1. Mid Term Examination Session 5

2. Today’s Agenda Group Research (1:30 minutes) Presentations (5 minutes each) 1.Chicken: Trussing and Fabrication 2.Pork Tenderloin: Removing Silverskin and Cutting to Weight Specification 3.Trout: Yield Loss and Filleting Techniques 4.Shrimp: Peel and Devein, and IQF

3. Presentations Include the Following: Safety and sanitation issues Specific instructions for handling and storage (Including how to identify quality product) Step-by-Step illustrated instructions on “How to Fabricate item X in Y manner” Timeline for completion of assigned tasks. Presentations will occur in the kitchen

4. Group Assignments