q2 Module Ks3 Grade10 Cookery

10
0COOKERY 10
SECOND QUARTER
MODULE 1 - 13
(DO_Q2_TLE_10_COOKERY)
TECHNOLOGY AND LIVELIHOOD EDUCATION – GRADE 10
Alternative Delivery Mode
Quarter 2 – Module
First Edition, 2022
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Published by the Department of Education
Development Team of the Module
Writers: Sonia Yap – BNHS

Marissa Melendez – CNHS
Maricel Calixterio – BNHS
Catherine dela Cruz
Shirley Lumberio – CNHS
Jay Roxanne Ricario – DNHS
Julie Joyce Ann Porciunola – ABNHS
Nancy Bunag – VPTNHS
Happy Acuña – MNHS
Arlene Maniquiz - MNHS
Reviewers: : Arlene B. Maniquiz, Jed A. Camposano, Divina Gracia DJ. Daquil, Belly
Ray Ang, Rona M. Reyes, Renen C. Rodriguez, Jessie B. Licuanan
Editors: Michelle S. Jamon, Arlene B. Maniquiz

Benjamin A. Dillena Jr., EdD
Layout Artist: Jessie B. Licuanan, Arlene B. Maniquiz
Management Team:
Meliton P. Zurbano, SDS, OIC-SDS
Filmore A. Caballero, CID Chief
Jean A. Tropel, Division EPS In-Charge of LRMS
Remedios L. Santos, Education Program Supervisor - EPP/TLE/TVL
Printed in the Philippines by ________________________
Department of Education – National Capital Region – SDO VALENZUELA

Office Address: Pio Valenzuela St., Marulas, Valenzuela City
Telefax: (02) 292 – 3247
E-mail Address: sdovalenzuela@deped.gov.ph
10
COOKERY 10
Quarter 2 / Module 1
Prepare Vegetable Dishes
(Perform Mise en Place)
Learning Competency: Prepare Vegetable Dishes
Learning Outcome 1: Perform Mise en Place
Prepare ingredients according to a given recipe required form
and time frame.
Code: TLE_HECK9- 12VD-IIa-9
Learning Objectives:
At the end of the lesson, the learners are expected to:
1. Identify the different kinds of vegetables.
2. List down examples of vegetables and categorize them.
3. Appreciate the benefits of eating vegetables.
MULTIPLE CHOICE
Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer in your test notebook.
1. A patient in Jose Reyes Hospital in Manila requires a boost in Vitamin C intake.
Which of the following vegetables does she need to eat?
A. broccoli, cabbage, and bell pepper C. mushroom, tomatoes, and radish
B. legumes, peas, and beans D. onion, scallion, and leeks
2. Which of the following vegetables are rich in carbohydrates?
A. legumes, peas, and beans C. nuts, olives, and avocado
B. mushroom, tomatoes, and radish D. seeds, roots, and tubers
3. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following should
she eat to give her the nutrient she needs?
A. Alugbati B. Lettuce C. Potatoes D. Saluyot
4. Which of the following vegetables are cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
5. Which fat-soluble compound is responsible for the green coloring of plants?
A. Anthocyanins B. Carotenoids C. Chlorophyll D. Lycopene
Lesson PERFORM MISE EN PLACE

1 Week 1
Vegetables are important sources of many nutrients. Give at least five (5)
vitamins or minerals that can be found in vegetables.
Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs,
stems, shoots, and flowers used in a dish either raw or cooked. Vegetables give color,
texture, and flavor to our meals. They also give vitamins and minerals. Vegetables
are good sources of food nutrients that are very important in everyday meals.
LIST IT DOWN!
Listen to the song “Bahay Kubo”. In a sheet of paper, list down the vegetables
that were mentioned on it, then search for the English name of each vegetable.
VEGETABLES CATEGORY
Classification Category Examples
Gourd Family cucumber, pumpkin, chayote
Seeds and Pods beans, green peas
Fruit Vegetables avocado, eggplant, sweet pepper, tomato
beet, carrot, radish, turnip, artichoke,

Roots and tubers
potato, sweet potato
According to cabbage, broccoli, cauliflower, Brussels

Cabbage family
parts of a plant sprouts, bokchoy
Onion family onion, scallion, leek, garlic, shallot
Leafy greens spinach, lettuce
Stalks, stems, and artichoke, asparagus, celery, fennel,

shoots bamboo, shoots
Mushrooms Shitake, Chanterelle
Carbohydrates-rich
seeds, roots, tubers
vegetables
According to Protein-rich
legumes, peas, beans
Chemical vegetables
Composition Fat-rich vegetables nuts, olives, avocado
High moisture mushroom, tomatoes, radish, green leafy

content vegetables
Vitamin A-rich
vegetables
Benefit: Maintains
health of specialized green leafy and yellow fruits and
According to
tissues such as
Nutritive Value vegetables
retina, aids in growth
and health of skin
and mucous
membranes and
promotes normal
development of teeth,
soft skeletal tissue
Vitamin C-rich
vegetables
Benefit: Promotes a
healthy immune yellow vegetables, cabbage – type
system, helps wounds vegetables, dark green and yellow
heal, maintains vegetables, bell peppers, lettuce, potatoes
connective tissue and
aids in the absorption
of iron.
Vitamin B (complex)
Benefit: Important for
metabolism, the
formation of red blood
cells and the legumes, peas, beans
maintenance of the
central nervous
system which
includes the brain
and spinal cord.
CLASSIFICATION
Directions: Classify the vegetables you have listed from the song “Bahay Kubo”. Look
at the given sample and follow the format
Vegetable
(Filipino Name Category Benefit
– English
Name)
Singkamas - -Roots and Tubers Source of energy (protein sparing

Turnip and prevents ketosis) and source of
-Carbohydrates-rich
B-vitamins for CHO metabolism
vegetables
Directions: Fill in the blanks with appropriate words to complete the sentences
about vegetable preparation.
Vegetables need to be prepared before they are ready to _____ or used as an ingredient
in a cooked _____. Prior to preparation you need to identify the various _____ of
vegetables and different _____and _____needed in the preparation of vegetables. It is
an important factor to consider in the preparation of vegetables.
Directions: Research at least three vegetable recipes and answer the following
questions:
1. What are the vegetables included in the recipe?
2. What are the benefits of cooking and eating this dish?
Directions: Identify and classify the given vegetables. Write your answer in the
appropriate column.
Vegetable Classification Benefit
1. artichoke
2. asparagus
3. bamboo shoots
4. bokchoy
5. chayote
6. corn
7. shallots
8. shitake mushrooms
9. spinach
10. sweet potato
Directions: Create a two-minute video demonstrating at least 5 kinds of vegetable

cuts. Use the rubrics below:
Your output will be rated using the given rubric.
SCORE CRITERIA
15 Demonstrated the vegetable cuts properly.
10 Video is complete and within the time limit.
5 Video is submitted on or before the given time.
5 Safety and cleanliness is evident during
demonstration.
5. C
4. B
3. A
2. A
Answers may vary 1. A
For other assessments: WHAT I KNOW
REFERENCES
“All the Types of Edible Mushrooms Explained With Picture.” Taste Essence. (2020, July
23). Accessed August 31, 2020. https://tastessence.com/types-of-edible-mushrooms
Learning Manual Grade 10 – Cookery. https://lrmds.deped.gov.ph/k_to_12

10
COOKERY 10
(Market Forms of
Vegetables and
Selecting Various Kinds of
Vegetables According to
Given Menu)
Learning Outcomes: Prepare Vegetable Dishes
2.1 Identify market forms of vegetables
2.2 Select various kinds of vegetables according to a given menu
Code: TLE_HECK9-12VD-IIb-c-10
1. Identify market forms of vegetables.
2. Select various kinds of vegetables according to a given menu.
3. Appreciate the importance of selecting vegetables by preparing to a given
menu.
MULTIPLE CHOICE
Directions: Choose the correct answer among the choices. Write the letter only in
your answer sheets.
1. It is a precooked vegetable and convenient to cook.
A. Canned B. Dried C. Fresh D. Frozen
2. How are vegetables being selected and prepared in a nutritive way?
A. Buy only the needed vegetables for the day’s meal.
B. Always buy fresh vegetables and cook in no/less water and less heat.
C. Always buy all kinds of vegetables, in any way nutrients is kept in there.
D. Buy only the not easily rotten vegetables for its losses its nutrients and
prepare/cook it always with much water and high heat.
3. What is the best menu that we can get all the possible nutrients in vegetables?
A. Chopsuey B. Mixed Vegetables C. Pinakbet D. Vegetables
Salad
4. What market form of vegetables is crisp, bright color, firm, and there’s absence of
decay? A. Canned B. Dried C. Fresh D. Frozen
5. When it is partially prepared, no need to thaw before cooking, no sodium added,
retain the appearance and flavor fresh-picked veggies, usually costs less, available
“out of season”, what market form of vegetables is this?
Market Forms of Vegetables and

