10

TLE - COOKERY NCII

Quarter 2 :
Module 5-Perform Mise’En Place
Cookery – Grade 10
Alternative Delivery Mode
Quarter 2 – Module 5: Perform Mise’ En Place
First Edition, 2020

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Published by the Department of Education

Secretary: LEONOR MAGTOLIS BRIONES
Undersecretary: DIOSDADO M. SAN ANTONIO

Development Team of the Module

Writer : Shannie A. Aluyen
Editors:
Reviewer: Jonalyn C. Ambrona , Ph.D., Regional EPS -EPP/TLE/TVL
Illustrator:
Layout Artist:
Management Team: May B. Eclar, Ph.D. CESO V - R egional Director
Federico P. Martin , Ed.D., C.E.d.D.,CESO V -SDS -SDO Mtn.Prov
Carmel F. Meris , Chief Education Supervisor CLMD
Rosita C. Agnasi , Ed.D . Regional Eps -LRMDS
Edgar H. Madlaing - Regional A DM Coordinator
Khad M. Layag - CID Chief
Division EPS LRM D S
Name of Division ADM Coordinator

Printed in the Philippines by ________________________

Department of Education – Cordillera Administrative Region

Office Address: Wangal, La Trinidad, Benguet

Telefax: (074) -422 -4074
E-mail Address: car@deped.gov.ph
 10

Cookery NC II
Quarter 2 – Module 5:
Perform Mise’En Place
Introductory Message
For the facilitator:

Welcome to the Cookery NCII Grade 10 Alternative Delivery Mode (ADM) Module on
Perform Mise’ En Place!

This module was collaboratively designed, developed and reviewed by educators both from
public and private institutions to assist you, the teacher or facilitator in helping the learners
meet the standards set by the K to 12 Curriculum while overcoming their personal, social,
and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire the
needed 21st century skills while taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of the
module:

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners.

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:

Welcome to the Cookery NCII Grade 10 Alternative Delivery Mode (ADM) Module on
Perform Mise’En Place.

The hand is one of the most symbolized part of the human body. It is often used to depict
skill, action and purpose. Through our hands we may learn, create and accomplish. Hence,
the hand in this learning resource signifies that you as a learner is capable and empowered
to successfully achieve the relevant competencies and skills at your own pace and time.
Your academic success lies in your own hands!

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.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the module.
This part includes an activity that aims to check
What I Know
what you already know about the lesson to take. If you get all the
answers correct (100%), you may decide to skip this module.
What’s In This is a brief drill or review to help you link the current
lesson with the previous one.
What’s New In this portion, the new lesson will be introduced to you
in various ways such as a story, a song, a poem, a problem opener, an activity or
a situation.
What is It This section provides a brief discussion of the lesson. This
aims to help you discover and understand new concepts and skills.
What’s More This comprises activities for independent practice to solidify
your understanding and skills of the
topic. You may check the answers to the exercises
using the Answer Key at the end of the module.
What I Have Learned This includes questions or
blank sentence/paragraph to be filled in to process what you learned
from the lesson.
What I Can Do This section provides an activity which will help you
transfer your new knowledge or skill into real life situations or concerns.
Assessment This is a task which aims to evaluate your level of
mastery in achieving the learning competency.
Additional Activities In this portion, another activity will be given to
you to enrich your knowledge or skill of the lesson learned. This also tends
retention of learned concepts.
Answer Key This contains answers to all activities in the
module.

At the end of this module you will also find:

 References This is a list of all sources used in developing this
module.

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 What I Know 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!

What I Need to Know

This module was designed and written to guide you to acquire the learning competencies
and develop your skills in the preparation of fish and shellfish dishes. The scope of this
module permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. However, the order in which you read the module can be
changed to correspond with the textbook you are now using.

Module 5. Perform Mise’ En-Place

After going through this module, you are expected to:
1.1. Prepare the kitchen tools, equipment, and ingredients based on required standards; 1.2.
Identify types, varieties, market forms, nutritive value, and composition of fish and seafood;
1.3. Assemble ingredients according to recipes, recipe card, or enterprise standard and 1.4.
Identify and discuss steps in processing fish; and,
1.5. appreciate the importance of Mise-en Place.

What I Know

Pre Assessment
Multiple Choice
Directions. Read the following questions carefully, select the letter of the correct answer
and write on your activity notebook.

1. The best knife for cutting meat bones and trimming cartilage to create the perfect
joint or cut before cutting.
a. filleting knife b. paring knife c. chef knife d. boning knife
2. A long, slender, snakelike fish with a slippery skin. Flesh is firm, mild, and oily. Must
be alive until shortly before cooking or flesh will be mushy.
a. catfish b. eel c. trout d. tilapia
3. They are also called steamers because the usual way to serve them is to steam
them and serve them with their own broth and with melted butter for dipping.
a. hard shell clams b. soft shell clams c. cockles d. mussels
4. Only the tail of this crustacean is marketed and eaten, as a rule.
a. lobster b. shrimp c. crabs d. octopus
5. Toughening of fish protein is caused by ______________.
 a. acidic ingredients b. low heat c. high heat d. salt
6. Applied to fish when salting which improves fish texture because it firms up the fish.
a. vinegar b. salt c. spices d. oil
7. This operation is most frequently done after gutting during the production of
deheaded whole fish and fish steaks.
a. fin removal b. washing c. gutting d. deheading
8. The purpose of _____ is to remove those fish body parts most likely to reduce
product quality, as well as to remove gonads and sometimes the swim bladder.
a. fin removal b. washing c. gutting d. deheading
9. _______ is intended primarily to clean the fish and to remove accumulated bacteria.
a. fin removal b. washing c. gutting d. deheading
10. When purchasing shucked shellfish there should be ____________.
a. little or no liquid and a fresh, mild odor.
b. excess liquid which indicates good quality.
c. no shell particles in shucked oysters and clams
d. both a and c
11. A nutrient found in seafood which cannot be manufactured by the body so it is
important that we bring them into our diet and eating oil-rich fish provides our body
with this.
a. Omega-3 fatty acids b. minerals c. protein
12-15. Explain (2pts each)
12. -13Why do fish cooks very quickly even at low heat?
14-15.What is the importance of Mise’En Place?

