Lesson Plan Seafood Dishes Grade 10
Lesson Plan Seafood Dishes Grade 10
Lesson Plan Seafood Dishes Grade 10
Teacher:
Garcia, Hazel Faith
Maravillas,Claire F. Department: ILS
Tarroza, Nicole Marie
Trasporte, Clarice
Class/ Grade: 10 Subject: TLE
Date: March 19, 2019 Time: 7:30 - 9:30
Mentor: Mrs. Mary Jane Rieta Room: 338
I. LEARNING OBJECTIVES
Through the varied activities, the grade 10 students are expected to:
a. Identify the different types of seafood;
b. Determine the different characteristics of fish;
c. Differentiate the different principles in cooking fish and seafood dishes;
d. Outline the process of handling, cooking and storing seafood;
e. Plan a seafood dish adhering to the guidelines of preparing and presenting
seafood dishes; &
f. Value the seafood resources available in our current generation.
Mechanics: The teacher will divide the class into 4 groups. The students
will be asked to pick certain seafood plastered on the board. Each student will
answer the accompanying riddle/pun behind the seafood. Once they have
deciphered the answer, they will put the seafood that they have caught on their
respective nets. If the group fails to answer within 2 minutes, other groups will
be given a chance to steal. The group with the most number of sea creatures
caught wins!
Riddles:
1. Fish
3. Octopus
I have 8 legs, but I have difficulties walking. What am I?
4. Shark
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?
5. Starfish
Which fish is the most famous?
6. Swordfish
What is a knight’s favorite seafood?
7. Netflix and Gill
What do fishes say when they wanted to watch Netflix?
8. Nothing. It just waved.
What did the Ocean say to the shore?
9. Algae-bra
What do you call the math class that fishes studied in Finding Nemo?
10. Shellfish
If clams are greedy, not willing to share, this means that they are?
11. Can you please be more Pacific?
What does a sea creature say when it’s confused?
12. Gill-ty/Not Gill-ty
How does a shark plead in a murder case?
13. Pier-pressure
Why did the eel start using drugs when he found out his squad started using
drugs as well?
14. Shell
What brand of Gasoline Company do mollusks use to fuel their cars?
15. Seahorse
What kind of horse can swim underwater without coming up for air?
16. Because they live in a school
Why are fish so smart?
17. William SHARKspeare
Who wrote the shark version of Romeo and Juliet, Hamlet and the Merchant
of Venice?
18. Wavy
What kind of hair do oceans have?
19. Whale of Fortune
The favorite noontime show of underwater creatures is ______ of Fortune
20. Sea Weed
If Bob Marley was a sea creature, what would he be the fondest of?
b. PRESENTATION/ INTERACTION
The teacher will then discuss and do the lecture on the topics:
Seafood – is any form of sea life regarded as food by humans.
Classification of Seafood
Fish products are divided into two categories:
1. Fin Fish – fish with fins and internal skeletons.
A. Saltwater fish
Flat Fish
Round fish
B. Freshwater Fish
Catfish Eel
Tilapia
2. Shell fish – fish with external shells but no internal bone structure.
They have hard outer shells.
B. Crustaceans – are animals with segmented shells and jointed legs (shrimps,
crabs)
Parts of a Fish
1. Fat fish – are those that are high in fat. (salmon, tuna, trout,
mackerel)
2. Lean Fish – are those that are low in fat. (sole, cod, red snapper,
bass)
Mollusks
1. Live in the shell
2. Shucked – fresh or frozen
3. Canned
Crustaceans
1. Live
2. Cooked meat, fresh or frozen
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 ant mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.
5. Live lobster must be alive when cooked. The meat will be firm and the tail
springs back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell
indicates age or spoilage.
9. Live crabs should be kept alive until cooked.
10. Frozen crabmeat should be treated like any other frozen fish.
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
Shellfish
1. Mussels
Keep refrigerated (32°F-35°F/0°-2°C) and protect from light. Store in
original sack and keep sack damp.
2. Scallops
Shuckled scallops can be cooked without further preparation.
Keep scallops covered and refrigerated (30°F-34°F). Do not let them
rest directly on ice or they will lose flavor and become watery.
