Assignment 3

Download all the information of all the LEARNING

CONTENTS YOU MADE IN THE BLUEPRINT. AND THE
HANDS-ON ACTIVITIES FROM ANY SOURCES:
BOOKS, MODULES, ON-LINE CITING THE
REFERENCES AND WITH CITATIONS (APA FORMAT).
INCLUDE THE SAMPLE TEST AND HANDS ON
ACTIVITIES (VIDEOS).

TOPIC :
A. Information/Lessons/ (texts or with images…)
B. Reference (You can have many sources/sites
for the info..)
C. Sample test of 10 items
D. Hands on Activities (from Youtube, or any
sources then transform to text-enumerated as
steps or procedures)
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A. FISH & SHELLFISH COOKING METHODS
B. REFERENCES: https://www.theculinarypro.com/about

The delicate nature of fish and seafood requires extra care and
attention during the cooking process. Because the muscles are much softer
and the connective tissue is weaker than their land counterparts, it is easy to
overcook and ruin their flavors and textures. The same techniques used for
cooking meats and poultry can be applied to fish and seafood but cooking
temperatures and times are generally reduced.

FISH FLAVOR
The perishability of fish and shellfish demands the freshest selection for the
best results. Very fresh fish have flavors of grass and sea. Ocean fish
generally are milder in flavor than their freshwater counterparts. Lean fish
have a milder flavor than fatty fish, and freshwater bottom feeders including
catfish have stronger flavors due to their diet. White fleshed fish like cod and
sole have a milder taste than darker colored fish like tuna which possesses a
more robust and meaty flavor.
The strong odor often associated with fish is found in the finned ocean
varieties and to a lesser extent in mollusks and crustaceans. Saltwater fish
possess molecules called Trimethylamine N-oxide (TMAO) on their skin to
help them balance the salt and water in their bodies. When the fish die
enzymes go to work breaking down TMAO to the odorous molecule
Trimethylamine (TMA). Removing the skin, rinsing the fish before use, and
keeping the fish iced are all ways to counteract the smell.
Heat transforms the flavor of fish and the longer it is cooked the stronger its
taste. Frying and grilling create Maillard browning that mutes some of the
fishy flavor. Marinating, brining, and poaching in court bouillon also
counteracts these strong tastes. Aromatic vegetables, herbs and spices
provide balance too.

FISH TEXTURE
Unlike meats, that require several days to soften after the effects of rigor
mortis set in, fresh killed fish require a matter of hours to soften their
texture. And unlike meats, fish are not aged for extended periods as they are
best served as fresh as possible. Salting or lightly brining the fish before
cooking helps to firm the proteins and add moisture. But the best way to
control fish texture is by avoiding overcooking.

RAW PREPARATIONS
Because of the naturally tender characteristics of fish and seafood, many
varieties are served in raw preparations including sashimi, sushi, and tartare.
Ceviche is a popular raw dish that uses citric acids to marinade and “cold
cook” the fish. Salted, cured or pickled fish are other international favorites.
Raw clams and oysters on the half shell are popular too. All of these require
the freshest fish of the highest quality and careful handling that include strict
temperature control and high sanitation standards.

Salmon Tartare Scallop Ceviche

The US Food and Drug Administration (FDA) requires that fish intended for
raw consumption be frozen to kill any parasites including worms for at least
24 hours below a temperature of -4˚F/-20˚C, and thawed under refrigeration
for at least 12 hours. It is important to point out that that freezing doesn't kill
all harmful microorganisms as some are killed only when fully cooked.
Although the FDA rule does not apply to shellfish, mollusks also are
susceptible to various types of viruses and parasites and should be treated
carefully before preparation and consumption. Some shellfish are now being
pasteurized or irradiated to reduce some of these health concerns.