Your answer will be rated using the rubric below.

Criteria 4 3 2 1
Clear Exceptionally Generally Lacks clarity Unclear
clear and easy clear and quite and difficult to explanation
to understand easy to understand
understand

Comprehensive Thorough Substantial Partial or not Misunderstanding

and explanation comprehensive or serious
comprehensive explanation misconception on
the explanation
explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

Facilitator’s Remarks:
 What’s In

Congratulations for finishing the modules in Prepare Vegetable Dishes. This time you are
going to explore and learn how to prepare fish and shellfish dishes. At one time, fresh fish
was enjoyed only in limited areas—along the seacoast and, to a lesser extent, around lakes
and rivers. Today, thanks to modern refrigeration and freezing technology, fish products are
enjoyed much more widely.
For the cook, the difficulties of understanding fish and shellfish are, in some ways,
the reverse of those for meat. With meat, we are presented with only a few animals but a
bewildering array of cuts from each. With fish, we see only a few cuts but hundreds of
species, each with its own characteristics and cooking requirements.
For this reason, it is especially important that students learn the basic principles of
structure, handling, and cooking so they can utilize the many varieties of seafood in a
systematic way.
Seafood is any form of sea life regarded as food by humans. A wide variety of fish
and seafood are available in the market from many different sources. This lesson provides
information about fish and shellfish, tools and equipment needed in the preparation of fish
and seafood dishes and steps in processing fish.

What’s New

Activity 1. Using the table below, list down seafood that you are familiar with and give their
characteristics. Give also the tools/equipment needed in the preparation of these seafood.

Seafood Characteristics Tools and Equipment

 What Is It

Mise en Place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase
defined by the Culinary Institute of America as "everything in place". It means that recipes
are reviewed, to check for necessary ingredients and equipment. Ingredients are measured
out, washed, chopped and placed in individual bowls up to the point of cooking. Equipment
such as processors are prepared for use, while ovens are preheated. Preparing the mise en
place ahead of time allows the cook to cook without having to stop and assemble items,
which is desirable in recipes because it helps prevent mistakes, such as leaving something
out of a recipe.

1 Figure out before you start cooking which ingredients you need.

By checking your ingredients before you start to cook, you also avoid realizing
in the middle of preparing something that you don’t have a certain ingredient.

2 Prepare all the ingredients.

Chop any ingredients that need chopping, mince anything you need minced,
measure out all the ingredients of which you need a certain amount.

3 Place each ingredient in a container, and position all the containers near your cooking
work area.
Choose containers that fit the ingredients. For example, you could put your
measured milk in a small bowl and place your chopped meat on a plate.

*Tips
1. Understand the recipe's ingredients and instructions from start to finish;
2. Decide whether you are going to weigh or use volume (measuring cups and spoons)
measurements;
3. Arrange to have as few distractions as possible; and,
4. Timing is important in a recipe, so review or complete steps that require advance
preparation.

Tools and Equipment needed in Preparing Seafood Dishes

This section will discuss some of the tools and equipment that you are likely to use when
preparing fish and shellfish. It is important that you use the right tools and equipment
necessary to achieve the best results an in the safest way.

1. Knives

1.1. Filleting knife

- is ideal for slicing fish and cleaning them. It is designed with
a thin,

sharp, and flexible blade.

-The slim, flexible blade is perfect for removing bones without damaging the
delicate flesh of the fish. They differ from other knives in that they’re often used
to cut through food horizontally, rather than vertically — this allows chefs to cut
around the backbone of whole fish to create perfect fillets.

1.5. Oyster knife

1.2. Chef’s knife
- has a short, thick blade that is used
Also known as a cook's knife or French knife, to pry open and separate their
-is an all-purpose knife that is curved to allow the cook to
meat from the shell (shucking). Some
rock the knife on the cutting board for a more precise cut.
The broad and heavy blade also serves for chopping modelsbone
have a shield built into the
handle that prevents the knife (and
instead of the cleaver, making this knife the all purpose
heavy knife for food preparation. hand) from slipping and going too far
into the shell. The handle is normally
thick and short, with a bulbous end. .
1.3. Paring knife
-is a small all-purpose knife with a plain edge that is ideal
for peeling (or "paring") fruits and vegetables, and other
1.6. Boning Knife
A boning knife is the best knife for cutting meat bones
and trimming cartilage to create the perfect joint or
cut before cooking. The pointed tip and slim blade
make it a great choice for cutting around the bone
without ruining the surrounding flesh.
2. Pin-boning tweezers
-is used to remove fish bones without
damaging its flesh

3. Fish Scaler
-use to easily remove the scales
attached to theskin of a fish that will be prepared and
cooked whole.

4. Shrimp Deveiner
small or intricate
work (such as de-
veining a shrimp,
removing the seeds
from a jalapeño,
'skinning' or cutting
small garnishes)

1.4. Serrated knife

A strong serrated knife is most useful for cutting off fish heads.

This simple tool makes shrimp cleaning easy—just insert the tip into the shell and push it
through to devein, shell, and butterfly the shrimp in one movement.

5. Seafood Forks
This set of stainless steel seafood forks have 2 narrow
tines on one end and a scoop on the other to help you
get to the succulent meat of lobster, crab and other
varieties of shellfish.
6. Wooden Mallet
-designed to crack shells
without shattering them.

7. Fish Spatula
-It makes flipping the fish easy and without fear that the fillet
will break part of the way through the process

8.Tongs
Tongs are used to remove fish from pots
and pans.
They are also used to handle live crabs.

