61.   Remove skin from drumsticks, thighs and breasts.

62.   Remove skin from fish.

63.   Remove skin from the chicken breasts, thighs and drumsticks.

64.   Remove skins from tomatoes and finely chop flesh.

65.   Remove the skin and any excess fat from the chicken legs, then cut each leg in half at the joint.

66.   Remove the skin from poultry.

67.   Remove the skin from the chicken and shred the meat into bite-size strips.

68.   Remove the skin from the thighs, and bone by cutting on one side of the bone with a sharp knife and scraping off the meat on the other.

69.   Remove the skin, carve the chickens and serve.

70.   Remove the skin, slit in half lengthwise and remove the seeds.