WORKSHEET 4

ANS NO 1.POINTS TO BE CONSIDERED WHILE

PURCHASING FISH:-

1. Clear, bright eyes, not sunken

2. Bright red gills
3. Scales should not be missing and they
should be firmly attached to the skin
4. Moist skin. Really fresh fish feels slightly
slippery
5. Shiny skin with bright natural colouring
6. Tail should be stiff and the flesh feel firm
7. It should have a sea-fresh smell.
 Frozen Fish

1. Frozen hard with no signs of thawing

2. The packaging should not be damaged
3. No evidence of freezer burn
Shellfish

1. shells should not be cracked or broken

2. Shells of mussels and oysters should be
tightly shut. Open shells that do not close when
tapped sharply should be discarded
3. Lobsters, crabs and prawns should have a
good colour and be heavy for their size
4. Lobsters and crabs should have all their
limbs

Storing Fish

In a refrigerator the storage temperature should

be between 0°C and 5°C.

Fresh fish: Fresh fish should be used as soon as

possible, but it can be stored overnight. Rinse,
pat dry, cover with cling film and store towards
the bottom of the refrigerator.
ANS NO 2.POINTS TO BE CONSIDERED
WHILE PURCHASING CHIKEN:-
1.When purchasing fresh chicken, make sure
there is no ‘off’ smell. Fresh poultry should have
very little or no smell.
2.If buying a whole chicken, make sure the skin,
flesh and bones are undamaged.
3.Chicken breasts should be plump with a very
pale pink flesh with very little fat.
4.Chicken thighs have a darker meat and should
have a dark pink flesh with a little white fat.
STORING:
1.To store chicken, keep it in its original container
or alternatively place in a shallow container loosely
but completely covered. Store in the coldest part of
the fridge for up to 2 days.
2.If freezing fresh chicken portions, freeze
immediately after purchasing in its original
packaging for up to 2 months. Alternatively,
separate chicken into serving portions and
thoroughly wrap in plastic wrap twice, freezing for
up to 2 months.
3.It is very important to thaw chicken completely
before cooking. To defrost frozen chicken, place
on a large plate in its original packaging, in the
fridge to defrost, this will take approximately 10-12
hours.
ANS NO 3.CUTS OF CHIKEN:-
1. Breast : Chicken breast must be the most
versatile meat.  It is a white meat with very little fat
and it is the perfect cut to slice up in stir-fries,
marinate and grill, pan-fry.
2. THIGHS: Chicken thighs can be bought as thigh
fillets with skin and bone removed, or thigh cutlets,
with bone and skin still attached. Chicken thigh
meat is brown and has a little more fat then the
breast, but also slightly more flavour.
3. DRUMSTICKS
4. WINGS
ANS NO 4. CUTS OF FISH:-
1.FILET: A fillet or filet is a cut or slice of boneless meat or
fish. The fillet is often a prime ingredient in many cuisines, and
many dishes call for a specific type of fillet as one of the
ingredients.

2.PAUPIETTE: A Paupiette is a type of roulade and sometimes

called a braciole. Paupiette may also refer to a classic French fish
dish whereby a thin slice of fish (tuna, sole, whiting or even anchovy)
is stuffed, rolled and secured with string before cooking in a stock.
3.SUPREME: A Supreme cut is a slice of fish cut from a fillet at a
slant, and is considered the best cut of a fish. Also called a Pave, a
supreme cut involves the removal of all the bones in the fillet.

4. DARNE: Steak or Darne. Is a thick, cross-section cut from a

round fish, perpendicular to the spine. Steaks often retain part of the
backbone.

5.GOUJON: These are approximately 8 cm long strips, cut from

bigger pieces of fillets, used for garnishing.

6.TRONCON: This is a steak-cut (bone-in) from a flatfish such

as flounder, halibut, sole, or turbot. In the U.S. these are called a
Steak cut.

7.DELICE:SUPREME CUT IN SLANT.

8.CREVETTE