Learning outcome 1 Seafood and shellfish.pptx

Quarter 1

1. Welcome to Cookery Class Prepared by: Nicole Ann L. Aviso TLE Teacher

2. Activity: Riddle to catch Directions: Guess the riddle to catch something. The group with the most number of items caught, wins!

3. 1. I’m sometimes seen on a hook but I’m not a coat I have a tail but I’m not a dog I have scales but I don’t weigh things I can be eaten with chips but I’m not salsa I can be caught in a net but I’m not a butterfly I live in water but I’m not a frog

4. 2. I come in a can but I’m not something you drink I can be a steak but I’m not beef I can be flaked but I’m not coconut I can be chunked but I’m not ham I can be part of sushi but I’m not rice I swim but I’m not a shark

5. 3. I have 8 legs, but I have difficulties walking. What am I?

6. 4. I am not always nice to swim with, because I have very sharp teeth. People like to eat me, but I like to eat them too! What am I?

7. 5. Which fish is the most famous?

8. 6. What is a knight’s favorite seafood?

9. 7. What do you call the math class that fishes studied in Finding Nemo?

10. 8. If clams are greedy, not willing to share, this means that they are?

11. 9. What brand of Gasoline Company do mollusks use to fuel their cars?

12. 10. What kind of horse can swim underwater without coming up for air?

13. Activity Directions: Identify the local terms and English terms of each sea creatures.

14. EEL Kasili

15. Milk fish Tilapia

16. Cat fish Agok-ok

17. Octopus Pugita

18. Squid Nocos

19. Shrimp Pasayan

20. Analysis How was the activity given? What have you learned from the activity? What do you think is the connection of the pictures presented in the activity with our new lesson?

21. Prepare and cook seafood dishes Learning outcome 1: Perform Mise’en place

22. Learning objectives: Identify the classification of seafood. Distinguish the market forms of fish, characteristics and market forms of shellfish. Prepare and Present the different market forms of fish. Value the importance of knowing the market forms of fish.

23. Classification of Seafoods

24. 1. Fin Fish- fish with fins and internal skeletons Saltwater Fish Flat fish Flounder Sole Freshwater Fish Cat fish Eel Tilapia

25. 2. Shellfish- fish with external shells but no internal bone structure. They have hard outer shells. Mollusks Univalves (edible sea snails) Bivalves (clams, oysters) Cephalopods (octopus, squid) Crustaceans Shrimps Crabs

26. Parts of a fish

27. Composition and Structure Fish consists of water, protein, fats and small amount of minerals and vitamins. Fish has very little connective tissue. It means: Fish cooks very quickly, even at low heat. Fish is naturally tender. High heat will result to toughening of protein. Moist-heat methods are used not to create tenderness but to preserve moistness and provide variety. Cooked fish must be handled very carefully.

28. A. Fat Fish - are those that are high in fat. (salmon, tuna, trout, mackerel) B. Lean Fish - are those that are low in fat. (sole, cod, red snapper, bass)

29. Market forms of Fish

30. 1. Whole or round - completely intact, as caught

31. 2. Drawn - viscera removed

32. 3. Dressed - viscera, scales, head, tail and fins removed.

33. 4. Steaks - cross-section slices, each containing a section of backbone

34. 5. Fillets - boneless side of fish, with or without skin

35. 6. Butterflied fillets - both sides of a fish still joined, but with bones removed

36. 7. Sticks or tranches- - cross-section slices of fillets

37. Characteristics 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 clamshells, yellow to orange in color and firm but tender when cooked. Scallops are creamy white in colour and have a sweet flavour . Squid is somewhat chewy and are cut up or either fried quickly.

38. Characteristics of Shellfish B. Crustaceans The lobster shell is dark green or bluish green but turns red when cooked. Live lobster must be alive when cooked.

39. Market forms of Shellfish A. Mollusks live in the shell shucked – fresh or frozen canned B. Crustaceans live cooked meat, fresh or frozen

40. Application: Direction: Prepare and present the different market forms of fish.

41. Criteria Points Score Safety and Sanitation Proper handling of raw fish to prevent cross-contamination Use of clean utensils and surfaces Appropriate use of Personal Protective Equipment (PPE) such as gloves and aprons Maintaining a clean and sanitary workplace Disposing of waste materials appropriately and safely   30   Preparation and Presentation All the different market forms of fish are prepared properly Well-organized, clean and artistic presentation of the fish in the serving plate   40   Teamwork and Collaboration Work very well and cooperatively with group members   10   Time Management Finish the task on the given time.   20  

42. Directions: Identify the market forms of fish. Choose the answer from the box provided and write it on a ¼ sheet of paper.

43. 7. A market form of fish in which it is the boneless side of fish, with or without skin. 8. It is one of the market forms of fish wherein the fish is completely intact, as caught. 9. What do you call the market form of fish that the viscera, scales, head, tail, and fins removed? 10. This market form of fish has cross-section slices and each contains a section of backbone. Whole or round Fillets Drawn Butterflied fillets Dressed Sticks or tranches Steaks  

44. Assignment! Choose one of the different market forms of fish and then search for at least 2-3 dishes suitable in your chosen market form.

45. Thank you & Have a nice day!