FINAL CBLM (Preparing Seafoods)

Competency-Based Learning Material In
PRINCIPLES OF FOOD
PREPARATION (TLEHEPFP)
SECTOR TECHNOLOGY AND LIVELIHOOD

EDUCATION (Home Economics)
QUALIFICATION TITLE PROFESSIONAL EDUCATION
UNIT OF COMPETENCY PREPARING FISH AND SHELLFISH
MODULE TITLE PREPARING FISH AND
“PREPARING FISH SHELLFISH
AND SHELLFISH”
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
COLLEGE OF EDUCATION
PROFESSIONAL EDUCATION
Date Developed: Document No. 001
CBLM on Home October 2021 EARIST
Economics COLLEGE OF EDUCATION Page
Developed by: Department Of Technology 1
------------- & Livelihood Education of
CARLOS JADE L. PELINA
TLEHEPFP Revision # __ 78
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
PREPARATION BTLED – HE II
HOW TO USE THIS COMPETENCY- BASED
LEARNING MATERIAL
Welcome!
The unit of competency, “Preparing Fish and Shellfish”, is one of the

competencies of Principles of Food Preparation, a course which comprises the
knowledge, skills and attitudes required for a TLE Education Teacher (BTLED).
The CBLM, Preparing Fish and Shellfish, contains training materials and
activities related to identifying learner’s requirements, preparing session plan,
preparing basic instructional materials and organizing learning and teaching
activities for you to complete.
In this module, you are required to go through a series of learning activities

in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Task/Job Sheets. Follow
and perform the activities on your own. If you have questions, do not hesitate to
ask for assistance from your facilitator/instructor/professor.
Remember to:
• Work through all the information and complete the activities in each section.
• Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
• Most probably, your trainer will also be your supervisor or manager. He is there
to support you and show you the correct way to do things.
• You will be given plenty of opportunities to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way, you
will improve your speed, memory and your confidence.
• Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of each
section to test your own progress. Use the Performance Criteria Checklist or
Procedural Checklist located after the sheet to check your own performance.
• When you feel confident that you have had sufficient practice, ask your Trainer
to evaluate you. The results of your assessment will be recorded in your Progress
Chart and Accomplishment Chart.
You need to complete this module before you can perform the next module.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
TLEHEPFP
PRINCIPLES OF FOOD PREPARATION
COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCIES
NO. UNIT OF COMPETENCY MODULE TITLE
a. Origin of classical development of

cooking.
b. Modern development that led
changes in the food industry.
c. Factors to consider in the kitchen
organization.
d. Trends in cooking.
Introduction to Culinary Arts
e. Kitchen lay-out and design.
1.
f. Classical kitchen brigade
g. Skills level of food production
personnel.
h. Behavioral characteristics that
food service personnel should
develop and maintain to achieve
the highest standards of
Professionalism.
a. Food Safety, Hygiene and
Sanitation.
b. Microorganism usually found in
food.
c. Toxins commonly cause of
Sanitation and Safety
2. foodborne illness.
d. Proper hand-washing and
dishwashing techniques.
e. Appropriate food receiving,
handling, serving and storing.
f. HACCP, CCP and FATTOM
3. Tools and Equipment a. Kitchen tools and equipment.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
b. Characteristics and uses of
different tools and equipment.
c. Processing equipment and uses.
d. Hand tools and its uses.
e. Measuring tools.
a. Mise en place
“Mise en Place” Preparation b. Knife and its kind
4.
c. Basic cutting techniques.
d. Fruit and vegetable carving
a. Define herbs, seasoning, spices
and flavorings.
Herbs, Spices, Flavoring
b. Proper uses of herbs, spices, and
5. Ingredients
seasonings in a recipe to
contribute different flavors in
improving its flavor.
a. Foo a. Determine the emergency
b. substitution.
c. . b. Understand the essence of
Culinary Math
a. Recipe costing. emergency substitution.
6. (Menu Planning)
c. Solve for food cost.
d. Determine the unit cost.
e. Quantify single recipe into bulk
volume.
a. Understanding vegetable cookery
Basic Principles of Cooking and b. Heat transfer on food.
7. Food Science c. Methods of cooking
d. Cooking temperature of food.
e. Checking doneness of food.
8. Fruits and Vegetables
a. Understanding legumes and
grains.
Legumes and Grains
9. b. Important of grains used as a food
substitute.
c. Types and variety of edible beans.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
a. Introduction to salad and dressing.
b. Component and types of salad
Salads and Dressing
10. and dressing.
c. Categories of salad dressing.
d. Market type of oil and vinegar.
a. Composition of rice.
b. Kinds and varieties of rice.
c. Composition of corn.
d. Version of corn rice in the
Rice, Grains and Pasta Philippines.
11.
e. History of pasta
f. Component of pasta.
g. Types and categories of pasta.
h. Asian noodles and its
characteristics.
Sandwiches and Hors d’ a. History of sandwich
12. Oeuvres b. Parts of a sandwich
c. Type of sandwiches
a. Breakfast preparation, coffee and
tea.
b. Understanding eggs.
Breakfast Preparation: Eggs, c. Different ways to use eggs in
13. Milk, and Dairy Products cookery.
d. Pancakes and waffles
e. Cereals
f. Milk, cream, butter and other
dairy products.
14. Stocks, Soups and Sauces
a. Understanding meats and games.
b. Meat and meat cookery
c. Storage of meat.
d. Grading and inspection
Meat and Games e. Characteristics of beef cuts prior
15.
to cooking.
f. Pork cuts, suggested cooking
methods and dishes.
g. Lamb cuts, suggested cooking
methods and dishes.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
h. Meat defrosting guidelines in a
refrigerator.
a. Understanding poultry and
games.
b. Poultry’s composition and
structure.
c. Classification of poultry.
d. Game birds and specialty
Poultry and Games
16. products.
e. Handling and storage of fresh
poultry.
f. Trussing methods
g. Cooking chicken.
h. Thawing of poultry inside the
refrigerator.
a. Perform Mis En Place
- Tools, Utensils, and Equipment
needed in preparing seafoods
b. Understanding Fish and Shellfish
- Parts of a Fish and Shellfish
- Composition and Structure of a
Fish
- Classifications of Fish and
Shellfish
- Basic Market Forms of Fish and
17. Fish and Shellfish Shellfish
- Characteristics of Market forms
of Shellfish
- Local Varieties of Fish and
Shellfish
c. Cooking Fish and Shellfish
- Cooking Methods, Cooking
Time, and Doneness of Fish and
Shellfish
d. Plate and Presentation of Fish and
Shellfish
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
e. Proper Storing and Handling of Fish
and Shellfish
- Proper storage and handling of
fish and shellfish.
18. Meal Management

