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  • Food Production Assignment

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    The document provides 9 different cuts of fish: 1) Fillet - A boneless cut along the entire length of the fish. 2) Darne - A slice of round fish on the bone resembling a steak. 3) Troncon - Similar to a darne but from flat fish. 4) Supreme - Often called a fillet, it is the primal boneless and skinless cut. 5) Delice - Not really a cut but a way of neatly folding a fillet. 6) Paupiette - A thin flattened escalope of fish. 7) Goujon - Strips cut from a large fillet typically 8cm x 1

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    food production assignment

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    The document provides 9 different cuts of fish: 1) Fillet - A boneless cut along the entire length of the fish. 2) Darne - A slice of round fish on the bone resembling a steak. 3) Troncon - Similar to a darne but from flat fish. 4) Supreme - Often called a fillet, it is the primal boneless and skinless cut. 5) Delice - Not really a cut but a way of neatly folding a fillet. 6) Paupiette - A thin flattened escalope of fish. 7) Goujon - Strips cut from a large fillet typically 8cm x 1

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views7 pages

    Food Production Assignment

    Uploaded by

    md
    The document provides 9 different cuts of fish: 1) Fillet - A boneless cut along the entire length of the fish. 2) Darne - A slice of round fish on the bone resembling a steak. 3) Troncon - Similar to a darne but from flat fish. 4) Supreme - Often called a fillet, it is the primal boneless and skinless cut. 5) Delice - Not really a cut but a way of neatly folding a fillet. 6) Paupiette - A thin flattened escalope of fish. 7) Goujon - Strips cut from a large fillet typically 8cm x 1

    Copyright:

    © All Rights Reserved
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    of 7

    Institute of hotel

    management, bhopal

    CUTS OF FISH
    Submitted to- Arunava Nandy sir Submitted by- Akash kukreti
    Roll no.-2041102023
    1.Fillet
    It is boneless cut of fish of
    entire length from the
    whole fish
    2.Darne 3.Troncom

    This is this slice of the round fish The concept is same as that of a
    on the bone. it resembles is steak. darne; but this cut is from the flat
    fish
    4.Supreme 5.Delice
    This cut is often referred to as fillet It is not really a cut of fish
    also it is the primal cut of the fish but is a way to cut fish such
    and is always boneless and without as fillet is neatly folded.
    the skin
    6.Paupiette 7.Goujon
    This is the thin escalope of a These are strips of fish culled
    fish that has been flattened. from the large fillet and is
    usually of 8cm×1cm size.
    8.Pava 9.Plaited
    This is similar to supreme but is This is also known as entry in French
    always cut in a block or a this cut is made by pleating 3 strips
    rectangular slab. of fish to give a decorative touch
    Thank you

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