NOTRE DAME

OF TRECE MARTIREZ, INC.

Governor’s Drive, Don Bosco Executive Village,
Brgy. Cabuco, Trece Martires City, Cavite

Tel. No. (046).2482  (046) 530.9011  Email: notredametm@yahoo.com

Senior High School

COOKERY NC II
SELF LEARNING MODULE

MODULE 2
NAME:_________________________________

GRADE:______ STRAND/SECTION:_____________

Prepared by:

Mr, BRENNAN ROI S. DUAG

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 REFERENCES

ONLINE SOURCES

TESDA Online Program (TOP) “Preparing Vegetable Dishes” (2020)

https://www.e-tesda.gov.ph/course/view.php?id=8

TESDA Online Program (TOP) “Preparing Seafood Dishes” (2020)

https://www.e-tesda.gov.ph/course/view.php?id=12
Introduction
In this module we will present you the knowledge and skills that you must have in order to
perform vegetables and seafood fabrication techniques. This module we present to you the basic
techiques for preparing of controlling changes in the quality of vegetables during cooking as well in
fish and shelfish, we will also present the different methods for cooking vegetables and seafood dishes.

Prepared by: Ms. Sharmaine M. Banate

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 Question 8
The following should be done when poaching or steaming seafood EXCEPT:
Table of content: Select one:

LESSON 4: Preparing Vegetable Dishes a) Poach seafood with spices until tender

b) Boil broth first before putting in seafood for poaching

UNIT 1: Introduction to Vegetable 4
UNIT 2: Preparing Vegetables for Cooking 16 c) Do not use more liquid than necessary
UNIT 3: Plating and Cooking Vegetables 22 d) Marinate the fish properly before poaching or steaming

LESSON 5: Preparing Seafood Dishes

Question 9
UNIT 1: Introduction to Fish 48 The following should be observed when cutting portions of fish EXCEPT:
UNIT 2: Introduction to Shellfish 51
Select one:

LESSON 6: Seafood Fabrication a) If necessary, scale the fish before cutting

b) Use a sharp knife when cutting fish into portions
UNIT 1: Handling Seafood Safely 65
UNIT 2: Preparing Fish for Cooking 72 c) Portion cuts should be as even in size as possible
UNIT 3: Preparing Shellfish for Cooking 78
d) Avoid damaging the guts of fish when cutting
UNIT 4: Cooking Seafood Dishes 88
UNIT 5: Plating Seafood Dishes 104

Question 10
The following should be observed when searing or sautéing seafood EXCEPT:

Select one:
a) Turn seafood frequently to avoid burning the sides of the fish
b) Before searing or sautéing, add a small amount of fat to a pre-heated pan
c) Dredge seafood in flour before searing to add color and to retain moisture

d) Sear fish with the skin side down of belly side down if fish is skinned

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Question 5 LESSON 4
In this cooking method, seafood is usually sautéed or seared, then finished in a covered pot at a lower
temperature while sitting in some amount of flavored liquid. PREPARING VEGETABLE DISHES
Select one:
a) Braising
b) Steaming
c) Poaching
d) Stewing

Question 6
The best way to remove the beak of a squid is by:
Select one:
a) Gently pressing the body of the squid
b) Removing the innards with the head
c) Cutting it out using a sharp knife
d) Pulling the tentacles gently

Question 7 Introduction
The following are desirable qualities of fish EXCEPT:
Vegetable is an edible plants or parts of plants which be classified as root, fruit and leafy. In this
Select one: lesson we will talk about the types, characteristics and qualities of vegetable as well the basic procedure
a) Firmly attached scales. of controlling changes in the quality of vegetables during cooking.
b) Foggy and sunken eyes.
c) Agile and active movement.
d) A firm flesh with a rich color.

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 LESSON 4 Question 3
Complete the procedure for deveining a shrimp.
PREPARING VEGETABLE DISHES Deshell the shrimp/ prawn. Remove the head and tail.
Using a sharp knife, make a cut at the back of the shrimp/ prawn.
_____________________.
Select one:
Content Standard
a) Rest the shrimp on the board and secure it in place.
1. The learners demonstrate an understanding preparing and cooking
b) Discard the intestine and rinse the shrimp/prawn.
vegetable dishes
c) Blanch the shrimp quickly to make the flesh firm.
d) Pull out the intestine of the shrimp/ prawn.
Performance Standard
The learners independently prepare and cook vegetable and Question 4
seafood dishes. Complete the procedure for filleting a round fish.
Make a straight cut along the backbone of the fish.
________________________.

Learning Competency Do step three until you get two fillets from the upper and the lower part of the fish

1. Identify ingredients according to standard recipe. Select one:

2. Select various kind of vegetables according to the given menu. a) Turn the fish and scrape the flesh on the other side.

3. Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum b) Trim the fillets to lessen the belly fat and to remove the fins.
quality and nutrition. c) Gently scrape the flesh off of the bone from the cut initially created.
4. Present vegetable recipes with appropriate sauces and accompaniments. d) Make a cut along the upper fins deep enough to reach the initial cut.

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 UNIT TEST III THIRD QUARTER
NAME: DATE: WEEKLY LEARNING PLAN
YEAR/SECTION: SCORE:
Week 1
Direction: Encircle the best answer to the following multiple-choice question. (2pts each)

Question 1
A portion cut which is a slice cut from fillet of a large flat or round fish, usually cut in an angle.
Select one:
a) Goujonette
b) Darne
c) Tranche
d) Paupiette

LESSON:
Question 2
- LESSON 4 – PREPARING VEGETABLE DISHES
Based on the sample label above, what does
 Introduction to Vegetables
AUG 15, 2012 indicates?
Select one:
OBJECTIVES:
a) The date until when the item is still safe to be
 -Determine the types and characteristics of vegetables
consumed.
 -Identify the qualities of vegetables;
b) The date when the item was
purchased and received.
DURATION:
c) The date when the item was packed for storage.
 One (1) Week
d) The date when the item was packed by the manufacturer.

ASSESSMENT:
 Activities Vegie Good

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 PERFORMANCE TASK1: COOKING SEAFOOD DISH!
DIRECTIONS: The student will prepare two (2) Seafood dishes base on the ingredient and
procedure they choose and document how it done.

LESSON 4: Preparing Vegetable Dishes

https://youtu.be/FkLVFRT__KA
At the end of this unit, you should be able to:

 Determine the types and characteristics of vegetables;

 Identify the qualities of vegetables;
 Prepare vegetable dishes; and
 Perform procedures for controlling changes in the quality of vegetables.

Unit 1: Introduction to Vegetables

Introduction
A vegetable is an edible plant or parts of a plant. Vegetables may be classified as root, green or
fruit vegetable. This lesson will present the types and characteristics as well as the qualities of
vegetables.

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 FOURTH QUARTER TOPIC 1: Types and Characteristics of Vegetables
Vegetables may be classified in many different ways. Determining the types of vegetables helps you
WEEKLY LEARNING PLAN
not only in cooking vegetable dishes but also in keeping these items in high quality during storage. The
Week 4-5 following are the common classification of vegetables:

 Root Vegetables - As their name suggests, root vegetables grow under the ground or plant
roots commonly consumed as vegetables. These include all vegetables derived from roots, bulbs
and tubers of plants.
 Green Vegetables - These include the stems, flowers and leaves of plants that humans consume
for food. Some plants may have all parts eaten as a vegetable while there are also those with
only one or some parts safe or desirable for food service.
 Vegetable Fruits - These are fruits used in food service as vegetables.

LESSON:
- LESSON 6 – SEAFOOD FABRICATION

OBJECTIVES:
 Perform and observe measures for the safe handling of seafood; and
 Demonstrate proper procedures for preparing fish and shellfish for cooking.
 Use different cooking methods in preparing seafood dishes

DURATION:
 Two (2) weeks

ASSESSMENT:
 Performance Task Cooking
 Unit Test
 Completion of Missing Activities

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 ACTIVITY: IS IT DONE?
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Determine if the following seafood if it is done or not. Put (✔ ) if the

statement is DONE and (✖ ) if NOT. (2pts each)

1. _______The dorsal fin of fish baked whole come out when pulled.

2. _______Sauteed shrimps have grey shell and flesh.

3. _______Flesh of seared scallops are opaque.

4. _______Shells of poached mussels are closed.

5. _______Flesh of squids and cuttlefish are fork tender.

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  Portion - Each plating of the same dishes should be the same in terms of count, weight and Types and Characteristics of Mushrooms

volume. Biologically, mushrooms are not considered as plants. These are fungi that can be cultured or

 Safety and Sanitation - When plating, you should make sure that all the utensils are clean and collected in the wild for food and other purposes. However, there are mushrooms that cannot be eaten

safe to be used by the guests. Ceramic crockery and cutlery items should be free from cracks. and are considered poisonous. As a kitchen staff, it is important that you are familiar with at least the

Stainless or iron tableware should not have dents and rust. More importantly, the doneness most popular varieties of both cultivated and wild mushrooms.

and freshness of food should be checked before serving. It should be made sure that cooked
food items will be served cooked and raw items will be served fresh.

TOPIC 3: Common Accompaniments for Seafood Dishes

Accompaniments vary according to the type of seafood and the method of cooking used.

Accompaniments should add contrast while complimenting the dish. The following are the common
sauces and side dishes for seafood recipes.

