Q2 Cookery 10 WK 1 8

K – 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 9 QUARTER 2
WORKSHEETS
Week 1
w
What I need to know?
At the end of the lesson, you should be able to
1. Name and classify vegetables
2. Recognize the facts in preparing, thawing, and washing vegetables
3. Wash raw vegetables following the standard procedure
4. Appreciate the proper way of washing vegetables at home
What I Know?
Activity 1: NAME GAME
Directions: Identify the picture of vegetables. Write the name of each vegetables on
the space provided below each picture.
What’s In?
Preparing vegetables can be threatening for some people because they
come in all kinds of shapes and sizes and have different flavors and textures.
However, after cooking them once or twice, and getting the feel of how to treat
them, one will be able to figure out the cooking methods or flavorings that suit
them best.
Vegetables are cooked to improve their color, texture, and flavor. Because
there are vast varieties, the cooking methods will also vary depending on the
preferred result. In professional food service production, vegetables are often
blanched, or par cooked in boiling salted water as a mise en place step, and
finished by other cooking methods such as sautéing, frying, or roasting. The
nutrient content, the taste and the texture of vegetable plants is affected the way
they are handled and cooked. With this reason, it is of utmost importance for
vegetables to be always washed before cooking or serving them raw.
Vegetables must be prepared before they are served or used as an

ingredient in a cooked dish. Prior to preparation, you need to identify the various
kinds of vegetables and different tools and equipment needed in the preparation
of vegetables since it is an important factor to consider in the preparation of
vegetables.
What’s New?
Activity 2: GIVE ME ONE
Directions: On the table below, write an example for each classification of
vegetables.
Classification of Classification
Example Example
Vegetable of Vegetable
Stem Vegetable Seed Vegetables
Leafy Vegetable Root Vegetables
Flower Vegetable Tuber Vegetables
Stalk Vegetables Fruit Vegetable
Fungi Vegetables Bulb Vegetables
What is It?
PRINCIPLES OF PREPARING VEGETABLES
Preparing vegetables
• Wash your hands before preparing foods. Hands should be washed thoroughly
with hot, soapy water for 20 seconds before and after handling fresh produce,
raw meat, poultry, or seafood, as well as after using the bathroom, changing
diapers, or handling pets.
• Removing outer leaves or peeling may decrease the amount of pesticide
residues or harmful microbes on fruits and vegetables.
• Wash all vegetables with cool tap water to remove dirt and residues.
• Scrub firm produce with a clean produce brush.
• Don't wash vegetables with household soaps and detergents.
• Don't cross-contaminate. Use clean cutting boards and utensils when handling
fresh produce. Use one clean cutting board for fresh produce and a separate
one for raw meat, poultry, and seafood.
• Wash surfaces often. Cutting boards, dishes, utensils, and countertops should
be washed with hot, soapy water after coming in contact with fresh produce or
raw meat, poultry, or seafood.
• Cutting boards and countertops can be sanitized with a solution of one
teaspoon of chlorine bleach in one quart of water. Be aware of the hazards
associated with storing and using bleach, and do not apply the solution directly
to fruits and vegetables.
• Refrigerate fresh produce within two hours of peeling or cutting. Discard cut
produce left at room temperature for more than two hours.
Preparing Fresh Vegetables
1.Washing
o Wash all vegetables thoroughly
o Scrub well unpeeled vegetables, like potatoes for baking
o Wash green leafy vegetables in several changes of cold water
o After washing, drain well and refrigerate lightly covered to prevent drying.
2. Soaking
o Do not soak vegetables for long periods to prevent flavor and nutrient loss.
o Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted
water to eliminate insects.
o Limp vegetables can be soaked briefly in cold water to restore crispness.
3. Peeling and Cutting

o Peel vegetables as thinly as possible.
o Cut vegetables into uniform pieces for even cooking
o Treat vegetables that brown easily with acid (potatoes, eggplants, sweet
potato) or hold under water until ready to use.
o Save edible trim for soups, stocks, and purees.
Serving
• Fresh produce should be placed unrefrigerated on the table not longer than
two hours.
• Use a cooler with ice or ice gel packs to transport or store cut fresh
vegetables at picnics or other summer events. Keep raw meats in a
separate cooler.
THAWING FROZEN VEGETABLES

Thawing frozen vegetables is a little more complex than the standard
method of thawing meats and seafood overnight in the refrigerator. Frozen
vegetables are an easy way to include more nutrient-rich foods in your diet. They
are convenient, have a long shelf life and cook quickly. Frozen vegetables are
often picked at the peak of ripeness and flash frozen, to preserve nutrients and
prevent spoiling. So, they have much of the same nutritional value as fresh
vegetables. If you purchase frozen raw or lightly blanched vegetables, you may
want to cook them and re-freeze them, so they are that much faster to prepare
for a quick meal. This process requires some strategy so that you do not lose too
much quality or essential nutrients.
1. Cook from Frozen

The preferred method of thawing frozen vegetables is to cook them direct
from frozen. Bring a little water ½ to 2/3 cup per 16 ounces of frozen vegetables
to boil in a covered saucepan over medium heat. Add the vegetables and cover.
Separate the pieces as they cook. Continue doing it until the vegetables are
tender, typically 7 to 10 minutes.
To stir-fry frozen vegetables, heat a wok or a skillet, add peanut oil. Add the
frozen vegetables and cook for 5 to 7 minutes until crisp.
2. Microwave
Microwave frozen vegetables is an alternative of cooking direct from frozen.

Place them directly in a microwave-safe bowl with 2 to 4 tablespoons of water,
and microwave it for 4 minutes. Check the vegetables and stir. Continue cooking
minute by minute until heated through.
For large ears of corn on the cob moderately in the microwave if you plan to
boil them on the stove top and consume immediately after cooking. This process
will heat the cobs through before the kernels turn mushy. Smaller ears may be
good to boil directly from frozen. Microwave frozen ears of corn in ¼ cup of
water. Start with 4 to 6 minutes for two ears, 8 to 10 minutes for four ears, and
11 to 14 minutes for six ears.
3. Thaw Under Water
Defrost exact leafy and bulky frozen vegetables, like broccoli spears, turnip
greens and spinach. Do this by holding them in their packaging under
cold running water. Avoid using warm or hot water. Press the packaging lightly
with your fingers and thumbs to feel the change in texture of the frozen
vegetables to thawed. Open the packaging and briefly drain in a colander before
using in a recipe.
Tips
It is important to cook frozen vegetables immediately after thawing to avoid
mushiness.
If you also have leftover thawed and cooked vegetables in your refrigerator, you
can freeze them within three to four days, but they may not taste up to par. If
you prefer, you can sauté, boil or steam most frozen vegetables without thawing
them first. Corn on the cob is best thawed in the refrigerator or in cold water
before cooking. However, leafy greens, such as spinach, do best when soaked in
cold water, or they may release too much water into your recipe.
Warning
Please do not thaw foods, including vegetables, on the counter or outside
because it will invite dangerous bacteria, which can lead to food poisoning. If you
thaw vegetables in the microwave, they reach a high temperature that calls
bacteria, so you must cook them immediately to preserve quality and prevent
food-borne illness. If you have left your vegetables outside of the refrigerator for
more than two hours, discard them, as they may have developed dangerous
bacteria.
Freezing is considered as one of the oldest, better, and most widely used
methods of food preservation. This method allows the preservation of taste,
texture, and nutritional value in foods. Freezing is a quick and convenient way to
preserve fruits and vegetables at home. Home frozen fruits and vegetables of
high quality and maximum nutritional value can be produced done correctly.
Freezing has beneficial effects of low temperatures at which microorganisms
cannot grow, chemical reactions are reduced, and cellular metabolic reactions
are delayed.
Frozen fruits and vegetables are not only a good source of nutrients but also
provide a steady supply of products and raw materials throughout the year.
WASHING RAW VEGETABLES

Washing of all fresh vegetables must be done using running and drinking
water before peeling, cutting, or eating.
• Wash hands with hot soapy water, for at least 20 seconds, before and after
handling fresh vegetables, or raw meat, poultry, or seafood, as well as after
using the bathroom, changing diapers, or handling pets.
• Wash all fresh vegetables under running, drinking water before peeling,
cutting, or eating. The wash water temperature should be 10 degrees
warmer than the temperature of any vegetable being washed to prevent
thermal shock and absorption of water and bacteria to the inside cells.
• Scrubbing with a clean brush is only recommended for vegetables with a
tough rind or peel (such as carrots, potatoes, cucumbers, and squash)
that will not be bruised or scratched by the brush bristles.
• Discard outer leaves of leafy vegetables like lettuce and cabbage before
washing.
• Do not wash fruits and vegetables with bleach or soaps - it can absorb into
the product and change the taste.
• Use of wax coatings on some vegetables keeps the moisture and keep good
quality. Wax coatings are safe to eat. Remove the wax by scrubbing with a
vegetable brush under running water.
Clean fresh vegetables before preserving even if it will be peeled.
• Work in small quantities to prevent loss of quality and nutrients.

