Department of Education

Region V
Division of Camarines Sur
PILI NATIONAL HIGH SCHOOL
Pawili, Pili, Camarines Sur
LEARNING ACTIVITY SHEET 3.4 IN T.L.E. 10 (CAREGIVING)
SY 2024-2025
Name of Learner: _____________________________________Grade Level: _________Score:_____________________

Title of Activity 3.4: Methods of preparing seafood dishes

I. LEARNING SKILLS
1. Identify ingredients according to the given recipe;
2. Appreciate the important ingredients according to the given recipe; and
3. Prepare and cook the ingredients according to the given recipe.
TLE_HECGHP10-IIIa-d-6
II. INTRODUCTORY CONCEPTS

1. Broiling
Broiling is the method of exposing food to direct heat. Food placed in a special broiling pan in your
oven's broiler is subjected to 550-degree heat. Examples are Shrimp, lobster, and scallops
2 . Grilling
Involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes
heated by gas flames. Direct heat quickly sears the outside of food, producing distinctive robust,
roasted―and sometimes pleasantly charred―flavors and a nice crust.
GRILLED SHRIMP
Ingredients:
You'll only need a few ingredients to make this tasty shrimp recipe. The exact measurements are
listed in the recipe card below. Here's an overview of what you'll need:
 Raw shrimp: I use large peeled and deveined shrimp in this recipe. I wouldn't use small ones for
grilling. Extra-large will work too, although they might need to stay slightly longer on the grill.
 Olive oil: I love this oil and use it frequently when I cook. It
does have a low smoke point, so you can certainly use
avocado oil instead.
 To season: I like to use Kosher salt, black pepper, garlic
powder, smoked paprika, and cayenne pepper. I prefer garlic
powder to fresh minced garlic in this recipe because it more
uniformly coats the shrimp and it doesn't burn as easily.
Procedures:
Cooking shrimp on the grill is easy! Here are the basic steps:
 You start by placing the shrimp in a large bowl.
 Now, add the olive oil, Kosher salt, black pepper, garlic powder, smoked
paprika, and cayenne pepper. Toss to coat.
 Thread the shrimp on skewers.
 Grill until opaque and cooked through, about 3 minutes per side over
medium-high heat.

3. Roasting
is a cooking method that uses dry heat and hot air to surround the food and cook it
evenly on all sides. Food can be roasted over an open flame, an oven, or additional heat
sources.
 One-pan seafood roast with smoky garlic butter
Ingredients Procedures

 400g baby new potatoes STEP 1

 1 tbsp olive or rapeseed oil Heat oven to 200C/180C fan/gas 6. Use a large knife to
 2 corn cobs hassle back the potatoes; cut incisions in each potato
 8-12 large prawns, heads and shells on making sure you don’t cut through to the base and keep
 8-12 mussels or large clams (or a mixture) the cuts as close together as possible. Toss the
 2 medium squids with tentacles, cleaned potatoes in oil and some seasoning in your
 150g butter largest roasting tin (an oven tray is ideal – line with
 small bunch parsley, chopped, plus a little parchment first if it’s old). Roast for 20 mins.
to serve STEP 2
 1 tsp smoked paprika Butterfly the prawns by cutting a line down the back of
 3 garlic cloves, crushed each one, through the shell from the base of the head
 1 lemon, zested then cut into wedges to the top of the tail. Pull out the black line of the
 200g ring chorizo, peeled and sliced intestine from each one. Clean the mussels under cold
water, pulling off any hairy or stringy bits. Hasselback
the squid in the same way you did the potatoes.
STEP 3
Cut each corn cob into four pieces – the easiest way to
do this is by positioning your knife, covering it with a tea
towel, and hitting it with a rolling pin. Add the corn to the
tray, toss in the oil, and return to the oven for 5 mins.
STEP 4
Mash together the butter, parsley, paprika, garlic, and
lemon zest. Stuff some of the butter into the back of
each prawn and inside the squids. Turn the oven up to
220C/200C fan/gas 6. Add the seafood, lemon wedges,
and chorizo to the pan and toss everything together.
Dot the remaining butter over the top, season well, and
return to the oven for 10 mins. If any of the prawns
haven’t turned pink or any mussels haven’t opened,
move them around the pan to the hot spots, then return
to the oven for another 2-3 mins. Remove and discard
any mussels which haven’t opened. Scatter some
parsley over and serve.
4. Baking
Preheat oven to the desired temperature, for smaller fish or fillets 425-130˚F/50-55˚C. Prep
fish and place it 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.
Baked Tahong With Cheese and Garlic Recipe
Ingredients Procedures:
 2 lbs. mussels 1. Heat the oil using a small pot. When the oil is hot
 1 head Garlic crushed enough, add the garlic. Cook on medium heat.
 1 tablespoon parsley minc Make sure to stir the garlic once in a while until it’s
ed golden brown, then set aside. 4 tablespoons
 3/4 cup quick melt or cooking oil,1 head Garlic Cook the mussels by
cheddar cheese shredded boiling them in a cooking pot. 2 lbs. mussels,4 cups
 1/4 cup HICAPS Water
Buttercream Prime 2. Cook the mussels for 1 minute or until the shells
 4 cups Water start to open. Drain the water and separate the
 4 tablespoons cooking oil mussels.
3. Peel off the mussels, and leave only one side of
the shell. Only leave the shell where the mussel
meat is attached.
4. Preheat the oven and set it to 350°F.
 5. Arrange the mussels on a baking tray. Make sure
that the meat of the mussel is facing up.
6. Place evenly the butter and cheese on top of
each mussel. 1/4 cup HICAPS Buttercream
Prime,3/4 cup quick melt or cheddar cheese
7. Put the mussels inside the oven and leave to
cook for 5 minutes.
8. After 5 minutes, remove the mussels from the
oven. Place the fried garlic on top of the mussels,
and place the tray back into the oven. Leave to
bake for 3 to 5 minutes.
9. Remove the mussels from the oven and let to
cool. Neatly arrange them on a serving plate. Top it
with parsley. 1 tablespoon parsley
10. Serve, share, and enjoy while hot.
5. Sauteing
Is a dry-heat method that involves cooking a small amount of fat in a hot pan while
tossing ingredients around. For this technique to be successful, it is very important to get the pan
hot before adding the fat, whether with butter or oil.
Garlic Butter Sauteed Shrimp
INGREDIENTS Procedures:
1 lb large raw shrimp, peeled & deveined 1. Defrost shrimp and completely pat dry.
2 8 Tbsp unsalted butter Devein the shrimp and remove the tail, optional.
2 garlic cloves, minced 2. Combine the ingredients for the seasoning:
seasoning- Italian seasoning, salt, pepper, and paprika.
1 tsp Italian seasoning 3. In a bowl, coat the shrimp with the
½ tsp salt seasoning and mix well.
¼ tsp ground black pepper 4. In a skillet, over medium heat, melt the butter
½ tsp ground paprika and garlic, stirring frequently.
1 lemon, to taste 5. Add shrimp and cook for 2-3 minutes per
side.
6. Remove from heat and drizzle freshly
squeezed lemon, mix to combine.
7. Enjoy.

