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    Cookery Grade 10: Technology and Livelihood Education

    Uploaded by

    Julienne Mae Valmonte Mapa
    1. Fin fish have fins and an internal skeleton, while shellfish have an external shell but no internal bone structure. 2. Fin fish are divided into saltwater fish like cod and grouper, and freshwater fish like tilapia and catfish. Shellfish include mollusks like clams and octopus, and crustaceans like shrimp and crabs. 3. The first step in preparing fish is scaling it by holding it firmly and raking scales from tail to head with your hand.

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    Cookery Grade 10: Technology and Livelihood Education

    Uploaded by

    Julienne Mae Valmonte Mapa
    67 views51 pages
    1. Fin fish have fins and an internal skeleton, while shellfish have an external shell but no internal bone structure. 2. Fin fish are divided into saltwater fish like cod and grouper, and freshwater fish like tilapia and catfish. Shellfish include mollusks like clams and octopus, and crustaceans like shrimp and crabs. 3. The first step in preparing fish is scaling it by holding it firmly and raking scales from tail to head with your hand.

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    COT 2ND QUARTER mama.pptx

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    1. Fin fish have fins and an internal skeleton, while shellfish have an external shell but no internal bone structure. 2. Fin fish are divided into saltwater fish like cod and grouper, and freshwater fish like tilapia and catfish. Shellfish include mollusks like clams and octopus, and crustaceans like shrimp and crabs. 3. The first step in preparing fish is scaling it by holding it firmly and raking scales from tail to head with your hand.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    67 views51 pages

    Cookery Grade 10: Technology and Livelihood Education

    Uploaded by

    Julienne Mae Valmonte Mapa
    1. Fin fish have fins and an internal skeleton, while shellfish have an external shell but no internal bone structure. 2. Fin fish are divided into saltwater fish like cod and grouper, and freshwater fish like tilapia and catfish. Shellfish include mollusks like clams and octopus, and crustaceans like shrimp and crabs. 3. The first step in preparing fish is scaling it by holding it firmly and raking scales from tail to head with your hand.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 51

    COOKERY

    GRADE 10
    Technology and Livelihood
    Education
    What are the main
    ingredient used for each
    dish?
    How are those
    dishes prepared?
    What is the first step
    done in preparing
    fish?
    Seafood is any form of a sea
    life regarded as food by
    humans.
    Fish Shell Fish
    Fin Fish Mollusks
    Saltwater Fish Crustaceans
    Freshwater Fish Bivalves
    Flatfish
    Univalves
    Round Fish
    Cephalopods
     
    Seafood

    Fish

    Fin Fish Shell Fish

    Saltwarer Freshwater
    Mollusks Crustaceans
    Fish Fish

    Flatfish Round Fish Bivalves Univalves Cephalopods


    What is your idea
    about fishes?
    Where can we get
    them?
    Fish products are
    divided into two
    categories:
    1. Fin Fish

    2. Shell fish
    1. Fin fish – fish with
    fins and internal
    skeletons
    Two
    classifications of
    Fin Fish:
    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:
    A. 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)
    B. Crustaceans – are animals
    with segmented shells and
    jointed legs (shrimps, crabs)
    Draw your own fish
    and label its part!
    Let us look into an illustration
    of a fish!
    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.
    There are also Fat Fishes
    which are those that are high
    in fat. These are salmon,
    tuna, trout, mackerel.
    And there are also Lean
    Fishes which are those that
    are low in fat like sole, cod,
    red snapper, bass.
    What are the different nutrients
    that one can gain from
    consuming fish and seafood?
    What are the benefits of
    eating fish and seafood?
    To whom would you
    recommend eating fish
    and seafood? Why?
    Proper Way of
    Scaling a fish
    The first step is to lay your
    fish flat on the board or hold
    it steady in the water.
    Second, hold the fish
    down firmly with your
    hand near its head.
    Next, begin to rake the scales
    from the tail towards the
    head. They should start
    coming off in clumps.
    Then, remove the scales on
    both sides of the fish, as
    well as scales near the fins,
    the collar and the tail.
    And lastly, 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.
    What are the two classifications
    of fish? What is/are their
    difference/s?
    What is the difference
    between fin fish and shell
    fish?
    What are the two
    classifications of shellfish?
    What is/are their
    difference/s?
    What are the different
    components of a fish?
    What are the steps in
    scaling a fish?
     

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