Cookery Module 2

NOTRE DAME
OF TRECE MARTIREZ, INC.

Governor’s Drive, Don Bosco Executive Village,
Brgy. Cabuco, Trece Martires City, Cavite
Tel. No. (046).2482  (046) 530.9011  Email: notredametm@yahoo.com
Senior High School

COOKERY NC II
SELF LEARNING MODULE
MOST
Essential
Learning
Competencies
MODULE 2
NAME:_________________________________
GRADE:______ STRAND/SECTION:_____________
Prepared by:
Mr, BRENNAN ROI S. DUAG
ND
“The School that Builds Character.”
REFERENCES
ONLINE SOURCES
TESDA Online Program (TOP) “Preparing Vegetable Dishes” (2020)

https://www.e-tesda.gov.ph/course/view.php?id=8
TESDA Online Program (TOP) “Preparing Seafood Dishes” (2020)

https://www.e-tesda.gov.ph/course/view.php?id=12
ND
Introduction
In this module we will present you the knowledge and skills that you must have in
order to perform vegetables and seafood fabrication techniques. This module we
present to you the basic techiques for preparing of controlling changes in the quality of
vegetables during cooking as well in fish and shelfish, we will also present the different
methods for cooking vegetables and seafood dishes.
ND
Table of content:
LESSON 4: Preparing Vegetable Dishes
UNIT 1: Introduction to Vegetable 4
UNIT 2: Preparing Vegetables for Cooking 16
UNIT 3: Plating and Cooking Vegetables 22
LESSON 5: Preparing Seafood Dishes

UNIT 1: Introduction to Fish 48
UNIT 2: Introduction to Shellfish 51
LESSON 6: Seafood Fabrication

UNIT 1: Handling Seafood Safely 65
UNIT 2: Preparing Fish for Cooking 72
UNIT 3: Preparing Shellfish for Cooking 78
UNIT 4: Cooking Seafood Dishes 88
UNIT 5: Plating Seafood Dishes 104
ND
LESSON 4
PREPARING VEGETABLE DISHES
Introduction
Vegetable is an edible plants or parts of plants which be classified as root, fruit
and leafy. In this lesson we will talk about the types, characteristics and qualities of
vegetable as well the basic procedure of controlling changes in the quality of vegetables
during cooking.
ND
LESSON 4
PREPARING VEGETABLE DISHES
Content Standard
1. The learners demonstrate an understanding
preparing and cooking vegetable dishes
Performance Standard
The learners independently prepare and cook
vegetable and seafood dishes.
Learning Competency
1. Identify ingredients according to standard recipe.
2. Select various kind of vegetables according to the given menu.
3. Cook variety of vegetable dishes following appropriate cooking methods to
preserve optimum quality and nutrition.
4. Present vegetable recipes with appropriate sauces and accompaniments.
ND
THIRD QUARTER
WEEKLY LEARNING PLAN
Week 1
LESSON:
- LESSON 4 – PREPARING VEGETABLE DISHES
 Introduction to Vegetables
OBJECTIVES:
 -Determine the types and characteristics of vegetables
 -Identify the qualities of vegetables;
DURATION:
 One (1) Week
ASSESSMENT:
 Activities Vegie Good
ND
LESSON 4: Preparing Vegetable Dishes
https://youtu.be/FkLVFRT__KA
At the end of this unit, you should be able to:
 Determine the types and characteristics of vegetables;

 Identify the qualities of vegetables;
 Prepare vegetable dishes; and
 Perform procedures for controlling changes in the quality of vegetables.
Unit 1: Introduction to Vegetables

Introduction
A vegetable is an edible plant or parts of a plant. Vegetables may be classified as
root, green or fruit vegetable. This lesson will present the types and characteristics as
well as the qualities of vegetables.
ND
TOPIC 1: Types and Characteristics of Vegetables
Vegetables may be classified in many different ways. Determining the types of
vegetables helps you not only in cooking vegetable dishes but also in keeping these
items in high quality during storage. The following are the common classification of
vegetables:
 Root Vegetables - As their name suggests, root vegetables grow under the
ground or plant roots commonly consumed as vegetables. These include all
vegetables derived from roots, bulbs and tubers of plants.
 Green Vegetables - These include the stems, flowers and leaves of plants that
humans consume for food. Some plants may have all parts eaten as a vegetable
while there are also those with only one or some parts safe or desirable for food
service.
 Vegetable Fruits - These are fruits used in food service as vegetables.
ND
ND
Types and Characteristics of Mushrooms
Biologically, mushrooms are not considered as plants. These are fungi that can be
cultured or collected in the wild for food and other purposes. However, there are
mushrooms that cannot be eaten and are considered poisonous. As a kitchen staff, it is
important that you are familiar with at least the most popular varieties of both cultivated
and wild mushrooms.
ND
TOPIC 2: Qualities of Vegetables
Cooking affects the following factors or qualities of vegetables:
 Texture
 Flavor
 Color
 Nutrients
The changes in these four characteristics determine the outcome of the dish that you
are cooking.
Texture
The texture of vegetables can be represented in various degrees depending on
the cooking technique used. The texture of vegetables is affected by the fiber and starch
components.
ND
- Controlling Changes in Color
White-pigmented vegetables:
 Add a little lemon juice or cream of tartar to the cooking water (Do not add too
much as this may toughen the vegetable). Covering the pot also helps keep acid
in.
 Cooking for a short time, especially in the steamer, helps maintain color (and
flavor and nutrients as well).
 Overcooking or holding too long in a steam table turns white vegetables dull
yellow or gray.
Red-pigmented vegetables:
 Anthocyanins dissolve easily in water which means:
 Use a short cooking time. Overcooked red vegetables lose a lot of color.
 Use only as much water as is necessary.
 Cook beets whole and unpeeled, with root and an inch of stem attached to
protect color. Skins easily slip off cooked beets.
 When steaming, use solid pans instead of perforated pans to retain the red juices.
 Whenever possible, serve the cooking liquid as a sauce with the vegetable
Yellow and orange-pigmented vegetables:
 Carotenoids get affected by acids and alkalies minimally.
 Long cooking can dull the color while short cooking not only prevents dulling of
the color but also preserves vitamins and flavors.
Green-pigmented vegetables:
 Cooking uncovered to allow plant acids to escape.
 Cooking for the shortest time possible. Properly cooked green vegetables are
tender-crisp, not mushy.
 Cooking in small batches rather than holding for long periods in the steam table.
ND
Flavor
This is the quality of fruits and vegetables described as the combination of aroma
and taste. Food and nutrition scientists say that there are two ways vegetables can be
classified according to flavor:
Many flavors are lost during cooking. This occurs when flavors are dissolved into
cooking liquid and by evaporation. The longer a vegetable is cooked the more flavor it
loses. There are ways in which cooking results into flavor loss.
Cooking produces certain chemical changes, which is why vegetables taste
different when cooked compared to when vegetables are raw. As long as the vegetables
are not overcooked, this change is desirable. It produces the flavors one looks for in
vegetable dishes.
ND
- Controlling Flavor Loss
Flavor loss can be controlled in several ways:
 Cook for as short a time as possible.

 Use boiling salted water. Starting vegetables in boiling water shortens the time.
The addition of salt helps reduces flavor loss.
 Use just enough water to cover to minimize leaching. Note that this rule
contradicts rule 1 in that adding vegetables to a small quantity of water lowers
the temperature more, so cooking time is extended.
 Steam vegetables whenever appropriate. Steam cooking reduces leaching out of
flavor and shortens cooking time.
To serve sweet-tasting vegetables:
 Try to serve young, fresh vegetables that have been stored for a short time only.
 For older vegetables, add a small amount of sugar to the cooking water to
replace loss of sweetness.
Color
It is important to preserve as much natural color as possible when cooking
vegetables. Its visual quality is as important as its flavor or nutritional
value. Pigments are compounds that give vegetables their color.
ND
ND
- Controlling Changes in Color
White-pigmented vegetables:
 Add a little lemon juice or cream of tartar to the cooking water (Do not add too
much as this may toughen the vegetable). Covering the pot also helps keep acid
in.
 Cooking for a short time, especially in the steamer, helps maintain color (and
flavor and nutrients as well).
 Overcooking or holding too long in a steam table turns white vegetables dull
yellow or gray.
Red-pigmented vegetables:
 Anthocyanins dissolve easily in water which means:
 Use a short cooking time. Overcooked red vegetables lose a lot of color.
 Use only as much water as is necessary.
 Cook beets whole and unpeeled, with root and an inch of stem attached to
protect color. Skins easily slip off cooked beets.
 When steaming, use solid pans instead of perforated pans to retain the red juices.
 Whenever possible, serve the cooking liquid as a sauce with the vegetable
Yellow and orange-pigmented vegetables:
 Carotenoids get affected by acids and alkalies minimally.
 Long cooking can dull the color while short cooking not only prevents dulling of
the color but also preserves vitamins and flavors.
Green-pigmented vegetables:
 Cooking uncovered to allow plant acids to escape.
 Cooking for the shortest time possible. Properly cooked green vegetables are
tender-crisp, not mushy.
 Cooking in small batches rather than holding for long periods in the steam table.
ND
ACTIVITY 1: Vegie Good!
Email Address: Date:
FULL NAME: Score:
Grade and Section:
INSTRUCTION: Identify the type of the following vegetables. Type ROOT for root
vegetables, GREEN for green vegetables and FRUIT for fruit vegetables. (2pts each)
1. Carrots. 6. Artichoke.
Answer: . Answer: .
2. Celery. 7. Potato.
Answer: . Answer: .
3. Turnip. 8. Squash.
Answer: . Answer: .
4. Asparagus. 9. Brussel Sprout.

