Culinary Arts II students spent the first week back to school learning about meat cookery including beef, pork, veal, and lamb. They studied primal and retail cuts and how the location of meat on an animal determines the tenderness and therefore the best cooking method. Students prepared ribeye and chuck eye steaks with a marinade and grilled. Students used a dry rub to flavor and tenderize strips of stir fry beef to use in tacos. Students stuffed bone in pork chops with sautéed onions and cheese, seared them then finished cooking in the oven. Lastly, students pounded pork loin cutlets and dusted them in a flavorful coating of flour and cornmeal them pan-fried them with bacon. They made a pan sauce with the drippings and chicken broth and served the meat and sauce over spaghetti.
