Cookery 10

Food Technology 10 10
Quarter 3
Self-Learning Module 4
Handle Seafood Dishes
Handle Seafood Hygienically
 EXPECTATIONS

At the end of the learning period, the students should be able to:
A. Enumerate ways in handling seafood hygienically.

B. perform hygienic practices in the proper handling of seafoods and

C. feel the importance of handling seafood hygienically.

PRETEST

Directions: Read the questions carefully and write the letter of the correct answer on the
space provided before each number.

1. What is the proper way of storing fresh fish?

a. Put fish directly on crushed ice.
b. Put in an open container on crushed ice. c.
Put in a covered container on crushed ice. d.
Put directly on crushed ice with other food.

2. Which of the following is a hygienic way of storing fish?

a. Remove entrails of fish before storing.
b. Wrap fish separately and freeze with other foods.
c. Wrap fish without removing the entrails to preserve shape when stored.
d. Remove entrails and wrap with fish in moisture-proof paper and freeze.

3. What is the correct temperature in storing frozen fish?

a. 5 to 6˚F
b. 3 to 4˚F
c. 1 to 2˚F
d. 0˚F or below

4. What is the appropriate way of thawing frozen fish?

a. Thaw in refrigerator.
b. Soak in warm water.
c. Pour hot water over the frozen fish.
d. Place on the tray outside the refrigerator.

5. Which of the following method is used in preparing shrimps when served hot?
a. Cut shrimps into halves to release flavor.
b. Remove shell and devein shrimp before cooking.
c. Cook shrimp without removing the shell to preserve flavor.
d. Cut head of shrimp without removing the shell to retain flavor.
 RECAP
Directions: Answer the following:
A. What are the guidelines in checking the freshness of fish?

1.

2.

3.

4.

5.
B. What are the guidelines in checking the freshness of shellfish?

1.

2.

3.

4.
 LESSON

Handle Seafood Hygienically

Fresh Fish

1. Place them off other foods in a covered jar on crushed ice. Enable melted ice
drainage.
2. Remove viscera from whole fish when it is handled, as the entrails quickly
deteriorate.
3. Cover fish cut as fillets, then store steaks in initial moisture-proof wrapper.
4. Keep the fresh fish for 1-2 days.
5. When kept longer, wrap and freeze fresh fish right away.
6. Only before use, test for freshness of stored fish. It might not be new, after
processing for a few days.

Frozen Fish

1. If it is provided as frozen goods, it should be frozen.

2. Items should be wrapped properly with no freeze burn.
3. Must be stored at or below 0 ⁰F (-18 ⁰C).
4. Employ health procedures "first in, first out."
5. Store up to two months of fat fish, and lean for six months.
Thawing and handling frozen fish
• In its initial moisture-proof packaging it can be
thawed inside the refrigerator or under cold
running water.
• Small cuttings such as steaks and fillets are cooked
from a frozen state to prevent unnecessary loss of
drip.
• Treat thawed fish like fresh fish
• Do not refreeze thawed fish.
• Frozen breaded fish are cooked in frozen form.

Shellfish
1. Mussels
 Select live mussels to be good for eating. Shells must be
tightly closed when jostled.
 Clean shells thoroughly by scrubbing under cold running
water.
 Protect from light and keep refrigerated at 32 to 35˚F (0 to 2˚C).

2. Scallops
 Store covered scallops at a temperature between 30 and
34˚F(-1to1˚C). Don’t rest directly on ice to prevent loss of
flavor.

3. Lobsters
 Dip live lobsters with the head in boiling water first to kill
instantly, then cook for 5-6 minutes.

• Drain well and break in half when serving soft, and crack
the claws.
• Store in a cool spot, live lobster wrapped in moist seaweed
or thick paper.
• Hold cooked lobster meat wrapped and cooled at a
temperature of 30 to 34˚F (-1to1˚C) and use within 1 to 2
days.

4. Shrimps
• Hold frozen shrimps at or below 0˚F(-18˚C) until ready to
use.
• Thaw in refrigerator.
• Peeled shrimp should be rolled or coated in storage to
avoid nutrient loss and flavor.
• Shrimps should be peeled and deveined before cooking,
when served dry.
• Shrimp should be peeled after cooking and eaten cold to retain flavor.
5. Crabs
 Keep live crabs alive before you cook.
• Place the live crabs in damp seaweed and keep
them cold.
• Treat frozen crabmeat like all other frozen fish
when thawed due to quick spoilage.

