| PREPARATION
METHODS (7 of 9) |
Hospitality
and Catering |
|
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| Fish
is portioned to produce a particular
cut and portion size, either
as a: |
 |
| *
fish item for garnish |
| *
fish cut for a fish course |
| *
fish cut as a main course |
| *
fish cut as part of a composite
dish - fish pie. |
| When
cutting large fillets into smaller
portions you should judge carefully
the portioning of the fillet
before you cut, to ensure even
sized pieces result. |
| As
fish is very expensive accurate
sized portioning is important
to maintain cost-effective controls
on portion quantities resulting
from each fish or large fillet. |
| This
is a simple but vital skill to
develop. Where the portion size
is cut too large then fewer portions
result and more fish is required.
If the portion is too small customers
might complain. |
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