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(Cookery) : Specialization
(Cookery) : Specialization
SPECIALIZATION
(COOKERY)
Direction: Choose the letter of the correct answer. Write your answer to the space provided
before the number.
TLE 10 - COOKERY
Quarter 2 -Week 8 Page 2
________ 4. How long can we store the fresh fish?
A. 1 to 2 days C. 1 to 2 weeks
B. 5 to 7 days D. 5 to 7 weeks
________ 5. How long can we store the lean fish?
A. 4 months C. 6 months
B. 5 months D. 7 months
________ 6. It should be wrapped before placing on ice or covered and simply refrigerated
A. crabs C. lobster
B. shrimp D. clam
________ 7. What do you mean by FIFO?
A. First In, First Out C. For in, For Out
B. First Intact, First Over D. For Intact, For Over
________ 8. It should be kept well wrapped to prevent freezer burn.
A. Fresh fish C. Oyster
B. Frozen fish D. Clam
________ 9. How long can we store the fat fish?
A. 1 month C. 3 months
B. 2 months D. 4 months
________ 10. In storing fresh fish, when we should change the ice in stored fish?
A. daily C. monthly
B. weekly D. yearly
COUNT ME IN!
Direction: Arrange the following sequence in chronological order. Write 1 being the first
procedure and write 5 being the last.
SCALING OF FISH
______Be sure to remove the scales on both side of the fish, as well as scales near the
fins, the collar and the tail.
______Hold the fish down firmly with your hand near its head.
______Begin to rake the scales from the tail towards the head. They should start
coming off in clumps.
______Lay your fish on the board or hold it steady in the water
______When you think you have gotten most of the scales, you can rinse the fish off again
with water. This will wash away any loose scales and help you to identify any remaining
scales that you need to be removed
OPENING AN OYSTER
______Twist knife handle to pop oyster open
______Insert oyster knife at hinge slowly but firmly and push the knife between the shells. Use
a slight side to side rocking movement with your knife as you push in
______Open top shell
______Work tip of knife into the oyster (about ½ inch)
______Push knife into oyster and slice muscle from top shell.
TLE 10 - COOKERY
Quarter 2 -Week 8 Page 3
Fish and shellfish should be stored properly so that it will not lost quality and
deteriorate rapidly. Using ice is one of the least we can do to prolong the freshness of
fish and shellfish. Refrigeration also helps much in maintaining the freshness of fish and
shellfish.
STORING FISH AND SHELLFISH
FRESH FISH
https://medium.com/@Refrigeration/tips-for-the-creative-display-of-the-fish-meat-263664c6199c
1. 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.
a. Whole fish should be drawn ( that is viscera removed) as soon as possible because
the entrails deteriorate quickly.
b. Cut fish (fillets, steaks, portion) should be wrapped or left in original moisture proof
wrap.
2. Refrigerate at 30º to 34ºF (-1º to 1ºC)
3. Fish may be stored for 1 to 2 days. If it must be kept longer, you must wrap and freeze it
immediately.
4. Check stored fish for freshness, just before you see it. Even if it was fresh when
received, it may not be fresh after few days in storage.
FROZEN FISH
https://www.fitday.com/fitness-articles/nutrition/healthy-eating/cooking-frozen-fish-4-tips-to-make-it-fresh.html
SHELLFISH
A. OYSTER
LET’S CLASSIFY!
Direction : Classify the following. Write Fresh if it pertains to Fresh fish, Frozen if it is for
Frozen fish, O if it is for Oyster and S if it is for Shrimp.
________ 1. It may be stored for 1 to 2 days.
________ 2. Keep well wrapped to prevent freezer burn.
________ 3. It can be stored in original container in refrigerator at 30º to 34ºF
________ 4. It should be wrapped before placing on ice or covered or simply refrigerated.
________ 5. Use drip pans to allow for drainage of melted ice.
Direction : Match Column A with Column B . Write the letter of the correct answer.
COLUMN A COLUMN B
Proper food handling is extremely important for guaranteeing quality and safety and is
paramount for seafood because it's often more perishable than other foods.
TLE 10 - COOKERY
Quarter 2 -Week 8 Page 5
Raw seafood should be stored in the coldest part of the refrigerator, preferably the meat
drawer. Keep the seafood in its original store packaging and place in a clean container to
prevent the seafood from leaking onto other foods. FDA recommends cooking fresh seafood
within 1-2 days of purchase.
It's a good idea to store it on ice in the refrigerator to keep it as cold as possible. If
the fish won't be used within 2 days, wrap it tightly in moisture-proof bags (so the fish won't dry
out) and store it in the freezer
Direction: Choose the letter of the correct answer. Write your answer to the space
provided before the number.
TLE 10 - COOKERY
Quarter 2 -Week 8 Page 6
Direction: Let us see how far you have learned from this module. To show your understanding,
I want you to answer the following questions:
1. What are the important factors to be considered in storing fish and shellfish.
a. FRESH FISH
______________________________________________________________________
______________________________________________________________________
b. FROZEN FISH
______________________________________________________________________
______________________________________________________________________
c. OYSTER
LEIZLEE B. DAOWAG
Team Leader
RHAMLYN S. SUCGANG
Validator
JUSTINE C. MONTOYA
Illustrator
TLE 10 - COOKERY
Quarter 2 -Week 8 Page 7