9. Claw cracker cuts the shell as well as

cracking it, making less mess and keeps
the meat intact. It can be used for crab or
lobster claws as well as tough crab legs
10 . Pans

-For cooking fish,

a good quality pan is
essential

11 . Steamer or Steamer Basket

-Steaming gives you more leeway with fish and great
technique to prevent overcooking. A steamer basket that is
part of a pot set or an inexpensive bamboo basket will allow
you to gently cook a fish along with a variety of vegetables
for a q uick and tasty meal. For most home kitchens, a 10 - or
12 - inch bamboo basket should be compatible with your
existing kitchen equipment. Place it in a wok, skillet or other
pot with slanted sides resting just above (but not in) a shallow
layer of water and a llow the steam to move through the
basket.

12. Fish Poacher

Poach whole fish in one piece while retaining flavor and
keeping calorie count low.

13. Oven and grill tray

14. Meat Processor

-used to blend, chop, dice, and slice, allowing
for quicker meal preparation.

Classifications of Seafood
 Hundreds of varieties of fish are eaten around the world . There is a significant
difference in flavor between freshwater fish and saltwater fish, because saltwater
fish, as might be expected, have more salt in their flesh. The following survey of fish
varieties divides them into these two basic categories.
However, some fish may spend part of their lives in the ocean and part in fresh
water. Salmon, for example, lives in the ocean but migrates up rivers to lay eggs, or spawn.
Fish that live in salt water but spawn in fresh water are called anadromous. On the other
hand, fish that live in fresh water but swim downstream to spawn in the ocean are called
catadromous. Eel is a catadromous fish.
In the following listing, fish are categorized by where they spend most of their adult
lives. Thus, anadromous fish such as salmon are listed with saltwater fish, while the
catadromous fish such as eel are listed with freshwater fish.

Fish products are divided into two categories

1. Fin Fish
2. Shell Fish
1. Fin Fish –fish with fins and internal skeletons

. 2 classification
s Saltwater fish (flatfish and round fish)
a. Freshwater fish
b.
a. —Flatfish
Saltwater
Fish have lean, white flesh and a mild, delicate flavor. They
are all very flat, oval in
- shape, with both eyes on one side of the head.
FLOUNDER
Type: Lean.
Varieties:
Dover sole, sand Winter flounder, lemon sole, gray
dab. sole, Pacific
Characteristics:
flavor. White flesh; fine flakes; mild,
Weight: 1⁄
2 sweet to 5 lb (0.2 to 2.3 kg

Type: Lean.
Characteristics SOLE (DOVER SOLE OR
: ENGLISH SOLE)

One of the Narrower, more elongated than

Expensive. most prized flounder. Flesh similar to flounder, but firmer in
Weight: 1 of all fish. texture.

to 2 lb (0.5 to
1 kg ).

HALIBUT
Type: Lean.
Characteristics: Looks like a giant flounder, with
thicker flesh, delicate flavor. Cut into steaks and fillets.
Weight: 4 to 100 lb or more (2 to 45 kg).
TURBOT
Type: Lean.
Characteristics: Large, broad flatfish. White, firm,
delicate flesh.
Weight: 1 to 25 lb (0.5 to 11 kg).

Saltwater Fish — Round Fish

BLACK SE A BASS
Type: Lean.
Characteristics: Small, black -skinned fish with firm,
delicate, sweet white flesh.
Weight: Up to 3 lb (1.5 kg).

BLUEFISH
Type: Fat.
Characteristics: Flavorful, oily flesh that is bluish
when raw, grayish when cooked. Abundant and
inexpensive.
Weight: 1 to 10 lb (0.5 to 4.5 kg ).

COD
Type: Lean.
Varieties: Small, young cod is called scrod .
Characteristics: Lean, white, delicately flavored
flesh with large flakes. Most fish sticks and similar
items are made from cod.
Weights: Scrod: 1 to 2 1 ⁄2 lb (0.5 to 1 kg).
Cod: 2 1 ⁄2 to 25 lb and up (1 to 11 kg).

GROUPER
Type: Lean.
Characteristics: Many varieties with varying shape
and skin color. Firm white fish, similar in texture and
flavor to red snapper. Tough skin.
Weight: Up to 700 lb (300 kg), but most groupers on
the market weigh 5 to 15 lb (2.3 to 7 kg).
HERRING Type:
Fat.
Characteristics: Small, full-flavored, oily fish. Most
herring sold to food-service and retail
establishments is pickled or smoked rather than
fresh, but fresh herring is sometimes available.
Smoked herring are sometimes called kippers. Fresh herring are excellent butterflied
or left whole and grilled. Because of their high fat content, they do not keep well, so
they should be checked carefully for freshness when purchased. Weight: Up to 8 oz
(240 g).

J ACK
Type: Fat.
Varieties: Members of the jack family include kingfish,
blue runner, yellowtail, amberjack, and golden thread.
The best-known jack is the pompano, listed separately.
Characteristics: Smooth, shiny skin; firm, oily flesh;
strong flavor. Some varieties are much stronger in
flavor than others.
Weight: Varies greatly depending on variety.

MACKEREL
Type: Fat.
Varieties: Spanish and Boston mackerel are the
most common small varieties. King mackerel is Boston Mackerel larger, usually cut into
steaks.
Characteristics: Fat, firm flesh with rich flavor and slightly
dark color.
Weight: 1⁄2 to 5 lb (0.2 to 2.3 kg). Spanish Mackerel

MAHI-MAHI
Also known as dorado and dolphin fish (not related
to the mammal called dolphin).
Type: Lean.
Characteristics: Firm, fine-textured, pinkish flesh
with rich, sweet taste.
Becomes very dry when overcooked, so best
cooked with moist heat or with fat or served with a
sauce.
Weight: 5 to 40 lb (2.3 to 18 kg).

