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TLE_HOME ECONOMICS-COOKERY

ACTIVITY SHEET
QUARTER 2-MELC 6
PREPARE AND COOK SEAFOOD

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DISHES (PC)

REGION VI-WESTERN VISAYAS

Subject Area and Grade Level: TLE_HE-Cookery 10

Activity Sheet No. 6

First Edition, 2020

Published in the Philippines
By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

This Learning Activity Sheet is developed by DepEd Region 6 – Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced or transmitted in any
form or by any means electronic or mechanical without written permission from the DepEd
Regional Office 6 – Western Visayas.

Development Team of English Activity Sheet

Writer: _________________

Illustrators:

Layout Artists:

Schools Division Quality Assurance Team:

Division of ___________Management Team:

Regional Management Team

Ma. Gemma M. Ledesma,
Introductory Message
Welcome to learning area and grade level!

The TLE_HE-COOKERY is a product of the collaborative efforts of the Schools Division of

______ and DepEd Regional Office VI - Western Visayas through the Curriculum and Learning
Management Division (CLMD). This is developed to guide the learning facilitators (teachers, parents
and responsible adults) in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

The TLE_HE-COOKERY is self-directed instructional materials aimed to guide the learners in

accomplishing activities at their own pace and time using the contextualized resources in the
community. This will also assist the learners in acquiring the lifelong learning skills, knowledge and
attitudes for productivity and employment.

For learning facilitator:

The TLE_HE-COOKERY will help you facilitate the leaching-learning activities specified in each Most
Essential Learning Competency (MELC) with minimal or no face-to-face encounter between you and
learner. This will be made available to the learners with the references/links to ease the
independent learning.

For the learner:

The TLE_HE-COOKERY is developed to help you continue learning even if you are not in school. This
learning material provides you with meaningful and engaging activities for independent learning.
Being an active learner, carefully read and understand the instructions then perform the activities
and answer the assessments. This will be returned to your facilitator on the agreed schedule.
Learning Activity Sheets (LAS) (For TLE_HE-COOKERY 10)

Name of Learner:______________________________________

Grade Level: _________________________________________

Section: _____________________________________________

Date: _______________________________________________

PREPARING AND COOKING SEAFOOD DISHES

Title

I. Learning Competency with Code:

TLE_HECK10PC-IIe-14

II. Background Information for Learners

Fish and shellfish contain high quality protein and other essential nutrients and are important part of a
healthful diet. In fact, a well 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 that we can know what cooking methods are suitable in that kind of
fish to prevent overcooked and undercooked. Overcooking of s lessen the nutrients value. Undercooked seafood can
leads also into poisoning.

III.. DISCUSSIONS

LESSON 1 Perform Mise’En Place

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 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
A spatula 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 metal pan or ceramic used
in an oven.
Fish scale- is a kitchen tools used for taking out the scales of the fish.

Classifications of Seafood
Fish products are divided into two categories
1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish –
1. Flatfish

Flounder
Sole
2. Round fish

Black sea bars

Bluefish

Cod

Grouper
B. Freshwater fish

Cat fish –round

Eel –round

Tilapia

2. Shell fish – fish with external shells but no internal bone structure. They have hard
outer shells.
Two classifications of Shellfish
A. Mollusks – are soft sea animals
 – they have a pair of hinged shells (clams, oysters)

they have a single shell (abalone)

– (octopus, squid)

B. Crustaceans-are animals with segmented shells and jointed legs

(shrimps, crabs)

Market Forms of Fish

1. Whole round- completely intact, as caught

 2. Drawn- viscera removed

3. Steak- cross section slices, each containing a section of

backbone.

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

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

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

with bones removed.

IV.. ACTIVITIES

A. Test your knowledge about by answering the following activities. Now enumerate at least 8 tools that
we have been using in preparing seafood dishes. In a separate sheet of paper.

1. __________________________ 5. ________________________________
2. __________________________ 6. _________________________________
3. __________________________ 7. _________________________________
4. __________________________ 8. _________________________________
 B. Inside the box are varieties of fish and shellfish. Identify/classify them
according to their characteristics.

Cat fish Blue fish Abalone Flounder

Octopus Squid Shrimps Grouper
Tilapia Eel Crabs Sole
Oyster Clams Cod

Salt water fish Fresh water fish Mollusks Crustaceans

1.
2.
3.
4.
5.

C. Direction: Identify the following market form of fish.

1. 2. 3.

4. 5.
 LESSON 2 : Handle fish and seafood
I. Background

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 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.

II. DISCUSSION

Checking the freshness of fish and Shellfish

Fin Fish
1. Fresh and mild odor.
2. Eyes are clear, shiny and bulging.
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.
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.
4. If kept longer ,wrap and freeze immediately.
5. 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
B. 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
KShucked scallops can be cooked without further
preparation.
eep 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
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

IV..Exercises / Activities

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.

B. You are supposed to buy fish in a wet market. Give at least five characteristics of
fresh fish.

1._____________________________________________________________.
2._____________________________________________________________.
3._____________________________________________________________.
4._____________________________________________________________.
5._____________________________________________________________.

NOTE: SEPARATE ANSWER SHEETS FOR EVERY LESSONS (LESSON 1 AND

LESSON 2)