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
MODULE CONTENT
UNIT OF COMPETENCY : PREPARING FISH AND SHELLFISH
MODULE TITLE : PREPARING FISH AND SHELLFISH
MODULE DESCRIPTOR: This unit deals with the classification and proper
preparation for fish and shellfishes.
This module covers the knowledge, skills and attitude of the learners to
identify the different kinds of Fish and Shellfish and methods of preparation
NOMINAL DURATION : 7 HOURS
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Identify tools and equipment needed in preparing fish and shellfish;
2. Know the types and kinds of fish and shellfish, fish structure;
3. Identify different cuts of fishes, it’s nutritive value and fat contents;
4. Storing Fish and Shellfish;
5. Perform several dishes involving fish and shellfish.
ASSESSMENT CRITERIA:
• Tools, utensils, and equipment are cleaned, sanitized and prepared

based on the required tasks.
• Ingredients are identified according to standard recipes, recipe card
or enterprise requirements
• Ingredients are assembled according to quantity, type, and quality
required
• Ingredients are prepared based on the required form and time frame
• Frozen ingredients are thawed following enterprise procedures.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
LEARNING OUTCOME # 1
“PERFORM MIS EN PLACE”
CONTENTS:
a. Perform Mis en Place

c. Cooking Methods in Fish and Shellfish
d. Plate/Presentation of Fish and Shellfish
e. Proper Storing and handling of Fish and Shellfish
1. Tools, utensils, and equipment are cleaned, sanitized and prepared

2. Ingredients are identified according to standard recipes, recipe card
3. Ingredients are assembled according to quantity, type, and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
CONDITION:
Learners must be provided with the following:

1. WORKPLACE LOCATION
2. EQUIPMENT
- Cooking pans, stove, oven
3. TOOLS, ACCESSORIES AND SUPPLIES

- Videos, Pictures, PowerPoint
- Ingredients
- Tools and utensils
- Personal Protective Equipment (PPE)
4. TRAINING/CLASS MATERIALS
- Learning Packages, Bond Paper, Ball pens.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
- Recipes, Manuals
ASSESSMENT METHOD:
1. Written Exam or Oral questioning

2. Direct observation
3. Video presentation
4. Group Activity
LEARNING EXPERIENCES
LEARNING OUTCOME 1 : PERFORM MIS EN PLACE
Learning Activities Special Instructions

1. Read Information Sheet
2. Answer Self-Check Compare answers with the answer key.
You are required to get all answers
correct. If not, read the information
sheets again to answer all questions
correctly.
correctly.
5. Perform Job Sheet Evaluate your own work using the
Performance Criteria.
Present your work to your trainer for
evaluation and recording.
After doing all activities of this LO, you are
ready to proceed to the next LO on
preparing session plans.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
INFORMATION SHEET 1.1
PERFORM MIS EN PLACE IN FISH AND SHELLFISH
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to:
Enumerate and identify the usage of different tools, utensils, and equipment used
in cleaning, preparing and cooking fish and shellfish.
INTRODUCTION:
Seafood is any form of sea life regarded as food by humans. Seafood

includes fish and shellfish. Shellfish include various species of mollusks,
crustaceans, and echinoderms. A wide variety of fish and seafood are available
in the market from many different sources. There are so many methods for
cooking seafood, most of them are fast and easy, making them the perfect
choice for a quick and healthy meal. This lesson provides information about fish
and shellfish, tools and utensils used in preparation to cooking of seafoods, ways
on preparing and cooking fish, along with some of the most popular seafood
recipes, and presenting and storing seafood.
TOWARDS THE END OF THE LESSON, THE STUDENT EXPECTED TO:
a. Identify tools, utensils, equipment used in preparing fish and shellfish.

b. Explain how the cooking qualities of fish due to its connective tissue.
c. Determine doneness on cooked fish.
d. Demonstrate the appropriate cooking methods for fat and lean fish.
e. Familiarized basic market forms of fish.
f. List and describe common varieties of saltwater and freshwater.
g. Identify the common fish and shellfish in the Philippines.
h. Store fish and fish products.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
TOOLS, UTENSILS AND EQUIPMENT NEEDED IN FISH AND SELFISH PREPARATION
Tools and Utensils
1. Fillet Knife - Probably one of the most popular types of knives for filleting a
fish, is the aptly named fillet knife. They tend to be very thin, flexible, and
sometimes are curved. They work well for removing the skin from a fillet and
getting close to the bones when filleting.
2. Chef’s Knife – It is a multi-purpose knife that being used in several

preparation of dishes including seafoods. It is designed to perform well at
different cooking tasks in kitchen such as slicing, chopping and etc.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
3. Fish Spatula – It is specifically designed for getting and easily handling and
flipping the fillet of fish because we all know that fish meat is very soft and
easy to crumble. It’s thin edge and flexible blade make it perfect for flipping
fish fillets. The slots allow hot oil to drain right though and its thin edge also
works well for cutting a fillet of fish in half, to serve when cooked.
4. Fishbone Tweezers or Needle Nose Pliers – A pair of tweezers that is

designed to remove and debone the fillet of fish. They are way more
affordable and easier to use than trying to pull the fish bones with your bare
hands.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
5. Fish Scaler – A special tool that is used in removing scales of fish easily and
less messy. There are many other options to use in de-scaling the fish like
spoon and the back of your kitchen knife, but if you can invest on a specific
tool to use, it is the best time to invest for this kind of tool.
6. Kitchen Scissors – This tool is great for so many tasks. In seafoods, it is used
for trimming the fins of the fish, it is also used to remove the guts of fish, to
crack lobster and crab shells also for peeling shrimps and trimming herbs.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
7. Lobster Picks and Crackers - Lobster picks and crackers are great to have
on hand for eating lobsters and crabs. The crackers are used to crack the
shells open and the picks are great for extracting meat from the tight
crevices.
8. Cutting/Chopping Board – It is used to cut, chop, slice, etc. food

ingredients. There are common two types of cutting board; plastic and
wood. It is advisable to have a chopping board to a certain ingredient to
prevent cross-contamination.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
9. Oyster and Clam Knife - An oyster knife and clam knife are essential for
shucking oysters and clams. The clam knife is thin with a flat blade for sliding
between the closed shells and the oyster knife is generally thicker and
sturdier with a pointed tip for boring into the shells hinge to pop it open.
10. Silicone Tongs - Silicone tongs are not necessary but they are useful. We
prefer them when dealing with fish because they tend to be more gentle
than regular metal ones and they also won’t scratch your non-stick pan.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
SELF-CHECK # 1
Directions: Identify which tools and utensils are being described in each number.
Choose your answer from the box below.
Silicone Tongs Oyster and Clam Knife Fish Scaler

