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TECHNOLOGY AND
LIVELIHOOD EDUCATION
Home Economics -FOOD TRADES
Quarter 3- Module 1
Week 1-2: Preparing and Cooking Seafood Dishes

For Inquiries call/txt:

MYRNA C. SALVADO JOCELYN T. MEDINA

cp# 09057518382 cp# 09159419992

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 Grade 10 Food Trades
Preparing and Cooking Seafood Dishes

Content Standard Performance Standard

The learner demonstrates The learner independently prepares

understanding in preparing and and cooks seafood dishes.
cooking seafood dishes.

What I Need to Know

This module was designed and written with you in mind. It is here to help you master
Preparing and Cooking Seafood Dishes. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course. But the
order in which you read them can be changed to correspond with the textbook you are now
using.
The module is designed to give you knowledge and skills how to handle, prepare, cook
and store seafood dishes. It is divided into five lessons, namely:

Lesson 1: Perform Mise’en Place

Lesson 2: Handle fish and Seafood
Lesson 3: Cook fish and Shellfish
Lesson 4: Plate / Present Fish and Seafood
Lesson 5: Store Fish and Seafood
After going through this module, you are expected to:
1. Prepare the kitchen tools, equipment and ingredients based on required standard
2. Identify types, varieties, market forms and characteristics of seafood
3. Handle seafood hygienically
4. Clean, cut, and fillet seafood
5. Prepare ingredients according to a given recipe
6. Demonstrate various methods of cooking fish and shellfish
7. Prepare and present fish and seafood dishes
8. Perform guidelines in serving fish and seafood dishes
9. Ensure that trimmings, fish, and seafood are stored hygienically
10. Store seafood in accordance with FIFO operating procedures and
standard storage requirement.

Lesson 1: Perform Mise’En Place

What’s In
In the previous lesson we already learned how to prepare, cook and store vegetable.
Now enumerate at least 8 tools and equipment’s we have been using. Use separate sheet of
paper for your answer.

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 1.____________________ 4.______________________
2.____________________ 5. ______________________
3.____________________

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.

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
pull 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 pocket knife 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

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 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 or TURNER- 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 that

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 flavour 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

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 metal pan or ceramic used in an oven.

FISH SCALE- is a kitchen tools used for taking out the scales of the fish.

VOCABULARY LIST

Eviscerate- to remove the viscera of a fish; to remove the essential parts

Fish- a limbless cold-blooded vertebrate animal with gills and fins and living wholly in water.
Mise’ En Place- is a French culinary phrase which means “putting in place” or “everything in
its place”. French pronunciation: mi zã ‘plas.
Seafood- any seafoods that is served as food.
- Include any cold-blooded animal living in water which are used as food.
Specks- small spots in shellfishes
Viscera/ visceral- internal organs of a fin fish
Thorax- the part of the body between the neck and abdomen.

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 leads 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

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 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
Fish products are divided into two categories
1. Fin FISH – fish with fins and internal skeletons
- also known as vertebrate. They are edible portion consists of fleshy meat or
either a vertebral skeleton.
A. Saltwater fish –
1. Flatfish
Examples: a
a. Flounder

b. Sole
2. Round Fish b
Examples:
a. Black sea bars

b. Bluefish

c. Cod
c

d. Grouper

B. Freshwater Fish

Examples:
a. Catfish- round

b. Eel- round

c. Tilapia

2. SHELL FISH – fish with external shells but no internal bone structure. They have hard
outer shells.
- Are those with shell and no bone that are usually live in salt water or fresh water.