Tips in handling seafood safely

1. Buy seafood from clean market or fish shop.
2. Select and buy only the freshest fish.
3. Store fish away from other food especially poultry.
4. Maintain the storage temperature of 30˚ to 34˚F (-1˚C to 1˚C).
5. Fish should be stored carefully and use quickly.
6. Wash hands thoroughly before handling fish for cooking.
7. Use separate utensils or globes for handling one type of seafood.
8. Wash and sanitize utensils before using for seafood preparation.
9. Raw fish should be prepared carefully by slicing thinly and examine
carefully.
10. Always check the freshness of fish before using.

ACTIVITIES
Directions.
A. Fill the blank with a word or group of words to complete the sentence.

1. Remove from whole fish before storing because of its

easy spoilage.
2. Fish fillet should be wrapped in when stored.
3. The proper thawing of frozen fish should be done in .
4. Cook from the frozen state to prevent excessive drip loss.
5. Scrub mussel shells thoroughly in water.

B. Write TRUE if the sentence is correct, and FALSE if it is wrong.

1. Fresh fish should be stored in a covered container away from other

food.
2. Fresh fish are stored for 1-2 days only to maintain quality.
3. Frozen fish should be frozen when received.
4. Thawed frozen fish can be refrozen several times to prevent spoilage.
5. Frozen fish should be stored at 0˚F.
 WRAP-UP
Direction. Enumerate ways on how to handle hygienically the following:
A. Fresh fish
1.

2.

3.
B. Frozen fish

1.

2.
3.

4.

C. Shellfish
1.

2.

3.

VALUING
Directions: Write a paragraph by answering the question “what is the importance
of hygiene and sanitation in handling fish?”

POST TEST
Direction. Read the questions carefully and write the letter of the correct answer.

1. How is frozen breaded fish being cooked?

a. Cooked from the frozen state.
b. Cooked after soaking in marinade.
c. Thawed in the refrigerator before cooking.
d. Thawed under running water before cooking.
2. Which of the following safety practices must be followed in handling frozen
fish?
a. Do not refreeze thawed fish.
b. Store fresh fish for 1-2 days.
c. Check freshness of fish before using.
d. Remove viscera from whole fish when storing.

3. What is the reason why scallops are not placed directly on ice when storing?
a. To retain shape.
b. To prevent freezer burn.
c. To prevent loss of flavor.
d. To prevent loss of nutrients.

4. Which of the following storing ways is best for live lobsters?

a. Packed in dry seaweed in a cool place.
b. Packed in a dry seaweed in a warm place.
c. Packed in a moist seaweed in a cool place.
d. Packed in a moist seaweed in a warm place.

5. What is the length of time for storage of cooked lobster meat stored at a
temperature of 30 to 34˚F?
a. 1-2 days c. 1-2 weeks
b. 3-4 days d. 3-4 weeks

6. What is the proper way of storing fresh fish?

a. Put fish directly on crushed ice.
b. Put in an open container on crushed ice. c.
Put in a covered container on crushed ice. d.
Put directly on crushed ice with other food.

7. Which of the following is a hygienic way of storing fish?

a. Remove entrails of fish before storing.
b. Wrap fish separately and freeze with other foods.
c. Wrap fish without removing the entrails to preserve shape when stored.
d. Remove entrails and wrap with fish in moisture-proof paper and freeze.

8. What is the correct temperature in storing frozen fish?

a.5 to 6˚F
b.3 to 4˚F
c.1 to 2˚F
d. 0˚F or below

9. What is the appropriate way of thawing frozen fish?

a. Thaw in refrigerator.
b. Soak in warm water.
c. Pour hot water over the frozen fish.
d. Place on the tray outside the refrigerator.
10.Which of the following method is used in preparing shrimps when served hot?
a. Cut shrimps into halves to release flavor.
b. Remove shell and devein shrimp before cooking.
c. Cook shrimp without removing the shell to preserve flavor.
d. Cut head of shrimp without removing the shell to retain flavor.

KEY TO CORRECTION
 Cookery 10
Food Technology 10 10
Quarter 3
Self-Learning Module 5
Cook Fish and Shellfish
Determine Varied Cooking Techniques
for Fish and Shellfish; Identify Steps
in Scaling Fish
 EXPECTATIONS

At the end of the learning period, the students should be able to:
A. State various techniques in cooking fish and shellfish.

B. Demonstrate the proper procedure in scaling fish.

C. Feel the importance of identifying appropriate cooking techniques for fish

and shellfish.

PRETEST

Directions: Read the questions carefully and write the letter of the correct answer.

1. Which of the following characteristics best describe lean fish?

a. Cook with oil because low in fat.
b. Cook without oil because low in fat.
c. Cook with dry heat because high in fat.
d. Cook with moist heat because high in fat.

