NC K-12 Culinary Institute
December 6, 2022
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
Weighing and measuring food is a concept that even experienced school nutrition professionals struggle with. Learn the basic rules, why measuring may be inconsistent among staff, […]
December 6, 2022
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 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
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
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 […]