.

2. (Keep, Discard) mussels that are very light in weight.
3. Frozen shrimps should be (thawed, frozen) when received.
4. Shrimps to be served cold, must be peeled (before, after) cooking to preserve the
flavor.
5. Fresh fish should be (whole, drawn) before refrigerating.

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 6. Texture of fresh fish is (mussy, firm).
7. Frozen fat fish has a maximum storage time of (six, two) months.
8. Frozen seafood should be thawed (at room temperature, in refrigerator).
9. (Strong fishy odor, Mild odor) is a sign of spoiled shellfish.
10. Fresh fish have a (brown, pink) gills.

Let’s Extend

To further enrich you knowledge on the proper handling of seafood browse the link
https://www.youtube.com/watch?v=ZI3-m6q9css .
Video Title: How to Harvesting Crab - Amazing Crab Factory - Crab Meat Processing Line

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 References
WEEK 5
PRINTED MATERIALS
 Kong, Anecita S, Domo, Anecita P. Technical Vocational Livelihood Education-
Cookery Module 1 Manual, First Edition, Copyright 2016.

ONLINE RESOURCES
 https://lh3.googleusercontent.com/-
8_ICa2knPqU/VqoDIfG678I/AAAAAAAAgS8/XNWxtVMUY3Q/s800-Ic42/Hiwas-
Fish-%252528Chabeta%252529.png
 https://primer.com.ph/tips-guides/wp-content/uploads/sites/5/2017/08/sapsap.jpg
 https://www.clovegarden.com/ingred/img/sf_pony26g.jpg
 https://www.ekadiwa.da.gov.ph/wp-
content/uploads/2020/06/FB_IMG_1589095987744.jpg
 https://png.pngitem.com/pimgs/s/423-4235965_thumb-image-tilapia-fish-in-
philippines-hd-png.png
 https://www.hatcheryinternational.com/wp-
content/uploads/2019/07/f14a896e5d42f9cdd02bc246b82ce535.jpg
 https://1.bp.blogspot.com/-
ziZTda9wSeU/WnIwVIOh8VI/AAAAAAAAABY/JZZnx0Z7zbIvjUtzjEVjurgBAawzq
1o_gCEwYBhgL/s1600/C360_2018-02-01-04-54-08-990.jpg
 https://media.buzzle.com/media/images-en/photos/aquatic-animals/1200-
2760769-different-shells.jpg
 https://image.shutterstock.com/image-photo/cooked-crab-isolated-on-white-
260nw-524933140.jpg
 https://i.pinimg.com/originals/be/1b/7f/be1b7f475611efa0cbb30cf40ba45232.jpg
 https://image.shutterstock.com/image-photo/raw-chanos-isolated-on-white-
260nw-711038758.jpg
 https://donachyblog.files.wordpress.com/2013/09/dolly-varden-side-by-side_n.jpg
 https://image.slidesharecdn.com/ch20-120729010308-phpapp02/95/ch20-18-
728.jpg?cb=1343729600
 https://thumbs.dreamstime.com/z/raw-salmon-steak-white-background-
33601520.jpg
 https://www.teahub.io/photos/full/202-2021379_fillet-fish-market-form.gif
 https://img.21food.com/20110609/product/1306509917854.jpg
 https://lh3.googleusercontent.com/proxy/qc116yn0TKhQ-
YPeE668SagqnvbydEpwrqu8XenWu2Ktit9knB5y4_vsi8q80SFr_DKU9y7nKrlxL7
2WFLEjF99Eo0EYct-yKIvIW1hW6rP-sVzDNJLgJJZs8M5mDzJhTjI-SA

13
WEEK 6
PRINTED MATERIALS
 Kong, Anecita S, Domo, Anecita P. Technical Vocational Livelihood Education-
Cookery Module 1 Manual, First Edition, Copyright 2016.

ONLINE RESOURCES

 https://www.youtube.com/watch?v=_e5rkVnFIJo
 https://www.youtube.com/watch?v=CMo0qbVeWwU
 https://thumbs.dreamstime.com/b/cooked-lipped-mussel-image-isolated-blue-
background-42465766.jpg
 https://comps.canstockphoto.com/scallops-ink-sketch-drawing_csp49525894.jpg
 https://www.easy-drawings-and-sketches.com/images/how-to-draw-lobster08.jpg
 https://www.wedrawanimals.com/images/tutorials/split/final/cartoon-shrimp-
thumb.png
 https://www.youtube.com/watch?v=ZI3-m6q9css

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 Development Team of the Module
Writer: MRS. RONA G. ANCHETA
Content Editor: MRS. MARIPAZ E. ALBES, Master Teacher I
Language Editor: MRS. XIOUXSIE V. CALICDAN
Reviewers: DR. ANGELA K. ALAMAN, Head Teacher IV
DR. RONALDO J. LASIN
Illustrator: MRS. MARIPAZ E. ALBES, Master Teacher I
Lay-out Artist: MRS. RONA G. ANCHETA

HYBRID TEAM VALIDATORS

JHS Team Leader/Facilitator: DR. MELEDA H. POLITA, SDS (Ret.)
School Head In-Charge: DR. REA M. CRUZ, Principal IV
Content Validator/Editor: MR. SANTIAGO T. ALVIS, Principal II

Management Team
DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA, CID Chief

Name of EPS in-charge of Learning Area

MRS. VIRGINIA L. EBOŇA, EPS – TLE/EPP
DR DAISY L. MATAAC, EPS – LRMS/ALS

For inquiries, please write or call:

Schools Division of Taguig city and Pateros Upper Bicutan Taguig City

Telefax: 8384251

Email Address: sdo.tapat@deped.gov.ph