Sashimi

FISH COOKERY
There are hundreds of different types of fish with about 3 dozen regularly
found in American markets. Since there are many more varieties of fish than
meats or poultry, it's much harder to generalize about basic cooking
techniques. The challenge is compounded by the fact that since they cook so
quickly it is easy to ruin the texture, flavor, and moistness of the fish in a
matter of seconds. Some fish like snapper are more forgiving if overcooked a
little, others like tuna become very dry if cooked beyond a medium
doneness, and still others like shark must be fully cooked to a higher
temperature to soften their connective tissue. It is important to become
familiar with the individual characteristics of common fish varieties so that
the appropriate methods and cooking times can be chosen to maximize their
quality.
Fish proteins coagulate at a lower temperature, generally between 120-
130˚F/50-55˚C. Fats and gelatin in the muscles also melt at a lower point
too. Fish proteins start to dry out and lose moisture at 140˚F/60˚C and will
be very dry at 160˚F/71˚C. In a few cartilaginous fish, like shark and skate,
cooking to 140˚F/60˚C is needed to soften their connective tissue. Some fish
including tuna and swordfish are better when cooked to medium-rare while
other fish like Chilean sea bass should be fully cooked otherwise it will be
rubbery. Fatty fish take longer to cook than lean fish.

One important aspect that affects cooking time is the thickness of the cut of
fish. A general rule of thumb is to allow approximately 10 minutes per 1
inch/2 cm of thickness when cooking but this is a very imprecise method. It is
better to master the touch method for smaller cuts of fish and seafood and
to know the texture and signs of fish that is cooked properly but not
overdone. An instant-read thermometer is also a valuable tool for cooking
whole fish and larger cuts of fish.
SHELLFISH COOKERY
Most shellfish can be cooked using any of the basic techniques for fish while
observing similar guidelines. Shellfish generally has more connective tissue
and therefore will firm up when cooked. Small crustaceans and mollusks will
be tenderer than larger ones. In all cases using slower and gentler cooking
methods with a minimal amount of time will result in a moist and tender
outcome.

 Crustaceans should be cooked minimally because they can get dry

and rubbery if overcooked.
 Shrimp are commonly prepared by steaming, simmering, sautéing,
grilling and poaching.
 Lobsters can be poached, steamed, grilled, broiled and sautéed.
 Because most crab meat is cleaned and cooked they can be used in a
variety of preparations from simply heating the crab legs, or prepared
in stuffing and crab cakes. Fresh crab can be steamed or in the case of
soft-shell crabs sautéed or deep fried.
 Mollusks will be chewy but tender when minimally cooked but can
toughen when cooked too long. Similar to meat, they must be cooked
for an extended period to tenderize them again.
 Clams are used in chowders, soups, and stews. Smaller clams can be
eaten raw or steamed. Larger clams can be stewed, braised or deep-
fried. The large geoduck is usually pounded to tenderize it and sliced
thin.
 Mussels are commonly steamed or stewed and can also be fried
 Oysters are eaten raw but can also be used in soups, stews, deep-
fried or baked.
 Octopus flesh is tenderized through pounding or tumbling. It is also
tenderized through braising, simmering or steaming. Octopus can also
be eaten raw in ceviche and sushi.
 Squid, also called calamari, can be tenderized by scoring the
connective tissue of the body. It is often deep-fried but can also be
stewed or braised. Quick cooking is best because squid can become
quite tough and will need to be cooked a long time to tenderize.
 Cuttlefish can be treated similar to squid in cooking and handling
techniques.
 Conch meat has a mild, sweet clam-like flavor but is extremely tough
and must be pounded, chopped, or marinated in lime juice to tenderize
it before cooking. Some common preparations include fritters,
chowder, steaks and marinated raw salads.
 Sea urchin is eaten raw in ceviche-style preparations.