Lessons Selecting Various Kinds of Vegetables
2.1-2.2 According to Given Menu
Week 2
What are the nine (9) classifications of vegetables according to parts of plants? Give
at least one (1) example in each.
These lessons will help you learn to acquire the essential knowledge and
competencies for developing your skills with understanding in preparing vegetables
dishes. First, to identify the market forms of vegetables is indeed a must to better
minimize wastage of the budget allotted to your daily living and or expenses. Second,
careful selection of various kinds of vegetables according to a given menu require a
wise decision to take or else consequence will matter.
In selecting various kinds of vegetables, you must be very scrutiny. Such
selection of proper nutrients before, during and after cooking a vegetable dish is
indeed acquired by your body system. To obtain and retain quality, bear in mind two
(2) important factors. First, the seasonal variation and its effect on quality at time of
purchase. Second, the quantity to be used within a specific period, menu, people,
event, culture, and storage.
Answer the following question in your answer sheet.
1. What are the four market forms in which vegetables are procured?
2. How do you select various kinds of vegetables for a specific menu? Name the
vegetables and the menu.
When it comes vegetables to good nutrition, all market forms of vegetables

matter. It can help you decide which to buy and prepare a dish. Vegetables available
in the market are:
1. Fresh Vegetables
• Newly harvested vegetables that undergoes little or no processing made until
marketed or sold. Most are highly perishable and bulky to stow.
• Its structure is obtained mainly from cellulose. The fibrous plant substance,
surrounded by fruit flesh and held together with pectin, a cementing material.
2. Frozen Vegetables
• Examine all frozen products when received to check quality. Frozen vegetable
requires shorter time in cooking because they have been partially cooked.
• Cook from the frozen state can cook directly into steamer or boiling salted
water. Add less salt. Most frozen vegetables are slightly salted during
processing.
• Corn on the cob and vegetables that freeze in solid block like squash, should
be thawed for even cooking.
Procedures prior to freezing vegetables: (1) Wash thoroughly to remove any dirt
and debris, the chemicals used as pesticides and fertilizers. (2) Blanched or cooked
quickly in boiling water, and then shocked in ice water to stop the cooking process.
(3) Sort and inspect to get rid of any bad pieces that are not fit for consumption. (4)
Package and ship off to wholesalers and distributors, as well as to any marketplaces.
3. Dried and Dehydrated Vegetables
• Drying or dehydrating preserves vegetables and prolongs their shelf life.
• Removing water from vegetables inhibits the growth of bacteria, yeasts and
molds that can otherwise promote spoilage and rot in vegetables.
• There are different methods in drying the vegetables such as freeze drying,
drum drying, air drying, and sun drying.
4. Canned Vegetables
Canning is a method of food preservation. It helps make the vegetables last longer
and it makes cooking easier and more convenient.
• Drain vegetables and place half the liquid in a cooking pot and bring to boil.
• Add vegetables and heat to serving time. Do not boil for a long time.
• Season liquid before adding vegetables to blend flavors of herbs and spices.
• Use butter to enhance the flavor of most vegetables.
Before vegetables are canned, it undergoes several procedures: (1) Heat is applied
to the vegetables to kill any harmful microorganisms before it is sealed. (2) The
canned items are then heated under steam pressure before being packed into the
boxes or crates.
How to select vegetables:
Enjoy veggies at their best texture, nutrients, and value with these tips.
• Consider the intended use. For example, canned tomatoes may be less expensive,
can be kept on hand and take less time to prepare.
• Buy in season. Vegetables that are purchased in season usually will give you the
best quality and best buy.
• Consider the storage available. Buy only what you can store and use within the
recommended time. The bruised parts are most likely to spoil.
• Choose high-quality vegetables. Poor-quality vegetables usually have lower food
value, less flavor, and more waste.
• Just before going to the grocery store checkout counter, pick up frozen vegetables
that are frozen solid and get them to your freezer as quickly as possible.
• Buy canned vegetables in cans or jars without any signs of damage.
• Dried vegetables should be in tightly sealed in undamaged packages.
General Rules of Vegetable Cookery
- Potatoes, squash, sweet potatoes,
• Prepare vegetable as close to tomatoes should be cooked through
service time as possible and in with smooth texture
small quantities. Reheat at service 4. Flavor - Natural flavor and sweetness
time. - Strong–flavored vegetables should be
• If the vegetable must be cooked pleasantly mild, with no off flavors or
ahead, undercook slightly and chill bitterness
rapidly. 5. Seasonings- This should not mask
• Never use baking soda with green the natural flavors
vegetables. 6. Sauces - Do not use heavily.
• Cut vegetables uniformly for even Vegetable should not be greasy
cooking. 7. Vegetable combinations
• Cook green vegetables and strong– - Vegetables should be cooked separately
flavored vegetables uncovered. Do for different cooking times, and then
not overcook. combined
Standard Quality of Cooked - Combine acid vegetables like tomatoes,
Vegetables to green vegetables just before service to
1. Color - Bright, natural color prevent discoloration of greens.
2. Appearance on plate Nutrients escape from vegetables
- Cut neatly and uniformly in two ways: by getting dissolved in the
- Attractively arranged with appropriate cooking water or by getting destroyed by
combinations and garnishes heat. Water-soluble compounds (which
3. Texture - Cooked to the right include vitamin C and some B vitamins)
degree of doneness are the most vulnerable to loss from
- Crisp – tender, not overcooked and boiling, simmering, steaming, or
mushy braising.
Culinary Terms of Vegetables

Give the English term that corresponds to the French term below with the fresh
vegetables like carrots, peas, cauliflower, asparagus, and spinach.
1. Ceecy – ____________ 4. Florentine – ___________
2. Clamart – ____________ 5. Princesse – ____________
3. Dubarry – ____________
Vegetables have different market forms namely, __________, __________,

__________, and __________.
In selecting various kinds of vegetables, you must consider two (2) factors. First, the
__________ variation and its effect on __________ at the time of __________. Second, the
__________ to be used within a specific __________, __________, __________, __________,
__________, and storage. All __________ contains healthful __________, __________, and
____________.
FACT OR BLUFF
Directions: Write the word fact if the statement proven to be true and bluff if it does
not give the right information.
1. Mixed green vegetables salad contains only green leafy vegetables.
2. Does vegetables gives us the complete nutrients that our body needs?
3. Canned vegetables are “uncooked” prior to packaging, so they are recipe ready.
4. Steamed broccoli is the healthiest table food for dieters because it gives important
nutrients.
5. Most frozen and canned foods are processed within hours of harvest, so their
flavor and nutritional value is preserved.
MULTIPLE CHOICE
Directions: Choose the best answer among the choices. Write the letter only in your
answer sheet.
1. When are vegetables healthiest to eat?
A. Deeply Fried C. Boiled Vegetables
B. Lightly steamed D. Freshly picked from a backyard
2. It is higher in sodium and possibly mushy in texture.
3. Why are vegetables a good source of many nutrients?
A. It is important in all kinds of foods.
B. It is the easiest foods to prepare and cook for a day’s meal.
C. It is the healthiest of all dietary fibers that counts into the digestive system.
D. It is rich in potassium, dietary fiber, folate (folic acid), vitamin A and vitamin
C.
4. What nutrients in vegetables are destroyed when it is cooked?
A. Vitamin A & B B. Vitamin B & C C. Vitamin C & D D. Vitamin D &
E
5. When vegetables are out of season, what is closely match the nutrient content of
freshly picked counterparts from the time they are most nutrient-packed?
Directions: Create a compilation of technical words commonly used in the world of

culinary for vegetable cookery. Follow concrete instructions below:
➢ Create a personalized and improvised dictionary (ex. half folded bond paper
or in any way you can do it or use any available but usable materials at
home).
➢ Include local and foreign terminologies which are used in vegetable cookery.
➢ Limit your dictionary to a minimum of 3 pages and a maximum of 5 pages.
➢ Bind and cover it.
➢ You can work in collaboration with others and submit after 1 week.
Your output will be rated using the scoring rubric below.

SCORE CRITERIA
5 Done creatively and neatly with more than 5 pages
4 Done creatively and neat enough with 3 to 5 pages
3 Done creatively and neat enough but with 3 to 4 pages
2 Done simply and neat enough but with 2 to 4 pages
1 Done poorly with less than 2 pages
REFERENCES
https://www.ag.ndsu.edu/publications/food-nutrition/vary- your
veggies-how-to-select-and-store-vegetables
https://www.bbcgoodfood.com/recipes/category/all-vegetables
10
COOKERY 10
(Ways of Cooking
Vegetables)
Learning Competency: Prepare vegetable dishes
Learning Outcome 2: Prepare vegetable dishes
2.3 Cook vegetable dishes following appropriate cooking methods to
preserve optimum quality and nutrition.
2.4 Prepare suitable sauces and accompaniment in serving vegetable
dishes.
Code: TLE_HECK9- 12VD-IIb-c-10
At the end of the lesson, learners should be able to:
1. Identify ways of cooking vegetables.
2. Cook vegetable dishes following appropriate cooking methods.
3. Show love to their families by serving optimum quality and nutritious
foods.
MULTIPLE CHOICE.
Directions. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Which of the following is cooking by placing blanched or raw vegetables in the
pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
A. Baking B. Boiling C. Braising D. Sautéing
2. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables B. Green vegetables C. Roots and tubers D. Yellow vegetables
3. Which method may be used to complete cooking or precooked or blanched
vegetables and it is also used for complete cooking of raw vegetables.
A. Baking B. Braising C. Sautéing D. Steaming
4. Which of the following vegetables can be baked because dry heat produces a
desirable texture?
A. Cabbage B. Carrots C. Radish D. Sweet potato
5. Which of the following ways of cooking vegetable retain its nutrient contents when
properly cook?
A. Baking B. Braising C. Frying D. Steaming
Lessons
Ways of Cooking Vegetables
Week 3
2.3, 2.4
It’s important to know the general rules of vegetable cookery such as do not
overcook it, cut it uniformly for even cooking, and green vegetables cook uncovered.
How do we know that we achieved standard quality of cooked vegetables?
Ways of Cooking Vegetables

1. Boiling and steaming –Vegetables are drained as soon as they are cooked and
then cool quickly under cold water to prevent overcooking from the residual heat.
Seasonings and sauces are added at this stage. Steaming is considered as the
healthiest cooking method, because when done properly, they retain more nutrients.
Procedures of Boiling Vegetables:
1. Trim, peel and cut vegetables as required.
2. Add required amount of water to the pot.
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water to a boil.
5. Reduce heat to a simmer and cook vegetable, to required doneness.
6. Green vegetables and strong flavored vegetables are cooked uncovered.
7. Drain vegetables quickly to avoid overcooking.
Procedures of Steaming Vegetables:
1. Trim and cut vegetables as required. 4. Steam for required time.
2. Pre-heat the steamer. 5. Remove vegetables from steamer.
3. Arrange vegetables in pan for cooking. 6. Finish vegetables according to
recipe and serve at once, or cool quickly.
2. Sautéing and Pan – Frying - Both methods may be used to complete cooking or
precooked or blanched vegetables. Also used for complete cooking of raw vegetables.
Procedures in Sautéing:
1. Prepare vegetables as required. Place sauté pan on high heat.
2. When pot is hot, add small amount of clarified butter or oil.
3. Add vegetables. Do not overload the pan, or the temperature will be lowered
too much and the vegetables will simmer instead of sauté.
4. After the heat has recovered, flip the pan to toss vegetables
5. Continue to flip as necessary.
6. As soon as vegetables are cooked, remove from pan and serve.
Procedures in Frying Vegetables:
1. Prepare mise-en place.Use a griddle if only a small amount of fat is
required.
2. Heat the pan and add fat, and let it heat.
3. Place prepared vegetables in the pan. Cook to desired degree of browning.
4. Turn vegetables with a spatula and continue to cook until done.
5. Remove from pan, and drain on absorbent paper to eliminate excess fat.
3. Braising- The blanched or raw vegetable, is placed in the pan then small amount
of liquid is added (stock, water, wine) to cover vegetables, then cooked slowly.
Procedures:
1. Heat pan, add fat. Place vegetables in a pan.
2. Add liquid, stock, water or wine or combination of liquids.
3. Cover the pan and cook vegetables.
4. Remove from heat, and serve vegetables with the cooking liquid, or
drained off the liquid and reduced over high heat before serving to
concentrate flavor.
4. Baking -Cooking starchy vegetables using heat of the oven, rather than range
top. Starchy vegetables are baked because the dry heat produces a desirable
texture.
Procedures:
1. Collect all equipment and food products. Prepare vegetables as required.
2. Place in appropriate pan and set in pre-heated oven.
3. Bake to desired doneness.
5. Deep – frying - Vegetables large enough to coat with breading or batter may be
fried. Quick – cooking vegetables can be fried raw. Some, may be precooked by
simmering or steaming briefly to reduce the cooking time in frying.
Procedures in Deep-Frying Vegetables:
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325°F - 350°F).
3. Prepare food items as required. Apply breading or batter if necessary.
4. Place proper amount of food in fryer. Do not overload.
5. Fry to desired doneness. Remove from pan. Drain to remove excess fat.
6. Serve at once or if necessary, hold uncovered in a warm place for the
shortest possible time.
FILL IN THE BLANKS