Chopping Board Fish Spatula Chef’s Knife Lobster Picks and Cracker
Kitchen Scissors Fillet Knife Fishbone Tweezers/Pliers
1. It is used to crack the shell of lobsters and crabs to extract

meat.
2. It is used to trim excess fins and remove guts of the fish.
3. This tool used for holding fish and its silicone protection
makes the fish perfectly whole.
4. It is used for cutting, chopping, and slicing ingredients.
5. Probably one of the most popular types of knives for
filleting a fish.
6. A special tool that is used in removing scales of fish easily
and less messy.
7. It is specifically designed for getting and easily handling
and flipping the fillet.
8. A type of knife that is thin with a flat blade for sliding
between the closed shells with a pointed tip to pop it
open.
9. A pair of tweezers that is designed to remove and debone
the fillet of fish.
10. It is a multi-purpose knife that being used to perform
different cooking tasks such as slicing, chopping and etc.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
JOB SHEET LO-1
Title: PROPER STORING AND CLEANING OF TOOLS AND UTENSILS
Performance Objective: The objective of this activity is to develop the

proper skills in proper storage and cleaning of the different tools and
utensils in preparing fish and shellfish dishes.
Supplies & Materials: PPE, Tools and Utensils, cleaning materials such
detergents, disinfectants.
Equipment: Kitchen Sink, cleaning equipment, Camera, Cellphone,
Laptops/Desktop
Steps/Procedure:
1. For an Individual activity, you will show how do you clean and store
all of your kitchen tools and utensils that you used at home.
2. You will make a video presentation about yourself, showing how to

properly clean and proper storage of the tools and utensils to
prolong the life and ensure the safety and health.
3. You can watch the video linked below top serve as a guide on how
to properly clean tools and utensils.
Here are the video links to watch:
How to Clean and Disinfect Tools, Utensils and Equipment;

https://www.youtube.com/watch?v=eyI5--dMHXU

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
PERFORMANCE CRITERIA CHECKLIST FOR JOB SHEET LO1
IDENTIFYING TRAINEES’ CHARACTERISTICS
CRITERIA YES NO
Did you….
1. Did you properly understand the lesson very well?
2. Did you follow the steps and procedures on the said

activity?
3. Did you execute the activity very well?
4. Did you take down notes and memorize the steps

on how to initiate the activity?
5. Did you apply your new learned skills in everyday

life?
6. Did you properly use your tools and utensils

according to their usage?

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
“UNDERSTANDING FISH AND SHELLFISH”
CONTENTS:

c. Cooking Methods of Fish and Shellfish
d. Plate/Presentation of Fish and Selfish
1. Tools, utensils, and equipment are cleaned, sanitized and prepared

2. Ingredients are identified according to standard recipes, recipe card
3. Ingredients are assembled according to quantity, type, and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
CONDITION:

2. EQUIPMENT

- Recipes, Manuals

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
ASSESSMENT METHOD:

4. Group Activity
LEARNING OUTCOME 2 : UNDERSTANDING FISH AND SHELLFISH

correctly.
correctly.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
UNDERSTANDING FISH AND SHELLFISH
Learning Objective:
Identify the different parts of fish, classify the different kinds and types of fish and
shellfish, know the compositions and structure of fish and shellfish.
INTRODUCTION:
Knowing the parts of fish and shellfish are important to which dish it is
suitable. It also important to know the different parts of the fish to know what we
are eating and ensuring if that certain part is safe to consume. In this lesson, we
will identify the different parts of the fish and shellfishes. Knowing the compositions
and structure of fish and shellfishes helps us, the nutrients we may get in
consuming seafoods. There are so many methods for cooking seafood, most of
them are fast and easy, making them the perfect choice for a quick and healthy
meal depending on the composition and structural of a certain fish will help us
what method we will be using on cooking those kind of fish dishes.


PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Parts of a Fish
Diagram 1: Parts of a Fish
Parts of a Shellfish (Mussels)
Diagram 2: Parts of Shellfish (Mussels)

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Parts of a Lobster and Crab
Diagram 3: Parts of a Crab and Lobster
COMPOSITIONS AND STRUCTURES OF A FISH
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.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
1. Fat Fish -- are those that are high in fat. (salmon, tuna, trout, mackerel)
Salmon Yellow Fin Tuna Mackerel
2. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)
Sole Fish or Dapa Red snapper or Maya - Maya Tilapia
CLASSIFICATIONS OF FISH AND SHELLFISH
Fish products are divided into two categories:
1. Fin Fish – Fish with fins and Internal skeletons.
A. Saltwater Fish – lives mostly in oceans and seas, saltwater fishes

may vary on sizes, shapes etc. It is also much more diverse and
richer.
• Flat fish (sole, flounder)
• Round fish (Grouper, tuna, cod)

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Flatfish: Sole Fish Round fish: Red Snapper
B. Freshwater Fish – usually lives on lakes, rivers and freshwater

oceans, they are commonly man-made raised as a
commercial food.
• Milk fish, Catfish, Tilapia
2. Shell fish – a kind of fish that has external shells or skeleton but no internal
structure of bones. Some of them had hard outer shells.
There are two classifications of Shellfish:
A. Mollusks- they have a shell but they have very soft and delicate
inner body.
• Bivalves – It means they have a pair of shells that is attached to each other
like a hinge. (clams, mussels, and oysters).