COOKING METHODS

Grill/Broil
Follow the basic rules for grilling meats and poultry but use a slightly
lower temperature. Season and oil the fish before beginning. Use firm fish
and shellfish that can hold up to the heat and won’t fall apart once on the
grill. Grill baskets can be used for delicate fillets or whole fish to ease the
turning process or can be placed on sizzler platters and set under a broiler
to cook. Shrimp, lobster, and scallops do well on the grill because they
have stronger connective tissue. Check for doneness by the touch method
for smaller fillets and steaks, and for whole fish use a thermometer.
Grilling/Broiling Method
 Preheat grill or broiler; clean and season the grates.
 To ensure an even cooking process, cut fish fillets and steaks to a
uniform thickness.
 Salt the fish and allow to rest for 15-30 minutes to draw out excess
moisture.
 Pat the fish dry with a towel to remove excess surface moisture and oil
the fish.
 Depending on the delicacy, size, and heat source, grill directly on the
grate; place in a basket, or on a broiler platter.
 For smaller cuts use the touch method to determine doneness, for
larger fish use an instant-read thermometer.
 Remember to under-cook slightly to compensate for carryover cooking.
Roast/Bake
A simple but effective way to cook fish, baking or roasting can be used as
a stand-alone method or to finish fish after pan-searing on the stove top.
Since the fish usually does not gain much color in the process, paprika is
sometimes sprinkled on the surface. Herbs, spices, bread crumbs or nut
crusts will also enhance the color, flavor, and texture of the fish.
Convection ovens will produce more browning, or an initial pan-sear on
the stove can also do the trick. The fish can be portion cut or cooked
whole for a more rustic presentation. Large fish are often scored in the
thickest part to accelerate cooking and ensure that the thinner tail section
does not overcook.
Roasting Method
 Pre-heat oven to desired temperature, for smaller fish or fillets 425-
130˚F/50-55˚C
 Prep fish and place on a sheet pan
 Season and brush with oil
 Place in oven and cook to the appropriate degree of doneness
 Serve with a prepared sauce

Sauté
A popular method for cooking fish and shellfish, the fish can be dredged in
flour just prior to cooking which adds texture, provides colors, and helps
keep the fish moist. Sautéed fish a la Meuniere is a classic French
technique garnished with brown butter, lemon and chopped parsley.
Skinless – This method is often used for cooking fish a la Meuniere,
amandine, or with other ingredients including capers, tomatoes, or
cucumbers.
To properly sauté make sure the pan is heated appropriately. The fish
should sizzle when added to the hot pan. In the case of sole fillets they
will only need a minute or two on each side to cook and should be lightly
browned when done.
Skin-On – Fish that have tender skins, including snapper, salmon and
trout can be sautéed with the skin intact providing a crisp texture that
enhances the presentation. The technique must be properly executed and
served immediately otherwise the skin will be soggy and unpalatable.
1. Pat the fish dry with paper towels.
2. Liberally season fish with salt and pepper.
3. Brush with oil or clarified butter.
4. Heat a well-seasoned sauté pan, add oil or clarified butter, and place
the fish skin-side down to begin the searing process. Press lightly on
the fillet with a fish spatula to flatten and evenly crisp the skin.
5. Turn the fish and continue to sauté while basting the skin with some of
the butter in the pan.
6. If the fillet is large, place the pan in a hot oven to finish.
7. For plating always serve the fish skin-side up to preserve the crispness
of the texture.
8. Serve with a prepared sauce.
Pan-Fry
By adding more oil to the pan and lowering the heat, fish can be coated
with flour, breadcrumbs, or cornmeal and pan-fried to create a crisp
texture.
Deep-Fry
Deep-frying, immersing food in in hot oil is popular in many cultures for
preparing all types of fish and shellfish including shrimp, oysters, clams,
and scallops. Breading or batter provides a crisp texture and the oil adds
a savory quality to the palate. The method is best for small tender
portions of food that cook in a matter of minutes.
Breaded
For breaded foods a three-stage breading process is used consisting of
flour, egg wash and breadcrumbs. It is a convenient technique because
the product can be prepared in advance and kept in a cold or frozen state.
Foods are fried at a temperature of 350˚F/177˚C. For ease in dropping
and removing foods from the deep-fryer use the “basket method”. A
prepared sauce is served with the fish.
Batter-Fried
Batters are prepared with flour or other refined starches, water, beer or
milk and eggs. Japanese tempura is a batter that is very light in color and
texture. Beer batter is often used in fish fries. The batter is prepared in
advance and the product is dipped in the batter just prior to dropping into
the frying oil. For batter-fried foods, use the “swimming method” for
deep-frying without a basket otherwise the batter will cling to a basket
making it difficult to remove from the fryer. Serve with a prepared sauce
as an accompaniment.
Simmer/Boil
Moist heat cooking methods are often used for many preparations. They
are simple methods that can bring out the flavor and subtle texture of fish
and seafood. Boiling is a crude method that can often overcook and
damage the delicate textures of fish and seafood but simmering is a more
gentle approach that will preserve the quality of the product and the
temperature is much easier to control. Although crawfish boils in the
southern US and fish boils in the New England and Midwest states are still
used to prepare these delicious one pot dinners, more chefs are becoming
attuned to lower temperature cooking for fish and shellfish.

