Republic of the Philippines

Department of Education
Region IVA – CALABARZON
City Schools Division of Bacoor
CITY OF BACOOR NATIONAL HIGH SCHOOL-GEORGETOWN
Georgetown Heights, Molino IV, City of Bacoor, Cavite

Weekly Home Learning Plan (Modular Distance Learning)

TLE 10- COOKERY
February 1- February 5, 2021

Quarter 2- Week 5

Day & Learning Learning Competency Learning Tasks Mode of Delivery

Time Area
6:00 - 7:00 Wake up, meditate and pray to God, make up your bed, eat breakfast, and get ready for an awesome day!

7:00 – 7:30 Have a short exercise/bonding with family and prepare for the lesson.

Monday - TLE: After going through this Read and Familiarize with the kitchen tools use for Personal submission of
Friday Cookery 10 activity, you are expected Tools and Equipment Needed output by the parent in
to: school
LESSON 2:
PREPARE AND 1. Identify the kitchen
COOK tools, equipment’s based Turner Tong
SEAFOOD on required standards Oyster knife
DISHES
Turner​- this one has a long, flexible head that can slide under delicate fish
LO 1. Perform 2. Classify the seafoods, without breaking it.
Mise En Place their market forms and Tong – used to grip and lift seafoods - the sturdy stainless steel blade has a
composition of fish and slightly bent tip that makes it easier to pry the oyster shells open, although
1.1 Prepare seafoods good technique and a bit of practice also helps.
kitchen tools,
equipment, and 3. Document how to
ingredients handle fish and seafoods.
based on
required Fish fillet knife seafood
standards fork fish skillet
1.2 Identify Fish Fillet knife - The long, narrow blade of this fillet knife can slide right next
types, varieties, to the bones to get the most meat removed cleanly, and it slides neatly
market forms, between skin and meat for a perfect fillet
nutritive value Seafood Fork - These forks are designed for two-ended use, with a tiny fork
and composition on one end that can sneak into narrow spaces to extract the last bits from the
of fish and legs or other hard-to-reach areas, and a wide, paddle-shaped scoop on the
seafood other end to scoop and scrape when needed
Fish Skillet - this pan is perfect for a whole fish, large fillets, or multiple
1.3 Assemble smaller pieces. The low sides make it easy to get a spatula under the fish to flip
ingredients it or remove it.
according to
recipes, recipe
card, or
enterprise
standard
Shrimp deveiner Crab mallet
1.4 Identify Claw cracker
steps in
processing fish Shrimp deveiner - Prepping shrimp with a knife can be tedious, and slippery
raw shrimp can make the process messy—and even a little dangerous. This
LO2.Handle simple tool makes shrimp cleaning easy—just insert the tip into the shell and
fish and push it through to devein, shell, and butterfly the shrimp in one movement. It
seafood has no moving parts that can break, so you'll be reaching for this for years to
2.1 Handle come. The blade is stainless steel and the plastic handle is made from recycled
seafood materials.
hygienically
Crab mallet - This wooden mallet may look like nothing special, but thanks to
2.2 Thaw frozen the wooden head and short handle that keep the smashing force reasonable, it
seafood cracks crab and lobster claws without bashing them to bits and sending shards
correctly to of shell into the meat. Not just for claws, it can crack the hard shells on crab
ensure legs as well.
maximum
quality and Claw cracker - This unique claw cracker cuts the shell as well as cracking it,
maintain making less mess and keeps the meat intact. It can be used for crab or lobster
nutritional claws as well as tough crab legs.
value
 Fish poacher Oval fish platter

Fish poacher - The tray at the bottom of this poacher holds the fish neatly
and makes it easier to remove and drain the fish, then slide it off onto a serving
platter.

Oval fish platter ​- This oval platter is designed for serving fish, and is large
enough for a whole fish or a large fillet. It can also be used for shrimp, scallops,
or other seafood delights, whether you’re serving a hot main dish or chilled
appetizers.
Others
Stove
Charcoal griller
Electric griller

Market Forms

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

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.
▪ 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
1. live in the shell
2. shucked – fresh or frozen
3. canned

Crustaceans
1. live
2. cooked meat, fresh or frozen

Nutritive value and composition of fish and seafood

Seafood is a high-protein food that is low in calories, total fat, and saturated
fat. High in vitamins and minerals, seafood has been shown to have numerous
health benefits.

