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TLE 10- COOKERY

Quarter II -Week 7

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 PREPARE AND COOK SEAFOOD DISHES
TECHNOLOGY AND LIVELIHOOD (COOKERY 10)
MA. LOURDES C. BALANZA
AUTHOR

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:

LO3: Cook fish and shellfish

3.1 Clean, cut and fillet seafood
3.2 Prepare ingredients according to given recipe
3.3 Demonstrate various methods of cooking fish and shellfish

LO4: Plate/Present fish and seafood

4.1 Prepare and present fish and seafood dishes
4.2 Perform guidelines in serving fish and seafood dishes

TLE 10- COOKERY

Quarter II -Week 7

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Direction: Write the letter of the correct answer.

1. What process is removing scale from a fish?

A. Filleting B. scaling C. skinning D. deboning
2. What process is removing the flesh of a fish which has been cut or sliced away from the
bone by cutting lengthwise along one side of the fish parallel to the backbone?
A. deboning B. skinning C. scaling D. filleting
3. What process involves using a specialty knife to separate flesh from bones.
A. splitting B. scaling C. skinning D. deboning
4. What process is dividing the lobster into two parts?
A. Deboning B. filleting C. scaling D. splitting
5. What process is removing skin from a fish mainly to prepare muscle tissues beneath for
consumption.
A Skinning B. deboning C. splitting D. scaling

YOU COMPLETE ME!!!

Direction: Complete the following statement that describes the proper handling of Fish and
Seafood. Choose your answer inside the box.

ELASTIC FROZEN CLEAR ALIVE BROWNISH

1. The texture of fish should be firm and ________.

2. Eyes of fish are ______, shiny and bulging.
3. Live crabs should be kept ______ until cooked.
4. Frozen shrimp should be solidly ________ when received.
5. Strong fishy odor or a _________ color is a sign of age or spoilage.

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Quarter II -Week 7

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“

Fish is very delicate and easily overcooked. Fish and shellfish can be prepared by the
dry-heat cooking methods of broiling and grilling, roasting (baking) sautéing, pan-frying and
deep-fat frying.

COOKING TECHNIQUES FOR FISH AND SHELLFISH

SCALING WHOLE FISH

• Scaling is the process of removing the scale from a fish.

Once your work area and fish are ready, you can begin the actual scaling.

1. Lay your fish 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 start
coming off in clumps.

4. Be sure to remove the scales on both

side 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, you can rinse the fish off again
with water. This will wash away any loose
scales and help you to identify any remaining
scales that you need to be removed.

TLE 10- COOKERY

Quarter II -Week 7

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FILLETING FISH
• Filleting is the process of removing the flesh of a fish which has been cut or
sliced away from the bone by cutting lengthwise along one side of the fish
parallel to the backbone

1. First, cut behind the head while angling the

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 fish. Turn the
fish and run the knife just clear of the fins with a
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.

2. Peel the fillet back and run the knife over the backbone
severing the small lateral fish bones in the process.
Stop at this point.
3. Turn the fish over and repeat the procedure.
4. Repeat the second cut near the dorsal fin with
the knife angled slightly down.
5. Continue this along the length of the fish
6. Reverse the direction of the filleting knife and
follow the bones by “feeling them” with the
fillet knife until the fish backbone is reached.
7. 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.
8. Cut over the belly flap either through or over the
belly bones. It can be easily cut through here with
the razor sharp filleting knife.
9. Cut any remaining attached sinew or skin. Remove the
first fillet.

10. Flip the fish back to the original side and cut the bones
around the gut cavity.

11. Release the rest of the fillet from the backbone.

https://thecompletecookbook.files.wordpress.com/2010/05/filliting-a-fish.jpg

TLE 10- COOKERY

Quarter II -Week 7

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SKINNING FISH
• Skinning is the process of removing skin from a fish mainly to prepare muscle
tissues beneath for consumption.

1. Stop when you have an inch or two

(25 to 50mm) of fillet released.

