2ND Cookery 10

LM -Cookery Grade 10
QUARTER II
PREPARE VEGETABLE AND SEAFOOD DISHES
Overview
This quarter will guide you, learners to acquire the essential knowledge and
competencies and develop your skills with understanding in the preparation, cooking,
presentation, and storing vegetables and seafood dishes. Products/performances
required in every activity will help you to practice gained understanding.
Objectives
At the end of the lesson, you are expected to:
1. Perform Mise‘en place;
2. Prepare and cook vegetable and seafood dishes;
3. Present vegetable and seafood dishes; and
4. Store vegetable and seafood dishes.
Let’s See What You Know
Pre-test. Multiple Choice. Directions: Read the following questions carefully and
choose the letter that best describes the statement. Write your answer in your test
notebook.
1. Which of the following vegetables is rich in carbohydrates?

A. Legumes, peas, and beans C. Mushroom, tomatoes, and radish
B. Nuts, olives, and avocado D. Seeds, roots, and tubers
2. What is the flavor component of vegetables which gives strong flavor and odor
to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
A. Flavonoids C. Sugar
B. Glutamic acid D. Sulfur compounds
3. Which tool is used to drain excess water after washing vegetables?
A. Bowls C. Steamer
B. Colander D. Utility tray
4. Which of the following is cooking by placing blanched or raw vegetables in the
pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
A. Boiling C. Braising
B. Baking D. Sautéing
5. Which fat-soluble compound is responsible for the green coloring of plants?
A. Anthocyanins C. Chlorophyll
B. Carotenoids D. Lycopene
6. Mrs. Cabrillas needs more supply of Vitamin A. which of the following
will she eat to give her the nutrient she needs?
A. Alugbati C. Lettuce
B. Potatoes D. Saluyot
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7. Which of the following plating styles is not a classic arrangement?

A. The starch or vegetable item is heaped in the center while the main item
is sliced and leaned up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at
the rear.
D. The main item is in the center with neat piles of vegetables carefully
arranged
around.
8. Chef Shane will cook chopsuey. She is about to remove the hard core of a
cabbage. Which of the following knife will she use?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
9. What kind of knife is used in removing the hard core of a cabbage?
10. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 650F C. 60 – 850F
B. 40 – 450F D. 70 – 950F
11. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
12. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
13. Which of the following fish is high in fat?
A. Bass B. Cod C. Mackerel D. Red Snapper
14. Which of the following fish is low in fat?
A. Cod B. Salmon C. Trout D. Tuna
15. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly B. Dressed C. Fillet D. Sticks
16. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
17. Which market form of fish are both sides of a fish still joined but bones are
removed?
A. Butterfly B. Drawn C. Fillet D. Steak
18. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
19. Which of the following is the first step in cleaning squid?
A. Pull the skin.
B. Cut tentacles.
C. Pull of the head.
D. Remove the beak from tentacle
20. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
D. Flesh shrink when pressed
21. What type of shellfish is with segmented shells and jointed legs?
A. Mollusk C. Cephalopods
B. Crustacean D. Univalves
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22. Which of the following seafood is cooked just enough to heat to keep it juicy and
plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
23. Which of the following enhances baked fish when served?
A. Butter B. Cream C. Lemon D. Sauce
24. What cooking method is suited to fat fish.
A. Baking B. Boiling C. Deep-frying D. Sautéing
25. Which is basted to baked lean fish to help prevent it from drying up.
A. Butter C. Soy sauce
B. Cream D. Tomato sauce
B. Give five characteristics of a fresh fish.
26. ____________________________________________________
27. ____________________________________________________
28. ____________________________________________________
29. ____________________________________________________
30. ____________________________________________________
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LESSON 1 PREPARE VEGETABLE DISHES

Overview
Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs,
stems, shoots, and flower used in a dish either raw or cooked. Vegetables give
color, texture and flavor to our meals. They also give vitamins and minerals.
Vegetables provide nutrients vital for health and maintenance of your body.
Eating vegetables provides health benefits to people like reduced risk of some
chronic diseases including heart attack and stroke, protect them against certain
types of cancers, reduce obesity and type two diabetes, lower blood pressures,
reduce the risk of developing kidney stones and help decrease bone loss.
Vegetables are important sources of many nutrients, including potassium,

dietary fiber, folate (folic acid), vitamin A, and vitamin C.
• Diets rich in potassium may help maintain normal blood pressure. Vegetable
sources of potassium include sweet potatoes, white potatoes, white beans,
tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans,
spinach, lentils, and kidney beans.
• Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce
blood cholesterol levels and may lower risk of heart disease. Fiber is important
for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-
containing foods such as vegetables help provide a feeling of fullness with fewer
calories.
• Folate (folic acid) helps the body form red blood cells. Women of childbearing age
who may become pregnant should consume adequate folate from foods, and in
addition, 400 mcg of synthetic folic acid from fortified foods or supplements. This
reduces the risk of neural tube defects, spinal bifida, and anencephaly during
fetal development.
• Vitamin A keeps eyes and skin healthy and helps to protect against infections.
• Vitamin C helps heal cuts and wounds, and keeps teeth and gums healthy.
Vitamin C aids in iron absorption.
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Learning Outcome 1 Perform Mise’ En Place
Vegetables need to be prepared before they are ready to serve or used as an

ingredient in a cooked dish. Prior to preparation you need to identify the various
kinds of vegetables and different tools and equipment needed in the preparation
of vegetables. It is an important factor to consider in the preparation of
vegetables.
Classifications of Vegetables
A. According to parts of plants
1. Gourd family - cucumber, pumpkin, chayote
2. Seeds and pods - beans, peas, corn, okra
3. Fruit Vegetables - avocado, eggplant, sweet pepper, tomato
4. Roots and tubers - beet, carrot, radish, turnip, artichoke, potato, sweet
potato
5. Cabbage family - cabbage, broccoli, cauliflower, Brussels sprouts,

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bokchoy
6. Onion family - onion, scallion, leek, garlic, shallot

