TLE 10 Q2 Cokery-Seafood AS#1

10 TLE – Cookery
Quarter 2
Lesson 4: Prepare and Cook Seafood
Dishes
Learner’s Activity Sheet
LO1. Perform Misé-en-place
(Week 1)
SORSOGON NATIONAL HIGH SCHOOL
Sorsogon City
Subject: TLE 10/COOKERY 10 Quarter: 2nd/Week 1

Objective/Lesson: Grade Level: 10
 Identify the types of sea foods
 Differentiate finfish and shellfish
 Give examples of fish and shellfish
I – PRESENTATION OF THE LESSON

.
Seafoods are the richest source of natural iodine, protein, calcium,
phosphorus and omega. Seafoods are fin fish and shellfish. They come
from ocean, lakes and rivers . Their favourable nutritional value and
their varied forms offer a wide variety for menu planning, They are used
as entrée dishes, appetizers and accompaniments.
The term fish encompasses a wide assortment of acquatic animals.

It is scientifically known as Istiophorus Orientalis. This group of flesh
foods may be classified into two major categories:
1. Fin fish (Vertebrate)

 animals having segmented backbones and bodies are
covered with scales
A. Saltwater fish
 Flatfish – Ex.: Flounder, Sole
 Round fish – Ex. Black sea bars, Bluefish, Cod, Grouper
B. Freshwater fish – Ex. Cat fish, Eel, Tilapia
2. Shell fish (Invertebrate)
 Bodies are covered with shell or encased in shell
 Have external shells but no internal bone structure.
Two classifications of Shellfish

A. Mollusks – are enclosed with hard shells and have soft
unsegmented bodies.
 Oyster, clam, scallops, mussels and kuol are mollusk
 Univalves – they have a single shell. Ex. abalone and kuhol
 Bivalve – consists of two shells. Examples are clams, oyster
and mussels
B. Cephalopods – are shellfish that bodies are soft, have prominent
head, and a set of arms and tentacles. They have internal shell
examples octopus and squid
C. Crustaceans – are shellfish with hard shells over the back and
along the clams but have softer shells covering the lower part of
the body and legs soft enough to be edible examples are shrimps,
crabs and lobsters.
II – PRACTICE EXERCISE
A. Direction: Tell what categories and classification the following

seafoods. Copy and answer in your answer sheet.
Seafood Categories Classification

1. Clams
2. Flounder
3. Squid
4. Shrimp
5. Tilapia
B. Direction: List down different kinds of fish available in your

locality under each category. Copy and answer.
Round Fish Flat Fish
Univalve Bivalve
III - EVALUATION
Direction: Match Column A with column B. Write the answer in

your answer sheet.
Column A Column B
____1. animals having segmented backbones, a. shellfish

Bodies are covered with scales
____2. Bodies are covered with shell or encased b. mollusk
in shell
____3. Shellfish with hard shells over the back c. round fish
Of the body and along the claws but have
Softer shells covering the lower part of the d. crustacean
Body and legs
_____4. Shellfish which is usually hard all over e. fish
The body
_____5. Fish which live on or near the sea bed
SORSOGON NATIONAL HIGH SCHOOL
Sorsogon City
Subject: TLE 10/COOKERY 10 Quarter: 2nd/Week 1

Objective/Lesson: Grade Level: 10
 Identify types, varieties, market forms, nutritive value and
composition of fish and seafood
I – PRESENTATION OF THE LESSON

.
Fish may differ in size. Small fish is not more than 30 cm long,
medium fish is not more than 60 cm long and large fish attains the size
as long as one meter or more. Fish is readily available in the country the
whole year round because Philippines are surrounded with water and
fish abound in these waters.
Composition and Structure and Nutritive Value of Fish and Shellfish
 Fish consists of water, protein, fats and small amount of minerals

and vitamins.
 Fish has very little connective tissue. It means:
1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will result to toughening of
protein.
3. Moist-heat methods are used not to create tenderness but to
preserve moistness and provide variety of flavor.
4. Cooked fish must be handled very carefully.
MARKET FORMS OF FISH
1. Live Fish – These are fishes which can be marketed alive because they
can live long after catch.
2. Whole or round – completely intact, as caught.
3. Drawn – viscera removed.
4. Dressed - viscera, scales, head, tail and fins removed.
5. Steaks – cross-section slices, each containing a section of backbone.
6. Fillets – boneless side of fish, with or without skin.
7. Butterflied fillets – both sides of a fish still joined, but with bones
removed.
8. Sticks or tranches – cross-section slices of fillets.
MARKET FORMS OF SHELLFISH
1. Live – These include shrimps, crab, clams, muscle, oysters, and

snails. They are usually brought live as the sole indicator of their
freshness.
2. Whole – Shrimps of all kinds and sizes are normaly brought whole but
not alive. The big shrimps called sugpo (prawns) sometimes have
their heads and torax removed especially if they are to be
transported abroad or in far places across the country.
3. Shucked – Oysters, clams, and scallops are sometimes sold in the
market with their hard shells removed.
4. Cooked – Some shellfish like crabs, shrimps, and lobsters are already
cooked, in their shells and then marketed.
5. Shelled – Most shrimps that are unsold are removed from their
segmented shells. The meat is sometimes sprinkled with salt or
washed in brine solution to keep it fresh.
II – PRACTICE EXERCISE
Directions: Identify the market forms of fish. Write the answer in

your answer sheet.
1. ____________ 2. _____________ 3. ____________
4. ____________ 5. _____________ 6. _____________
III - EVALUATION
Direction: Fill in the blanks with the correct answer. Write answers
in your answer sheet.
1. Fish has very little ________tissue.
2. The big shrimps called __________ sometimes have their heads and
torax removed especially if they are to be transported
3. Fish cooks very quickly, even at _________.
4. Oysters, clams, and scallops that are marketed with their hard shells
removed are called __________.
5. ___________ is the form most convenient in the case of bangus.

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10 TLE – Cookery

Subject: TLE 10/COOKERY 10 Quarter: 2nd/Week 1

I – PRESENTATION OF THE LESSON

The term fish encompasses a wide assortment of acquatic animals.

1. Fin fish (Vertebrate)

Two classifications of Shellfish

A. Direction: Tell what categories and classification the following

Seafood Categories Classification

B. Direction: List down different kinds of fish available in your

Round Fish Flat Fish

Direction: Match Column A with column B. Write the answer in

____1. animals having segmented backbones, a. shellfish

Subject: TLE 10/COOKERY 10 Quarter: 2nd/Week 1

I – PRESENTATION OF THE LESSON

Composition and Structure and Nutritive Value of Fish and Shellfish

 Fish consists of water, protein, fats and small amount of minerals

MARKET FORMS OF FISH

MARKET FORMS OF SHELLFISH

1. Live – These include shrimps, crab, clams, muscle, oysters, and

Directions: Identify the market forms of fish. Write the answer in

1. ____________ 2. _____________ 3. ____________

4. ____________ 5. _____________ 6. _____________

1. Fish has very little ________tissue.

3. Fish cooks very quickly, even at _________.

5. ___________ is the form most convenient in the case of bangus.

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