COOKERY

1. *

2. *
a.Review of the orders for the event of the day and the
allocation
b.Make a requisition of all required stocks
c.Pick-up needed stocks
d.Distribute works duties and assignment of kitchen
staff
e.Prepare vegetables and ingredients for cooking
f. Prepare all pots and pans and other kitchen tools and
equipment

3. *Ensuring mis-en-place
a.Production supervisor checks the availability of needed
equipment and supplies and supervises the cleaning
and preparation of said equipment
b.Pots and pans and other cooking utensils/equipment are
to be wash-clean and prepared for cooking
c.Meat, seafood and chicken are to be cut butchered,
according to standard portion sizes
d.Vegetables and other ingredients are to be cut/sliced in
accordance with instruction in the recipe
e.Tools, materials and equipment should be checked for
completeness

4. *Provision for washing
ingredients
*Meat – it is advisable to wash fresh meat in
chlorinated chilled water before storage
*Fish- clean fish and wash thoroughly before
freezing
*Eggs- wash eggs before storage or cracking.
*Vegetables- wash thoroughly in running water;
preferably before peeling and sorting
*Canned products – wash canned softdrinks before
placing on display at the counter. Wash canned food
items before opening.

5. *I. Preparation
for Vegetables

6. *

8. *

11. *Dimension of diced Vegetable
1.Small dice= ¼ inch
2.Medium dice= ½ inch
3.Large diced= 3/4 inch

12. *

13. *

14. a.

15. *

16. *

17. *II.Preparation
for fish and
Shellfish

18. *

19. *

20. *
1.To clean soft-shell crabs hold the crab in one hand and using a
pair of kitchen shears, cut off the front of the crab, about ½
inch behind the eyes and mouth. Squeezing out the content of
the sacks located directly behind the cut you just made.
2.Lift one pointed end of the crabs outer shell; remove and
discard the gills. Repeat on the other side.
3.Turn the crab over and snip off the small flap known as the
apron. Rinse the entire crab well and pat dry. Once cleaned,
crab should be cooked or stored immediately.

21. *

22. Materials;
1.Oysters
Knife
2.Hard
Kitchen
Brush
*

23. - If an oyster knife is unavailable, use a
thin, short, dull knife. Do not use a sharp
kitchen knife.
- Access to cool running water.
- A bowl to catch the liquor from the shell
when opening
- A towel that can be used to protect your
hand while opening the shell. A heavy
work glove will also protect your hand.

24. *
*Oysters are at their best if they are no more than four
days old. Ask your fish monger for the harvest date.
*When at the market, the oyster should be stored in or
on ice
*Unless they have been shuck and frozen, oyster
should be alive when you buy and cook them. If the
shell is tight closed, it is alive. If the shell is slightly
open, it should closed promptly when tapped. If the
shell is open and does not close when tapped throw it
out.
*Throw out any oysters that have broken shell.

25. *Preparing oyster
* If you are not going to cook the oyster immediately,
clean the shells with a brush, place in a bowl, cover the bowl
with a damp towel and refrigerate. Oysters will keep for 2 to
3 days; however; they are best when cooked as soon as
possible.
* If you are cooking the oysters in the shell, do not open
and remove the oyster from the shell. Wash the oysters with
a stiff kitchen brush under the cool running water and
remove any hard encrustations from the shell with a rigid
kitchen knife..
* Never eat an oyster whose shell is not open after

27. *Materials
*1. Small kitchen
Knife
*2. Deveining
Tools
*

28. *Check for freshness
*Fresh shrimp should smell clean, refrain
from shrimp that smells ammonia
*At the fish market, fresh shrimp should be
stored in or on ice
*If you purchase frozen shrimp, avoid
shrimp that was peeled and deveined prior
to freezing

29. *

30. *

31. *Materials
*

32. *

33. *
*Check for freshness
1.Look at the eyes of the fish.
2.Feel the texture of the skin
3.Smell the fish
4.Check the gills.
*Cleaning fish
*Materials;
*-Filleting knife - Cutting Board
*- filleting gloves
*Boning knife

34. *

35. *

36. *Cuts
Of Fish

37. *The backbone and
bones are removed
leaving the fillets
attached to the head.
This is usually done
with either sole or
whiting
*

38. *The fish is skinned,
eyes, gills and fins
removed, it is
paneed and the tail
bent around into the
mouth. This is
usually associated
with whiting.
*

39. *A slice of
fillet tied in
a knot
*

40. *A slice of
round fish
cut through
the bone
*

41. *A fillet
neatly
trimmed
and folded
*

42. *The cleaned and
skinned fish is
filleted leaving the
fillets attached to
head and then
each fillet is rolled
*

43. *Plait of
three
different
type of fish
*

44. *A slice or
piece of
fish free
without the
bones
*

45. *Strips 2” x ¼”
from the fillet
of small fish
such as sole or
plaice
*

46. *Lightly
flattened
fillet, coated
with fish farce
and rolled
white fish
*

47. *A slice cut
on the slant
from the
fillet of a
large fish
*

48. *A slice
of flat
fish cut
on the
bone
*