• Wash vegetables with clean running water that is close to the temperature
of the vegetables. If the water temperature is too warm or too cold, any
bacteria near an opening or cut may contaminate the vegetables.
• Wash and drain vegetables BEFORE removing caps, cores, pits, seeds,
skins, or shells.
• Wash through several changes of clean water in a clean sink. Use water at
a temperature close to the temperature of the vegetables.
• Wash vegetables with rinds and skins using a vegetable brush under
running
water.
• Lift vegetable out of the water so the dirt is washed off and will not get
back on the food.
• Do not let vegetables soak in water.
• Do not use soap or bleach to wash vegetables. These products may change
the flavor and may not be safe to consume.
What I Have Learned?
Activity 3: DEAL OR NO DEAL

Directions: Write your opinion whether you agree or disagree to the following
statements
and justify your answer.
1. Work in small quantities to prevent loss of quality and nutrients.

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________
2. Wash vegetables with clean running water that is close to the temperature
of the vegetables
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________
What I Can Do?
Activity 4: IT’S SHOW TIME
Perform the steps in washing vegetables at home. Document the procedure by

taking a video with audio presentation. You may use materials or equipment
that is available in your kitchen. Send your video to the messenger account of
your teacher. Your work will be rated based on the rubrics below.
(95) 4 – Follow correctly the procedures in washing raw vegetables and performs
the
skill with initiative and without supervision.
(90) 3 – Follow correctly the procedures in washing raw vegetables and performs
the
skill satisfactorily without assistance or supervision.
(85) 2 – Follow the procedures in washing raw vegetables with minor error and
performs the skill satisfactorily with some assistance and/or
supervision.
(80) 1 – Was not able to follow the procedures in washing raw vegetables and
performs
the skill unsatisfactorily.
Assessment
Activity 5: FACT OR BLUFF
Directions: Tell whether the statement is a FACT or a BLUFF. Write F on the space
provided if it is a FACT and B if it is a BLUFF.
______1. The longer fruits and vegetables have been cut off from their life source
the
more nutrients they contain.
______2. Buying seasonal vegetables means the taste is much better and it will
be less
expensive.
______3. Fresh vegetables are crisp and have dull color.
______4. Frozen vegetables are often picked at the peak of ripeness and flash
frozen, to
preserve nutrients and prevent spoiling.
______5. The preferred method of thawing frozen vegetables is to cook them direct
from
being frozen.
______6. Microwave frozen vegetables is an alternative way of cooking vegetables
directly
From being frozen.
______7. In thawing vegetables under water, do not use warm or hot water.
______8. If you have left your vegetables outside of the refrigerator for more than
two
hours, discard them, as they may have developed bacteria.
______9. All fresh, new, and old vegetables should be washed under running
drinking
water before peeling, cutting, or eating.
______10. Retain outer leaves of leafy vegetables like lettuce and cabbage before
washing.
______11. Wash fruits and vegetables with bleach or soaps so as not to
change the taste.
______12. Use of wax coatings on some vegetables will keep the moisture and
preserve
good quality.
______13. Wash vegetables with clean running water that is close to the
temperature of it.
______14. Wash and drain vegetables BEFORE removing caps, cores, pits, seeds,
skins, or shells.
______15. Do not let vegetables soak in water.
Write your personal insights about the lesson by

completing the line….
I realized that _______________________________________________________

_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
______________________________
Prepared by: Checked by:
JENNIFER P. CULTURA JEREME F. FALCATAN

Subject Teacher School Principal
COOKERY 10 QUARTER 2
WORKSHEETS
Week 2
What I Need to Know?
1. Identify market forms of vegetables
2. Enumerate the factors to consider in choosing vegetables
3. Distinguish differences on the methods of cooking vegetables
4. Select various kinds of vegetables according to given menu
What I Know?
Activity 1: WORD HUNT
Directions: Locate the given words in the grid. Circle or highlight the 15 words
listed on the right side. Complete the table by writing needed information.
Choose your answer from the encircled or highlighted word on the grid.
Factors to consider in Methods of cookin
choosing vegetables vegetables
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
6. 6.
What’s In?
Knowing the different market forms of vegetables can help in deciding
which vegetables to buy and prepare. Vegetables that are available in the market
are fresh, frozen, dried, or canned.
When it comes to good nutrition, all four forms of fruits and vegetables
matter.
Buying fruits or vegetables may seem to be a very simple activity. Anybody
who has money can buy fruits and vegetables. If you tell a kid within 7 to 8
years of age to get vegetables, he goes to the market and buys them. But buying
vegetables or fruits in a right way does require some efforts. The work of buying
sounds to be very simple but every person should apply his thoughts before
buying them.
When shopping for vegetables, the key factors are firmness and
color. Choose those that are as firm or crisp as possible and consistent in
coloring. Unlike fruit, smell does not play a big factor in a vegetable’s freshness,
although anything that smells overly sweet or sour has likely passed its prime.
Before you begin picking through your favorite golden delicious apples or
sorting through leafy bundles of lettuce, there are a few key things to keep in
mind. It is important to know that most commercial farms pick fruit and
vegetables well before ripeness so that they are delivered to the grocery store at
the peak of freshness. However, your senses play the biggest role in identifying
the best fruits and vegetables, and you will have to use your hands, eyes, and
nose.
What’s New?
Activity 2: FILL ME IN
Directions: Complete the sentences by writing the correct word on the space
provided.
Choose your answers from the group of words on the right side
1. Fresh ____________________ are those that have undergone little or no
processing
from the time they were harvested to the time they were marketed or sold.
2. Fresh vegetables are often referred to as ____________________ and are
normally sold in the market, grocery stores, supermarkets, roadside
stalls, farmer’s market, and vegetable farms.
3. ____________________ vegetables are commercially packed in plastic bags
or cardboard boxes.
4. Frozen vegetables are ____________________ thoroughly to remove any dirt,
debris and the chemicals that have been used.
5. The vegetables that are frozen are then sorted and inspected, to get rid of
any vegetables that are not fit for ____________________.
6. Dried form of vegetables is dried or ____________________ to preserve and
prolong their shelf life.
7. Drying is done by removing ____________________ from vegetables that can
obstruct the growth of bacteria, yeasts and molds can also stimulate
spoilage and rotting of vegetables.
8. Freezing, drumming, and sunning are the methods of ____________________
vegetables.
9. Canning is the form of vegetables where vegetables are
____________________.
10. ____________________ makes cooking with vegetables easier and more
convenient.
What Is It?
MARKET FORMS OF VEGETABLES
1. Fresh. Fresh vegetables are those that have undergone little or no
processing from the time they were harvested to the time they were
marketed or sold. Which also means that they remain in the same state
from the time they were harvested. Fresh vegetables are often referred to
as produce and are normally sold in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market, and vegetable farms.
2. Frozen. The forms of vegetables that are commercially packed in plastic
bags or cardboard boxes. Naturally, these are frozen within hours of
harvest, but undergo several steps to warrant that their quality is
preserved before the actual freezing process.
a. They are washed thoroughly to remove any dirt, debris and the
chemicals that have been used.
b. They are often blanched or cooked quickly in a boiling water, and
then shocked in ice water to stop the cooking process.
c. The vegetables are sorted and inspected, so as to get rid of any
vegetables that are not fit for consumption.
d. They are packaged and shipped off to wholesalers and distributors,
to supermarkets and grocery stores.
3. Dried. These are vegetables that are dried or dehydrated to preserve and
prolong their shelf life. The process is done by removing water from
vegetables and obstruct the growth of bacteria, yeasts and molds that can
stimulate spoilage and rotting of vegetables. Methods of drying vegetables
are: freeze drying, drum drying and sun drying.
4. Canned. This is the form of vegetables where vegetables are preserved.
Like freezing and drying, it helps make vegetables last longer. It makes
cooking with vegetables easier and more convenient.
Points to be considered before buying vegetables and fruits
1. The price of the vegetables
Price is an important factor to be considered before buying vegetables. You
must know the actual market price of a particular vegetable you want to buy. If
the sellers say that the price of an egg plant is 10 pesos for ¼ kg, just give a
thought if the price is fairer. Then bargain with the seller regarding the price of
the vegetable. Convince him that the price is much cheaper elsewhere so tell him
that you cannot pay more. If he is not willing to pay the price, then tell him that
you can look elsewhere. Then most of the seller reduces the price of the
vegetable.
2. Geographical location
The vegetable stall should be nearer to your home. The price of the
vegetable is never so high and hence do not go to a distant place where you need
to travel by bus or rikshaw to get the vegetable. You simply spend double
amount to buy such a cheap vegetable. Remember that you should not spend
other expenses just to buy a vegetable. If you think that the vegetable seller
nearer to your home does not sell fresh vegetables, then you can walk a little
distance and buy the vegetables. Always try to minimize costs.
3. The vegetable you need
Before buying a vegetable, you must properly note down the type of
vegetables you want to buy. Some people hastily buy the vegetables that are
already kept in the house. Check out into your baskets, refrigerators, or bags
properly the type of vegetables that are already bought. You must buy the
vegetables that are not kept in the house.
4. Quantity of buying
You must buy the vegetables depending upon the number of members in
the house and the consumption of vegetables. If three members are residing in
the house then buy the quantity that suits your needs. You must also have the
idea of total consumption in the house. Normally if three members reside in the
house the quantity that is required is ¼ kg. The vegetables should be consumed
during the day. Do not buy many vegetables in the house and stuff the fridge.
Even refrigerators cannot preserve vegetables for more than 3 days.
5. Freshness of the vegetables
The vegetables that are to be bought should be fresh. So, do you buy the
vegetable that seem to be very stale. The vegetables may not be the ones that are
freshly bought from the market, but they should not lose their texture. If you are
buying ladies finger(okra), then the vegetable should appear smooth when you
touch it. If the vegetable gets stale, then it becomes rougher. In this way you
must test many other vegetables before buying.
6. Good quality
The vegetable should not be rotten from within and should appear good. If
the vegetable is rotten then usually a black pore appears somewhere. You must
view the vegetables very carefully before buying.
Tips for buying fresh vegetables
When shopping for vegetables, key factors are firmness and color. Choose those
that are as firm or crisp as possible and consistent in coloring. Unlike fruit,
smell does not play a big factor in a vegetable’s freshness, although anything
that smells overly sweet or sour is likely passed its prime. As you browse your
vegetable aisle, consider the following:
• Bell Peppers—Bell peppers should be firm and void of any soft spots. No
matter which color pepper you are purchasing, look for consistency along
the entire surface and avoid any with split or broken stems.
• Cauliflower and Broccoli—Color is a key indicator of the freshness of these
vegetables. Broccoli should be a pale green and cauliflower should be an off-
white, void of any yellowing or browning. The heads should be heavy and
compact.
• Corn—The husk of corn should be pale green and moist looking, free of any
browning or drying. Whether purchased with or without the husk, the
kernels should be plump and firm to the touch.
• Root/Bulb Vegetables—Carrots, beets, potatoes, and onions should be hard
to the touch and free of any cracking or soft spots. If roots are still attached,
they should be sturdy and crisp, void of any wilting.
• Leafy Greens—Use your fingers to assess as many layers of the greens as
possible. Both the leaves and stalk of kale, lettuce, and cabbage should be
crisp, void of wilting or browning. Check for any tears in the leaves. While a
few are expected to occur during delivery, avoid any with tears that are
beginning to brown.
Cooking vegetables
Cooking activates flavor molecules and provides important textural