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TOPIC 2: Qualities of Vegetables TOPIC 2: Guidelines for Plating Seafood
Cooking affects the following factors or qualities of vegetables: Accompaniments vary according to the type of seafood and the method of cooking used.
Accompaniments should add contrast while complimenting the dish. The following are the common
 Texture
sauces and side dishes for seafood recipes.
 Flavor
There are other common guidelines that the kitchen staff should observe when plating dishes for food
 Color
service. The following are some of the important aspects of plating that you should look into:
 Nutrients
The changes in these four characteristics determine the outcome of the dish that you are cooking.
 Uniformity - Same dishes should be the same in terms of color, size, shape and portion size.

Another way of making the dishes uniform is by presenting the same dishes with the same
Texture
utensils and made out of the same materials.
The texture of vegetables can be represented in various degrees depending on the cooking
 Simplicity and Stability - Dishes should be assembled as simple as possible without
technique used. The texture of vegetables is affected by the fiber and starch components.
compromising their visual appeal. Too elaborate arrangements should be avoided in order to

keep the stability of the dish. The more toppings you put into the base result to higher chances

that the dish will fall out when taken by the diners.
 SHIFT (Shape, Height, Interest, Flavor and Taste) - This five-letter mnemonic means making
sure that:
- The plate shows various shapes which can be in uniform or varying sizes;
- Height is considered as another dimension in arranging the elements on the plate;
- Colors and texture are put into and set up effectively enough for the plate to be appealing and
enticing; and
- The flavor and taste of the dish are made sure to be pleasing to the diners the same way as
they were satisfied by the visuals of the plate.

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Unit 5: Plating Seafood Dishes Cooking Sous Vide Seafood

Introduction Steamed Lapu-Lapu Paupiette with Leek-Cream Sauce

This lesson will present some reminder to help you determine if the seafood you are cooking is https://youtu.be/IXWTwOGP_0Y

done. A topic on the common accompaniments for seafood dishes will be presented as well. Ingredients:
250 g Lapu-Lapu fillet, skinned
½ cup Spinach
TOPIC 1: Checking Seafood for Doneness
1 Tbsp Leeks, rings
Most seafood can be cooked quickly. However, there are items that require a longer period of ½ cup All-purpose cream
time for the desired doneness to be attained. The following are pointers that you should look for ½ cup Olive oil
1 Tbsp Lemon juice
when checking seafood for doneness.
1 Tbsp Butter
tt Salt and pepper
As needed Leeks, blanched

Yield: 3 Servings
Procedure:
1. Season the fillet with salt and pepper. Set aside.
2. Blanch the spinach.
3. Chill under running water and wring out excessive moisture.
4. Chop the spinach coarsely.
5. In a saucepan, melt a small amount of butter, put in a little olive oil and saute the spinach.
6. Spread the sauteed spinach on the fillet.
7. Roll the fillet into a paupiette.
8. Secure the roll by tying a blanched leek around it.
9. Place the rolls in a baking pan with the open side face-down.
10. Cover the baking pan with a cling wrap. This will trap the vapor inside the baking pan keeping
the fish moist and flavorful even after steaming.
11. Steam the paupiettes until done.
12. In a saucepan, melt butter and put in lemon juice.
13. Add the cream, put in the leeks and whisk until desired consistency is attained.
14. Plate the fish together with the sauce and serve.

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 Cooking Sous Vide Seafood

Flavor Steamed Lapu-Lapu Paupiette with Leek-Cream Sauce

This is the quality of fruits and vegetables described as the combination of aroma and taste. Food https://youtu.be/IXWTwOGP_0Y

and nutrition scientists say that there are two ways vegetables can be classified according to flavor: Ingredients:

250 g Lapu-Lapu fillet, skinned

½ cup Spinach

1 Tbsp Leeks, rings

½ cup All-purpose cream

½ cup Olive oil

1 Tbsp Lemon juice

1 Tbsp Butter
tt Salt and pepper

As needed Leeks, blanched

Yield: 3 Servings
Procedure:
1. Season the fillet with salt and pepper. Set aside.
2. Blanch the spinach.
Many flavors are lost during cooking. This occurs when flavors are dissolved into cooking liquid
3. Chill under running water and wring out excessive moisture.
and by evaporation. The longer a vegetable is cooked the more flavor it loses. There are ways in which 4. Chop the spinach coarsely.
cooking results into flavor loss. 5. In a saucepan, melt a small amount of butter, put in a little olive oil and saute the spinach.
6. Spread the sauteed spinach on the fillet.
Cooking produces certain chemical changes, which is why vegetables taste different when
7. Roll the fillet into a paupiette.
cooked compared to when vegetables are raw. As long as the vegetables are not overcooked, this 8. Secure the roll by tying a blanched leek around it.
change is desirable. It produces the flavors one looks for in vegetable dishes. 9. Place the rolls in a baking pan with the open side face-down.
10. Cover the baking pan with a cling wrap. This will trap the vapor inside the baking pan keeping
the fish moist and flavorful even after steaming.
11. Steam the paupiettes until done.
12. In a saucepan, melt butter and put in lemon juice.
13. Add the cream, put in the leeks and whisk until desired consistency is attained.

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TOPIC 6: Steaming and Poaching Seafood - Controlling Flavor Loss
Poaching is cooking an item by submerging it in the water at 100º Celsius. Meanwhile, Flavor loss can be controlled in several ways:
steaming is cooking food with the heat from evaporated water.
 Cook for as short a time as possible.
 Use boiling salted water. Starting vegetables in boiling water shortens the time. The addition of
salt helps reduces flavor loss.
 Use just enough water to cover to minimize leaching. Note that this rule contradicts rule 1 in that
adding vegetables to a small quantity of water lowers the temperature more, so cooking time is
extended.
 Steam vegetables whenever appropriate. Steam cooking reduces leaching out of flavor and
shortens cooking time.
To serve sweet-tasting vegetables:

 Try to serve young, fresh vegetables that have been stored for a short time only.
 For older vegetables, add a small amount of sugar to the cooking water to replace loss of
sweetness.
Color
It is important to preserve as much natural color as possible when cooking vegetables. Its visual
quality is as important as its flavor or nutritional value. Pigments are compounds that give vegetables
their color.

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 TOPIC 5: Braising and Stewing Seafood
Braising involves slow cooking an item in a covered pot at a low temperature for a long time. In
braising, the item is seared or sautéd first before adding it to stock or other liquids to start the slow
cooking. Meanwhile, stewing is a method of cooking an item by submerging it completely with water
or other liquid and simmering it until tender. This procedure usually takes two to four hours.
Seafood items are not commonly stewed or braised because of the natural tenderness they
possess. However, when braising or stewing seafood, the gravy or the sauce is usually prepared first.
The seafood is usually added last and simmered until done.

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 Calamari
https://youtu.be/891eThClAso
Ingredients
1 kg Squid, cut into rings
2 cups Cooking oil
2 Tbsp Lemon juice
As needed Bread crumbs
As needed Eggs (beaten)
- Controlling Changes in Color
As needed Flour
White-pigmented vegetables:
tt Salt and pepper
 Add a little lemon juice or cream of tartar to the cooking water (Do not add too much as this
Yield: 5 to 7 Servings
may toughen the vegetable). Covering the pot also helps keep acid in.
Procedure
 Cooking for a short time, especially in the steamer, helps maintain color (and flavor and nutrients
1. Marinate the squid in lemon juice. Season with salt and pepper.
as well).
2. Dredge the squid in flour. Pat the squid to remove the excess flour.
 Overcooking or holding too long in a steam table turns white vegetables dull yellow or gray.
3. Soak the rings in the egg.
Red-pigmented vegetables:
4. Coat the squid with bread crumbs. Make sure that the rings are evenly coated with the
 Anthocyanins dissolve easily in water which means:
breading.
 Use a short cooking time. Overcooked red vegetables lose a lot of color.
5. Heat the pan and the cooking oil.
 Use only as much water as is necessary.
6. Deep fry the squid until golden brown.
 Cook beets whole and unpeeled, with root and an inch of stem attached to protect color. Skins
easily slip off cooked beets.
 When steaming, use solid pans instead of perforated pans to retain the red juices.
 Whenever possible, serve the cooking liquid as a sauce with the vegetable
Yellow and orange-pigmented vegetables:
 Carotenoids get affected by acids and alkalies minimally.
 Long cooking can dull the color while short cooking not only prevents dulling of the color but
also preserves vitamins and flavors.
Green-pigmented vegetables:
 Cooking uncovered to allow plant acids to escape.
 Cooking for the shortest time possible. Properly cooked green vegetables are tender-crisp, not
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 Cooking in small batches rather than holding for long periods in the steam table.
 ACTIVITY 1: Vegie Good! Crab Cakes

Email Address: Date: https://youtu.be/61e8Ghgrk-c

FULL NAME: Score:
Ingredients:
Grade and Section:
250 g Crab meat
INSTRUCTION: Identify the type of the following vegetables. Type ROOT for root ½ cup Carrot, diced finely
vegetables, GREEN for green vegetables and FRUIT for fruit vegetables. (2pts each) ½ cup Celery, diced finely
½ cup Onion, diced finely
1. Carrots.
Answer: .
2 Tbsp Butter
1 Tbsp Cooking wine, white
As needed Eggs, beaten
2. Celery.
Answer: . As needed Bread crumbs
As needed Flour
3. Turnip. As needed Olive oil
Answer: . tt Salt and pepper
Yield: 2 to 4 Servings
4. Asparagus.
Answer: . Procedure:
1. Melt the butter in a pan.
5. Avocado. 2. Sweat the carrot, celery and onion.
Answer: . 3. Put in the crab meat and saute briefly.
4. Add in the white wine and the lemon juice.
5. Season with salt and pepper.
6. Sautee until crab meat is cooked. Cooked crab meat does not stick to the surface of the pan.
7. Sprinkle with flour. The flour should be just enough to bind the crab meat and the vegetables.
8. Remove the crab meat from the heat and cool.
9. Once cooled, mold the mixture into the desired shape.
10. Dredge the crab meat in flour. Pat to remove the excess flour.
11. Soak the crab meat in the egg.
12. Coat the crab with bread crumbs. Make sure that rings are evenly coated with the breading.
13. Heat the pan and the cooking oil.
14. Shallow fry the crabs until golden brown.
15. Plate and serve with mayonnaise and garlic dip.