Calories and Protein

Seafood is generally considered to be a low-calorie protein source. Most low-fat
species of fish, such as cod, flounder and sole, contain less than 100 calories
per 3-ounce cooked portion, and even fattier fish like mackerel, herring, and
salmon have about 200 calories per serving. Seafood is a complete protein
source. It contains enough of the essential amino acids to assure healthy
growth and optimal fetal development. A 3-ounce serving of most fish and
shellfish provides about about 30-40% of the average daily recommended
amount of protein. The protein in seafood is easier to digest because seafood
has less connective tissue than red meats and poultry.

Fat and Cholesterol

Seafood is generally considered to be low in total fat and saturated fat. Most
fish and shellfish contain less than 5 percent total fat, and even the fattiest fish,
such as mackerel and king salmon, have no more than 15 percent fat. A large
proportion of the fat in seafood is polyunsaturated, including omega-3 fatty
acids, which have added health benefits.

Omega-3 fatty acids are essential fatty acids that are required for healthy
human development. These organic compounds cannot be produced by the
human body and therefore need to be obtained through food. Scientific
evidence suggests that the marine-derived omega-3 fatty acids
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can help reduce
the risk of heart disease and contribute to brain and vision development in
infants. Fish and shellfish are the main dietary sources of EPA and DHA. The
plant-derived omega-3 fatty acid, alpha-linolenic acid (ALA), is a precursor to
EPA and DHA and is only converted at rates of about 0.1-9% in the human
body. The American Heart Association recommends 1000 milligrams (mg) of
EPA/DHA per day for patients with coronary heart disease, and two meals of
oily fish per week for patients without heart disease. Fish with medium to high
levels of omega-3 fatty acids include oily ocean fish, such as salmon, herring,
mackerel and sardines (see Description of Omega-3’s and Their Role in Human
Health).

Cholesterol is present at varying amounts in most animal foods. Current dietary

recommendations suggest limiting cholesterol intake to 300 mg per day. Almost
all fish and shellfish contain well under 100 mg of cholesterol per 3-ounce
cooked serving, and many of the leaner types of fish have less than 60 mg.

Vitamins and Minerals

Fish is a natural source of B-complex vitamins, vitamin D and vitamin A
(especially oily fish). B-complex vitamins have been associated with healthy
development of the nervous system. Vitamin A is needed for healthy vision as
well as for healthy skin, while vitamin D is essential in bone development.

Fish is also a good source of minerals such as selenium, zinc, iodine and iron.
Selenium is a potent antioxidant that protects against cell damage and may
help to counter the negative effects of mercury. Zinc is needed for cell growth
and immune system health. Iodine helps maintain thyroid gland function, while
iron is important in red blood cell production. Small fish eaten whole, such as
sardines and anchovies, are an important source of calcium needed for bone
development.
https://www.seafoodhealthfacts.org/seafood-nutrition/healthcare-professionals/
seafood-nutrition-overview
https://www.seafoodhealthfacts.org/seafood-nutrition/healthcare-professionals/
fish-and-shellfish-nutrient-composition

Learning Task 1
Directions: Identify the market forms of fish.

1._______________ 2._________________

3.______________ 4._______________

5._________________

Parts of a Fish

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.

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)

Preliminary processing of freshwater fish usually consists of the following steps

or unit processes: evisceration, deheading, scaling, cutting of fins and belly
flaps, slicing of whole fish into steaks, filleting, skinning, grinding of skinned
fillets and different combinations of the above (Figure 3.1).

Learning Outcome 2 Handle Seafood Dishes

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

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.

Handling and Storage of Fish

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.

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 -- 2 months
Lean fish -- 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.

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.

Learning Task 2​ Directions: Make a Documentation How you handle Fish or

Seafoods
Write your steps in intermediate pad paper follow the table below

Name______________
Teacher_________________
Section______________
Date______________

Quarter 2 Week 5
Learning Task 2: Handling Fish or Seafood

Steps

Picture

Your output will be rated using the given rubric.

RUBRICS

10 Explains very clearly the complete guidelines in handling and

storing fish or seafoods

8 Explains clearly the complete guidelines in handling ang storing

fish or seafoods

6 Explains partially the complete guidelines in handling and storing

fish or seafoods

5 Was not able to explain any guidelines in handling and storing

fish or seafoods

Reflection:
​The learners are asked to write their personal insights about the lesson using
prompts below in their notebook, journal and portfolio

I learned ______________________________________________________
I understand _____________________________________________________