COOKERY II

QUARTER II

VEGETABLES
AND SEAFOOD
DISH

Lesson 1: Prepare Vegetable Dish

Activity 1: Classification of Vegetables

Activity 2: Preparing Fresh Vegetables and
Basic Knife Cuts
Activity 3: 5 Ways of Cooking Vegetables
Activity 4: Cooking Vegetables Dish
 ACTIVITY NO. 1
Classifications Plants, Chemical Composition and Nutritive Value
Identify the following :
A. According to Parts of Plants

PICTURES CLASSIFICATION EXAMPLE PLANTS

 B. According to Chemical Composition
CHEMICAL COMPOSITION PLANTS

˃ seeds, roots, tubers

˃ legumes, peas, beans

nuts, olives, avocado

˃

˃ mushroom, tomatoes, radish, green

leafy vegetables

C. According to Nutritive Value

NUTRIENT CONTENT CLASSIFICATION (Vegetables)

˃
green leafy and yellow fruits and vegetables

˃
yellow vegetables

˃
legumes, peas, beans
 Activity No. 2
A. Preparing Fresh Vegetables
Identify the steps in preparing fresh vegetables

1. WASHING
˃

2. SOAKING
˃

3. PEELING AND CUTTING

˃

˃
 B. BASIC KNIFE CUTS
PICTURE BASIC KNIFE CUTS PROCEDURES
1. Chopping ˃

2. Chiffonade ˃
(Shredding)

3. Dicing ˃

4. Diamond (Lozenge) ˃

5. Mincing ˃

6. Julienne and baton ˃

net

7. Pays Anne (Fermi ere) ˃

8. Rondelle ˃

9. Bias ˃

10.Oblique or Roll Cuts ˃

 Activity No. 3

5 WAYS OF COOKING VEGETABLES

PICTURES WAYS PROCEDURES

˃
1.

˃
2.

˃
3.

˃
4.

˃
5.

WAYS OF COOKING VEGETABLES EXAMPLE DISH

1.

2.

3.

4.

5.
 ACTIVITY NO. 4

PRACTICUM: Cooking Vegetables Dish

*Every group will cook vegetable dish based from their menu.

Evaluation of finished products using the score sheet.

I.PRODUCT GOOD FAIR POOR

(3) (2) (1)
1. General Appearance
a. Color combination is attractive and appealing
b. Ingredient cooked just right
c. Correct consistency not mushy/very thick/thin
consistency
2. Palatability
a. Delicious
b. Tastes just right
3. Nutritive Value
a. Highly nutritious
II. PROCEDURE
1. Use of Resources
a. Kept working table orderly while preparing the
ingredients
b. Used only the proper and needed utensils and
dishes
c. Used time-saving techniques and devices
2. Cleanliness and Sanitations
a. Observed well groomed and properly dressed for
cooking, use clean apron, hair nets, hand towel
and pot holders
b. Observed sanitary handling of food
3. Conservation of Nutrient
a. Followed proper preparation and cooking
procedures
Total Score:
Comments:

Signature:_____________________

Teacher:______________________

Dated:______________
 Activity No. 1
Classifications of Seafood

Fish products are divided into two categories

1. Fin fish – _______________________________________________.

A. Saltwater fish ˃___________________________________________.

◊ Flatfish
• ___________
• ___________
◊ Round fish
• ______________
• ______________
• ______________
• ______________

B. Freshwater fish ˃_________________________________________

• ____________
• ____________
• ____________

2. Shell fish ˃______________________________________________

____________________________________________

Two classifications of Shellfish

A. Mollusks – _____________________________

• Bivalves ˃____________________________
• Univalves ˃_____________________________
• Cephalopods ˃ ____________________________

B. Crustaceans ˃ ___________________________________________
_________________________________________
 Activity No. 2
PARTS OF A FISH

A. Identify the following parts of a fish:

B. Give the functions of each part of a fish

PARTS OF A FISH FUNCTIONS

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
 Activity No. 3
MARKET FORMS OF FISH AND SHELLFISH

A. Market Forms of Fish. Identify the market forms of fish.

PICTURE MARKET NAME DESCRIPTIONS
˃
1.

Ex. Dish:

˃
2.

Ex. Dish:

˃
3.

Ex. Dish:

˃
4.

Ex. Dish:

˃
5.

Ex. Dish:

˃
6.

Ex. Dish:

˃
7.

Ex. Dish:
 B. Characteristics and Market Forms of Shellfish

SHELLFISH

Characteristics

Mollusks
Oysters have ________, irregular ________.
Flesh of _______ is extremely _______ and _________ and contains high
percentage of ________.
_________-shell clams – can be ________ raw
_______-shell clams are called _______. The usual way to cook is to
_________.
The shells of _________ are not as ________ as clamshells, _______ to
_________ in color and firm but _________ when __________.
__________ are creamy ________ in color and have a ________ flavor.
__________ is somewhat ________ and are cut up or either ____ quickly.

Crustaceans
The __________ shell is dark ________ or bluish green but turns
_______when ____________.
Live _________must be ________ when __________.

Market Forms

Mollusks
1. l_________ in the shell
2. ____________ – fresh or frozen
3. ____________

Crustaceans
1. ____________
2. _______________________________
 Activity No. 4
Handle Seafood Dishes
FIN FISH
PICTURES CHECKING FRESHNESS OF FISH
1.

2.

3.

4.

5.

SHELLFISH
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.
 Activity No. 5
PREPARATIONS IN COOKING FISH
SCALING WHOLE FISH
1.

2.

3.

4.

5.

FILLETING FISH
1.

2.

3.

4.

5.

6.

7.
 8.

9.

10.

11.

12.

SKINNING FISH
1.

2.

3.

4.

5.

6.

DEBONING FISH
1.

2.
 3.

4.

OPENING OYSTER
1.

2.

3.

4.

5.

6.

OPENING CLAMS
1.

2.

3.

4.
OPENING A SQUID
1.

2.

3.

4.

5.

6.

7.

SPLITTING A LOBSTER
1.

2.

3.

4.
 ACTIVITY NO. 6

PRACTICUM: Cooking Seafood Dish

*Every group will cook seafood dish based from their menu.

Evaluation of finished products using the score sheet.

I.PRODUCT GOOD FAIR POOR

(3) (2) (1)
4. General Appearance
d. Color combination is attractive and appealing
e. Ingredient cooked just right
f. Correct consistency not mushy/very thick/thin
consistency
5. Palatability
c. Delicious
d. Tastes just right
6. Nutritive Value
b. Highly nutritious
II. PROCEDURE
4. Use of Resources
d. Kept working table orderly while preparing the
ingredients
e. Used only the proper and needed utensils and
dishes
f. Used time-saving techniques and devices
5. Cleanliness and Sanitations
c. Observed well groomed and properly dressed for
cooking, use clean apron, hair nets, hand towel
and pot holders
d. Observed sanitary handling of food
6. Conservation of Nutrient
b. Followed proper preparation and cooking
procedures
Total Score:
Comments:

Signature:_____________________

Teacher:______________________

Dated:______________