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Meunier Lapu-Lapu in Lemon Butter Sauce THIRD QUARTER
https://youtu.be/tiwc6GZiVsE
WEEKLY LEARNING PLAN
Ingredients:
250 g Lapu-Lapu fillet, skinned Week 2
½ cup Milk
1 Tbsp Lemon juice
¼ cup All-purpose flour
2 Tbsp Olive oil
tt Salt and pepper
Yield: 2 Servings
Procedure:
1. Soak the fillet in milk. Leave for a few minutes to let the milk eliminate the unpleasant taste and
odor of the fish.
LESSON:
2. Pat dry and season the fish with salt and pepper.
- LESSON 4 – PREPARING VEGETABLE DISHES
3. Dredge the fish in flour. The flour should be just enough to cover the surface of the fish. Pat the
 Preparing Vegetable for Cooking
fillet to remove excess flour.
4. In a pan, heat butter and olive oil.
OBJECTIVES:
5. Shallow fry the fillet until golden brown. Turn the fish to cook both sides. Use a spatula to avoid
 -Cooking Variety of Vegetables dishes following appropriate cooking methods to preserve
damaging the fillet. optimum quality and nutrition.
6. Take the fish out of the pan. Place the fillets on a paper towel to remove excess oil.
7. For the sauce, prepare a double boiler.
8. Emulsify butter and lemon juice. Whisk the lemon juice vigorously as you drop small amounts DURATION:
of butter. Whisk until the mixture is even and smooth in texture.  One (1) Week
9. Plate the fish with the sauce and serve.

ASSESSMENT:
 Activities: Fact or Fake

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UNIT 2: Preparing Vegetables for Cooking TOPIC 4: Frying Seafood

Introduction Frying cooks’ items in fat. This method can be done in two ways:

The best dishes are made with the use of the freshest ingredients. That is why most of the time  Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat

cooks prefer using fresh vegetables. This lesson will present the procedures for preparing vegetables  Deep- fat Frying - submerging food into hot oil in a temperature which can range between

for cooking and the measures for controlling the changes in the quality of vegetables during cooking. 325°F (165°C) and 400°F (200°C)

TOPIC 1: Preparing Fresh Vegetables for Cooking

In order to preserve and maximize the good quality fresh vegetables have, it is important to learn
how to handle vegetables before, during and after preparation.

Guidelines for Preparing Vegetables for Cooking

Preparing vegetables for cooking includes washing, soaking, peeling, cutting and trimming
vegetables.
Washing:
 Wash vegetables thoroughly.
 Root vegetables that are not peeled, such as potatoes for baking, should be scrubbed very well
with a stiff vegetable brush.
 Wash green, leafy vegetables in several changes of cold water. Lift the greens from the water so
that the sand will sink to the bottom. Pouring off into a colander dumps the sand back onto the
leaves.
 If needed for later use, drain vegetables well, cover and refrigerate to prevent drying.

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 Soaking:

Pan-Seared Salmon in Basil and Cream Sauce  To preserve as much flavor, do not soak vegetables in water for long periods (except for dried

https://youtu.be/fFdAvbEhzIM legumes).

Ingredients:  If necessary, cabbage, broccoli, Brussels sprouts, and cauliflower may be soaked for 30 minutes

1 pc Salmon wheel, cut into two and skinned in cold salted water to eliminate insects.

½ cup Milk  Limp vegetables can be soaked briefly in cold water to restore crispiness.

2 Tbsp Lemon juice  Dried legumes are soaked for several hours before cooking to replace moisture lost in drying.

2 Tbsp Olive oil Dried beans absorb their weight in water.

1 Tbsp Basil leaves, chopped finely  Treat vegetables that brown easily (potatoes, eggplant, artichokes, sweet potatoes) with an acid,

1 Tbsp Onion, minced such as lemon juice, or an antioxidant solution, or hold under water until ready to use (some

¼ cup Cooking wine, white vitamins and minerals will be lost).

tt Salt and pepper Peeling, Cutting and Trimming:

Yield: 1 Serving  Peel most vegetables as thinly as possible. Many nutrients lie just under the skin.

Procedure:  Cut vegetables into uniform pieces for even cooking.

1. Soak the salmon in milk for a minute and pat dry.  Peel and cut vegetables as close to cooking time as possible to prevent drying and loss of

2. Season with lemon juice, salt and pepper. vitamins through oxidation.

3. Heat the pan, drizzle olive oil and put in the butter.  Save edible trim for soups, stocks, and vegetable purees.

4. Sear the salmon. Tilt the pan to check if the fish is ready to be turned.
5. Turn the fish using a spatula and sear. TOPIC 2: Handling and Preparing Processed Vegetables

6. Wait until the fish is done.

Due to the high perishability of fresh vegetable products, seasonal variations in availability and
7. Take the fish off of the fire for carry-over cooking.
price as well as the amount of labor required to handle fresh products in commercial kitchens, food
8. For the sauce, heat another pan.
service heavily relies on processed vegetables. Processed vegetables may be sold frozen or dried.
9. Put in the white wine.
It is important that you know how to handle processed products properly. The following are
10. Add the onion and the basil leaves and simmer.
important reminders for handling processed vegetables safely.
11. Put in the cream.
12. Season with salt and pepper and simmer.
13. Plate and serve.

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Guidelines for Handling and Preparing Frozen Vegetables TOPIC 3: Sautéing and Searing Seafood
Handling Frozen Vegetables: Sautéing is a cooking method where small cuts or whole small fish and shellfish are tossed in a
 Temperature inside the packaging should be at 0ºF (-18 ºC) pre-heated sauteing pan until the desired doneness is attained. This method is usually performed
 Ice crystals should be kept at a minimum. Lots of ice crystals means poor handling. before another method of cooking. Meanwhile, searing is the method of browning the surface of
 Packaging should not have leaks or other obvious signs of thawing. seafood to trap the juices and to achieve the flavor brought about by the caramelization process.
 Vegetables inside packages should have bright and natural color and not yellowed or dried by Searing is also done as a preliminary procedure for some dishes.
freezer-burn.

Preparing Frozen Vegetables:

 Frozen vegetables have been partially cooked, so final cooking time is shorter than for fresh
products.
 Cook from the frozen state. Most vegetables need no thawing. They can go directly into steamer
pans or boiling water.
 Exceptions: Corn on the cob and vegetables that freeze into a solid block, such as spinach and
squash, should be thawed in the cooler first for more even cooking.
 Seasoning: Most frozen vegetables are slightly salted during processing, so add less salt than
you would to fresh products.

Guidelines for Handling Dried Vegetables

Most of the many-colored beans are types of kidney beans, peas, and lentils. Lentils are small, lens-
shaped legumes that have shorter cooking times than kidney beans. Other types of dried beans include
chickpeas or garbanzos, fava beans, and lima beans.

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Grilled Salmon with Thyme and Lemon Handling and Preparing Dried Legumes:
Ingredients: When handling dried vegetables, it is important to take note of the following, accordingly:
4 pcs Salmon fillet steaks
1. Pick over to remove any foreign particles and rinse well.
¼ cup Lemon juice
2. Soak overnight in 3 times their volume of water. (Split peas and some lentils do not require
1 1/2 cup Milk
soaking. Check package directions).
2 Tbsp Olive oil
3. Simmer, covered, until tender. Do not boil, or the vegetables may toughen. Some beans require
1 tsp Lemon zest
up to 3 hours of simmering.
2 tsp Thyme leaves, chopped
4. If you forget to soak beans overnight, an alternative method can be used. Put the beans in a
2 tsp Garlic, minced
cooking pot with 3 times their volume of cold water. Bring to a boil. When water boils, cover
As needed Salt
tightly and remove from the heat. Let stand for 1 hour. Then proceed with step 3.
Optional Lemon wedges
As needed Eggplant (for the vegetable skewers)
Handling Freeze-Dried and Other Dehydrated Vegetables
As needed Bell pepper (for the vegetable skewers)
Drying has always been an important method for preserving vegetables, especially before modern
As needed Onion (for the vegetable skewers)
canning and freezing techniques were developed. Modern technology has developed additional
As needed Mushroom (for the vegetable skewers)
methods for drying foods, so a great variety of dried products is on the market. Here are some reminders
As needed Zucchini (for the vegetable skewers)
for handling freeze-dried and other dehydrated items:
Yield: 4 Servings

Procedure:  Follow the manufacturer’s directions for reconstituting these products. Many need to be soaked
1. Soak the fillet in milk. Leave for a few minutes to let the milk eliminate the unpleasant taste and in cold or warm water for specific lengths of time. They continue to absorb water as they are
odor of the fish. simmered.
2. Prepare the marinade. Mix the lemon juice and olive oil and put in the thyme, garlic and lemon  Dried products, especially potatoes, require only the addition of boiling liquid and seasonings to
zest.
be ready to serve. Again, the manufacturer’s directions vary with their brands.
3. Marinate the salmon for 15 to 30 minutes. Make sure that the marinade coats the fish evenly.
 Dried mushrooms should be soaked in hot water until soft, then drained and lightly squeezed
4. Pre-heat the grill and brush it with a thin layer of oil.
5. Grill the salmon flesh side first. Cook each side for 4 to 5 minutes. The salmon should be light before being cooked. The flavorful soaking liquid is trained and used as a flavoring for cooking
in color and flaky up to the thickest part. liquids and sauces.
6. You can squeeze the fresh lemon into the fillet before taking the salmon off the grill.
7. Plate and serve with the vegetable skewers.