Answer: . Answer: .
5. Avocado. 10. Sweet Potato.

Answer: . Answer: .
ND
THIRD QUARTER
Week 2
LESSON:
 Preparing Vegetable for Cooking
OBJECTIVES:
 -Cooking Variety of Vegetables dishes following appropriate cooking methods to
preserve optimum quality and nutrition.
DURATION:
 One (1) Week
ASSESSMENT:
 Activities: Fact or Fake
ND
UNIT 2: Preparing Vegetables for Cooking
Introduction
The best dishes are made with the use of the freshest ingredients. That is why
most of the time cooks prefer using fresh vegetables. This lesson will present the
procedures for preparing vegetables for cooking and the measures for controlling the
changes in the quality of vegetables during cooking.
TOPIC 1: Preparing Fresh Vegetables for Cooking

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

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

ND
Soaking:
 To preserve as much flavor, do not soak vegetables in water for long periods
(except for dried legumes).
 If necessary, cabbage, broccoli, Brussels sprouts, and cauliflower may be soaked
for 30 minutes in cold salted water to eliminate insects.
 Limp vegetables can be soaked briefly in cold water to restore crispiness.
 Dried legumes are soaked for several hours before cooking to replace moisture
lost in drying. Dried beans absorb their weight in water.
 Treat vegetables that brown easily (potatoes, eggplant, artichokes, sweet
potatoes) with an acid, such as lemon juice, or an antioxidant solution, or hold
under water until ready to use (some vitamins and minerals will be lost).
Peeling, Cutting and Trimming:
 Peel most vegetables as thinly as possible. Many nutrients lie just under the skin.
 Cut vegetables into uniform pieces for even cooking.
 Peel and cut vegetables as close to cooking time as possible to prevent drying
and loss of vitamins through oxidation.
 Save edible trim for soups, stocks, and vegetable purees.
TOPIC 2: Handling and Preparing Processed Vegetables
Due to the high perishability of fresh vegetable products, seasonal variations in

availability and price as well as the amount of labor required to handle fresh products in
commercial kitchens, food service heavily relies on processed vegetables. Processed
vegetables may be sold frozen or dried.
It is important that you know how to handle processed products properly. The
following are important reminders for handling processed vegetables safely.
ND
Guidelines for Handling and Preparing Frozen Vegetables
Handling Frozen Vegetables:
 Temperature inside the packaging should be at 0ºF (-18 ºC)
 Ice crystals should be kept at a minimum. Lots of ice crystals means poor
handling.
 Packaging should not have leaks or other obvious signs of thawing.
 Vegetables inside packages should have bright and natural color and not
yellowed or dried by freezer-burn.
Preparing Frozen Vegetables:

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

Most of the many-colored beans are types of kidney beans, peas, and lentils. Lentils are
small, lens-shaped legumes that have shorter cooking times than kidney beans. Other
types of dried beans include chickpeas or garbanzos, fava beans, and lima beans.
ND
Handling and Preparing Dried Legumes:
When handling dried vegetables, it is important to take note of the following,
accordingly:
1. Pick over to remove any foreign particles and rinse well.

2. Soak overnight in 3 times their volume of water. (Split peas and some lentils do
not require soaking. Check package directions).
3. Simmer, covered, until tender. Do not boil, or the vegetables may toughen. Some
beans require up to 3 hours of simmering.
4. If you forget to soak beans overnight, an alternative method can be used. Put the
beans in a cooking pot with 3 times their volume of cold water. Bring to a boil.
When water boils, cover tightly and remove from the heat. Let stand for 1 hour.
Then proceed with step 3.
Handling Freeze-Dried and Other Dehydrated Vegetables

Drying has always been an important method for preserving vegetables, especially
before modern canning and freezing techniques were developed. Modern technology
has developed additional methods for drying foods, so a great variety of dried products
is on the market. Here are some reminders for handling freeze-dried and other
dehydrated items:
 Follow the manufacturer’s directions for reconstituting these products. Many

need to be soaked in cold or warm water for specific lengths of time. They
continue to absorb water as they are simmered.
 Dried products, especially potatoes, require only the addition of boiling liquid
and seasonings to be ready to serve. Again, the manufacturer’s directions vary
with their brands.
 Dried mushrooms should be soaked in hot water until soft, then drained and
lightly squeezed before being cooked. The flavorful soaking liquid is trained and
used as a flavoring for cooking liquids and sauces.
ND
ND
ACTIVITY 2: FACT or FAKE
FULL NAME: Score:
Grade and Section:
INSTRUCTION: Determine if the following statement is a Fact or a Fake. (2pts)
1. Both fresh and dried legumes should be soaked in water overnight.

Answer: .
2. The water used to soak dried mushrooms cannot be used to add flavor sauces
and soups.
Answer: .
3. Vegetables purchased frozen can be cooked shorter compared to vegetables

bought fresh.
Answer: .
4. The application of heat toughens up the fiber in vegetables.

Answer: .
5. Acids such lemon juice help prevent the darkening of white-pigmented

vegetables.
Answer: .
ND
THIRD QUARTER
Week 3
LESSON:
 Plating and Cooking Vegetables
OBJECTIVES:
 Cook variety of vegetable dishes following appropriate cooking methods to
preserve optimum quality and nutrition
 Performing Procedure for controlling changes in the quality of vegetables
DURATION:
 One (1) Week
ASSESSMENT:
 Activity: Line of Work
ND
UNIT 3: Cooking and Plating Vegetables
Introduction
This lesson will present the different methods vegetables can be cooked. Moist
and dry heat methods will be presented as well as procedures for cooking vegetables in
batches for food service. This lesson will also present the topics to help you determine
the qualities of a well-cooked vegetable and reminders on the appropriate
accompaniments of vegetable dishes.
TOPIC 1: Boiling and Steaming Vegetables

https://youtu.be/aWa9ieZgiB8
Two of the most common methods in cooking vegetables is boiling them in
water and steam. The following are methods similar to boiling and steaming:
 Blanching - Vegetables are immersed briefly, usually 30 seconds to 1 minute,

depending on ripeness, in boiling water to make the skin easy to remove, to
eliminate or reduce strong odors or flavors, to set the color of vegetables to be
served cold, and/or as the first step in other cooking methods.
 Par-cooking/ Parboiling - Vegetables are cooked to partial doneness, to prepare

them to be finished by grilling, sautéing, or stewing.
Procedure for Boiling Vegetables

1. Boil the water in a pot.
2. Season the cooking liquid and bring it to proper cooking temperature before
adding the prepared vegetables.
3. Cook the vegetables to the desired doneness.
ND
4. Drain thoroughly using a colander or sieve.
Tips for Boiling Vegetables
ND
ND
Broccoli Mornay (Yield: 2 to 3 Servings)
https://youtu.be/oqQZiceL_Co
Ingredients
150 g Broccoli
½ cup Cream
½ cup Milk
1 Tbsp Parmesan cheese
As needed Water
tt Salt and pepper
Procedure
1. Place the milk in a small bowl.
2. In the same bowl, add the cream, salt, pepper, and parmesan cheese.
3. Mix the ingredients together until well-blended.
4. Place a saucepan over low heat.
5. Pour the milk mixture into the pan.
6. Heat the mixture until it thickens. Stir the mixture occasionally to avoid lumps to
form.
7. Set aside.
8. Trim and wash the broccoli. Separate large pieces into smaller serving pieces.
Split or peel stems for even cooking.
9. Arrange broccoli in a pan with the flowers outside and the stems in the center.
10. Pour in boiling water to partially cover the broccoli. Cover with clean wet towels.
11. Simmer until blossom parts are nearly tender.
12. Leave stems covered and continue simmer until stems feel tender but al dente
when pierced with a knife. Drain well.
13. Ladle the sauce over the broccoli.
14. Plate and serve immediately.
ND
TOPIC 2: Sautéing Vegetables
https://youtu.be/u5m0ROXnrSE
Sautéing cooks vegetables quickly in a small amount of fat. Vegetables are tossed
or flipped in the pan over high heat. Sautéing may be used to cook precooked or
blanched as well as raw vegetables.
Procedure for Sautéing Vegetables

