Republic of the Philippines

Department of Education Region III

School Division Office of Bulacan
RAMONA S. TRILLANA HIGH SCHOOL
Sto. Rosario Hagonoy Bulacan

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY 10 Module 2-Lesson 4 and 5
Plating and Storing Seafood

Lesson 4: Plate/Present Seafood Dishes

4.1. Prepare and present fish and seafood dishes
4.2. Perform guidelines in serving fish and seafood
dishes
Lesson 5: Store Fish and Seafood
5.1. Ensure that trimmings, fish and seafood are stored hygienically.
5.2. Check date stamps code were applicable to ensure quality control
5.3. Store seafood in accordance with FIFO operating procedure and
standard storage requirement

Prepared by: Checked by: Noted by:

SHIRLEY B. DULAY YOLANDA A. NARCISO ANTONINA D. SANTOS

Teacher 1 HT-III TLE Principal III
OBJECTIVES:

A. Content Standard
The learner demonstrates an understanding of concepts in plating and storing fish and
seafood.

B. Performance Standards
The learner independently plate and store fish and seafood.
C. Specific Objective

1. Prepare and present fish and seafood dishes

2. Perform guidelines in serving fish and seafood dishes
3. Ensure that trimmings, fish and seafood are stored hygienically.
4. Check date stamps code were applicable to ensure quality control
5. Store seafood in accordance with FIFO operating procedure and
standard storage requirements
D. Content:
Week 8
Lesson 4: Plate/Present Seafood Dishes
Week 9
Lesson 5: Store Fish and Seafood

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 E. PROCEDURES

INTRODUCTION
Course Description:
This curriculum guide on Cookery 10 that leads to a National Certificate Level II (NCII) is
designed for a high school student to develop the knowledge, skills and attitudes for the
tasks related to Seafood plating and storing.The preliminaries of this specialization course
include the following: (1) Plating Seafood, (2) Storing Seafood

KNOWLEDGE PRETEST

Activity 1
Directions: Arrange the following letters to form garnishes or accompaniment for plating

Activity 2
Directions: Modified true or false. Write TRUE if the underlined word is correct and correct
the word if it is incorrect. (2 points each item).

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.

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Fundamentals of plating:

A. Balance- select foods and garnishes that offer variety and contrast in color, texture,
shape and flavor.

B. Portion size - match the portion size and plates large enough to hold all the items without
crowding , balance the portion size of the items on the plate and don't let the main item get
lost with excessive garnish arrangement on the plate.

C. Temperature.Serve hot foods on hot plates, serve cold foods cold on cold plates-
meals are more interesting if some are hot and some cold foods are used, Hot foods should
be served piping hot and cold foods should be crispy, chilled and served on separate plates.
The temperature outside is a consideration.

D. Garnishes it is something that should add real value to the dish by increasing its
nutritional value and visual appeal.

Guidelines on Creating Attractive Plating

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.

Examples of Garnishes or Accompaniment for Plating

Bouqetiere - bouquet of vegetables

Jardinière - garden vegetables
Clamart - peas
Crecy - carrots

Doria - cucumbers (cooked in butter)

Dubarry - cauliflower
Fermiere - carrots, turnips, onions and celery cut into
Uniform slices
Forestiere - mushrooms
Lyonnaise - onions
Nicoise - tomatoes concasse cooked with garlic

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.

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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.
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
Combine the finished sauce with eggyolk,
hollandaise sauce or lightly whipped cream.
Coat the fish with the sauce and run the plate
under a broiler until the sauce is golden brow

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Independent Activity
Directions : Write your answer in your Activity Sheet.
Look at the grid below and identify at least five garnishes or accompaniment for
plating. Use the clues below.

C L A M A R T X S G E D
V R Q O K C V X C J F U
B T E S I O C I N D E B
N R W C J R T Y U J G B
M E E I Y J H D O R I A
K W R U G M M N B V C R
J S T Y F D E W S Z X Y

CLUES
1. C _ _ _ _ _ _
2. C _ _ _ _
3. N _ _ _ _ _ _
4. D _ _ _ _
5. D _ _ _ _ _ _

GENERALIZATION

Directions: Briefly explain the relationships of the following in food preparation.

Write your answers in your Answer Sheet.

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REFLECTION
Directions: Compare and Contrast
Write your answer with minimum of 2-3 sentences on your answer sheet.

1. Serving Baked fish and Pan Fried Fish

2. Serving Broiled Lobster and Poached Fish

SCORING RUBRICS
Use for Generalization, and Reflection Activities
Criteria Excellent Very Good Need Poor
(5) Good (3) Improvement (1)
(4) (2)
Content (Relevant
to the topic)
Organization of
Ideas(How ideas
were expressed
through writing)

Handwriting

ASSESSMENT
Directions:. Multiple Choice. Choose the correct answer. Write the letter of your
answer in Tourism Activity Sheet.