changes to vegetables.
Use optimal cooking methods and techniques to preserve color, flavor,
texture, and nutrients.
Overcooking can create bitter or unpleasant flavors to develop in vegetables
from the cabbage family.
Vegetables in the onion family mellow and sweeten when cooked.
Methods of cooking vegetables
1.Boiling
Boiling is fast and easy to control. The secret is to use as little water as
possible and avoid overcooking, so all the vitamins and flavor are retained. For
vegetables such as broccoli, cut into equal-sized pieces. Add to a pan of boiling
water, quickly bring back to the boil, cover, then simmer until the vegetables are
just tender. To evenly cook potatoes and other starchy roots, such as parsnips
and carrots, place in cold water and boil them gently to allow the heat to diffuse
through the vegetables.
2. Steaming
Steaming vegetables is the best way of retaining flavor, color, and vital
nutrients. Just be careful not to overcook them as this will make them limp and
tasteless. There are two ways to steam vegetables: either place them loosely in a
steamer and cover, or to steam them in their own juices, wrap in baking
parchment or foil then cook in the oven at 180°C, gas mark for 20 minutes until
tender. This last technique is ideal for delicate vegetables, such as asparagus
and baby vegetables.
3. Blanching
Blanching is a technique used to soften vegetables, either to remove their
raw edge before adding to salads or to loosen skins on foods such as tomatoes or
shallots. Vegetables should also be blanched before they are frozen, as this
destroys the enzymes that cause deterioration. Just add vegetables to a pan of
boiling water, return to the boil and cook for one minute. Then plunge the
vegetables into iced water to stop the cooking process. Drain and pat dry with
kitchen paper before using or freezing.
4. Roasting
Roasting is not just for potatoes - root vegetables, squashes and tomatoes
all taste wonderful cooked this way. Roasting works by intensifying flavors and
causing natural sugars to caramelize, creating a crisp outer coating and a tender
center. For the best results, preheat the oven to 220°C, gas mark 7 and if you
are using root vegetables, preheat the cooking oil for a crisp finish. Cut large
vegetables into even-sized chunks and toss in olive oil and fresh herbs, if you
wish.
5. Stir-frying
Stir-frying uses very little oil and cooks’ vegetables quickly, so they keep
their texture and taste. Cut the vegetables into small, even-sized pieces, add a
little oil to a preheated wok or frying pan and heat until just smoking. Start with
the vegetables that need the longest cooking and keep stirring as they cook. Do
not overfill the pan, as they will steam rather than fry - cook in batches instead.
If you are adding a sauce, do so at the very end, then toss to coat and serve
immediately.
6. Griddling
Griddling and barbecuing are direct heat cooking methods, which produce
vegetables with a crisp coating and a tender center. For the best results, make
sure your barbecue or griddle pan is hot before you start. Slice the vegetables so
they sit flat in the pan, then brush with a little oil. Avoid pricking them while
they are cooking, as this will release their juices and dry them out. To get the
chargrilled stripe effect, do not move them as they cook - just turn them once.
What I have learned?
Activity 3: PAIRED ME UP
Directions: Match the method of cooking in column A with its description in
column B.
.
What can I do?
Activity 4: MARKET LIST

Directions: Make a market list by writing five basic vegetables needed in cooking
the given menu. Write your answer on the space provided.
-- a dish in American -- is a Spanish dish

-- a Philippine stew
Chinese cuisine with composed of beef
with meat or sea food and
meat and eggs, cooked quickly with chunks stewed with saba bananas
vegetables, complemented with a
vegetables, and bound in a starch- and selected vegetables
thick savory peanut sauce
thickened sauce.
Assessment
Activity 5 : CROSSWORD PUZZLE
Directions: Complete the crossword by filling in a word that fits each clue.
Write your personal insights about the lesson by
completing the line….
I realized that
_____________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
________________________

WORKSHEETS
Week 3-4
1. Name locally available vegetables and its menu.
2. List the five (5) techniques in food presentation.
3. Recall some facts in food presentation.
4. Present vegetable recipes with appropriate sauces and accompaniments.
5. Appreciate the value of cooking and presenting vegetables.
What I Know?
Activity 1: LOCAL VEGGIES
Directions: Write the vegetables commonly found in your area. Give one local
menu out of each given vegetable. Seek the help of other family member. You
may also refer to the vegetables available at home and to the menu cooked at
home. The first one is an example for you.
Vegetables Menu Vegetables Menu

Sauted
1. ampalaya 6.
ampalaya
2. 7.
3. 8.
4. 9.
5. 10.
What’s In?
Did you know that before the food ever touches your tongue you’ve already
tasted it? That may sound impossible, but we visually taste our food long before
we ever taste it in our mouths. As you see a waiter carrying your plate to your
table to begin deciding how the meal will taste based on how the food looks. In
simpler terms, this visual tasting experience comes down to good or bad food
presentation. If the food looks appetizing, you’re more likely to want to try it and
enjoy it when you do.
Food presentation is an art, and it is the best way for a chef to bring their
personality into a dish. How you choose to present food to your guests is an art
form, and you get to choose what that art looks like. You can bring the culture of
the food to the surface of the dish with traditional presentation or make something
totally unique with a more abstract technique. Presenting food is the key to pulling
all five senses into the experience of eating.
What’s New?
Activity 2: FILL ME IN
Directions: To start the lesson on the presentation of prepared vegetable dishes,
please do the activity below by giving the five techniques in food presentation.
Write on the box the correct word or group of words.
FOOD
PRESENTATION
TECHNIQUE
What Is It?
A plate should engage the senses and draw the diner into it, much as a painting
will draw in the observer. The dish should be carefully planned to balance tastes,
textures, colors, and cooking methods. With a little extra time, spent plating, you can
utilize the texture, color, and taste of the food to create a masterpiece on the plate. A
story for your guests to read first with their eyes, and then with their mouths.
Things to remember before plating food
Before you begin preparing your dish, you should consider the kind of cuisine
you're serving. Are you making a hearty steak dinner, or are you preparing a delicate
side dish or appetizer? You can't start building your plate until all of your flavors are
finalized, and so it's wise to have your ingredients prepared before you begin the actual
plating process.
In addition, you'll want to consider portion sizes before you begin plating. To do
so, focus on balancing your protein, carbohydrate, and vegetable to create a
nutritionally balanced meal. Ultimately, ingredients carefully placed will create art, but
presentation should never outshine taste.
Food Presentation Techniques