MONKFISH
Also known as lotte, anglerfish, bellyfish.
Type: Lean.
Characteristics: Large, ugly fish, but only tail is used.
White, very firm flesh with fine texture, somewhat like
lobster. Rich flavor. Holds up well in soups and stews,
but dries out easily if cooked dry without fat.
Weight: 5 to 50 lb (2.3 to 23 kg).

POMPANO
Type: Fat.
Characteristics: Small fish with rich, sweet-flavored flesh.
Expensive.
Weight: 3⁄4 to 2 lb (0.3 to 1 kg).

PORGY
Type: Lean.
Characteristics: Small, oval fish. Sweet and mild, but
quite bony. Weight: Up to 2 lb (1 kg).

RED MULLET
Also known as rouget barbet (roo-zhay bar-bay), rouget.
Type: Lean.
Varieties: A member of the goatfish family.
Characteristics: Mediterranean fish resembling a small
red snapper. Rich flavor, with a slight taste of shrimp or
lobster. Always cooked with skin on, because much of
the desired flavor comes from the skin. Weight: Usually
12 oz (350 g) or less.

RED SNAPPER
Type: Lean.
Characteristics: Firm, delicate, sweet white flesh with
large flakes. Large, coarse bones. Skin is red.
Highly prized, and popular in restaurants. Weight:
1 to 15 lb (0.5 to 7 kg).

SALMON
Type: Fat. Anadromous.
Varieties: Atlantic, chinook, sockeye, coho, chum, humpback.
Characteristics: Rich pink to red flesh, with somewhat
meaty texture and flavor. One of the most prized of all
fish. Much is canned or smoked. Weight: 4 to 25 lb (2
to 11 kg).

SARDINE
See Herring. True sardines are closely related to
herring, but are scarce. Most fish sold as sardines are
actually small herring. Usually sold canned.

STRIPED BASS Type:

Lean.
Varieties: Wild striped bass is highly prized but available in
only small numbers in recent years. Farmed striped bass,
developed in response to demand, is a cross between
white bass and wild striped bass. Characteristics: Firm,
white, delicately flavored fish with large flakes.
Weight: 1 to 10 lb (0.5 to 4.5 kg).
TILEFISH
Type: Lean.
Characteristics: Firm, sweet, mild white flesh, pinkish
when raw. Used mostly for steaks, but smaller ones can
be filleted or poached whole.
Weight:4 to 8 lb (1.8 to 3.6 kg
).

TRIGGERFISH
Type: Lean.
Characteristics: Tough-skinned fish with firm, meaty,
white to gray
-white flesh. Low yield because of large head.
Weight:About 2 lb (900 g) average.

TUNA
Type: Fat.
Varieties:Yellowfin and bluefin have red flesh, gray
when cooked. Albacore (more often canned than used
fresh) has pink flesh, off
-white when cooked. Some other
varieties are also available.
Characteristics: Meaty texture and appearance. Belly
cuts much fattier than back (“loin”).-fleshed
Red varieties
often served raw as sashimi or sushi. When cooked,
usually cut into steaks and grilled. Should not be cooked well done, or will be very dry.
Weight:Depends on variety. May be several hundred pounds (100 kg and up).

WEAKFISH
Also calledsea trout, but unrelated to trout.
Type: Lean.
Characteristics: Mild,light-gray flesh with soft texture.
Weight:Up to 10 lb (4.5 kg).

WHITING
Type: Lean.
Characteristics: Fragile, white flesh with mild flavor.
Fillets must be handled carefully or they will break up.
Weight: 1⁄4 to 3 lb (0.1 to 1.4 kg).

1b. Freshwater Fish

CATFISH
Type: Fat to somewhat lean, depending on origin.
Varieties: Bullhead is similar, but it is not the same
species.
Characteristics: Firm flesh with abundant flavor. Layer
of fat directly under skin. Catfish has no scales and is usually skinned before frying or
panfrying. Farmed catfish is milder and usually leaner than wild catfish. Weight: 1 to 8 lb
(0.5 to 3.6 kg).

EEL
Type: Fat.
Characteristics: A long, slender, snakelike fish with a
slippery skin. Flesh is firm, mild, and oily. Must be alive until
shortly before cooking or flesh will be mushy. Skin before
cooking and fillet or cut into 11⁄2-in. (4-cm) lengths. Popular
in Japanese restaurants (where it is called unagi), served
filleted and grilled, basted with a soy-based glaze.
Weight: Typically 2 to 4 lb (900 g to 1.8 kg), but can be much smaller or larger.

TILAPIA Type:
Lean.
Characteristics: Nearly always from aquafarms, because
wild tilapia often taste muddy. Firm, mild white flesh.
Weight: Up to 3 lb (1.4 kg); usually about 11⁄2 lb (700 g).

TROUT
Type: Fat.
Varieties: Lake trout, river trout, brook trout, rainbow trout,
steelhead trout, many local varieties. Characteristics:
Soft, fine-textured flesh with rich, delicate flavor.
Color of flesh may be white, pink, or reddish.
Weight: Lake trout: 4 to 10 lb (2 to 4.5 kg). Others: 1⁄2 to
3 lb (0.2 to 1.4 kg).

WHITEFISH
Type: Fat.
Characteristics: Flaky, white flesh with somewhat sweet
flavor.
Weight: 11⁄2 to 6 lb (0.7 to 2.7 kg).
2. Shell fish -fish with hard outer shells but no internal bone skeleton or backbone

Two classifications:
a. Mollusks
b. Crustaceans

a. Mollusks – are soft sea animals

a1. Bivalves – they have a pair of hinged shells (clams, oysters

, mussels, scallops)

C lams
There are two major kinds of clams: hard shell and soft shell.

