3:25 fo . 1 LTE1 . FAP Australian Professional Skills Institute AT1 Project- Introduction to seafood and garnish Australian Professional Skills Q:70 Your prep list requires you to process whole lemon sole. Please, suggest what you would do with fillets, offcuts, bones, skins and roes? Fill in the table below with the appropriate requirements. A: Fillets Required Equipment: Fillet knife, boning knife, chef knife. Process: Going from tail to head with the knife, release the fillet from the frame to a depth of 10mm. Then going from head to tail release the fillet until you reach the middle of the fish. Then turn the fish and repeat process again Cooking method: Sprinkle salt and pepper over the fish fillets after patting them dry NYS Butter needs to melted over medium heat. Arrange the fish in the pan and heat After cooking the fillets for two minutes, sprinkle the scallions over the fish. The fish should be flipped after two minutes for cooking and should cooking over low heat. The fresh herb should be added at this point. Cook the fish one more minute. Dish suggestion: Wedge salad Offcuts Required Equipment: Boning knife, fillet knife, chef knife Process: Beef cheeks Beef tongue Oxtail Shoulder tender Top sirloin filet NYS Cooking method: The off cut of meat, fatty tissue and bones such as skins, bones and fat can be effectively processed and rendered into products such as lard, animal feed and fetiliser using blood and bones. Dish suggestion: Sour and spicy grilled pork off cuts Bones Required Equipment: Boning knife Process: First set blue chopping board on bench and start bones off from tail to head in one side and process repeat other side as well. Cooking method: Simmering Dish suggestion: Fish stock. Skins Required Equipment: Boning knife Process: Wash first then set blue copping board on workstation. Sprinkle some salt on fish and carefully off skin. Fish skin is oily, so salt is helpful to off skin. NYS Cooking method: Take big steel tray and set baking paper on it and put skin on it and adjust in over on require temperature Dish suggestion: Pan fried Crumbed lemon sole fish with quail egg. Roes Required Equipment: F:\\Term 1 2021\\AT1 Introduction to seafood and garnish_V3.0 Jan2021_Project.docx Page 23 of 25 APS Australian Professional Skills Institute institute AT1 Project- Introduction to seafood and garnish Australian Professional Skills Process: Cooking method: Dish suggestion: Marking feedback and recommendations for future training/action in cases where the Candidate has not . .. O <