Directions: Give at least one vegetable dish applying the different ways of cooking
vegetables. You may research or ask your parents for your answer.
1. baking - __________________
2. braising -_________________
3. pan-frying - _________________
4. sauteing - __________________
5. steaming- _________________
CREATE YOUR OWN RECIPE.

Directions. Write a recipe using POTATOES as a main ingredient. Determine
which appropriate cooking method is being used. Write the name of your own
recipe, materials, ingredients, and procedures for 20 points.
Healthy eating is more than just choosing good foods. How they're prepared is
also important. One of the first steps towards cooking more at home is learning
different ways to cook fresh vegetables.
What is the best way to cook vegetables to maximize their nutritional value?
COOKING COLLABORATIONS WITH YOUR PARENTS

COLLABORATION WITH MY FAMILY
Directions. Cook any vegetable dish applying appropriate cooking methods of
vegetables together with your family. Write the name of your dish. and make a
plating presentation. Post a picture with any member of your family.
MODIFIED TRUE OR FALSE.

Directions. Write true if the statement is correct and false if it is not,
underline and modify the word/s or phrase that makes the statement wrong.
Write the appropriate/modify word/s at the end of the statement. Write your
answer in the blank before each item number for true or false.
______1. A method of cooking food over boiling water is steaming.
______2. One of the advantage of steaming is the retention of nutrients and food
colour
through reduced cooking times.
______3. When baking food, it is not necessary to pre-heat the oven.
______4. Cooking food in a small amount of fat in a skillet over moderate heat is
frying.
______ 5. Braising is a process of cooking food with a small amount of liquid in a
pan
with a tight-fitting lid.
RESEARCH
Directions: Make a research on various recipes of the given vegetables:
a. Malunggay Leaves
b. Sayote
What I Know Assessment
5. d 5. true
4. d underlined frying
4. false (sautéing)
3. c
underlined not
2. b (necessary)
1. c 3. false
2. true
1. true
Technical-Vocational-Livelihood Home Economics Cookery Manual, pp.172-185

10
COOKERY 10
Present Vegetable Dishes
Learning Competency: Present Vegetable Dishes
Learning Outcomes 3: Present Vegetable Dishes
3.1: Present vegetable dish recipes with appropriate sauces and accompaniments.
CODE: TLE_HECK9-12VD-IId-11
Lesson Objectives:
1. Identify the different plating styles with vegetable dishes.
2. Create a photo collage of vegetable dish showing the different plating
techniques.
3. Value the importance of factors and guidelines to consider in plating
vegetable dishes.
Directions: Read each question carefully. Write the letter of your answers in your
activity notebook or in separate sheet of paper.
1. Which guideline in plating involves selecting a plate large enough to hold food
without hanging off the edge?
A. maintain unity
B. classic arrangement
C. keep food off the rim of the plate
D. arrange the items for the convenience of the customer
2. This factor to consider in plating vegetable dish involves the ability to perform
according to required standards.
A. visual sense
B. professional skills
C. classic arrangement
D. good preparation and cooking techniques
3. Which factor to consider in plating vegetable dish requires proper cutting and
cooking techniques?
A. visual sense
B. professional skills
C. classic arrangement
D. good preparation and cooking techniques
4. The following factors are involved in visual sense EXCEPT?
A. arrangement
B. balance
C. garniture
D. taste
5. One of the guidelines in plating is to maintain unity, which of the following
shows this guideline?
A. Balance a plate by providing an additional element
B. Create a center of attention and relate everything to it
C. Arrange vegetable on plate that every item should be identified
D. Select the plate large enough to hold food without hanging off the edge
LESSON Present Vegetable Dishes

3 Week 4
In this module you will learn the factors in presenting vegetable dishes and
how to present vegetable dishes properly.
Plating vegetable dish requires a picture-perfect food enhances both the look
and taste of the food.
I want to discover the essential factors and plating styles to consider in plating
vegetable dish like a certified chef. Can you help me? Let’s begin!
Directions: Identify the different factors to consider in plating vegetable dish using the
choices below. Write the letter of your answers in your activity notebook or in
A. Visual sense
B. Good presentation and cooking techniques.
C. Professional skill
1. Sam cut crosswise to remove the root end of the garlic glove.
2. May is precise in ordering food items and measuring the ingredients.
3. Catherine always considers the convenience and comfort of the diner when
plating.
4. Chef Esther is good in recognizing the flavors and judging the balance of
seasonings.
5. Tin knows that steaming is the best way of retaining flavor, color, and vital
nutrients of vegetables.
There are several important concepts to keep in mind as you prepare and
present your vegetable dish, first thing to consider is having a good presentation and
cooking techniques which involves proper cutting and cooking of vegetables, second
is having a professional skill which enable you to perform a task according to
required standards, and third is a visual sense which depend on the understanding
of techniques involving balance, arrangement, and garniture. Keep in mind that
plating is a powerful tool which can alter the perception of food.
There are 4 classic arrangements of plating styles with vegetable dish first
the main dish in front, vegetables, starch items and garnish at the rear, next is main
dish in the center, with vegetable distributed around it, third main dish in the center
with neat piles of vegetables carefully arrange around and lastly vegetable dish heap
in the center, the main dish sliced and leaning up against it. Thoughtful and attentive
plating is sure to improve impressions and highlight the dish presented.
To ensure a satisfying looks and taste of the dish the following are the
guidelines in plating:
1) Keep food off the rim of the plate.
2) Arrange the items for the convenience of the customer.
3) Keep space between items unless they are stacked on one another.
4) Maintain unity that create a center of attention and relate everything to it.
5) Make every component counts.
6) Add sauce or gravy attractively on plate.
7) Keep it simple by avoiding food too elaborate.
Remember that garnishes must be related to the dish and should always be
edible. Ultimately, they are designed to enhance and complement the flavors of the
entrée and never heap garnishes in one corner of the plate. Instead, disperse them
thoughtfully to add color or texture.
PICTURE ANALYSIS
Directions: Analyze the given pictures below. Draw a spoon if it shows classic
arrangement of plating styles with vegetable dish and fork if not. Write your
answers in your activity notebook or in separate sheet of paper.
1 2 3 4 5
WRAP IT UP!
Directions: Read the paragraph carefully and answer the given questions
below. Write only the letter of your choice.
Plating vegetable dish requires a ________food enhances both the look and
taste of the food. There are several important concepts to keep in mind as you prepare
and present your vegetable dish, first thing to consider is having a good presentation
and cooking techniques which involves proper _______ and cooking of vegetables,
second is having a ___________ skill which enable you to perform a task according to
required standards, and third is a _________ sense which depend on the
understanding of techniques involving balance, _____________, and garniture. Keep
in mind that plating is a powerful tool which can alter the perception of food.
The options that best fills the blanks in the above paragraph would be:
A. arrangement, cutting, picture-perfect, professional, visuals
B. arrangement, visuals, professional, cutting, picture perfect
C. picture-perfect, cutting, professional, visual sense, arrangement
D. picture-perfect, arrangement, visual, professional, cutting
Directions: Make a photo collage of vegetable dish showing the different plating techniques.
Use three (3) pictures and paste them into a bond paper or send your output to your teacher
through messenger. Your output will be graded according to the given rubrics by your
teacher.
MODIFIED TRUE OR FALSE

Directions: Read the statement carefully. Write TRUE if the statement is correct and if
FALSE write the word/s or phrase that makes the statement false. Write the
appropriate/modify word/s in your activity notebook or in separate sheet of paper.
1. Always heap garnishes in one corner of the plate.
2. Plating is a powerful tool which can alter the perception of food.
3. Professional skill requires proper cutting and cooking techniques.
4. Make every component count means balance a plate by providing an
additional element.
5. Plating vegetable dish requires a picture-perfect food enhances both the
look and taste of the food.
Directions: Make a Photo Collection of creative presentation techniques for vegetable

cookery following the instructions below:
1. Create a photo album on the creative presentation techniques for vegetable
cookery.
2. It should contain a minimum of 2 pages and a maximum of 3 pages.
3. Label each creative presentation.
4. Your output will be rated using the scoring rubrics below:
SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the
given task
4 Done creatively and neat enough with relevance to the given
task
3 Done creatively and neat enough but no relevance to the
given task
2 Done simply and neat enough but not so relevant to the
given task
B 5.
A 4.
A 3.
5. C 2.
B 1.
4. What's New 5. True
4. True
3.
techniques
B 5. cooking
2. D 4. presentation and
D 3. 3. Good
1. B 2. 2. True
C 1. 1. Never
What’s More
What I Know Assessment
REFERENCES
Learning Module in Cookery 10 pages 185-187, https://www.canva.com/

10
COOKERY 10
(Store Vegetable Dishes)
Learning Outcomes
LO 4.1 Store vegetable dishes
4.2 Store vegetables based on the prescribed location and temperature
Code: TLE_HECK9-12VD-IId-12
Lesson Objectives
1. Enumerate the important ways in storing vegetables.
2. Demonstrate the proper ways of storing of vegetables through a video
presentation.
3. Value the importance of storing of vegetables.
DIRECTIONS: Choose the letter of the best answer and write it in your notebook.
1. Peeled and cut vegetables should be covered or wrapped and used quickly to
prevent ____.
A. coldness B. dryness C. freshness D. spoilage
2. At what temperature we must store frozen vegetables?
A. 0°F (-18°C) B. 0°F (18°C) C. 5°F (-18°C) D. 5°F (18°C)
3. Raw, cut potatoes are held in ____ water for a short time.
A. cold B. foul C. hot D. warm
4. Discard cans that show signs of damage like ____.
A. good in shape B. no rust C. swollen D. none of these
5. What type of vegetable dish must be stored in a cool (less than 75°F) dry, well-
ventilated place?
A. canned vegetables C. fresh vegetables
B. dried vegetables D. left over vegetables
Lesson Store Vegetable Dishes

4.1 Week 5
On the previous week you have learned that in plating vegetable dishes has
factors to consider. Give one (1) factor on these guidelines. Write your answer on a
A. Essential Factors of Food Presentation
B. Guidelines in Plating
What have you notice in this picture?