1. Hard-shell clams or quahogs. These go by different names, depending on size.

Littlenecks are the smallest.They are the most tender for eating raw or for steaming.
Cherrystones are medium-sized, and perhaps the most common. They can be eaten
raw and are good for steaming, though tougher than littlenecks.
Chowders, the largest, Rather tough, they are chopped for cooking in chowders or cut into
strips for frying.

steamers littlenecks

chowder Cherrystones

2. Soft-shell clams. These are sometimes calledlongnecks

because of the long tube that protrudes from between the
shells. They have very thin shells that do not close completely.
They are also called steamers because the usual way to serve
them is to steam them and serve them with their own broth
and with melted butter for dipping.

3. Cockles . These are not actually clams. They are from a

different family, even though they look like tiny clams that
are usually no more than 1 in. (2.5 cm)across. They can
be cooked like clams and are almost always served in the
shell.
Oysters

-have rough, irregular she

lls. The bottom shell is slightly
bowl-shaped. The top shell is flat.

The flesh of the oyster is extremely soft and delicate and

contains a high percentage of water.

Mussels

-shells are not as heavy as clamshells. Their flesh

is yellow to orange in color and firm but tender when
cooked.
Mussels are harvested worldwide and are also
extensively farmed.

Scallops

1. Scallops are almost always sold shucked. The only part

we usually eat is the adductor muscle, which closes the
shell. If live scallops in the shell are available, leave the
orange, crescent-shaped coral attached to the adductor
muscle when shucking.
2. Scallops are creamy white in color and have a sweet
flavor.

a2. Univalves – they have a single shell

Abalone
 a3. Cephalopods – (octopus, squid)
-are classified as mollusks, even though they have no external shell. The term
cephalopod means “head-foot,” referring to the fact that these animals have
tentacles, or “legs,” attached to the head and surrounding the mouth.

Squid
- usually referred to on menus by their
Italian name, calamari. They are soft-bodied
animals somewhat resembling octopus, but they
have 10 tentacles, 2 of them longer than the
others.
Squid must be skinned and eviscerated.
The head, beak, and the internal plastic-like quill
are discarded. The hollow body and tentacles are
eaten.

Note: The similar cuttlefish has a shorter, thicker

body than does squid. Instead of a thin,
transparent interior quill, it has a hard, chalky
cuttlebone.

Octopus

Octopus (the name means “eight feet”) range in size

from less than an ounce to many pounds. All sizes are
firmtextured, even chewy, but the larger sizes are usually
considered too tough to eat. Because of its texture, octopus
requires either mechanical tenderization (such as pounding
with a mallet) or long, slow cooking in a court bouillon.

Like squid, octopus is cleaned by cutting off the tentacles, discarding the head and
beak, and eviscerating the body cavity. Pull the skin off the body pouch and tentacles; it
maybe necessary to parboil the octopus a few minutes to loosen the skin. The skin is
reddish gray, turning purple-red when cooked.

b. Crustaceans are animals with segmented shells and jointed legs

Lobsters
Characteristics
1. Meat from the tail, claws, and legs is eaten. It is
white and sweet, with a distinctive taste. Claw meat
is considered especially good. The coral (roe or
eggs), which is dark green when raw and red when
cooked, and the green tomalley (liver) in the thorax
or body portion are also eaten.

Shrimp
Characteristics
1. Shrimp are small crustaceans that look
somewhat like tiny, clawless lobsters. Only the tail is
marketed and eaten, as a rule.
2. The term prawn is sometimes used for large
shrimp, sometimes for langoustines
.

Crabs
-decapod crustaceans which have a very short tail
and are covered with a thick shell, or exoskeleton
and are armed with a single pair of claws.
-are invertebrates (animals without a backbone).
Their exoskeleton protects them from predators and
provides support for their bodies
-have flattened bodies, two feeler antennae, and two
eyes located on the end of stalks, and they are
10legged animals that walk sideways.
-There are about 6,793 species of crab found in all of the oceans around the world, in fresh
water and there are also some terrestrial crabs (ones that live entirely on land).
-Many crabs live in the tropical regions.
-can be as small as the pea crab which is only a few millimeters wide to the Japanese
spider crab which can have a leg span up to 4 meters (about 13 feet).
-have five pairs of legs (the first pair are known as the claws).
- are omnivores (eats both plants and animals) and some feed primarily on algae, others
feed on mollusks, worms, crustaceans, fungi, bacteria, and organic non-living material.

Market Forms of Fin 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 Shell Fish

 Shell fish, like finfish, are also marketed in a variety of forms.

SHELLFISH MARKET FORMS

Oysters 1. Live
2. Shucked –meat removed from the shell; can be
purchased either fresh or frozen
3. Canned-rarely used in commercial kitchens

Clams 1. Whole, in the shell (live)

2. shucked, frozen or fresh
3. canned , chopped or whole

Mussels 1. live
2. shucked,
3. vacuum packed
4. frozen in the shell

Scallops 1. live
2. shucked
3. frozen
Lobsters 1. live
2. frozen
3. fresh cooked meat

Shrimps 1. raw in the shell, fresh or frozen

2. peeled and deveined (P/D)
3. peeled, deveined and cooked (PDC)
*some may also be battered and breaded

Crabs 1. in the shell, cooked or frozen

Following are some examples as well as tips on purchasing.

1. L i v e i n t h e s
sea and must be kept alive until they are cooked.
When purchasing, be sure they are active. Crabs
and lobsters should show movement in the legs. The
lobster's tail should curl under and not hang down
when the
live lobster is handled. Hard clams, oysters, and
scallops should close their shells when tapped.

2. Shucked -- Shellfish sold in this form have been removed

from the shell while alive and packed in a clear liquid. Scallops,
oysters, clams, and mussels are available in this form. When
purchasing shucked shellfish there should be little or no liquid and
a fresh, mild odor. Excess liquid indicates poor quality and careless
handling. Color is also a good indication of quality. Clam meat should be pale to deep
orange, scallop meat should be creamy white to light tan, orange, or pink, and oysters
should have a creamy color.

In addition there should be no shell particles in shucked oysters and clams. Scallops
are unique in that only the abductor muscle is removed from the shell, not the whole
scallop. Shucked shellfish is available fresh or frozen.