Whether simmering or boiling the cooking liquid is salted and enhanced

by the addition of aromatic vegetables, lemon, herbs and spices and often
combined with vegetables including potatoes, onions, carrots and corn.
This method can be adopted for all types of shellfish including crabs,
lobster, clams and shrimp.
Steam
Steaming is a healthy cooking method that brings out the natural
characteristics of fish and shellfish. Because it is a naked method the
product must be of the highest quality otherwise any off flavors will be
readily evident. Steaming is a particularly popular method for cooking
mussels and clams. Shell-on shrimp, crab, and lobster are also well-suited
for this method. Steaming can be done in a chamber, a bamboo steamer,
on a rack in a sealed pot, or by simply laying it in a sealed pan with a
small amount of liquid. The preparation is enhanced through the use of
aromatics, herbs, spices, butter and other flavorings.

En Papillote
The classic technique of cooking en papillote
is achieved by wrapping fish in a folded
pouch of parchment paper with vegetables,
herbs and spices. Although it is cooked in a dry oven it is actually a moist-
heat method because the paper seals in the vapors and steams the fish.
Encasing the fish allows it to take on the character of the vegetables and
seasonings surrounding it. Similar results can be achieved through the
use of grape or banana leaves, corn husks, salt crusts, pastry, or foil. By
wrapping in leaves, the technique can be adapted for grilling or s teaming
in a chamber.
Start with tender cuts of fish or shellfish. Since the method is a quick
cooking technique, use tender vegetables including mushrooms and
zucchini or blanched carrots cut into fine julienne. Aromatics including
minced shallots, scallions, garlic or ginger and fresh or dried herbs accent
the preparation. The dish can be enhanced with the addition of white
wine, soy sauce, or citrus juices. The final presentation can also include a
prepared sauce.
The method can be difficult to judge doneness which can result in
overcooked fish. Testing temperature and times in advance will help
achieve the desired outcome.
Poach
Two classic styles of poaching are submerge, also called deep poaching,
and shallow poaching. Butter or oil poaching is a contemporary version of
poaching and is similar to a confit in its method.
Submerge Poach
Sometimes call deep-poaching, this
method is commonly used for whole fish
and prepared by submerging the product
completely in a court bouillon. The classic
French dish “Truite au Bleu” is prepared
in this fashion which requires a freshly
killed and gutted trout. A sauce is
prepared separately. If the whole fish are
large, they are sometimes wrapped in
cheesecloth to hold them together.

Shallow Poach
Shallow poaching is used for smaller cuts of fish that are folded or rolled
into paupiettes. Mousseline forcemeat can be used as a filling for the
paupiettes. A small amount to liquid, usually in the form of wine or stock
 is added to the pan along with shallots, garlic and a little butter. The fish
is gently cooked either on the stove top or transferred to an oven. A sauce
is prepared from the caisson (cooking liquid) in the pan.