In 1-2 sentences, state your answer in
a separate sheet of paper.
STORE VEGETABLE DISHES

Proper storing of vegetables will keep them fresh and safe to eat. There
are some vegetables and fruits that can be stored at room temperature while other
can be kept in a cool dry place and some need to be stored properly in the refrigerator.
Fresh Vegetables
1. Potatoes and onions are stored at cool temperature (50-65°F) in a dry, dark place.
2. Other vegetables must be refrigerated. To prevent drying, they should be kept
covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and used quickly to prevent
spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should be treated with
an acid or blanched them to inactivate the enzyme that cause browning. Raw, cut
potatoes are held in cold water for a short time.
5. Store all fresh vegetables for a short time.
Frozen Vegetables
1. Store them at 0°F (-18°C) or colder in original container until ready for use.
2. Do not refreeze thawed vegetables.
Dried Vegetables
1. Store them in a cool (less than 75°F) dry, well ventilated place.
2. Keep them well sealed and off the floor.
Canned Vegetables
1. Keep them in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted cans).
Leftovers
1. Do not mix batches.
2. Store the leftover creamed vegetables for one day only. Before storing, cool
rapidly by placing the container on ice.
DIRECTIONS: Identify the following statements. Write your answer on a separate

sheet of paper. Choose your answer inside the box.
Fresh Vegetables Frozen Vegetables Dried Vegetables
Mixed Vegetables Canned Vegetables Leftover
Vegetables
1. These vegetables must be kept well sealed and off the floor.
2. After thawing this vegetable, it should not be refreezing.
3. This vegetable must store for one day only.
4. This must be away from sunlight, off the floor and must keep in a cool dry place.
5. To prevent drying they should be kept covered or wrapped.
DIRECTIONS: Complete the paragraph below.

I have learned that proper storing of vegetables will keep them ____ and safe to
____. There are some vegetables and fruits can be stored at _____________ while other
can be kept in a cool, ______ place and some need to be stored properly in the
__________.
DIRECTIONS: Do the instructions below and observe how vegetables are stored at
home.
• Check the stored vegetables in your refrigerator and/or storage cabinet/area.
• Ask someone from your house who prepared the organization or the storing of
vegetables.
• Identify how the storing process was done.
• Make documentation or attach pictures on your work. Include some
descriptions for each picture.
• Put your work in a clean short bond paper. Make it as creative as you can.
Your output will be rated using the given rubric.
SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given
topic
4 Done creatively and neat enough with relevance to the given
topic
3 Done creatively and neat enough but no relevance to the given
topic
2 Done simply and neat enough but not so relevant to the given
topic
1 Done poorly with erasures and irrelevant to the given topic
DIRECTIONS: Write YEY if the statement is correct and NEY if it is not on your
answer sheet.
1. To prevent from drying, fresh vegetables should be kept covered or wrapped.
2. Do not refreeze thawed vegetables.
3. Dried vegetables must be kept well sealed and off the floor.
4. Store the leftover creamed vegetables for two days only.
5. Peeled and cut vegetables should be covered or wrapped and used quickly to
prevent spoilage.
DIRECTIONS: Choose one (1) classification of vegetable below available in your

house, based on our lesson, make a video presentation on proper storing these
vegetables.
• Fresh Vegetables Your output will be rated using the given rubric.
• Frozen Vegetables SCORE CRITERIA
• Dried Vegetables 30 Provides insight into topic
• Canned Vegetables 30 Demonstrate thoughtful approach to the topic
• Leftovers 40 Subject is framed well, images are well composed and

clearly visible
4.NEY 4.Canned Vegetables 4. C. swollen
3.YEY 3.Leftover Vegetables 3. A. cold
2.YEY 2.Frozen Vegetables 2. A. 0°F (-18°C)
1.YEY 1.Dried Vegetables 1. D. spoilage
ASSESSMENT WHAT’S MORE WHAT I KNOW
REFERENCES
Caunan, Cha, Teacher I, ICT Coordinator at DepEd Philippines “Learning
Module in Cookery 10” (June 21, 2015),
https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339
10
COOKERY 10
(Store Vegetable Dishes)
Learning Outcomes: Store vegetable dishes
4.2 Demonstrate vegetable storage in accordance with FIFO
operating procedures. Follow standard safety and hygiene
procedures
Code: TLE_HECK9-12VD-IId-12
Lesson Objectives
1. Identify FIFO operating procedures.
2. Demonstrate vegetable storage in accordance with FIFO operating
procedures.
3. Appreciate the importance of following the FIFO procedures.
DIRECTIONS: If the item is an example FIFO tip, put a (✓). If not, put (x). Write
your answer in your notebook.
____ 1. Customer unsatisfaction ____ 4. Don’t overload refrigerators
____ 2. Check products for damage ____ 5. Maximize waste
____ 3. If a product is not put out, make a note of why
Lesson Prepare Vegetable Dishes

4.2 Week 6
There you go! Now may I ask you? Is it important to follow safety standard
and hygiene procedures? Of course, to supply quality vegetables, we need to follow
standard operating procedures, because let us face it—Vegetables are nutritious
food, but, if it is deteriorated or spoiled, it is not safe to eat. For storing and rotating
food, we may follow the standard operating procedure known as FIFO. What is this
FIFO? What are the steps to follow in FIFO procedure?
Proper Storing is very important to supply quality Vegetables. Vegetables are

nutritious food, but, if it is deteriorated or spoiled, it is not safe to eat. For storing
and rotating food, we may follow the standard operating procedure known as FIFO.
FIFO (First In, First Out) in storing food is very important. Though it is a
long-time method in storekeeping where the first food stored should be the first food
to be out from the storage it is high time to make it a habit or put into practice. Write
the expiry date, date received and date of storage to the food package and regularly
check the expiration date. FIFO maximizes freshness and minimizes waste. FIFO
means you need to label your vegetables with the dates you store them and put the
older vegetables in front or on top so that you use them first. This system allows you
to find your vegetables quicker and use them more efficiently. FIFO is especially
helpful when there are multiple items of the same product. Additionally, adhering to
specific storage times of common food items can further aid in maintaining freshness
and quality.
The FIFO procedure follows 5 simple steps:
1.Locate vegetables with the soonest best before or use-by dates.
2.Remove vegetables that are past these dates or are damaged.
3.Place vegetables with the soonest dates at the front.
4.Stock new vegetables behind the front stock; those with the latest dates should
be at the back.
5.Use/sell vegetables at the front first.
Example FIFO tips:
1.Check products for damage or deterioration. 4. Don’t overload refrigerators.
2. Make sure goods are faced up. 5. Label decanted food with a
3. If a product is not put out, make a note of why best before or use-by date
DIRECTIONS. Read and analyze the statements carefully. Write FACT if the
statement is correct and BLUFF if the statement is incorrect. Write your answer
in your notebook.
1. To minimize waste, use new products first.
2. It takes extra effort to organize food according to First in First out, but the
effort pays off.
3. By using a FIFO food storage system, you ensure that food with the nearest
best before or use-by dates are used or sold first.
4. When you monitor the time food spends in storage, they improve the safety
and freshness of food.
5. FIFO minimizes freshness and maximizes waste.
Directions: Complete the chart with the steps in FIFO Procedure

The FIFO procedures follows 5 simple steps
DIRECTIONS: Demonstrate vegetable storage in accordance with FIFO operating

procedures. Follow standard safety and hygiene procedures. Your video
presentation will be evaluated using the given criteria.
SCORE CRITERIA
Follows correctly vegetable storage in accordance with FIFO
4 operating procedures, performs the skill without supervision and with
initiative and adaptability to problem
Correctly follows the vegetable storage in accordance with
3 FIFO operating procedures, performs the skill satisfactorily without
assistance or supervision
Follows correctly the vegetable storage in accordance with
2 FIFO operating procedures, with minor errors and performs the skill
satisfactorily with some assistance and/or supervision
Was not able to follow the vegetable storage in accordance
1 with FIFO operating procedures and performs the skills
unsatisfactorily
DIRECTIONS: Read each statement or question below carefully and fill in the
blanks with the correct answer about FIFO. Write your answer in your
notebook.
1. FIFO stands for (Fan In Fan Out, First in First out) ________.
2. FIFO (maximizes, minimizes) _________ waste.
3. FIFO (maximizes, minimizes) _________ freshness.
4. FIFO implies that the products that were (new product, stocked) _________ will
move out first.
5. You need to label your vegetables with the dates you store them and put the
older foods in front or on, top so that you use them first. This method is called
(LIFO, FIFO) ____________.
DIRECTIONS: Make a slogan showing the importance of proper food storage. Your
output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic
REFERENCES
Learning module in Cookery 10
Liz Burton, Using a FIFO Food storage system, August 2020.