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
• Univalves – They have a single shell. (Abalone)
• Cephalopods – They have the common distinction of having soft body and
tentacles. (Squid, Octopus)
B. Crustaceans – these kind of sea animals with segmented shells,

jointed legs, and carapace.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
MARKET FORMS OF FISH AND SHELLFISH
FISH
1. Whole or Round – It is completely intact, as caught.
2. Drawn – internal organs/viscera removed.
3. Dressed – viscera, scales, head, tail, and fins removed. It is especially used
for large fishes like tuna.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
4. Steaks – cross-section slices, each containing a section of backbone.
5. Fillets – boneless side of the fish, with or without skin.
6. Butterfly Fillets – both sides of the fish are still joined, but with bones
removed.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
7. Sticks or Tranches – cross section slices of fish fillet, this kind of market form
of fish is famously seen on sashimi, and sushi.
SHELLFISH
1. MOLLUSKS – alive in shell, shucked – Fresh or frozen, canned and preserved.
2. CRUSTACEANS – alive, cooked meat, fresh or frozen.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
CHARACTERISTICS OF SHELLFISH
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.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
LOCAL VARIETIES OF FISH AND SHELLFISH IN THE PHILIPPINES
1. Alumahan (Long-Jawed Mackerel; Rastrelliger kanagurta)
These mackerel species belong to the same fish

family as tunas (family Scombridae). They are
widely common in the Philippines and are
generally found in shallow coastal waters.
2. Bisugo (Threadfin Bream; Nemipterus japonicas)
These species are commonly found in tropical

and salty waters in the Indian and Western Pacific
oceans, which vary in size as well. They are
relatively popular in the Philippine market because
they are versatile for many dishes.
3. Salay-Salay/Salaybutang/Apahay (Yellowtail Scad; Selaroides leptolepis)
These species are small and somewhat easy to

catch although their meat is slightly coarse. They
belong in the scads family and are known for the
distinct yellow details in their bodies and tails.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
4. Galunggong (Mackarel Scad; Decapterus sp)
This fish is extremely popular in Philippine

markets, especially with the masses as they are
relatively inexpensive and remarkably tasty. They
are found in salt waters especially in Northeastern
Palawan and in Navotas-dubbed as the country’s
fishing capital.
5. Salmon (Threadfin Salmon; Eleutheronema tetradactylum)
There are threadfin salmon around Philippine

waters but most of these fishes are imported and
increasingly becoming popular.
6. Bangus (Milk Fish; Chanos chanos)
Bangus is an important seafood in the Pacific

with the Philippines even has a bangus festival in
Dagupan where there is a major milkfish
aquaculture industry. This fish has olive-green skin
with silvery scales with a milky white bottom.
7. Dalagang Bukid (Yellowtail fusilier; Caesio cuning)
This fish got its name because of its unique red

color. The color red is often used in describing
Filipina farm girls wearing a red wrap-around skirt in
the province.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
8. Dilis (Anchovy; Engraulidae)
This type of fish is extremely popular in the

Philippine market, especially to be used as spicy
bar chow or as toppings on rice. The dilis fish is
common in shallow saltwater reefs.
9. Yellow-Fin (Big eye tuna; Thunnus obesus)
The big eye tuna is of the same species of

the yellow-fin tuna (Thunnus albacares), thus also
having a yellow dorsal fin and is more common in
Philippine markets to be (mis)identified as “yellow-
fin” tuna. This fish is commonly found in the open
waters of all tropical and temperate oceans.
10. Kitang (Spotted Scat; Scatophagus argus)
This flatfish is a popular brackish water fish

with a silver-bronze body with black spots. In
Philippine dishes it is usually cooked with vinegar,
the process is called paksiw in Tagalog.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
11. Maya-Maya (Red Snapper; Lutianus sp)
This type of fish is popular in Philippine

markets due to its delicate and flavorful white
meat. They usually vary in size that can either be
small or big. They are known for their vivid and
distinct red color and are commonly found in salty
environments and shallow reefs.
12. Sapsap (Ponyfish/Slipmouth; Leiognathus sp)
This type of fish is usually characterized by their slimy

bodies, small scales, and a widely extending mouth.
They only grow under six (6) inches in length.
Because of its abundant population in its natural
habitat- the shallow coastal waters. This feed is also
usually used for various food cuisines especially in
the country.
13. Tulingan/Tambakol (Mackarel Tuna)
With its vertical stripes at the back, deeply

forked tail, and a small velvety touch of scale, this
fish is usually found offshores of both temperate
and tropical seas commonly swimming with a
school across the deep ocean.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
14. Hiwas/Tahas (Mene Moonfish; Mene maculata)
This type of fish is usually found in muddy,

salty waters and often in deep waters. They are
often mistaken for the sapsap fish due to their
similar features- flat body and big head but
the hiwas has a protruding belly.
15. Lapu-Lapu (Grouper; Epinephelus sp)
Groupers are a high-valued type of fish

because of their white, flaky flesh which is usually
distributed in markets either dead or fresh. They are
commonly found in saltwater and are hard to raise
because of their carnivorous nature. A famous dish
using this fish is escabeche or pickled fried fish.
16. Salmonete (Striped Red Mullet; Mullus surmuletus)
This type of fish has distinct bright red colored

scales and yellow stripe on its body usually caught
near the shore. Their white meat is delicate to cook
and is often prepared in a paksiw dish.
17. Tilapia (Mayan Cichlids)

Covering the 4.30% of the inland contribution of
fisheries last 2016, this fish is obviously one of the
most abundant fish that can be found in the
Philippine archipelago. The term “tilapia” however,
covers nearly hundreds of different species in
general.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
18. Endangered: Tawilis (Sardinella tawilis)
This type of fish is migratory that can only be

found in the Philippines, in Lake Taal, which is the
3rd largest lake in the country. The fish was
announced to be endangered in January 2019
and is now illegal to be bought and sold in markets.
Source: Market Guide to Common Fishes in the Philippines | Philippine Primer
LOCAL SHELLFISH IN THE PHILIPPINES
TULYA TAHONG ALIMANGO
HIPON
TALABA
SUSO or SNAIL SUGPO or PRAWNS

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
SELF-CHECK # 2
I. MULTIPLE CHOICE
Directions: Read each of the following questions carefully and choose the letter
of the correct answer. Write your answer in your test notebook.
1. These fish are those that are high in fat.

a. Lean fish
b. Long fish
c. Fat fish
d. Bony fish
2. These fishes are those that are low in fat.

a. Bony fish
b. Lean fish
c. Fat fish
d. Long fish
3. It is one of the famous fishes in the Philippines, it is commonly found in

Pangasinan and also called as milkfish.
a. Alumahan
b. Tawilis
c. Tulingan
d. Bangus
4. It is one of example of saltwater fishes.

a. Milkfish
b. Tilapia
c. Red Snapper
d. Catfish
5. What is TRUE regarding the characteristics of fish.

a. They have very little connective tissue.
b. They are very hard to eat.
c. Fish meat is actually dry and thick.
d. Fish can breathe out of the water.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
II. ENUMERATION
6 – 10. Give the basic market forms of fish. Give 5 only in any order. (5 points).