1. Blanch the vegetables and drain afterward.
2. Place sauté pan on high heat. Add a small amount of clarified butter and oil
enough to coat the bottom of the pan.
3. Add the vegetables.
4. Season the vegetables with salt and pepper.
5. Turn the vegetables as often as necessary to cook and coat the vegetables
evenly.
6. As soon as the vegetables are cooked, or heated through if precooked, remove
from the pan, plate and serve.
ND
Tips for Sautéing Vegetables
TOPIC 3: Braising and Stewing Vegetables
Braised vegetables are seared or browned and added to a small amount of liquid
to be cooked until done. Meanwhile, in stewing vegetables are fully submerged in water
or other liquid and simmered until tender.
ND
ND
Ratatouille (Yield: 3 to 5 Servings)
https://youtu.be/2ln-vjIJ99c
Ingredients
100 g Eggplant, medium diced
70 g Zucchini, medium diced
40 g Green bell pepper, medium diced
1 Tbsp Olive oil
¼ cup White onion, diced
1 tsp Garlic, minced
½ cup Button mushroom, sliced
½ cup Tomato concasse
1 Tbsp Tomato paste
30 ml Vegetable stock
As needed Fresh herbs
tt Salt and pepper
Procedure
1. Heat the oil in a pan over medium heat. Add the onions and sauté until
translucent.
2. Add the garlic and sauté until it releases its aroma.
3. Add the tomato paste and cook over medium heat until it turns a deeper color
and gives off a sweet aroma.
4. Add the bell pepper, eggplant, zucchini, mushroom and tomato concasse. Stir as
necessary.
5. Pour in the stock and season with salt and pepper to taste.
6. Simmer over low heat until the vegetables are fork-tender. Add chicken stock if
the stew begins to appear dry.
7. Serve immediately or hold for later use.
ND
TOPIC 4: Grilling and Broiling Vegetables
Broiling applies heat from a source above the meat while grilling or pan-broiling
apply heat from a source below. Broiling and grilling are also used to finish cooked or
partially cooked vegetables by browning or glazing them on top.
ND
Grilled Vegetable Kebabs (Yield: 2 to 3 Servings)
Ingredients
1 pc Squash (small), sliced into ¼ inch pieces
1 pc Onion, cut into 8 pieces
1 pc Red bell pepper, cut into 8 pieces
1 pc Eggplant, cut into ¼ inch slices
3 Tbsp Olive oil
2 Tbsp Cooking wine, red
4 Tbsp Lemon juice
1 Tbsp Dijon mustard
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped
2 cloves Garlic, minced
tt Salt and pepper
Procedure
1. Prepare the marinade. Mix the olive oil, wine, lemon juice, mustard and the herbs
in one bowl. Season with salt and pepper.
2. Toss the vegetables into the marinade. Coat the vegetables and marinate for 30
minutes.
3. Set the grill to medium heat.
4. Place the vegetables on skewers. You can run the vegetables on the
skewer alternately for presentation. If you are using wooden skewers, it is
advisable that you soak them in water for 30 minutes before use.
5. Grill the kebabs for 10 to 12 minutes.
6. Brush the kebabs with the marinade every two to 3 minutes as you rotate the
skewers.
7. Take the kebabs out of the grill when the vegetables are brown and tender.
8. Plate and serve.
ND
TOPIC 5: Frying Vegetables
Frying cooks’ items in fat. This method can be done in two ways:
 Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat
 Deep- fat Frying - submerging food into hot oil in a temperature which can
range between 325°F (165°C) and 400°F (200°C).
ND
Vegetable Fritters (Yield: 3 to 5 Servings)
https://youtu.be/gyN8FpBy0TU
Ingredients
75 g Eggplant
75 g Squash
10 g Asparagus
75 g Zucchini
75 g Carrots
2 pcs Eggs, beaten
25 ml Milk
25 g Flour
¼ cup Baking powder
As needed Cooking oil
tt Salt and pepper
Procedure
1. Combine the eggs and milk.
2. Mix together the flour, baking powder, salt pepper. Add to the milk and eggs and
mix until smooth.
3. Let the batter stand for several hours in the refrigerator.
4. Blanch the vegetables into simmering water until half cooked and cool.
5. Coat the vegetables with the batter.
6. Scoop a portion of the mixture into deep fat at 350°F or 175°C. Hold the
measuring cup just above the hot fat when dropping. Fry until golden brown.
7. Drain well and serve.
ND
TOPIC 6: Cooking Large Quantities of Vegetables
In quantity cooking, it is rarely possible to cook individual vegetable portions to

order. After 20 to 30 minutes at steam table temperatures, even carefully prepared
vegetables are usually overcooked. Two common systems have been devised for
quantity cooking are:
 Batch Cooking - a method of quantity cooking suited for set meal services or
those with fixed menu items. In this method, vegetables are cooked one batch at
a time.
 Blanch-and-Chilling - a method that involves partial cooking and chilling

vegetables to be cooked just before serving. Blanch-and-Chilling is most helpful
in extended meal service as it gives the cook complete control over the degree of
doneness of vegetables when served.
ND
ND
TOPIC 7: Checking Vegetables for Doneness
The doneness of vegetable varies from one to another. Some, such as winter
squash, eggplant, and braised celery, are considered properly cooked when they are
quite soft. Most vegetables are best cooked very briefly until they are crisp-tender or al
dente (firm to the bite).
ND
ND
TOPIC 8: Guidelines for Plating Vegetable Dishes
When plating vegetable dishes, it is important that accompaniments such as the
sauces and side dishes are looked into. Accompaniments should add contrast while
complimenting the dish. The following are important reminders for selecting vegetable
accompaniments for plating:
ND
ND
ACTIVITY 3: LINE OF WORK
FULL NAME: Score:
Grade and Section:
INSTRUCTION: Answer the following questions about methods of cooking vegetables.

(2pts)
1. BOILING AND STEAMING

Two of the most common methods in cooking vegetables is boiling them in water and
steaming them. The following are methods are similar to boiling and steaming:
 Blanching – Vegetables are immersed briefly, usually 30 secs to 1 min,

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

a. Turn vegetables as often necessary. …
b. Pre-heat and fat before putting in the vegetables.
c. Use a non-stick pan when sauteing.
ND
3. BRAISING AND STEWING
Braised vegetables are seared or browned and added to a small amount of liquid to be
cooked until done. Meanwhile, in stewing vegetables are fully submerged in water or
other liquid and simmered until tender.
Braised and stewed vegetables preparation tend to be more complex than boiled or
steamed vegetables and cooking time is longer.
Searing and sauteing is done to vegetables to braised or stewed for which of the
following reasons?
a. Searing and sauteing thaw vegetables properly before braising or stewing.
b. Searing and sauteing enhances the flavor and texture of vegetables to be braised
or stewed. …
c. Vegetables should not be seared and sauteed before braising or stewing.
4. BROILING AND GRILLING

Broiling applies heat from a source above the meat while grilling or pan-broiling apply
heat from a source below.
Broiling and grilling are also used to finish cooked or partially cooked vegetables by
browning or glazing them on top.
Partially cooked or cooked vegetables are grilled or broiled for which of the following
reasons?
a. Grilling and broiling gives vegetables a browned or glazed surface. …
b. It makes sure that vegetables are done and safe for food service.
c. Partially cooker of cooked should not be grilled nor broiled.
ND
5. COOKING LARGE QUANTITIES OF VEGETABLES
Two common system have been devised for quantity cooking are:
 Batch Cooking – a method of quantity cooking suited for set meal service or
those with fixed menu items. In this method, vegetables are cooked one batch at
a time.
 Blanch-and-Chilling – a method that involves partial cooking and chilling
vegetables to be cooked just before serving. Blanch-and-Chilling is most helpful
in extended meal service as it gives the cook complete control over the degree of
doneness of vegetables when served.
What makes batch cooking different from blanch-and-chilling?

a. Both are methods of quantity cooking and do not differ from each other.
b. In batch cooking, vegetables are partially-cooked and cooked fully when only
needed for service.
c. In batch cooking, only the batch of vegetables enough for the service is fully-
cooked and served. …
ND
THIRD QUARTER
Week 4-5
LESSON:
OBJECTIVES:
 Determine the types and characteristics of vegetables
 Identify the qualities of vegetables;
 Cook variety of vegetable dishes following appropriate cooking methods to
preserve optimum quality and nutrition; and
 Performing Procedure for controlling changes in the quality of vegetables.
DURATION:
 Two (2) weeks
ASSESSMENT:
 Performance Task (Preparing Vegetable Dishes)
 Unit Test
ND
PERFORMANCE TASK1: COOKING VEGETABLE DISH!
DIRECTIONS: The student will choose one out of two (2) vegetable dishes and
prepare it base on the ingredient and procedure they choose and document how it
done.
ND
NOTRE DAME OF TRECE MARTIREZ, INC.
Don Bosco Executive Village, Trece Martires Cavite
“The School that Builds Character”
NAME:
SY: 2020-2021
Subject: Cookery NC II (CRITERIA of scoring in Cooking Vegetable Dishes)
NAME: DATE:
GRADE & SECTION:
YEAR/SECTION:
LOWEST SCORE HIGHEST
CATEGORY COMPETENCY
1 5 10 15 20
Cleanliness” are scored
specifically based on the
environment. If the MINIMAL
CLEANLINESS UNPLEASANT ACCEPTABLE GOOD EXCELLENT
environment is good (clean PROBLEM
and sanitize well) for the
cooking.
Organization” are scored
specifically based on how the
students behave during INDIFFIRENT
ORGANIZATION SUB-STANDARD GOOD SUPERB UNCOMPROMISING
cooking, the arrangement of RECIPE/TOOLS
ND
their recipes, tools and
equipment.
Execution” are scored
UNIT TEST I
EXECUTION SUB-STANDARD COMPETENT SKILLED EXEMPLARY PERFECTION
category of procedure
submitted by the students.
Appearance” are scored
APPEARANCE showmanship of the student UNINSPIRING POLISHED FINE EXTRA-ORDINARY SUBLIME
cooking, uniform, and
appearance on the cam.
Presentation” is scored
DATE:
SCORE:
physical arrangement of the
PRESENTATION ORDINARY ACCEPTABLE ACCOMPLISHED INSPIRED MASTERPIECE
dish, If the dish is well
garnish and have an aesthetic
look.
EVALUATOR:

Direction: Encircle the best answer to the following multiple-choice question. (2pts
each)
Question 1
Garlic and onion fall under which type of root vegetable?
Select one:
a. Bulbs.
b. Tubers
c. Herbs
d. Roots
Question 2
In this method, large quantities of vegetables are divided into smaller groups cooked
one at a time situation that the staff may encounter.
Select one:
a. Blanch Cooking
b. Blanch and Chill
c. Batch Cooking
d. Par-boil Cooking
ND
Question 3
The following procedures can be done to prepare processed vegetables for cooking
EXCEPT:
Select one:
a. Boiling
b. Searing
c. Blanching
d. Soaking
Question 4
The following should be observed before sautéing vegetables EXCEPT:
Select one:
a. Season the vegetables before sautéing
b. Blanch vegetables before sautéing
c. Pre-heat the pan before adding in vegetables
d. Flip the vegetables to even out fat distribution
Question 5
Which can be done to avoid potatoes and eggplants from browning without losing
some nutrients?
Select one:
a. Peel vegetables as thinly as possible leaving a thin layer of skin
b. Soak vegetables briefly in water with drops of lemon juice
c. Wash sliced vegetables in several changes of cold water
d. Peel and cut vegetables as close to cooking time as possible.
ND
Question 6
Which of the following is NOT true about mushrooms?
Select one:
a. All wild mushrooms are not safe to be eaten
b. A portobello is a mature cremini mushroom
c. Chanterelles and black trumpets are related
d. Biologically, mushrooms are not vegetables
Question 7
Which of the following is true about shallots and cabbages?
a. Both have a strong flavor and a distinctive aroma
b. Both have a mild flavor and a distinctive aroma
c. Shallots and cabbages are both green vegetables
d. Shallots and cabbages are both fibrous vegetables
Question 8
Which of the following should be done to make sure that vegetables will have an even
doneness?
Select one:
a. Cut vegetables into uniform sizes
b. Cut vegetables in small pieces
c. Cook batches of vegetables one at a time
d. None of the statements are correct
Question 9
Which of the following statements is true?
1) Cooking vegetables for a short time helps preserve their color and flavor.
2) Acids help make vegetables tender for shorter cooking time.
3) Using salt helps reduce flavor loss in vegetables during boiling.
ND
4) Highly fibrous vegetables need to be cooked longer compared to less fibrous ones
Select one:
a. 1, 2 and 3 only
b. 1, 3 and 4 only
c. 2, 3, and 4 only
d. 1, 2 and 4 only
Question 10
Which of the following statements is true?
1) Vegetables with lower fiber content require a longer time to be cooked.
2) Dry starchy vegetables need to be soaked in water before cooking or cooked using a
moist heat method.
3) The tougher the vegetable is, the more fiber it contains.
Select one:
a. 1 only
b. 1 and 3 only
c. 2 and 3 only
d. 3 only
ND
LESSON 5
PREPARING SEAFOOD DISHES
Introduction
Fish are aquatic animals that have fins, flesh and skeletons which may or may not
covered with scales. They may come from freshwater or saltwater sources. Meanwhile,
shellfish are seafood with hard outer shells intended to cover a soft body that has no
backbone. In this lesson we will present to you the types and characteristics of seafood
and common varieties of fish and shellfish.
ND
LESSON 5
PREPARING SEAFOOD DISHES
Content Standard
preparing and cooking seafood dishes
The learners independently prepare and cook
seafood dishes.
Learning Competency
1. Prepare the kitchen tools, equipment, and ingredients based on required
standard.
2. Identify steps on processing fish and shellfish.
3. Handle seafood hygienically.
ND
THIRD QUARTER
Week 6
LESSON:
- LESSON 5 – PREPARING SEAFOOD DISHES
 Introduction to Fish
 Introduction to Shellfish
OBJECTIVES:
 Identify the different parts of a fish;
 Determine the types of fish; and
 Identify the types of shellfish.
DURATION:
 One (1) week
ASSESSMENT:
 Activity: Fish and Shellfish Market
ND
LESSON 5: Introduction to Seafood
https://youtu.be/k8sE0nLA3G8
UNIT 1: Introduction to Fish

Introduction
be covered with scales. They may come from freshwater or saltwater sources. Fish flesh
is high in protein. It has a very little amount of connective tissues making it more tender
compared to meat.
ND
TOPIC 1: Types of Fish
The types of fish vary according to the water source, the fattiness of the flesh and the
body shape/ structure:
ND
TOPIC 2: Common Varieties of Fish
Knowing all the varieties of fish there is can be quite overwhelming. Indeed, there
is plenty of fish both in saltwater and freshwater sources. Here are the common varieties
of fish that we consume for food.
ND
UNIT 2: Introduction to Shellfish
Introduction
Shellfish are seafood with hard outer shells intended to cover a soft body that has
no backbone. They can be classified as mollusks, crustaceans and cephalopods. This
lesson will present the classifications of shellfish and the common varieties of each.
TOPIC 1: Types and Characteristics of Shellfish

Shellfish can be categorized as crustaceans, mollusks and cephalopods. These
types of seafood vary according to their body structure.
ND
TOPIC 2: Common Varieties of Shellfish
Several varieties of shellfish are commonly used in foodservice today. The following are
some of them:
Molluscs
 Oysters Crustaceans Cephalopods
 Mussels  Crabs  Squid
 Scallops  Shrimps and  Octopus
 Clams Prawns
 Abalone  Lobsters
 Cuttlefish
ND
MOLLUSKS
ND
CRUSTACEANS
CEPHALOPODS
ND
ACTIVITY: FISH and SHELLFISH MARKET
FULL NAME: Score:
Grade and Section:
ACTIVITY 1 FISH: INSTRUCTION: Determine the type of each according the identified
factor. ENCIRCLE the correct answer.
According to its BODY STRUCTURE, this fish is:
-------------------------------
Round Fish
Flat Fish .
-------------------------------
Round Fish
Flat Fish .
-------------------------------
Round Fish
ND
Flat Fish .
--------------------------------
Round Fish
Flat Fish
---------------------------------
Round Fish
Flat Fish .
---------------------------------
According to its FAT CONTENT OF ITS FLESH, this fish is:
-------------------------------
Fatty / Oil
Lean .
-------------------------------
Fatty / Oil
ND
Lean .
-------------------------------
Fatty / Oil
Lean
--------------------------------
Fatty / Oil
Lean
---------------------------------
Fatty / Oil
Lean
---------------------------------
ND
ACTIVITY 2 SHELLFISH: INSTRUCTION: Identify the types of the shellfish shown.
Encircle the correct answer.
Identify the types of shellfish shown in the image:
1 -------------------------------
CEPHALOPODS
MOLLUSK
CRUSTACEAN .2
-------------------------------
CEPHALOPODS
MOLLUSK
CRUSTACEAN .
3
-------------------------------
CEPHALOPODS
MOLLUSK
ND
CRUSTACEAN .4
--------------------------------
CEPHALOPODS
MOLLUSK
CRUSTACEAN
---------------------------------
ND
Identify the types of shellfish shown in the image:
5
-------------------------------
CEPHALOPODS
MOLLUSK
CRUSTACEAN .6
-------------------------------
CEPHALOPODS
MOLLUSK
CRUSTACEAN .
-------------------------------
ND
THIRD QUARTER
Week 7-8
LESSON:
- LESSON 5 – PREPARING SEAFOOD DISHES
OBJECTIVES:
DURATION:
 Two (2) weeks
ND
ASSESSMENT:
 Unit Test
 Completion of Mission Activities
UNIT TEST II
NAME: DATE:
YEAR/SECTION: SCORE:
Direction: True or False. Write TRUE if the statement is correct and NAME OF
YOUR CRUSH if the statement is FALSE. (2pts each)
Question 1
Abalones, clams and scallops are all varieties of bivalve mollusks.
Answer: _________________________
Question 2
An eel is a type of a round-bodied fish with a fatty flesh.
Answer: _________________________
Question 3
Bodies of both crustaceans and cephalopods release a red pigment when heated.
Answer: _________________________
Question 4
Bodies of both mollusks and crustaceans are covered with hard outer shells.
Answer: _________________________
Question 5
Cephalopods project ink as a defense against predators and other threat.
ND
Answer: _________________________
Question 6
Fatty fish, such as tunas and trout’s, can be grilled longer than a lean fish like snappers
and mullets.
Answer: _________________________
Question 7
Flatfishes, such as skates and rays, have cylindrical bodies and backbones on the upper
edge of their bodies.
Answer: _________________________
Question 8
One thing that differentiates a shrimp from a prawn is its distinctively-bent body.
Answer: _________________________
Question 9
Snappers, mullets and kingfishes are all lean varieties of roundfish.
Answer: _________________________
Question 10
The flesh of fish is high in protein which makes it more tender compared to meat.
Answer: _________________________
ND
LESSON 6
SEAFOOD FABRICATION
Introduction
covered with scales. They may come from freshwater or saltwater sources. Meanwhile,
shellfish are seafood with hard outer shells intended to cover a soft body that has no
backbone. In this lesson we will talk about the safety measure in handling seafood and
the basic techniques in preparing seafood for cooking. This lesson will also present to
you the procedure for cooking seafood dishes.
ND
LESSON 6
SEAFOOD FABRICATION
Content Standard

preparing and cooking seafood dishes
The learners independently prepare and cook seafood dishes.
Learning Competency
1. Handle seafood hygienically.

