10

SPECIALIZATION

(COOKERY)

TLE 10- COOKERYPage 1

QUARTER 2 – WEEK 5

Department of Education • Republic of the Philippines

 MA. LOURDES C. BALANZA
Writer

PREPARE AND COOK SEAFOOD DISHES

TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY 10 )
MA. LOURDES C. BALANZA

TLE 10- COOKERYPage 2

QUARTER 2 – WEEK 5
Writer
10
 How are you these days? You are now about to start the lesson on Cookery 10
Specialization. I want you to be reminded of a few things so you will successfully finish the
task well.

1. Read and understand the instructions in every part of this module.

2. You are provided with various learning tasks. I hope you will diligently perform them all.
3. Ask your parents, guardians, or older siblings to help you assess your work.
4. I hope you will do your best in every activity most especially the Post-test.
5. Have fun while learning!

At the end of the lesson, you are expected to:

LO1 Perform Mise en Place

1.1. prepare the kitchen tools, equipment and ingredients based on required
standards
1.2. identify the types, varieties, market forms, nutritive value and composition
of fish and seafood
1.3. assemble ingredients according to recipes, recipe card or enterprise
standard
1.4. identify the steps in processing Fish

Direction: Choose the letter of the correct answer. Write your answer to the space provided
before the number.

_________1. What are the market forms of fish if both sides of a fish still joined, but with bones
removed?
A. Butterflied fillets C. Dressed
B. Drawn D. Steaks
_________ 2. What categories of fish are with fins and internal skeletons?
A. Crustaceans C. Shell fish
B. Fin fish D. Mollusks
_________ 3. What classification of Shellfish are animals with segmented shells and jointed legs?
A. Bivalves C. Mollusks
B. Crustaceans D. Univalves

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QUARTER 2 – WEEK 5
_________ 4. What types of fish are those that are high in fat?
A. Big fish C. Lean fish
B. Fat fish D. Small fish
_________5. What market forms of fish if viscera, scales, head, tails, and fins are removed?
A. Butterflied fillets C. Dressed
B. Drawn D. Steaks
________ 6. What kind of mollusks has a pair of hinged shells like clams and oysters?
A. Bivalves C. Crustaceans
B. Cephalopods D. Univalves
________ 7. What is the example of fresh water fish?
A. Cod C. Grouper
B. Flounder D. Tilapia
________ 8. What process is removing the scale of fish?
A. Deboning fish C. Scaling of fish
B. Filleting fish D. Skinning fish
________ 9. What nutrients can we get in fish?
A. Carbohydrates C. Lipids
B. Iron D. Protein
________ 10. What market forms of fish if it is completely intact as caught?
A. Drawn C. Sticks or tranches
B. Dressed D. Whole or round

“YOU CAN FILL ME! “

Direction: Fill out the needed information to fix the broken heart. Write the steps on how you will
store vegetables properly.

FRESH VEGETABLES FROZEN VEGETABLES DRIED VEGETABLES

CANNED VEGETABLES LEFT OVERS

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QUARTER 2 – WEEK 5
 Seafood is any form of sea life regarded as food by humans. Seafood includes
fish and shellfish. Shellfish include various species of mollusks, crustaceans and
echinoderms. A wide variety of fish and seafood are available in the market from many
different sources. There are so many methods for cooking seafood; most of them are
fast and easy, making them the perfect choice for a quick and healthy meal.
CLASSIFICATION OF SEAFOOD
Fish products are divided into two categories
1. Fin Fish – fish with fins and internal skeletons
A. Saltwater Fish
● Flatfish
⮚ Flounder
⮚ Sole
● Round Fish
⮚ Black sea bars
⮚ Bluefish
⮚ Cod
⮚ Grouper

B. Freshwater fish
● Cat fish
● Eel
● Tilapia
2. Shell Fish – fish with external shells but no internal bone structure. They
have hard outer shells.

Two Classifications of Shellfish

1. Mollusks – are soft sea animals

Types of Characteristics Examples Pictures

Mollusks

Bivalves They have a Clams,

pair of hinged oysters
shells

https://upload.wikimedia.org/wikipedia/commons/0/07/Martesia_striata_
bivalves_in_wood_borings_%28driftwood_on_marine_beach%2C_Cayo_
Costa_Island%2C_Florida%2C_USA%29_20_
%2826173624435%29.jpg

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QUARTER 2 – WEEK 5
 Univalves They have a abalone

single shell

https://www.pikist.com/free-photo-invcd

Cephalopods They have Octopus,

tentacles squid
attached to the
head

https://pxhere.com/en/photo/1287296

2. Crustaceans - are animals with segmented shells and jointed legs. ( shrimps, crab

Composition and Structure:

Fish consists of water, protein, fats and small amount of minerals and vitamins.
Fish has a very little connective tissue. It means:
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.