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
JOB SHEET LO-2
Title: DETERMINING MARKET FORMS OF FISH AND SHELLFISH
Performance Objective: The objective of this activity is to determine and

identify the different market forms of fish and shellfish in the live market.
Supplies & Materials: Notebook, ballpens
Equipment: Camera, Cellphone, Laptops/Desktop
Steps/Procedure:
1. Visit at least 2 market/supermarkets and list down the fish/seafood

that they are selling and their characteristics.
2. Identify the kind and market forms of fish and other seafood products
available in the market visited.
3. Make documentation with picture of each market form. Include

description of each.
Your output will be rated using the given rubric.
SCORE CRITERIA
5 Done creatively and neatly showing
much relevance to the given topic.
4 Done creatively and neat enough

with relevance to the given topic.
3 Done creatively and neat enough

but no relevance to the given topic.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
2 Done simply and neat enough but
not so relevant to the given topic.
1 Done poorly with erasures and

irrelevant to the given topic.
CRITERIA YES NO
Did you….

activity?
4. Did you take pictures and identify them correctly?

life?

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
“COOKING FISH AND SHELLFISH”
CONTENTS:

1. Fish is cleaned, gutted and filleted correctly and efficiently according

to enterprise standards.
2. Shellfish and other types of seafood are cleaned and prepared
correctly and in accordance with enterprise standards.
3. Seafood dishes is cooked according to enterprise standards using a
variety of cooking methods
4. Fish and shellfish by-products are used appropriately for a variety of
dishes and menu items.
5. Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes.
6. Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements.
CONDITION:

2. EQUIPMENT

- Ingredients
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
- Recipes, Manuals
ASSESSMENT METHOD:

8. Group Activity
LEARNING OUTCOME 3 : COOKING FISH AND SHELLFISH

correctly.
correctly.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
COOKING FISH AND SHELLFISH
Learning Objective:
To learn and perform several cooking methods of fish and shellfish, doneness
and preparation of fish and shellfish, principles of cooking fish and shellfish dishes
in dry heat and moist heat method.
INTRODUCTION:
Many people, even culinary academy students, are intimidated by the

idea of cooking fish, afraid that they won’t be able to hit that sweet spot between
a slimy, undercooked fish and dry, overcooked fish. However, the process of
cooking fish isn’t as difficult as many tend to believe. In fact, there are even
multiple ways to do so, depending on your desired end result. So, in this lesson,
you will learn about the different techniques and tips on how to cook and prepare
several fish and shellfish dishes.


PRINCIPLES OF FOOD
LEUMEL C. PEDRO
COOKING AND PREPARATION TECHNIQUES FOR FISH AND SHELLFISH
Fish is very delicate and can be easily overcooked. During cooking, testing
for doneness must be observed:
1. The fish just already separating into flakes.

2. If bone is present, the flesh or meat separates from the bone, and the
bone is no longer in pinkish color.
3. The flesh becomes opaque or white in color.
LEAN FISH
• Lean fish has almost no fat, it is easily becoming too dry. It is best served
with sauces to enhance the moistness and gives richness to the meat.
• Poaching is the suited moist heat method for lean fish.
• Fish should be basted with butter or oil if baked or broiled.
• Lean fish maybe fried or sautéed to gain palatability from added fat.
FAT FISH
• The fat in fish, enables them to tolerate more heat without becoming
dry.
• Fat fish can be cooked by poaching.
• Fat fish are very suited to broiling, baking and grilling, to remove
excessive oiliness.
• Large fat fishes like salmon and tuna may be cooked in fat, but must
take care to avoid excessive greasiness.
SHELLFISH
• Cook oysters and clams just enough to heat thoroughly to keep it

plump and juicy.
• Clams becomes tough and rubbery if overcooked.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
• Shrimps like other shellfish, becomes tough and rubbery when cooked
at high temperature.
Diagram 4: Fish Cooking Temperatures

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Guidelines for Baking Fish
1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish may be baked but care should be taken not to overcook it. Basting
with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance moistness and
improve palatability.
Guidelines for Broiling or Grilling Fish
1. Overcooking should be avoided in cooking fish.

2. Select appropriate fish for broiling or grilling.
3. Fat fish and lean fish should be coated with fat before broiling to reduce drying.
4. Lean fish may be dredged in flour before dipping in oil or melted butter. The
flour helps form a flavorful browned crust.
5. To prevent splitting during cooking, score the skin with a sharp knife. For small
fillets, scoring may not be necessary.
6. Broil fish to order and serve immediately.
7. Broiled fish may be garnished lightly with paprika if more color is desired.
8. Thick cuts should be turned once during broiling in order to cook evenly. Thin
pieces may be arranged on an oiled pan and broiled on one side only. Lobster is
also broiled without turning.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Guidelines for Sautéing and Pan-Frying Fish and Shellfish
1. Lean fish are suited to sautéing because of the added fat.