2. Clean, cut, and fillet seafood.
3. Demonstrate various method of cooking fish and shellfish.
4. Prepare and present fish and seafood dishes
ND
FOURTH QUARTER
Week 1
LESSON:
- LESSON 6 – SEAFOOD FABRICATION
 Handling Seafood Safety
OBJECTIVES:
 Perform and observe measures for the safe handling of seafood.
DURATION:
 One (1) week
ASSESSMENT:
ND
 Activity: Danger Zone
ND
LESSON 6: Seafood Fabrication
https://youtu.be/xMG2L36cQNo
 Perform and observe measures for the safe handling of seafood;
 Demonstrate proper procedures for preparing fish and shellfish for cooking; and
 Use different cooking methods in preparing seafood dishes.
UNIT 1: Handling Seafood Safely

Introduction
Seafood is best when cooked fresh. For this reason, as a kitchen staff, you should
know how to determine if the seafood is fresh. You must also be able to perform the
necessary procedures to retain seafood in the best possible condition. This lesson will
present the quality indicators for fresh seafood and the common procedures for the safe
handling of seafood.
TOPIC 1: Checking Seafood for Quality

Seafood can be bought fresh, frozen or cooked. Some items can also be bought in
portion cuts. As a kitchen staff, you should be able to determine if seafood is fresh
regardless of how it is packaged and sold.
ND
ND
TOPIC 2: Freezing and Storing Seafood
Purchased seafood, whether fresh or frozen, should be refrigerated immediately
to avoid food safety concerns. This is also an effective way of extending the shelf life of
seafood and preserving its desirable color, texture and scent.
Labeling Seafood for Storage

Labels can be computer-printed or handwritten as long as it is legible. Labels should
contain the following important information
 Name of the item
 Description of the product
 Date product was packed
ND
 Who packed the product?
 Use by date
 Storage conditions
If the item was purchased from an external supplier, the label must contain the
following:
 Name of the processor
 Contact details of the

processor
 Phone Number/email
 Description of the product
 Name of the product
 Date product was packed
 Who packed the product?
 Use by date
 Storage conditions
TOPIC 3: Thawing Seafood
ND
Another important measure in preventing contamination is thawing or defrosting
frozen seafood properly. Here are important reminders when thawing frozen seafood:
TOPIC 4: Minimizing Seafood Wastage
Seafood undergoes trimming and cutting before it is cooked. This might lead to
wastage and loss of profit if not done wisely. As a kitchen staff, you should be able to
look for opportunities to minimize meat wastage such as using off-cuts or the pieces of
seafood obtained from the fabrication:
ND
ND
ACTIVITY: DANGER ZONE!
FULL NAME: Score:
Grade and Section:
INSTRUCTION: Determine if the following practice of handling seafood if safe or not.

Put (✔) if the statement is SAFE and (✖) if UNSAFE. (2pts each)
1. _______Fish with pale gill and bodies are still used to maximize profit and minimize
food wastage.
2. _______Shrimp with detached head and lower prices are not bought even if it will
increase revenue.
3. _______Frozen clams in the shells are thawed in the microwave to shorten the
preparation time.
4. _______Squid with foggy eyes are lower prices are bought to be used for side
dishes.
5. _______Fish with unpleasant smell are taken out of storage and discarded to
avoid being cooked.
6. _______Mussels that do not respond to touch are mixed with the live ones and
prepared for food service.
7. _______Fish bought live are placed in coolers surrounded with ice to keep them
fresh.
8. _______The scallops bought have flesh resting on a thin milky liquid.
ND
FOURTH QUARTER
Week 2
LESSON:
 Preparing Fish for Cooking
 Preparing Shellfish for Cooking
OBJECTIVES:
 Perform and observe measures for the safe handling of seafood; and
 Demonstrate proper procedures for preparing fish and shellfish for cooking.
DURATION:
 One (1) week
ASSESSMENT:
 Activity: What’s the Cut
ND
ND
UNIT 2: Preparing Fish for Cooking
This lesson will present the basic techniques for preparing fish for cooking such as:
 Removing the scales;
 Gutting;
 Deboning;
 Filleting; and
 Cutting portions of fish.
TOPIC 1: Scaling and Gutting a Fish
Fish preparation techniques may require fish to be scaled first before
cooking. The following are the procedures for removing the scales and the
viscera of a fish.
https://youtu.be/kkSHp_39BbY
Procedures for Scaling and Gutting a Fish
1. Hold the fish firmly using one of your hands. The tail side should be pointed away
from you. You can also secure the fish on a clean surface or under running water.
2. Remove the scales. Starting from the tail side up to head of the fish. Scale the
part of the fish behind the head. You can use a spoon or the dull edge of a knife
to remove the scales.
3. Cut the fins and the tail of the fish. Be careful when working with fins to avoid
getting pricked.
4. Rinse the fish to remove the scales.
5. Remove the gills. Cut the part the connects the head to the underside of the fish.
6. Cut the parts connecting the gills to the body of the fish.
7. Remove the gills gently. Parts of the viscera or the innards of the fish will also be
pulled out with the gills.
8. Remove the remaining innards.
ND
9. Rinse the fish under running water. Let the water clean the cavity of the fish to
wash out the blood and the innards left inside.
TOPIC 2: Filleting a Fish
Depending on the type of fish, bones may be fine or course making the
flesh difficult to eat. This is the reason why the fillet of fish is widely consumed
today. The following are the procedures for preparing fillets of fish.
https://youtu.be/_L1wRL7FZso
Procedures for Filleting a Round Fish

1. Remove the guts and scale the fish if necessary.
2. Remove the head by making a V-shape cut behind the head.
3. Starting from the head part, cut along the spine of the fish. Cut deep enough that
the knife goes beyond the spine.
4. Secure the fish firmly by resting your free hand on the body of the fish. Starting
from the head part, carefully scrape the flesh off of the bone. Keep slicing until
you reach the flesh at the tail.
5. Turn the fish and scrape the flesh on the other side.
6. Once you have fillet both sides, trim the fillet to lessen the belly fat and remove
the fins.
7. Run your finger along the middle of the fillet to feel for bones. Use your hands or
tweezers to pluck the bones out.
8. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while
pulling the skin gently. Make a sawing motion to easily separate the skin from the
flesh.

ND
Filleting a Flat Fish
1. Secure the fish in position by pressing it gently.
2. Make a straight cut along the backbone of the fish.
3. Starting from initial cut, gently scrape the flesh off of the bones. Pull the flesh
gently until all of it is detached from the whole fish.
4. Do step three until you get two fillets from the upper and lower part of the fish.
5. Turn the fish and scrape the flesh on the other side.
6. Trim the fillets to lessen the belly fat and to remove the fins.
7. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while
pulling the skin gently. Make a sawing motion to easily separate the skin from the
flesh.
TOPIC 3: Cutting Portions of Fish

Fish are commonly sold in the following portion cuts:
Guidelines for Cutting Portions of Fish

The following are measures you must observe when preparing portion cuts of fish:
 Gently cut flesh from the bones.
 Cut as close to the bones as possible when preparing fillets.
 Cut fish as evenly as possible to ensure that it will be cooked evenly
 Use a sharp knife.
 If scaling is necessary, do it before fish is cut into portions.
 Always remove the guts before cutting the fish.
ND
ND
ND
ND
UNIT 3: Preparing Shellfish for Cooking
Introduction
Shellfish have delicate and flavorful flesh. However, there are also elements
in shellfish that need to be removed for the good qualities of these types of
seafood to be achieved. This lesson will present you the basic procedures for
preparing shellfish for cooking.
TOPIC 1: Cleaning and Deveining Shrimps and Prawn

Deveining is the method of removing the vein/ intestine of shrimp or prawn to retain its
clean taste. Shrimps and prawns can be deveined raw or cooked. When cooked, these
have firmer flesh making them easier to devein. However, shrimps and prawns to be
used for sautéing or grilling should be deveined raw.
https://youtu.be/2_e-XlxhpYw
Procedures for Deveining Shrimps

Here are the procedures for deveining shrimps:
1. Cut the legs, antenna and the claws of the fish.
2. Remove the pointed shell at the tail part of the shrimp.
3. Pinch the tails of the shrimp to squeeze out the liquid inside. Removing this liquid
decreases the unpleasant flavor and scent of the fish.
4. Deshell the shrimp. Remove the shells gently. You can leave the last shell
attached to the tail. If necessary, you can also leave the head attached to the
shrimp.
5. Devein the shrimp. Make a cut at the back of the shrimp using a sharp knife.
Make shallow cuts for deveining and deeper cuts for butterflied shrimps.
6. Use the tip of the knife to pull out the vein or intestine of the shrimp or prawn.
Discard the intestines.
ND
7. Rinse the shrimps under running water
TOPIC 2: Getting Crabmeat
Crab and lobster can be difficult to eat. There are also dishes that require
crab and lobster meat to be taken out of the shell before cooking. Crabs and
lobster should be boiled or steamed before removing the meat.
https://youtu.be/ITp8YtAsDB8.
Procedures for Getting Crabmeat
The following are the procedures for getting crab and lobster meat.
1. Blanch the crab in boiling water. Wait until color the crab turns orange. Take the
crab out of the pot and cool.
2. Remove the smaller plate on the underside of the crab.
3. Take out the shell covering the top side of the crab to expose its inside.
4. Remove the gills and discard. Doing this will show the meat underneath.
5. Take the meat and set aside.
6. Split the crab into two.
7. Remove the remaining meat.
8. Take the limbs and crack the legs open.
9. Pull out the meat.
10. Break the claws into sections by twisting the joints.
TOPIC 3: Cleaning Oysters, Mussels and Clams

Bivalves vary in terms of size, texture and preparation techniques. Here are the
procedures for cleaning and preparing bivalves for cooking:
 Cleaning and Opening Oyster
 Cleaning and Debearding Mussels
 Cleaning Clams
ND
Cleaning and Opening Oysters
Oysters may be purchased unopened, shucked or out of the shell. Most
dishes use oysters on the shell to let it rest on its own liquid referred to as liquor
https://youtu.be/cMvVO20yEo4
Procedures for Cleaning and Opening Oysters
Here are the procedures for cleaning and opening oysters.

