NC K-12 Culinary Institute

December 6, 2022
Work Simplification in School Kitchens
Work simplification skills help improve the efficiency of tasks. Productivity is a matter of planning, organizing, and developing effective routines. For example, your school nutrition program […]
December 6, 2022
Batch Steaming Pasta in School Kitchens
Steaming pasta is best suited for batch cooking in a school kitchen. This video reviews how to steam two to three pounds of dried pasta. Video […]
December 6, 2022
Steaming Frozen Vegetables for School Menus
Steaming frozen vegetables doesn’t have to result in a loss of quality and taste. This video guides you through thawing, steaming, holding, and serving vegetables. Video […]
December 6, 2022
Cooking Ground Beef for the Steamer or Oven
Preparing ground beef for use on the menu can be done in two ways. A 10-pound sleeve of ground beef can be steamed in the sleeve […]
September 14, 2022
Knife Skills for School Nutrition Professionals
Having good knife skills means you can be more efficient in the kitchen, maximize yield, and produce attractive product. Machines can slice and dice but every […]
September 6, 2022
The NC K-12 Culinary Institute at West Smithfield Elementary
Follow Tracy Bates, RD, Chef Lindsey, and Susan, RD, into the kitchen and see the North Carolina K-12 Culinary Institute in action at West Smithfield Elementary. […]