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 TWO CLASSIFICATIONS OF SHELLFISH
A. Mollusks – are soft sea animals

● Bivalves – they have a pair of hinged shells (clams, oysters)

● Univalves – they have a single shell (abalone)

● Cephalopods – (octopus, squid)

B. Crustaceans-are animals with segmented shells and jointed leg (shrimps, crabs)

TRADE TERMS:
Fish- refers to aquatic resources which includes all types of finfish, shellfish, cuttlefish and
squid.
Finfishes- are either marine fish obtained from salt water or inland fish which are obtained
from inland borders of water such as rivers, lakes, and ponds.
- encompasses a wide assortment of aquatic animals
Aquaculture- cultured fish from inland bodies of water such as fish ponds and fish pens.
Mariculture- fish culture in coves and along shores like mussels and oysters.

MARKET FORMS OF FIN FISH

1. Whole or round- completely intact, as caught
- Most fresh fish are distributed in local market as whole because they

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 live short after catch.

2. Drawn- are whole fish with viscera removed

3. Live or fresh fish- fishes that are marketed alive; they live long after catch like tilapia.

4. Steak- cross section slices, each containing a section of backbone .

- cross section slice of dressed large fishes.

5. Dressed-viscera, scales, head, tail and fins are removed.

- fish that are chilled in ice to prevent spoilage, it has been scaled and
eviscerated eviscerate.

6. Fillets – boneless side of fish, with or without skin.

- these are two meaty sides of fish cut from the backbone. The
skin may not be removed.

7. Butterflied fillets – both sides of a fish still joined, but with bones removed.

8. Sticks or tranches – cross-section slices of fillet; these are fillets or steaks

cut further into smaller uniform pieces usually breaded and
frozen.
9. Deboned- the most convenient form of Bangus
10. Flaked- fish meat separated from whole like labahita and tuna.

Characteristics of Shellfish
A. Mollusks

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 ▪ Oysters have rough, irregular shells.

▪ Flesh of oyster is extremely soft and delicate and contains high percentage of water.

▪ Hard-shell clams – can be eaten raw

▪ Soft-shell clams are called steamers. The usual way to cook is to steam.

▪ The shells of mussels are not as heavy as clamshells, yellow to orange in color and
firm but tender when cooked.

▪ Scallops are creamy white in color and have a sweet flavor.

▪ Squid is somewhat chewy and are cut up or either fried quickly.

B. Crustaceans

▪ The lobster shell is dark green or bluish green but turns red when cooked

▪ Live lobster must be alive when cooked.

Market Forms of Shellfish

A. Mollusks
1. live in the shell- they should be marketed alive.
2. shucked – fresh or frozen; they are bivalves which have been removed from the shell.
3. canned
B. Crustaceans
1. live
2. cooked – seafood meat, fresh or frozen.
- they may be marketed cooked and usually in cans.
- they may be cooked in the shell prior to marketing.
3. whole- they are marketed locally as whole and most shrimp are marketed in this form.
4. Headless- the head and thorax are removed and are marketed in headless form.

What I Have Learned

Directions: Fill in the blank with a missing word in the sentence to complete the
thought.

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 Before preparing fish and shellfish for cooking you need to prepare first 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 __________,
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 __________ and kitchen knife
is used for general purposes or 5. __________ preparation.
Fish consists of water 6. __________ and 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 15 _________legs like shrimps crabs and
lobster.

Additional Activities
Directions: Make a PORTFOLIO of different RECIPE fin fish and shellfish, based in the
market forms. Your output will be checked using the scoring rubric below. Use available
resources found at home (Your output will be recorded as part of your Performance Task.)

SCORE CRITERIA

5 Compiled properly 15 or more recipes of fish dishes in an attractive manner.

4 Compiled properly 12-14 recipes of fish dishes in an attractive manner.

3 Compiled properly 8-11 recipes of fish dishes in a simple manner.

2 Compiled properly 5-8 recipes of fish dishes in a simple manner.

1 Compiled less than 5 recipes of fish in disorganized manner.

Lesson 2: Handle Fish and Seafood

What’s New

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

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nutrition of seafood. How long your fresh seafood will last depend on the condition of the
product when you purchased it (See selecting seafood) 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

Checking the Freshness of Fish and Shellfish

Fin Fish
1. Fresh and mild odor.
2. Eyes are clear, shiny and bulging.