1. Proportioning
Correct proportioning of a dish is essential not only to its attractiveness
but also plays an integral role in controlling the costs. The portion of each
ingredient should be pre-decided and maintained while plating.
Choose the right plate size. The plate or bowl size should match the
portion/quantity of food served. It looks unprofessional if the plate is too small
for the portion of food served. It can make the dish look messy and overcrowded.
On the other hand, small portions served on large plates seem scanty. You can
leave a half-inch of space between the food and the edge of the plate.
2. Styling
The next food presentation technique is related to the way you put a dish
together or style a meal. The most important rule of this food presentation
technique is balancing contrast and variety. Decorating the dish more than it is
required, too, can end up ruining it or making it hideous.
Position the main ingredient as the center of attention and make the other
elements complement it, rather than hide it. Also, pay attention to colors. Herbs
and vegetables bring color and flavor to the dish. Play with colors and textures of
the plates by adding different sauces. As per customer psychology, serving odd
quantities of food items like shrimps and mushrooms adds to the visual appeal.
3. Choosing the Right Tableware
A larger plate will give you more space to work with your creativity and the
dish. But keep in mind that you do not need to fill your plate so full that there’s
no room left and it starts looking overcrowded. It doesn’t matter how delicious
the food is; no one would be tempted to eat it if it is served on an unattractive
plate.
Present your plates according to the occasion. Also, cracked or broken
crockery can be a real turn-off for customers.
Conduct regular checks to replace any broken chinaware. Once you
understand the intricacies of choosing tableware, you can experiment with
different plate shapes, sizes, and colors. Many food presentation techniques
include the use of plates of different shapes and colors. Modern style plating or
contemporary plating is one of them.
4. Timing
Food plating is all about timing. Make sure you don’t take too much time
to decorate, modify, or plate a dish that it turns cold when it was supposed to be
served hot or vice versa. Remember to include the plating time in the preparation
of the dish, and inform your guests of the time it would take to serve it.
When you are in a bind, you can always follow the traditional clock
pattern plating technique: - dividing the plate as zones of a clock from the
customer’s point of view and then presenting the starch between 9 o clock to 12
o clock, vegetables between 12’o clock to 3 o clock and protein between 9’o clock
to 3’o clock.
5. Garnishing
The Garnishing process improves the texture and flavor of a dish.
Though it sounds simple, this food presentation technique also requires care
and precision. The taste and feel of the garnish will add to the texture of the
dish; hence you must choose your garnish carefully and make sure you do not
overdo it.It can be as simple as a colorful ingredient, which, if paired, creates a
more alluring dish to combinations of different fruits, sauces, and seeds, which
will add to the flavor, acidity, and texture of the dish. Also, try to use easily
identifiable organic garnishes whenever possible to avoid the hassles of removing
it before serving it to customers.
What’s More?
Activity 3. COMPILATION
Directions. Make a compilation of 10 simple vegetable recipes (A recipe must

have name of menu, ingredients and procedures) You can make this by the
following options:
➢ Copy a recipe on your notebook to be submitted at the end of the quarter.
➢ Cut recipe from old magazine, food wrapper or any printed materials then
paste it on your notebook to be submitted at the end of the quarter.
Be guided by the following rubric:
SCORE CRITERIA
95 Compiled recipe properly and illustrate the complete parts of recipe in a very attractive manner
90 Compiled recipe properly and illustrate the complete parts of recipe in an attractive manner
85 Compiled recipe properly and illustrate the complete parts of recipe in a less attractive manner
80 Compiled recipe properly and illustrate the complete parts of recipe in disorderly manner.
Activity 4. IS IT TRUE?
Directions. Recall some facts in food presentation. Put a check on the space
provided before each number if it is true about food presentation and leave it
blank if it is not.
__________ 1. It is said that in food presentation, the HOW is very important,

because even
before the food touches your tongue, you have already tasted it.
__________2. The way you choose to present the food to your guests is an art
form, and you get to choose what that art looks like.
__________3. Food presentation can bring culture of the food to the surface of the
dish with traditional presentation.
__________4. In proportioning, the plate or the bowl size should match the
portion or quantity of the food served.
__________5. Styling refers to positioning the main ingredient as the center of
attention and making the other elements complement it rather
than hide it.
__________6. Herbs and vegetables do not bring color and flavor to the dish.
__________7. As per customer psychology, serving familiar quantities of food

items like shrimps and mushrooms adds to the visual appeal.
__________8. Presenting the food to be served using a small plate, will give you
more space to work with your creativity and the dish.
__________9. Regular checking for any damage chinaware is not so important in
food presentation.
__________10. In garnishing the food, the taste and feel will add to the flavor of
the dish; hence you must choose your garnish carefully and make
sure you do not overdo it.
What can I do?
Activity 5. IT’S SHOW TIME
Directions. Cook and present one vegetable dish. Document it by taking a video
of the whole process while doing the vegetable dish with audio presentation. You
may use materials or equipment that is available in your kitchen. Your work will
be rated based on the rubrics below.
DIMENSION PERFORMANCE LEVEL
Very Needs
Excellent Satisfactory
Satisfactory (19 Improvement
(20 pts) (18 pts.)
pts.) (15 pt.)
Uses tools and Uses tools and

Uses tools and Uses tools and
equipment equipment
equipment equipment
1. Use of tools correctly and incorrectly and
correctly and correctly but
and equipment confidently less confidently
confidently at less confidently
most of the most of the
all times sometimes
times time
Manifests less
Manifests clear
understanding
2. Application Manifests very understanding
Manifests clear of the step by
of clear of the step by
understanding step procedure
procedures understanding step procedure
of the step by seeking
of the step by but sometimes
step procedure clarification
step procedure seeks
most of the
clarification
time
Works
Works Works Works
independently
independently independently independently
with ease and
with ease and with ease and but with
confidence
confidence at confidence assistance from
most of the
all times sometimes others
time
Observes Not observing
Observes Observes
safety safety
3. Safety work safety safety
precautions precautions
habits precautions at precautions
most of the most of the
all times sometimes
time time
Output is very Output is very Output is very Output is not so
presentable presentable presentable presentable
4. Final Output and taste and taste and taste is and taste is not
exceeds the meets the little below the within the
standard. standard. standard. standard.
Work Work
5. Time Work Work
completed completed 6 or
completed completed 5
within allotted more days
Management ahead of time days beyond
time beyond
Assessment
Activity 6. MULTIPLE CHOICE

Directions: Read the following statement carefully. Choose the letter of the correct
answer.
Write your answer on the space provided before each number.
___________ 1. This is the art of modifying, processing, arranging, or decorating

food to
enhance its aesthetic appeal.
a. visual presentation c. sauce presentation
b. food presentation d. traditional presentation
___________ 2. It is the best way for a chef to bring their personality into a dish.
a. traditional presentation c. visual presentation
b. food presentation d. sauce presentation
___________ 3. The type of presenting the food which is often considered by chef’s
at
many different stages of food preparation.
a. food presentation c. sauce presentation
b. visual presentation d. traditional presentation
___________ 4. In food decoration, we can also use this aside from using edible
garnishes.
a. food edibles c. fresh goods
b. inedible garnishes d. vegetables
___________ 5. This is what we call the person who carries or serve foods on tables.
a. baker c. saucier
b. waiters d. chef
___________ 6. It is the appearance of the food where you are more likely to try it
and enjoy
it.
a. looks tasty c. looks catchy
b. looks appetizing d. looks familiar
___________ 7. This is the key to pulling all five senses into the experience of eating.
a. decorating the food c. cooking the food
b. presenting food d. garnishing food
___________ 8. The way of presenting food where it has an integral part in
controlling the
cost.
a. styling c. timing
b. proportioning d. garnishing
___________ 9. It is a food preparation technique where you leave a half-inch of
space
between the food and the edge of the table.
a. garnishing c. styling
b. proportioning d. timing
___________ 10. A food preparation technique which is related to the way you put
a dish
together or style of a meal.
a. right tableware c. garnishing
b. styling d. proportioning
___________ 11. This technique of food presentation where it improves the texture
and
flavor of a dish.
a. timing c. styling
b. garnishing d. right tableware