2. Fat fish can be sautéed with care so as not to become greasy.
3. Breading the fish with flour or starchy products forms a crust that browns
attractively, enhances flavor, helps hold the fish and prevent sticking.
4. Use fat, enough to cover the bottom of the pan.
5. Be sure the pan is hot before adding fish. Small items are sautéed over high
heat, larger items require lower heat to cook evenly.
6. Very large fish may be browned in fat, and finished in an oven, uncovered.
7. Brown the most attractive side – the presentation side.
8. Handle fish carefully during and after cooking to avoid breaking the fish.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Guidelines in Deep-Frying Fish and Shellfish
1. Lean fish, both whole or small portions, and shellfish like shrimps, clams and
oysters are best for deep-frying.
2. Fish to be fried is breaded or buttered to prevent sticking from frying pan.
The batter also provides a crisp, flavorful, and attractive coating.
3. Frozen breaded fish can be fried without thawing.
4. Fried fish is usually served with lemon or cold sauce such as tartar,
remoulade or cocktail sauce on the side.
5. The oil used should be enough to submerge the food item during frying.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
SELF-CHECK # 3
IDENTIFICATION:
Directions: Fill in the blanks. Choose your answers wisely.
1. Shrimps and other shellfish become tough and _________ when

overcooked.
2. __________ should be avoided in cooking fish.
3. The meat flesh become ________ and white in color.
4. _________ is the most suited moist heat method for lean fish.
5. Fat fish are very suited to __________, baking and grilling, to remove
excessive oiliness.
ENUMERATION:
6 – 10. Give 5 local fish and shellfish dishes in the Philippines.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
JOB SHEET LO-3
Title: DEVEINING SHRIMP AND CLEANING SQUID
Performance Objective: The objective of this activity is to develop skills in

cleaning and preparing fish and shellfishes.
Supplies & Materials: Ingredients needed, tools and utensils
Equipment: PPEs, notebook, internet, computer/laptop, cellphone
Steps/Procedure:
1. Study the step by step procedure on how to perform proper

deveining of shrimp and cleaning of squid.
2. You can watch a video in YouTube on the actual and clear
demonstration for deeper learning.
3. Bring the needed materials for the purpose of this activity.

4. You will demonstrate by means of making a video presentation
performing prior to the said activity.
You can watch the demonstration by clicking the link:
Deveining the Shrimp “How To Peel And Devein Shrimp - YouTube”
Cleaning of Squid “How to clean SQUID? | Bart van Olphen - YouTube”

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
CRITERIA YES NO
Did you….

activity?
4. Did you take video and properly organized them?

life?

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
“PLATE AND PRESENTATION OF FISH AND
SHELLFISH”
CONTENTS:

1. Fish is cleaned, gutted and filleted correctly and efficiently according to

enterprise standards
2. Shellfish and other types of seafood are cleaned and prepared correctly
and in accordance with enterprise standards
3. Seafood dishes is cooked according to enterprise standards using a variety
of cooking methods
4. Fish and shellfish by-products are used appropriately for a variety of dishes
and menu items
5. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes
6. Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements
CONDITION:

2. EQUIPMENT

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
- Ingredients
- Recipes, Manuals
ASSESSMENT METHOD:

LEARNING OUTCOME 4 : PLATE/PRESENTATION OF FISH AND SHELLFISH

correctly.
correctly.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
PLATE/PRESENTATION OF FISH AND SHELLFISH
Learning Objective:
To learn and perform several plating techniques of fish and shellfish,

proper presentation of fish and shellfish to make a pleasing ambiance to the
dish.
INTRODUCTION:
Food plating is the process of arranging and decorating food to enhance

its presentation. Improving the presentation of a dish adds value to the dining
experience, and provides room for a higher mark-up on your food. This plays
heavily on the cliché that we 'eat with our eyes', but it's also a trick which can play
into your hands as a chef or restauranteur. Part of serving any kind of food is
presentation. You don‘t have to be a trained chef to learn the basics of plating,
which is the art of presenting food in an attractive way. The following topics and
activities will help you learn the fundamentals of plating and perform it for better
understanding.


PRINCIPLES OF FOOD
LEUMEL C. PEDRO
FUNDAMENTAL OF PLATING
1. Balance – select foods and garnishes that offer variety and contrast
• Color – two or three colors on a plate

• Shapes – variety of shapes
• Textures – variety of textures
• Flavors –
2. Portion size
• match portion sizes and plates – select plates large enough to hold all the
items without crowding
• balance the portion sizes of the items on the plate – don‘t let the main item
get lost with excessive garnish
• arrangement on the plate –
Guidelines to help plating attractive
1. Keep food off the rim of the plate.

2. Arrange the items for the convenience of the customer.
3. Keep space between items. Each item should have its own identity.
4. Maintain unity. Create a center of attention and relate everything to it.
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.
3. Serve hot foods hot, on hot plates.

Serve cold foods cold, on cold plates.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Examples of Garnishes or Accompaniment for Plating
• Bouqetiere - bouquet of vegetables

• Jardinière - garden vegetables
• Clamart - peas
• Crecy - carrots
• Doria - cucumbers (cooked in butter)
• Dubarry - cauliflower
• Fermiere - carrots, turnips, onions and celery cut into uniform slices.
• Forestiere - mushrooms
• Lyonnaise - onions
• Niçoise - tomatoes concassed cooked with garlic
Serving Baked Fish
• Serve baked fish with a sauce

or seasoned butter to enhance
moistness and improves
palatability. Serving with lemon
also enhances the fish.
• For service, the fish is removed

from the dish, the liquid is
strained, degreased, reduced
and finished by adding butter,
cream or velouté sauce.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Serving Broiled Lobster
• Serve immediately with melted

butter or appropriate sauce
and garnish.
Serving Sautéed and Pan Fried
• Remove the fish with spatula

and place on serving plate
with presentation side up.
• Sprinkle fish with lemon juice
and chopped parsley.
• Heat raw butter in the sauté
pan until it turns light brown.
Pour over fish immediately and
serve at once.
Serving Poached Fish in Fumet and

Wine
• Reduce the cuision over high
heat to about ¼ of its volume.
• Add fish velouté and heavy
cream and bring to boil.
• Adjust seasoning with salt, white
pepper and lemon juice.
• Strain the sauce.
• Arrange the fish on plates for
service, coat with sauce and
serve immediately.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Glazing
Poached fish is sometimes glazed

before serving.
• Combine the finished sauce

with egg yolk, hollandaise
sauce or lightly whipped
cream.
• Coat the fish with the sauce
and run the plate under a
broiler until the sauce is golden
brown.
SELF-CHECK # 4
Directions: Briefly explain the relationships of the following in food preparation

based on your own understanding. Write your answer in your test notebook. (2
points each)
1. Balance
2. Portion Size
3. Serving hot food on hot plates
4. Serving cold food on cold plates
5. Garnishes

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
JOB SHEET LO-4
Title: COOK and GARNISH FISH AND SHELLFISH DISH
Performance Objective: The objective of this activity is to develop cooking

skills in preparing fish and shellfish dishes, proper plating and presentation
of the food.
Supplies & Materials: Ingredients needed, tools and utensils
Equipment: PPEs, notebook, stove, cooking pans, etc.
Steps/Procedure:
1. Pick a certain recipe of a fish and shellfish dish and perform it on

your home. Either local or foreign dishes and any kind of cooking
method is applicable.
2. You can make a video presentation on performing this activity.