6. Boiling
the cooking of food by immersion in water that has been heated to near its boiling point (212 °F
[100 °C] at sea level; at higher altitudes, water boils at lower temperatures, the decrease in boiling
temperature being approximately one degree Celsius for every 1,000 feet [300 meters]).
Seafood Boil Recipe – Filipino Style

Ingredients Procedures:
1. Pour water on a large stockpot. Bring to a boil.
 1 kg Crabs 2. Add salt in the pot.
3. First to boil the shrimp (don't
 1 kg Mussels ove cook it)
4. Boil Mussels
 500 grams Clams 5. Boil Clams
6. Boil Crab
 500 grams Shrimp 7. Remove all seafood. Set aside.
8. Heat another pot. Add Oil and 2
 slices of Butter, and add sliced onion and garlic. Let it
 2 pcs White simmer for 2-3 mins
Onion Sliced 9. Add Cojun Power and Paprika, and simmer for 3-
5mins
 1 clove Garlic sliced 10. Slowly add the seafood. Add Corn and Lemon
11. Transfer to a serving tray.
 Sprite 12. Share and enjoy

 Cajun Power

 Paprika

 Butter

 Oil

 2 pcs Corn

 1 pc Lemon

 Water for boiling

7. Frying is a method of cooking in which food is cooked in a bath of hot oil or fat, typically between 350
and 375ºF. Depending on the type of frying, food is either partially or fully submerged in the fat until
the food has turned golden brown with a crisp outer layer and moist interior.

Easy Fried Fish Fillets

Ingredients Procedures
 1/2 cup all-purpose flour 1. Gather the ingredients.
 1/4 teaspoon paprika 2. In a shallow bowl or deep plate, combine the flour, paprika,
 1/2 teaspoon salt, or to taste
 1/4 teaspoon freshly ground
salt, and pepper and mix well
black pepper, or to taste 3. Dip 1 or 2 fish fillets into the flour mixture. Make sure they
 1 pound fish fillets (such as are completely coated on all sides and gently shake off
haddock, tilapia, or cod) any excess. Repeat the process with the remaining fillets.
 2 cups vegetable oil, for frying 4. Pour oil into a skillet and heat over medium-high heat to
 Lemon wedges
375 F.
5. Working in batches, fry the fish in the hot oil for about 6
minutes on each side, or until golden brown, crispy, and
cooked through. Remove and set on a cooling rack to let
drain.
6. Serve hot with lemon wedges, tartar sauce, or homemade
rémoulade sauce, if desired. Enjoy.

