CAGAYAN STATE UNIVERSITY
COLLEGE OF TEACHER EDUCATION
Andrews Campus, Tuguegarao City
A DETAILED LESSON PLAN IN
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS – COOKERY
GRADE 10
Learning Area: TLE
Lesson No. 2
Learning Competency:
CODE:
LO2: Handle Seafood Dishes
TLE_HECK10PC-IIg-16
I.
Grade Level: 10
Duration: 1 hour
Quarter: 2
OBJECTIVES
At the end of the lesson the students will be able to:
a. Enumerate and explain the methods in handling seafood hygienically;
b. Apply the concept of thawing frozen seafood correctly to ensure maximum quality and
maintain nutritional value; and,
c. Enhance the development of traits such as the desire to learn new things, striving for excellence,
ability to know the right from wrong and critical thinking through written and performance tasks
in handling fish and shellfish
II.
SUBJECT MATTER
Topic: Prepare and Cook Seafood Dishes
Sub-Topic: Handle Seafood Dishes
Materials: PowerPoint Presentation ( Learning Module, Images )
Level: Grade 10
Reference: Technology and Livelihood Education ( Cookery 10 ) module
Teachers Guide on Cookery pp.200-205
III.
PROCEDURE
A. LEARNING ACTIVITY
TEACHER’S ACTIVITY
LEARNER’S ACTIVITY
Initiatory Activities
1. Daily Routine
1.1 Opening Prayer
Our Father, who art in heaven, hallowed be
thy name. thy kingdom com; thy will be done
on earth as it is in heaven. Give us this day our
daily bread; and forgive those who trespass us;
and lead us not into temptation but deliver us
from evil. AMEN
1.2 Customary Greeting
Good afternoon, everyone!
Good afternoon, Ma’am
1.3. Checking of Attendance
Who’s absent for this afternoon?
None Ma’am
Very good!
MOTIVATION
Here, I have a box. Selecting a picture from
within the box will allow you to guess what it
is. We refer to the game as a Mystery Box.
Therefore, the student who was in the box was
the one who had to complete the activity once
the sound stopped.
Are you ready class?
Yes ma’am
( the sound stops and the box was on a student)
Now, we have lucky student. Justine can you
please pick one picture on the box?
( Justine picks a picture)
( Justine show’s the picture to the class)
What kind of fish is that?
Ma’am a fin fish
Very good
Let’s continue the activity.
(a student was holding the box )
Our second lucky player was Nathan. Are you
ready Nathan?
Yes, I’m ready Ma’am
Now, What do you observe about the picture
are you holding?
Ma’am the first picture was fresh and the
second one was stale fish.
Absolutely correct.
Based on the activity. We our going to discuss
about checking the freshness of fish.
ANALYSIS
Who among you have seen a fresh fish ?
( students raises their hands)
Alright, I know that everyone of you have seen
a fresh fish already.
Now, Who wants to read the first slide ?
( students raises their hand )
Yes, Gelo?
Fin Fish
1.Fresh and mild odor
2.Eyes are clear, shiny
and bulging
Who can give an idea about fresh and mild
odor?
3.Red or pink gills
4.Texture of flesh is
firm or elastic
5.Shiny scales, and
tightly cling, on skin
Yes, mcklein?
( students raises their hands )
Very good mcklein!
Ma’am the phrase could also imply that the
fish has been handled and stored properly,
minimizing any potential unpleasant odors.
it's important to note that the perception of the
odor of fish can vary among individuals, and
cultural preferences play a role as well. This
interpretation aims to emphasize positive
qualities associated with freshness and a mild,
clean scent.
Next one, Who have an idea about eyes are
clear, shiny and bulging?
( students raises their hand)
Yes, Carl?
The bulging eyes might also be
characteristic of certain fish species.
Different fish have varying eye
shapes and sizes, and bulging eyes
could be a distinctive feature of a
particular type of fish.
Very good!
Clear and shiny eyes in a fish are often
considered indicators of freshness. The clarity
suggests transparency, and the shine implies
moisture,
both
of
which
are
qualities
associated with a recently caught fish.
For the third description who wants to share
their thought?
Yes, Jasmine?
( students raises their hand )
Good job, Jasmine?
Ma’am Red or pink gills are often associated
When we say red or pink gills, Example when
a fish is caught or harvested, its gills are
with fresh fish.
typically a vibrant red or pink color due to the
oxygenated blood flowing through them. As
the fish ages, the gills may turn dull or brown,
indicating a decrease in freshness.
Do you understand class?
Who can give an
example for the 4th one
the Texture of flesh is
firm or elastic
Yes, Ma’am
Yes, rica ?
( students raises their )
Ma’am fish such as salmon, tuna, and
swordfish are examples of species that
Very good!
typically have firm flesh when cooked. These
It's important to note that personal preferences
for fish texture can vary, and the desired fish have relatively high fat content and large
outcome may influence the choice of fish
muscle fibers, contributing to a firmer texture.
species and cooking technique.
