Cookery Assignment Sample
Q1:
Answer :|
Preparation Technique |
How it is done |
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Cleaning fishes |
Cleaning fish involves removing the guts, gills, scales, and fins. First, the belly is cut open to remove the innards. Then, the gills are removed, scales are scraped off, and the fins are cut off. |
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Cleaning prawns |
Cleaning prawns means removing the shell and the dark vein along the back. For unpeeled prawns, the vein is pulled out after a shallow cut along the back. Peeled prawns are deveined with a knife. |
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Cleaning squids |
Squids are cleaned by separating the tentacles and mantle. The innards are removed, including the ink sack if needed. The beak and quill are discarded, and the skin is peeled off before washing the inside. |
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Cleaning crabs |
Cleaning crabs involves cracking the shell open, removing the guts, and separating the meat from the shell. For some crabs, you also need to remove the legs or claws. The digestive tract is pulled out. |
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Cleaning mussels |
Mussels are cleaned by scrubbing their shells to remove dirt and debris. The beard tissue is pulled off, and any mussels with open shells that don't close should be discarded. |
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Scaling |
Scaling is the process of removing the hard, rough scales from the fish's body. You use a knife to scrape the scales off in the opposite direction, ensuring the fish is smooth and clean for cooking. |
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Pin-bone removal |
Pin-bone removal involves pulling out the small, fine bones found in fish fillets. Using tweezers, you gently remove the bones one by one to make the fillet safer and more pleasant to eat. |
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Filleting |
Filleting is the process of cutting the fish into fillets, which are boneless pieces of fish flesh. A sharp knife is used to slice along the bones, separating the flesh from the skeleton. |
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Portioning |
Portioning involves cutting fish or seafood into smaller, evenly sized pieces. This ensures each serving is of a similar size and makes it easier to cook and serve the seafood. |
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Shelling mussels and oysters |
Shelling mussels and oysters, or shucking, involves opening their hard shells and removing the edible flesh inside. A knife is often used to separate the shells and extract the soft meat. |
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Shelling prawns |
Shelling prawns means removing the outer shell, starting from the head or the tail. The shell is peeled off in sections, and sometimes the tail is left on, depending on the recipe. |
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Shelling grabs |
Shelling crabs involves opening the crab’s hard shell, removing the gills and other non-edible parts, and extracting the meat. The carapace is removed, and the flesh is cleaned and prepared for cooking. |
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Skinning fish |
Skinning fish means removing the thin skin from the fish fillet. A knife is used to separate the skin from the flesh, while the skin is held tightly in place to make the process easier. |
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Skinning squids |
Skinning squids involves peeling off the outer layer of the squid’s mantle or body. You hold the skin and gently pull it off, often using your hands, without needing a knife. |
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Skinning octopus |
Skinning an octopus means removing the outer skin from its body. The skin can be pulled off by hand, or a knife may be used to help loosen it, especially if the skin is tightly attached. |