This document provides instructions for preparing different seafood items. It describes oysters, clams, squid, and lobsters. For oysters, it lists the 6 steps to open one as: insert the knife at the hinge and push between the shells, work the knife tip into the oyster, twist the knife handle to pop it open, push the knife in and slice the top muscle, open the top shell, and cut the bottom muscle and flip it over. For clams, it describes scrubbing them and using a knife to cut through the hinge muscle and open the shell. For squid, it lists the 7 steps to clean one. For lobsters, it provides the 4 steps to

1. Divina T. Maranan
TLE Teacher
OPENING AN OYSTER

2. Describe the following:
1. OYSTER
2. CLAMS
3. SQUID
4. LOBSTER

3. OPENING AN OYSTER

4. Hold oyster cup side down and
hinge pointed towards you.
1. Insert oyster knife at hinge
slowly but firmly and push the knife
between the shells. Use a slight
side to side rocking movement
with your knife as you push in.

5. 2. Work tip of
knife into the
oyster (about
1/2 inch).
3. Twist knife
handle to pop
oyster open.

6. 4. Push knife into
oyster and slice
muscle from top
shell.
5. Open top
shell.
6. Cut muscle from bottom
cup. Turn the meat over
for most professional
appearance.

7. Opening Clams

8. Scrub clams under cool running water using
a stiff kitchen brush.

9. Over a bowl, hold the clam firmly in your hand and insert the
clam knife between the top shell and bottom shell. A towel can
be used to protect your hand. Work the knife around to cut
through the hinge muscle. The bowl will catch the liquor from
the clam.

10. Open the shell. Slide the knife between
the clam and the shell. Detach the clam.

11. The clam is now ready to be cooked
or eaten raw.

12. Cleaning a Squid

13. 1. Pull off the head

14. 2. Remove the ink sac.

15. 3. Cut Tentacles.

16. 4. Remove beak from
tentacles

17. 5.Pull out the tail tube and

18. 6. Pull off the skin

19. 7.Cut into rings

20. Splitting a Lobster

21. How to Cut Lobster in Lengthwise
1. Place the lobster on its back on a tea
towel to prevent slipping.

22. 2.Using a heavy sharp knife, cut
right through the underside of the
body and tail, down the center.

23. 4. Turn the lobster around and continue the cut
through the center of the head. Place the
lobster on its back on a tea towel to prevent
slipping.

24. 4. Using a heavy sharp knife, cut right
through the underside of the body and
tail, down the center.

25. A lobster split is not only
an attractive style for
presentation, but also
enables easy access to
the delicious meat inside.
Turn the lobster around
and continue the cut

27. Chronologically arrange the following 6
steps in opening an oyster:
o ___Cut muscle from bottom cup. Turn the meat
over for most professional appearance.
o ___Open top shell.
o ___Insert oyster knife at hinge slowly but firmly
and push the knife between the shells. Use a
slight side to side rocking movement with your
knife as you push in.
o ___Work tip of knife into the oyster (about 1/2
inch)
o ___Twist knife handle to pop oyster open.

28. STEPS IN SPLITTING A LOBSTER:
 ___Using a heavy sharp knife, cut right
through the underside of the body and
tail, down the center
 ___Place the lobster on its back on a tea
towel to prevent slipping.
 ___Using a heavy sharp knife, cut right
through the underside of the body and
tail, down the center.
 ___Turn the lobster around and continue
the cut through the center of the head.

29. ANSWER
Steps in opening an oyster:
6
5
1
2
3
4
Steps in splitting a lobster:
4
1
2
3