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 ACTIVITY 2: FACT or FAKE Olive and Herb Stuffed Grilled Salmon
Ingredients:
Email Address: Date:
FULL NAME: Score: 4 pcs Salmon fillets
Grade and Section:
1 1/2 cup Milk
1 cup Lemon juice
INSTRUCTION: Determine if the following statement is a Fact or a Fake. (2pts)
1 cup Black olives, pitted and minced
1. Both fresh and dried legumes should be soaked in water overnight. 1 Tbsp Lemon zest
Answer: .
½ cup Parmesan c1eese, grated

2. The water used to soak dried mushrooms cannot be used to add flavor sauces and soups. ¼ cup Dill
Answer: . ¼ cup Parsley
¼ cup Basil
3. Vegetables purchased frozen can be cooked shorter compared to vegetables bought fresh.
Answer: .
Yield: 2 to 4 Servings
4. The application of heat toughens up the fiber in vegetables.
Answer: .
Procedure:

5. Acids such lemon juice help prevent the darkening of white-pigmented vegetables. 1. Soak the fillet in milk. Leave for a few minutes to let the milk eliminate the unpleasant taste and
Answer: . odor of the fish.
2. Mix lemon juice, olives, lemon zest, cheese, parsley, basil and dill in a bowl.
3. Place the filling in the center of each salmon fillet.
4. Fold the corners of the salmon into the center to create an enclosure for the stuffing. Secure
the corners with toothpicks.
5. Pre-heat the grill to medium to hot.
6. Oil the sides of the grill.
7. Place the salmon on the oiled sides of the grill for indirect grilling. Grill the salmon until the
flesh turns opaque and the stuffing is brown.
8. Remove the toothpicks. Plate and serve.

93
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TOPIC 2: Broiling and Grilling Seafood THIRD QUARTER
Broiling and grilling are methods of cooking where an item is exposed directly to the source of
WEEKLY LEARNING PLAN
heat. Broiling applies heat from a source above the item while grilling or pan-broiling apply heat from
a source below. Week 3
Broiling and grilling are best for:

 Whole and filleted fish;

 Lobsters;
 Clams and oysters; and

 Squids and octopi.

LESSON:
- LESSON 4 – PREPARING VEGETABLE DISHES
 Plating and Cooking Vegetables

OBJECTIVES:
 Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum
quality and nutrition
 Performing Procedure for controlling changes in the quality of vegetables

Smoking Seafood DURATION:

Smoking is a method of cooking an item slowly over a low fire. This method was then used to  One (1) Week
preserve food. Now, smoking is directly attached with barbecuing for the distinct flavor and
tenderness it creates. ASSESSMENT:
Any seafood can be smoked but the most common are:  Activity: Line of Work
-Tuna, -Mackerel, -Salmon

21
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UNIT 3: Cooking and Plating Vegetables Baked Mussels

Introduction https://youtu.be/f_pZndq9jwI

This lesson will present the different methods vegetables can be cooked. Moist and dry heat Ingredients:

methods will be presented as well as procedures for cooking vegetables in batches for food service. This 1 dozen Mussels, blanched and opened, left on one

lesson will also present the topics to help you determine the qualities of a well-cooked vegetable and 1 Tbsp shell

reminders on the appropriate accompaniments of vegetable dishes. 1 tsp Butter

1 Tbsp Olive oil

TOPIC 1: Boiling and Steaming Vegetables 2 Tbsp Garlic, minced

https://youtu.be/aWa9ieZgiB8 tt Basil, chopped finely

Two of the most common methods in cooking vegetables is boiling them in water and Salt and pepper

steam. The following are methods similar to boiling and steaming: Yield: 3 to 4 Servings

 Blanching - Vegetables are immersed briefly, usually 30 seconds to 1 minute, depending on

Procedure:
ripeness, in boiling water to make the skin easy to remove, to eliminate or reduce strong odors 1. Rest the mussels on a bed of rock salt.
or flavors, to set the color of vegetables to be served cold, and/or as the first step in other cooking 2. In a pan, heat olive oil and butter.
methods. 3. Put in the garlic.

 Par-cooking/ Parboiling - Vegetables are cooked to partial doneness, to prepare them to be 4. Add the chopped basil.

finished by grilling, sautéing, or stewing. 5. Put the garlic and basil mixture evenly on top of the mussels.
6. Bake for 3 to 5 minutes at 360°F or 180°C.
7. Plate and serve.
Procedure for Boiling Vegetables

1. Boil the water in a pot.

2. Season the cooking liquid and bring it to proper cooking temperature before adding the
prepared vegetables.
3. Cook the vegetables to the desired doneness.
4. Drain thoroughly using a colander or sieve.

22 91
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Oyster Rockefeller Tips for Boiling Vegetables
https://youtu.be/M0zsi9pL4YQ
Ingredients:
1 dozen Oysters, blanched and opened, left on one

2 Tbsp shell
3 strips Spinach, chopped

¼ cup Bacon
½ Tbsp All-purpose cream

tt Butter

Salt and pepper

Yield: 4 to 6 Servings
Procedure:

1. Rest the oyster on a bed of rock salt.

2. Render the bacon fat.

3. Chop the bacon into small square pieces and set aside.
4. Blanch the spinach and wring out excess moisture.

5. Chop the spinach coarsely.

6. In a saucepan, melt a small amount of butter, put in a little olive oil and saute the spinach.

7. Add in the cream and season with salt and pepper.

8. Put the spinach and cream evenly on top of the oyster.
9. Top with bits of bacon.

10. Bake for 3 to 5 minutes at 360°F or 180°C.

11. Plate and serve.

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ND ND
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Broccoli Mornay (Yield: 2 to 3 Servings)
https://youtu.be/oqQZiceL_Co
Ingredients
150 g Broccoli
½ cup Cream
½ cup Milk
1 Tbsp Parmesan cheese
As needed Water
tt Salt and pepper
Procedure
1. Place the milk in a small bowl.
2. In the same bowl, add the cream, salt, pepper, and parmesan cheese.
3. Mix the ingredients together until well-blended.
4. Place a saucepan over low heat. Baked or roasted seafood roasts can get overcooked easily. For this reason, some seafood is

5. Pour the milk mixture into the pan. wrapped with liquid, seasonings or both in order to preserve the flavor and to create an appetizing

6. Heat the mixture until it thickens. Stir the mixture occasionally to avoid lumps to form. aroma. Seafood roasts are usually wrapped in:

7. Set aside.  Foil;

8. Trim and wash the broccoli. Separate large pieces into smaller serving pieces. Split or peel stems  Paper (En Papillote);

for even cooking.  A thick layer of sea salt; and

9. Arrange broccoli in a pan with the flowers outside and the stems in the center.  Puff pastry (En Croute).

10. Pour in boiling water to partially cover the broccoli. Cover with clean wet towels.
11. Simmer until blossom parts are nearly tender.
12. Leave stems covered and continue simmer until stems feel tender but al dente when pierced with
a knife. Drain well.
13. Ladle the sauce over the broccoli.
14. Plate and serve immediately.

24 ND ND 89
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UNIT 4: Cooking Seafood Dishes TOPIC 2: Sautéing Vegetables

Introduction
https://youtu.be/u5m0ROXnrSE
Most seafood has naturally tender meat that needs to be cooked quickly to prevent
Sautéing cooks vegetables quickly in a small amount of fat. Vegetables are tossed or flipped in
overcooking. However, there is also seafood with flesh that needs to be cooked longer in order to
the pan over high heat. Sautéing may be used to cook precooked or blanched as well as raw vegetables.
attain the desired tenderness. This lesson will present the common dry and moist heat methods of
Procedure for Sautéing Vegetables
cooking seafood dishes.
1. Blanch the vegetables and drain afterward.
2. Place sauté pan on high heat. Add a small amount of clarified butter and oil enough to coat the

bottom of the pan.

TOPIC 1: Roasting and Baking Seafood
3. Add the vegetables.
4. Season the vegetables with salt and pepper.
Roasting and baking are done by applying direct heat to the seafood without added moisture. This
5. Turn the vegetables as often as necessary to cook and coat the vegetables evenly.
method is best for the whole seafood and thick cuts of fish to let the browning of both sides without
6. As soon as the vegetables are cooked, or heated through if precooked, remove from the pan,
overcooking the inside. Seafood items that are commonly roasted are:
plate and serve.
 Salmon;
Tips for Sautéing Vegetables
 Grouper;
 Snapper;
 Perch;
 Rainbow Trout; and
 Lobster.