1. Clean the oysters. Use a brush to scrub the shells until clean.
2. Blanch the oyster in boiling water for 2-3 minutes. The amount of water should
be enough to cover the oysters completely.
3. Take the oysters out of the pot.
4. Rinse the oysters under cold water to arrest cooking.
5. Open the oysters. Secure the oyster on a clean surface using one of your hands.
6. Take the oyster knife. Look for a point where you can easily prod the knife inside
the oyster. Prod until the widest part of the knife is inside the bivalve.
7. Twist the blade to force the shell open.
8. When the shell opens, gently slide the knife between oyster and the top shell to
separate the two.
9. If necessary, do the same to release the oyster from the bottom shell.
ND
Cleaning and Debearding Mussels
Mussels cling to rocks underwater through their “beards.” These thread-like membranes
should be removed before mussels are cooked.
https://youtu.be/Iiuj2ftJwU0
Procedures for Cleaning and Debearding Mussels

The following are the procedures for cleaning and bearding mussels:
1. Put the bivalves in a colander or a bowl and rinse the mussels under cold running
water. Clean the outer shells to remove seaweed and dirt.
2. Blanch the mussels in a pot of boiling water. The amount of water should be
enough to cover the mussels completely. Wait until most of the mussels have
opened.
3. Take the mussels out of the pot and rinse under cold running water to arrest
cooking.
4. Debeared the mussels. Pull the hair-like fiber gently. Discard the mussels that did
not open.
ND
Cleaning Clams
The most important factor to look into when cleaning clams is to get rid of
the sand that the clams might have taken in.
https://youtu.be/M1Km2DAxA5k
Procedures for Cleaning Clams

To clean clams:
1. Clean the clams. If necessary, brush the shells to remove seaweed and dirt.
2. Put the bivalves in a bowl of water. Soak them for 30 minutes. Doing this will let
the clams spit the sediments out.
3. Discard the sediments and change the water. Soak the clams in a bowl of plain
water for another 30 minutes.
4. Discard the sediments and change the water. Soak the clams until no sediment is
visible on the base of the bowl or basin.
5. Blanch the clams in a pot of boiling water. Wait until most of the clams have
opened.
6. Take the clams out of the pot. Rinse the clams under cold running water to arrest
cooking. Sort the clams that did not open.
ND
TOPIC 4: Cleaning a Squid
Cephalopods contain an ink sac, an internal spine and a beak that needs to
be removed before these items are cooked.
https://youtu.be/G3ROn_hGbcg
Procedures for Cleaning a Squid

Here are the procedures for cleaning a squid:
1. Wash the squid thoroughly under running water.
2. Hold the body firmly. Pull the tentacles gently. The innards of the squid will come
out with it.
3. Feel for the spine. Pull it out gently.
4. Peel the skin off. The flippers will come out with the skin.a
5. Clean the tentacles if necessary. Remove the sinews and the beak.
ND
ACTIVITY: WHAT’S THE CUT
FULL NAME: Score:
Grade and Section:
Activity 1:
INSTRUCTION: A. Instruction: Match the column A to the corresponding correct in