1. Which among these accompaniment can be served with Baked fish?

a. cream
b. butter
c. Lemon
d. All of the above
2. It is appropriately served with hot poached fish
a. Hollandaise
b. vinaigrette
c. Mayonaise
d. Both A and B
3. It is appropriately served with cold poached fish
a. Hollandaise
b. vinaigrette
c. Mayonaise
d. Both B and C
4.The fish is coated with the sauce and run the plate under a broiler until the sauce is
golden brown.
a. Browning
b. Glazing
c. Reducing
d. None of the above
5. These are the fundamental of plating except:
a. Balance
b. Portion Size
c. Price
d. Garnish

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ENRICHMENT ACTIVITY

Directions: Prepare a dish of fish or shellfish for the family. You can asked help from
a guardian for assistance.Have it recorded with a video or a picture and create a
presentation.

SCORING RUBRIC

1. USE OF TOOLS AND EQUIPMENT

Uses tools and equipment correctly and confidently at all times 4
Uses tools and equipment correctly and confidently most of the times 3
Uses tools and equipment correctly but less confidently sometimes 2
Uses tools and equipment incorrectly and less confidently most of the time 1
No Attempt 0

2. APPLICATION OF PROCEDURES
Manifests very clear understanding of the step-by-step procedure and works
4
independently with ease and confidence at all times
Manifests very clear understanding of the step-by-step procedure and works
3
independently with ease and confidence most of the times
Manifests understanding of the step-by-step procedure but sometimes
seeks 2
clarification and works independently with ease and confidence sometimes
Manifests less understanding of the step-by-step procedure seeking
clarification 1
most of the time and works independently but with assistance from others
most of the time
No Attempt 0

3. SAFETY WORK HABITS

Observe safety precautions at all times 4
Observe safety precautions most of the time 3
Observe safety precautions sometimes 2
Not observing safety precautions most of the time 1
No Attempt 0

4. FINAL OUTPUT
Output is very presentable and taste exceeds the standard 4
Output is very presentable and taste meets the standard 3
Output is presentable and taste is little below the standard 2
Output is not presentable and taste is not within the standard 1
No Attempt 0

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 KNOWLEDGE PRETEST
Activity 1
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

Activity 2
Directions: On your Activity Sheet. Write the name of the following stored seafood

1.

2.

3.

4.

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 Fresh Fish
1. On crushed ice – use drip pans to
allow melted ice to drain. Change
ice daily Cover container or store in
separate box away from other foods.
A. Whole fish should be drawn
(that is viscera removed) as soon as
possible because the entrails deteriorate quickly
A. 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 day in storage.

Frozen Fish

Store at 0°F (-18°C. or colder.

Keep well wrapped to prevent freezer burn
Maximum storage time:
Fat fish – 2 months; Lean fish – 6 months.
Rotate stock – first in, first out.

Shellfish

A. Oyster
Keep live oyster in a cold, wet place in the
cartons or sacks.
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.
Keep frozen oysters in freezer at 0°F
(-18°C. or colder, until ready for use.

Lobster and Shrimp

Store at 0°F (-18°C. or colder).

Fresh or thawed shrimp in shell are
stored on crushed ice, like whole fish.
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.
Packed in moist seaweed or in moist,

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heavy paper, kept in a cool place.
ANALYSIS
Directions: Answer the given questions correctly,Write it on your answer sheet.

INDEPENDENT ACTIVITIES
Directions : AGREE OR DISAGREE. Write Agree if the Statement is correct and
Write Disagree if the statement if incorrect
1. Check stored fish for freshness just before you use it.
2. Keep the seafood unwrapped to prevent freezer burn.
3. Keep live oyster in a cold, wet place in the cartons or sacks.
4. Fresh or thawed shrimp in shell are stored on crushed ice, like whole fish.
5. Peeled shrimp lose soluble nutrients and flavor when stored unwrapped on ice.

GENERALIZATION
Directions. Complete the following statements. Write your answers on your answer sheet.

1. Fresh fish should

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

2. Frozen Seafood should be

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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ASSESSMENT
Directions. Multiple Choice. Choose the correct answer. Write the letter of your answer
in Answer Sheet.

1. It has to be removed from the fish as soon as possible because it deteriorates easily.
A. eyes
B. entrails
C. fins
2. Shelf life of fish wen ice packed .
A. 1 day
B. 1-2 days
C. 3-4 days
3. Maximum storage time for fat fish
A. 2 months
B. 6 months
C. 10 months
4. Maximum storage time for lean fish
A. 2 months
B. 6 months
C. 10 months
5. Storage temperature for fresh shucked oysters in original container for a week.
A. 30° to 34°F (-1° to 1°C)
B. 0°F (-18°C. or colder)
C. None of these
6. Keeping frozen oysters in freezer for a longer period of time.
A. 30° to 34°F (-1° to 1°C)
B. 0°F (-18°C. or colder)
C. None of these
7. Storage temperature for shrimp
A. 30° to 34°F (-1° to 1°C)
B. 0°F (-18°C. or colder)
C. None of these
8. Storage temperature for fresh fish
A. 30° to 34°F (-1° to 1°C)
B. 0°F (-18°C. or colder)
C. None of these

Additional Activity
Directions: Collect pictures and make a collage on how to store seafoods using an oslo paper
or a bond paper.

Reference:
Learning Module Cookery 10 pp 225-234

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