https://www.highspeedtraining.co.uk/hub/fifo-food-storage/
Eileen Haraminac, keep food safe by implementing the FIFO system, Accessed
August2020.
https://www.canr.msu.edu/news/keep_food_safe_by_implementing_the_fifo_syste
m
10
COOKERY 10
Prepare and Cook
Seafood Dishes
(Prepare and Cook Seafood
Dishes)
Learning Competency: Prepare and Cook Seafood Dishes
Learning Outcome 1: Perform Mise en Place
Code: TLE_HECK10PC-IIe-14
1.1 Prepare kitchen tools, equipment, and ingredients 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.
Lesson Objectives:
At the end of the lesson the students should be able to
1. Identify tools and equipment, classification, composition, structure
and market forms in preparing and cooking seafood dishes.
2. Share their family’s best seafood recipe.
3. Show creativity in making their family’s best seafood recipe.
Multiple choice
Directions: Read each question carefully. Write the letter of the best answer in your
notebook.
1. Which of the following has external shells but no internal bone structure?
A. Fat fish B. Lean fish C. Seafood D. Shell fish
2. What seafood is also known as soft sea animals?
A. Crustaceans B. Fin fish C. Mollusks D. Shellfish
3. Which of the following type of fish has low in fats?
A. Fat fish B. Fin fish C. Lean fish D. Shellfish
4. What market form of fish is sliced across sections containing backbone?
A. Drawn B. Dressed C. Fillet D. Steak
5. Which of the following market forms of fish is boneless, with/without skin?
A. Drawn B. Dressed C. Fillet D. Steak
Lesson Prepare and Cook Seafood Dishes

1 Week 7
Identification
Directions: Identify vegetables that can be mixed with seafood recipe given below:
1. Seafood Chopsuey-______________
2. Seafood Paella-_________________
3. Seafood Salpicao-_______________
4. Seafood Sinigang-______________
5. Seafood Kare-kare-_____________
Seafood is any form of sea life regarded as food by humans, prominently

including fish and shellfish. Shellfish include various species of mollusks and
crustaceans.
Enumeration
Directions: Enumerate 5 examples of seafood available in your localities. Write
Kitchen Tools and Equipment
1. Fish turner- Like any good fish spatula, it has a long, flexible head that can
slide under delicate fish without breaking it.
2. Fish Knife- A long, narrow blade knife that is used to cut neatly between skin
and meat.
3. Seafood Fork- A stainless steel fork designed for two-ended use, for getting
every bit of meat out of crab and lobster shells.
4. Fish Skillet- It has textured bottom that releases seafood easily, it promotes
browning when you want a nice, crispy salmon skin.
5. Shrimp Deveiner- Safely, quickly, and neatly devein, butterfly, and peel
shrimp.
6. Crab Mallet- This crab mallet cracks shells and claws without shattering
them into the meat.
7. Claw Cracker- This stainless steel tool cuts the claws or legs rather than
cracking them, which makes the meat easier to remove.
8. Oyster Knife- This knife has a slightly bent tip that makes it easier to pry
oyster shells open.
9. Seafood Steamer- For a quick steamed fish and vegetables.
10. Fish Poacher- For a hands-off approach to poaching everything, from fish to
beef to vegetables.
Classifications of Seafood
1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish- Flat fish, Flounder, Sole, Round fish, Black sea bars,
Bluefish, Cod, Grouper
B. Freshwater fish- Cat fish, Eel, Tilapia
2. Shell fish – fish with external shells but no internal bone structure. They have
hard outer shells.
Two classifications of Shellfish
A. Mollusks – are soft sea animals. Bivalves – they have a pair of hinged shells
(clams, oysters). Univalves – they have a single shell (abalone). Cephalopods –
(octopus, squid)
B. Crustaceans – are animals with segmented shells and jointed legs (shrimps,
crabs)
Composition and Structure
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.
4. Cooked fish must be handled very carefully.
Remember:
1. Fat Fish -- are those that are high in fat (salmon, tuna, trout, mackerel).
2. Lean Fish – are those that are low in fat (sole, cod, red snapper, bass).
Market Forms of Fish
1. Whole or round – completely intact, as caught
2. Drawn – viscera removed
3. Dressed - viscera, scales, head, tail and fins removed
4. Steaks – cross-section slices, each containing a section of backbone
5. Fillets – boneless side of fish, with or without skin
6. Butterflied fillets – both sides of a fish still joined, but with bones removed
7. Sticks or tranches – cross-section slices of fillets
Characteristics and Market forms of Shellfish
Mollusks
▪ Oysters have rough, irregular shells.
▪ Flesh of oyster is extremely soft and delicate and contains high percentage of
water.
▪ Hard-shell clams – can be eaten raw
▪ Soft-shell clams are called steamers. The usual way to cook is to steam.
▪ The shells of mussels are not as heavy as clam shells, yellow to orange in
color and firm but tender when cooked.
▪ Scallops are creamy white in color and have a sweet flavor.
▪ Squid is somewhat chewy and are cut up or either fried quickly.
Crustaceans
▪ The lobster shell is dark green or bluish green but turns red when cooked.
▪ Live lobster must be alive when cooked.
Market Forms
Mollusks- live in the shell, shucked – fresh or frozen, canned
Crustaceans- live
Family Recipe
Directions: Share your family’s best seafood recipe. Complete the recipe sheet below. Do this
in a sheet of paper. Include this in your portfolio.
Name of recipe:
Tools and Equipment Needed:
Ingredients:
Procedure:
Directions: Read and answer the following questions in your notebook.

1. What tool is used to crack shells and claws of crabs without shattering them into
the meat?
2. What are the two classifications of seafood?
3. Give an example of fresh water fish and salt water fish.
4. What are shellfish?
5. What is the result of cooking fish into high heat?
Family Recipe
Directions: Share your family’s best seafood recipe in a bond paper creatively.
Complete the recipe sheet by identifying the important information: name of recipe,
tools and equipment, needed ingredients, procedure, and photo of finish product.
Multiple choice: Read each question carefully. Write the letter of the best answer
in your notebook.
1. Which of the following tool has a slightly bent tip that makes it easier to pry
oyster shells open?
A. Claw cracker B. Crab mallet C. Oyster knife D. Seafood fork
2. Which of the following is an example of crustaceans?
A. Abalone B. Crab C. Grouper D. Octopus
3. Which of the following mollusks is creamy white in color and has a sweet flavor?
A. Clams B. Octopus C. Scallops D. Squid
4. The following are characteristics of fish EXCEPT?
A. Fish cooks very quick.
B. Fish is naturally tough.
C. Moist-heat method is used in cooking fish.
D. Cooked fish must be handled very carefully.
5. What market form of fish is cut into fillet in cross sections?
A. Butterfly fillet B. Fillet C. Steak D. Stick/Tranche
Seafood Recipe Booklet

Directions: Make a seafood recipe booklet with at least 5 recipes. Include this in
your portfolio.
5. C. 5. High heat will result to toughening of protein.

4. D. internal bone structure. They have hard outer shells.
3. C. 4. Shell fish – fish with external shells but no
2. C. • Tilapia
1. D. • Eel
What I Know
•Cat fish
Fresh water
10. B. ▪ Grouper
9. A. ▪ Cod
8. B. ▪ Bluefish
7. D. ▪ Black sea bars
6. C. ▪ Sole
5. D. ▪ Flounder
4. B. Salt water fish
3. C. 3. Any of the ff.
2. B. 2. Fin fish and shell fish
1. C. 1. Crab mallet
Assessment What I Have Learned
REFERENCES
Currie, Donna. 2020. “The 11 Best Fish and Seafood Kitchen Tools of
2020”Updated 2/11/20https://www.thespruceeats.com/best-fish-and-
seafood-tools-1907637Slideshare.net. 2015. Cookery 10 Learning Module
https://www.slideshare.net/jeffry_222/learning-module-cookery-grade-10
10
COOKERY 10
Prepare and Cook
Seafood Dishes
(Handle Fish and Seafood)
Learning Competency: Prepare and cook seafood dishes
Learning Outcome 2: Handle fish and seafood
2.1. Handle seafood hygienically.
2.2. Thaw frozen seafood correctly to ensure maximum quality and
maintain nutritional value.
Code: TLE_HECK9- 12PC-IIf-15
1. Identify different ways to check freshness, handling and storing of fish
and shellfish.
2. Thaw the frozen fish and shellfish properly.
3. Value the importance of knowing the proper way of thawing fish and
shellfish.
Directions: Choose the letter of the correct answer, and write it in your notebook
1. Which of the following is a characteristic of fresh fish?
A. Eyes are dull, shiny and bulging C. Gills are pink or red
B. Flesh shrink when pressed D. With fresh and foul odor
2. What does FIFO mean?
A. Fan In Fan On C. Fit In Fit Out
B. First In Fight Out D. First In First Out
3. Frozen products should be ____________, not thawed when received.
A. Chill B. Fresh C. Frozen D. Processed
4. It is very perishable when thawed and must be treated like any other frozen
fish.
A. Frozen Crab Meat C. Frozen Mussel Meat
B. Frozen Lobster Meat D. Frozen Shrimp Meat
5. Which seafood could be kept only for 1-2 days?
A. Fresh fish B. Mussels C. Scallops D. Shrimps
Lesson Handle Fish and Seafood