2. Change your grip on the fillet to secure grip

on the tab of 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
fish skin from the flesh.

6. The fillet and skin are parted and no fleshes

have 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.

http://www.clovegarden.com/ingred/seafi
shsr.html

DEBONING FISH
• Deboning is the process involves using a specialty knife to separate flesh from
bones

1. Gentle strokes of a knife angled towards the

gut cavity will reveal the position and lay of
the fine bones. Follow this line, cutting
completely through, to release the top part of
the fillet.

TLE 10- COOKERY

Quarter II -Week 7

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 2. The line of fine bones stops around two thirds
of the way down the fillet. At this point put the
knife on the other side of the line of the 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.
https://2.bp.blogspot.com/_RtZaUSyvqso/SwoKO5FqJI/AAA
AAAAAGPk/OVx74gY4XKI/s1600/debonebangustep.jpg
OPENING OYSTER

➢ Open oysters and clams for waste minimization techniques and

environmental considerations in relation to seafood.

Hold oysters 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 ½ 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 muscles from bottom cup. Turn the meat over for
most professional appearance.
http://www.oystersromans.com/knowandloveit.htm

OPENING CLAMS
1. Scrub cams under cool running water using a stiff
kitchen brush.
https://www.recipetips.com/kitchen-tips/t--1237/how-to-prepare-and-open-clams.asp
2. Over a bowl, hold the clam firmly in your hand and
insert the clam knife between the top shell and bottom

TLE 10- COOKERY

Quarter II -Week 7

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 shell. Use towel to protect your hands. Work the knife
to cut through the hinge muscle. The bowl will catch
the liquor from the clam.

3. Open the shell. Slide the knife between the clam and
the shell. Detach the clam.

4. The clam is now ready to be cooked or eaten raw.

SPLITTING A LOBSTER
https://ediblerhody.ediblecommunities.com/recipes/clam-shucking-tips-pro
• Splitting is the process of dividing the lobster into two parts.

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. Then cut the center using the heavy
sharp knife.
https://www.seriouseats.com/2013/05/the-food-lab-how-to-cook-shuck-lobster.html

GUIDELINES FOR BAKING FISH

1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish maybe bake but care should be taken not to overcooked it. Basting with butter
or oil helps prevents drying.
3. Baking temperature is 350ºF to 400ºF.
4. Served baked fish with a sauce or seasoned butter to enhance moistness and improve
palatability.

https://simply-delicious-food.com/easy-lemon-butter-baked-fish/

TLE 10- COOKERY

Quarter II -Week 7

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 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 maybe 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 fillets,
scoring may not be necessary.
6. Broil fish to order and serve immediately.
7. Broiled fish may be garnished lightly with paprika if more color 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.

https://letsgetcookingnow.com/recipe/grilled-fish/
FUNDAMENTAL of PLATING
1. Balance – select foods and garnishes that offer variety and contrast
• Color – two or three colors in a plate
• Shapes – variety of shapes
• Textures – variety of textures
• Flavors
2. Portion Size
• Match portion sizes and plates-select plates large enough to hold all the items
without crowding.
• Balance the portion sizes of the items on the plate-don’t let the main item get lost
with excessive garnish
• Arrangement on the plate

GUIDELINES TO HELP PLATING ATTRACTIVE

• Keep food off the rim of the plate.

• Arrange the items for the convenience of the customer
• Keep space between items. Each item should have its own identity.
• Maintain unity. Create a center of attention and relate everything to it.
• Make every component count.
• Add gravy or sauce attractively.
• Keep it simple.

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 3. Serve hot foods hot, on hot plates
Serve cold foods cold, on cold plates

https://starlight427.wordpress.com/tag/plating/

ACTIVITY 1: COUNT ME IN!

Direction: Arrange the following sequence in chronological order. Write 1 being the first
procedure and write 5 being the last.

