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2nd QTR - LO1 - SEAFOODS - Tools

The document outlines the preparation and cooking of seafood dishes, focusing on the concept of 'Mise en Place' and the necessary kitchen tools, utensils, and equipment. It classifies seafood into fin fish and shellfish, detailing various types and their market forms, as well as the composition of fish. Additionally, it includes activities and quizzes for practical application and assessment of the learned concepts.

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JOHN PATRICK SANARES
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6 views46 pages

2nd QTR - LO1 - SEAFOODS - Tools

The document outlines the preparation and cooking of seafood dishes, focusing on the concept of 'Mise en Place' and the necessary kitchen tools, utensils, and equipment. It classifies seafood into fin fish and shellfish, detailing various types and their market forms, as well as the composition of fish. Additionally, it includes activities and quizzes for practical application and assessment of the learned concepts.

Uploaded by

JOHN PATRICK SANARES
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Good

Morning
Everyone
QUOTE FOR
TODAY
2ND QTR: PREPARE AND COOK SEAFOOD
DISHES
Topic: Perform Mise En
Place
Learning Outcomes:
LO 1. Perform Mise en Place
1. Prepare kitchen tools, equipment, and based on required
standards.
1.2 Identify types, varieties, market forms, nutritive value, and
composition of fish and seafood.
1.3 Assemble ingredients according to recipes, recipe card, or
enterprise standard.

Objectives:
1. Enumerate proper ways of preparing and cooking seafood
dishes
2. Prepare the market forms of fish
3. Show enthusiasm in preparing market forms of fish.
TOOLS, UTENSILS &
EQUIPMENT
KITCHEN
TOOLS

FISH
SPATULA

FISH
SCALE
SCRAPER
LOBSTER
CRACKER

LOBSTER
SHEAR
SCISSORS
CRAB FORK

FILLET
KNIFE
SPIDER
STRAINER
SKIMMER
LADLE

SALAD
TONG
KITCHEN
UTENSILS
KITCHEN
EQUIPMENT

RE
F MIXER
BLEND
ER

OVEN
TOOLS, UTENSILS & EQUIPMENT
IN PREPARING SEAFOOD
TOOLS DISHES EQUIPMEN
UTENSILS
T
FISH SPATULA FRYING PAN REFRIGERATOR

FISH SCALE WOK FREEZER


SCRAPER

LOBSTER CRACKER SAUCE PAN BLENDER

LOBSTER SHEAR STEAMER MIXER


SCISSORS

CRAB FORK STOCK POT OVEN

FILLET KNIFE DOUBLE BOILER AIR FRYER


CLASSIFICATION OF
SEAFOODS
FISH PRODUCTS ARE DIVIDED INTO:

1. FIN FISH 2. SHELL FISH


- fish with fins - fish with external
& internal shells but no internal
skeletons bone structure
- they have hard outer
shells
FIN FISHES:

A. Saltwater fish • - Round fish


- Flatfish * black sea bass
* flounder * bluefish
* sole * cod
* grouper
FIN FISHES:

B. Freshwater Fish
* Cat fish

* Tilapia * Eel
CLASSIFICATIONS OF SHELLFISH:

A. MOLLUSKS – soft sea animals


- Bivalves – hinged shells (clams, oysters)
- Univalves – single shell (abalone)
- Cephalopods (octopus, squid)
CLASSIFICATIONS OF SHELLFISH:

B. CRUSTACEANS – sea animals with segmented


shells and jointed legs.

Shrimps Crab
s
CLASSIFICATIONS OF
SEAFOODS
FIN FISHES SHELLFISHES
A. Saltwater Fish A. Mollusks
- flatfish - bivalves
- round fish - univalves
- cephalopods

B. Freshwater Fish B. Crustaceans


PARTS OF FISH
PARTS OF FISH:
1. Nares
2. Eyes
3. Operculum
4. First dorsal fin
5. Lateral fins
6. Second dorsal fin
7. Caudal fin
8. Caudal peduncle
9. Anal fin
10.Vent
11.Pectoral fin
12.Gills
13.Pelvic fin
14.mouth
COMPOSITION AND
STRUCTURE OF FISH
FISH CONSISTS
OF:
• water
• protein
• fats
• vitamins
• minerals
FAT FISH/ROUND
FISH
- High in fats
Salmon, tuna, trout,
mackerel

LEAN FISH/FLAT
FISH
- Low in fat
sole, cod, red
snapper
MARKET FORMS OF
FISH
MARKET FORMS OF FISH

WHOLE
FISH
• sometimes
fresh and
alive
MARKET FORMS OF FISH

drawned
FISH
• entrails are
removed
and scaled
ENTRAILS
- Inward parts
or intestines
MARKET FORMS OF FISH

Dressed FISH
•scaled,
entrails,
head, fins,
tail are
removed
MARKET FORMS OF FISH

STEAK
•CROSS-
SECTION
SLICES
MARKET FORMS OF FISH

fillet
•Boneless
sides of fish
•With or
without
skin
MARKET FORMS OF FISH

STICKs or
tranches
• cross
section of
fillets
MARKET FORMS OF FISH

BUTTERFLY
FILLET
• two single
fillets held
together by
uncut belly
FINDING PRACTICAL APPLICATIONS OF
CONCEPTS AND SKILLS IN DAILY LIVING

I KNOW…….
I APPLY …….
I SHARE …….
ACTIVITY 2:

• Answer the following in your activity


notebook.
• Send your answer today at :
1 pm: LEADERS
2 pm: MEMBERS
• Then after checking, leaders will send
the summary of scores in GC-Leaders
QUIZ: IDENTIFY THE
FOLLOWING
ILLUSTRATIONS:
1 2
. .
QUIZ: IDENTIFY THE
FOLLOWING
ILLUSTRATIONS:
3 4
. .
QUIZ: IDENTIFY THE
FOLLOWING
ILLUSTRATIONS:

5. 6.
QUIZ: IDENTIFY THE
FOLLOWING
ILLUSTRATIONS:

7. 8.
QUIZ: IDENTIFY THE
FOLLOWING
ILLUSTRATIONS:

9. 10
.
HOME ACTIVITY:
• Make your creative
seafood mask.
• Submit your activity on
Friday in Gclassroom
on/before 5 pm.
THE END

Thanks
Everyone

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