WORKSHEETS
Week 5-6
1. Name the kitchen tools, and equipment and ingredients based on required
standard
2. Identify types, varieties, market forms, nutritive value, and composition of fish and
seafood
3. Handle seafood hygienically
4. Appreciate the value of ensuring the maximum quality and maintain nutritional
value of fish and shellfish
What I Know?
Activity 1: MAKE A LIST
Directions: List down specific name of FISH and SHELLFISH that are available in our
community.
_____________________ _____________________ _____________________

______________________
_____________________ _____________________ _____________________

______________________
_____________________ _____________________ _____________________

______________________
What’s In?
Activity 2: LET ME KNOW
Directions: In the previous lesson we already learned how to prepare, cook, and store
vegetable. Now, enumerate at least 10 tools and equipment’s you have been
using at home. Write your answer on the space provided below.
_____________________ _____________________ _____________________

______________________
_____________________ _____________________ _____________________

______________________
_____________________ _____________________ _____________________

______________________
What’s New?
A tool can be any item that is used to achieve a goal. Equipment usually denotes
a set of tools that are used to achieve a specific objective. Equipment is only used by
human being. Some kitchen tools used in preparing fish and seafood blade tweezers, fins
shears, fish scales, lobster picks, shellfish knives, bone tweezers and cutting board. While in
cooking we used griller, frying pan, fish steamer, oven, fish spatula and tong.
As with any type of food it is important to handle seafood safely to reduce the risk
of foodborne illness, often called “food poisoning.” Follow safe handling tips for buying,
preparing, and storing fish and shellfish. You and your family can safely enjoy the fine
taste and good nutrition of seafood. How long your fresh seafood will last depend on the
condition of the product when you purchased it and on how well you take care of it.
When storing fresh seafood, keep it in the coldest part of the refrigerator. Use a
thermometer to make sure your home refrigerators is operating at 40°F or lower. Fish will
lose quality and deteriorate rapidly with higher storage temperature – so use ice when
you can. Always purchase seafood last during your shopping trip, and bring a cooler to
transport it home. If you have caught your own fish, do not let them sit on the deck until
you come back to the dock. Bury them on ice immediately or use an ice slush with
approximately 2 parts ice to 1 part water to keep your catch cold.
What Is It?
Tools and Equipment Needed
Fish bone tweezers- are used for removing small bones from raw fillet of fish. The ends
perfectly touch, allowing you to grip the most bone and ll them out.
Kitchen shear- also known as kitchen scissors, are intended for cutting, trimming food such
as meat and fish.
Shellfish knives-this is a classic looking pocketknife ideal for gently opening oyster and
shellfish.
A cutting board (or chopping board) is a durable board on which to place material for
cutting. The kitchen cutting board is commonly used in preparing food.
A kitchen knife is any knife that is intended to be used in food preparation. While much of
this work can be accomplish with a few a few general purposes.
Rubberized gloves-Its primary purpose is the protection of the hand in performing tasks
especially during the preparation of fish.
Brushes made for multiple kitchen tasks. They can be used for sanitary cleaning or they can
be used to clean food, such as fruits, mushrooms, or shellfish. Kitchen brushes are available
in any shapes.
A spatula is a hand-held tool that is used for lifting, flipping, or Spreading.
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and
browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides
A grill is a device used for cooking food. With a grill, food is usually roasted. Some grills use
charcoal or wood, and other grills us propane gas to cook the food. Using wood or
charcoal makes smoke and changes the flavor of the food.
Tongs-used for picking up pieces of coal and placing them on a fire without burning
fingers or getting them dirty
Plating Plate - Choose your plate wisely by making sure it's big enough to allow your food
to stand out.
Oven- is a thermally insulated chamber used for the heating, baking, or drying of a
substance, and most commonly used for cooking.
Refrigerator -sometimes called fridge is a machine for keeping items cold or good
(unspoiled) for a longer period of time.
Plastic Packaging for frozen-used for packing frozen products like fish and meat.
A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan or ceramic used
in an oven.
Fish scaler - is a kitchen tools used for taking out the scales of the fish.
Composition and Nutritive Value of Fish

Fish and shellfish contain high quality protein and other essential nutrients and are
important part of a healthful diet. In fact, a well-balanced diet that includes a variety of
fish and shellfish can contribute to heart health and aid in children’s proper growth and
development. Fat Fish are those that are high in fat and lean fish are those are least in
fat. It is important to recognize the kind of fish that we are going to prepare and cook so
that we can know what cooking methods are suitable in that kind of fish to prevent
overcooked and undercooked. Overcooking of seafood can cause loss of flavor and
lessen the nutrients value. Undercooked seafood can lead also into poisoning.
A fish is made up of water, protein, fats and small amount of minerals and vitamins. It
has very little connective tissue. This means that:
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.
Fish are divided into two types:

A. Fat Fish – the term “fatty fish” these are the tastiest and healthiest food from the
sea. Oily fish and full of omega -3 fatty acids such as (salmon, tuna,
trout, mackerel).
B. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)
Classifications of Seafood
FIN FISH SHELLFISH

SALTWATER FISH FRESH WATER
MOLLUSK CRUSTACEANS
FISH
FLAT ROUND
FLAT FISH ROUND FISH
FISH FISH
BIVALVES UNIVALVES CEPHALOPODS shrimp
Flounder Bass Catfish Clams Abalone Squid crab
Sole Mackarel Mudfish Oyster Octopus lobster
Market Forms of Fish

1. Whole round- completely intact, as caught
2. Drawn- viscera removed
3. Steak- cross section slices, each containing a section of backbone.
4. Dressed-viscera, scales, head, tail and fins are removed.
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 fillet
Market Forms of Shellfish

A. Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned
B. Crustaceans
1. live
2. cooked meat, fresh or frozen.
Characteristics of Shellfish
A. 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 fried quickly.
B. Crustaceans
The lobster shell is dark green or bluish green but turns red when cooked
Live lobster must be alive when cooked.
Checking the freshness

A. 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.
B. 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 Storing 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 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.
Handling and Thawing frozen fish

1. Thaw in refrigerator, never at room temperature. If pressed for time. If keep in
original moisture-proof wrapper and thaw under cold 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.
Handling and Thawing frozen fish

1. Thaw in refrigerator, never at room temperature. If pressed for time. If keep in
original moisture-proof wrapper and thaw under cold 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.
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 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
headfirst 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
What’s More?
Activity 3. I SMELL FISHY
Directions: Read and carefully analyze the statement. On the space provided, write FISH
if the statement is correct and FISHY if it wrong.
_________________1. Oysters have rough and regular shell.
_________________2. Fresh shrimps should smell fresh and sweet.
_________________3. Glazed shrimp should be shiny with no freezer burn.
_________________4. Frozen Crabmeat should be treated like any other frozen fish.
_________________5. Strong fishy odor or brownish in color is a sign of age or spoilage of

mussels.
_________________6. Glazed shrimp should be shiny with no freezer burn.
_________________7. Live crabs should be kept alive until cooked.
_________________8. Frozen crabmeat is very perishable when thawed.
_________________9. Shucked scallops cannot be cooked without further preparation.

