10

TLE
Cookery
Quarter 2 – Module 4:
Fish and Shellfish: Processes,
and the Methods of Cooking
(Weeks 6-8)
 What I Need to Know

WELCOME TO QUARTER II! You successfully made it to this point! This module
continues to the next exciting parts of the lesson, we hope you enjoy exploring it.
After learning cereals and starches, this time you will be introduced to a healthier
topic that you will acquire after you go through with this lesson, the Fish and
Shellfish, Processes, and Its Methods of Cooking

After going through this module, you are expected to:

1. list and identify fish and shellfish available in the area;
2. demonstrate the different processes of cleaning and cutting procedures of
fishes and shellfishes;
3. elaborate the difference of dry and heat methods of cooking seafood; and
4. cook fish/shellfish dishes based on the availability of seafood and the
ingredients in the area.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment.

What I Know

Please do not forget to write the following on your answer sheet:

Name: ________________________________ Gr & Section: ______________________
Gr. Level & Subject (Specialization): _________ Module No: _________
Name of Activity: What I Know Date: _________

Directions: Carefully read each of the following statements. Choose the correct
answer.

1. Which kind of fish has NO internal bone structure?

A. Finfish B. Freshwater fish C. Round fish D. Shellfish
2. Which of the following fish is high in fat?
A. Bass B. Cod C. Mackerel D. Red Snapper
3. Which of the following fish is low in fat?
A. Cod B. Salmon C. Trout D. Tuna
4. Which market form of fish is viscera, head, tail, and fins are removed?
A. Butterfly B. Dressed C. Fillet D. Sticks
5. Which of the following is a freshwater fish?
A. Bluefish B. Catfish C. Grouper D. Sole
6. Which market form of fish are both sides of a fish still joined but bones are
removed?
A. Butterfly B. Drawn C. Fillet D. Steak

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 7. Which of the following is the second step in scaling whole fish?
A. Lay your fish flat on the board.
B. Scale on both sides of the fish.
C. Begin to rake the scales from the tail towards the head.
D. Hold the fish down firmly with your hand near its head.
8. Which of the following is the third step in opening an oyster?
A. Cut muscle from the bottom cup.
B. Twist knife handle to open the oyster.
C. Insert oyster knife at a hinge slowly but firmly
D. Push knife into the oyster and slice muscle from the top shell
9. Which of the following is the characteristic of a fresh fish?
A. Gills are pink or red.
B. With fresh and foul odor.
C. Flesh shrink when pressed.
D. Eyes are dull, shiny, and bulging
10. Which of the following is a cephalopod?
A. Abalone B. Clams C. Crab D. Squid
11. Which of the following seafood is cooked just enough to heat to keep it juicy
and plump?
A. Fat fish B. Flatfish C. Lean fish D. Shellfish
12. Which of the following enhances baked fish when served?
A. Butter B. Cream C. Lemon D. Sauce
13. What cooking method is suited to fat fish?
A. Baking B. Boiling C. Deep-frying D. Sautéing
14. Which is used to baste in baking lean fish to help prevent it from drying up?
A. Butter B. Cream C. Soy sauce D. Tomato sauce
15. Which of the following dishes is cooked through the dry heat method?
A. Baked scallop B. Escabeche C. Paksiw na isda D. Simmered fish

What’s In

Hi there! Welcome to lesson 2 of this module! To awaken your knowledge of the

previous lesson, try answering the following questions.

1. After knowing what kind and market form of fish and shellfish to consider in
buying, what will you do next?
2. Have you observed somebody cleaning any kind of seafood and how did they do
it? Explain it in a step-by-step process

Good job! What you explained is part of this lesson. This time you have now the idea
as to what the next lesson is all about.

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 What’s New

Please do not forget to write the following on your answer sheet:

Name: ________________________________ Gr & Section: _________________
Gr. Level & Subject (Specialization): _________ Module No: ___________________
Name of Activity: What’s New Date: _________

Directions: The following dishes may already have been seen on TV or have been
cooked and prepared by your family answer the following guide questions to
give you an idea of how this interesting topic will be of importance to you.

1. Fried fish
2. Sinigang na isda
3. Sweet and sour fish
4. Garlic shrimp
5. Paksiw na isda

Guide Questions
a. What are those dishes?
b. How should each dish be cooked?
c. Is it important to have them in our meal?

What is It

In this lesson, you will be introduced to how can we clean and cook the fish in various
ways. This is a useful skill for you. So, explore now!