88 ND ND25
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 FOURTH QUARTER
TOPIC 3: Braising and Stewing Vegetables
WEEKLY LEARNING PLAN
Braised vegetables are seared or browned and added to a small amount of liquid to be cooked Week 3
until done. Meanwhile, in stewing vegetables are fully submerged in water or other liquid and simmered
until tender.

LESSON:

- LESSON 6 – SEAFOOD FABRICATION

 Cooking Seafood Dishes
 Plating Seafood Dishes

OBJECTIVES:

 Perform and observe measures for the safe handling of seafood; and
 Demonstrate proper procedures for preparing fish and shellfish for cooking.
 Use different cooking methods in preparing seafood dishes

DURATION:
 One (1) week

ASSESSMENT:
 Activity: Is It Done?

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4. Unlike mussels’ clams do not have the “beard” that need to be removed. Clams do not also have Ratatouille (Yield: 3 to 5 Servings)
the hard shells that need to be shucked like oyster do. The most important factor to look into when
https://youtu.be/2ln-vjIJ99c
clearing clams is to get rid of the sand that clams might have taken in
The water used to soak clams should be changed until? Ingredients
a. The clams are all open. 100 g Eggplant, medium diced
b. No sediment is visible at the base of the bowl basin. … 70 g Zucchini, medium diced
c. The water should be changed only once. 40 g Green bell pepper, medium diced
1 Tbsp Olive oil
5. Cephalopods contain an ink sac, an internal spine and a beak that needs to be removed before ¼ cup White onion, diced
these items are cooked.
1 tsp Garlic, minced
What is the difference between the procedures for cleaning squid and cleaning an octopus?
½ cup Button mushroom, sliced
a. Cleaning an octopus include removing the beak.
½ cup Tomato concasse
b. Cleaning a squid involves removing the membrane that covers the body.
1 Tbsp Tomato paste
c. There is no difference between the procedure for cleaning a squid and an octopus. …
30 ml Vegetable stock
As needed Fresh herbs
tt Salt and pepper
Procedure
1. Heat the oil in a pan over medium heat. Add the onions and sauté until translucent.
2. Add the garlic and sauté until it releases its aroma.
3. Add the tomato paste and cook over medium heat until it turns a deeper color and gives off a
sweet aroma.
4. Add the bell pepper, eggplant, zucchini, mushroom and tomato concasse. Stir as necessary.
5. Pour in the stock and season with salt and pepper to taste.
6. Simmer over low heat until the vegetables are fork-tender. Add chicken stock if the stew begins
to appear dry.
7. Serve immediately or hold for later use.

86 ND ND 27
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TOPIC 4: Grilling and Broiling Vegetables
Activity 2

Broiling applies heat from a source above the meat while grilling or pan-broiling apply heat from INSTRUCTION: Answer the following questions about the common shellfish preparation techniques.
a source below. Broiling and grilling are also used to finish cooked or partially cooked vegetables by (2pts)
1. Deveining is the method of removing the vin/intestine of shrimp or a prawn to retain its clean taste.
browning or glazing them on top.
Shrimps and prawns can be deveined raw or cooked. When cooked, these have firmer flesh making
them easier to devein. However, shrimps and prawns to be used for sauntering of grilling should be
deveined raw.
What can you use to pull the vein of the shrimps and prawn?
a) Knifes. …
b) Homers.
c) Twine.
Rules and Regulations
2. Crab and lobster can be difficult to eat. There are also dishes that require crab and lobster meat to
be taken out of the shell before cooking. Crabs and lobsters should be boiled or steamed before
removing the meat.
Which is the best way to take the flesh out of lobster claws?
a. Break the claws using knife handle. …
b. Twist the claw and pull it away from the body.
c. Break the shell finely and separate the meat from the broken shell.
3. Oyster may be purchased unopened, shucked or out of the shell. Most dishes used oyster on the
shell to let is rest on its own liquid referred to as liquor.
The surface of the oyster shell is rough and may out you during shucking. What can you use to avoid
this?
a. A pair of rubber gloves.
b. A sharp shucking knifes.
c. A pair of wire mesh gloves. …

28 ND ND 85
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 ACTIVITY: WHAT’S THE CUT Grilled Vegetable Kebabs (Yield: 2 to 3 Servings)
Ingredients
Email Address: Date:
FULL NAME: Score: 1 pc Squash (small), sliced into ¼ inch pieces
Grade and Section: 1 pc Onion, cut into 8 pieces
1 pc Red bell pepper, cut into 8 pieces
Activity 1:
1 pc Eggplant, cut into ¼ inch slices
INSTRUCTION: A. Instruction: Match the column A to the corresponding correct in column B. Write 3 Tbsp Olive oil
only the letter in space before the number. (2pts each) 2 Tbsp Cooking wine, red
Column A Column B 4 Tbsp Lemon juice
1 Tbsp Dijon mustard
_____ 1. Both sides of the fish are scraped from the back bone a. FRIED 1 Tbsp Basil, chopped
and can be made skin on or without the skin. 1 Tbsp Parsley, chopped
_____ 2. Cuts of fish crosswise. Up to 2 inches are cut from the b. DRAWN
2 cloves Garlic, minced
part between the and the tail of fish. This cut is also known tt Salt and pepper
c. STEAK
as supreme.
_____ 3. Fish is cut from one side all the way to the other but Procedure
d. TRANCHE
the opposite side of the cut was left attached. This cut is 1. Prepare the marinade. Mix the olive oil, wine, lemon juice, mustard and the herbs in one bowl.
usually done to small to medium-sized round fish. e. DRESSED
_____ 4. Thin slices of fillet usually breaded and deep fried. Season with salt and pepper.
_____ 5. Whole fish with viscera removed. The head and tail f. GOUJONETTE 2. Toss the vegetables into the marinade. Coat the vegetables and marinate for 30 minutes.
are removed and the fish may or may not be scaled.
3. Set the grill to medium heat.
_____ 6. A slice of fish fillet cut at a certain angle to widen its g. BUTTERFLY
surface area. 4. Place the vegetables on skewers. You can run the vegetables on the skewer alternately for
_____ 7. Fish is cut crosswise perpendicular to backbone. h. FILLET STEAKS
presentation. If you are using wooden skewers, it is advisable that you soak them in water for 30
When taken from found fish this cut is called darne while
i. FILLET minutes before use.
troncons are cut from flatfish. When deboned, this cut is
known as wheel. 5. Grill the kebabs for 10 to 12 minutes.
_____ 8. Whole fish with viscera (innards) removed.
6. Brush the kebabs with the marinade every two to 3 minutes as you rotate the skewers.
7. Take the kebabs out of the grill when the vegetables are brown and tender.
8. Plate and serve.

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TOPIC 5: Frying Vegetables TOPIC 4: Cleaning a Squid
Cephalopods contain an ink sac, an internal spine and a beak that needs to be removed before
Frying cooks’ items in fat. This method can be done in two ways:
these items are cooked.
 Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat
 Deep- fat Frying - submerging food into hot oil in a temperature which can range between
https://youtu.be/G3ROn_hGbcg
325°F (165°C) and 400°F (200°C).

Procedures for Cleaning a Squid

Here are the procedures for cleaning a squid:
1. Wash the squid thoroughly under running water.
2. Hold the body firmly. Pull the tentacles gently. The innards of the squid will come out with it.
3. Feel for the spine. Pull it out gently.
4. Peel the skin off. The flippers will come out with the skin.a
5. Clean the tentacles if necessary. Remove the sinews and the beak.

30 ND ND 83
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Cleaning Clams Vegetable Fritters (Yield: 3 to 5 Servings)

The most important factor to look into when cleaning clams is to get rid of the sand that the https://youtu.be/gyN8FpBy0TU
clams might have taken in. Ingredients
https://youtu.be/M1Km2DAxA5k 75 g Eggplant
75 g Squash
Procedures for Cleaning Clams 10 g Asparagus

To clean clams: 75 g Zucchini

1. Clean the clams. If necessary, brush the shells to remove seaweed and dirt. 75 g Carrots

2. Put the bivalves in a bowl of water. Soak them for 30 minutes. Doing this will let the clams spit 2 pcs Eggs, beaten
the sediments out. 25 ml Milk
3. Discard the sediments and change the water. Soak the clams in a bowl of plain water for 25 g Flour
another 30 minutes. ¼ cup Baking powder

4. Discard the sediments and change the water. Soak the clams until no sediment is visible on the As needed Cooking oil

base of the bowl or basin. tt Salt and pepper

5. Blanch the clams in a pot of boiling water. Wait until most of the clams have opened. Procedure
6. Take the clams out of the pot. Rinse the clams under cold running water to arrest cooking. Sort 1. Combine the eggs and milk.

the clams that did not open. 2. Mix together the flour, baking powder, salt pepper. Add to the milk and eggs and mix until
smooth.
3. Let the batter stand for several hours in the refrigerator.
4. Blanch the vegetables into simmering water until half cooked and cool.
5. Coat the vegetables with the batter.
6. Scoop a portion of the mixture into deep fat at 350°F or 175°C. Hold the measuring cup just
above the hot fat when dropping. Fry until golden brown.
7. Drain well and serve.

