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TLE-H.E. COOKERY
Quarter 2 – Module 5:
HANDLE SEAFOOD DISHES
TLE – Grade 10
Alternative Delivery Mode
Quarter 2 – Module 5: Handle Seafood Dishes
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Shahani P. Felicer
Editor: Emma Concepcion S. Reso-or
Reviewer: Emma Concepcion S. Reso-or
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar,TM, Ed.D. Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr.,Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 2 – Module 5
Handle Seafood Dishes
Introductory Message
For the facilitator:

Welcome to the TLE -10 Cookery Alternative Delivery Mode (ADM) Module on
Handle Seafood Dishes!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to the TLE 10-Cookery Alternative Delivery Mode (ADM) Module on

Handle Seafood Dishes!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Handling Seafood Dishes. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.
After going through this module, you are expected to:
1. Explain the different characteristics of fresh fish and shellfish.
2. Perform how to handle seafood dishes.
3. Appreciate the importance of following the procedures in handling
and storing seafood.

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 What I Know

Let us determine how much you already know about the checking freshness
of fish. Take this test. Write your answer in your notebook.

A. Direction: Label the pictures below. Write your answer in your notebook.

. .
1._____________________ 2.____________________ 3.___________________

4.__________________

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 Lesson
HANDLE SEAFOOD
5 DISHES

All foods, including seafood, must be handled and prepared in a clean area to
avoid cross-contamination. Always remember to keep your hands, preparation area
and utensils clean.

What’s In

Directions: Answer the following questions on your notebook.

1. What are the things to consider in checking fresh fish and shellfish?

2. What is the importance of handling and storing fish and shellfish properly?

Notes to the Teacher

The following are information that would lead to the activities and
assessment. Some activities may need your own discretion upon
checking or you may use a rubric if provided. Please review the
activities and answer keys and amend if necessary.

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 What’s New

Directions: Study the picture and answer the question that follows.

What are the ways in storing fresh fish?

What is It

Checking freshness of fish

Fin Fish

1. Fresh and mild odor

2. Eyes are clear, shiny and bulging

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 3. Red or pink gills

4. Texture of flesh is firm or elastic

5. Shiny scales, and tightly cling, on skin

Shellfish

1. Oysters, clams, mussels in the shell must be alive. Tightly closed

shells when jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.

5. Live lobster must be alive when cooked. The meat will be firm and the tail springs
back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.

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8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell indicates
age or spoilage.

9. Live crabs should be kept alive until cooked.

10. Frozen crabmeat should be treated like any other frozen fish.

Handling and Storage of Fish

Fresh Fish

1. Store on crushed ice. Use drip pans to allow for

drainage of melted ice. Change ice daily. Cover
container or store in separate box away from other
foods. Whole fish should be drawn because entrails
deteriorate rapidly. Cut fish should be wrapped or
left in original moisture proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept
longer, wrap and freeze immediately.
4. Check store fish for freshness just before using.

Frozen Fish

1. Frozen products should be frozen, not thawed

when received.
2. Items should be well wrapped, with no freezer burn.
3. Store at 0°F (-18°C. or colder.
4. Maximum storage time
 Fat fish -- 2 months
 Lean fish -- 6 months
5. Rotate stock – first in, first out

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 Thawing and Handling of frozen fish
1. Thaw in refrigerator, never at room temperature. If
pressed for time, keep in original moisture-proof
wrapper and thaw under cold running water.

2. Small pieces like fillets and steaks can be cooked from

frozen state to prevent excessive drip loss. Large fish
should be thawed for even cooking.

3. Fillets that are to be breaded can be partially thawed.

4. Handle thawed fish as fresh fish. Do not refreeze.

5. Breaded, battered and other frozen prepared fish items are mostly cooked from
frozen state.

Shellfish

1. MUSSELS
Keep refrigerated (32°F to 35°F/0° to 2°C) and protect
from light. Store in original sack and keep sack damp.

2. SCALLOPS
Shucked scallops can be cooked without further
preparation.
refrigerated (30°F to 34°F).
Do not let them rest directly on ice or they will lose
flavor and become watery.

