St.

Matthew Academy of Cavite

“A Christ-Centered School”
MAIN: Niog I, Bacoor City, Cavite * Tel. No.: (046) 417-3348
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WEEKLY LESSON PLAN IN COOKERY 3

DATE January 15-19,2024 SUBJECT COOKERY 3
LEVEL Grade 12 DEPARTMENT SENIOR HIGH SCHOOL
QUARTER/SEMESTER 1ST SEMESTER TEACHER MS. CRISTHINE JOY D. BLANZA

1. Methods in thawing frozen ingredients

2. OHS
3. Principles of cooking fish and sea food dishes
4. Dry-heat cookery
5. Moist-heat cookery
6. Variety of shellfish and fish dishes
7. Presentation of fish and seafood dishes
TOPIC/LESSON NAME
 Plating
 Garnishing
8. Guidelines in serving fish and seafood dishes
9. Factors in storing and handling seafood
10. Storage requirements
for fish
11. Minimization techniques in relation to seafood
CONTENT STANDARD The learners demonstrate an understanding preparing and cooking seafood dishes.
PERFORMANCE STANDARD The learners independently prepares and cooks seafood dishes.
LO 2. Handle fish and seafood
LEARNING COMPETENCIES LO 3. Cook fish and shellfish
LO 4. Plate/Present fish and seafood
LO 5. Store fish and seafood
 SPECIFIC LEARNING OUTCOME The students should be able to prepare the kitchen tools, equipment, and ingredients based on required standards and identify types,
varieties, market forms, nutritive value, and composition of fish and seafood
TIME ALLOTMENT 50 minutes
BOOKS/ MODULES
MATERIALS
MELCS/ CURRICULUM GUIDE
REFERENCE/MODULE Cookery Curriculum Guide May 2016
Food service is all about food and beverages that are consumed out of the
home. It is the industry related to making, transporting, or selling prepared foods
to restaurants, hospitals, schools and lodging establishments. Foodservice covers a
wide range such as hotel, restaurants, cafes, cafeterias, schools, hospitals,
airports, etc.
Food service is all about food and beverages that are consumed out of the
home. It is the industry related to making, transporting, or selling prepared foods
to restaurants, hospitals, schools and lodging establishments. Foodservice covers a
wide range such as hotel, restaurants, cafes, cafeterias, schools, hospitals,
airports, etc.
Food service is all about food and beverages that are consumed out of the
home. It is the industry related to making, transporting, or selling prepared foods
INTRODUCTION to restaurants, hospitals, schools and lodging establishments. Foodservice covers a
wide range such as hotel, restaurants, cafes, cafeterias, schools, hospitals,
airports, etc.
Food service is all about food and beverages that are consumed out of the
home. It is the industry related to making, transporting, or selling prepared foods
to restaurants, hospitals, schools and lodging establishments. Foodservice covers a
wide range such as hotel, restaurants, cafes, cafeterias, schools, hospitals,
airports, etc.
In the expansive world of culinary delights, seafood holds a prominent place, offering an array of textures, flavors, and cooking possibilities.
Understanding the types of seafood, encompassing a diverse range from fish to shellfish, opens the doors to exploring their distinct characteristics,
preparation methods, and culinary applications. Additionally, examining the market forms of fish and fish products sheds light on the diverse ways these
aquatic treasures are processed, packaged, and made available to chefs and consumers alike, offering a deeper insight into the culinary journey from
ocean to table.

MOTIVATION PICTURES
VIDEO PRESENTATION
ORAL RECITATION
INSTRUCTION/DELIVERY INDIVIDUAL
GROUP WORK
 1. What are the main categories or types of seafood, and what distinguishes each type in terms of their characteristics and culinary uses?
PRACTICE
2. Could you elaborate on the diverse varieties of fish commonly available, highlighting their unique flavors, textures, and best cooking methods?

Types of seafood cover the classification based on source and method of harvesting—wild-caught or farm-raised. Varieties of fish encompass a vast
ENRICHMENT range of species categorized as freshwater or saltwater, each with unique flavors and textures. Market forms of fish and fish products refer to the various
ways fish are processed for sale, including whole, filleted, steaks, canned, smoked, or frozen, catering to different culinary preferences and convenience.
1. The teacher will display images or posters of various types of seafood around the classroom.
EVALUATION 2. Divide the students into groups and assign each group a different type of seafood (shrimp, crab, etc.).
3. Ask them to research and present information about their assigned seafood type, including habitat, harvesting methods, and culinary uses

Lesson Outline:

PREPARED BY: CHECKED BY: APPROVED BY:

CRISTHINE JOY D. BLANZA, LPT NICASIO ENDERES JOSEPH T. REBAY

Subject Facilitator SHS Coordinator Principal