NAME: MENDOZA, CLAUDINE G.

YEAR/SECTION: BTVTED-GFD 3101

NARRATIVE REPORT

I. INTRODUCTION

Dressed fish, generally with the head, tail, and fins removed, are ready to
cook. The edible amount is around 67 percent. Fillets are the sides of the fish that
have been separated from the backbone and are ready to cook. They are
generally boneless and waste-free.

II. BODY

Thursday, November 17, 2022, 1:00 p.m. Before we cut the fish that day,
our proctor provided us with the necessary tools. Before we individually sliced the
fish, our proctor prepared a question for us to answer in order to get points. I
dragged out a question till I couldn't answer ma'am's question around 3:00 pm,
but she gave the right answer so the next time I encounter the subject, I can
respond.

I picked out what I was going to do in the kitchen for what sort of fish cut I
was going to cut, and what I got out was a dressed cut fish, which was simple to
cut since I simply removed the head, gills, and scales. Once I was completed and
my proctor showed me what I had done, she looked for the head and removed
the gills and scales of the fish but I tossed it away but she said let it go, don't
throw it away next time and include it. That is why I am grateful for his
exceptional understanding.

III. CONCLUSION

In conclusion, when we are going to cut fish, you must be cautious and
have those tools available to make it easier for you to cut fish, and you must not
borrow tools. When it comes to cutting fish, you should have a basic
understanding of how to do it so that it is easier and there are no wasted fish or
you do not have to repeat the process. Overall, I enjoyed it since I didn't realize
there were so many different terms for cutting fish. Another encounter from which
I learnt.