3. Headless -- The head of the shellfish has been removed.

Shrimp is sold in this manner as are spiny lobster
tails. Fresh shrimp have a mild odor and firm meat,
usually greenish or pink in color. The shell should fit
the body with no sign of shrinkage.

4. Peeled and cleaned -- Shrimp is commonly

sold in this fashion. It is headless with the intestinal
tract removed.

5. C o o k e d i n t
cooks the shellfish and sells them whole, or the meat
may be picked from the shell and is packaged chilled
or frozen. Cooked lobster meat is red in color and has a
mild odor. The tail of a cooked lobster should spring
back after it has been straightened.

6. Frozen -- Shellfish are frozen in almost every form: raw, cooked, in the shell, and out
of the shell. Oysters, scallops, clams, and mussels are sold breaded and ready to fry or
bake. They have been shucked, coated with batter, breaded,
package, and frozen. Shrimp is also frozen raw or fried and
breaded. In this case the shrimp are peeled and cleaned,
coated with a batter, breaded, packaged, and frozen.

7. Canned -- Whole shellfish, lumps of meat, minced meat and

smoked meat are canned. Whether they be "dry
packed" in a vacuum or "liquid packed" in a brine or
juice, they are ready to serve or use as purchased.
Oysters, lobsters, clams, crabs, and shrimp are sold in
this form.

.
Composition and Structure:

Nutrient composition

Fish and shellfish contain high quality

protein and other essential nutrients and are
an important part of a healthful diet. In fact, a
well-balanced diet that includes a variety of
fish and shellfish can contribute to heart
health and aid in children’s proper growth and
development.
The edible flesh of fish, like that of
meat and poultry, consists of water, proteins,
fats, and small amounts of minerals, vitamins,
and other substances.
The composition of fish may vary
considerably—especially in their fat content— during certain growth periods
and annual spawning or migration periods. In addition, the composition of fish
bred in captivity (i.e., aquaculture fish) may vary according to their artificial diet.
Proteins
Fish are an excellent source of high-quality protein. Our bodies require a certain
amount of protein daily and the body does not store protein so we need to replenish it
in our daily diet Mollusks are generally lower in protein compared with finfish and
crustaceans because of their high water content. The proteins found in fish are
essentially the same as those found in the meat derived from other animals—that is,
the sarcoplasmic proteins (e.g., enzymes and myoglobin), the contractile or myofibrillar
proteins (e.g., actin and myosin), and the connective tissue proteins (i.e., collagen).
Fat

The fat in fish is mostly liquid (i.e., fish oil), because it contains a relatively low
percentage of saturated fatty acids. Fish belong in a special nutritional class because
they contain the omega-3 polyunsaturated fatty acids—eicosapentaenoic acid (EPA)
and docosahexaenoic acid (DHA)—which have been shown to protect against several
diseases, including heart disease. Unlike land plants, the marine and freshwater plants
on which fish feed are rich in EPA and DHA.

Oil-rich fish, such as salmon, trout, mackerel, herring and sardines, are an excellent
source of Omega-3 fatty acids, which are essential to our diet. Omega-3 fatty acids
cannot be manufactured by the body so it is important that we bring them into our diet
and eating oil-rich fish provides the Omega-3 fatty acids we need. Some of the benefits
of the Omega-3 oil in fish are shown below.

• Reduces the risks of heart attacks.

• Makes the blood flow easier through the body, reducing blood pressure.
• It is felt that it helps the heart beat steadier and reduces the chances of
suffering from a stroke.
• Some experts think that it can help prevent cancer cells from developing to the
tumor stage.
• It is also thought to reduce the inflammation in rheumatoid arthritis patients.
• Omega-3 fatty acids can also help in development of the brain, nerves and
eyesight.

Vitamins and minerals

Fish provide a number of important vitamins and minerals to the diet. They are a good
source of the fat-soluble vitamins A, D, E, and K and the B vitamins riboflavin, niacin,
and thiamine. The mineral content includes calcium, magnesium, phosphorus, and
iron.
The nutritional value of fish will vary slightly according to the location it is
harvested, the cut of fish, and the age of the fish. The method used for cooking will
have an affect on it also.
The major difference between fish and meat is that fish has very little
connective tissue. Because of this

1. Fish cooks very quickly, even at low heat (just enough heat to coagulate the
proteins). 2. Fish is naturally tender. Toughness is the result not of connective tissue
but of the toughening of the protein by high heat.
3. Moist-heat cooking methods are used not to create tenderness but to preserve
moistness and provide variety.
4. Cooked fish must be handled very carefully or it will fall apart.

Shellfish Composition

Shellfish is generally composed of 75-80% water, 15-20% protein, 2-5% fat, 1-2%
minerals. The meat of crustaceans including lobster, shrimp, and crab is white
fleshed, with connective tissue that has more collagen and is therefore not as tender
as fish. Mollusks, including abalone have a muscular foot that helps them move
around, while clams and oysters have an
adductor muscle to open and close their shells.
Squid and octopus are mollusks turned inside out
that have toughcollagen rich muscles.

Skeletal Structure

Crustaceans including lobster, shrimp, and crab

have exoskeletons with hard outer shells
protecting their bodies. They have segmented
bodies that protect their muscles and organs giving them structural support, and
periodically shed their shells through molting as they grow larger. Mollusks have hard
shells that protect them from predators composed of a chalky material called calcium
carbonate.

WHAT IS FISH PROCESSING?