-
7. Leafy greens - spinach, lettuce
8. Stalks, stems, and shoots - artichoke, asparagus, celery, fennel,

bamboo, shoots
9. Mushroom/Fungi
2. According to Chemical Composition
• Carbohydrates-rich vegetables – seeds, roots, tubers

• Protein-rich vegetables –legumes, peas, beans
• Fat-rich vegetables – nuts, olives, avocado
• High moisture content – mushroom, tomatoes, radish, green
leafy vegetables
3. According to Nutritive Value

The following is based on their nutrient content since fruits
and vegetables are good sources of vitamins and minerals.
• Vitamin A-rich vegetables – green leafy and yellow fruits and

vegetables
• Vitamin C-rich vegetables – yellow vegetables
• Vitamin B (complex) – legumes, peas, beans
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Tools and Equipment Needed in Preparing Vegetables
paring knife - used in paring
chef knife - used in cut
chopping board - used to hold item while chopping
colander - used to drain excess water after washing
bowls - used to hold vegetables
utility tray - used to hold ingredients
sauté pan - for sautéing or stir-frying vegetables
steamer - for steaming vegetables
oven - for cooking vegetables oven-steam or bake
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Flavor Components of Vegetables
1. Sugar –
Fructose – the natural sugar that provides the sweetness in vegetables.
2. Glutamic Acid –
This forms a product called monosodium glutamate when combined
with salt. It is found in large amount from young and fresh vegetables.
3. Sulfur compounds –
Give the characteristic strong flavor and odor of some vegetables like
onions, leeks, garlic, chives, cabbage and broccoli.
Color Components
1. Chlorophyll – a fat soluble compound responsible for the green color of
plants. When combined with acid, it forms pheophytin which produces an
olive-green color.
When combine with alkali, it forms chlorophyllin’s which produces a more

intense green color. The addition of baking soda when cooking that results
to brighter green color, is an example.
2. Carotenoids – the yellow, orange to red soluble pigments found in

plants.
a. beta carotene from carrots and squash

b. lycopene, from tomatoes
3. Flavonoids
a. Anthoxanthin – responsible for the yellow pigments

b. Anthocyanins – responsible for red and blue to violet
pigments (beets) Tube, eggplants
Factors to consider in choosing good quality vegetables
1. Freshness. Fresh vegetables should be crisp and bright in colors.

2. Absence of decay or insect infestation.
3. No mechanical damage or injury.
4. Right degree of maturity.
5. Variety. Different varieties differ in color, shape, texture and sometimes flavor.
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Nutritional Value of Vegetables

Vegetables are good sources of food nutrients that are very important in
everyday meals.
1. Vitamin A - Green
leafy vegetables are
sources of vitamin A.
Example: alugbati,
ampalaya leaves,
kalabasa leaves,
malunggay, petchay, sili leaves
2. Vitamin C - Example: Cabbage – type vegetables,

bell peppers, potatoes, dark green and yellow
vegetables.
3. Vitamin B – complex. Beans and

leafy greens are rich sources of
vitamin B – complex.
Example: ampalay tops, kulitis, pepper leaves
saluyot, dried beans
Complex carbohydrates
Complex carbohydrates are carbohydrate molecules with more
than 20 – sugar residue. They are called as polysaccharide.
Functions of Carbohydrate:
1. Source of energy (protein sparing and prevents ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
• Fiber content
• Glycemic load of diet
• Nutrient density and phytochemical content
Example: wheat bran, whole grain breads and cereals, cabbage,

Carrots, Brussels sprouts.
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Preparing Fresh Vegetables

1. Washing
 Wash all vegetables thoroughly
 Scrub well unpeeled vegetables, like potatoes for baking
 Wash green leafy vegetables in several changes of cold water
 After washing, drain well and refrigerate lightly covered to prevent drying.
2. Soaking
 Do not soak vegetables for long periods to prevent flavor and nutrient loss.
 Cabbage, broccoli, 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 crispness.
3. Peeling and Cutting

 Peel vegetables as thinly as possible.
 Cut vegetables into uniform pieces for even cooking
 Treat vegetables that brown easily with acid (potatoes, eggplants, sweet
potato) or hold under water until ready to use.
 Save edible trim for soups, stocks and purees.
Basic Knife Cuts

1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of appropriate
width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and batonnet – making long rectangular cut
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7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same
thickness
8. Rondell – making cylindrical cut
9. Bias –making diagonal cut
10.Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical
vegetables.
Apply safe and accurate cutting techniques in preparing vegetables

according to enterprise standards.
A. Preparing Avocados
1. Grip the avocado gently on one side with one

hand, cut the avocado lengthwise around the
seed.
2. Open the avocado into halves to expose the seed.
3. Scoop out the seed with the use of spoon or scooper.
4. Gently tap the seed with a knife and twist to

get the seed out and discard.
5. Scoop out the avocado flesh with a spoon or scooper.
6. Slice avocado into segments.
B. Cutting and Shredding Cabbage
1. Pull off any bruised or wilted outer leaves from a red or green cabbage head.
2. Cut the cabbage into halves.
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3. Cut the halves into quarters lying

flat side down on the cutting board.
4. Use a paring knife to remove the hard core.

Repeat with remaining cabbage quarters.
5. Cut into slices or shred the cabbage to your desired

thickness.
C. Peeling and crushing garlic
1. To remove the paper skin of garlic, cut off

the base of the clove.
2. Place the clove on a board and gently slam

it with flat side of a knife.
3. The skin will burst and can easily remove.
4. Cut the garlic into slices as thin as possible
5. From garlic slices, minced it.
6. Crushed the garlic as you want to make it a paste.
D. Cleaning leeks
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1. Cut off and discard the dark green leaves. Trim and
discard the roots.
2. Cut the stalk into half lengthwise
3. Slice them crosswise.
4. Transfer them to a bowl of cold water

and swish them around a few times.
5. With hands loosely cupped, lift the leeks out the bowl
and place them on a plate or colander.
6. Discard the water with the

remaining grit.
7. Repeat until the water is clear and ready to be cooked
Review of Learning
Outcome 1
Formative Assessment
A. Directions: Identify and classify the given pictures of vegetables. Write
your answer in your test notebook.
NAME CLASSIFICATION
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1
0
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B. Directions: Identify the different methods of preparing fresh vegetables.

