opening oysters for Grade 10 TLE Cookery Students

Grade 10 Cookery Subject

1. OPENING OYSTERS
OPENING CLAMS
CLEANING A SQUID
SPLITTING A LOBSTER
TOPICS:

2. OPENING
OYSTERS

3. Wash the oyster and protect
your hands with gloves or a
towel.
Step 1: Prepare

4. Hold the oyster
with the flat
side up and the
hinge facing
you.
Step 2: Positionno

5. Gently insert the tip of the
knife into the hinge, about
1/4 inch.
STEP 3: INSERT KNIFE

6. While applying pressure, twist
the knife to pop the hinge.
STEP 4: TWIST

7. Use your fingers or the knife
to slightly pry the top shell
away from the bottom.
STEP 5: PRY

8. Slide the knife along the slit
until the hinge, raising and
detaching the upper shell.
STEP 6: SLIDE

9. OPENING CLAMS

10. Make sure the clams you're
going to be shucking are alive.
STEP 1: PREPARING THE CLAMS

11. Clean the clams
Soak the clams

12. Get a proper shucking knife.
STEP 2: SHUCKING THE CLAMS
Grasp a clam in your hand.

13. Insert a the tip of a paring or clam
knife in between the clam shells.
STEP 2: SHUCKING THE CLAMS
Twist the knife

14. Remove the top shell
STEP 2: SHUCKING THE CLAMS
Cut the clam out of the bottom
shell.

15. Finished
STEP 2: SHUCKING THE CLAMS

16. CLEANING A
SQUID

17. 1.Start with a whole squid
2. Remove head from squid
body
3,Head, Innards, and body tube
4. Squid ink sac removal

18. 5. Cut tentacles
6. Remove beak from tentacles
7. Tail, tube, and cartilage
8. Skin membrane removal

19. 9. Cutting into squid rings

20. SPLITTING A
LOBSTER

21. Step 1
If the lobster is frozen defrost in a
bath of cool water for 30 minutes
and prepare immediately. Lay the
lobster belly-down on a cutting
board and insert a large, sharp
knife into the head section with
the blade pointing forward. Press
down firmly to split the head in
half.

22. Step 2
Carefully re-insert the knife into
the head, this time with the blade
pointing towards the tail, then
split the rest of the lobster in half.
Press down firmly on the flat side
of the knife to ensure the shell is
cut through.

23. Step 3
Unfold the split halves carefully
to ensure the head remains
attached to the tail.

24. Step 4
If you don’t want to eat the
tomalley, gently wash the head
section under running water to
remove. If the lobster is already
cooked it is now ready to serve as
desired. If the lobster is raw, it is
ready to prepare according to
your favourite recipe.

25. Note: Use immediately after
preparing to avoid a natural
and harmless discolouration
of the lobster meat.

26. THANK
YOU!
REFERENCES:
HTTPS://WWW.LAYLITA.COM/RECIPES/HOW-TO-OPEN-
OYSTERS/
HTTPS://WWW.WIKIHOW.COM/SHUCK-CLAMS
HTTPS://WWW.THESPRUCEEATS.COM/HOW-TO-CLEAN-SQUID-
1808818
HTTPS://BROLOS.COM.AU/RECIPES/SPLIT-A-LOBSTER/
GOD BLESS GRADE 10-TLE
COOKERY