TLE/SPTVE 10

Quarter
3
Cookery/Food Technology
COOKERY/FOOD TECHNOLOGY- Grade 10
Quarter 3 – Module 6

First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Jesusa S. Laguna
Editor: Jerwina V. See
Reviewers: Jerwina V. See
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
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Dr. Carolina T. Rivera
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Pasig City
 Cookery 10
Food Technology 10 10
Quarter 3
Self-Learning Module 6
Cook Fish and Shellfish
Fillet Seafood; Identify the Procedures
in Sauteing and Pan-Frying Fish
Introductory Message

For the Facilitator:

Welcome to the Cookery/Food Technology Grade 10 Self-Learning Module on Cook

Fish and Shellfish!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through Mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Cookery/Food Technology Grade 10 Self-Learning Module on

Fillet Seafood; Identify the procedures in Sautéing and Pan-Frying Fish!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of the learning period, the students should be able to:

A. Enumerate the steps on how to fillet seafood.

B. Discuss the procedures in sautéing and pan-frying fish.

C. Appreciate the importance of acquiring knowledge and skills on how to fillet,

sauté and pan-fry seafoods.

PRETEST
Directions: Read the questions carefully and write the letter of the correct answer.
1. What is fish fillet?
a. The fin of fish cut from the body.
b. The flesh of fish cut from the bone.
c. The head of fish cut from the body.
d. The skin of fish removed from the flesh.

2. What is the first step of filleting fish?

a. Make a cut from the tail of the fish.
b. Make a cut from the stomach of the fish.
c. Make a cut along the back of the head of fish.
d. Make a cut behind the skull and pectoral fins of the fish.

3. Which of the following techniques in sautéing and pan-frying fish helped

create an attractive brown crust to the finished product?
a. Cooking the fish at high temperature.
b. Cooking the fish in large amount of fat.
c. Coating the fish with flour before frying.
d. Marinating the fish in an acid before frying.

4. What type of fat is preferably used in sautéing and pan-frying fish?

a. Lard c. palm oil
b. Clarified butter d. vegetable oil

5. What should be the amount of fat to be used in sautéing and pan-frying fish?
a. The pan is full of fat.
b. The pan is half full of fat
c. The fat is just enough to cover the fish.
d. The fat is just enough to cover the bottom of the pan.
 RECAP
Directions:
A. Cooking techniques.
Write TRUE if the sentence is correct, and FALSE if the sentence is wrong.

____1. A sauce is added to give moisture in serving fish low in fat.

____2. Fish should not be overcooked to prevent drying.
____3. Broiling is best in cooking fat fish.
____4. Shellfish is cooked by just only until the shell is open.
____5. A cooked fish separates into flakes but does not fall apart easily.

B. Scaling fish
Enumerate the steps in scaling fish.
1.
2.
3.
4.
5.

LESSON

Filleting Fish

Fish fillet, from the French word fil€ meaning a thread or strip, is the flesh of
a fish that has been cut or sliced away from the bone by cutting parallel to the
backbone along one side of the fish lengthwise.

There are a lot of ready-to-cook fish that we can buy from the market today, but
it is still a privilege on your part if you know how to fillet fish. Here are the steps:

 Round Fish

1. Cut through the fillet behind the skull and pectoral fin on
a 45 ˚angles.

2. With the knife blade facing outward, start at the tail and
pierce the skin along the back to the head.

3. Starting at the head, draw the blade along the skeleton to

remove the fillet.
 4. Place the fillet back on the fish and draw the blade through
the tail.

5. Remove the fillet, and repeat the same technique, with the
opposite side.

6. Using a “V” cut, remove the pin bones.

 Flat fish
 Sautéing and Pan-Frying Fish
In fish cookery, many sautéed fish recipes used the standard breading
procedures in which these two terms, sautéing and pan-frying can be used
interchangeably.

 Guidelines
1. The fish has very small or no fat at all, sautéing is well suited to lean fish.

2. Be careful when sautéing fat fish so as not to get too greasy.

3. Coat the fish with flour or other starchy items to create an attractively browning
crust, enhancing flavor, and helping to keep the fish together and avoid sticking.
4. Before dredging in flour, soaking the fish in milk helps form a strong crust.

5. Use preferably clarified butter or olive oil to sauté and fry fish.

6. The amount of fat to be used is enough just to cover the pan 's bottom.
7. Until adding the fish, make sure the pan is dry.

8. Once the fish has begun cooking, lower the heat.

9. For even cooking, sauté small items such as shrimps and scallops over high heat
and larger items such as thick steaks or whole fish at lower heat.

10. Large fish may be browned in fat, then finished uncovered in an oven.

11. Brown first the most attractive part, the presentation side.
12. During and after cooking, the fish should be handled with care to prevent
breaking.

 Procedure

1. In a sauté pan, heat a small amount of clarified butter.

2. Dredge into flour the seasoned fish. Remove excess flour.

3. Put the fish into the sauté pan with the presentation side, down.

4. Cook the fish until both sides are brown, turning once with a
spatula.

5. Remove from pan and place the presentation side up in a serving

plate.
6. Sprinkle lemon juice and chopped parsley over fish.