________________10. Keep scallops covered and refrigerated (30°F to 34°F).
________________11. Shrimp can keep frozen at 0°F (-18°C) or lower
________________12. It is not necessary for peeled shrimps to wrap before placing on ice.
________________13. Handle thawed fish as fresh fish. Do not refreeze.
________________14. Fresh fish cannot store in refrigerator for 1 to 2 days.
________________15. The maximum storage time of frozen fish especially fat fish is 6 months.
Activity 4. FILL ME IN
Directions: Write the missing word on the space provided to complete each sentence.
Fish and Shellfish

Before preparing fish and shellfish for cooking you need to prepare the tools or
utensils to be used. The following tools to prepare are fish bone tweezers used for
removing small (1)____________________ from raw fillet of fish, kitchen shear is also known
as kitchen (2)____________________, chopping board is a durable board on which to
place item or material for (3)____________________, shellfish knives is a classic looking
pocket knife ideal for opening (4)____________________ and kitchen knife is used for
general purposes or (5)____________________ preparation.
Fish consists of water (6)____________________, fat and small amount of minerals and
(7)____________________. Fish has very little connective tissue. It means fish cooks very
quickly, even at (8)____________________ heat. Fish is naturally tender. High heat will result
to toughening of protein. Moist heat methods are used not to create tenderness but to
preserve moistness and provide variety. Cook fish must be handled very carefully.
(9)____________________ fish are those that are high in fat like salmon, tuna, trout and
mackerel. (10)____________________ fish are those that are low in fat the following
examples are sole, red snapper and bass.
Shellfish is a fish with an (11)____________________ shells but no internal bone structure.
They have (12)____________________ outer shells. Shellfish fish are classify into two groups,
the mollusks and crustaceans. Mollusk are (13)____________________ sea animals and can
be eaten raw like clams. Crustaceans are animals with (14)____________________ shells
and (15)____________________ legs like shrimps crabs and lobster.
What can I do?
Activity 5. IT’S MY DAING
A. Directions: Your mother task you to prepare and cook (Daing na Bangus) for breakfast.
List down tools and utensils you need to prepare in preparing and cooking (Daing na
Bangus).
____________________________ ___________________________
__________________________
________________________________ ________________________________
B. Direction: Draw a market form of Daing na Bangus.
Assessment
MULTIPLE CHOICE
Directions: Read the following questions carefully. Choose the letter of the correct
answer.
______1. Which of the following are the tool used for removing bone especially in
preparing
fillet?
A. Bone tweezers B. Baking tray C. Brushes D. Knife
______ 2. Which of the following tools is not used in scaling and deboning fish?
A. Chopping board B. Kitchen knife C. Shellfish D. Plating plate
______ 3. Which equipment is used for storing food (unspoiled) for longer period of
time?
A. Cabinet B. Fridge C. Kitchen ware D. Storage box
______ 4. Which of the following is intended to be used in preparing food for general
purposes?
A. Bowl B. Cutting board C. Kitchen knife D. Shell knife
______ 5. Which of the following is a flat-bottomed pan used for frying, searing and
browning of food?
A. Frying pan B. Grill C. Pressure cooker D. Steamer
______ 6. Which kind of fish has no internal bone structure?
A. Fin fish B. Freshwater fish C. Round fish D. Shell fish
______ 7. Which of the following fishes is high in fat?
A. Bass B. Cod C. Mackerel D. Red
Snapper
______ 8. Which of the following fish is low in fat?
A. Cod B. Salmon C. Trout D. Tuna
______ 9. Which is the market form of fish when viscera, head, tail and fins are
removed?
A. Butterfly B. Dressed C. Fillet D. Sticks
______10. Which of the following is a freshwater fish?
A. Bluefish B. Cat fish C. Grouper D. Sole
______11. Which market form of fish requires both sides of a fish still joined but bones
are
removed?
A. Butterfly B. Drawn C. Fillet D. Steak
______12. Which of the following market form of fish is completely intact,
A. Butterfly B. Drawn C. Fillet D. Whole or
round
______13. Which of the following is not the market form of mollusks?
A. Mollusks live in shell.
B. Mollusks can be stored in canned
C. Chucked mollusks can be fresh or frozen
D. Mollusks have rough, irregular shells.
______ 14. Which of the following correctly describe the characteristics of mollusks?
A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. both A and B
______15. Which of the following is the characteristics of crustaceans?
A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. Lobster shell is dark green or bluish green but turns red when cooked.
______ 16. Which of the following is correct in checking the freshness of the fish?
A. The eyes is cloudy and mild odor C. Red or pink gill shiny skin
B. Flesh texture is hard or inelastic D. Both A and C
______ 17. If you buy fish in the market, which one would you prefer?
A. Fresh and mild odor C. Texture of flesh is inelastic
B. Shiny scales and lightly cling D. Both A, B and B
______ 18. Which of the following is not correct in checking the freshness of fish?
A. Eyes are clear, shiny and bulging skin
B. Flesh texture is hard and inelastic
C. Red or pink gills with fresh and mild odor
D. Shiny scales and tightly cling on the skin
______ 19. Which of the following is correct in handling fresh shellfish?
A. Live or shucked oysters must have a very mild, sweet smell.
B. Discard any mussels that are very light in weight or seem to be hollow.
C. Strong fishy odor or a brownish in color should be thrown- away
D. Both A, B and C
______ 20. Which of following is not correct in handling seafood?
A. Oysters, clams, mussels in the shell must be alive before cooking
B. Crabs and lobster should kept alive before cooking
C. Frozen shrimp should be solidly frozen when received
D. A strong fishy or iodine smell indicate that shellfish is fresh.
______ 21. Which of the following is correct in handling shrimps?
A. Fresh shrimp smell fishy.
B. All shrimp should smell fresh and sweet.
C. Frozen shrimp should be solidify when we stored.
D. Glazed shrimp should be shiny with no freezer burn.
_______ 22. Which of the following is correct in handling crabs?
A. Crabs should be kept alive until cook.
B .Crabs should be dead before cooking
C. Frozen crabmeat should be treated like any other frozen fish
D. Both A and B.
______ 23. Which of the following is correct in handling and storing fresh fish?
A. Cut fish should be wrapped in original moisture proof.
B. Fresh fish maybe stored for1-2 days.
C. Fresh fish refrigerated in the box at 30° to 34°F or (-1° to 1°C.)
D. All of the following.
_______24. Which of the following is not correct in handling frozen fish?
A. Frozen fish store at 0°F (-18°C. or colder).
B. Frozen fish should be well wrapped.
C. Frozen fish, first out, first in.
D. The maximum storage of frozen fish in lean fish is 6-months
_______25. Which of the following the process of thawing frozen fish
A. Handle thawed fish as fresh fish. Do not refreeze.
B. Frozen fish store at 0°F (-18°C. or colder).
C. Frozen fish should be well wrapped.
D. Frozen fish the maximum storage time of lean fish is 6-months
________26. Which of the following is not the process of thawing frozen fish?
A. Fillets that are to be breaded can be partially thawed.
B. Handle thawed fish as fresh fish. Do not refreeze.
C. Items should be well wrapped, with no freezer burn.
D. Thaw in refrigerator, never at room temperature.
________27. Which of the following is correct in handling shrimps
A. Kept frozen at 0°F (-18°C) or lower
B. Peeled shrimp should be wrapped before placing on ice
C. Thaw in refrigerator
D. All of the above
________28. Which of the following is the proper handling of crabs?
A. Frozen crabmeat is very perishable when thawed
B. Live crabs should be kept alive until cooked.
D. Both A and B
________29. Which of the following is not correct in handling crabmeat?

A. Frozen crabmeat is very perishable when thawed
B. Live crabs should be kept alive until cooked.
D. Both A and B
________30. Which of the following is correct in handling of lobsters?
A. Cooked lobster meat must be covered and refrigerated at 30° to 34°F.
B. Lobsters are either live or cup up before cooking
C. Live lobsters can be kept in two ways, packed in moist seaweed
and in salt water
D. All of the above.

WORKSHEETS
Week 7-8
5. Name Filipino fish dishes
6. Prepare and present fish or shellfish dishes
7. Demonstrate various methods of cooking fish and shellfish
8. Appreciate the value of cooking and presenting fishes or seafoods.
What I Know?
Activity 1: PINOY FISH DISHES
Directions: Name common fish dishes in our country especially here in Batangas. You may
ask a family member or relatives about the term for each dish. Write your answer on the
space provided below.
PINOY FISH DISHES
What’s In?
In previous lesson we discussed already the composition of fish which is very
important why we need to follow the correct procedures in cooking. To have a good result
in cooking, we must follow the correct procedure and cooking techniques in cooking fish
and shellfish.
After cooking food what is your goal? Of course, putting your food in a plate. The
question is, how you place your food? When you are plating food, your goal should be to
make the food look attractive and appetizing. This is because people eat with their eyes
first, so if the food looks good, they are more likely to enjoy it. To achieve restaurant-quality
presentation, layer the food and experiment with contrasting colors and textures to make
it as appealing as possible.
What’s New?
Lean fish
✓ Lean fish has almost no fat, so it easily becomes dry. It is best served with sauces to
enhance moistness and gives richness.
✓ Poaching is the moist heat method suited
✓ Fish should be basted with butter or oil if broiled or baked.
✓ 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 well suited to broiling and baking. The dry heat methods eliminate
excessive oiliness.
✓ Large fat fish like salmon, and mackerel may be cooked in fat, but care should be
taken to avoid excessive greasiness.
Shellfish
✓ Cook oyster just enough to heat thoroughly to keep it juicy and plump.
✓ Clams become tough and rubbery if overcooked
✓ Shrimps like other shellfish, become tough and rubbery when cooked at high
temperature.
Plating and presentation refers to the arrangement of food on the plate dressed
with a sauce or topped with garnishing. These simple touches make dishes visually more
appealing. Here are the three fundamentals to know before developing your plating
styles.
Garnishing provides or supply with something ornamental; adorn; decorate to

