4 Mollusc should be stored in the refrigerator in open containers with clean

4 mollusc should be stored in the refrigerator in

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11. Calculating portion weights and yielda.You have 0.800kg fresh cuttlefish. Waste and bones are 57%. What is the net yield expressed in kg?b.When filleting a Dover sole weighing 750g you obtain 405g cleaned fillets. What is the wastage of skin and bones expressed in %? c.The net yield for a cleaned octopus is 0.560kg. The waste accounts for 30%. What was the original purchase weight of the octopus? 12. In brief, explain the steps for the following preparation methods.Which tools are used?Preparation Preparation procedure/stepsTools used
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Scaling Use a fish scaler or the back of a knife.Hold the fish firmly by the tail and scrape the knife from the tail to the head of the fish removing the scales in a stroking motion.Finish by washing the fish thoroughly.Fish scalerKnifeCutting boardGuttingInsert the fillet knife into the anus near the tail.Draw the knife toward the head, splitting the fish to the base of the gills.Spread the abdominal cavity with your fingersRinse the cavity out with a good stream of water.Fillet knifeCutting boardPreparing whole fish for pan frying or grillingprepare your kniferemoving fish scalesopening the belly and removing organsinsert hand into the cavity and grasping the organs begin to pull them outuse knife to cut just behind the head and front finsCook the fishSharp knifeCutting boardFilleting round fishRemove head by cutting at an angle just under the fins near the head on each side, and then under the fin on the underside.Snap the head off, removing any innards.Make an incision along the skin on the back of the fish, to one side of the dorsal fin.Place the tip of the knife in and run from the heat to tail, along the bonesSharp knifeCutting board
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Skinning round fishPlace one fillet, skin side down, on a work surface. Grasp the fillet firmly atthe tail end and, holding the knife balde flat, work the knife in between the flesh and the skin, then carefully slide it down the lengthof the fillet to remove the skin in one pieceknifeCutting boardSkinning flat fishTo skin each fillet, hold it firmly by the tail (skinside down), and then work the knife down the length of the fillet, keeping the blade as close to the skin as possible.knifeCutting boardFilleting flat fishUsing a sharp, flexible knife, make a slit along the backbone of the fish from head to tail.Slice down one side of the fish, sliding the knife between the fleshand the bones.Turn the fish round and slice away the flesh from the opposite side.knifeCutting board
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