2. What type of seafood is usually served with a sauce in order to have

moistness and richness to the food?
a. Fat fish
b. Lean fish
c. Shellfish like clams
d. Shellfish like lobsters

3. Which of the following ways is used in cooking lean fish in which it can gain
palatability from the added fat?
a. Cook fish by sautéing
b. Cook fish by poaching.
c. Wrap and broil fish over live charcoal.
d. Put fish in baking pan and bake at moderate heat.

4. What cooking method is well suited for fat fish?

a. Broiling c. sautéing
b. Pan frying d. simmering

5. Which of the following methods is best for shellfish to retain its richness and
flavor?
a. Avoid overcooking
b. Avoid overhandling
c. Cook over high heat for fast cooking.
d. Cook over high heat to extract more natural flavor.
 RECAP
Directions:
Enumerate ways on how to handle hygienically the following:

A. Fresh fish
1.

2.

B. Frozen fish
1.

2.

C. Shellfish

1.

2.
 LESSON
Cooking Techniques for Fish and Shellfish
 Lean Fish

These are fishes that are low in fat and can easily become dry especially
if overcooked.

Examples:

Red Snapper
Flounder

Pike

Sole fish

1. Served with sauce to give moisture and richness.

2. Moist heat method like poaching is well suited.
3. Baste with butter or oil if broiled or baked.
4. Do not overcooked in order to prevent drying.
5. Can be fried or sautéed to gain palatability from the added fat.

 Fat fish
These are fishes that are high in fat. The fat in these fishes prevent
dryness during cooking.

Examples:

Salmon Tuna Mackerel

Butterfish
Trout
 1. Poaching can be used in cooking fat fish.
2. Broiling and baking are the techniques well suited to fat fish.
3. Eliminate excessive oil by using the dry heat method of cooking.
4. Salmon and other fat fish can be cooked in fat but avoid too much
greasiness.

Fishes are very sensitive and have very little connective tissue. After
cooking a doneness test must be observed. These are:
1.Fish breaks up into flakes but doesn't quickly fall apart.
2.The flesh separates from the bone, and the bone color is no longer pink.
3. Flesh color turns opaque or white.

 Shellfish
1. Cook oyster just enough to heat through to become
juicy and plumb.
2. Do not overcooked clams to prevent from becoming
tough and rubbery.

3. Mussels are cook by just only heated through and

until shells open.

3. Shellfish should not be overcooked to retain richness

in flavor.
4. Avoid cooking lobster at high temperature or for too
long to prevent tough and dry meat.

5. Cook shrimp at low heat to prevent from becoming

tough and rubbery.
Identify the Steps in Scaling Fish

Even though there are a lot of ready-to-cook fish products from the market
today, it is still very important to know how to do the steps in scaling fish. Once
you are ready with the work area and the fish, you can start the scaling procedure.

1. Lay the fish flat on the board.

2. Hold the fish firmly on its head with your hand.

3. Start to rake the scales from the tail towards the head.

4. Repeat until all the scales are remove on one side.

5. Turnover the fish on another side and continue the process.

6. Remove all the scales especially near the fins, the collar and the
tail.

7. Rinse the fish to wash away the loosened scales.

ACTIVITIES
Directions.

A. Write TRUE if the statement is correct, and FALSE if the statement is wrong. Write your
an

1. Poaching is a moist heat method well suited for fish that are low in fat.

2. Lean fish can be brushed with butter or oil to prevent dryness when
broiled.

3. Fat fish can be cooked by poaching.

4. Broiling or baking is best for fat fish because of its richness in oil.

5. Using the dry heat method of cooking helps eliminate excessive oil from
fish high in fat.
B.
PERFORMANCE TASK
Directions: Record a video of yourself performing the Steps in Scaling a Fish. The video
presentation must be not be less than 1 minute. Send your videos in our Group Chat.
You will be graded by the rubric below.

Video Presentation Rubric

Needs Improvement Fair Good Excellent
Indicators

Content &
Organization –
B 1
Not organized.
Difficult to follow.
2
Portions may be poorly
documented and/or
Fairly well
3

documented and
4
The video shows a
continuous progression
Is your project Poor quality shows organized. Hard to organized. Format is of ideas and steps
organized and poor effort. follow the easy to follow. Good being performed are
documented? steps being explanation shows easy to follow. Well
performed. good effort. documented and
organized.

Usefulness – Video’s usefulness is The video demonstrated The video is focused The video is focused and
Does your video stay in question. Does not development of and informative. very informative
focused on an inform; does not stay computer technology;
informative topic? focused on the topic. has problems staying
focused on topic.