Freshwater fish processing, like the processing of other food raw materials, should:
- assure best possible market quality
- provide a proper form of semi-processed of final product
- assure health safety of products
- apply the most rational raw processing method
- reduce waste to the extent possible

Due to its chemical composition, fish is a perishable raw material. Fish flavor
and texture change rapidly during storage after death. It is thus advisable in freshwater
fish processing to keep the fish alive as long as possible. Actions focusing on quality
assurance also involve transport and storage/depuration of the fish awaiting
processing.
In order to reduce the bacterial processes, immediately on death fish should be
deheaded, gutted, washed and chilled in order to inhibit unfavorable enzymatic and
microbiological processes. If fish is not sold fresh, preservations methods should be
applied in order to extend shelf life. These could include freezing, smoking, heat
treatment
(sterilization, pasteurization, etc.).
Another aspect of fish processing is to give the product a form which is
attractive to the consumer, e.g., skinless fillet or deheaded fish with fins removed.
The third main goal of fish processing is high product quality and extended shelf
life. Fresh fish can be stored only for the short time that processing technologies allow
for the storage life of fish to be extended without significant loss of quality.
Fish processing must ensure full health safety of fish products and proper sanitary
conditions as well as selection of a process (e.g., sterilization, pasteurization) which
render impossible the development of harmful micro-organisms and toxins. High
quality products which are safe and satisfy the consumer can be reached by
compliance with processing parameters, from the start of the operation to the
distribution of the final product.
Appropriate processing should enable maximal use of raw material and thus
contribute to increased economic profitability. This is a basic approach in modern
industry. A filleting operation offers a classic example of such an approach in which,
 apart from the fillets, minced meat can be produced from the waste material and the
remainder sold as animal feed. Thus the process results in practically no unused waste
material. However, achievement of this goal essentially requires that mechanization be
introduced into processing, albeit on a small scale. At the same time, it is noted that
production of value added products is obviously the basis of processing profitability
and can be a decisive factor for the survival of many fish processing plants, especially
the small ones.
Fishing, processing, transportation and sale of fish products are links in a
complete processing chain. Each has its own importance but only together can they
form an inseparable process to provide the customer with a top quality product.
Fish processing involves preparing fish and seafood for delivery to consumers.
Once fish is harvested, it must undergo several steps before it’s ready to be sold in the
market. The process includes gutting, filleting and packaging of the product. Fish is a
highly perishable food, so it must be carefully handled from the moment it’s caught until
it’s sealed in packaging material. Proper, efficient processing and packaging prevent
deterioration and ensure a quality product.

HOW IS IT DONE?
Fish processing generally involves the following steps:
• Sorting fish by size and species
• Loading fish into a machine to remove heads
• Moving fish to a cleaning machine to remove tails, scales and entrails
• Removing fins
• Washing thoroughly
Fish processing may be done manually or by the use of processing machines. The
details of the process can vary greatly depending on a company’s size and the fish
species they handle.

MANUAL VS. AUTOMATED

According to the Food and Agriculture Organization of the United Nations (FAO),
freshwater fish are often manually processed, with employees using a wide variety of
knives. Workers must be highly skilled to manually process fish efficiently and safely.
In general, manual processing is more common in small processing plants.
Large plants require automated systems to yield abundant quantities quickly. Here’s a
look at the different steps for both manual and automatic processes:
• Stunning of freshly caught fish or fish delivered live to a processing plant is
best done with an electric current. First, the fish are placed in a tank of water
and an electric current is then passed through the water to stun or kill the fish.
Live fish are also slaughtered by cutting the aorta and bleeding to death when
technological or ritual reasons require the removal of blood from the tissue
before further processing.
In some plants, water in the fish tanks is saturated with carbon dioxide which
renders the animals unconscious or dead.

• Sorting and grading: Sorting fresh fish to classify species and check for
damage and freshness is often a manual process. Grading fish size, on the
other hand, is easily accomplished with machinery. Machine graders accurately
and quickly sort fish. According to the FAO, automated grading is up to 10 times
more efficient than manual grading. However, small plants often do not use
automatic graders due to the cost of the machinery.
• Removal of slime: Slime accumulating on the skin surface of dying fish is a
protection mechanism against harmful conditions. In some freshwater species
slime constitutes 23% of body weight. Slime excretion stops before rigor mortis.
Slime creates a perfect environment for microorganism growth and should be
removed by thorough washing. Eel, trout and carp require special care with
regard to slime removal. Even small amounts of slime, which frequently remain
after manual cleaning, result in visible yellowish-brown spots (particularly in
smoked eel).
Slime can be removed from eel, trout and other freshwater species by soaking fish
in a 2% solution of baking soda and then washing in a cylindrical rotating washer.

• Scaling: Scaling is another step that may be done manually, but it’s one of the
hardest tasks because scales can be difficult to remove. Workers may scale fish
using a hard brush or blade. Fish that are to be skinned or smoked do not need
to be scaled. Some processing plants equip workers with electric handheld
scalers. Electric scalers accelerate and simplify the process.
• Washing: Washing is intended primarily to clean the fish and to remove
accumulated bacteria. Washing of gutted and headed fish should be done on
termination of the processing operation. To improve the effectiveness of the
cleaning procedure, various mechanized scrubbing devices are utilized which
can remove up to 90% of the initial bacterial contamination. Potable water is
used for washing in freshwater fish processing plants.

• De-heading: The head constitutes 10-20% of the total fish weight and it is cut
off as an inedible part. Freshwater fish may be de-headed manually. Usually,
saltwater fish are deheaded on a machine. Manually de-heading large fish
requires too much effort, and an automated de-heading machine must be used.
De-heading machines typically use band saw blades, cylindrical knives or
guillotine cutters.

• Gutting: The purpose of gutting is to remove those fish body parts most likely to
reduce product quality, as well as to remove gonads and sometimes the swim
bladder The gutting of freshwater fish is also often done manually and is very
labor-intensive. It includes cutting down the belly of the fish and removing the
organs. A vacuum suction tool may be used to remove the entrails. Plants might
utilize gutting machines to process certain species. Some machines provide an
all-in-one solution and are capable of de-heading, cutting and removing the
insides.

• Fin removal: Manual fin removal is a difficult process, particularly for large fish.
An automated device made up of rotating disc knives accelerates the process.
This operation is most frequently done after gutting during the production of
deheaded whole fish and fish steaks.