Write the correct method on the space provided.
1. __________________ 2. ____________________ 3. ___________________
4. ___________________ 5. _____________________ 6. _____________________
C. Directions: Write the safe and accurate technique in preparing of the

following vegetables below.
1. DICED POTATO 2. TOMATO WEDGES
3. CARROT JULIENNE
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Learning Outcome 2 Prepare Vegetable Dishes

Effects of Cooking Vegetables
1. Changes in texture. Fibers are either softened or toughened.

A. Cellulose and hemicellulose – heating generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the reaction of
calcium from lime (apog)
2. Water is either lost or absorbed.

A. Vegetables contain high amount of water, leafy and succulent vegetables
lose water and become limp.
B. Vegetables with significant amount of starch (dried beans, root crops,
tubers) absorb water because of the hygroscopic property of starch.
3. Changes in color. Cooking for a short time, helps maintain color.
The effect of heat, acid, alkali, and metal on the pigment are summarized below:
Table 1. Effect of Acid, Alkali, and Prolonged Cooking
Effect of
Effect of prolonged Solubility
Pigment Effect of alkali
acid cooking in water
Intensifies Slightly
Chlorophyll Olive green Olive green
green color Soluble
Little effect
unless excessive Slightly
Carotene Little effect Little effect
way darkens Soluble
Deeper red
Color is purple or blue Very
Anthocyanin depending on Little effect
stable soluble
alkalinity
Darken if
excessive in Very
Anthoxanthins No effect Yellow the presence of soluble
iron
4. Changes in nutrients
A. Carbohydrate
- moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch
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- caramelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized
General Rules of Vegetable Cookery

• Don‘t overcook.
• Prepare vegetable as close to service time as possible and in small
quantities.
• If the vegetable must be cooked ahead, undercook slightly and chill rapidly.
Reheat at service time.
• Never use baking soda with green vegetables.
• Cut vegetables uniformly for even cooking.
• Cook green vegetables and strong – flavored vegetables uncovered.
Standard Quality of Cooked Vegetables

1. Color
Bright, natural color
2. Appearance on plate Cut neatly and uniformly

Attractively arranged with appropriate combinations and garnishes
3. Texture
Cooked to the right degree of doneness
Crisp – tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should be cooked through

with smooth texture
4. Flavor
Natural flavor and sweetness
Strong – flavored vegetables should be pleasantly mild, with no off
flavors
or bitterness
5. Seasonings
Seasonings should not mask the natural flavors
6. Sauces
Do not use heavily. Vegetable should not be greasy
7. Vegetable combinations
Vegetables should be cooked separately for different cooking times, and
then combined
Combine acid vegetables like tomatoes, to green vegetables just before

service to prevent discoloration of greens.
Cooking Frozen and Canned Vegetables
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A.) Frozen Vegetables

• Examine all frozen products when received to check quality.
• Frozen vegetable requires shorter time in cooking because they have been
partially cooked.
• Cook from the frozen state. Can cook directly into steamer or boiling
salted water.
• Corn on the cob and vegetables that freeze in solid block like squash,
should be thawed for even cooking.
• Add less salt. Most frozen vegetables are slightly salted during
processing.
B.) Canned Vegetables
• Drain vegetables and place half the liquid in a cooking pot, and bring to
boil.
• Add vegetables and heat to serving time. Do not boil for a long time.
• Season liquid before adding vegetables to blend flavors of herbs and
spices.
• Use butter to enhance the flavor of most vegetables.
Frozen vegetables Canned vegetables

1. Examine all frozen products 1. Drain vegetables and place
when received to check quality half the liquid in a cooking pot,
and bring to boil.
2. Frozen vegetable requires 2. Add vegetables and heat to
shorter time in cooking because serving time. Do not boil for a
they have been partially cooked long time
3. Cook from the frozen state. 3. Season liquid before adding
Can be cooked directly into vegetables to blend flavors of
steamer or boiling salted water. herbs and spices.
4. Corn on the cob and 4. Use butter to enhance the
vegetables frozen in solid block flavor of most vegetables
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like squash, should be thawed

for even cooking
5. Add less salt. Most frozen
vegetables are slightly salted
during processing
Directions: Make a compilation of technical words commonly used in the world

of culinary for vegetable cookery. Follow concrete instructions below: Make a
personalized and improvised dictionary (half folded bond paper).
 Include local and foreign terminologies which are used in

vegetable cookery.
 Limit your dictionary to a minimum of 8 pages and a maximum
of 10 pages.
 Bind/fasten/staple it.
Your output will be rated using the scoring rubric below.
SCORE CRITERIA
5 Done creatively and neatly with more than twenty pages
4 Done creatively and neat enough with 15 to 20 pages
3 Done creatively and neat enough but with10 to 14 pages
2 Done simply and neat enough but with 10 to 14 pages
1 Done poorly with less than 10 pages
Ways of Cooking Vegetables
1. Boiling and steaming. Vegetables are drained as soon as

they are cooked and then cool quickly under cold water to
prevent overcooking from the residual heat. They are reheated
quickly by sautéing in butter or other fat. Seasonings and
sauces are added at this stage.
2. Sautéing and Pan – Frying. Both

methods may be used to complete cooking
or precooked or blanched vegetables. Also
used for complete cooking of raw
vegetables.
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3. Braising. The blanched or raw vegetable, is placed in the

pan then liquid is added (stock, water, wine) to cover
vegetables, then cooked slowly.
4.Baking. Cooking starchy vegetables using heat of the oven, rather than range
top. Starchy vegetables are baked because the dry heat produces a desirable
texture.
5. Deep – frying. Vegetables large enough to coat with

breading or batter may be fried. Quick – cooking
vegetables can be fried raw. Some, may be precooked
by simmering or steaming briefly to reduce the cooking
time in frying.
Performance Activity 1. Directions: Perform different ways of cooking

vegetables. Choose 1 from the given recipes. Take a short video of your
performance.
Braising Vegetables
Tools/Equipment Needed: Ingredients:

Stove Vegetables
Pots and pan Water or Wine
Strainer
Ladle
Procedure:
1. Heat pan, add fat.
2. Place vegetables in a pan. (Vegetables may or may not be cooked in
fat before adding liquid)
3. Add liquid, stock, water or wine or combination of liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat, and serve vegetables with the cooking liquid, or
drained off the liquid and reduced over high heat before serving to
concentrate flavor.
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Baking and Deep Frying
Tools/Equipment Needed: Ingredients:

Oven, Stove Vegetables
Fryer Breading
Pots and pan Oil
Baking pan
Procedure:
Baking Vegetables
1. Collect all equipment and food products.
2. Prepare vegetables as required.
3. Place in appropriate pan and set in pre-heated oven.
4. Bake to desired doneness.
Procedure:
Deep-Frying Vegetables
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325°F - 350°F).
3. Prepare food items as required. Apply breading or batter if
necessary.
4. Place proper amount of food in fryer. Do not overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat.
7. Serve at once or if necessary, hold uncovered in a warm place for
the shortest possible time.
Your performance will be rated using the scoring rubric below:
10 Follows correctly the procedures in baking/deep-frying vegetables

and performs the skill very satisfactorily without supervision and
with initiative and adaptability to problem situations.
and performs the skill satisfactorily without assistance or
supervision.
with minor errors and performs the skill satisfactorily with some
assistance and/or supervision.
5 Was not able to follow the procedures in baking/deep-frying
vegetables and performs the skill unsatisfactorily.
Performance Activity 2. Directions: Given a variety of vegetable recipes from

the internet and printed resource or your family kept recipes choose one
vegetable recipe to prepare and serve to your family. Follow concrete
instructions below:
 Take a photo of the ingredients you will be using in your recipe

 Take two photos during preparation (which include the washing and
cutting of the ingredients) and two photos while cooking (that show the
techniques of cooking)
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 Take a photo of your plated finished output and a photo with your
family enjoying the food you serve.
 Collage the photos artistically and creatively in your liking.
Your performance will be rated using the scoring rubric below:

and performs the skill very satisfactorily without supervision and
with initiative and adaptability to problem situations.
and performs the skill satisfactorily without assistance or
supervision.

with minor errors and performs the skill satisfactorily with some
5 Was not able to follow the procedures in baking/deep-frying
vegetables and performs the skill unsatisfactorily.
A. Directions: Research on an innovative recipe of the following vegetables.

Name and provide the recipe which include the ingredients needed and the
Procedure.
a. Squash or Kalabasa
b. Okra or Saluyot
Learning Outcome 3. Present Vegetable Dishes
1. Presentation of prepared vegetable dishes

2. Factors to consider in plating vegetable dishes
Essential Factors of Food Presentation
1. Good preparation and cooking techniques – Proper cutting and cooking of

vegetables
2. Professional Skills - Ability to perform according to required standards
3. Visual Sense - Effective food presentation depends on the understanding of
techniques involving balance, arrangement, and garniture.
 Balance. Select foods and garnishes that offer variety and contrast.
This should be applied to colors, shapes, textures and flavors.
 Portion size
 Match portion sizes and plates
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 Balance the portion sizes of the items on the plate

 Arrangement on the plate. Many chefs display their creativity in
plating presentations. One important thing is, to keep in mind the
convenience and comfort of the diner when plating.
Plating Styles with Vegetable Dishes
Classic arrangement:
1. Main item in front, vegetables, starch items and garnish at the rear.
2. Main item in the center, with vegetable distributed around it.
3. Main item in the center with neat piles of vegetables carefully arranged
around.
4. A starch or vegetable item heaped in the center, the main item sliced
and leaning up against it.
Guidelines in Plating
1. Keep food off the rim of the plate.

Select a plate large enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer.

Always arrange the best side of food on plate to avoid letting the
diner rearrange them before eating.
3. Keep space between items, unless, they are stacked on one another.
Arrange vegetable on plate, that every item should be identifiable.
4. Maintain unity.
Create a center of attention and relate everything to it.
5. Make every component count.

Garnishes are not added just for color, but sometimes they are
needed to balance a plate by providing an additional element.
6. Add sauce or gravy attractively on plate.

Pour sauce around or under the dish or covering only a part of the
dish. Always think of the sauce as part of the overall design of the
plate.
7. Keep it simple.
Avoid making food too elaborate.
Creative Presentation Techniques
1. Vegetable Purees
1. Cook vegetable until soft, then drain well.
2. In food processor, process vegetable to smooth puree.
3. Add melted butter or margarine.
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4. Season with salt and pepper and process again.

5. Add whipping cream.
6. Using ice-cream scoop or spoon, shape puree on heatproof plate
and place in oven or microwave until hot.
2. Ribbon Vegetables
1. With vegetable
peeler, shred
carrot, corvette and
radish into long
ribbons, about 2.5
cm. wide, pressing
lightly with peeler
so ribbons will be
very thin.
2. Toss vegetables with melted butter or margarine.
3. Cook until tender – crisp.
3. Vegetable Rings
1. With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings.
2. Remove core, seeds and membranes from peppers.
3. Toss vegetables with melted butter or margarine.
4. Cook until tender – crisp.
5. Serve hot or refrigerate to serve chilled.
Photo Collection. Directions: Follow instructions below:
1. Make a photo collage on the creative presentation

techniques for vegetable cookery.
2. It should contain a minimum of 10 photos
3. Label each creative presentation.
Your output will be rated using the scoring rubric below:

SCORE CRITERIA
10 Done creatively and neatly showing much relevance to the given
task
8 Done creatively and neat enough with relevance to the given task
7 Done creatively and neat enough but no relevance to the given
task
6 Done simply and neat enough but not so relevant to the given
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task
5 Done poorly with erasures and irrelevant to the given task
Learning Outcome 4 Store Vegetable Dishes
Fresh Vegetables
1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry,
dark place.
2. Other vegetables must be refrigerated. To prevent drying they should be
kept covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and use quickly
to prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should be
treated with an acid or blanched them to inactivate the enzyme that cause
browning. Raw, cut potatoes are held in cold water for a short time.
5. Store all fresh vegetables for a short time.
Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until ready for use.
2. Do not refreeze thawed vegetables.
Dried Vegetables
1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.
Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted
cans).
Leftovers
1. Don ‘t mix batches.
2. Store leftover creamed vegetables for one day only. Before storing, cool
rapidly by placing the container on ice.
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Directions: Answer the following question/s.
1. How to prevent potatoes and eggplant from discoloration during

preparation?
Answer: _________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
2. How to store green leafy vegetables to prevent it from wilting?
Answer: _________________________________________________________________
_________________________________________________________________________
__________________________________________________________________________
3. How to prevent peeled and cut vegetables from drying and spoilage?
Answer: _________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
LESSON 2 PREPARE AND COOK SEAFOOD DISHES
Overview
Seafood is any form of sea life regarded as food by humans. Seafood includes
fish and shellfish. Shellfish include various species of mollusks, crustaceans,
and echinoderms. A wide variety of fish and seafood are available in the market
from many different sources. There are so many methods for cooking seafood,
most of them are fast and easy, making them the perfect choice for a quick and
healthy meal. This lesson provides information about fish and shellfish, ways on
preparing and cooking fish, along with some of the most popular seafood recipes,
and presenting and storing seafood.
Learning Outcome 1 Perform Mise’ En Place
You are about to learn the following from this lesson:

1. Tools and equipment needed
2. Types of seafood-shellfish, fin fish, others
3. Variety of fish-structure, body shape, market forms, fat contents,
water source, processed fish, others
4. Market forms of fish and fish products
5. Fish cuts
6. Composition and nutritive value of fish (scaling, cutting of tails
and fins, Eviscerating, cleansing, canning)
26
Classifications of Seafood
Fish products are divided into two categories
1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish –
• Flatfish
 Flounder
 Sole
• Round fish
 Black sea bars
 Bluefish
 Cod
 Grouper
B. Freshwater fish
 Cat fish
 Eel
 Tilapia
2. Shell fish – fish with external shells but no internal bone structure. They
have hard outer shells.
Two classifications of Shellfish

1. Mollusks – are soft sea animals
 Bivalves – they have a pair of hinged shells (clams, oysters)
 Univalves – they have a single shell (abalone)
 Cephalopods – (octopus, squid)
2. Crustaceans – are animals with segmented shells and jointed legs

(shrimps, crabs)
PARTS OF A FISH
27
Composition and Structure:

Fish consists of water, protein, fats and small amount of minerals and
vitamins.
Fish has very little connective tissue. It means:
1. Fish cooks very quickly, even at low heat.

2. Fish is naturally tender. High heat will result to toughening of protein.
3. Moist-heat methods are used not to create tenderness but to preserve
moistness and provide variety.
4. Cooked fish must be handled very carefully.
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)
Market Forms
1. Whole or round – completely intact, as caught
2. Drawn – viscera removed
3. Dressed - viscera, scales, head, tail and fins removed
28
4. Steaks – cross-section slices, each containing a section

of backbone
5. Fillets – boneless side of fish, with or without skin
6. Butterflied fillets – both sides of a fish

still joined, but with bones removed
7. Sticks or tranches – cross-section slices

of fillets
Characteristics and Market forms of Shellfish

Shellfish
Characteristics
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 color and have a sweet flavor.
 Squid is somewhat chewy and are cut up or either fried quickly.
Crustaceans
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 The lobster shell is dark green or bluish green but turns red when
cooked.
 Live lobster must be alive when cooked.
Market Forms
Mollusks Crustaceans
1. live in the shell 1. live
2. shucked – fresh or frozen 2. Cooked meat, fresh or frozen
3. canned
Review of Learning Outcome 1

Directions: Identify the market forms of fish. Write your
answer in your test notebook.
1. _________________ 2. ____________________ 3. ___________________
4. __________________ 5. ____________________ 6. ___________________
7. ______________________
30
Learning Outcome 2 Handle Seafood Dishes

Checking freshness of fish
Fin Fish
1. Fresh and mild odor
2. Eyes are clear, shiny and bulging
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.
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.
3. 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

a. Thaw in refrigerator, never at room temperature.
If pressed for time, keep in original moisture-proof wrapper
and thaw under cold running water.
b. 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.
c. Fillets that are to be breaded can be partially
thawed.
d. Handle thawed fish as fresh fish. Do not refreeze.
4. 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.
 Keep scallops covered and refrigerated
(30°F to 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.
 Live lobsters can be kept in two ways
1. packed in moist seaweed, kept in a cool
place
2. in saltwater
 Cooked lobster meat must be covered and
refrigerated at 30° to 34°F. It is very perishable
and should be used in 1 – 2 days.
4. SHRIMPS
 Kept frozen at 0°F (-18°C).
or lower
 Thaw in refrigerator
 Peeled shrimp should be
wrapped before
placing on ice
 Shrimp served hot
must be peeled and
deveined before cooking
 Shrimp to be served cold, must be peeled after
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cooking to preserve flavor.

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.

Directions: Answer the following question/s.
1. Why it is important to store seafoods properly?
2. How long can you store frozen fish?
3. How to get rid of the sands and grits in shellfish like mussels and clams?
Learning Outcome 3 Cook Seafood
1. Principles of cooking fish and seafood dishes (dry heat and moist heat
cookery)
2. Variety of shellfish and fish dishes
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Cooking Techniques for Fish and Shellfish
Fish is very delicate and easily overcooked. During cooking, test for doneness
must be observed.
1. The fish just separates into flakes
2. If bone is present, the flesh separates from the bone, and the bone is no
longer pink
3. The flesh becomes opaque (usually white)
Lean fish
 Lean fish has almost no fat, so it easily becomes dry. It is best served with
sauces to enhance moistness and gives richness.
 Poaching is the moist heat method suited
 Fish should be basted with butter or oil if broiled or baked.
 Lean fish maybe fried or sautéed to gain palatability from added fat.
Fat fish
 The fat in fish, enables them to tolerate more heat without becoming dry.
 Fat fish can be cooked by poaching.
 Fat fish are well suited to broiling and baking. The dry heat methods
eliminate excessive oiliness.
 Large fat fish like salmon, and mackerel may be cooked in fat, but care should
be taken to avoid excessive greasiness.
Shellfish
 Cook oyster just enough to heat thoroughly to keep it juicy and plump.
 Clams become tough and rubbery if overcooked
 Shrimps like other shellfish, become tough and rubbery when cooked at high
temperature.
Scaling Whole Fish
1. Lay your fish flat on the board or hold it steady