3. 3. Red or pink gills. 4. Texture of flesh is firm or elastic

5. Shiny scales, and tightly cling on skin.

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.

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 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.

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

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  Live lobsters are either live or cup up before cooking. Live lobsters are plunged head
first into boiling water, then simmered for 5 – 6 minutes. If served hot, they are drained
well and split in half, and claws are cracked.
 Live lobsters can be kept in two ways
1. packed in moist seaweed, kept in a cool place
2. in saltwater
 Cooked lobster meat must be covered and refrigerated at 30° to 34°F. It is very
perishable and should be used in 1-2 days
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 froze fish

What’s More

A. Directions: Write TRUE if the statement is correct and FALSE 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 kept frozen at 0°F (-18°C) or lower
_______12. It is ok for peeled shrimps not 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.

Lesson 3: Cook Fish and Shellfish

What’s New

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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.

What is It

A. Scaling Whole Fish Once your work area and fish are ready, you can begin the actual
scaling process.

1. Lay your fish flat on the board or hold it steady in the water.

2. Hold the fish down firmly with your hand near its head.

3. Begin to rake the scales from the tail towards the head. They should come off in
clumps.

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4. Be sure to remove the scales on both sides of the fish, as well as 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 don’t 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.

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 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.

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

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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

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.

A. Opening an Oyster

Hold oyster cup side down and hinge pointed towards you.
1. Insert oyster knife at 2. Work tip of
hinge slowly but firmly knife into the
and push the knife oyster (about 1/2
between the shells. Use inch).
a slight side to side
rocking movement with
your knife as you push
in.

3. Twist knife handle to 4. Push knife into

pop oyster open. 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

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 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 5. Pull out the tail tube 7. Cut into ring
Cut tentacles and cartilage 6. Pull off the skin

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.

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 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.

What I Have Learned

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.

Guidelines for Baking Fish

1. Fat fish are best for baking because they are less likely to dry out.

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 2. Lean fish may be baked but care should be taken not to overcook it. Basting with butter or
oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance moistness and improve
palatability.

Guidelines for Broiling or Grilling Fish

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

Guidelines for Sautéing and Pan-Frying Fish and Shellfish

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

Guidelines in Deep-Frying

1. Lean fish, both whole or small portions, and shellfish like shrimps,
clams and oysters are best for deep-frying.
2. Fish to be fried is breaded or buttered to prevent sticking from frying
pan. The batter also provides a crisp, flavourful, and attractive
coating.
3. Frozen breaded fish can be fried without thawing.

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 4. Fried fish is usually served with lemon or cold sauce such as tartar, remoulded or cocktail
sauce on the side.
5. The oil used should be enough to submerge the food item during frying.

Additional Activities
Directions: Cook your own recipe of fish/shellfish and make a reflection or journal about your
cooking experience. Use A4 bond paper for your reflection or journal.

Questions:
1. What are the ingredients did you use in your recipe?
__________________________________________________________
___________________________________________________________________
____________________________________________________________________________

2. List down the steps on how you prepare and garnish the dish.
__________________________________________________________
___________________________________________________________________
____________________________________________________________________________

3. What is your consideration in plating, garnishing squid dish? and why?

_________________________________________________________________
____________________________________________________________________________

Lesson 4: Plate/Present Fish and Seafood

What’s In
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're 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're 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

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, and etc.

What is It

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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's 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're 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're 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 holladaise. 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

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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 veloute
sauce.

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.

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 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.

Assessment

Directions: Read the following questions carefully and choose the letter that is best described
by the statement. Write your chosen letter in separate sheet.