2 Week 8
Jewel, a Grade 10 student, was asked by her Nanay to go to the market to buy
1 kg. of tahong (mussels), 2 kgs. of talaba (oysters), and 1 whole bangus (milkfish),
and some vegetables for their lunch and dinner. When she was about to leave, along
with the list of seafoods and vegetables to buy, she was given a list of how to check
the freshness of fish before buying it.
If you were Jewel, what do you think are the characteristics of fresh fish and
seafoods that she should look into? Put a check (/) if it is a characteristic of a fresh
fish or seafoods and cross (x) if it is not. Write your answer in your notebook.
1. Eyes are clear, shiny and bulging. 4. Gills are pink or red.
2. Fresh and mild odor. 5. Texture of flesh is firm or elastic.
3. Mussels are very light in weight or seem to be hollow.
HANDLE SEAFOOD DISHES
Characteristics of a Fresh Fish
1. Fresh and mild odor.
2, Eyes are clear, shiny, and bulging.
3. Red or pink gills.
4, Texture of flesh is firm or elastic.
5. Shiny scales, tightly cling on skin.
Shellfish
1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells
when jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.
5. Live lobster must be alive when cooked. The meat will be firm and the tail
springs back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell
indicates age or spoilage.
9. Live crabs should be kept alive until cooked.
10. Frozen crabmeat should be treated like any other frozen fish.
HANDLING AND STORAGE OF FISH
Fresh Fish
1. Store on crushed ice. Use drip pans to allow for drainage of melted ice.
Change ice daily. Cover container or store in separate box away from other
foods. Whole fish should be drawn because entrails deteriorate rapidly. Cut
fish should be wrapped or left in original moisture proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C).
3. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap and freeze
immediately.
4. Check store fish for freshness just before using.
Frozen Fish
1. Frozen products should be frozen, 22 not thawed when received.
2. Items should be well wrapped, with no freezer burn.
3. Store at 0°F (-18°C. or colder.)
4. Maximum storage time Fat fish -- 2 months Lean fish -- 6 months
5. Rotate stock – first in, first out.
Thawing and Handling of frozen fish
1. Thaw in refrigerator, never at room temperature. If pressed for time, keep
in original moisture-proof wrapper and thaw under cold running water.
2. Small pieces like fillets and steaks can be cooked from frozen state to
prevent excessive drip loss. Large fish should be thawed for even cooking.
3. Fillets that are to be breaded can be partially thawed.
4. Handle thawed fish as fresh fish. Do not refreeze.
5. Breaded, battered, and other frozen prepared fish items are mostly cooked
from frozen state.
Shellfish
1. Mussels
● Keep refrigerated (32°F to 35°F/0° to 2°C). and protect from light.
● Store in original sack and keep sack damp.
2. Scallops
● Shucked scallops can be cooked without further preparation.
● Keep scallops covered and refrigerated (30°F to 34°F).
● Do not let them rest directly on ice or they will lose flavor and become
watery.
3. Lobsters
● Live lobsters are either live or cup up before cooking.
● Live lobsters are plunged head first into boiling water, then simmered for
5 – 6 minutes.
● If served hot, they are drained well and split in half, and claws are cracked.
♣ Live lobsters can be kept in two ways:
a. packed in moist seaweed, kept in a cool place.
b. in saltwater
♣ Cooked lobster meat must be covered and refrigerated at 30° to 34°F. It is
very perishable and should be used in 1 – 2 days.
4. Shrimps
● Kept frozen at 0°F (-18°C). or lower.
● Thaw in refrigerator
● Peeled shrimp should be wrapped before placing on ice.
● Shrimp served hot must be peeled and deveined before cooking.
● Shrimp to be served cold, must be peeled after cooking to preserve flavor.
5. Crabs
● Live crabs should be kept alive until cooked.
● Frozen crabmeat is very perishable when thawed. It must be treated like
any other frozen fish.
Directions: Give at least 10 fishes and seafoods available in the market.
Directions: Identify the following as fish or shellfish. Write your answer in your
notebook.Example: Bangus–Fish: Mussel-Shellfish
1. Talakitok 3. Malasugui 5. Oyster 7. Eel 9. Labahita
2. Clam 4. Pampano 6. Tamban 8. Sea urchin 10. Tanigue
Directions: Fill in the correct word/s. Write your answers in your quiz notebook.
1. In checking the freshness of fish, _ _ _ _ are clear, shiny and bulging.
2. Texture of _ _ _ _ _ _ is firm or elastic.
3. Shiny _ _ _ _ _ _, and tightly cling, on skin
4. _ _ _ _ _ _ _, _ _ _ _ _, _ _ _ _ _ _ _, in the shell must be alive and tightly closes
shells when jostled.
5. Fresh fish may be stored for _ to _ days.
10
COOKERY 10
Prepare and Cook
Seafood Dishes
(Cook Fish and Shellfish)
Learning Outcome 3: Cook Fish and Shellfish
3.1 Identify Steps in Fish Processing
3.2 Clean, Cut and Fillet Seafoods
CODE: TLE_HECK10PC-IIgi-16
At the end of the lesson, learners are expected to:
1. Enumerate the proper procedures in preparing and processing fish and
shellfish.
2. Perform the proper ways of cleaning, scaling, filleting, deboning, and
skinning fish and shellfish.
3. Appreciate the importance of learning the skills in cleaning and
processing fish and shellfish
CLASSIFICATION
DIRECTIONS: Write F if the given is fish and write SF if its shellfish.
_____1. Clams ____4. Mussel
_____2. Lobster ____5. Salmon
_____3. Milkfish
LESSON Cook Fish and Shellfish

Week 9
3.1, 3.2
In this module you will learn the different techniques in cooking fish and
shellfish
One of the highly traded foods is seafood. Fish and shellfish are rich sources
of good nutrition that our body need like proteins, healthy fats (polyunsaturated
fatty acids especially omega-3 and omega-6), iodine, vitamin D, calcium etc. and
these compounds are having preventive effects over many heart diseases and
autoimmune disorders. Seafoods provide essential local food and hold a major
share in the economy of many countries.
Express Yourself
In 3 to 5 sentences, express your idea by answering the question, “Why do
most shellfish cost higher than other seafoods? Write your answer on your
notebook.
Cooking Techniques for Fish and Shellfish

Fish is very delicate and easily overcooked. During cooking, test for doneness
must be observed.
1. The fish just separates into flakes.
2. If bone is present, the flesh separates from the bone, and the bone is no
longer pink.
3. The flesh becomes opaque (usually white)
Lean Fish
● Lean fish has almost no fat, so it easily becomes dry. It is best served with
sauces to enhance moistness and gives richness.
● Poaching is the moist heat method suited.
● Fish should be basted with butter or oil if broiled or baked.
● Lean fish maybe fried or sautéed to gain palatability from added fat.
Fat Fish
● The fat in fish, enables them to tolerate more heat without becoming dry.
● Fat fish can be cooked by poaching.
● Fat fish are well suited to broiling and baking. The dry heat methods
eliminate excessive oiliness.
● Large fat fish like salmon, and mackerel may be cooked in fat, but care
should be taken to avoid excessive greasiness.
Shellfish
● Cook oyster just enough to heat thoroughly to keep it juicy and plump.
● Clams become tough and rubbery if overcooked.
● Shrimps like other shellfish, become tough and rubbery when cooked at
high temperature.
The delicate nature of fish and seafood requires extra care and attention
during the cooking process. Because the muscles are much softer and the connective
tissue is weaker than their land counterparts, it is easy to overcook and ruin their
flavors and textures. The same techniques used for cooking meats and poultry can
be applied to fish and seafood but cooking temperatures and times are generally
reduced.
LO 3.2 Clean, Cut and Fillet Seafoods

A. Opening Oyster B. Splitting a Lobster
1. Hold oyster cup 1. Place the

side down and lobster on its
hinge pointed back on a tea
towards you. towel to
Insert oyster knife prevent
at hinge slowly but firmly and push slipping.
the knife between the shells. Use a
slight side to side rocking movement
with your knife as you push in.
2. Work tip of knife 2. Using a heavy

into the oyster sharp knife, cut
(about 1/2 inch). right through the
underside of the
body and tail,
down the center.
3.Twist knife 3. Turn the lobster
handle to pop around and continue
oyster open. the cut through the
center of the head.
Place the lobster on
its back on a tea towel to prevent slipping.
4. Push knife into 4. Using a heavy

oyster and slice sharp knife, cut
muscle from top right through the
shell. underside of the
body and tail, down
the center.
5.Open top shell.
6. Cut muscle
from bottom cup.
Turn the meat
over for most
professional
appearance.
Modified True or False

DIRECTIONS: Write the word TRUE if the statement is correct. If the answer is false,
change the underlined word/s to make it correct. Write your answer in your
notebook.
__________1. Fat fish can be cooked by poaching.
__________2. Lean fish has almost no fat, so it easily becomes dry. It is best served
with sauces to enhance moistness and gives richness.
__________3. The strong nature of fish and seafood requires extra care and attention
during the cooking process.
__________4. Shrimps like other shellfish, become soft when cooked at high
temperature.
__________5. Cook oyster just enough to heat thoroughly to keep it juicy and plump.
DIRECTIONS: Complete the paragraph below.

I have learned that the delicate nature of fish and seafood requires extra
_________ and ___________ during the cooking process. Because the muscles are
much softer and the connective tissue is _______than their land counterparts, it is
easy to __________ and ruin their flavors and textures. The same techniques used for
cooking meats and poultry can be applied to fish and seafood but cooking
temperatures and times are generally______.
TEST YOUR SKILLS

DIRECTIONS:
1. Study the procedures on how to perform scaling, filleting, skinning,
deboning, opening oyster, opening clams, cleaning a squid, and splitting
lobster.
2. You can watch a video on YouTube or visit markets to see actual
demonstrations for deeper learning.
3. Prepare the materials needed for the purpose of demonstration of the lesson.
4. You can film a video of yourself demonstrating the different ways of
preparing fish and seafood prior to the cooking activities.
5. Share your video link to the class’s FB Group.
Your output will be evaluated using the Teacher-made Rubrics
CRITERIA SCORE
1. Follows correct procedures in cleaning and processing fish/ 30%
shellfish
2. Maintains cleanliness of the working area 20%
3. Practices safety precautions and procedures 20%
4. Presentation of the finished product 30%
TOTAL 100%
DIRECTIONS: Arrange the following procedures in order by writing the correct

number on the blank.
Opening Oyster
___________ Push knife into oyster and slice muscle from top shell.
___________ Work tip of knife into the oyster (about 1/2 inch).
___________ Open top shell.
___________ Hold oyster cup side down and hinge pointed towards you.
__________ Cut muscle from bottom cup. Turn the meat over for most professional
appearance.
__________ Twist knife handle to pop oyster open.
Directions: Make a Photo Collection of different fish and shellfish cookery following
the instructions below:
1. Create a photo album on different fish and shellfish cookery common in the
Philippines and International cuisine.
2. It should contain a minimum of 2 pages and a maximum of 3 pages.
3. Label each creative presentation and add some trivia or information about the
fish and shellfish cookery.
4. Your output will be rated using the scoring rubrics below:
SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given task.
4 Done creatively and neat enough with relevance to the given task.
3 Done creatively and neat enough but no relevance to the given task.
2 Done simply and neat enough but not so relevant to the given task.
5. TRUE
5. F 5. reduced 6
RUBBERY
4. SF 4. TOUGH/ 4. overcook 1
3. F 3. DELICATE 3. weaker 5
2. SF 2. TRUE 2. attention 2
1. SF 1. TRUE 1. care 4
KNOW MORE LEARNED ASSESSMENT
WHAT I WHAT’S WHAT I HAVE
REFERENCES
Learning Manual in TLE Cookery 10, pp. 206-217

10
COOKERY 10
Prepare and Cook
Seafood Dishes
(Cooking Technique for
Fish and Shellfish)
Learning Outcomes 3: Cook fish and shellfish
LO 3.3 Prepare ingredients according to a given recipe.
3.4 Demonstrate various methods of cooking fish and shellfish.
Objective: At the end of the lesson the students should be able to:
1. Determine the different methods of cooking fish and shellfish.
2. Prepare and cooked fish based on the chosen recipe.
3. Value the importance of preparing fish properly before cooking.
Identification:
Directions: Identify the word being referred to. Choose the correct answer from the
word listed below and write on the space provided for.
Baking Braising Broiling