in the water.
2. Hold the fish down firmly with your hand near

its head.
3. Begin to rake the scales from the tail towards

the head. They should start coming off in clumps.
Be sure to remove the scales on both sides of the

fish, as well as scales near the fins, the collar and
the tail.
34
4. When you think you have gotten most of the scales, rinse
the fish off again with water. This will wash away any
loose scales and help you to identify any remaining scales
that need to be removed.
Filleting Fish
First, cut behind the head while angling the

knife toward the front of the fish. There is a lot of
good flesh on the top side where the fillet extends
under the bony plate of the skull and angling the
knife will ensure you don't waste it. Cut down to
the bone and follow the line through to just behind
the fins.
Turn the fish and run the knife just clear of
the fins with a slight downward angle. When you
feel the knife is down to the bone reduce the angle
and follow the bone until you come up against the
backbone.
Peel the fillet back and run the knife over the
backbone severing the small lateral fish bones in
the process. Stop at this point.
Turn the fish over and repeat the procedure.
Repeat the second cut near the dorsal fin with the
knife angled slightly down.
Continue this along the length of

the fish
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Reverse the direction of the

filleting knife and follow the
bones by "feeling them" with the
fillet knife until the fish backbone
is reached
Peel the fillet back and cut

around the backbone and
through the small lateral bones.
Run the fillet knife right through to the skin on the underside of the fish.
Cut over the belly flap either

through or over the belly bones. It
can be easily cut through here
with the razor sharp filleting
knife.
Cut any remaining attached sinew

or skin.
Remove the first fillet.
Flip the fish back to the original side and cut the bones around the gut cavity
Release the rest of the fillet from the backbone.
36
Deboning Fish
Gentle strokes of a knife angled towards the

gut cavity will reveal the position and lay of
the fine bones. Follow this line, cutting
completely through, to release the top part of
the fillet.
The line of fine bones stops

around two thirds of the way
down the fillet. At this point put
the knife on the other side of the
line of bones and run the knife
up the fillet until the point is
well under the bones around the gut cavity.
Separate the two and reinsert the knife at an

angle suitable to cut the flesh from the
underside of the gut bones
Keep the knife following

close to the fish bones to
recover as much flesh as
possible
The fillet is now deboned and the piece on the right of the picture above is
discarded or washed and put aside with the fish heads and back bones for making
fish stock
Cleaning a Squid
1. Pull off the head 2. Remove the ink sac.
37
3. Remove beak from tentacles 4. Cut Tentacles.
5. Pull out the tail tube and cartilage 6. Pull off the skin
7. Cut into rings
The following will be the different activities that you need to undertake:
 Write the step-by-step procedure on how to clean fish.

 You can watch a video in You Tube or observe someone at home of
the actual demonstration of cleaning fish.
Guidelines for Baking Fish

1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish may be baked but care should be taken not to overcook it.
Basting with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance moistness
and improve palatability.
38
Guidelines for Broiling or Grilling Fish
1. Overcooking should be avoided in cooking fish.

2. Select appropriate fish for broiling or grilling.
3. Fat fish and lean fish should be coated with fat before broiling to reduce
drying.
4. Lean fish may be dredged in flour before dipping in oil or melted butter.
The flour helps form a flavorful browned crust.
5. To prevent splitting during cooking, score the skin with a sharp knife.
For small fillets, scoring may not be necessary.
6. Broil fish to order and serve immediately.
7. Broiled fish may be garnished lightly with paprika if more color is desired.
8. Thick cuts should be turned once during broiling in order to cook evenly.
Thin pieces may be arranged on an oiled pan and broiled on one side only.
Lobster is also broiled without turning.
Guidelines for Sautéing and Pan-Frying Fish and Shellfish
1. Lean fish are suited to sautéing because of the added fat.

2. Fat fish can be sautéed with care so as not to become greasy.
3. Breading the fish with flour or starchy products forms a crust that browns
attractively, enhances flavor, helps hold the fish and prevent sticking.
4. Use fat, enough to cover the bottom of the pan.
5. Be sure the pan is hot before adding fish. Small items are sautéed over
high heat, larger items require lower heat to cook evenly.
6. Very large fish may be browned in fat, and finished in an oven, uncovered.
7. Brown the most attractive side – the presentation side.
8. Handle fish carefully during and after cooking to avoid breaking the
fish.
39
9. Sauté or fry to order and serve immediately.
Note: Testing the degree of doneness is as simple as taking your spatula and
gently pushing on the thickest part of the fillet in the spinal bone line. When
done, meat separates when you gently push with spatula.
Guidelines in Deep-Frying
1. Lean fish, both whole or small portions, and shellfish like shrimps,
clams and oysters are best for deep-frying.
2. Fish to be fried is breaded or buttered to prevent sticking from frying
pan. The batter also provides a crisp, flavorful, and attractive coating.
3. Frozen breaded fish can be fried without thawing.
4. Fried fish is usually served with lemon or cold sauce such as tartar,
remoulade or cocktail sauce on the side.
5. The oil used should be enough to submerge the food item during frying.
Performance Activity. Directions: Prepare and serve any seafood (fish or

shellfish) of your own choice to your family. Follow concrete instructions below:
 Write the recipe you prepare (Ingredients and Procedure) in a long

bond paper.
40
 Take a photo of the ingredients you will be using in your recipe

 Take two photos during preparation (which include the washing and
cutting of the ingredients) and two photos while cooking (that show the
techniques of cooking)
 Take a photo of your plated finished output and a photo with your
family enjoying the food you serve.
 Collage the photos artistically and creatively in your liking.
Your performance will be rated using the given rubric below.
10 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
8 Can perform the skill satisfactorily without assistance or supervision.
6 Can perform the skill satisfactorily but requires some assistance

and/or supervision.
5 Can perform parts of the skill satisfactorily, but requires considerable
Learning Outcome 4 Plate/Present Seafood Dishes
Part of serving any kind of food is presentation. You don‘t have to be a

trained chef to learn the basics of plating, which is the art of presenting food in
an attractive way. The following topics and activities will help you learn the
fundamentals of plating and perform it for better understanding.
Fundamental of Plating
1. Balance – select foods and garnishes that offer variety and contrast
 Color -two or three colors on plate
 Shapes – variety of shapes
 Texture – variety of texture
 Flavors
2. 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 –
41
Guidelines to help plating attractive
1. Keep food off the rim of the plate.