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 3. LOBSTERS

Live lobsters are plunged head first into boiling water,

then simmered for 5 – 6 minutes. If served hot, they
are drained well and split in half, and claws are
cracked.

1. packed in moist seaweed, kept in a cool place

2. in saltwater

refrigerated
at 30° to 34°F. It is very perishable and should be used
in 1 – 2 days.

4. SHRIMPS
-18°C). or lower

should be wrapped before placing on

ice
d and deveined
before cooking

cooking to preserve flavor.

5. CRABS

thawed. It must be treated like any other

frozen fish

Seven tips for better seafood handling

 Handle carefully. Always handle seafood carefully, to reduce physical change

 Keep it separate. Avoid cross-contamination by keeping raw and cooked
seafood separated.
 Keep it clean
 Keep it cool
 Keep it covered
 Keep it moist

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 What’s More

Directions: Fill in the blank with correct word/s to complete the statement. Write
your answer in your notebook.
1. Frozen crab meat is______________ when thawed.
2. Peeled shrimp should be __________before placing on ice.
3. Texture of flesh is firm or____________.
4. Strong fishy odor or a brownish color is a sign of age or _________.
5. Frozen ____________should be treated like any other frozen fish.
6. Shrimp to be served cold, must be peeled after cooking to_______ flavor.
7. Cooked lobster meat must be covered and refrigerated at ____ to _____.
8. Eyes are clear, shiny and _________
9.___________ any mussels that are very light in weight or seem to be hollow.
10. Check store fish for ____________ just before using.

What I Have Learned

Directions: Write an essay of your learning journey about this lesson using the
guide phrases below. Do this activity on your notebook.

I have learned that_________________________________

I have realized that_________________________________

I will apply_________________________________________

Rubrics
Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear

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 Organization Strong and Organized Some No
organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows Writing shows Writing shows

strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS

What I Can Do

Directions: Perform the ways of handling and storing of fish and shellfish. Document
yourself while doing the task by taking picture or video. Post the video or picture in
the google classroom or send it through email to the teacher.

Note: If you do not have a mobile phone to record your performance or internet access,
you may ask your parent/guardian to rate your performance using the indicated rubric
for this activity.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in different ways of handling and
storage of fish and shellfish, performs the skill very satisfactorily
without supervision and with initiative and adaptability to
problem situations.

3 Follows correctly the procedures in different ways of handling and

storage of fish and shellfish, performs the skill satisfactorily
without assistance or supervision.

2 Follows correctly the procedures in different ways of handling fish

and shellfish with minor errors and performs the skill
satisfactorily with some assistance errors and/or supervision.

1 Was not able to follow the procedures in different ways of handling

fish and shellfish and performs the skill unsatisfactorily.

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 Assessment

Modified True or False:

Directions: Write “TRUE” if the statement is correct. If the statement is incorrect

and replace the underlined word/s to come up with a correct statement. Write your
answer on your notebook.

1. Frozen products should be frozen, not thawed when received.

2. Live crabs should be kept alive until cooked.
3. Live or shucked oysters must have a very mild, fishy odor.
4. Shucked scallops can be cooked without further preparation.
5. Eyes are clear, shiny and bulging
6. Texture of flesh is firm or elastic
7. Sweet smell or a brownish color is a sign of age or spoilage.
8. Check store fish for freshness just before using.
9. Peeled shrimp should be unwrapped before placing on ice.
10. Handle thawed fish as fresh fish. Do not refreeze.

Answer Key

4.Eyes are clear ,shiny and bulging 10.Freshness

3.Red or pink gills
2.Texture of flesh is firm or elastic 9.Discard
skin
8.Bulging
1.Shiny scales and tightly cling on
7.30°/34°F
What I Know
6.Preserve

10.true 5.Crab meat

9. False/wrapped 4.Spoilage
8. True
7. False/strong fishy odor 3.Elastic
6. True
2.Wrapped
5. True
4. True 1.very perishable
3. False/sweet smell
2. True What’s More
1. True
Assessment

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References
https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339

https://www.dreamstime.com/stock-photo-frozen-sea-bream-fish-ice-
image66006049

https://www.canyoufreezethis.com/can-freeze-mussels/

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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