SCALING OF FISH
______Be sure to remove the scales on both
side of the fish, as well as scales near the
fins, the collar and the tail.
______Hold the fish down firmly with your hand
near its head.
______Begin to rake the scales from the tail
towards the head. They should start
coming off in clumps.
______Lay your fish on the board or hold it
steady in the water
______When you think you have gotten most of
the scales, you can rinse the fish off again
with water. This will wash away any loose
scales and help you to identify any remaining
scales that you need to be removed
OPENING AN OYSTER
______Twist knife handle to pop oyster open
______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
______Open top shell
______Work tip of knife into the oyster (about ½ inch)
______Push knife into oyster and slice muscle from top shell.

TLE 10- COOKERY

Quarter II -Week 7

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ACTIVITY 2: LETS DO THIS!
Direction: Perform the given recipe. Prepare and cook fish and shellfish. Follow the procedures
in preparing and cooking breaded fish fillet.

BREADED FISH FILLET

Tools/Equipment Needed:
Mixing bowl
Ladle
Pan
Spatula

Ingredients:
Fish (cream dory or the likes)
2 tbsp. butter
1 tsp. black ground pepper
Kalamansi juice
salt
1 cup all-purpose flour
1 cup bread crumbs
2 medium eggs
oil for frying

Procedure:
1. Season all the fillets by sprinkling the seasoning and pressing it into the meat.
2. Get spatula to handle the fish. If you have 10-12” fillets cut them in half unless you’re
using a fish spatula.
3. Coat the fish with flour. Beat the eggs and start dipping. the coated fish into it. After
dipping the coated fish into eggs, coat it again with bread crumbs.
4. Heat the pan on medium heat and add the oil.
5. Put the fish in the pan. Leave it on one side for about three to four minutes.
6. Flip one piece to check the brownness. If it’s partially browned flip them all and continue
to cook until the other side turned brown.
7. Serve it hot with rice or lettuce. You may use other sauces if you want.
LET’S RATE YOURSELF!

4 Can perform the skill without supervision and with initiative and adaptability to
problem solutions.
3 Can perform the skill satisfactorily without assistance or supervision
2 Can perform the skill satisfactorily but requires some assistance and/or
supervisions.
1 Can perform parts of the skill satisfactorily, but requires considerable assistance
and/or supervisions

TLE 10- COOKERY

Quarter II -Week 7

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ACTIVITY 3: PLEASE EXPLAIN!
Direction: Briefly explain the relationships of the following in food preparation.
1. Balance

2. Portion size

3. Serving hot foods on hot plates

4. Serving cold foods on cold plates

5. Garnishes

List down 5 things to consider in preparing, cooking and plating fish and shellfish.
1. ______________________________________________________________________
_______________________________
2. ______________________________________________________________________
_______________________________
3. ______________________________________________________________________
________________________________
4. ______________________________________________________________________
________________________________
5. ______________________________________________________________________
_________________________________

Part of serving any kind of food is preparation. You don’t have to be trained chef
to learn the basics of plating, which is the art of presenting food in an attractive way. You
only have to learn the fundamentals of plating and perform it for better understanding.

TLE 10- COOKERY

Quarter II -Week 7

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Direction: Write the letter of the correct answer.

1. What process is removing scale from a fish?

A. Filleting B. scaling C. skinning D. deboning
2. What process is removing the flesh of a fish which has been cut or sliced away from the
bone by cutting lengthwise along one side of the fish parallel to the backbone?
A. deboning B. skinning C. scaling D. filleting
3. What process involves using a specialty knife to separate flesh from bones.
A. splitting B. scaling C. skinning D. deboning
4. What process is dividing the lobster into two parts?
A. Deboning B. filleting C. scaling D. splitting
5. What process is removing skin from a fish mainly to prepare muscle tissues beneath for
consumption.
A. Skinning B. deboning C. splitting D. scaling

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. What are the things you should consider in cooking fish and shellfish?
______________________________________________________________________
______________________________________________________________________

2. How will you know if you do proper food plating?

______________________________________________________________________
______________________________________________________________________

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

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 TLE 10- COOKERY
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