Menu and Recipe Manu.. - The Early Childhood Commission

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Appendices
6. Remove the fillet for this first quarter of the fish.
7. Repeat steps 4-7 for the other quarter on this side.
8. Turn the fish over ad repeat steps 4-8.
9. Remove the skin of this fish by placing down on skin side on the worktable.
10. turn tail towards you and hold tail firmly to the table
11. Slip a sharp knife between the skin and flesh of the fish at the tail side.
12. Slide the knife between the skin of the fish and the flesh away from you.
13. Scrape along the skin of the fish to avoid cutting into the flesh.
14. Store or use fillet as needed.
15. Save fish scraps (head and bone) and use to make stock.
Yield: 4 small to medium fillets
B. How to Debone Chicken
1. Lay the chicken on a worktable flat on the back.
2. Cut off wings at the second joint.
3. Cut through skin between the leg and the body.
4. Turn the chicken on the side and pull the leg back.
Menu and Recipe Manual for Early Childhood Institutions