AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.2.2.1 · Paper 1
Revise: Meat, Fish and AlternativesA small knife gives control when trimming; a flexible filleting knife helps follow the bones of a fish. Work on a stable chopping board and keep your supporting hand clear of the blade’s path. Carry knives with the blade pointing downwards and store them safely after use.
- Revise: Fat-Soluble Vitamins
Removing flesh from the bones of a fish to produce a fillet.