Please be creative at your work. Use different garnishes to your
dishes.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
CRITERIA YES NO
Did you….

activity?
3. Did you execute the activity without the supervision

from others?
5. Did you use different cooking methods while you

were doing your activity?

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
“STORING AND HANDLING FISH AND SHELLFISH”
CONTENTS:

1. Quality trimmings and other leftovers are utilized where and when
appropriate Seafood are stored hygienically in accordance with
enterprise handling and storing techniques.
2. Where applicable, date stamps and codes are checked to ensure
quality control.
3. Seafood is stored in accordance with FIFO operating procedures and
storage of seafood requirements.
CONDITION:

2. EQUIPMENT

- Ingredients
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
- Recipes, Manuals
ASSESSMENT METHOD:

15. Group Activity
LEARNING OUTCOME 5 : STORING/HANDLING FISH AND SHELLFISH

correctly.
correctly.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
STORING AND HANDLING FISH AND SHELLFISH
Learning Objective:
To learn and perform proper storing and handling of fish and shellfish to prolong
the shelf storage of fish and shellfish. should be able to demonstrate good
practices with respect to food safety and hygiene
INTRODUCTION:
Ensuring food safety and hygiene is important at individual, household and

community level. It ensures that foods are safe for human consumption and that
individuals do not develop any food-borne illnesses. This lesson equips participants
with an understanding of key food safety and food hygiene issues and how these
can be maintained within households and communities. The module explores
different areas with regards to food safety.
i. Identify tools, utensils, equipment used in preparing fish and shellfish.

j. Explain how the cooking qualities of fish due to its connective tissue.
k. Determine doneness on cooked fish.
l. Demonstrate the appropriate cooking methods for fat and lean fish.
m. Familiarized basic market forms of fish.
n. List and describe common varieties of saltwater and freshwater.
o. Identify the common fish and shellfish in the Philippines.
p. Store fish and fish products.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
CHECKING FRESHNESS OF FISH AND SHELLFISH
FIN FISH
1. Fresh and mild odor.

2. Eyes are clear, shiny and bulging.
3. red or pink gills.
4. Texture of the flesh is firm or elastic.
5. Shiny scales, and tightly cling on skin.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
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.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
HANDLING AND STORAGE OF FISH AND SHELLFISH
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 (viscera is removed)
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.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
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 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.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
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). Do not let them rest directly on the
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.
PRINCIPLES OF FOOD
LEUMEL C. PEDRO
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.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
SELF-CHECK # 5
Directions: Match Column A to Column B. Write the letter of the correct letter of
your answer in your test notebook. Items in Column B may be twice or more.
COLUMN A
COLUMN B
1. Removed viscera first before storing
2. Wrapped to prevent freezer burns A. Fresh Fish
3. Kept in cold, wet cartons B. Frozen Fish
4. Packed in moist seaweed C. Lobster and shrimp
5. First in, first out D. Shellfish
6. Wrapped before freezing E. All of the Above
7. Left in original moisture proof wrapped
8. Refrigerate at 30° to 34°F (-1° to 1°C)
9. Store at 0°F (-18°C or colder)
10. Stored for 1 to 2 days

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
JOB SHEET LO-5
Title: PROPER STORAGE AND HANDLING FISH AND SHELLFISH
Performance Objective: The objective of this activity is to develop the

proper practices in handling and storing fish and shellfish.
Supplies & Materials: Ingredients needed, tools and utensils, notebook,

ballpens.
Equipment: PPEs, Refrigerator/Freezer
Steps/Procedure:
1. Buy at the market the different fish and shellfish you want that you
may use in cooking your dish at home.
2. Kindly take a video of yourself conducting and practicing the proper

storing and handling of the fish and shellfish at your home.
3. You may use different video editing apps to present your video
presentation in front the class. Please be creative at your work.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
CRITERIA YES NO
Did you….

activity?
8. Did you execute the activity without the supervision

from others?
10. Did you use the different techniques in handling

and storing of fish and shellfish?

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
ANSWER KEYS
SELF CHECK # 1
1. Lobster Picks and Cracker
2. Kitchen Scissors
3. Silicone Tongs
4. Chopping Board
5. Fillet fish
6. Fish Scaler
7. Fish Spatula
8. Oyster and Clam Knife
9. Fishbone Tweezers/Pliers
10. Chef’s Knife
SELF CHECK # 2
1. C.
2. B.
3. D.
4. C.
5. A.
6-10. Whole, Drawn, Dressed, Steaks, Fillets, Butterfly Fillets, Steaks, Sticks or
Tranches.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
SELF CHECK # 3
1. rubbery
2. Overcooking
3. opaque
4. Poaching
5. broiling
6-10. Local fishes in the Philippines (in any order)
SELF CHECK # 4 (SELF EXPLANATORY)
SELF CHECK # 5
1. A.
2. B.
3. C.
4. C.
5. D.
6. B.
7. A.
8. A and C.
9. B, C, AND D
10. A.

