Carlos Hilado Memorial State University

Talisay City, Negros Occidental

COLLEGE OF EDUCATION – BTLED Home Economics

Topic: Lesson 4 Principle of Food Preperation

Subject: TLEPFP
Presenter: Benher O. Calopez Program: BTLED – HE3A

SEMI-DETAILED LESSON PLAN

I. OBJECTIVES At the end of the lesson, students will be able to:
a. Definition and classification of fish
b. Kinds and market forms of fish
c. Characteristics of fresh fish

II. SUBJECT MATTER

A. Topic Fish
B. References TLEPFP Lesson 4
C. Materials PowerPoint Presentation
III. PROCEDURE
A. Preliminary a. Prayer
Activities b. Greeting
c. Checking of Attendance

B. Motivation Energizer
Group activity
Instructions :
1. Form the students into 2 groups.
2. Each group will be given an envelope containing the puzzled picture
3. They are going to assembled the puzzle the first group to formed
the picture will be the winner.
4. Prizes will be given after the class discussion.

C. Discussion
FISH AND SHELLFISH

FIN FISH- FISH WITH FINS AND INTERNAL SKELETONS.

COMPOSITION & STRUCTURE

WATER

PROTEINS
VITAMINS AND MINERALS

OTHER SUBSTANCES

FISH HAS VERY LITTLE CONNECTIVE TISSUE

: IT MEANS THAT :

FISH COOK VERY QUICKLY

FISH IS NATURALLY TENDER

MOIST HEAT COOKING ARE USED TO PRESERVE MOISTURE AND PROVIDE

VARIETY

COOKED FISH MUST BE HANDLED CAREFULLY OR IT WILL FALL APART

VARIETIES AND CHARACRISTICS

SALT WATER FISH

FLATFISH HAVE LEAN, WHITE FLESH,AND MILD , DELICATE FLAVOR.

THEY ARE VERY FLAT, OVAL IN SHAPE WITH BOTH EYES ON ONE SIDE OF
THE HEAD.

Example: FLOUNDER, DOVERSOLE , TURBOT, HALIBUT

SALTWATER FISH: ROUND FISH

EXAMPLE : BLACK SEABASS, COD, MACKEREL. HADDOCK, JOHN DORY,

JACK,MAHI-MAHI MONKFISH, RED MULLET, PERCH, ORANGE ROUGHY,
PAMPANO, PORGY, RE SNAPPER, SHARK, SKATE, TUNA, SWORDFISH,
WHITTING.

FRESH WATER FISH

ARE FISH THAT SPEND THE ENTIRETY OR PART OF THEIR LIFE LIVES IN
FRESHWATER SUCH AS RIVER AND LAKES

EXAMPLE : TROUT, CATFISH , PERCH PIKE , TILAPIA, WHITEFISH, ELL.

CHECKLIST FOR FISH FRESHNESS

WHOLE OR ROUND - COMPLETELY INTACT , AS CAUGHT.

DRAWN - VISCERA REMOVED

DRESSED : VISCERA , SCALES, HEAD , TAILS, AND FINS REMOVED

STEAKS : CROSS-SECTION SLICES EACH CONTAINING A SECTION OF

BACKBONE

FILLET : BONELESS SIDES OF FISH WITH SKIN ON OR OFF

BUTTERFLIED FILLETS: BOTH SIDES OF FISH STILL JOINED, BUT WITH BONES
REMOVED.

STICK OR TRENCHES - CROSS-SELECTION SLICES OF FILLETS

BASIC CUTS

LE DARNE - A SLICE OR STEAK OF ROUND FISH ON THE BONE .

LE TRONCON - A SLICE OR STEAK OF FLAT FISH ON THE BONE.

LE FILLET - A FILLET OF FISH , USUALLY FROM A SMALL FISH WITHOUT

BONE

LE SUPREME -APPLIED TO LARGE FILLETS OF FISH , CUT INTO PORTION ON

SLANT.