Creativity & Use of elements Minimal use of design Good use of graphics Excellent sense of
Elements of Design detracts from video. elements. No and/or other design design. Effective
– Is your video Too many or too gaudy transitions. Sound is elements. Some camera techniques used
interesting? Did your graphics; transitions, lacking or transitions are for the video and
choice of elements such too many clips, inappropriate or inappropriately placed. pictures. Video and
as film clips, pictures, backgrounds and/or scratchy. Some Sound quality is OK. pictures are focused and
backgrounds, and sounds detract from pictures or video clips Video clips or pictures of good quality. Smooth
transitions enhance content. Pictures or may be out of focus or are clear and in focus. transitions are
the project? video clips may be out “shaky”. appropriate and aid in
of focus or “shaky”. delivery of the
presentation.
Mechanics – Did Includes five or more Includes 3 – 4 Includes 2 – 3 Grammar, spelling,
you check your grammatical errors, grammatical errors, grammatical errors, punctuation, and
grammar and usage? misspellings, misspellings, misspellings, capitalization are correct.
punctuation errors. punctuation errors. punctuation errors.
.
Confidence – Did you The presenter shows The presenter shows a The presenter shows The presenter delivered and
perform the steps nervousness and little nervousness and confidence and performed the process
confidently? shyness and does not shyness and with delivered well with gracefully with ease and
make eye contact to minimal eye contact to proper eye contact to confidence and always
viewers. viewers. viewers. maintain eye contact to
viewers.
 WRAP-UP

Directions. Fill in the blanks with a word or group of words to make the
sentence complete.
1. Fish that are low in fat should be served with sauce to give .
2. Fish should not be overcooked to prevent_ .
3. The cooking method well suited for fat fish is .
4. Shellfish should not be to retain richness in flavor.
5. The test for doneness in a cooked fish, is it separates into but
does not fall apart easily.
6. In scaling fish, lay it in a position on the board.
7. Hold the fish firmly on the .
8. Rake the scales from the towards the head.
9. Make sure all the scales especially near the must be removed.
10.After all the scales have been removed, the fish to wash away
the loosened scales.
 VALUING
Directions.
1. Make at least three list of the seafood dishes you have prepared and cooked at home.
2. Enumerate what are the cooking techniques you have done in the
preparation and cooking of your fish and shellfish dishes.

Name of dish Cooking techniques

Example:
Fried Tilapia Frying

1.
2.
3.

POST TEST
Directions. Read the questions carefully and write the letter of the correct answer on a
separate sheet of paper.
1. Why is broiling an appropriate cooking method for fat fish?
a. Fat fish is cooked easily than lean fish.
b. Fat fish can be cooked only by broiling.
c. Fat fish is naturally tender and cooks quickly.
d. Fat fish contains fat that can tolerate heat without becoming dry.

2. What will be the effect if clams are overcooked?

a. Becomes soft and chewy.
b. Becomes tender and juicy.
c. Becomes tough and rubbery.
d. Becomes more tender and delicate.

3. Which of the following cooking techniques is NOT applicable for lean fish?
a. Cook fish by broiling to retain richness in flavor.
b. Serve fish with sauce to give moisture and richness.
c. Brush with butter or oil when baked to prevent drying.
d. Cook fish by sautéing to add palatability from the added fat.

4. What is the effect of cooking fat fish using broiling and baking?
a. Eliminates excess oil from fish.
b. Develops nutritional value of fish.
c. Prevents the fish from becoming dry.
d. Shortens the cooking process of fish.
5. Which of the following characteristics describe a cooked fish?
a. Flesh tightly clings to the bones.
b. The color of the flesh is translucent.
c. Fish form into flakes and fall apart easily.
d. Fish separates into flakes but does not fall apart easily.

6. Which of the following characteristics best describe lean fish?

a. Cook with oil because low in fat.
b. Cook without oil because low in fat.
c. Cook with dry heat because high in fat.
d. Cook with moist heat because high in fat.

7. What type of seafood is usually served with a sauce in order to have

moistness and richness to the food?
a. Fat fish
b. Lean fish
c. Shellfish like clams
d. Shellfish like lobsters

8. Which of the following ways is used in cooking lean fish in which it can gain
palatability from the added fat?
a. Cook fish by sautéing
b. Cook fish by poaching.
c. Wrap and broil fish over live charcoal.
d. Put fish in baking pan and bake at moderate heat.

9. What cooking method is well suited for fat fish?

a. Broiling c. sautéing
b. Pan frying d. simmering

10.Which of the following methods is best for shellfish to retain its richness and
flavor?
a. Avoid overcooking
b. Avoid overhandling
c. Cook over high heat for fast cooking.
d. Cook over high heat to extract more natural flavor.