Checking freshness of fish and shellfish Fin Fish

1. Fresh and mild odor

2. Eyes are clear, shiny, and bulging

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 3. Red or pink gills

4. The texture of the 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. A strong fishy odor or a brownish color is a sign of age or spoilage.

5. Lobster must be alive when bought. 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. Crabs should be kept alive until cooked.

10. Frozen crab meat should be treated like any other frozen fish.

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 Handling and Storage of Fish

Fresh Fish
1. Store on crushed ice. Use drip pans to allow for drainage
of melted ice. Change ice daily. Cover container or store in
a separate box away from other foods. Whole fish should be
drawn because entrails deteriorate rapidly. Cut fish should
be wrapped or left in an original moisture-proof wrap.

2. Fresh fish may be stored for 1 to 2 days. If kept longer,

wrap, and freeze immediately. Check stored 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

Rotate stock – first in, first out

Thawing and Handling of frozen fish

1. Thaw in the refrigerator, never at room temperature. If
pressed for time, keep in an original moisture-proof
wrapper and thaw under cold running water.
2. Small pieces like fillets and steaks can be cooked from a
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 a frozen state.

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Thawing and handling frozen Shellfish

1. MUSSELS
Keep refrigerated (32°F to 35°F/0° to 2°C). and protect from
light. Store in an original sack and keep the sack damp.

2. SCALLOPS
- Shucked scallops can be cooked without further
preparation.
- Keep scallops covered and refrigerated (30°F to 34°F).
Do not let them 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 headfirst 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 packed in moist
seaweed, kept in a cool place in saltwater.
- Cooked lobster meat must be covered and refrigerated
at 30° to 34°F. It is highly 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
- Crabs should be kept alive until cooked.
- Frozen crab meat is very perishable when thawed.
It must be treated like any other frozen fish.

Are you ready for cooking? Fasten your seatbelt and carry on.

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 Cooking Techniques for Fish and Shellfish

Fish is very delicate and easily overcooked. During cooking, a test for doneness is
observed:
1. The fish just separates into flakes
2. If the bone is present, the flesh separates from the bone, and the bone is no
longer pink
3. The flesh becomes opaque (usually white)

Lean fish
• Lean fish has almost no fat, so it easily becomes dry. It is best served with
sauces to enhance moistness and gives richness.
• Poaching is the moist heat method suited
• Fish should be basted with butter or oil if broiled or baked.
• Lean fish may be fried or sautéed to gain palatability from added fat.

Fat fish
• The fat in fish, enables them to tolerate more heat without becoming dry.
• Fat fish can be cooked by poaching.
• Fat fish are well suited to broiling and baking. The dry heat methods eliminate
excessive oiliness.
• Large fat fish like salmon and mackerel may be cooked in fat, but care should
be taken to avoid excessive greasiness.

Shellfish
• Cook oyster just enough to heat thoroughly to keep it juicy and plump.
• Clams become tough and rubbery if overcooked
• Shrimps like other shellfish, become tough and rubbery when cooked at high
temperatures.

Scaling Whole Fish

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

2. Lay your fish flat on the board or hold it steady in the

water.

3. Hold the fish down firmly with your hand near its head

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4. Begin to rake the scales from the tail towards the head.
They should start coming off in clumps.

5. Be sure to remove the scales on both sides of the fish, as

well as scales near the fins, the collar, and the tail.

6. When you think you have gotten most of the scales, rinse
the fish off again with water. This will wash away any
loose scales and help you to identify any remaining
scales that need to be removed.

FILLETING FISH

First, cut behind the head while angling 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
do not waste it. Cut down to the bone and follow the
line through to just behind the fins.

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.

Peel the fillet back and run the knife over the
backbone severing the small lateral fish bones in the
process. Stop at this point.

Turn the fish over and repeat the procedure.

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Repeat the second cut near the dorsal fin with the
knife angled slightly down.

Continue this along the length of the fish

Reverse the direction of the filleting knife and follow

the bones by "feeling them" with the fillet knife until
the fish backbone is reached
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.

Cutover the belly flap either through or over the belly

bones. It can be easily cut through here with the razor,
sharp filleting knife.

Cut any remaining attached sinew or skin.

Remove the first fillet.

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

Release the rest of the fillet from the backbone.

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 SKINNING FISH

When filleting or skinning fish keep the skinning knife clean and wet, this lubricates
the blade and gives a much cleaner cut, more control of the knife, and far less drag
on the sides of the blade.

Stop when you have an inch or two (25 to 50mm) of

fillet released.