Stew/Braise
Traditionally braises and stews
are slow methods for cooking
tough cuts of meats and poultry
that can often take hours to
complete. Adapting these
methods for fish and seafood
requires the cooking time to be
shortened dramatically to create
an optimal dish.

C. Sample test of 10 items

MULTIPLE-CHOICE assessment with answers for cooking fish and
shellfish:
1. Which cooking method is best suited for delicate fish and shellfish to
retain their natural flavors?
a) Grilling
b) Pan-Searing
c) Steaming
d) Deep-Frying

Answer: c) Steaming
Reference: Food and Agriculture Organization of the United Nations (FAO).
(2021). Fish and Shellfish. Fisheries and Aquaculture Department. Retrieved
from http://www.fao.org/fishery/en

2. What temperature range is considered safe for cooking fish to prevent

foodborne illnesses?
a) 120°F - 140°F (49°C - 60°C)
b) 145°F - 160°F (63°C - 71°C)
c) 165°F - 175°F (74°C - 79°C)
d) 180°F - 200°F (82°C - 93°C)

Answer: b) 145°F - 160°F (63°C - 71°C)

Reference: United States Food and Drug Administration (FDA). (2021).
Seafood Health Facts. Retrieved from
https://www.fda.gov/food/consumers/advice-about-eating-fish

3. What is the advantage of pan-searing shellfish?

a) It enhances the natural flavors of shellfish.
b) It helps to retain moisture in the shellfish.
c) It cooks the shellfish quickly.
d) It eliminates the need for seasoning.
Answer: b) It helps to retain moisture in the shellfish.
Reference: Food & Wine. (n.d.). Pan-Seared Scallops. Retrieved from
https://www.foodandwine.com/recipes/pan-seared-scallops

4. Which type of fish is most suitable for grilling?

a) Tuna
b) Tilapia
c) Cod
d) Catfish

Answer: a) Tuna
Reference: Bon Appétit. (n.d.). Grilled Tuna Steaks with Orange and Ginger.
Retrieved from https://www.bonappetit.com/recipe/grilled-tuna-steaks-with-
orange-and-ginger

5. Why is it essential to clean and debeard mussels before cooking?

a) To remove any dirt or sand on the surface.
b) To prevent overcooking the mussels.
c) To ensure the mussels are safe to eat.
d) To enhance the flavor of the mussels.

Answer: a) To remove any dirt or sand on the surface.

Reference: Jamie Oliver. (n.d.). Steamed Mussels. Retrieved from
https://www.jamieoliver.com/recipes/seafood-recipes/steamed-mussels/

6. What is the recommended oil for pan-frying fish and shellfish?

a) Olive oil
b) Coconut oil
c) Vegetable oil
 d) Sesame oil

Answer: c) Vegetable oil

Reference: Allrecipes. (n.d.). Pan-Fried Tilapia. Retrieved from
https://www.allrecipes.com/recipe/228546/pan-fried-tilapia/

7. What is a common ingredient in a white wine sauce for steamed seafood?

a) Soy sauce
b) Worcestershire sauce
c) Lemon juice
d) Balsamic vinegar

Answer: c) Lemon juice

Reference: Martha Stewart. (n.d.). Steamed Mussels in Wine. Retrieved
from https://www.marthastewart.com/319369/steamed-mussels-in-wine

8. Which of the following cooking methods involves using an open flame?

a) Grilling
b) Steaming
c) Baking
d) Poaching

Answer: a) Grilling
Reference: Food Network. (n.d.). Grilled Shrimp. Retrieved from
https://www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-recipe-
1947866

9. Which of the following fish is commonly used in fish tacos?

a) Cod
 b) Salmon
c) Halibut
d) Mahi-Mahi

Answer: a) Cod
Reference: The Spruce Eats. (n.d.). Baja-Style Fish Tacos. Retrieved from
https://www.thespruceeats.com/baja-fish-tacos-2217566

10. What should you do if you find a mussel with an open shell before
cooking?
a) Discard it as it is unsafe to eat.
b) Rinse it under cold water.
c) Tap it gently to see if it closes.
d) Cook it immediately.