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TOPIC 6: Cooking Large Quantities of Vegetables Cleaning and Debearding Mussels
Mussels cling to rocks underwater through their “beards.” These thread-like membranes should be
In quantity cooking, it is rarely possible to cook individual vegetable portions to order. After 20
removed before mussels are cooked.
to 30 minutes at steam table temperatures, even carefully prepared vegetables are usually overcooked.
Two common systems have been devised for quantity cooking are:
https://youtu.be/Iiuj2ftJwU0

 Batch Cooking - a method of quantity cooking suited for set meal services or those with fixed
menu items. In this method, vegetables are cooked one batch at a time. Procedures for Cleaning and Debearding Mussels
The following are the procedures for cleaning and bearding mussels:
 Blanch-and-Chilling - a method that involves partial cooking and chilling vegetables to be
1. Put the bivalves in a colander or a bowl and rinse the mussels under cold running water. Clean
cooked just before serving. Blanch-and-Chilling is most helpful in extended meal service as it
the outer shells to remove seaweed and dirt.
gives the cook complete control over the degree of doneness of vegetables when served.
2. Blanch the mussels in a pot of boiling water. The amount of water should be enough to cover
the mussels completely. Wait until most of the mussels have opened.
3. Take the mussels out of the pot and rinse under cold running water to arrest cooking.
4. Debeared the mussels. Pull the hair-like fiber gently. Discard the mussels that did not open.

32 ND ND 81
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Cleaning and Opening Oysters
Oysters may be purchased unopened, shucked or out of the shell. Most dishes use oysters on
the shell to let it rest on its own liquid referred to as liquor
https://youtu.be/cMvVO20yEo4

Procedures for Cleaning and Opening Oysters

Here are the procedures for cleaning and opening oysters.

1. Clean the oysters. Use a brush to scrub the shells until clean.

2. Blanch the oyster in boiling water for 2-3 minutes. The amount of water should be enough to
cover the oysters completely.
3. Take the oysters out of the pot.

4. Rinse the oysters under cold water to arrest cooking.

5. Open the oysters. Secure the oyster on a clean surface using one of your hands.

6. Take the oyster knife. Look for a point where you can easily prod the knife inside the oyster.
Prod until the widest part of the knife is inside the bivalve.
7. Twist the blade to force the shell open.

8. When the shell opens, gently slide the knife between oyster and the top shell to separate the

two.
9. If necessary, do the same to release the oyster from the bottom shell.

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ND ND 33
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 TOPIC 2: Getting Crabmeat

TOPIC 7: Checking Vegetables for Doneness Crab and lobster can be difficult to eat. There are also dishes that require crab and lobster meat

The doneness of vegetable varies from one to another. Some, such as winter squash, eggplant, to be taken out of the shell before cooking. Crabs and lobster should be boiled or steamed before

and braised celery, are considered properly cooked when they are quite soft. Most vegetables are best removing the meat.

cooked very briefly until they are crisp-tender or al dente (firm to the bite). https://youtu.be/ITp8YtAsDB8.
Procedures for Getting Crabmeat
The following are the procedures for getting crab and lobster meat.

1. Blanch the crab in boiling water. Wait until color the crab turns orange. Take the crab out of the
pot and cool.
2. Remove the smaller plate on the underside of the crab.
3. Take out the shell covering the top side of the crab to expose its inside.
4. Remove the gills and discard. Doing this will show the meat underneath.
5. Take the meat and set aside.
6. Split the crab into two.
7. Remove the remaining meat.
8. Take the limbs and crack the legs open.
9. Pull out the meat.
10. Break the claws into sections by twisting the joints.

TOPIC 3: Cleaning Oysters, Mussels and Clams

Bivalves vary in terms of size, texture and preparation techniques. Here are the procedures for
cleaning and preparing bivalves for cooking:
 Cleaning and Opening Oyster
 Cleaning and Debearding Mussels
 Cleaning Clams

34 ND ND 79
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UNIT 3: Preparing Shellfish for Cooking TOPIC 8: Guidelines for Plating Vegetable Dishes

Introduction When plating vegetable dishes, it is important that accompaniments such as the sauces and side

Shellfish have delicate and flavorful flesh. However, there are also elements in shellfish that need dishes are looked into. Accompaniments should add contrast while complimenting the dish. The

to be removed for the good qualities of these types of seafood to be achieved. This lesson will present following are important reminders for selecting vegetable accompaniments for plating:

you the basic procedures for preparing shellfish for cooking.

TOPIC 1: Cleaning and Deveining Shrimps and Prawn

Deveining is the method of removing the vein/ intestine of shrimp or prawn to retain its clean taste.
Shrimps and prawns can be deveined raw or cooked. When cooked, these have firmer flesh making

them easier to devein. However, shrimps and prawns to be used for sautéing or grilling should be
deveined raw.

https://youtu.be/2_e-XlxhpYw

Procedures for Deveining Shrimps

Here are the procedures for deveining shrimps:

1. Cut the legs, antenna and the claws of the fish.

2. Remove the pointed shell at the tail part of the shrimp.

3. Pinch the tails of the shrimp to squeeze out the liquid inside. Removing this liquid decreases the
unpleasant flavor and scent of the fish.
4. Deshell the shrimp. Remove the shells gently. You can leave the last shell attached to the tail. If

necessary, you can also leave the head attached to the shrimp.

5. Devein the shrimp. Make a cut at the back of the shrimp using a sharp knife. Make shallow cuts
for deveining and deeper cuts for butterflied shrimps.

6. Use the tip of the knife to pull out the vein or intestine of the shrimp or prawn. Discard the
intestines.

7. Rinse the shrimps under running water

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ND ND 35
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 ACTIVITY 3: LINE OF WORK
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Answer the following questions about methods of cooking vegetables. (2pts)
1. BOILING AND STEAMING
Two of the most common methods in cooking vegetables is boiling them in water and steaming
them. The following are methods are similar to boiling and steaming:

 Blanching – Vegetables are immersed briefly, usually 30 secs to 1 min, depending on the
ripeness, in boiling water to make the skin easy to remove, to eliminate or reduce strong odors
or flavors, to set the color of vegetables to be served cold, and /or as the first step in other
cooking methods
 Par-Cooking/Parboiling – Vegetables are cooked to partial doneness, to prepare them to be
finished by grilling, sauteing, or stewing.
What should you do in order to have a good-tasting root vegetable?
a) Put in vegetables when the water boils.
b) Soak vegetables in water for an hour before boiling.
c) Put in vegetables before the water boils. …
Rules and Regulations
2. SAUTEING
Sauteing cooks’ vegetables quickly in a small amount of fat. Vegetables are tossed or flipped in the
pan over high heat. Sauteing may be used to cook precooked or blanched as well as raw vegetables.

What should you do in order to have evenly-cooked sauteed vegetables?

a. Turn vegetables as often necessary. …
b. Pre-heat and fat before putting in the vegetables.
c. Use a non-stick pan when sauteing.

36 ND ND 77
“The School that builds character.” “The School that builds character.”
 3. BRAISING AND STEWING
Braised vegetables are seared or browned and added to a small amount of liquid to be cooked until
done. Meanwhile, in stewing vegetables are fully submerged in water or other liquid and simmered
until tender.

Braised and stewed vegetables preparation tend to be more complex than boiled or steamed
vegetables and cooking time is longer.

Searing and sauteing is done to vegetables to braised or stewed for which of the following reasons?
a. Searing and sauteing thaw vegetables properly before braising or stewing.
b. Searing and sauteing enhances the flavor and texture of vegetables to be braised or stewed. …
c. Vegetables should not be seared and sauteed before braising or stewing.

4. BROILING AND GRILLING

Broiling applies heat from a source above the meat while grilling or pan-broiling apply heat from a
source below.

Broiling and grilling are also used to finish cooked or partially cooked vegetables by browning or
glazing them on top.

Partially cooked or cooked vegetables are grilled or broiled for which of the following reasons?
a. Grilling and broiling gives vegetables a browned or glazed surface. …
b. It makes sure that vegetables are done and safe for food service.
c. Partially cooker of cooked should not be grilled nor broiled.

76 ND ND37
“The School that builds character.” “The School that builds character.”
5. COOKING LARGE QUANTITIES OF VEGETABLES
Two common system have been devised for quantity cooking are:

 Batch Cooking – a method of quantity cooking suited for set meal service or those with fixed
menu items. In this method, vegetables are cooked one batch at a time.
 Blanch-and-Chilling – a method that involves partial cooking and chilling vegetables to be
cooked just before serving. Blanch-and-Chilling is most helpful in extended meal service as it
gives the cook complete control over the degree of doneness of vegetables when served.

What makes batch cooking different from blanch-and-chilling?

a. Both are methods of quantity cooking and do not differ from each other.
b. In batch cooking, vegetables are partially-cooked and cooked fully when only needed for
service.
c. In batch cooking, only the batch of vegetables enough for the service is fully-cooked and
served. …

38 ND ND 75
“The School that builds character.” “The School that builds character.”
Filleting a Flat Fish THIRD QUARTER
1. Secure the fish in position by pressing it gently.
WEEKLY LEARNING PLAN
2. Make a straight cut along the backbone of the fish.
3. Starting from initial cut, gently scrape the flesh off of the bones. Pull the flesh gently until all of Week 4-5
it is detached from the whole fish.