Change your grip on the fillet to secure the grip on the

tab of fish skin you created with the first cut

Firmly hold the knife still and at a fixed angle.

Wriggle the skin from side to side while pulling

backward on the tab of fish skin

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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.

The fillet and skin are parted, and no flesh has been
wasted nor has 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.

DEBONING FISH

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.

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 bones and run the
knife up the fillet until the point is well under the
bones around the gut cavity.

Separate the two and reinsert the knife at an

angle suitable to cut the flesh from the underside
of the gut bones

Keep the knife following close to the fish bones to

recover as much flesh as possible.

The fillet is now deboned and the piece on the

right of the picture above is discarded or washed
and put aside with the fish heads and backbones
for making fish stock.

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 OPENING SHELLFISH

Open oysters and clams for waste minimization techniques and environmental
considerations in relation to seafood.

A. Opening Oyster

Hold oyster cup side down and hinge pointed towards

you.

1. Insert the oyster knife at the 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 the tip of the knife into the oyster (about 1/2
inch).

3. Twist knife handle to pop oyster open.

4. Push the knife into the oyster and slice muscle from
the top shell.

5. Open a top shell.

6. Cut muscle from the bottom cup. Turn the meat over
for the most professional appearance.

B. Opening Clams

Scrub clams under cool running water using a stiff

kitchen brush

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 Over a bowl, hold the clam firmly in your hand and insert
the clam knife between the top shell and bottom shell. A
towel can be used to protect your hand. Work the knife
around to cut through the hinge muscle. The bowl will
catch the liquor from the clam.

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

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

C. Cleaning a Squid

Pull off the head. Remove the ink sac.

Remove beak from tentacles. Cut Tentacles.

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Pull out the tail tube and cartilage. Pull off the skin.

Cut into rings.

D. Splitting a Lobster

How to Cut Lobster in Lengthwise

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.

4. Using a heavy sharp knife, cut right through the underside

of the body and tail, down the center.

A lobster split is not only an attractive style for presentation,

but also enables easy access to the delicious meat inside.
Turn the lobster around and continue the cut through the
center of the head.

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 Guidelines for Baking Fish

1. Fat fishes are best for baking because they are less likely to
dry out.
2. Lean fish may be baked but should not overcook it. Basting
with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance
moistness and improve palatability.

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 may be 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 to cook evenly.
9. Thin pieces may be arranged on an oiled pan and broiled on one side only.
10. Lobster is also broiled without turning.

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 Guidelines for Sautéing and Pan-Frying Fish and Shellfish
1. Lean fish is suited to sautéing because of the added fat.
2. Fat fish can be sautéed with care so as not to become greasy.
3. Breading the fish with flour or starchy products forms a crust that browns
attractively, enhances flavor, helps hold the fish, and prevents sticking.
4. Use fat, enough to cover the bottom of the pan.
5. Be sure the pan is hot before adding fish. Small items are sautéed over high heat,
larger items require lower heat to cook evenly.
6. Very large fish may be browned in fat and finished in an oven, uncovered.
7. Brown the most attractive side – the presentation side.
8. Handle fish carefully during and after cooking to avoid breaking the fish.
9. Sauté or fry to order and serve immediately.

Guidelines in Deep-Frying
1. Lean fish, both whole or small portions, and shellfish like shrimps, clams, and
oysters are best for deep-frying.
2. Fish to be fried is breaded or buttered to prevent sticking from a frying pan. The
batter also provides a crisp, flavorful, and attractive coating.
3. Frozen breaded fish can be fried without thawing.
4. Fried fish is usually served with lemon or cold sauce such as tartar, remoulade,
or cocktail sauce on the side.
5. The oil used should be enough to submerge the food item during frying.

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Cooking fish or shellfish by deep-frying using the standard breading procedure.

Plate/Present Seafood Dishes

Part of serving any kind of food is presentation. You do not have to be a trained chef
to learn the basics of plating, which is the art of presenting food attractively. The
following topics and activities will help you learn the fundamentals of plating and
perform it for better understanding.

Fundamental of Plating

1. Balance – select foods and garnishes that offer variety and contrast
a. Color-two or three colors on a plate
b. Shapes-variety of shapes
c. Textures-variety of textures
d. 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

a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep space between items. Each item should have its own identity.
d. Maintain unity. Create a center of attention and relate everything to it.
e. Make every component count.
f. Add gravy or sauce attractively.
g. Keep it simple.