2. Arrange the items for the convenience of the customer.
3. Keep space between items. Each item should have its own identity.
4. Maintain unity. Create a center of attention and relate everything to it
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.
8. Serve hot foods hot, on hot plates
9. Serve cold foods cold, on cold plates
Serving Baked Fish

• Serve baked fish with a sauce or seasoned butter to
enhance moistness and improves palatability.
Serving with lemon also enhances the fish.
• For service, the fish is removed from the dish, the
liquid is strained, degreased, reduced and finished
by adding butter, cream or veloute sauce.
Serving Broiled Lobster

Serve immediately with melted butter or appropriate sauce and garnish.
Serving Sautéed and Pan Fried

 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.
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.
Serving Poached Fish in Fumet and

Wine
• Reduce the cuision over high heat to about ¼ of
its volume.
42
• Add fish veloute and heavy cream and bring to boil.

• Adjust seasoning with salt, white pepper and lemon juice.
• Strain the sauce.
• Arrange the fish on plates for service, coat with sauce and serve immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with
eggyolk, 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.
A. Directions: Briefly explain the relationships of the following in food

preparation. Write your answers in your test notebook.
1. Balance
2. Portion size
3. Serving hot food on hot plates
4. Serving cold foods on cold plates
5. Garnishes
B. Directions: Follow instructions below:

1. Make a photo collage on the creative presentation
techniques for seafood cookery.
2. It should contain a minimum of 10 photos
3. Label each creative presentation.
Your output will be rated using the scoring rubric below:

SCORE CRITERIA
10 Done creatively and neatly showing much relevance to the given
task
8 Done creatively and neat enough with relevance to the given task
7 Done creatively and neat enough but no relevance to the given task
6 Done simply and neat enough but not so relevant to the given task
43
5 Done poorly with erasures and irrelevant to the given task
Learning Outcome 5 Store Seafood
Storing of Fish and Shellfish
1. 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.
a. Whole fish should be drawn (that is Fresh Fish, viscera
removed) as soon as possible because the entrails deteriorate
quickly.
b. Cut fish (fillets, steaks, portions) should be wrapped or left in
original moisture proof wrap.
2. Refrigerate at 30° to 34°F (-1° to

1°C...
3. Fish may be stored for 1 to 2
days. If it must be kept longer,
you must wrap and freeze it
immediately.
4. Check stored fish for freshness just before you use it. Even if it was
fresh when received, it may not be fresh after few days in storage.
Frozen Fish
1. Store at 0°F (-18°C. or colder.

2. Keep well wrapped to prevent freezer burn
3. Maximum storage time:
Fat fish – 2 months;
Lean fish – 6 months.
4. Rotate stock – first in, first out.
Shellfish
A. Oyster
1. Keep live oyster in a cold, wet place in the

cartons or sacks.
2. Store fresh shucked oysters in original
container in refrigerator at 30° to 34°F (-1° to 1°C).
They will keep up to 1 week.
3. Keep frozen oyster in freezer at 0°C (18°C or
colder, until ready to use.
B. Lobster and Shrimp
44
1. Peeled shrimp lose soluble nutrients and flavor when stored unwrapped on
ice. They should be wrapped before placing on ice or covered and simply
refrigerated.
2. Packed in moist seaweed or in moist, heavy paper, kept in a cool place.
3. Fresh or thawed shrimp in shell are stored
on crushed ice, like fish.
Directions: Match Column A with Column B. Write the letter of the correct letter
of your answer in your test notebook. Items in column B may be answered twice
or more.
Column A Column B
1. Removed viscera first before storing A. fresh fish
2. Wrapped to prevent freezer burns B. frozen fish
3. Kept in cold, wet cartons C. lobster and shrimp
4. Packed in moist seaweed D. shellfish
5. First in, first out E. all of the above
6. Wrapped before freezing
7. Left in original moisture proof wrapped
8. Refrigerate at 30° to 34°F (-1° to 1°C)
9. Store at 0°F ( -18°C. or colder)
10. Stored for 1 to 2 days
45
Post-test. Multiple Choice. Directions: Read the following questions carefully and
choose the letter that best describes the statement. Write your answer in your test
notebook.
1. Which of the following vegetables is rich in carbohydrates?

A. Legumes, peas, and beans C. Mushroom, tomatoes, and radish
C. Nuts, olives, and avocado D. Seeds, roots, and tubers
2. What is the flavor component of vegetables which gives strong flavor and odor
to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
A. Flavonoids C. Sugar
B. Glutamic acid D. Sulfur compounds
3. Which tool is used to drain excess water after washing vegetables?
A. Bowls C. Steamer
B. Colander D. Utility tray
4. Which of the following is cooking by placing blanched or raw vegetables in the
pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
A. Boiling C. Braising
B. Baking D. Sautéing
5. Which fat-soluble compound is responsible for the green coloring of plants?
A. Anthocyanins C. Chlorophyll
B. Carotenoids D. Lycopene
6. Mrs. Cabrillas needs more supply of Vitamin A. which of the following
will she eat to give her the nutrient she needs?
A. Alugbati C. Lettuce
B. Potatoes D. Saluyot
7. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item
is sliced and leaned up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at
the rear.
D. The main item is in the center with neat piles of vegetables carefully
arranged
around.
8. Chef Shane will cook chopsuey. She is about to remove the hard core of a
cabbage. Which of the following knife will she use?
9. What kind of knife is used in removing the hard core of a cabbage?
10. At what temperature in a dry, dark place should potatoes and onions be
stored?
A. 50 – 650F C. 60 – 850F
0
B. 40 – 45 F D. 70 – 950F
11. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
12. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
13. Which of the following fish is high in fat?
A. Bass B. Cod C. Mackerel D. Red Snapper
14. Which of the following fish is low in fat?
46
A. Cod B. Salmon C. Trout D. Tuna

15. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly B. Dressed C. Fillet D. Sticks
16. Which of the following is a freshwater fish?
A. Bluefish B. Cat fish C. Grouper D. Sole
17. Which market form of fish are both sides of a fish still joined but bones are
removed?
A. Butterfly B. Drawn C. Fillet D. Steak
18. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
19. Which of the following is the first step in cleaning squid?
A. Pull the skin.
B. Cut tentacles.
C. Pull of the head.
D. Remove the beak from tentacle
20. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
D. Flesh shrink when pressed
21. What type of shellfish is with segmented shells and jointed legs?
A. Mollusk C. Cephalopods
B. Crustacean D. Univalves
22. Which of the following seafood is cooked just enough to heat to keep it juicy and
plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
23. Which of the following enhances baked fish when served?
A. Butter B. Cream C. Lemon D. Sauce
24. What cooking method is suited to fat fish.
A. Baking B. Boiling C. Deep-frying D. Sautéing
25. Which is basted to baked lean fish to help prevent it from drying up.
A. Butter C. Soy sauce
B. Cream D. Tomato sauce
B. Give five characteristics of a fresh fish.
26. ____________________________________________________
27. ____________________________________________________
28. ____________________________________________________
29. ____________________________________________________
30. ____________________________________________________
47
ANSWER KEY
A. PRE – TEST/POST TEST B.

1. D 26. Fresh and mild odor
2. D 27. Eyes are clear, shiny and bulging
3. B 28. Red or Pink Gills
4. C 29. Texture of flesh is firm or elastics
5. C 30. Shiny scales, and tightly cling to
6. A skin
7. C
8. D
9. D
10.A
11.B
12.D
13.C
14.A
15.B
16.B
17.A
18.C
19.C
20.C
21.B
22.D
23.D
48
24.A
25.A
FORMATIVE
A.
1. CHAYOTE/SAYOTE – GOURD
2. AVOCADO – FRUIT
3. BOKCHOY – CABBAGE/BRASSICA
4. ARTICHOKE – STALKS/STEMS/SHOOTS
5. ASPARAGUS – STALKS/STEMS/SHOOTS
6. SWEET POTATO – ROOTS
7. SPINACH – LEAFY GREENS
8. MUSHROOM – FUNGI
9. ONION LEEKS – ONION FAMILY
10. BAMBOO SHOOTS – SHOOTS
B. 1. WASHING REVIEW OF THE LEARNIG OUTCOME 1

2. CUTTING 1. DRESSED 6. BUTTERFLIED
3. SOAKING 2. WHOLE/ROUND FILLET
4. WASHING 3. DRAWN 7. STEAKS
5. SOAKING 4. STICKS/TRANCHES
6. PEELING 5. FILLETS
49

2ND Cookery 10

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LM -Cookery Grade 10

Let’s See What You Know

1. Which of the following vegetables is rich in carbohydrates?

7. Which of the following plating styles is not a classic arrangement?

B. Give five characteristics of a fresh fish.

LESSON 1 PREPARE VEGETABLE DISHES

Vegetables are important sources of many nutrients, including potassium,

Learning Outcome 1 Perform Mise’ En Place

Vegetables need to be prepared before they are ready to serve or used as an

A. According to parts of plants

1. Gourd family - cucumber, pumpkin, chayote

2. Seeds and pods - beans, peas, corn, okra

3. Fruit Vegetables - avocado, eggplant, sweet pepper, tomato

5. Cabbage family - cabbage, broccoli, cauliflower, Brussels sprouts,

6. Onion family - onion, scallion, leek, garlic, shallot

7. Leafy greens - spinach, lettuce

8. Stalks, stems, and shoots - artichoke, asparagus, celery, fennel,

2. According to Chemical Composition

• Carbohydrates-rich vegetables – seeds, roots, tubers

3. According to Nutritive Value

• Vitamin A-rich vegetables – green leafy and yellow fruits and

Tools and Equipment Needed in Preparing Vegetables

paring knife - used in paring

chef knife - used in cut

chopping board - used to hold item while chopping

colander - used to drain excess water after washing

bowls - used to hold vegetables

utility tray - used to hold ingredients

sauté pan - for sautéing or stir-frying vegetables

steamer - for steaming vegetables

oven - for cooking vegetables oven-steam or bake

Flavor Components of Vegetables

When combine with alkali, it forms chlorophyllin’s which produces a more

2. Carotenoids – the yellow, orange to red soluble pigments found in

a. beta carotene from carrots and squash

a. Anthoxanthin – responsible for the yellow pigments

Factors to consider in choosing good quality vegetables

1. Freshness. Fresh vegetables should be crisp and bright in colors.

Nutritional Value of Vegetables

2. Vitamin C - Example: Cabbage – type vegetables,

3. Vitamin B – complex. Beans and

Example: wheat bran, whole grain breads and cereals, cabbage,

Preparing Fresh Vegetables

3. Peeling and Cutting

Basic Knife Cuts

Apply safe and accurate cutting techniques in preparing vegetables

1. Grip the avocado gently on one side with one

2. Open the avocado into halves to expose the seed.

3. Scoop out the seed with the use of spoon or scooper.

4. Gently tap the seed with a knife and twist to

5. Scoop out the avocado flesh with a spoon or scooper.

6. Slice avocado into segments.

B. Cutting and Shredding Cabbage

2. Cut the cabbage into halves.

3. Cut the halves into quarters lying

4. Use a paring knife to remove the hard core.

5. Cut into slices or shred the cabbage to your desired

C. Peeling and crushing garlic

1. 2. 3. _

4. _________ 5. _ 6. ___________