Lastly, the Shiny scales, and tightly
cling, on skin are often associated
with certain species known for their
distinctive appearance. Some
examples of fish with such
characteristics include: Mackerel is a
type of fish with shiny, iridescent
scales that are tightly attached to its
skin. These scales can reflect light,
giving the fish a shiny appearance.
Do you understand class?
Now, Let’s proceed on the Shellfish
What is your idea about shellfish?
Yes, clara ?
Yes ma’am
Very good!
Shellfish class are aquatic animals that have a
shell but they don’t have spine or bones.
( students raises their hand)
Who want’s to read the slide ?
Yes rio?
Ma’am, shellfish are aquatic animals that have
a shell.
( students raises their hands)
Shellfish
Thankyou Rio!
For the next slide who wants to read ?
Yes Amy?
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.
(student’s raises their hand)
5.Live lobster must be alive when
In addition to these visual and textural cues, cooked. The meat will be firm and
the importance of the smell;
the tail springs back when
straightened.
All shrimps should smell fresh and sweet.
A strong fishy or iodine smell indicates age or
spoilage. These guidelines are helpful for
assessing the quality and freshness of seafood.
It's important to note that proper handling and
storage are crucial to maintaining the quality of
seafood, and adherence to these guidelines can
help ensure that the seafood is safe and
enjoyable to eat.
6.Frozen shrimp should be solidly
frozen when received.
7.Glazed shrimp should be shiny
with no freezer burn.
All shrimps should smell fresh and sweet. A
strong fishy or iodine smell indicates age or
Who can read the next slide?
spoilage
Yes joan?
Who among you tried cooking crabs already?
Crabs are highly perishable, and their meat
starts to deteriorate quickly after they die.
Cooking them alive ensures the freshness of
the meat, as it eliminates the risk of bacterial
growth and decomposition.
(Joan raise her hand )
Let’s proceed on the handling and storage of
fish
Who can read the first slide?
1. Live crabs should be kept
alive until cooked.
2. Frozen crabmeat should be
treated like any other frozen
fish.
Yes basty?
None ma’am
( students raises their hand)
What is your insight about on what you read?
Fresh Fish
 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.

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.
Very good!
If you're not planning to use the fish
immediately, pack it in crushed ice or place it
on a bed of ice to maintain freshness. Drain
excess water to prevent the fish from sitting in
melted ice.
Ma’am, We should Store fish in airtight
Second slide who wants to read and give
his\her ideas about that?
containers or sealed plastic bags to prevent
cross-contamination with other foods. Keep it
in the coldest part of the refrigerator, usually
the bottom shelf.
Yes Rolando?
( Rolando raises his hand )
What is your insight Rolando ?
Frozen Fish
1.Frozen products should be frozen, not
thawed
when received.
Items should be well wrapped, with no
freezer
burn.
Store at 0°F (-18°C. or colder.
Maximum storage time
Fat fish -- 2 months
When handling frozen fish class, check for the
Lean fish -- 6 months
presence of ice crystals, especially if you
suspect the fish has thawed and refrozen. Ice
crystals can affect the texture and quality of the Rotate stock – first in, first out
fish.
Another one is when thawing a fish, In some
cases, you can cook frozen fish without
thawing. This method is convenient and can be Ma’am handling frozen fish is essential to
used for various cooking techniques, including
baking and grilling. Adjust cooking times to maintain its quality and ensure safety when
ensure the fish is cooked through.
preparing and consuming it.
Do you understand class?
Let’s proceed on the types of the shellfish
Who can give me one types of shellfish?
Yes, gelo?
Very good!
Another example class?
Yes ma’am
Very good!
We have Mussels, scallops, lobsters, shrimps ( students raises their hand )
and grabs. These seafood items are diverse in
taste, texture, and culinary applications,
making them popular choices in various dishes
worldwide.
Ma’am scallops
Ma’am lobsters and shrimp
ABSTRACTION
Do you have any question class?
None Ma’am
What have you learned for this afternoon
Ma’am about checking freshness of fish
How will you determine when the fish is fresh?
Ma’am, I can easily determine whether the fish
Very good!
APPLICATION:
Recipe Modification
You're going to use those seafood meals to
create a recipe, along with instructions on what
kind of dish to prepare.
I will group you into 3,
Group A- DIAMOND
Group-B- RUBY
Group-C-SAPPHIRE
EVALUATION
Teaching Strategy: Differentiation
Question 1: Explain two methods in handling
seafood hygienically.
Question 2: Describe the recommended
thawing process for frozen seafood.
are fresh when their eyes are clear, mild odor.
Question 3: How does applying proper
handling and thawing methods contribute to
food safety and quality?
ASSIGNMENT
Create a step-by-step guide on how to handle
and thaw seafood hygienically. Include
illustrations and explanations for each step.