3. Lobsters
Live lobsters are either live or cup up before cooking. Live lobsters
are plunged head first into boiling water, then simmered for 5-6
minutes. If served hot, they are drained well and split in half, and
claws are cracked.
5. Crabs
Live crabs should be kept alive until cooked.
Frozen crabmeat is very perishable when thawed. It must be treated
like any other frozen fish.
PROCESSING FISH
The teacher will show a video on the process of scaling whole fish, filleting fish,
skinning fish, deboning fish, opening oyster, opening clams, cleaning a squid and opening a
lobster.
DETERMINING DONENESS
*Translucent flesh becomes opaque
*Flesh becomes firm
*Flesh separates from bones easily
*Flesh begins to flake
Broiling Grilling
1. Brushing flavored (infused) oil or butter onto the fish before grilling directly on
the grate or underneath the broiler.
2. Should have slightly browned surface and a slightly smoky flavor.
3. The interior should be moist and juicy.
4. Broiled or grilled shellfish meat should be moist and tender, with only a slight
coloration from the grill or broiler.
Lean fishes
*Bass
*Snapper
Fundamental of Plating
1. Portion size
*Match portion sizes and plates - select plates large enough to hold all the
items without crowding.
*Balance the portion sizes of the items on the plate – don’t let the main
item get lost with excessive garnish
*Arrangement on the plate
The grilled salmon steak serve in hot plate Cold appetizers with ham, olives, cucumber
slices, red fish, red caviar, lemon.
GARNISHING
Garnish- An item or substance used as a decoration or embellishment
accompanying a prepared food dish or drink.
Crecy - carrots
Dubarry - cauliflower
Fermiere - carrots, turnips, onions and celery, cut into uniform sizes
Lyonnaise - onions
-Remove the fish with spatula and place on serving plate with presentation
side up.
-Sprinkle fish with lemon juice and chopped parsley.
-Heat raw butter in the sauté pan until it turns light brown. Pour over fish
immediately and serve at once. Pour over fish immediately and serve at
once.
SERVING POACHED OR SIMMERED FISH IN COURT BOUILLON
-Served poached fish with appropriate sauce, such as hollandaise for hot
fish and a mayonnaise – based sauce for cold fish. Mild vinaigrette go well
with both hot and cold poached fish.
1. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
2. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown.
Frozen Fish
c. PERFORMANCE/ INTEGRATION
After the discussion, the students will stay in the same groupings that they had in
the earlier activity (motivation). They will analyze the sea creatures that they had caught
and distinguish the seafood present in their catch. Afterwards, they will have to present
an outline about the seafood that they possess ranging from their:
Market Forms
Nutritive Value
Processing
Principles of Cooking
Presentation
Storage Requirements
They are given the liberty on how to present their outline. They will be provided
with cartolina to present their outputs.
CRITERIA:
ACCURACY - 30%
CREATIVITY - 30%
CONCISENESS - 40%
100%
d. GENERALIZATION/ SUMMARY
The teacher will summarize the discussion by asking the
following questions:
1. Where can you possibly use and apply your new knowledge
on preparing and cooking seafood dishes?
2. As a student how can you display appreciation towards the
existence of seafood?
e. ASSESSMENT/ EVALUATION
Multiple Choice
a. With fresh and foul odor c. Gills are pink and red
b. Eyes are dull, shiny and bulging d. Flesh shrink when pressed
2. Which of the following seafood is cooked just enough to beat to keep it juicy and plump?
4. Which marker form of fish are both sides of a fish still joined but bones are removed?
5. Which market form of a fish is viscera, head, tail and fins removed?
a. Butterfly b. Dressed c. Fillet d. Sticks
10. What is the difference between dry heat cookery and moist heat cookery?
a. Dry heat cookery refers to any cooking technique where the heat is transferred to the food
without using any moisture while moist heat cookery is used to tenderize the meat.
b. Moist heat cookery is a cooking technique where the heat is transferred to the food without
using any moisture while dry heat cookery is used to tenderize the meat.
c. Dry heat cookery refers to any cooking technique where the heat is transferred to the food
using moisture while moist heat cookery is used to tenderize the meat.
IV. ASSIGNMENT
Print out a recipe for a seafood dish, complete with its final look in plating.