Today in class we learnt about how to carve roasted chicken and steamed fish in class. It's a very interesting experience because we learn to handle it by using our service gear which is the fork and spoon.
Menu:
1) Roasted chicken
2) Steamed sea bass served with ginger sauce
How to carve a chicken or any fowl for that matter is not that complicated. You will need two things; a big sharp knife and a positive attitude that you are in fact up to the task! Be sure to let the bird rest at least 20-30 minutes before you start carving!
i) Dark Meat
A roasted chicken!
Step 1: Lift the chicken using your service gear
Step 2: Let all the juices out from the chicken by lifting it up and tilting it a little bit
Step 3: Place the chicken on the chopping board ,take a chef knife and cut the chicken's neck
Step 4: To cut the dark meat section which is the thigh and drumstick, run your knife above the top part of the drumstick part to find the joint of the meat
Step 5: After you have found the joint,run your knife downwards to the meat section slowly. Use the fork to ease your cutting of meat
Step 6: Find the thigh section using the the knife and slowly slice through the meat
Step 7: Find the joint of the thigh section and cut through it
Step 8: This is the dark meat section which is the thigh and drumstick
Step 9: Cut through thigh and drumstick separately
Step 10: Serve the chicken pieces to the guest plate using your service gear
ii) White Meat
Step 1: Make the line of the soft bone as a guideline to cut
Step 2: Cut through it
Step 3: Use a fork to slightly pull the meat from the bone and the knife cutting through it
Step 4: Slice the chicken breast until it reach its bone
Step 5: The piece of chicken breast which have been cut
Step 6: Cut the wing and breast section separately
Step 7: Use your service gear to pick up the piece of chicken onto the guest's plate.
iii) Chicken Frame
FISH
Whether grilled, broiled, baked or steamed, a whole fish makes for a juicy, flavourful meal. Plus, it's a real showstopper when you place it on the table in front of guests.
i) Fish fillet
Step 1: Remove all the extra topping on top of the fish
Step 2: Cut the fish's tail slightly using a fish knife
Step 3: Cut the fish's head as well
Step 4: Use the fish knife to cut off its fin
Step 5: Find the end of the fish's skin from the tail part and slowly run your fork through the skin and carefully roll it while the fish knife slightly pushing the skin towards the head
Step 6: Put the fish's skin at the side of the fish platter
Step 7: Cut the center bone of the fish
Step 8: Cut through the meat until it reaches the bone
Step 9: Flip the fish over and slowly remove it from the skin
Step 10: Cut the fish meat into half and it is ready to be served
iii) Fish Frame
Thank you!
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