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Culinary Fabrication Techniques Group Presentations

Join us for today's agenda focused on chicken trussing, pork tenderloin preparation, trout filleting, and shrimp deveining. Presentations will include safety, handling instructions, step-by-step fabrication guides, and timelines. Don't miss this kitchen experience!

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Culinary Fabrication Techniques Group Presentations

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Presentation Transcript

  1. Mid Term ExaminationSession 5

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

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