• Slicing: Slicing fish into steaks is often done with a band saw. Large fish
require mechanical slicing. There are many different types of slicing machines,
such as ones that use several rotating circular knives. According to the FAO, a
mechanical cutter can slice up to 40 fish a minute.
• Filleting and skinning: A fillet which is a piece of meat
consisting of the dorsal and abdominal muscles has been a most
sought-after fish product in the retail market. Filleting efficiency depends upon
fish species, its sex, size and nutritional condition . Plants might have a filleting
machine that uses a rotating disc knife and conveyor belt to speed up the
process. An automated tool for skinning consists of an oscillating knife powered
by a small electric motor.
• Meat-bone separation: In recent years a new trend has emerged to effectively
process raw fish products which resulted in production of minced meat
separated from inedible parts, such as bones, skin and scales. During filleting a
considerable amount of meat is usually left along the ribs and backbone (30-
50%). The carcasses are a source of minced meat. Minced meat is also
produced from less valuable fish species after deheading, their body cavities
carefully cleaned and kidney tissue removed. Meat is separated from the bones,
skin and scales, in automated devices called separators. Minced meat can be
either frozen in cardboard or foil containers, or used immediately to produce
fishburgers, fish sticks, canned fish, vegetable mixes and fish dumplings.

https://www.researchgate.net/figure/Fish-processing-steps_fig4_267032568

What’s More

Activity 2: What’s the Word

Fill the spaces in column A with the missing letters to come up with the word being described
in column B.

COLUMN A COLUMN B
-Fish that live in salt water but spawn
a ___ ___ d ___ a ___ o ___ s
in fresh water

___a ___ a ___ ___ a m ___u ___
___ ___ s ___ ___l ___
-Fish that live in fresh water but swim
downstream to spawn in the ocean
-Their flesh is yellow to orange in
color and firm but tender when
cooked.

m __l ___ ___ ___ -Designed to crack shells without

shattering them

___ o c___ l___ ___ -Look like tiny clams that are usually
no more than 1 in. (2.5 cm)across.

S___ u___ ___ e ___
___ ___ ___s___ a___e___ n ___
-Shellfish sold in this form have been
removed from the shell while alive
and packed in a clear liquid.
-Are animals with segmented shells
and jointed legs

What I Have Learned

Activity 3. Graphic Organizer

Use a Graphic organizer to present the following topics

a. Classifications of Finfish and shellfish
 b. Market forms of Finfish and shellfish
c. Tools and equipment used in preparing seafood
d. Methods of processing seafood

Use short bond papers to accomplish this task.

Your performance will be rated using the scoring rubric below

W hat I Can Do
Activity 4: My seafood

Write your answer in your activity notebook.

 1. If you are to plan your family’s
dishes, what are the seafood
you are going to include?

Why?

Your answer will be rated using the rubric below.

Criteria 4 3 2 1
Clear Exceptionally Generally clear Lacks clarity Unclear
clear and easy and quite easy and difficult to explanation
to understand to understand
understand

Comprehensive Thorough Substantial Partial or not Misunderstanding

and explanation comprehensive or serious
comprehensive explanation misconception on
the explanation
explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

Facilitator’s Remarks:

Post-Assessment

Multiple Choice
Directions. Read the following questions carefully, select the letter of the correct
answer and write on your activity notebook.

1. The best knife for cutting meat bones and trimming cartilage to create the
perfect joint or cut before cutting.
a. filleting knife b. paring knife c. chef knife d. boning knife
 2. A long, slender, snakelike fish with a slippery skin. Flesh is firm, mild, and oily.
Must be alive until shortly before cooking or flesh will be mushy.
a. catfish b. eel c. trout d. tilapia
3. They are also called steamers because the usual way to serve them is to
steam them and serve them with their own broth and with melted butter for
dipping.
a. hard shell clams b. soft shell clams c. cockles d. mussels
4. Only the tail of this crustacean is marketed and eaten, as a rule.
b. lobster b shrimp c. crabs d. octopus
5. Toughening of fish protein is caused by _____________.
a. acidic ingredients b. low heat c. high heat d. salt
6. Applied to fish when salting which improves fish texture because it firms up the
fish.
a. vinegar b. salt c. spices d. oil
7. This operation is most frequently done after gutting during the production of
deheaded whole fish and fish steaks.
a. fin removal b. washing c. gutting d. deheading
8. The purpose of _____ is to remove those fish body parts most likely to reduce
product quality, as well as to remove gonads and sometimes the swim
bladder.
a. fin removal b. washing c. gutting d. deheading
9. _______ is intended primarily to clean the fish and to remove accumulated
bacteria.
a. fin removal b. washing c. gutting d. deheading
10. When purchasing shucked shellfish there should be _______________.
a. little or no liquid and a fresh, mild odor.
b. excess liquid which indicates good quality.
c. no shell particles in shucked oysters and clams
d. both a and c
11. A nutrient found in seafood which cannot be manufactured by the body so it is
important that we bring them into our diet and eating oil-rich fish provides our
body with this.
a. Omega-3 fatty acids b. minerals c. protein
12-15. Explain (2pts each)
12-13Why do fish cooks very quickly even at low heat?
14-15.What is the importance of Mise’En Place?

Your answer will be rated using the rubric below.

Criteria 4 3 2 1
Clear Exceptionally Generally Lacks clarity Unclear
clear and easy clear and quite and difficult to explanation
to understand easy to understand
understand
 Comprehensive Thorough Substantial Partial or not Misunderstanding
and explanation comprehensive or serious
comprehensive explanation misconception on
the explanation
explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

Facilitator’s Remarks:

Additional Activities
Activity 5: Do what is being asked using a short bond paper.

1. Research other tools and equipment used in the preparation of seafood dishes.

2. Using a graphic organizer, list down the seafood available in your locality and
classify them as lean or fat.