Niagara Falls Culinary Institute
NFCI Student & Faculty Equipment and Procedural Tutorials
Click on any one of the images below to watch a tutorial.How to Set-up Your Workstation
Learn Proper Mopping Techniques
Learn Proper Dish Washing Procedures
How to Light Pilot Lights in NFCI Labs
How to Operate the Electrolux Combi Oven
The Ice Carving Industry: Past, Present and Future
How to Operate the Electrolux Blast Chiller
Skin and Remove Fin Fat from Flat Fish Fillets
The “Skin Rip” Technique for Whole Pan Roasted Dover Sole
How to Assemble a Fondant Wedding Cake
How to Fabricate a Lobster
How to Open a Clam
How to Fabricate a Chicken
How to Fabricate a Fish
A Close-up Look at Beef Production
Observe a Whole Hog Demonstration
Fruit and Vegetable Carving Demonstration
Motivational Speaker: Mike LaLopa from Purdue University
Food Service Facility Design
Operation and Safety of the Hobart Band Saw
How to Remove the Four Fillets of a Flat Fish
How to Cook Sugar for Pulling and Blowing
How to Make Roux
How to Open Oysters
How to Make Hollandaise Sauce