DAILY LEARNING ACTIVITY SHEET

ACT. 2 WEEK 2
Name:_______________________________ Score:_____________
Year & Section: Day & Date Accomplished_____________
Subject:______________________________ Parent/Guardian Signature:_______________
Activity Title: Principles of Cooking Fish(Why am I Important?)
Learning Targets: Explain the importance of principles in cooking.
Reference Title: Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and
sugar water measured by electron spin resonance and differential scanning
calorimetry. Cereal Chemistry 67(3): 286-291. Cookery_g10_learning_module
Author: Johnson, J.M., E.A. Davis, and J. Gordon. Page No:
Main Idea:
Knowing how to prepare and cooked fish and shellfish products properly is a skill that easy to be learned. The
great thing about fish and shellfish is that they often prepared in the simplest ways. This makes the preparation
of meal very quick. Fish is very delicate and easily overcooked. To ensure quality fish and shellfish dish there
are principles and guidelines to consider as follows.

Example/s:
1. Fish should be cooked the shortest possible time to prevent the loss of nutrients, moisture,
and flavor.
2. Fish has less connective tissue compared to meat so cooking time is lesser.
3. Refrigerate the fish that is not cooked immediately. Properly wrapped it.
4. Bake fish needs basting to prevent drying out of the flesh.
5. Avoid overcooking fish to prevent drying up and disintegration of the flesh.
6. Fat fish is recommended for dry heat method of cooking.
7. Lean fish is recommended for moist heat.
8. Fish is cooked when it flakes apart easily.
9. Cook oyster just enough to heat thoroughly to keep it juicy and plump.
10. Clams become tough and rubbery if overcooked.
11. Shrimps like other shellfish, become tough and rubbery when cooked at high temperature.
12. Octopus can be tenderized by pounding or tumbling or by braising, simmering and
steaming. These can also be eaten raw.

Activity/Exercises:
Directions: A. Write True if the statement is correct, and false if it is wrong.
_____1. Fish should be cooked the shortest possible time to prevent the loss of nutrients.
_____2. Fish should be cooked for a very long time to kill present bacteria.
_____3. Baked fish needs basting to prevent the fish from drying.
_____4. Clams become tough and rubbery if undercooked.
_____5. Fat fish is recommended for dry heat method of cooking.

B. What is the importance of following the principles of cooking fish? Give an example (5 pts).