4. Do step three until you get two fillets from the upper and lower part of the fish.

5. Turn the fish and scrape the flesh on the other side.
6. Trim the fillets to lessen the belly fat and to remove the fins.

7. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while pulling the

skin gently. Make a sawing motion to easily separate the skin from the flesh.

TOPIC 3: Cutting Portions of Fish

Fish are commonly sold in the following portion cuts:

LESSON:

- LESSON 4 – PREPARING VEGETABLE DISHES

Guidelines for Cutting Portions of Fish
OBJECTIVES:
The following are measures you must observe when preparing portion cuts of fish:
 Determine the types and characteristics of vegetables
 Gently cut flesh from the bones.  Identify the qualities of vegetables;
 Cut as close to the bones as possible when preparing fillets.  Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum
quality and nutrition; and
 Cut fish as evenly as possible to ensure that it will be cooked evenly
 Performing Procedure for controlling changes in the quality of vegetables.
 Use a sharp knife.
 If scaling is necessary, do it before fish is cut into portions.
DURATION:
 Always remove the guts before cutting the fish.
 Two (2) weeks

ASSESSMENT:
 Performance Task (Preparing Vegetable Dishes)
 Unit Test

74 ND ND 39
“The School that builds character.” “The School that builds character.”
 PERFORMANCE TASK1: COOKING VEGETABLE DISH! TOPIC 2: Filleting a Fish
Depending on the type of fish, bones may be fine or course making the flesh difficult to eat.
DIRECTIONS: The student will choose one out of two (2) vegetable dishes and prepare it base on
the ingredient and procedure they choose and document how it done. This is the reason why the fillet of fish is widely consumed today. The following are the procedures for
preparing fillets of fish.

https://youtu.be/_L1wRL7FZso

Procedures for Filleting a Round Fish

1. Remove the guts and scale the fish if necessary.

2. Remove the head by making a V-shape cut behind the head.

3. Starting from the head part, cut along the spine of the fish. Cut deep enough that the knife
goes beyond the spine.
4. Secure the fish firmly by resting your free hand on the body of the fish. Starting from the head

part, carefully scrape the flesh off of the bone. Keep slicing until you reach the flesh at the tail.

5. Turn the fish and scrape the flesh on the other side.

6. Once you have fillet both sides, trim the fillet to lessen the belly fat and remove the fins.
7. Run your finger along the middle of the fillet to feel for bones. Use your hands or tweezers to
pluck the bones out.

8. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while pulling the

skin gently. Make a sawing motion to easily separate the skin from the flesh.

73
40 ND ND
“The School that builds character.” “The School that builds character.”
UNIT 2: Preparing Fish for Cooking UNIT TEST I
This lesson will present the basic techniques for preparing fish for cooking such as: NAME: DATE:
 Removing the scales; YEAR/SECTION: SCORE:
 Gutting;
Direction: Encircle the best answer to the following multiple-choice question. (2pts each)
 Deboning;

 Filleting; and
Question 1
 Cutting portions of fish. Garlic and onion fall under which type of root vegetable?
TOPIC 1: Scaling and Gutting a Fish Select one:
Fish preparation techniques may require fish to be scaled first before cooking. The following a. Bulbs.
are the procedures for removing the scales and the viscera of a fish. b. Tubers
https://youtu.be/kkSHp_39BbY c. Herbs
Procedures for Scaling and Gutting a Fish d. Roots
1. Hold the fish firmly using one of your hands. The tail side should be pointed away from you.
You can also secure the fish on a clean surface or under running water. Question 2
In this method, large quantities of vegetables are divided into smaller groups cooked one at a time
2. Remove the scales. Starting from the tail side up to head of the fish. Scale the part of the fish
situation that the staff may encounter.
behind the head. You can use a spoon or the dull edge of a knife to remove the scales.
Select one:
3. Cut the fins and the tail of the fish. Be careful when working with fins to avoid getting pricked.
a. Blanch Cooking
4. Rinse the fish to remove the scales.
b. Blanch and Chill
5. Remove the gills. Cut the part the connects the head to the underside of the fish.
c. Batch Cooking
6. Cut the parts connecting the gills to the body of the fish.
d. Par-boil Cooking
7. Remove the gills gently. Parts of the viscera or the innards of the fish will also be pulled out

with the gills.

8. Remove the remaining innards.
9. Rinse the fish under running water. Let the water clean the cavity of the fish to wash out the

blood and the innards left inside.

72
ND ND41
“The School that builds character.” “The School that builds character.”
Question 3 FOURTH QUARTER
The following procedures can be done to prepare processed vegetables for cooking EXCEPT:

Select one: WEEKLY LEARNING PLAN

a. Boiling Week 2
b. Searing
c. Blanching
d. Soaking

Question 4
The following should be observed before sautéing vegetables EXCEPT:

Select one:
a. Season the vegetables before sautéing
b. Blanch vegetables before sautéing
c. Pre-heat the pan before adding in vegetables LESSON:

d. Flip the vegetables to even out fat distribution - LESSON 6 – SEAFOOD FABRICATION
 Preparing Fish for Cooking
 Preparing Shellfish for Cooking
Question 5
Which can be done to avoid potatoes and eggplants from browning without losing some nutrients?

Select one: OBJECTIVES:

a. Peel vegetables as thinly as possible leaving a thin layer of skin  Perform and observe measures for the safe handling of seafood; and
 Demonstrate proper procedures for preparing fish and shellfish for cooking.
b. Soak vegetables briefly in water with drops of lemon juice
c. Wash sliced vegetables in several changes of cold water
DURATION:
d. Peel and cut vegetables as close to cooking time as possible.
 One (1) week

ASSESSMENT:

 Activity: What’s the Cut

42 ND ND 71
“The School that builds character.” “The School that builds character.”
 ACTIVITY: DANGER ZONE! Question 6
Which of the following is NOT true about mushrooms?
Email Address: Date:
FULL NAME: Score: Select one:
Grade and Section:
a. All wild mushrooms are not safe to be eaten
b. A portobello is a mature cremini mushroom
INSTRUCTION: Determine if the following practice of handling seafood if safe or not.
Put (✔ ) if the statement is SAFE and (✖ ) if UNSAFE. (2pts each) c. Chanterelles and black trumpets are related
d. Biologically, mushrooms are not vegetables
1. _______Fish with pale gill and bodies are still used to maximize profit and minimize food
wastage.

Question 7
2. _______Shrimp with detached head and lower prices are not bought even if it will increase
Which of the following is true about shallots and cabbages?
revenue.
a. Both have a strong flavor and a distinctive aroma
3. _______Frozen clams in the shells are thawed in the microwave to shorten the preparation
b. Both have a mild flavor and a distinctive aroma
time.
c. Shallots and cabbages are both green vegetables
4. _______Squid with foggy eyes are lower prices are bought to be used for side dishes.
d. Shallots and cabbages are both fibrous vegetables

5. _______Fish with unpleasant smell are taken out of storage and discarded to avoid being
cooked.
Question 8
Which of the following should be done to make sure that vegetables will have an even doneness?
6. _______Mussels that do not respond to touch are mixed with the live ones and prepared for
food service. Select one:
a. Cut vegetables into uniform sizes
7. _______Fish bought live are placed in coolers surrounded with ice to keep them fresh.
b. Cut vegetables in small pieces

8. _______The scallops bought have flesh resting on a thin milky liquid. c. Cook batches of vegetables one at a time
d. None of the statements are correct

Question 9
Which of the following statements is true?
1) Cooking vegetables for a short time helps preserve their color and flavor.

2) Acids help make vegetables tender for shorter cooking time.

3) Using salt helps reduce flavor loss in vegetables during boiling.

ND
“The School that Builds Character.”

70
ND ND 43
“The School that builds character.” “The School that builds character.”
4) Highly fibrous vegetables need to be cooked longer compared to less fibrous ones TOPIC 4: Minimizing Seafood Wastage

Select one: Seafood undergoes trimming and cutting before it is cooked. This might lead to wastage and loss of
a. 1, 2 and 3 only profit if not done wisely. As a kitchen staff, you should be able to look for opportunities to minimize
b. 1, 3 and 4 only meat wastage such as using off-cuts or the pieces of seafood obtained from the fabrication:
c. 2, 3, and 4 only
d. 1, 2 and 4 only

Question 10
Which of the following statements is true?

1) Vegetables with lower fiber content require a longer time to be cooked.

2) Dry starchy vegetables need to be soaked in water before cooking or cooked using a moist heat
method.

3) The tougher the vegetable is, the more fiber it contains.

Select one:
a. 1 only
b. 1 and 3 only
c. 2 and 3 only
d. 3 only

44 ND ND69
“The School that builds character.” “The School that builds character.”
 If the item was purchased from an external supplier, the label must contain the following:
 Name of the processor
 Contact details of the processor
LESSON 5
 Phone Number/email
 Description of the product PREPARING SEAFOOD DISHES
 Name of the product
 Date product was packed
 Who packed the product?
 Use by date
 Storage conditions

TOPIC 3: Thawing Seafood

Another important measure in preventing contamination is thawing or defrosting frozen
seafood properly. Here are important reminders when thawing frozen seafood:

Introduction
Fish are aquatic animals that have fins, flesh and skeletons which may or may not covered with
scales. They may come from freshwater or saltwater sources. Meanwhile, shellfish are seafood with hard
outer shells intended to cover a soft body that has no backbone. In this lesson we will present to you
the types and characteristics of seafood and common varieties of fish and shellfish.