8. Steaming is a method of cooking that requires moist heat. The heat is created by boiling water
which vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is
separate from the water and only comes into direct contact with the team.
Ingredients Procedures:
 Deselect All 1. Set a large bamboo or metal steamer basket
 1 (1-inch) piece ginger, peeled and over a skillet of simmering water over medium
cut into matchsticks heat.
 2 cloves garlic, thinly sliced 2. Crush the ginger slices with the flat side of a
 6 scallions, sliced knife. Place the garlic and half each ginger and
  (6-ounce) firm white fish fillets scallion on a plate that will fit inside the
(such as striped bass or halibut) steamer. Score the fish skin a few times with a
 Kosher salt and freshly ground knife; season with salt and pepper. Place the
pepper fish skin-side up on the plate, drizzle with 2
 teaspoons toasted sesame oil teaspoons of sesame oil, and sprinkle with the
 Pinch of sugar sugar. Put the plate in the steamer. Mix the soy
 1 to 2 tablespoons soy sauce sauce and rice wine and pour over the fish.
 2 tablespoons Chinese rice wine or 3. Cover and steam the fish until just cooked
dry through, 6 to 12 minutes, depending on the
thickness. Carefully remove the hot plate. Add
the snow peas to the steamer, season with salt,
cover, and cook until bright green, 1 to 2
minutes.
4. Transfer the fish to a platter, spoon the juices
on top, and sprinkle with the remaining
scallions. Heat the remaining 2 teaspoons of
sesame oil and the peanut oil in a skillet over
high heat. Add the remaining ginger and cook
until it begins to brown. Pour the hot oil over the
fish.

III. Activities
A. Activity. WORD PUZZLE Direction: Arrange and write the letter/s on the boxes below the scramble
letters.

1. 2.

3.

4.
5.
B. Describe
the following
methods in preparing seafood dishes. Write your answer in your notebook.
1. Broiling
2. Frying
3. Grilling
4. Boiling
5. steaming
C. 3.4 Performance task. Please consider the criteria given below in preparing & cooking seafood dishes.

CRITERIA POOR (10 POINTS) GOOD (30 POINTS) VERY GOOD (50 POINTS)
Recipe Preview The student did not pay attention The student paid attention The student attended the
while the recipe was previewed as a to the recipe preview. entire recipe preview.
class.
Safety & The student did not wash their The student did not The student did wash
Sanitation hands or tie their hair back. complete both hands properly at the
The student did not rewash their requirements: failed to beginning and throughout
hands after touching hair, face, etc. wash hands or tie hair the lab and did tie their
 Did not follow safety rules. Did not back. The student tried to hair back. Student
use safe food handling techniques. use the equipment safely demonstrated the safe and
Did not use kitchen equipment in a and correctly. Careless at correct use of all kitchen
safe manner. Did not clean up times and did not always equipment used for the
during preparation to prevent follow the rules. lab.
accidents. Attempted to follow safe The student followed safe
food handling procedures. food handling procedures.
Skill Practice The student did not practice The student
demonstrated techniques for food used some of the The student used the
preparation. demonstrated techniques. demonstrated techniques
Did not pay attention to for food preparation during
details. lab.
The student paid attention
to details.
Mise en Place The student did not use time wisely The student was slightly The student was very well
(All ingredients to prepare for the production of the prepared but still had to prepared and was able to
recipe. stop production in order to produce the recipe without
have been create more products. any hesitation or errors.
measured
correctly)
Seafood The seafood batter was not The seafood was prepared The seafood was prepared
prepared according to the recipe. It well but the other well and seasoned
is thin and has no flavor. Ingredients ingredients were accordingly. The other
cooked improperly. overcooked and the ingredients were cooked to
vegetables were slightly the proper doneness and
mushy. the vegetables were
cooked through but not
mushy.

Reference:
https://www.philippinebeaches.org/top-5-pinoy-seafood-recipes/
https://puzzlemaker.discoveryeducation.com/letter-tiles/result
https://www.google.com/search?
q=broilin&ei=nGwEZPL0LNW1mgfLjIzoDg&ved=0ahUKEwjysqqSyMT9AhXVmuYKHUsGA-
0Q4dUDCA8&uact=5&oq=broilin&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQAzIJCAAQQxBGEPkBMgoIABCABBCxAxAKMgcIABC
ABBAKMgcIABCABBAKMgcIABCABBAKMgcIABCABBAKMgcIABCABBAKMgcIABCABBAKMgcIABCABBAKMgcIABCABBA
KOgoIABBHENYEELADOgcIABCwAxBDOgwIABCxAxBDEEYQ-
QE6BAgAEEM6BQgAEIAEOhMILhCPARDqAhC0AhCMAxDlAhgBOhMIABCPARDqAhC0AhCMAxDlAhgBOgsIABCABBCxA
xCDAToOCC4QgAQQsQMQxwEQ0QM6CAgAEIAEELEDOgUIABCxAzoFCAAQkQI6CgguELEDENQCEEM6CggAEJECEEYQ-
QE6BwguELEDEEM6BwgAELEDEENKBAhBGABQkwlYsi5gnjNoAnABeAOAAaIBiAHvEZIBBTEwLjEymAEAoAEBsAEKyAEK
wAEB2gEECAEYCg&sclient=gws-wiz-serp&safe=active&ssui=on

Prepared by: Checked & reviewed by: Approved:

MAIDEN B. COPE MARITES P. BULAN REYNALDO P. LOPEZ
MTI, T.L.E. Subj. Teacher HTIII, T.L.E. Dept. Sec. Sch. Principal III