lettuce

Filter by
Categories
Tags
Authors
Show all

All
Cooking Techniques & Hacks
Equipment
Farm to School
Food Safety
Marketing & Merchandising
Menu Development & Planning
News
Recipes

All
apples
avocados
batch cooking
beets
blanching vegetables
blueberries
breaded meats
broccoli
brown rice
burritos
cabbage
carrots
cauliflower
celery
chicken
cleaning
combi
combi oven
cooking beans
cooking legumes
cooking pasta
cooking potatoes
cooking techniques & hacks
cooking thermometer
cooling
cornbread
cucumbers
culinary skills
culinary techniques
culinary training
cycle menus
easy recipes
equipment
exotic fruit
farm to school
farm-to-fork
farm-to-school
figs
food preparation
food safety
foodborne illnesses
frozen food
frozen vegetables
garnishing
grab n' go
grapes
grilled cheese
ground beef
heating precooked foods
holding
holding and serving
kitchen equipment
kitchen timer
kiwifruit
knife skills
kumquats
lettuce
local foods
Louisiana Festival of Flavors
marketing
melons
menu planning
merchandising
money management
NC K-12 Culinary Institute
North Carolina
pasta
pears
personal hygiene
preparation
preparing beans
preparing food
probe thermometer
produce
Produce Safety University
quality food
receiving produce
recipe development
recipes
rice
salads
sandwiches
sanitizing
school kitchen
school kitchens
school nutrition
School Nutrition Association
school nutrition professionals
school nutrition training
scoops
serving produce
serving vegetables
Starkist
steaming pasta
steaming vegetables
storing food
storing produce
Sunkist sectionizer
thermometers
tuna
USDA
USDA grants
USDA produce safety university
USDA resources
Virginia
virtual
work simplification

All
ChefCyndie

December 8, 2022

Lettuce: Preparing and Handling in School Kitchens

Lettuce in school nutrition programs is usually of the iceberg and romaine varieties. However, leaf lettuce is often used for individual salad plates and as a […]