OBEROI HOTELS AND RESORTS

SYSTEMATIC TRAINING AND EDUCATION PROGRAMME

STANDARD LESSON PLAN

F&B PRODUCTION OPERATIONS

KOP WK 11.5
DEEP FRY: FISH FILLET À L’ ANGLAISE

Certified Departmental Trainers are requested to return this document to OCLD if any amendments are made to the Lesson
Plan or PREP-sheet, either to improve its delivery or to reflect a particular unit-based operating procedure that may differ from
the overall standard.

Any such amendment will be evaluated and, if appropriate, incorporated into the original at OCLD. A revised version will then
be sent to each hotel so that it can update its library of lesson plans.

In some cases a second version of the lesson plan may be required in cases where major differences in approach occur
because of the application of a task in a particular brand.

Your co-operation is requested to ensure true standardisation of quality training across the company.

VERSION: 14 JUNE 2004

PREPARATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET

LESSON PLAN DEEP FRY: FISH FILLET A’ LA ANGLAISE A - ATTENTION
Ice breaker Questions about what has been happening to the trainee since last time.
Check comfort level with the pace of learning.

Link back Ask if the trainee has any questions or problems with the last session,
even if that task is not a pre-requisite for the task in this session.

Test the trainee’s recall of the attitudes, skills and knowledge required
for any task that is an important pre-requisite for this particular task.

Attention Display a deep fried fish filet and ask the trainee to taste it

By asking questions:

Did you enjoy the fried fish filets with a crispy exterior and a soft centre?

Objective This dish uses the application of deep-frying and gives the trainee
chance to practice. The trainee would also be able to learn how to crumb
a dish.
Need Deep fried fish is one of the most popular dish/ snack served in all day
dinning restaurant menus.

DEEP FRY:
TASK ANALYSIS
NAME OF THE TASK FISH FILLETS À L’ ANGLAISE
WORKSHEET
HOW IS THE STEP WHY IS THE WHEN DO YOU
WHAT IS THE
DONE?
B– STEP DONE KNOW THE STEP IS
STEP? BREAKDOWN THAT WAY? CORRECT?

1. Heat oil.  By heating oil in a TRAINER Attain temperature  See the thermostat
deep fat fryer DEMONSTRATES to fry fish light off
 Set the regulator How would you  Check if the oil is
of the deep fat regulate the clean
fryer at 180oC temperature of oil in
a deep fat fryer?
 Quality  Feel the fish for firm texture
2. Select fish fillet. By checking the size TRAINER  Standards  Use quality fish fillets
of cut, texture and DEMONSTRATES  Uniform cooking  Smell the fish for no
freshness of the How would you check the quality  Ease in crumbing unpleasant smell
of fish?
fish.
What cut of fish do you use for
fried fish à l’ Anglaise?
3. Dredge the fish  By dabbing the TRAINER  Protective  See even coating of
with flour. fish fillet in DEMONSTRATES coating to the flour
seasoned flour surface of the  See no excess flour
 By turning the side Why do we need to fish
and repeating the coat the fish with  Helps further
process. flour?
 coating with egg

WHY IS THE WHEN DO YOU

WHAT IS THE HOW IS THE STEP B– STEP DONE KNOW THE STEP
STEP? DONE? BREAKDOWN THAT WAY? IS CORRECT?
TRAINEE
4. Dip the fish fillet in  By dipping it in DEMONSTRATES  Protects the  See even coating of
egg beaten egg in outer surface of egg
bowl Why so we need to the fish  See no excess egg
 By scraping off the coat the fish with  Aids in crumbing
excess against the egg?
edge of the bowl
5. Crumb the fish  By dabbing the TRAINER
fish in bread DEMONSTRATES  Crisp texture  Feel firm texture
crumb  Prevents  See no loose bread
 By turning the side Why do we need to disintegration crumbs
and repeating the crumb the fish?  Prevents oil from
process getting dirty
 By shaking off the
excess bread
crumbs
6. Fry the fish By immersing the How do you know if To cook the fish till See if the outer crust
fish in hot oil and the fish is done? cooked and is crisp and golden
frying till cooked to attained golden brown and it is still
proper doneness TRAINEE brown crust soft from inside
PRACTICES
STEPS 4 TO 6
(STAGE 3)

LESSON PLAN DEEP FRY: FISH FILLETS A’ LA ANGLAISE C - CHECK

ANY QUESTIONS? Ask if trainee has any questions

VERBAL CHECK Have the trainee recite the steps verbally

Questions on any detail not mentioned during the Verbal Check(e.g.):

INVESTIGATE
How do we make breadcrumbs?
Why are fish filets most desired for crumb frying?

PRACTICAL CHECK Have the trainee perform the entire task without help and in silence.
Ensure only good habits are being practised. Coach if necessary.

PRAISE Recognise and appreciate his or her success.

 Ask questions to direct trainee’s attention to either:
LINK FORWARD
 The task to be covered in the next session AND/OR
 A task later in the checklist for which today’s task is a pre-requisite

Reconfirm the venue, day and time of the next session.

Encourage and ensure practice on-the-job to develop skills.