1. 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
2. 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
3. Which of the following is not the elements of balance plating?
A. Color and flavors B. Shape C. Textures D. Time
4. Which of the following is the harmonize flavor of food?
A. Color and flavors B. Shape C. Textures D. flavor
5. 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
6. 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
7. 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
8. Which of the following is not the guideline in attractive plating?
A. Arrange the items for the convenience of customer B. Keep it simple

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 C. Keep food off in the rim of a plate D. Make the food scattered
9. Which of the following can be served immediately with melted butter or sauce and garnish.
A. Serving baked fish C. Serving sautéed and pan fried
B. Serving broiled lobster D. Serving poached in court bouillon
10. Which of the following is the guideline of fundamental plating?
A. Balance
B. Portion size
C. Serve hot foods on a hot plates and serve cold foods on cold plates
D. Both A, B and C

Lesson 5: Store Fish and Seafood

What’s New
How long your fresh seafood will last depend on the condition of the product when you
purchased it (See selecting seafood) 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

Storing of Fish and Shellfish

Fresh Fish
1. On crushed ice – use drip pans to allow for drainage
of melted ice. Change ice daily. Cover container or
container or store in separate box away from other
foods. .
a. Whole fish should drawn (that is viscera remove)
as soon as possible because the entrails
deteriorate quickly.
b. Cut fish (fillets, steaks, portions) should be
wrapped or left in original moisture proof wrap
2. Refrigerate at 30° to 34°F (-1° to 1°C...
3. Fish may be stored for 1 to 2 days. If it must be kept longer, you must
wrap and freeze it immediately.
4. Check stored fish for freshness just before you use it. Even if it was fresh
when received, it may not be fresh after few days in storage.
Frozen Fish
1. 1. Store at 0°F (-18°C. or colder.
2. 2. Keep well wrapped to prevent freezer burn

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 3. 3. Maximum storage time: Fat fish – 2 months;
Lean fish-6 months.
4. Rotate stock – first in, first out.
Shellfish
A. Oyster

1. Keep live oyster in a cold, wet place in the cartons

or sacks.
2. Store fresh shucked oysters in original container
in refrigerator at 30° to 34°F (-1° to 1°C). They
will keep up to 1 week.
3. Keep frozen oysters in freezer at 0°F (-18°C. or colder)
until ready for use.
B. Lobster and Shrimp

1. Store at 0°F (-18°C. or colder).

2. Fresh or thawed shrimp in shell are stored on crush ice like whole
fish.
3. Peeled shrimp lose soluble nutrients and flavour when stored
unwrapped on ice. They should be wrapped before placing on ice or
covered and simply refrigerated.
4. Packed in moist seaweed or in moist, heavy paper, kept
in a cool place.

What’s More

Directions: Match column A with column B in order to identify the term/word being described.
Items in column B may be answered twice or more. Write the letter only in separate paper.

A B
1. Removed viscera first before storing A. fresh fish
2. Wrapped to prevent freezer burns B. frozen fish
3. Kept in cold, wet cartons C. lobster and shrimp
4. Packed in moist seaweed D. shellfish
5. First in, first out E. all of the above
6. Wrapped before freezing
7. Left in original moisture proof wrapped
8. Refrigerate at 30° to 34°F (-1° to 1°C)
9 .Store at 0°F ( -18°C. or colder
10. Stored for 1 to 2 day

What I Have Learned

Directions: Write TRUE if the statement is correct and FALSE if it incorrect.

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_____1. Live crabs should be dead first before cooking.

_____2. Frozen crabmeat is very perishable when thawed.

_____3. Shucked scallops cannot be cooked without further preparation.

_____4. Keep scallops covered and refrigerated (30°F to 34°F).

_____5. Shrimp can kept frozen at 0°F (-18°C) or lower

_____6. It is ok for peeled shrimps not to wrap before placing on ice.

_____7. Handle thawed fish as fresh fish. Do not refreeze.

_____8. Fresh fish cannot store in refrigerator for 1 to 2 days.

_____9. Frozen fish can be store at 0°F (-18°C. or colder).

_____10. The maximum storage time of frozen fish especially fat fish is 6 months.

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