LE DELICE - APPLIED TO NEATLY FOLDED FILLET FISH OF FISH

LE GOUJON - APPLIED TO FILLETS OF FISH CUT INTO STRIPS

APPROX.USUALLY FLOURED, EGG WASHED AND BREAD CRUMBED.

LE PAUPLETTE - THIS TERM IS APPLIED TO FILLETS OF SMALLER FISH,

USUALLY SOLE WHICH STUFFED WITH FARCE,FISH OR VEGETABLES OR
MIXTURE OF BOTH NEATLY ROLED INTO BARREL SHAPE, TIED OR PINNED.

CLEANING OF FISH

De-scaling and cleaning

1. Soaking the fish in cold water fish in cold water for a few minutes before
de-scaling, help in removing scales more easily.
2. The blunt side of the knife should be used.
3. The head of the fish is held with the left hand and holding the knife
vertical, scraping is done starting from the tail, working towards the head,
the scales are scraped off. The fish is them washed to remove any loose
scales
4. Cut off the fins, remove the head. The entrails should be removed by
cutting the length of the fish from the vent end to the head on the belly
 side.

D. Enrichment What are the 7 basic Cuts of fish?

Activity Answer :
LE DARNE
LE TRONCON
LE FILLET
LE SUPREME
LE DELICE
LEGOUJON
LE PAUPLETTE
E. Application Explain:
Arrange the rumbled letters to make it correct based on the given definition

1. NRDAW – are marketed with only the entrails are removed.

Answer : DRAWN
2. SICKTS – are pieces of fish cut lengthwise or crosswise from fillets or
steaks in to portions of uniform width and length
Answer : STICKS
3. DSSREDE – are scaled and eviscerated, usually with tail, heads and
fins removed.
Answer : DRESSED
4. SEATKS – are cross-section, slices of larger slices if fish. They are
ready to cook as purchase, except for dividing the very largest into
serving sized portions
Answer : STEAKS
5. HOLEW – are those marketed just they come from the water.
Answer : WHOLE

F. Generalization WHAT ARE THE MARKET FORMS OF FISH?

ANSWER : WHOLE, DRAWN,DRESSED, STICKS , STEAK, FILLET AND
BUTTERFLY FILLET.
WHY DO WE NEED TO KNOW THE MARKET FORM OF FISH?
ANSWER : IT IS IMPORTANT TO KNOW THE MARKET FORMS OF FISH SO
THAT IT COULD BE EASY FOR US TO KNOW ITS SPECIFICS USE AND AT THE
 SAME TIME IT GIVEN US THE IDEA ON WHAT KIND OR TYPE OF MENU
ARE WE GOING TO COOK BASED ON ITS DESIRED CUTS/ FORM.
IV. EVALUATION MATCHING TYPE
Direction: Match column A to column B. Choose the letter of the correct
answer in the space provided. (5 pts)
Column A Column B

1. Dressed a.held together by uncut flesh

and skin

2. Single fillet b.a form of fish cut from one side.

3. Drawn c.also known as the “live fish”

4. Whole /round d.A form of fish with head ,fin

and tails removed

5. Butterfly fillet e.a form of fish with only the

entrails is removed

f. a form of fish that is cut length

wise with a uniform width and
length.

Answer key:
1. D
2. B
3. E
4. C
5. A

V. ASSIGNMENT
1. Do Research about the nutritive value of fish.
VI. Evidences of SINIGANG FISH
Activity

Procedure
ingredients
1. Bring water to
a boil.
2. Add the
tomatoes and
onion and salt ,
simmer it for few
minutes.
3. Add the bangus
ingredients simmer for 10
mins.
1 Milk fish
4. Calamansi
Tomato juice or powdered
mix tamarind and
onion add salt and msg
ajinomoto or
Sili
Vitsin to taste.
Calamansi 5. Add the dahon
kamote let stand
Sinigang powder
for 5 mins.
Dahon kamote 6. Serve hot.
MSG ajinomoto

Salt
Prepared by:

Benher O. Calopez
BTLED HE-3A