7. Melt butter until light brown in a sauté pan and immediately pour
over fish.

8. Serve.

ACTIVITIES
Directions:
A. Write the number on the box provided in the fishbone from the pictures below
following the steps in filleting fish.

1 2 3 4 5

B. Fill in the blank to complete the procedure in sauteing or pan-frying fish.

1. Put small amount of __________ into a heated saute pan.
2. Before putting fish in a heated oiled pan ____________ the seasoned fish.
3. Place fish in a saute pan with the ____________down.
4. Cook fish until ____________.
5. Sprinkle ________________over fish in a serving plate.
 WRAP-UP

Direction. Arrange the steps by putting a number according to sequence.

A. Filleting round fish

______Make a cut along the back from tail to head.
______Draw the blade along the skeleton starting at the head.
______Continue blading through the tail.
______Cut the fillet behind the skull and pectoral fin.
______Remove the fillet and repeat the process at the opposite side.
B. Sauteing and pan- frying
______Dredge seasoned fish with flour and put into pan.
______Cook until brown, turning once.
______Heat clarified butter in a pan.
______Plate and garnish with lemon and parley.
______Remove from pan.

VALUING

Directions:

Write a paragraph by answering the question, “Why is it important to have the

knowledge and skills in filleting fish and sautéing or pan-frying seafoods?”

POST TEST
Direction. Read the questions carefully and write the letter of the correct answer.
1. How can the small items like shrimps and scallops be cooked evenly by
sautéing?
a. Cooked over low heat.
b. Cooked over high heat.
c. Cooked from low to high heat.
d. Cooked from low to moderate heat.
2. In order to cooked evenly thick steaks and whole fish by pan-frying, what
should be the temperature of cooking?
a. Low heat
b. High heat
c. Moderately low heat
d. Moderately high heat

3. Which of the following ways helped form a strong crust for pan- fried fish?
a. Soaking the fish in milk before dredging in flour.
b. Adding salt to the flour mixture for dredging fish.
c. Adding sugar to the flour mixture for dredging fish.
d. Soaking the fish in cold water before dredging in flour.

4. What type of fish is well-suited for sautéing and pan-frying fish?

a. Fat fish c. salt water fish
b. Lean fish d. fresh water fish

5. What is the appropriate garnish for a cooked pan-fried fish?

a. Lemon and parsley c. pepper and thyme
b. Onions and lettuce d. tomatoes and basil

6. What is fish fillet?

a. The fin of fish cut from the body.
b. The flesh of fish cut from the bone.
c. The head of fish cut from the body.
d. The skin of fish removed from the flesh.

7. What is the first step of filleting fish?

a. Make a cut from the tail of the fish.
b. Make a cut from the stomach of the fish.
c. Make a cut along the back of the head of fish.
d. Make a cut behind the skull and pectoral fins of the fish.

8. Which of the following techniques in sautéing and pan-frying fish helped

create an attractive brown crust to the finished product?
a. Cooking the fish at high temperature.
b. Cooking the fish in large amount of fat.
c. Coating the fish with flour before frying.
d. Marinating the fish in an acid before frying.

9. What type of fat is preferably used in sautéing and pan-frying fish?

a. Lard c. palm oil
b. Clarified butter d. vegetable oil

10. What should be the amount of fat to be used in sautéing and pan-frying fish?
a. The pan is full of fat.
b. The pan is half full of fat
c. The fat is just enough to cover the fish.
d. The fat is just enough to cover the bottom of the pan.
Pretest Recap
1. B A. 1. True B. 1. Lay fish flat on board.
2. D 2. True 2. Hold fish firmly on head.
3. C 3. True 3. Rake scales from tail to head.
4. B 4. True 4. Continue until all scales are removed.
5. D 5. True 5. Rinse fish to wash.
Activities
A. 4, 2, 1, 3, 5
B. 1. Butter
2. dredge in flour
3. presentation side
4. brown color
5. lemon juice and parsley
Wrap-up
A. Filleting
1. Cut fillet behind skull and pectoral fin.
2. Cut along the back from tail to head.
3. Draw blade along skeleton starting at the head.
4. Continue blading through the tail.
5. Remove fillet and repeat on opposite side.
B. Sauteing and pan-frying
1. Heat clarified butter in a pan.
2. Dredge fish with flour and put into pan.
3. Cook until brown.
4. Remove from pan.
5. Plate and garnish
Valuing
(Answers may vary)
Post test
1. B 6. B
2. A 7. D
3. A 8. C
4. B 9. B
5. A 10. D
KEY TO CORRECTION
 References

The professional Chef, 8th edition; The culinary institute of America; copyright
2006 by the Culinary Institute of America; Published by John Wiley and Sons, Inc.
Hoboken New Jersey

CBLM, Food Trades Level III, Public Technical Vocational High Schools ;
Department of Education; Republic of the Philippines

Gisslen, Wayne; Professional Cooking, Copyright 2007

https://www.slideshare.net/grinsoda/lm-cookery-final-132014
https://www.theculinarypro.com/fish-and-shellfish-fabrication-methods

https://www.gympaws.com/nutrition/healthy-recipes/tips-for-pan-searing-salmon

https://leitesculinaria.com/98378/recipes-southern-fried-catfish.html
https://www.slideshare.net/NadineOray/filleting-the-fish

https://healthyrecipesblogs.com/low-carb-fried-fish/