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3. Serve hot foods hot, on hot plates, Serve cold foods cold, on cold plates
Examples of Garnishes or Accompaniment for Plating
• Bouqetiere - bouquet of vegetables
• Jardinière - garden vegetables
• Clamart - peas
• Crecy - carrots
• Doria - cucumbers (cooked in butter)
• Dubarry - cauliflower
• Fermiere - carrots, turnips, onions, and celery cut into uniform slices
• Forestiere - mushrooms
• Lyonnaise - onions
• Niçoise - tomatoes concassed cooked with garlic

Serving Baked Fish

• Serve baked fish with a sauce or seasoned butter

to enhance moistness and improves palatability.
Serving with lemon also enhances the fish.

• For service, the fish is removed from the dish, the

liquid is strained, degreased, reduced, and finished by
adding butter, cream, or velouté sauce.

Serving Broiled Lobster

Serve immediately with melted butter or appropriate

sauce and garnish.

Serving Sautéed and Pan-Fried Fish

• Remove the fish with spatula and place on serving
plate with presentation side up.

• Sprinkle fish with lemon juice and chopped

parsley.

• Heat raw butter in the sauté pan until it turns light

brown. Pour over fish immediately and serve at once.

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 Serving Poached or Simmered Fish in
Court bouillon
Serve poached fish with appropriate sauce, such as
hollandaise for hot fish and a mayonnaise-based
sauce for cold fish. Mild vinaigrette goes well with
both hot and cold poached fish.

Serving Poached Fish in Fumet and Wine

Reduce the cuisine over high heat to about ¼ of its
volume.
• Add fish velouté and heavy cream and bring to boil.
• Adjust seasoning with salt, white pepper, and
lemon juice.
• Strain the sauce.
• Arrange the fish on plates for service, coat with
sauce, and serve immediately.

Glazing

Poached fish is sometimes glazed before serving

1. Combine the finished sauce with egg yolk,
hollandaise sauce, or lightly whipped cream.
2. Coat the fish with the sauce and run the plate
under a broiler until the sauce is golden brown.

Storing of Fish and Shellfish

1. On crushed ice – use drip pans to allow for drainage of melted ice. Change ice
daily. Cover container or store in a separate box away from other foods.

a. Whole fish should be drawn (that is Fresh Fish viscera removed) as soon as
possible because the entrails deteriorate quickly.
b. Cut fish (fillets, steaks, portions) should be wrapped or left in an original
moisture-proof wrap.

2. Refrigerate at 30° to 34°F (-1° to 1°C...

3. Fish may be stored for 1 to 2 days. If it must be
kept longer, you must wrap and freeze it immediately.
4. Check stored fish for freshness just before you use
it. Even if it was fresh when received, it may not be
fresh after few days in storage.

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 Frozen Fish
1. Store at 0°F (-18°C. or colder.
2. Keep well wrapped to prevent freezer burn
3. Maximum storage time: Fat fish – 2 months; Lean
fish – 6 months.
4. Rotate stock – first in, first out.

Shellfish
A. Oyster
1. Keep live oysters in a cold, wet place in the cartons
or sacks.
2. Store freshly shucked oysters in original container
in the refrigerator at 30° to 34°F (-1° to 1°C). They will
keep up to 1 week.
3. Keep frozen oysters in the freezer at 0°F (-18°C. or
colder) until ready for use.

B. Lobster and Shrimp

1. Store at 0°F (-18°C. or colder).
2. Fresh or thawed shrimp in the shell is stored on
crushed ice, like whole fish.
3. Peeled shrimp lose soluble nutrients and flavor
when stored unwrapped on ice. They should be
wrapped before placing on ice or covered and simply
refrigerated.
4. Packed in moist seaweed or in moist, heavy paper,
kept in a cool place.

What’s More

Please do not forget to write the following on your answer sheet:

Name: ________________________________ Gr & Section: ______________________
Gr. Level & Subject (Specialization): _________ Module No: _________
Name of Activity: What’s More Date: _________

Directions: Briefly explain the relationships of the following in food preparation.

Write your answers in your separate answer sheets. (2 points for each item)

1. Balance
2. Portion size
3. Serving hot food on hot plates
4. Serving cold foods on cold plates
5. Garnishes

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 What I Can Do

Please do not forget to write the following on your answer sheet:

Name: ________________________________ Gr & Section: ______________________
Gr. Level & Subject (Specialization): _________ Module No: _________
Name of Activity: What I Can Do Date: _________

Directions: You are tasked to cook escabeche for your lunch today. Give a step -by-
step process from cleaning the fish to its final product/dish. Write that one
on a short bond paper (with the picture of the dish you cooked) Note: Picture
is optional only.