Frying Poaching Steaming
Steaming
____1. It is a moist heat method of cooking fish by means of steam generated
from a boiling water.
____ 2. A favorite method of cooking fish in a simmering liquid.
____ 3. It is a form of dry heat method of cooking and is one of the easiest way
to cook fish with a temperature ranges 350 ˚F to 400˚F.
____ 4. This method of cooking fish needs direct heat, intense and comes from
only one source.
____ 5. Favorite method of cooking fish using fat.
LESSON Cooking Technique for Fish and

3.3, 3.4 Shellfish
Week 10
Before we continue with our lesson, kindly answer the following questions.
1. How do we check the freshness of fish? Why?
2. How to store fish properly?
The preparation of fish is simple and never requires special equipment. You
can cook fish in a truly amazing variety of ways.
The A- MAZE- ING FISH
Directions: Below are various ways to prepare fish and shellfish. Number the words
to show the order involve in the preparation. Use your activity sheet.
Word bank:
_____ Cutting _____ Skinning
_____ Deboning _____ Splitting
_____ Filleting _____ Storing
_____ Scaling _____ Washing
Why do we cook fish? Fish are delicious-if cooked properly. We cooked fish to
develop their flavor, to soften the small amount of connective tissue present, and to
make the protein easier to digest.
How can you tell when fish are cooked? Raw fish have a watery, translucent
look. During the cooking process, the watery juices become milky colored, giving the
flesh an opaque, whitish tint to the center of the thickest part, fish are completely
cooked. At this point the flesh will easily separate into flakes and if there are bones
present, the flesh will come away from them readily.
Why do we cook fish? Fish are delicious-if cooked properly. We cooked fish to
develop their flavor, to soften the small amount of connective tissue present, and to
make the protein easier to digest.
How can you tell when fish are cooked? Raw fish have a watery, translucent
look. During the cooking process, the watery juices become milky colored, giving the
flesh an opaque, whitish tint to the center of the thickest part, fish are completely
cooked. At this point the flesh will easily separate into flakes and if there are bones
present, the flesh will come away from them readily.
Picture Analysis
Directions: Identify and define what method of cooking is used as seen in the
picture.
1 2 3 4 5
Let us now transfer your learning into real life situation.

Watch this video for some tips before cooking.
https://www.youtube.com/watch?v=Tgv7tCx2NsA
Are you ready? It’s your time to show what you have learned by preparing and
cooking fish or shellfish with your chosen recipe. You will be rated based on the
overall evaluation.
Picture me
Directions: Prepare and cook fish based from your chosen recipe. Present your
output through pictures. Your performance will be rated using the given rubric
below.
Can perform the skill without supervision and with initiative
4 and adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some assistance
and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
Picture it out….
Directions: In a short bond paper make a collage out of 10 pcs. of pictures that will
show different methods of cooking fish and shellfish.
Your output will be rated using the scoring rubric.
Criteria Score
Creativity - 5 pts.
Clear and neat - 5 pts.
Properly arranged - 5 pts.
5. steaming
Frying 5. 4. Deep frying
Broiling 4.
Baking 3. 3. Frying
Poaching 2. 2. Sauteing
Steaming 1.
1. Baking
What I Know
What I have learned
REFERENCES
Cookery 10 Learning Module

A Complete Guide to Fish Cookery
Fishery Market Development Series No.8
Department of Commerce
National Oceanic and Atmospheric Administration
National Marine Fisheries Service
Washington, D. C. 20240
https://www.allrecipes.com
https://www.youtube.com/watch?v=Tgv7tCx2NsA
10
COOKERY 10
Prepare and Cook
Seafood Dishes
(Plate/Present Fish and
Seafood)
Learning Outcomes: Plate/Present Fish and Seafood
Code: TLE_HECK10PC-IIj-17
4.1 Prepare and present fish and seafood dishes
4.2 Perform guidelines in serving fish and shellfish
Lesson Objectives:
1. Identify the fundamentals of plating.
2. Perform guidelines in serving fish and shellfish.
3. Appreciate fish and seafood dishes in our daily lives.
DIRECTIONS: Choose the 4 fundamentals of plating from the given box

below. Write the letter of your answer in your notebook.
A. Balance B. Temperature C. Serve cold foods cold,

on cold plates
D. Serve hot foods hot, on E. Time F. Portion Size
hot plates
Lesson Plate/Present Fish and Seafood

4 Week 11
Identification
Directions: Put check on the box provided if the word can be use as garnish in
plating.
Tomato Glass Water
Parsley Cucumber
Part of serving any kind of food is presentation. You do not have to be a trained
chef to learn the basics of plating, which is the art of presenting food in an
attractive way. The following topics and activities will help you learn the
fundamentals of plating and perform it for better understanding.
DIRECTIONS: In your notebook, list down at least 5 fish and seafood dishes that
your parent usually prepare at home. Write your answer in your notebook.
Fundamentals of Plating
1. Balance – select foods and garnishes that offer variety and contrast
color – two or three colors on a plate
texture – variety of textures
shape – variety of shapes
flavor – the most important of the four.
2. Portion size
match portion sizes and plates – select plates large enough to hold all the
items without crowding
balance the portion sizes of the items on the plate – do not let the main item
get lost with excessive garnish, which is an edible item to decorate food.
arrangement on the plate –arrange foods properly to enhance the
presentation on the plate.
Guidelines to help plating attractive
1. Keep food off the rim of the plate.
2. Arrange the items for the convenience of the customer.
3. Keep space between items. Each item should have its own identity.
4. Maintain unity. Create a center of attention and relate everything to it
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.
3. Serve hot foods hot, on hot plates Serve cold foods cold, on cold plates
Perform guidelines in serving fish and shellfish

Serving Baked Fish
Serve baked fish with a sauce or seasoned butter to enhance moistness and
improves palatability. Serving with lemon also enhances the fish.
Serving Broiled Lobster
Serve immediately with melted butter or appropriate sauce and garnish.
Serving Sautéed and Pan Fried
Sprinkle fish with lemon juice and chopped parsley.
Heat raw butter in the sauté pan until it turns light brown. Pour over fish
immediately and serve at once.
Serving Poached or Simmered Fish in Court bouillon
Served poached fish with appropriate sauce, such as hollandaise for hot fish
and a mayonnaise – based sauce for cold fish. Mild vinaigrette goes well with
both hot and cold poached fish.
Serving Poached Fish in Fumet and Wine
Reduce the fusion over high heat to about ¼ of its volume.
Add fish velouté and heavy cream and bring to boil.
Adjust seasoning with salt, white pepper and lemon juice.
Strain the sauce.
Arrange the fish on plates for service, coat with sauce and serve immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
2. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown.
IDENTIFICATION
DIRECTIONS: Identify what is being asked. You can use the jumbled letters to
answer the questions. Write your answer in your notebook.
1. The art of presenting food in an attractive way. (INGTLPA)
2.Select foods and garnishes that offer variety and contrast.(ALNCEBA)
3. The most importance fundamental in plating under balance. (ORVFLA)
4. An edible item to decorate food. (ARNSHIG)
5. Select enough size of this item to hold all the items without crowding. (TELPA)
Why is it important to know the fundamentals and guidelines in plating?
I have learned that it’s important to know the fundamentals and

guidelines in plating so that ______________.
DIRECTIONS: In your home, ask your mother to cook fish or seafood dish. You are
going to plate that dish. You will be graded using this rubric.
4 Can perform the skill without supervision and initiative
3 Can perform the skill satisfactory with supervision or assistance
2 Can perform the skill satisfactory but requires some assistance
1 Cannot perform without assistance
DIRECTIONS: Explain briefly the relationships of the following in food preparation.

You can ask for help with any member of your family.
1. Balance
2. Portion Size
3. Serving hot foods on hot plates
4. Serving cold foods on cold plates
5. Garnishes
MAKE AN ESSAY
Directions: Write a short essay regarding the comparison of foods that is being
well plated and foods that are not. Minimum of 5 sentences and maximum of 10
sentences.
REFERENCES
K-12 Learning Module for Grade 10 Cookery (pages 226-228)

10
COOKERY 10
Store Seafood
Learning Competency: Store seafood in accordance with FIFO operating procedures
and standard storage equipment.
Learning Outcome: Store Seafood
Learning objectives:
At the end of the lesson, the students should be able to:
1. Identify the guidelines on storing fish and shellfish.
2. Show/draw picture on how you store fish and seafood at home.
3. Emphasize the importance of storing fish correctly.
Multiple choice:
Directions: Choose the letter of the best answer and write it on a separate sheet of
paper.
1. Which of the following best described drawn fish?
A. Fish that are cut in fillets and steaks
B. Fish that are chilled or frozen
C. Fish that are freshly harvested
D. Fish with all viscera removed
2. The best temperature in storing fish.
A. 0 degrees Fahrenheit C. 2 degrees Fahrenheit
B. 1 degrees Fahrenheit D. 3 degrees Fahrenheit
3. The maximum storage time of storing fat fish.
A. 1 month C. 3 months
B. 2 months D. 5 months
4. How long does a fresh shucked oyster last when refrigerated?
A. 1 week C. 3 weeks
B. 2 weeks D. 1 month
5. Fresh or thawed shrimp like fresh fish is stored in ___________ .
A. Crushed ice C. Iced water
B. Cubed ice D. Melted ice
Lesson
Store Seafood
5 Week 12
The teacher will ask the following questions:

1. What are the tools and equipment needed in Broiled Fish steaks?
2. Can you name some ingredients needed in Poached Fillet?
3. How will you prepare Poached Fillet following the procedure?
Direction: Read the quote below and analyze. Write a short paragraph about your
interpretation using three (3) sentences in a pad paper and attached in your
worksheet for submission. (10 points)
A QUOTE FROM HARRIS-UYIDI:
“If you walk into a market and it smells like seafood, the fish is likely not
stored properly and you should avoid these places at all costs.”
STORING OF FISH AND SHELLFISH