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
REFERENCES
A. BOOKS:
Department of Education. (n.d) Learner’s Module: Grade 10 Cookery.

https://vdocument.in/lm-cookery-g10.html
B. ONLINE WEBSITES:
Eating with the Ecosystem. (n.d). Tools for Preparing Seafood., Retrieved
from https://www.eatingwiththeecosystem.org/tools-for-preparing-
seafood?fbclid=IwAR2qz2HWh7woTVMZpBLyWOV5liFgWvXfCwXHOzBBWB-
EAInRXpioC4rxVKc
Inasis, M. J. (2013, July 15). The Market Form of Fish. Retrieved from
https://www.slideshare.net/minasis/market-form-of-
fish?fbclid=IwAR26Vkbqqfhmju0Xj5MOm2YK7SpgiTuBNWJDxDeNGrKggblL
A4YnTTDeBUI
Food University. (n.d). Fat Fish and Lean Fish Preparation. Retrieved from
http://fooduniversity.com/foodu/seafood_c/
Nisbets. (n.d). The Art of Food Plating. Retrieved from

https://www.nisbets.co.uk/the-art-of-food-
plating?fbclid=IwAR10GeAqCfT8B7INuYT4ZO1FazhDfigSE0xUG7VTXOY7b2g
1zcpHfMa1Gzk&__cf_chl_captcha_tk__=pmd_Iu1sbANqCYNVdrmSom_Fk
BDQqnpSVzvUgmP6m2rL460-1635086772-0-gqNtZGzNA2WjcnBszQ7R

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
PadEye News. (2021, September 21). Fresh and Saltwater Fish:
Characteristics and Differences. Retrieved from https://padeye.news/fresh-
and-saltwater-fish-characteristics-and-
differences/?fbclid=IwAR2qz2HWh7woTVMZpBLyWOV5liFgWvXfCwXHOzBB
WB-EAInRXpioC4rxVKc
Philippine Primer. (2021, June 07). Market Guide to Common Fishes in the
Philippines. Retrieved from https://primer.com.ph/tips-
guides/2017/08/13/expats-guide-to-common-fishes-in-the-
philippines/?fbclid=IwAR2enAM7LrPV89m9ZsrF7UGZxR5FiEn7BWvjX0IkK5ZKA
sWtuTRM8xfF0-U
Recipetips. (n.d). Fish Cooking Guide. Retrieved from

https://www.recipetips.com/kitchen-tips/t--1231/fish-cooking-
guide.asp?fbclid=IwAR0Dg32PLLcWF7v5DjrZ8znrt8ALx--
qHoGJg8_5cjFcZfG5ZRfd8Q75Cv0
Ethical Partnership. (n.d). Nutrition Training Manual: Module 3 – Food Safety,

Storage and Preservation. Retrieved from
https://www.ethicalteapartnership.org/wp-content/uploads/Food-Safety-
Module-3-1.pdf?fbclid=IwAR3TwfrPyQ80P08fh5YwQmwxF-
Jy2VrU3cshQUigRvLtNyjjcSu7lss7GKY
C. VIDEOS
Bart’s Fish Tales. (2016, July 01). How to clean SQUID? I Bart Van Olphen
[Video]. YouTube. https://www.youtube.com/watch?v=Zf0BvXTvah

PRINCIPLES OF FOOD
LEUMEL C. PEDRO
Clean & Delicious. (2013, April 10). How to Peel and Devein Shrimp [Video].
YouTube. https://www.youtube.com/watch?v=bMLRMFWmSdI&t=69s
Saño, G. (2016, July 11). How to Clean and Sanitize Kitchen Tools and
Equipment [Video]. YouTube. https://www.youtube.com/watch?v=eyI5--
dMHXU

PRINCIPLES OF FOOD
LEUMEL C. PEDRO

FINAL CBLM (Preparing Seafoods)

Uploaded by

Copyright:

Available Formats

You might also like

FINAL CBLM (Preparing Seafoods)

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FINAL CBLM (Preparing Seafoods)

Uploaded by

Copyright:

Available Formats

Competency-Based Learning Material In

SECTOR TECHNOLOGY AND LIVELIHOOD

The unit of competency, “Preparing Fish and Shellfish”, is one of the

In this module, you are required to go through a series of learning activities

a. Origin of classical development of

Date Developed: Document No. 001

Date Developed: Document No. 001

Date Developed: Document No. 001

Date Developed: Document No. 001

MODULE TITLE : PREPARING FISH AND SHELLFISH

NOMINAL DURATION : 7 HOURS

At the end of this module, you MUST be able to:

1. Identify tools and equipment needed in preparing fish and shellfish;

4. Storing Fish and Shellfish;

5. Perform several dishes involving fish and shellfish.

• Tools, utensils, and equipment are cleaned, sanitized and prepared

a. Perform Mis en Place

1. Tools, utensils, and equipment are cleaned, sanitized and prepared

Learners must be provided with the following:

3. TOOLS, ACCESSORIES AND SUPPLIES

1. Written Exam or Oral questioning

LEARNING OUTCOME 1 : PERFORM MIS EN PLACE

Learning Activities Special Instructions

Date Developed: Document No. 001

After reading this INFORMATION SHEET, YOU MUST be able to:

Seafood is any form of sea life regarded as food by humans. Seafood

TOWARDS THE END OF THE LESSON, THE STUDENT EXPECTED TO:

a. Identify tools, utensils, equipment used in preparing fish and shellfish.

Date Developed: Document No. 001

Tools and Utensils

2. Chef’s Knife – It is a multi-purpose knife that being used in several

Date Developed: Document No. 001

4. Fishbone Tweezers or Needle Nose Pliers – A pair of tweezers that is

Date Developed: Document No. 001

Date Developed: Document No. 001

8. Cutting/Chopping Board – It is used to cut, chop, slice, etc. food

Date Developed: Document No. 001

Date Developed: Document No. 001

Silicone Tongs Oyster and Clam Knife Fish Scaler

1. It is used to crack the shell of lobsters and crabs to extract

Title: PROPER STORING AND CLEANING OF TOOLS AND UTENSILS

Performance Objective: The objective of this activity is to develop the

2. You will make a video presentation about yourself, showing how to

Here are the video links to watch:

How to Clean and Disinfect Tools, Utensils and Equipment;

Date Developed: Document No. 001

IDENTIFYING TRAINEES’ CHARACTERISTICS

1. Did you properly understand the lesson very well?

2. Did you follow the steps and procedures on the said

3. Did you execute the activity very well?

4. Did you take down notes and memorize the steps

5. Did you apply your new learned skills in everyday

6. Did you properly use your tools and utensils

Date Developed: Document No. 001

a. Perform Mis en Place

1. Tools, utensils, and equipment are cleaned, sanitized and prepared

Learners must be provided with the following:

3. TOOLS, ACCESSORIES AND SUPPLIES