Answer: c) Tap it gently to see if it closes.

Reference: The Kitchn. (n.d.). The Easiest Way to Clean Mussels: Tap,
Scrub, and Debeard. Retrieved from https://www.thekitchn.com/the-easiest-
way-to-clean-mussels-tap-scrub-debeard-cooking-lessons-from-the-kitchn-
215620

D. Hands on Activities (from Youtube, or any sources then transform

to text-enumerated as steps or procedures)

Title: Cooking Fish and Shellfish

Subject: Culinary Arts

Duration: 2 hours
Objective: Students will learn how to properly cook fish and shellfish using
various cooking techniques while understanding the importance of handling
seafood safely and sustainably.

Materials:

1. Fresh fish fillets (e.g., salmon, cod, tilapia)

2. Fresh shellfish (e.g., shrimp, mussels, clams)

3. Various cooking equipment (pans, pots, grill, oven)

4. Cooking utensils (tongs, spatula, basting brush)

5. Ingredients for seasoning and marinades (herbs, spices, lemon, garlic)

6. Kitchen safety gear (aprons, oven mitts, cutting gloves)

7. Cooking oil

8. Chopping board and knives

9. Food thermometer

Procedure:

1. Introduction (10 minutes):

a. Begin by discussing the importance of seafood in a balanced diet and its

nutritional benefits.

b. Explain the significance of sustainable fishing and its impact on marine

ecosystems.

c. Emphasize the necessity of proper handling and cooking techniques to

ensure safe consumption.

2. Seafood Handling and Safety (15 minutes):

a. Discuss best practices for selecting fresh seafood, checking for quality
and signs of spoilage.

b. Teach students how to properly store seafood in the refrigerator or

freezer.
 c. Highlight essential food safety guidelines to prevent cross-contamination
and avoid foodborne illnesses.

3. Cooking Techniques for Fish (30 minutes):

a. Pan-frying: Demonstrate how to pan-fry fish fillets, achieving a crispy

exterior while keeping the interior moist.

b. Baking: Show the students how to bake fish fillets with different
marinades, maintaining their natural flavors.

c. Grilling: Illustrate the process of grilling fish, using direct and indirect
heat for perfectly cooked seafood.

4. Cooking Techniques for Shellfish (30 minutes):

a. Steaming: Teach students how to steam mussels or clams with various

aromatics for enhanced flavor.

b. Boiling: Show the process of boiling shrimp until they are tender and
fully cooked.

c. Sautéing: Demonstrate sautéing techniques for scallops, achieving a

golden-brown sear.

5. Hands-on Cooking (30 minutes):

a. Divide students into small groups, assigning each group a different fish
or shellfish to cook.

b. Provide guidance and supervision as they prepare and cook the seafood
using the techniques learned.

6. Food Presentation and Plating (10 minutes):

a. Discuss the importance of food presentation and how it enhances the

overall dining experience.

b. Encourage students to garnish and plate their cooked seafood

creatively.

7. Tasting and Evaluation (15 minutes):

 a. Have each group present their cooked seafood dishes to the class.

b. Encourage students to evaluate the taste, texture, and presentation of

each dish.

c. Facilitate a class discussion about their experiences and lessons learned.

8. Conclusion (5 minutes):

a. Summarize the key points of the lesson, emphasizing the importance of

safe seafood handling and sustainable cooking practices.

b. Provide additional resources for further exploration of seafood cooking

techniques.

Cited Reference:

The lesson plan is created based on culinary expertise and general

knowledge about seafood handling and cooking practices.

1. United States Food and Drug Administration (FDA) - Seafood:

https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-
know-about-seafood

2. National Oceanic and Atmospheric Administration (NOAA) Fisheries:

https://www.fisheries.noaa.gov/feature-story/sustainable-seafood-
101

3. Culinary Institute of America (CIA): The Professional Chef, 9th Edition.

Wiley, 2011. (ISBN-13: 978-0470421352)