provide (a food) with something that adds flavor, decorative color, etc.
What Is It?
FISH
A. Scaling Whole Fish
Once your work area and fish are ready, you can begin the actual scaling process.
1. Lay your fish flat 2. Hold the fish 3. Begin to rake the 4. Be sure to
on the board or down firmly with scales from the tail remove the scales
hold it steady in the your hand near its towards the head. on both sides of the
water. head. They should coming fish, as well as
off in clumps. scales near the fins,
the collar, and the
tail.
5. When you think you have gotten most of the scales, rinse the fish off again with
water. This will wash away any loose scales and help you to identify any remaining
scales that need to be removed.
B. Filleting Fish
1. Cut behind the head while angling the knife toward the front of the fish. There is a lot of
good flesh on the top side where the fillet extends under the bony plate of the skull and
angling the knife will ensure you do not waste it. Cut down to the bone and follow the
line through to just behind the fins.
2. Turn the fish and run the knife just clear of the fins with slight downward angle. When you
feel the knife is down to the bone reduce the angle and follow the bone until you come
up against the backbone.
3. Peel the fillet back and run the knife over the backbone the small lateral fish bones in
the process. Stop at this point.
4. Turn the fish over and repeat the procedure.
5. Repeat the second cut near the dorsal fin with the knife angled slightly down.
6. Continue this along the length of the fish.
7. Reverse the direction of the filleting knife and follow bones by "feeling them" with the
fillet knife until the fish backbone is reached.
8. Peel the fillet back and cut around the backbone and through the small lateral bones.
Run the fillet knife right through to the skin on the underside of the fish.
9. Cut over the belly flap either through or over the belly bones. It easily cut through here
with the razor-sharp filleting knife.
10. Cut any remaining attached sinew or skin. Remove the first fillet.
11. Flip the fish back to the original side and cut the bones around the gut cavity.
12. Release the rest of the fillet from the backbone.
1 2 3
4 5 6
7 8 9
10 11 12
C. Skinning Fish
When filleting or skinning fish keep the skinning knife clean and wet, this
lubricates the blade and gives a much cleaner cut, more control of the knife and far less
drag on the sides of the blade.
1. Stop when you have an inch or two (25 to 50mm) of

fillet released.
2. Change your grip on the fillet to a secure grip on the

fish skin you created with the first cut.
3. Firmly hold the knife still and at a fixed angle.
4. Wriggle the skin from side to side while pulling

backwards on the tab of fish skin
5. Continue this motion through the fillet. You can see

that even though the skin in the left hand is creased
under the tension it has no effect where the fillet knife
is separating the skin from the fish.
6. The fillet and skin are parted and no fleshes has been
wasted nor have left any skin or scales on the fillet. If
you scroll up you will note the knife has not moved
over the last four fish skinning pictures.
D. Deboning Fish
1. Gentle strokes of a knife angled towards the gut cavity

will reveal the position and lay of the fine bones.
Follow line, cutting completely through, to release the
top part of the fillet.
2. The line of fine bones stops around two thirds of the

down the fillet. At this point put the knife on the other
side of the line of bones and run the knife up the fillet
until the point is well under the bones around the gut cavity.
3. Separate the two and reinsert the knife at an angle

suitable to cut the flesh from the underside of the gut
bones.
4. Keep the knife following close to the fish bones to recover

as
much flesh as possible.
The fillet is now deboned and the piece on the right of the picture above is discarded
or washed and put aside with the fish heads and back bones for making fish stock.
SHELLFISH
A. Opening Oyster
Hold oyster cup side down and hinge pointed towards you.
1. 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.
2. Work tip of knife into the oyster (about 1/2 inch).
3. Twist knife handle to pop oyster open.
4. Push knife into oyster and slice muscle from top shell
5. Open top shell
6. Cut muscle from bottom cup. Turn the meat over for
most professional appearance
B. Opening Clams
1. Scrub clams under cool running water using a stiff

kitchen brush.
2. Over a bowl, hold the clam firmly in your hand and
insert the clam knife between the top shell and bottom
shell. A towel can be used to protect your hand. Work
the knife around to cut through hinge muscle The bowl will
catch the liquor from the clam.
3. Open the shell. Slide the knife between the clam and the hell.
Detach the clam.
4. The clam is now ready to be cooked or eaten raw.

C. Cleaning a Squid
1. Pull off the head 2. Remove the ink sac.
3. Cut tentacles 4.Remove beak from tentacle
Cut Tentacles
5. Pull out the tail tube and cartilage 6. Pull off the skin
7. Cut into ring

D. Cutting Lobster Lengthwise
1. Place the lobster on its back on a tea towel to

prevent slipping.
2. Using a heavy sharp knife, cut right through the
underside of the body and tail, down the center.
3. Turn the lobster around and continue the cut through

the center of the head. Place the lobster on its back on
a tea towel to prevent slipping.
\
4. Using a heavy sharp knife, cut right through the

underside the body and tail, down the center.
A lobster split is not only an attractive style for presentation, but also enables easy
access to the delicious meat inside. Turn the lobster around and continue the cut through
the center of the head.
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 – that can blend/harmonize the flavor of the food with the
balance of plating and complement it.
• Play with colors and shapes and try combining them – round shapes, cones, rods,
etc.
• Provide a variety of texture. A mix creates an exciting variety of mouth feel too!
• Balance can also be created by separating. Try serving different parts of the dish
in separate plates to create a visual and flavor balance.
• Keep function and flavor in mind when creating balance. Having too many
unnecessary ingredients can clutter a dish.
2. Portion size
• Choose the Perfect Plate. Choose your plate wisely by making sure it is big enough
to allow your food to stand out, but small enough that your portions don't look too
small.
• Balance the portion sizes of the items on the plate. Serve odd amounts of food
e.g., if you are serving small foods like shrimp, scallops, or bite-sized appetizers,
always give guests odd quantities. Serving 7 Brussels sprouts instead of 6 creates
more visual appeal, and diners will also perceive that they are getting more food.
• Arrangement on the plate. Plate with a clock in mind. As you begin plating your
ingredients, picture the face of a clock. From the diner's point of view, your protein
should be between 3 and 9, your starch or carbohydrate from 9 and 12, and your
vegetable from 12 and 3.
3. Serve hot foods on hot plates. Serve cold foods cold, on cold plates. One of the
most basic functions in any professional kitchen is make sure that plates are
properly heated, chilled, or at room temperature. The degree to which a plate is
heated or chilled is also important. Overheated plates will ruin a sauce, especially
delicate butter sauces like beurre blanc or hollandaise. An overheated plate will also
quickly wilt small salads or fine herbs that accompany hot items. Plates can also get
too cold. Dressing can congeal or sensitive seasonal greens can "burn." Therefore,
ensuring that the kitchen has ample storage for storing plates at a proper serving
temperature is vital for the food served on them.
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 centre of attention and relate everything to it.
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.
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.
Serving Broiled Lobster

Serving Broiled Lobster
• Serve immediately with melted butter or appropriate
sauce and garnish.
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 or Simmered Fish in Court bouillon

• Served poached fish with appropriate sauce, such as
hollandaise for hot fish and a mayonnaise – based sauce
for cold fish. Mild vinaigrette go well with both hot and
cold poached fish.
Serving Poached Fish in Fumet and Wine

• Add fish veloute and heavy cream and bring to boil.
• Adjust seasoning with salt, white pepper and lemon
Reduce the cushion over high heat to about ¼ of its
volume.
• juice.
• Strain the sauce.
• Arrange the fish on plates for service, coat with sauce
and serve immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with egg yolk,
hollandaise sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate under
Broiler until the sauce is golden brown.
What’s More?
Activity 2: STEP BY STEP

Directions. Write the steps in the picture given below. Write your answer on the space
provided.
Scaling Filleting & Opening oyster Cutting lobster in Cleaning squid

Deboning lengthwise
1 4 7 10 13
2 5 8 11 14
3 6 9 12 15
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Activity 3: PUT IN ORDER