68
ND ND 45
“The School that builds character.” “The School that builds character.”
 LESSON 5 TOPIC 2: Freezing and Storing Seafood
Purchased seafood, whether fresh or frozen, should be refrigerated immediately to avoid food
PREPARING SEAFOOD DISHES
safety concerns. This is also an effective way of extending the shelf life of seafood and preserving its
desirable color, texture and scent.

Content Standard
1. The learners demonstrate an understanding preparing and cooking

seafood dishes

Performance Standard
The learners independently prepare and cook seafood dishes.

Learning Competency
1. Prepare the kitchen tools, equipment, and ingredients based on required standard.

2. Identify steps on processing fish and shellfish.

3. Handle seafood hygienically.

Labeling Seafood for Storage

Labels can be computer-printed or handwritten as long as it is legible. Labels should contain the
following important information

 Name of the item

 Description of the product
 Date product was packed
 Who packed the product?
 Use by date
 Storage conditions

46 ND ND 67
“The School that builds character.” “The School that builds character.”
 THIRD QUARTER
WEEKLY LEARNING PLAN
Week 6

LESSON:

- LESSON 5 – PREPARING SEAFOOD DISHES

 Introduction to Fish
 Introduction to Shellfish

OBJECTIVES:
 Identify the different parts of a fish;
 Determine the types of fish; and
 Identify the types of shellfish.

DURATION:
 One (1) week

ASSESSMENT:

 Activity: Fish and Shellfish Market

66
ND ND 47
“The School that builds character.” “The School that builds character.”
 LESSON 6: Seafood Fabrication
https://youtu.be/xMG2L36cQNo
At the end of this unit, you should be able to:
 Perform and observe measures for the safe handling of seafood;
 Demonstrate proper procedures for preparing fish and shellfish for cooking; and
 Use different cooking methods in preparing seafood dishes.

UNIT 1: Handling Seafood Safely

Introduction
Seafood is best when cooked fresh. For this reason, as a kitchen staff, you should know how to

LESSON 5: Introduction to Seafood determine if the seafood is fresh. You must also be able to perform the necessary procedures to retain

https://youtu.be/k8sE0nLA3G8 seafood in the best possible condition. This lesson will present the quality indicators for fresh seafood

At the end of this unit, you should be able to: and the common procedures for the safe handling of seafood.

 Identify the different parts of a fish;

 Determine the types of fish; and TOPIC 1: Checking Seafood for Quality

 Identify the types of shellfish. Seafood can be bought fresh, frozen or cooked. Some items can also be bought in portion cuts. As a
kitchen staff, you should be able to determine if seafood is fresh regardless of how it is packaged and

UNIT 1: Introduction to Fish sold.

Introduction
Fish are aquatic animals that have fins, flesh and skeletons which may or may not be covered
with scales. They may come from freshwater or saltwater sources. Fish flesh is high in protein. It has a
very little amount of connective tissues making it more tender compared to meat.

48 ND ND 65
“The School that builds character.” “The School that builds character.”
 FOURTH QUARTER TOPIC 1: Types of Fish
The types of fish vary according to the water source, the fattiness of the flesh and the body shape/
WEEKLY LEARNING PLAN
structure:
Week 1

LESSON:

- LESSON 6 – SEAFOOD FABRICATION

 Handling Seafood Safety

OBJECTIVES:
 Perform and observe measures for the safe handling of seafood.

DURATION:
 One (1) week

ASSESSMENT:

 Activity: Danger Zone

64 ND ND49
“The School that builds character.” “The School that builds character.”
TOPIC 2: Common Varieties of Fish LESSON 6
Knowing all the varieties of fish there is can be quite overwhelming. Indeed, there is plenty of
SEAFOOD FABRICATION
fish both in saltwater and freshwater sources. Here are the common varieties of fish that we consume
for food.

Content Standard
1. The learners demonstrate an understanding preparing and cooking

seafood dishes

Performance Standard
The learners independently prepare and cook seafood dishes.

Learning Competency
1. Handle seafood hygienically.

2. Clean, cut, and fillet seafood.

3. Demonstrate various method of cooking fish and shellfish.

4. Prepare and present fish and seafood dishes

50 ND ND 63
“The School that builds character.” “The School that builds character.”
 LESSON 6 UNIT 2: Introduction to Shellfish

SEAFOOD FABRICATION
Introduction
Shellfish are seafood with hard outer shells intended to cover a soft body that has no backbone.
They can be classified as mollusks, crustaceans and cephalopods. This lesson will present the
classifications of shellfish and the common varieties of each.

TOPIC 1: Types and Characteristics of Shellfish

Shellfish can be categorized as crustaceans, mollusks and cephalopods. These types of seafood
vary according to their body structure.

Introduction
Fish are aquatic animals that have fins, flesh and skeletons which may or may not covered with
scales. They may come from freshwater or saltwater sources. Meanwhile, shellfish are seafood with hard

outer shells intended to cover a soft body that has no backbone. In this lesson we will talk about the

safety measure in handling seafood and the basic techniques in preparing seafood for cooking. This
lesson will also present to you the procedure for cooking seafood dishes.

62 ND ND 51
“The School that builds character.” “The School that builds character.”
 TOPIC 2: Common Varieties of Shellfish Question 6
Several varieties of shellfish are commonly used in foodservice today. The following are Fatty fish, such as tunas and trout’s, can be grilled longer than a lean fish like snappers and mullets.
some of them: Answer: _________________________
Molluscs

 Oysters Crustaceans Cephalopods Question 7

 Mussels  Crabs  Squid Flatfishes, such as skates and rays, have cylindrical bodies and backbones on the upper edge of their
bodies.
 Scallops  Shrimps and  Octopus
Answer: _________________________
 Clams Prawns

 Abalone  Lobsters
Question 8
 Cuttlefish
One thing that differentiates a shrimp from a prawn is its distinctively-bent body.

Answer: _________________________

Question 9
Snappers, mullets and kingfishes are all lean varieties of roundfish.

Answer: _________________________

Question 10
The flesh of fish is high in protein which makes it more tender compared to meat.

Answer: _________________________

ND ND 61
“The School that builds character.” “The School that builds character.”
52
 UNIT TEST II
NAME: DATE: MOLLUSKS

YEAR/SECTION: SCORE:

Direction: True or False. Write TRUE if the statement is correct and NAME OF YOUR CRUSH if
the statement is FALSE. (2pts each)

Question 1
Abalones, clams and scallops are all varieties of bivalve mollusks.

Answer: _________________________

Question 2
An eel is a type of a round-bodied fish with a fatty flesh.

Answer: _________________________

Question 3
Bodies of both crustaceans and cephalopods release a red pigment when heated.

Answer: _________________________

Question 4
Bodies of both mollusks and crustaceans are covered with hard outer shells.

Answer: _________________________

Question 5
Cephalopods project ink as a defense against predators and other threat.

Answer: _________________________

60 ND ND 53
“The School that builds character.” “The School that builds character.”
CRUSTACEANS THIRD QUARTER
WEEKLY LEARNING PLAN
Week 7-8

LESSON:

CEPHALOPODS - LESSON 5 – PREPARING SEAFOOD DISHES

OBJECTIVES:
 Identify the different parts of a fish;
 Determine the types of fish; and
 Identify the types of shellfish.

DURATION:
 Two (2) weeks

ASSESSMENT:
 Unit Test
 Completion of Mission Activities

54 ND ND 59
“The School that builds character.” “The School that builds character.”
Identify the types of shellfish shown in the image: ACTIVITY: FISH and SHELLFISH MARKET
5 -------------------------------
Email Address: Date:
CEPHALOPODS FULL NAME: Score:
Grade and Section:

MOLLUSK
ACTIVITY 1 FISH: INSTRUCTION: Determine the type of each according the identified
factor. ENCIRCLE the correct answer.
CRUSTACEAN .
6 According to its BODY STRUCTURE, this fish is:
-------------------------------
-------------------------------
CEPHALOPODS
Round Fish

MOLLUSK
Flat Fish .
-------------------------------
CRUSTACEAN .
Round Fish
-------------------------------

Flat Fish .
-------------------------------

Round Fish

Flat Fish .
--------------------------------
Round Fish

Flat Fish

---------------------------------
Round Fish

Flat Fish .
---------------------------------

58 ND ND 55
“The School that builds character.” “The School that builds character.”
 According to its FAT CONTENT OF ITS FLESH, this fish is:
ACTIVITY 2 SHELLFISH: INSTRUCTION: Identify the types of the shellfish shown.
-------------------------------
Encircle the correct answer.
Fatty / Oil
Identify the types of shellfish shown in the image:
-------------------------------
Lean . 1
CEPHALOPODS
-------------------------------
Fatty / Oil
MOLLUSK

Lean .
CRUSTACEAN .
------------------------------- 2
-------------------------------
Fatty / Oil
CEPHALOPODS

Lean
MOLLUSK
.
--------------------------------
CRUSTACEAN .
Fatty / Oil
3 -------------------------------

CEPHALOPODS
Lean
---------------------------------
MOLLUSK
Fatty / Oil

CRUSTACEAN .
Lean
-------------------------------- 4

CEPHALOPODS
---------------------------------

MOLLUSK

CRUSTACEAN
---------------------------------

56 ND ND 57
“The School that builds character.” “The School that builds character.”