PERFORMANCE TASK #

COOKERY LABORATORY PLAN

NAME OF RECIPE: Fish Bone (Butterfly Cuts)

TOOL & EQUIPMENTS USED:

Pot Knives
Bowl Chopping Board(Green)
Plates Scalers
Spoons Chani

INGREDIENTS USED:
- Fish
- Salt
PROCEDURES:

1. Put the fish on the cutting board. You can put newspaper around the cutting board, so you don’t get
anything on your counter.
2. Put the tip of the knife into the fish’s belly. Move the blade along the belly, cutting all the way to the
head. Be sure to keep the blade shallow so you don’t puncture the intestines.
3. Spread the body open.
4. Remove all of the entrails (this is the messy part). You don’t want to leave anything inside. Pull out
everything until you only see the flesh. It’s best to put these all in a bucket so you can toss them
easily when you’re done.
5. Locate the fish’s anus and cut it out in a “V” shape.
6. Rinse the cavity with a steady stream of water.
7. Wash the skin. If your fish has a dark tissue lining the abdominal cavity, it can be scraped off to
prevent a strong flavor.
8. At this point, you can remove the head if you like.
9. Place the clean fish in a dish.
10. Clean your area thoroughly and throw away any remnants right away.
11. Now it’s time to get cooking!
LIST OF MEMBERS OF GROUP#
NAME OF MEMBERS: SCORE (1-10)
1. Rosaima S. Ladsig
2. Aimee Kryzelle J. Galasi
3. Eurie A. Montillana
4. Jethro Luis Vargas
5. Rayven P. Lamar
6. Krisha Fae Laurente
7. Charlotte Angel Lagmay
8. Jennylyn Manaog
9. Angel May O. Borondia
10. Pamela B. Herrera
11. Bai Nhourfa D. Esla
GRADE 12- HE A
GRADING SHEET
GROUP # 4

NAME OF TEACHER SCORE