A beef striploin is trimmed from the wholesale form to being ready-to-cook. This was made for a culinary cost control class where the students watched and then took a test.
This is intended for students of the Niagara Culinary Institute but feel free to use it in your classrooms.
Les Marmitons are a group of cooking enthusiast (non professionals) that are all about good cheer. They held a benefit at Niagara Culinary Institute recently to raise funds for student scholarship.
Week 3 lab of Culn 1321 at the Niagara Culinary Institute. The lecture covered vegetarianism, non-meat nutrition, rice and bean combinations and the dreaded "amino acid dance" by Chef Olson
