The document outlines a cookery class activity involving riddles related to seafood and its local and English terminologies. It describes the classification of seafood, including fin fish and shellfish, and details the different market forms of fish. Additionally, it sets learning objectives aimed at preparing and presenting various market forms of fish, along with assessment criteria for safety, preparation, teamwork, and time management.

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

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

6. 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

7. 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

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

9. 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?

10. 5.
Which fish is the most
famous?

11. 6.
What is a knight’s favorite
seafood?

12. 7.
What do you call the math
class that fishes studied in
Finding Nemo?

13. 8.
If clams are greedy, not
willing to share, this means
that they are?

14. 9.
What brand of Gasoline
Company do mollusks use to
fuel their cars?

15. 10.
What kind of horse can swim
underwater without coming
up for air?

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

17. EEL Kasili

18. Milk fish Tilapia

19. Cat fish Agok-ok

20. Octopus Pugita

21. Squid Nocos

22. Shrimp Pasayan

23. 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?

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

25. 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.

26. Classification of Seafoods

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

28. 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

29. Parts of a fish

30. 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.

31. 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)

32. Market forms of Fish

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

34. 2. Drawn
- viscera removed

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

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

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

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

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

40. Characteristics of Shellfish
A. 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.

41. 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.

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

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

44. 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

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

47. 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

49. 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.

50. Thank you & Have a nice day!