CATEGORY Mastered 4 Validated 3 Developing 2

1. Mise en Place All food and equipment Some items are Item being looked for
(food, tools are assembled prior to assembled. Time is as needed.
equipment) starting any food taken to find items Unprepared to begin
preparation as needed. prepping food.

2. Use and All tools are used safely Some tools are used Tools and equipment
selection of and correctly. Proper questionably. Some are being misused.
knives, tools care is taken for the thought is being Does not fully
equipment selection of tools in an given to the use of understand the basics
unhurried manner. equipment. of using the
equipment.
3. Sanitation Great care is taken to Some care is taken Little or no care as to
(temperature, keep self, food areas, and to keep self, food how food is being
food handling, kitchen areas clean to areas, and kitchen handled. Little care is
kitchen area) avoid cross- areas clean to avoid taken to keep self and
contamination. cross- kitchen area clean.
contamination.
4. Follows recipe Checks and double- Checked the recipe Does not read the
checks recipes carefully. but asks others for a recipe, relies on the
Asks questions of group bit more direction. word of the other
members, and carefully Not a lot of planning group members.
plans process. was done in the Constantly asks what
process. to do next.
5. Time Has planned out what Has given some Has not given any
Management items to prepare first. Is thought to the thought to the timing
very mindful of the time, timing of items. of items. Relies too
as not to prepare items Needs to improve on much on others to be
too early, or too late. understanding of told what to do.
which items to
prepare first.
TOTAL SCORE
20/20

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 Assessment

Use a separate sheet in answering the test. Be sure to write the following:
Name: ________________________________ Grade and Section: ______________________
Subject: ______________________________ Lesson Title: ____________________________

Directions: Read carefully and understand the given questions below. Choose the
letter of the best answer.

1. Which of the following seafood is cooked just enough to heat to keep it juicy
and plump?
A. Fat fish B. Flatfish C. Lean fish D. Shellfish
2. Which of the following enhances baked fish when served?
A. Butter B. Cream C. Lemon D. Sauce
3. What cooking method is suited to fat fish?
A. Baking B. Boiling C. Deep-frying D. Sautéing
4. Which is basted to baked lean fish to help prevent it from drying up?
A. Butter B. Cream C. Soy sauce D. Tomato sauce
5. Which of the following dishes is cooked through the dry heat method?
A. Baked scallop B. Escabeche D. Paksiw na isda D. Simmered fish
6. Which kind of fish has NO internal bone structure?
A. Finfish B. Freshwater fish C. Round fish D. Shellfish
7. Which of the following fish is high in fat?
A. Bass B. Cod C. Mackerel D. Red Snapper
8. Which of the following fish is low in fat?
A. Cod B. Salmon C. Trout D. Tuna
9. Which market form of fish is viscera, head, tail, and fins are removed?
A. Butterfly B. Dressed C. Fillet D. Sticks
10. Which of the following is a freshwater fish?
A. Bluefish B. Catfish C. Grouper D. Sole
11. Which market form of fish is both sides of a fish still joined but bones are
removed?
A. Butterfly B. Drawn C. Fillet D. Steak
12. Which of the following is the second step in scaling whole fish?
A. Lay your fish flat on the board.
B. The scales on both sides of the fish.
C. Begin to rake the scales from the tail towards the head.
D. Hold the fish down firmly with your hand near its head.
13. Which of the following is the third step in opening an oyster?
A. Cut muscle from the bottom cup.
B. Twist knife handle to open the oyster.
C. Insert the oyster knife at a hinge slowly but firmly.
D. Push knife into the oyster and slice muscle from the top shell

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 14. Which of the following is a characteristic of a fresh fish?
A. Gills are pink or red.
B. With fresh and foul odor.
C. Flesh shrink when pressed.
D. Eyes are dull, shiny, and bulging
15. Which of the following is a cephalopod?
A. Abalone B. Clams C. Crab D. Squid

References
DepEd (n.d.). Learners’ Material Cookery 10
Subida, R. (2004). Foodservice and Catering Management: A Practical Guide.
Copyright Liberty Commodities Corporation. ANVIL Publishing
Incorporated 8007-B Pioneer Street., Barangay Kapitoloyo, Pasig City 1603
Philippines, pp. 1- 19 and 57 – 58.
Leticia, N. (n.d.). HOMEMAKING FOR YOU AND ME III
Gisslen, W. (2007). PROFESSIONAL COOKING.
De Leon, S. (1999). Basic Food for Filipinos, pp. 258 – 268
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