● Fat Fish – are those that are high in fat.

⮚ Salmon
⮚ Tuna
⮚ Trout
⮚ Mackerel
● Lean Fish – are those that are low in fat.
⮚ Sole
⮚ Cod
⮚ Red Snapper

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QUARTER 2 – WEEK 5
 ⮚ Bass

MARKET FORMS
1. Whole or round – Completely intact, as caught

2. Drawn – viscera removed

3. Dressed – Viscera, scales, head, tail and fins removed

4. Steaks – cross-section slices, each containing a section

of backbone

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

6. Butterflied fillets – both sides of fish is still joined, but with

bones removed.

7. Sticks or tranches – cross-section slices of fillets

Characteristics and Market forms of Shellfish

Characteristics:
Mollusks
● Oysters have rough, irregular shells

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QUARTER 2 – WEEK 5
 ● 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.
Crustaceans
● The lobster shell is dark green or bluish green but turns red when cooked
● Live lobster must be alive when cooked
Market forms
Mollusks
● Live in the shell
● Shucked- fresh or frozen
● Canned
Crustaceans
● Live
● Cooked meat, fresh or frozen

Activity 1: SORT IT PLEASE!

Direction: On the table below, classify the following seafood according to their classification
which can be grouped under each category.

Tilapia Oyster Clams Catfish Cod

Sole Squid Crab Shrimp Milkfish

CATEGORIES OF SEAFOOD

FIN FISH SHELLFISH

Direction : Identify the market forms of fish.

1. 2.
3.

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QUARTER 2 – WEEK 5
 __________________ ___________________ ___________________
4.
5.

___________________ ____________________

HEALTH BENEFITS OF EATING SEAFOOD

1. It lowers risk of Heart Disease

Presence of Omega-3 fatty acids in fishes helps in protecting the heart that reduces the
heart disease.
2. It can help in improving symptoms of depression
Fish oil can help in improving symptoms of depression when taken with an antidepressant
known as selective serotonin reuptake inhibitor (SSRI)

3. It’s a Good Source of Vitamin D

Fishes are high in Vitamin D and are identified as one of the best dietary sources of the
for growth and health of a body.
4. It helps lower cholesterol
Omega-3 fatty acids help in lowering the LDL Low-Density Lipoprotein) levels in the body.

Direction: Choose the letter of the correct answer. Write your answer to the space provided
before the number.

_________1. What are the market forms of fish if both sides of a fish still joined, but with bones
removed?
A Butterflied fillets C. Dressed
B. Drawn D. Steaks
_________ 2. What categories of fish are with fins and internal skeletons?
A. Crustaceans C. Shell fish
B. Fin fish D. Mollusks
_________ 3. What classification of Shellfish are animals with segmented shells and jointed legs?
A. Bivalves C. Mollusks
B. Crustaceans D. Univalves
_________ 4. What types of fish are those that are high in fat?

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QUARTER 2 – WEEK 5
 A. Big fish C. Lean fish
B. Fat fish D.. Small fish
_________5. What market forms of fish if viscera, scales, head, tails, and fins are removed?
A. Butterflied fillets C. Dressed
B. Drawn D. Steaks
________ 6. What kind of mollusks has a pair of hinged shells like clams and oysters?
A. Bivalves C. Crustaceans
B. Cephalopods D. Univalves
________ 7. What is the example of fresh water fish?
A. Cod C. Grouper
B. Flounder D. Tilapia
________ 8. What process is removing the scale of fish?
A. Deboning fish C. Scaling of fish
B. Filleting fish D. Skinning fish
________ 9. What nutrients can we get in fish?
A. Carbohydrates C. Lipids
B. Iron D. Protein
________ 10. What market forms of fish if it is completely intact as caught?
A. Drawn C. Sticks or tranches
B. Dressed D. Whole or round

Direction: Let us see how far you have learned from this module. To show your understanding, I
want you to answer the following questions:

1. Based on the market forms of fish, what do you usually consume at home? Why?
______________________________________________________________________
______________________________________________________________________

2. Based on the market forms of Mollusks, what do you usually buy in the market? Why?
______________________________________________________________________
_____________________________________________________________________

LEIZLEE B. DAOWAG
Team Leader
RHAMLYN S.
SUCGANG
Validator
JUSTINE C. MONTOYA
Illustrator

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QUARTER 2 – WEEK 5
TLE 10- COOKERYPage 11
QUARTER 2 – WEEK 5