column B. Write only the letter in space before the number. (2pts each)
Column A Column B
_____ 1. Both sides of the fish are scraped from the back bone a. FRIED
and can be made skin on or without the skin.
_____ 2. Cuts of fish crosswise. Up to 2 inches are cut from the b. DRAWN
part between the and the tail of fish. This cut is also known
c. STEAK
as supreme.
_____ 3. Fish is cut from one side all the way to the other but
d. TRANCHE
the opposite side of the cut was left attached. This cut is
usually done to small to medium-sized round fish. e. DRESSED
_____ 4. Thin slices of fillet usually breaded and deep fried.
_____ 5. Whole fish with viscera removed. The head and tail f. GOUJONETTE
are removed and the fish may or may not be scaled.
_____ 6. A slice of fish fillet cut at a certain angle to widen its g. BUTTERFLY
surface area.
_____ 7. Fish is cut crosswise perpendicular to backbone. h. FILLET STEAKS
When taken from found fish this cut is called darne while
i. FILLET
troncons are cut from flatfish. When deboned, this cut is
known as wheel.
_____ 8. Whole fish with viscera (innards) removed.
ND
Activity 2
INSTRUCTION: Answer the following questions about the common shellfish
preparation techniques. (2pts)
1. Deveining is the method of removing the vin/intestine of shrimp or a prawn to retain
its clean taste. Shrimps and prawns can be deveined raw or cooked. When cooked, these
have firmer flesh making them easier to devein. However, shrimps and prawns to be
used for sauntering of grilling should be deveined raw.
What can you use to pull the vein of the shrimps and prawn?
a) Knifes. …
b) Homers.
c) Twine.
Rules and Regulations
2. Crab and lobster can be difficult to eat. There are also dishes that require crab and
lobster meat to be taken out of the shell before cooking. Crabs and lobsters should be
boiled or steamed before removing the meat.
Which is the best way to take the flesh out of lobster claws?
a. Break the claws using knife handle. …
b. Twist the claw and pull it away from the body.
c. Break the shell finely and separate the meat from the broken shell.
3. Oyster may be purchased unopened, shucked or out of the shell. Most dishes used
oyster on the shell to let is rest on its own liquid referred to as liquor.
The surface of the oyster shell is rough and may out you during shucking. What can you
use to avoid this?
a. A pair of rubber gloves.
b. A sharp shucking knifes.
c. A pair of wire mesh gloves. …
ND
4. Unlike mussels’ clams do not have the “beard” that need to be removed. Clams do
not also have the hard shells that need to be shucked like oyster do. The most important
factor to look into when clearing clams is to get rid of the sand that clams might have
taken in
The water used to soak clams should be changed until?
a. The clams are all open.
b. No sediment is visible at the base of the bowl basin. …
c. The water should be changed only once.
5. Cephalopods contain an ink sac, an internal spine and a beak that needs to be
removed before these items are cooked.
What is the difference between the procedures for cleaning squid and cleaning an
octopus?
a. Cleaning an octopus include removing the beak.
b. Cleaning a squid involves removing the membrane that covers the body.
c. There is no difference between the procedure for cleaning a squid and an
octopus. …
ND
FOURTH QUARTER
Week 3
LESSON:
 Cooking Seafood Dishes
 Plating Seafood Dishes
OBJECTIVES:
 Use different cooking methods in preparing seafood dishes
DURATION:
 One (1) week
ASSESSMENT:
 Activity: Is It Done?
ND
UNIT 4: Cooking Seafood Dishes
Introduction
Most seafood has naturally tender meat that needs to be cooked quickly
to prevent overcooking. However, there is also seafood with flesh that needs to
be cooked longer in order to attain the desired tenderness. This lesson will
present the common dry and moist heat methods of cooking seafood dishes.
TOPIC 1: Roasting and Baking Seafood
Roasting and baking are done by applying direct heat to the seafood without
added moisture. This method is best for the whole seafood and thick cuts of fish
to let the browning of both sides without overcooking the inside. Seafood items
that are commonly roasted are:
 Salmon;
 Grouper;
 Snapper;
 Perch;
 Rainbow Trout; and
 Lobster.
ND
Baked or roasted seafood roasts can get overcooked easily. For this reason,
some seafood is wrapped with liquid, seasonings or both in order to preserve the
flavor and to create an appetizing aroma. Seafood roasts are usually wrapped in:
 Foil;
 Paper (En Papillote);
 A thick layer of sea salt; and
 Puff pastry (En Croute).
ND
Oyster Rockefeller
https://youtu.be/M0zsi9pL4YQ
Ingredients:
1 dozen Oysters, blanched and opened, left on one
2 Tbsp shell
3 strips Spinach, chopped
¼ cup Bacon
½ Tbsp All-purpose cream
tt Butter
Salt and pepper
Yield: 4 to 6 Servings
Procedure:
1. Rest the oyster on a bed of rock salt.
2. Render the bacon fat.
3. Chop the bacon into small square pieces and set aside.
4. Blanch the spinach and wring out excess moisture.
5. Chop the spinach coarsely.
6. In a saucepan, melt a small amount of butter, put in a little olive oil and saute the
spinach.
7. Add in the cream and season with salt and pepper.
8. Put the spinach and cream evenly on top of the oyster.
9. Top with bits of bacon.
10. Bake for 3 to 5 minutes at 360°F or 180°C.
11. Plate and serve.
ND
Baked Mussels
https://youtu.be/f_pZndq9jwI
Ingredients:
1 dozen Mussels, blanched and opened, left on one
1 Tbsp shell
1 tsp Butter
1 Tbsp Olive oil
2 Tbsp Garlic, minced
tt Basil, chopped finely
Salt and pepper
Procedure:
1. Rest the mussels on a bed of rock salt.
2. In a pan, heat olive oil and butter.
3. Put in the garlic.
4. Add the chopped basil.
5. Put the garlic and basil mixture evenly on top of the mussels.
6. Bake for 3 to 5 minutes at 360°F or 180°C.
7. Plate and serve.
ND
TOPIC 2: Broiling and Grilling Seafood
Broiling and grilling are methods of cooking where an item is exposed
directly to the source of heat. Broiling applies heat from a source above the item
while grilling or pan-broiling apply heat from a source below.
Broiling and grilling are best for:
 Whole and filleted fish;
 Lobsters;
 Clams and oysters; and
 Squids and octopi.
Smoking Seafood
Smoking is a method of cooking an item slowly over a low fire. This
method was then used to preserve food. Now, smoking is directly attached with
barbecuing for the distinct flavor and tenderness it creates.
Any seafood can be smoked but the most common are:
-Tuna, -Mackerel, -Salmon
ND
Olive and Herb Stuffed Grilled Salmon
Ingredients:
4 pcs Salmon fillets
1 1/2 cup Milk
1 cup Lemon juice
1 cup Black olives, pitted and minced
1 Tbsp Lemon zest
½ cup Parmesan c1eese, grated
¼ cup Dill
¼ cup Parsley
¼ cup Basil
Procedure:
1. Soak the fillet in milk. Leave for a few minutes to let the milk eliminate the
unpleasant taste and odor of the fish.
2. Mix lemon juice, olives, lemon zest, cheese, parsley, basil and dill in a bowl.
3. Place the filling in the center of each salmon fillet.
4. Fold the corners of the salmon into the center to create an enclosure for the
stuffing. Secure the corners with toothpicks.
5. Pre-heat the grill to medium to hot.
6. Oil the sides of the grill.
7. Place the salmon on the oiled sides of the grill for indirect grilling. Grill the
salmon until the flesh turns opaque and the stuffing is brown.
8. Remove the toothpicks. Plate and serve.
ND
Grilled Salmon with Thyme and Lemon
Ingredients:
4 pcs Salmon fillet steaks
¼ cup Lemon juice
1 1/2 cup Milk
2 Tbsp Olive oil
1 tsp Lemon zest
2 tsp Thyme leaves, chopped
2 tsp Garlic, minced
As needed Salt
Optional Lemon wedges
As needed Eggplant (for the vegetable skewers)
As needed Bell pepper (for the vegetable skewers)
As needed Onion (for the vegetable skewers)
As needed Mushroom (for the vegetable skewers)
As needed Zucchini (for the vegetable skewers)
Yield: 4 Servings
Procedure:
2. Prepare the marinade. Mix the lemon juice and olive oil and put in the thyme,
garlic and lemon zest.
3. Marinate the salmon for 15 to 30 minutes. Make sure that the marinade coats the
fish evenly.
4. Pre-heat the grill and brush it with a thin layer of oil.
5. Grill the salmon flesh side first. Cook each side for 4 to 5 minutes. The salmon
should be light in color and flaky up to the thickest part.
6. You can squeeze the fresh lemon into the fillet before taking the salmon off the
grill.
7. Plate and serve with the vegetable skewers.
ND
TOPIC 3: Sautéing and Searing Seafood
Sautéing is a cooking method where small cuts or whole small fish and
shellfish are tossed in a pre-heated sauteing pan until the desired doneness is
attained. This method is usually performed before another method of cooking.
Meanwhile, searing is the method of browning the surface of seafood to trap the
juices and to achieve the flavor brought about by the caramelization process.
Searing is also done as a preliminary procedure for some dishes.
ND
Pan-Seared Salmon in Basil and Cream Sauce
https://youtu.be/fFdAvbEhzIM
Ingredients:
1 pc Salmon wheel, cut into two and skinned
½ cup Milk
2 Tbsp Lemon juice
2 Tbsp Olive oil
1 Tbsp Basil leaves, chopped finely
1 Tbsp Onion, minced
¼ cup Cooking wine, white
tt Salt and pepper
Yield: 1 Serving
Procedure:
1. Soak the salmon in milk for a minute and pat dry.
2. Season with lemon juice, salt and pepper.
3. Heat the pan, drizzle olive oil and put in the butter.
4. Sear the salmon. Tilt the pan to check if the fish is ready to be turned.
5. Turn the fish using a spatula and sear.
6. Wait until the fish is done.
7. Take the fish off of the fire for carry-over cooking.
8. For the sauce, heat another pan.
9. Put in the white wine.
10. Add the onion and the basil leaves and simmer.
11. Put in the cream.
12. Season with salt and pepper and simmer.
13. Plate and serve.
ND
TOPIC 4: Frying Seafood
Frying cooks’ items in fat. This method can be done in two ways:
 Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat
 Deep- fat Frying - submerging food into hot oil in a temperature which can
range between 325°F (165°C) and 400°F (200°C)
ND
Meunier Lapu-Lapu in Lemon Butter Sauce
https://youtu.be/tiwc6GZiVsE
Ingredients:
250 g Lapu-Lapu fillet, skinned
½ cup Milk
1 Tbsp Lemon juice
¼ cup All-purpose flour
2 Tbsp Olive oil
tt Salt and pepper
Yield: 2 Servings
Procedure:
2. Pat dry and season the fish with salt and pepper.
3. Dredge the fish in flour. The flour should be just enough to cover the surface of
the fish. Pat the fillet to remove excess flour.
4. In a pan, heat butter and olive oil.
5. Shallow fry the fillet until golden brown. Turn the fish to cook both sides. Use a
spatula to avoid damaging the fillet.
6. Take the fish out of the pan. Place the fillets on a paper towel to remove excess
oil.
7. For the sauce, prepare a double boiler.
8. Emulsify butter and lemon juice. Whisk the lemon juice vigorously as you drop
small amounts of butter. Whisk until the mixture is even and smooth in texture.
9. Plate the fish with the sauce and serve.
ND
Crab Cakes
https://youtu.be/61e8Ghgrk-c
Ingredients:
250 g Crab meat
½ cup Carrot, diced finely
½ cup Celery, diced finely
½ cup Onion, diced finely
2 Tbsp Butter
1 Tbsp Cooking wine, white
As needed Eggs, beaten
As needed Bread crumbs
As needed Flour
As needed Olive oil
tt Salt and pepper
Procedure:
1. Melt the butter in a pan.
2. Sweat the carrot, celery and onion.
3. Put in the crab meat and saute briefly.
4. Add in the white wine and the lemon juice.
5. Season with salt and pepper.
6. Sautee until crab meat is cooked. Cooked crab meat does not stick to the surface
of the pan.
7. Sprinkle with flour. The flour should be just enough to bind the crab meat and
the vegetables.
8. Remove the crab meat from the heat and cool.
9. Once cooled, mold the mixture into the desired shape.
10. Dredge the crab meat in flour. Pat to remove the excess flour.
11. Soak the crab meat in the egg.
12. Coat the crab with bread crumbs. Make sure that rings are evenly coated with the
breading.
13. Heat the pan and the cooking oil.
14. Shallow fry the crabs until golden brown.
15. Plate and serve with mayonnaise and garlic dip.
ND
Calamari
https://youtu.be/891eThClAso
Ingredients
1 kg Squid, cut into rings
2 cups Cooking oil
2 Tbsp Lemon juice
As needed Bread crumbs
As needed Eggs (beaten)
As needed Flour
tt Salt and pepper
Procedure
1. Marinate the squid in lemon juice. Season with salt and pepper.
2. Dredge the squid in flour. Pat the squid to remove the excess flour.
3. Soak the rings in the egg.
4. Coat the squid with bread crumbs. Make sure that the rings are evenly coated
with the breading.
5. Heat the pan and the cooking oil.
6. Deep fry the squid until golden brown.
ND
TOPIC 5: Braising and Stewing Seafood
Braising involves slow cooking an item in a covered pot at a low
temperature for a long time. In braising, the item is seared or sautéd first before
adding it to stock or other liquids to start the slow cooking. Meanwhile, stewing
is a method of cooking an item by submerging it completely with water or other
liquid and simmering it until tender. This procedure usually takes two to four
hours.
Seafood items are not commonly stewed or braised because of the natural
tenderness they possess. However, when braising or stewing seafood, the gravy
or the sauce is usually prepared first. The seafood is usually added last and
simmered until done.
ND
TOPIC 6: Steaming and Poaching Seafood
Poaching is cooking an item by submerging it in the water at 100º Celsius.
Meanwhile, steaming is cooking food with the heat from evaporated water.
ND
Cooking Sous Vide Seafood
This method cooks an item gently to the desired doneness by soaking it
vacuum-sealed in water heated according to the internal temperature of the item.
This method relies heavily on temperature control.
Sous vide is preferred by many for the following results:
 Food is consistently cooked evenly throughout.
 Food is more flavorful since it cooks in its own juices.
 Less food is wasted due to reduced moisture loss.
 There is no worry for overcooking.
ND
ND
Steamed Lapu-Lapu Paupiette with Leek-Cream Sauce
https://youtu.be/IXWTwOGP_0Y
Ingredients:
250 g Lapu-Lapu fillet, skinned
½ cup Spinach
1 Tbsp Leeks, rings
½ cup All-purpose cream
½ cup Olive oil
1 Tbsp Lemon juice
1 Tbsp Butter
tt Salt and pepper
As needed Leeks, blanched
Yield: 3 Servings
Procedure:
1. Season the fillet with salt and pepper. Set aside.
2. Blanch the spinach.
3. Chill under running water and wring out excessive moisture.
4. Chop the spinach coarsely.
5. In a saucepan, melt a small amount of butter, put in a little olive oil and saute the
spinach.
6. Spread the sauteed spinach on the fillet.
7. Roll the fillet into a paupiette.
8. Secure the roll by tying a blanched leek around it.
9. Place the rolls in a baking pan with the open side face-down.
10. Cover the baking pan with a cling wrap. This will trap the vapor inside the baking
pan keeping the fish moist and flavorful even after steaming.
11. Steam the paupiettes until done.
12. In a saucepan, melt butter and put in lemon juice.
13. Add the cream, put in the leeks and whisk until desired consistency is attained.
14. Plate the fish together with the sauce and serve.
ND
Unit 5: Plating Seafood Dishes
Introduction
This lesson will present some reminder to help you determine if the
seafood you are cooking is done. A topic on the common accompaniments for
seafood dishes will be presented as well.
TOPIC 1: Checking Seafood for Doneness