Directions. Arrange the procedure in scaling, filleting, and deboning in an orderly
manner. Write 1 for the first, 2 for second and so forth.
Scaling fish
_______ Begin to rake the scales from the tail towards the head.
_______ Lay your fish flat on the board or hold it steady in the water.
_______When all the scales was gotten, rinse the fish with water.
_______ Hold the fish down firmly with your hand near its head.
_______ Be sure to remove the scales on both sides of the fish.
Filleting
_______Turn the fish over and repeat the procedure.
_______Repeat the second cut near the dorsal fin with the knife angled slightly down.
_______Peel the fillet back and run the knife over the backbone severing the small
lateral fish bones in the process.
_______Cut behind the head while angling the knife toward the front of the fish.
_______Turn the fish and run the knife just clear of the fins with slight downward angle
Deboning
_______Separate the two and reinsert the knife at an angle suitable to cut the flesh
from the underside of the gut bones
_______Gentle strokes of a knife angled towards the gut cavity will reveal the position
and lay of the fine bones.
_______ Keep the knife following close to the fish bones to recover as much flesh as
Possible.
_______ Washed and put aside with the fish heads and back bones for making fish
stock.
_______ At this point put the knife on the other side of the line of bones and run the
knife up the fillet until the point is well under the bone around the gut cavity.
What can I do?
Activity 4. IT’S SHOW TIME

Directions. Cook and present one fish or shellfish dish. Document it by taking a video of
the whole process while doing the vegetable dish with audio presentation. You may use
materials or equipment that is available in your kitchen. Your work will be rated based on
the rubrics below.
DIMENSION PERFORMANCE LEVEL
Needs
Excellent Very Satisfactory Satisfactory
Improvement
(20 pts) (19 pts.) (18 pts.)
(15 pt.)
Uses tools and Uses tools and Uses tools and Uses tools and
equipment equipment equipment equipment
1. Use of tools
correctly and correctly and correctly but less incorrectly and
and equipment
confidently at all confidently most confidently less confidently
times of the times sometimes most of the time
Manifests less
Manifests clear
Manifests very understanding of
Manifests clear understanding of
clear the step by step
understanding of the step by step
understanding of procedure
the step by step procedure but
the step by step seeking
procedure sometimes seeks
2. Application of procedure clarification most
clarification
procedures of the time
Works Works Works

Works
independently independently independently
independently but
with ease and with ease and with ease and
with assistance
confidence at all confidence most confidence
from others
times of the time sometimes
Not observing
Observes safety Observes safety Observes safety
3. Safety work safety
precautions at all precautions most precautions
habits precautions most
times of the time sometimes
of the time
Output is very
Output is very Output is very Output is not so
presentable and
presentable and presentable and presentable and
4. Final Output taste is little
taste exceeds the taste meets the taste is not within
below the
standard. standard. the standard.
standard.
Work completed Work completed

5. Time Work completed Work completed
within allotted 6 or more days
Management ahead of time 5 days beyond
time beyond
Assessment
MULTIPLE CHOICE
Directions: Read the following statement carefully. Choose the letter of the correct
answer.
_____1. Which of the following seafood that is easily become dry when cooked
A. Fat fish B. Lean fish C. Shellfish D. All of these
_____2. Which of the following seafood is cooked just enough to heat to keep it juicy
and
plump?
A. Fat fish B. Lean fish C. Flat fish D. Shellfish
_____3. Which cooking method is best suited to fat fish.
A. Baking B. Boiling C. Deep -frying D. Sautéing
_____4. Which of the following is true?
A. Lean fish has almost no fat, so it easily becomes dry.
B. Broiling is the moist heat method suited in lean fish.
C. Clams become tough and rubbery if overcooked.
D. Fat fish can tolerate more heat without becoming dry.
_____5. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
_____6. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
_____7. Which is the first step of splitting lobster?
A. Place the lobster on its back on a tea towel to prevent slipping.
B. Using a heavy sharp knife, cut right through the underside of the body and
tail, down the center.
C Turn the lobster around and continue the cut through the center of the
head.
D. Using a heavy sharp knife, cut right through the underside of the body and,
tail down the center.
_____8. Which is not the step-in cleaning squid?
A. Pull off the head B. Cut tentacles
C. Remove the ink sac D. Scrub the squid under cool running water
_____9. Which is the fourth step in opening clams?
A. The clam is now ready to be cooked or eaten raw
B. Open the shell. Slide the knife between the clam and the shell.
C. Hold the clam firmly in your hand and insert the clam knife
D. Scrub the clams under cool running water
_____10. Which of the following is the fifth step in opening oyster?
A. Open top shell.
B. Work tip of knife into the oyster (about 1/2 inch).
C. Twist knife handle to pop oyster open.
D. Push knife into oyster and slice muscle from top shell.
_____11. Which of the following refer to the arrangement of food on the plate dressed
with a
sauce or topped with garnishing.
A. Decoration B. Garnishing C. Plating D. Plating and
presentation
_____12. Which of the following colors suggested on a plate to make it balance?
A. Four to five B. One to two C. Three to four D. Two to three
_____13. Which of the following is not the elements of balance plating?
A. Color and flavors B. Shape C. Textures D. Time
_____14. Which of the following is the harmonize flavor of food?
A. Color and flavors B. Shape C. Textures D. flavor
_____15. Which is an item or substance used as a decoration or embellishment
accompanying a
prepared food dish?
A. garnish B. Shape C. Textures D. flavor
_____16. Which of the following is the selection of a plate that is large enough to hold the
items
without crowding?
A. arrangement on the plate
B. balance the portion sizes of the items on the plate
C. match portion sizes and plate
D. match portion size
_____17. Which of the following is referred to by this statement? “Don’t let the main item
get lost with excessive garnish”. What does this mean?
A. arrangement on the plate
B. balance the portion sizes of the items on the plate
C. match portion sizes and plate
D. match portion size
_____18. Which of the following is not the guideline in attractive plating?
A. Arrange the items for the convenience of customer
B. Keep it simple
C. Keep food off in the rim of a plate
D. Make the food scattered
_____ 19. Which of the following can be served immediately with melted butter or sauce
and garnish.
A. Serving baked fish
B. Serving broiled lobster
C. Serving sautéed and pan fried
D. Serving poached in court bouillon
_____ 20. Which of the following is true about glazing?
A. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
B. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown
C. Arrange the fish on plates for service, coat with sauce and serve
immediately
D. Both A and B
ADDITIONAL REQUIREMENTS
Submit your NOTEBOOK No 1. containing your lecture about the topic on Second
Quarter and the compilation of your recipe.


Q2 Cookery 10 WK 1 8

Uploaded by

Document Information

Original Description:

Original Title

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

Q2 Cookery 10 WK 1 8

Uploaded by

Copyright:

Available Formats

K – 12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION

Vegetables must be prepared before they are served or used as an

Leafy Vegetable Root Vegetables

Flower Vegetable Tuber Vegetables

Stalk Vegetables Fruit Vegetable

Fungi Vegetables Bulb Vegetables

Preparing Fresh Vegetables

3. Peeling and Cutting

THAWING FROZEN VEGETABLES

1. Cook from Frozen

Microwave frozen vegetables is an alternative of cooking direct from frozen.

3. Thaw Under Water

WASHING RAW VEGETABLES

• Work in small quantities to prevent loss of quality and nutrients.

Activity 3: DEAL OR NO DEAL

1. Work in small quantities to prevent loss of quality and nutrients.

What I Can Do?

Activity 4: IT’S SHOW TIME

Perform the steps in washing vegetables at home. Document the procedure by

Write your personal insights about the lesson by

I realized that _______________________________________________________

Prepared by: Checked by:

JENNIFER P. CULTURA JEREME F. FALCATAN

Cooking activates flavor molecules and provides important textural

Methods of cooking vegetables

Activity 4: MARKET LIST

-- a dish in American -- is a Spanish dish

Prepared by: Checked by:

JENNIFER P. CULTURA JEREME F. FALCATAN

Vegetables Menu Vegetables Menu

Food Presentation Techniques

Directions. Make a compilation of 10 simple vegetable recipes (A recipe must

Be guided by the following rubric:

What I have learned?

__________ 1. It is said that in food presentation, the HOW is very important,

__________7. As per customer psychology, serving familiar quantities of food

What can I do?

Activity 5. IT’S SHOW TIME

DIMENSION PERFORMANCE LEVEL

Uses tools and Uses tools and

Activity 6. MULTIPLE CHOICE

___________ 1. This is the art of modifying, processing, arranging, or decorating

Prepared by: Checked by:

JENNIFER P. CULTURA JEREME F. FALCATAN

Activity 1: MAKE A LIST

_____________________ _____________________ _____________________

_____________________ _____________________ _____________________

_____________________ _____________________ _____________________

Activity 2: LET ME KNOW

_____________________ _____________________ _____________________

_____________________ _____________________ _____________________

_____________________ _____________________ _____________________

Composition and Nutritive Value of Fish

Fish are divided into two types:

FIN FISH SHELLFISH

Market Forms of Fish

Market Forms of Shellfish

Checking the freshness

Handling and Storing of Fish and Shellfish

Handling and Thawing frozen fish

Handling and Thawing frozen fish

___________ _ ___________

___________ _ ___________

___________ _ ___________

___________ _ ___________

___________ _ ___________

___________ _ ___________