SPTVE- COOKERY 10

Name: ______________________________________ Date: ____________________

Grade: ______________________________________ Section: ___________________

Quarter: 3 Week: 6-7 SSLM No. 4 MELC(s): Presenting and serving fish and
seafood.
MELC CODE: SPTVE_HECK10SSS-IIIf-g-7
 Objectives:
 Plate/Present fish and seafood.
 Prepare and present fish and seafood dishes.
 Select and use presentation and garnishing techniques according
to recipes and enterprise.
 Title of Textbook/LM to Study: Competency Based Learning Materials
(CBLM) – Cookery 10
 Chapter: Pages: 123-125 Topic: Present and Serve Fish and Seafood

Let Us Discover

Garnishes and Sauces Suited for Fish and Shellfish

Good garnishes are: beets, carrots (sticks, curls, or shredded), celery, sliced
cucumbers, green pepper rings, hard-cooked eggs, parsley, lemon, lettuce, paprika,
pickles and watercress.

Garnishes and sauces add to the appearance, color, and flavor of fish and
shellfish. Seafood seems to use a special accent.

Sauces that are especially well suited are: butter, Hollandaise, tomato, chili,
lemon and butter, mayonnaise, egg and olive.

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 Green salads are a “must” for fish. Tossed salads, coleslaw, cucumber salads,
tomato combinations, assorted raw vegetables, grated carrots, onion and orange
salad are especially good if served with a tart dressing.

Lobsters are presented and served in many ways. They are served just as they
come from the boiling water, with a little melted butter and lemon on the side.
Crabs may be served whole, or the meat may be removed and mixed with
sauce for crab bisque. Crab cakes fried in deep fat are also popular.

SAMPLE RECIPE OF FISH WITH GARNISHES

Broiled Fish with Garnishes

TOOLS AND QUANTITY DESCRIPTION

EQUIPMENT Ingredients
casserole 1 1/2 pounds fillets pinch salt
gas or electric stove 4 tbsp butter
knife parsley or water cuss
chopping board lemon
measuring cup sauce
measuring spoon pepper
wooden spoon

PROCEDURE:
1. Grease the broiler pan and place it 2 inches below flame.
2. Set the broiler at 350F and preheat.
3. Wash and cut fish in serving – sized pieces.
4. Place fish or preheated broiler pan with the skin side toward the flame.
5. Brush the fish with melted fat and broil until slightly brown.
6. Turn it carefully and baste with the fat.
7. Broil for 5 to 8 minutes. Test to see if done.
8. When done, season it with salt and pepper, and move it to a hot serving
platter.
9. Garnish it with lemon and parsley.

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 Let Us Try

Activity 1.
Directions: Read the following questions correctly and encircle the letter of
the correct answer.

1. Tiny cubed cuts of uncooked, unseasoned vegetables; often used as a

garnish.
A. dauphinoise
B. brunoise
C. tourney
D. dice
2. Refers to how something feels or its visible surface characteristics; for
instance, a food might be described as crispy, creamy, rough, or smooth.
A. Texture
B. Feeling
C. textualized feeling
D. mouth feel
3. One of the important elements in plating and presenting a food dish;
ingredients should be cut neatly and uniformly.
A. Napping
B. Framing
C. Texture
D. shape
4. Where things are placed, such as where and how food items are placed on a
dish in order to maximize its appeal.
A. Framing
B. Texture
C. Arrangement
D. plating
5. The overall plan for how something will look.
A. Design
B. Shape
C. Taste
D. Texture

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 Let Us Do

Activity 2. TRUE or FALSE

Directions: Read each statement below carefully. Place a T on the line if
you think a statement it TRUE. Place an F on the line if you think the
statement is FALSE.

_____ 1. When plating, the plate should be viewed as a picture frame.

_____ 2. When plating multiple elements of a dish, the items should be arranged in
unity.
_____ 3. When plating the vegetable dish, one of the important things to consider is
the convenience and comfort of the diners.
_____ 4. Presenting the food to be served using a small plate, will give you more
space to work with your creativity and the dish.
_____ 5. Regular checking for any damage chinaware is not so important in food
presentation.

Let Us Apply

Activity 3
Directions: Perform the following:
 Prepare one fish dish together with appropriate sauce and garnish.
 Present and serve attractively with suitable garnishes and sauces.

Rubrics

Criteria for Judging the Presentation and Serving

Cooked Fish and Shellfish

Performance of the learners will be rated based on the following criteria

Criteria 5 4 3 2 1
Excellent Very Satisfactory Moderately Good
Satisfactory Satisfactory

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 A. General
Appearance:
Attractive and
appealing to
appetite
Pleasing and
has a good
color
combination
Ingredients
cooked just
right
B. Palatability
Delicious taste
C. Nutritive
Value

References

 Competency Based Learning Materials (CBLM) – Cookery 10

SSLM Development Team

Writer: Mary Grace C. Sigarra
Editor: Genoveva E. Estorque
LR Evaluator: Wilma M. Abendan
Illustrator: None
Creative Arts Designer: Reggie D. Galindez
Education Program Supervisor: Amalia C. Caballes, EPS-EPP/TLE/TVL
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum Implementation Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V

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GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 9, 2021