Most seafood can be cooked quickly. However, there are items that
require a longer period of time for the desired doneness to be attained. The
following are pointers that you should look for when checking seafood for
doneness.
ND
TOPIC 2: Guidelines for Plating Seafood
Accompaniments vary according to the type of seafood and the method of
cooking used. Accompaniments should add contrast while complimenting the
dish. The following are the common sauces and side dishes for seafood recipes.
There are other common guidelines that the kitchen staff should observe when plating
dishes for food service. The following are some of the important aspects of plating that
you should look into:
 Uniformity - Same dishes should be the same in terms of color, size, shape and
portion size. Another way of making the dishes uniform is by presenting the same
dishes with the same utensils and made out of the same materials.
 Simplicity and Stability - Dishes should be assembled as simple as possible
without compromising their visual appeal. Too elaborate arrangements should be
avoided in order to keep the stability of the dish. The more toppings you put into
the base result to higher chances that the dish will fall out when taken by the
diners.
 SHIFT (Shape, Height, Interest, Flavor and Taste) - This five-letter mnemonic
means making sure that:
- The plate shows various shapes which can be in uniform or varying sizes;
- Height is considered as another dimension in arranging the elements on the
plate;
- Colors and texture are put into and set up effectively enough for the plate to be
appealing and enticing; and
- The flavor and taste of the dish are made sure to be pleasing to the diners the
same way as they were satisfied by the visuals of the plate.
ND
 Portion - Each plating of the same dishes should be the same in terms of count,
weight and volume.
 Safety and Sanitation - When plating, you should make sure that all the utensils
are clean and safe to be used by the guests. Ceramic crockery and cutlery items
should be free from cracks. Stainless or iron tableware should not have dents and
rust. More importantly, the doneness and freshness of food should be checked
before serving. It should be made sure that cooked food items will be served
cooked and raw items will be served fresh.
ND
TOPIC 3: Common Accompaniments for Seafood Dishes
Accompaniments vary according to the type of seafood and the method of
cooking used. Accompaniments should add contrast while complimenting the
dish. The following are the common sauces and side dishes for seafood recipes.
ND
ACTIVITY: IS IT DONE?
FULL NAME: Score:
Grade and Section:
INSTRUCTION: Determine if the following seafood if it is done or not. Put ( ✔) if the
statement is DONE and (✖) if NOT. (2pts each)
1. _______The dorsal fin of fish baked whole come out when pulled.
2. _______Sauteed shrimps have grey shell and flesh.
3. _______Flesh of seared scallops are opaque.
4. _______Shells of poached mussels are closed.
5. _______Flesh of squids and cuttlefish are fork tender.
ND
FOURTH QUARTER
Week 4-5
LESSON:
OBJECTIVES:
 Use different cooking methods in preparing seafood dishes
DURATION:
 Two (2) weeks
ASSESSMENT:
 Performance Task Cooking
 Unit Test
 Completion of Missing Activities
ND
PERFORMANCE TASK1: COOKING SEAFOOD DISH!
DIRECTIONS: The student will prepare two (2) Seafood dishes base on the ingredient
and procedure they choose and document how it done.
ND
NOTRE DAME OF TRECE MARTIREZ, INC.
Don Bosco Executive Village, Trece Martires Cavite
“The School that Builds Character”
SY: 2020-2021
Subject: Cookery NC II (CRITERIA of scoring in Cooking Seafood Dishes)
NAME: DATE:
GRADE & SECTION:
LOWEST SCORE HIGHEST
CATEGORY COMPETENCY
1 5 10 15 20
Cleanliness” are scored
environment. If the MINIMAL
CLEANLINESS UNPLEASANT ACCEPTABLE GOOD EXCELLENT
environment is good (clean PROBLEM
and sanitize well) for the
cooking.
Organization” are scored
specifically based on how the
students behave during INDIFFIRENT
ORGANIZATION SUB-STANDARD GOOD SUPERB UNCOMPROMISING
cooking, the arrangement of RECIPE/TOOLS
their recipes, tools and
equipment.
ND
Execution” are scored
EXECUTION SUB-STANDARD COMPETENT SKILLED EXEMPLARY PERFECTION
category of procedure
submitted by the students.
Appearance” are scored
APPEARANCE showmanship of the student UNINSPIRING POLISHED FINE EXTRA-ORDINARY SUBLIME
cooking, uniform, and
appearance on the cam.
Presentation” is scored
physical arrangement of the
PRESENTATION ORDINARY ACCEPTABLE ACCOMPLISHED INSPIRED MASTERPIECE
dish, If the dish is well
garnish and have an aesthetic
look.
EVALUATOR:

UNIT TEST III
NAME: DATE:
YEAR/SECTION: SCORE:
Direction: Encircle the best answer to the following multiple-choice question. (2pts
each)
Question 1
A portion cut which is a slice cut from fillet of a large flat or round fish, usually cut in an
angle.
Select one:
a) Goujonette
b) Darne
c) Tranche
d) Paupiette
Question 2
Based on the sample label above, what
does AUG 15, 2012 indicates?
Select one:
a) The date until when the item is still
safe to be consumed.
b) The date when the item was
purchased and received.
c) The date when the item was packed for storage.
d) The date when the item was packed by the manufacturer.
ND
Question 3
Complete the procedure for deveining a shrimp.
Deshell the shrimp/ prawn. Remove the head and tail.
Using a sharp knife, make a cut at the back of the shrimp/ prawn.
_____________________.
Select one:
a) Rest the shrimp on the board and secure it in place.
b) Discard the intestine and rinse the shrimp/prawn.
c) Blanch the shrimp quickly to make the flesh firm.
d) Pull out the intestine of the shrimp/ prawn.
Question 4
Complete the procedure for filleting a round fish.
Make a straight cut along the backbone of the fish.
________________________.
Do step three until you get two fillets from the upper and the lower part of the fish
Select one:
a) Turn the fish and scrape the flesh on the other side.
b) Trim the fillets to lessen the belly fat and to remove the fins.
c) Gently scrape the flesh off of the bone from the cut initially created.
d) Make a cut along the upper fins deep enough to reach the initial cut.
ND
Question 5
In this cooking method, seafood is usually sautéed or seared, then finished in a covered
pot at a lower temperature while sitting in some amount of flavored liquid.
Select one:
a) Braising
b) Steaming
c) Poaching
d) Stewing
Question 6
The best way to remove the beak of a squid is by:
Select one:
a) Gently pressing the body of the squid
b) Removing the innards with the head
c) Cutting it out using a sharp knife
d) Pulling the tentacles gently
Question 7
The following are desirable qualities of fish EXCEPT:
Select one:
a) Firmly attached scales.
b) Foggy and sunken eyes.
c) Agile and active movement.
d) A firm flesh with a rich color.
ND
Question 8
The following should be done when poaching or steaming seafood EXCEPT:
Select one:
a) Poach seafood with spices until tender
b) Boil broth first before putting in seafood for poaching
c) Do not use more liquid than necessary
d) Marinate the fish properly before poaching or steaming
Question 9
The following should be observed when cutting portions of fish EXCEPT:
Select one:
a) If necessary, scale the fish before cutting
b) Use a sharp knife when cutting fish into portions
c) Portion cuts should be as even in size as possible
d) Avoid damaging the guts of fish when cutting
Question 10
The following should be observed when searing or sautéing seafood EXCEPT:
Select one:
a) Turn seafood frequently to avoid burning the sides of the fish
b) Before searing or sautéing, add a small amount of fat to a pre-heated pan
c) Dredge seafood in flour before searing to add color and to retain moisture
d) Sear fish with the skin side down of belly side down if fish is skinned
ND

Cookery Module 2

Caricato da

Informazioni sul documento

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

Cookery Module 2

Caricato da

Copyright:

Formati disponibili

NOTRE DAME

OF TRECE MARTIREZ, INC.

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

Senior High School

Mr, BRENNAN ROI S. DUAG

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

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

LESSON 5: Preparing Seafood Dishes

LESSON 6: Seafood Fabrication

 Determine the types and characteristics of vegetables;

Unit 1: Introduction to Vegetables

 Cook for as short a time as possible.

4. Asparagus. 9. Brussel Sprout.

5. Avocado. 10. Sweet Potato.

TOPIC 1: Preparing Fresh Vegetables for Cooking

Guidelines for Preparing Vegetables for Cooking

TOPIC 2: Handling and Preparing Processed Vegetables

Due to the high perishability of fresh vegetable products, seasonal variations in

Preparing Frozen Vegetables:

Guidelines for Handling Dried Vegetables

1. Pick over to remove any foreign particles and rinse well.

Handling Freeze-Dried and Other Dehydrated Vegetables

 Follow the manufacturer’s directions for reconstituting these products. Many

INSTRUCTION: Determine if the following statement is a Fact or a Fake. (2pts)

1. Both fresh and dried legumes should be soaked in water overnight.

3. Vegetables purchased frozen can be cooked shorter compared to vegetables

4. The application of heat toughens up the fiber in vegetables.

5. Acids such lemon juice help prevent the darkening of white-pigmented

TOPIC 1: Boiling and Steaming Vegetables

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

 Par-cooking/ Parboiling - Vegetables are cooked to partial doneness, to prepare

Procedure for Boiling Vegetables

Procedure for Sautéing Vegetables

TOPIC 3: Braising and Stewing Vegetables

In quantity cooking, it is rarely possible to cook individual vegetable portions to

 Blanch-and-Chilling - a method that involves partial cooking and chilling

INSTRUCTION: Answer the following questions about methods of cooking vegetables.

1. BOILING AND STEAMING

 Blanching – Vegetables are immersed briefly, usually 30 secs to 1 min,

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

4. BROILING AND GRILLING

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

“The School that Builds Character.”

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

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

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

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

UNIT 1: Introduction to Fish

TOPIC 1: Types and Characteristics of Shellfish

Email Address: Date:

FULL NAME: Score:

Grade and Section:

According to its BODY STRUCTURE, this fish is:

According to its FAT CONTENT OF ITS FLESH, this fish is:

Identify the types of shellfish shown in the image:

1. The learners demonstrate an understanding

1. Handle seafood hygienically.

At the end of this unit, you should be able to:

 Perform and observe measures for the safe handling of seafood;

 Use different cooking methods in preparing seafood dishes.

UNIT 1: Handling Seafood Safely

TOPIC 1: Checking Seafood for Quality

Labeling Seafood for Storage

 Name of the item