A. FRESH FISH.
On crushed ice- use drip pans to allow for drainage of melted ice. Change
ice daily.
● Whole fish should be drawn (that is viscera removed) and
● Cut fish (fillets, steaks, and portion) should be wrapped. Refrigerate at
30®F(1®C). Store only for 1-2 days.
B. FROZEN FISH.
Store at 0®F (-18®C). Keep well wrapped to prevent freeze bum
● Fat fish maximum storage time is 2 months while the
● lean fish storage time is 6 months.
● Rotate stock -First In, First Out (FIFO).
C. SHELLFISH/OYSTER.
Keep live oysters in cold, wet place in cartons or sacks. Store fresh
shucked oysters in original container in refrigerator at 30®F (-1®C) for only
1 week. Keep frozen oysters in freezer at 0 deg. F (-18 deg. C) or colder,
until ready to use.
D. LOBSTER/SHRIMP.
Store at 0®F or colder.
● Fresh or thawed shrimp in shell is stored on crushed ice like whole fish.
● Peeled shrimps are wrapped before storing on ice or refrigerator.
• Packed in moist seaweed or in moist heavy paper, kept in cool place.
TRUE OR FALSE:
Directions: Draw a shaded heart ( ) if a statement is TRUE and unshaded heart
( ) if the statement is FALSE.
______1. Whole fish is stored, and viscera removed.
______2. Live oysters should be kept in cold, wet place in cartons and sacks.
______3. The maximum storage time of lean fish is 2 months.
______4. Fresh fish can be store only for 1-2 days.
______6. Peeled shrimps are cut before storing.
From this lesson about storing fish and shellfish, I have learned
__________________________________________________________________________________
__________________________________________________________________________________
____________________________________________,
Fill in the blanks:
Directions: Answer the following questions by filling in the blanks.
1. Fillet, steaks, and portions are examples of _________ fish.
2. Whole fish should be _________ means that all viscera are removed.
3. Refrigerate fresh fish at the temperature of __________.
4. Fresh shucked oyster can be stored for _______ weeks.
5. FIFO means ________________.
A. Make a short vocabulary using five words below. Each word is 3 points each.
WORDS SHORT DEFINITION
Drawn
Fillet
Shuck
Storage
Thaw
B. Share/draw one (1) picture showing how you store fish or seafood at home. Attach
it in your module for checking and submission. (15 points)
Explore the market!

Visit a local market near you and conduct an interview on fish and shellfish
vendors how they store the fish and shellfish they are selling.
Options are:
● Question and answer (written)
● Video interview
REFERENCES
Technical-Vocational-Livelihood Home Economics Cookery Manual, pp.190

Daily Bread (rd.com)
10
COOKERY 10
Store Seafood
(Evaluate the Finished
Products)
(DO_Q4_TLE-
63
COOKERY_GRADE10_LESSON3)
Learning Competency: Store Vegetables
Learning Outcome: Evaluate the finished product.
6.1 Rate the finished products using rubrics.
1. Differentiate the two types of rubrics.
2. Assess their work using the rubrics provided and create their own.
3. Emphasize the importance of using rubrics in different activities.
Directions: Write True if the statement is correct and False if it is wrong. Write
1. Holistic rubric is easier to create and used to student’s entire work as one.
2. Analytic rubric is fit for providing clear and detailed feedback to students.
3. A rubric for assessment is usually in the form of grid or matrix.
4. The first step in making rubrics is to determine your criteria.
5. The highest score in making rubrics is 10.
Lesson Evaluate the Finished Product

6 Week 13
Directions: Answer the following questions by filling in the blanks.

1. ____________ should be drawn (that is viscera removed).
2. Lean fish storage time is ______________.
3. ____________ are wrapped before storing on ice or refrigerator.
4. ___________ maximum storage time is 2 months.
5. Fresh or thawed shrimp in shell is stored on __________ like whole fish.
Rubrics, according to University of New South Wales (UNSW) in Sydney, a

rubric for assessment is usually in the form matrix or grid and is used to assess
student’s work. Rubrics can sometimes be called as “criteria sheets”, and “scoring
guides”. There are two types of rubrics:
1. Analytic Rubric – This is a kind of rubric fit for providing clear and
detailed feedback to students. Performance levels are listed for each level
and is given percentage or points per levels in this way, every aspect of the
student’s work is being measured.
2. Holistic Rubric – This rubric is easier to create and use but it is less
accurate than the first one. The students are graded through a scale mostly
(DO_Q4_TLE-
64
ranging from 1-4 or 1-6 for example. In this rubric, the teacher is grading
the students entire work as one.
STEPS IN CREATING RUBRICS
1. Define your goal.

a. How detailed do I want my feedback to be?
b. How will I break down my expectations for this project?
c. Are all the tasks equally important?
d. How do I want to assess performance?
e. What standards must the students hit to achieve an acceptable or
exceptional performance?
f. Do I want to give one final grade on the project, or a cluster of smaller
grades based on several criteria?
g. Am I grading based on the work or on participation? Am I grading on both?
2. Choose the type of rubric. Choosing the type of rubric makes it easier for you
to determine the main structure of your assessment.
3. Determine your criteria. This part should be based on your learning objectives.
Always be reminded that too many criteria are difficult to use hence, 4-7 specific
subjects would be enough.
4. Create your performance levels. State the type of scores you will assign to each
mastery level or competency. Mostly, rating scales include between 3 to 5 levels. You
can arrange it from highest to lowest.
5. Write Descriptors for Each Level of Your Rubric. Short statements of every
expectation for each performance level are stated here as well as the percentage of
score. Below is an example.
This is a sample scoring rubric for Cooking Fish and Shellfish.
5 Exceptional 3 Satisfactory 2 Fair 1 Poor

Cooking fish Followed correctly Followed correctly Followed only some Did not follow any
and shellfish all the standard more than half of the of the standard standard
procedures standard procedures. procedures. procedures.
6. Revise your Rubric. After creating the rubrics, you must go back and check your
work and make sure to limit it only to one page as too many parameters and levels
would be too hard to measure and comprehend. Also, consider asking for feedback
to improve your rubrics.
Directions: Using the rubric provided below, go back to your previous tasks
and activities you have performed and assess your work!
Can perform the skill without supervision and with initiative and adaptability to
5
problem situations
3 Can perform the skill satisfactory without assistance or supervision
(DO_Q4_TLE-
65
Can perform the skill satisfactorily but requires some assistance and/or
2
supervision
Can perform parts of the skill satisfactorily but requires considerable assistance
1
and/or supervision
Directions: Complete the statements below.
I have learned that (1pt.)
I have realized that (2pts.)
I will apply (2pts.)
Directions: Arrange the following procedure in creating rubrics by putting numbers

1-6 respectively.
___ Write descriptors for each level of your rubric

___ Choose the type of rubric
___ Revise your rubric
___ Determine your criteria
___ Define your goal
___ Create your performance levels
Directions: Create your own holistic rubric by applying the steps in making it.
5 4 3 2
Description 1
Description 2
Description 3
Description 4
Directions: Compare the two types of rubrics using the Venn diagram. State their
similarities and differences.
(DO_Q4_TLE-
66
Analytic Holistic
Rubric Rubric
REFERENCES
Kong, Aniceta S., and Anecita P. Domo. “Prepare and Cook Seafood Dishes.” Manual,
edited by Merlyn Lee, 181–87. Seoul, Korea: Prinpia Co., Ltf., 2016.
Roell, Kelly. “How to Create a Rubric in 6 Steps.” ThoughtCo. Accessed September
2020. https://www.thoughtco.com/how-to-create-a-rubric-4061367.
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q2 Module Ks3 Grade10 Cookery

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10

Published by the Department of Education

Development Team of the Module

Writers: Sonia Yap – BNHS

Editors: Michelle S. Jamon, Arlene B. Maniquiz

Layout Artist: Jessie B. Licuanan, Arlene B. Maniquiz

Printed in the Philippines by ________________________

Department of Education – National Capital Region – SDO VALENZUELA

Lesson PERFORM MISE EN PLACE

Classification Category Examples

Gourd Family cucumber, pumpkin, chayote

Seeds and Pods beans, green peas

Fruit Vegetables avocado, eggplant, sweet pepper, tomato

beet, carrot, radish, turnip, artichoke,

According to cabbage, broccoli, cauliflower, Brussels

Onion family onion, scallion, leek, garlic, shallot

Leafy greens spinach, lettuce

Stalks, stems, and artichoke, asparagus, celery, fennel,

Mushrooms Shitake, Chanterelle

High moisture mushroom, tomatoes, radish, green leafy

Singkamas - -Roots and Tubers Source of energy (protein sparing

Vegetable Classification Benefit

10. sweet potato

Directions: Create a two-minute video demonstrating at least 5 kinds of vegetable

Learning Manual Grade 10 – Cookery. https://lrmds.deped.gov.ph/k_to_12

Market Forms of Vegetables and

When it comes vegetables to good nutrition, all market forms of vegetables

Culinary Terms of Vegetables

Vegetables have different market forms namely, __________, __________,

Directions: Create a compilation of technical words commonly used in the world of

Your output will be rated using the scoring rubric below.

Ways of Cooking Vegetables

FILL IN THE BLANKS

CREATE YOUR OWN RECIPE.

COOKING COLLABORATIONS WITH YOUR PARENTS

MODIFIED TRUE OR FALSE.

What I Know Assessment

Technical-Vocational-Livelihood Home Economics Cookery Manual, pp.172-185

LESSON Present Vegetable Dishes

MODIFIED TRUE OR FALSE

Directions: Make a Photo Collection of creative presentation techniques for vegetable

Learning Module in Cookery 10 pages 185-187, https://www.canva.com/

Lesson Store Vegetable Dishes

What have you notice in this picture?

STORE VEGETABLE DISHES

DIRECTIONS: Identify the following statements. Write your answer on a separate

DIRECTIONS: Complete the paragraph below.

DIRECTIONS: Choose one (1) classification of vegetable below available in your

• Frozen Vegetables SCORE CRITERIA

• Dried Vegetables 30 Provides insight into topic

• Canned Vegetables 30 Demonstrate thoughtful approach to the topic

• Leftovers 40 Subject is framed well, images are well composed and

3.YEY 3.Leftover Vegetables 3. A. cold

2.YEY 2.Frozen Vegetables 2. A. 0°F (-18°C)

1.YEY 1.Dried Vegetables 1. D. spoilage

ASSESSMENT WHAT’S MORE WHAT I KNOW

Lesson Prepare Vegetable Dishes

Proper Storing is very important to supply quality Vegetables. Vegetables are

Directions: Complete the chart with the steps in FIFO Procedure

DIRECTIONS: Demonstrate vegetable storage in accordance with FIFO operating

Vegetables have different market forms namely, , ,