Videos

K-12 Culinary Institute Behind the Scenes

These two videos are embedded from a Facebook post. Any content you see in each portal after each of these videos concludes may not reflect our views.

chefs in a school kitchen

Behind the scene tour for the NC K-12 Culinary Institute at Franklinton High School.

chefs in a school kitchen

Behind the scenes at the NC K12 Culinary Institute!

Combi-Cooking

chefs in a kitchen discuss use of equipment

Combi Cleaning and Maintenance

Combi general use

Combi general use

using a probe thermometer

Using a probe thermometer

steaming vegetables

Steaming vegetables

blanching fresh vegetables

Blanching fresh vegetables

cooking breaded meats

Cooking breaded meats

cooking brown rice

Cooking brown rice

Cooking pasta

Cooking pasta

cooking ground meats

Cooking ground meats

Cooking corn bread

Cooking corn bread

Cooking potatoes

Cooking potatoes

Cooking beans

Cooking beans

Setting the timer

Setting the timer

Culinary Solution Centers

Quick Batch, Small Batch, Long Batch

Tips To Quality Food in School Kitchens

Work Simplification in Quantity Production Kitchens

Weighing and Measuring Food

Culinary Knife Skills

Heating Precooked Foods in School Kitchens

Determining Serving Size for Cafeteria Portions

Basic Kitchen Equipment Utensils

Basic Kitchen Equipment Pans

How to Calibrate a Cooking Thermometer

Proper Use of Sinks in Large Food Production Kitchens

Encouraging Customers to Try Foods

Chopping Lettuce in the VCM

Preparing Cubed Ground Beef in School Kitchens

Preparing Ground Beef: Steamer Method and Oven Method

Preparing Beans in Large Kitchens

Steaming Pasta in Production Kitchens

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Steaming Frozen Vegetables in Production Kitchens

Steaming Brown Rice in Production Kitchens

Technique to Remove Grapes from Stem

Recipe for Gourmet Grilled Cheese Sandwiches in School Kitchens

Recipe for Sweet Thai Chicken in School Kitchens

Recipe for Chicken Spinach Alfredo Bake Recipe

Recipe for Macaroni and Cheese Sauce

Recipe for Cooking Chilaquiles in School Kitchens

How to Roll a Burrito

Garnishing

Kitchen Management

These training videos sample correct and incorrect ways to prepare, serve, receive, and store foods for large kitchens. There are also two at the end concerning personnel management.

Preparing food the RIGHT way (1 of 3)

Preparing food the WRONG way (1 of 3)

Preparing food the RIGHT way (2 of 3)

Preparing food the WRONG way (2 of 3)

Preparing food the RIGHT way (3 of 3)

Preparing food the WRONG way (3 of 3)

Serving food the RIGHT way (1 of 4)

Serving food the WRONG way (1 of 4)

Serving food the RIGHT way (2 of 4)

Serving food the WRONG way (3 of 4)

Serving food the RIGHT way (4 of 4)

Serving food the WRONG way (4 of 4)

Receiving food the RIGHT way

Receiving food the WRONG way

Storing food the RIGHT way

Storing food the WRONG way

Dealing with disgruntled employees

Kitchen management: Server Illness

General Food Safety Practices

These videos are embedded from YouTube. Any content you see in each portal after the video concludes may not reflect our views.

Personal Hygiene

Thermometers and Receiving Food

Food Preparation, Holding, Serving, and Cooling

Cleaning and Sanitizing

Knife Skills for School Nutrition Professionals

Preparation and handling for plant-based foods in schools

These videos are embedded from YouTube. Any content you see in each portal after the video concludes may not reflect our views.

Apple

Apricot, Fig, Peach and Plum

Avocado

Banana

Beets

Blueberry

Broccoli

Cabbage

Cantaloupe and Honeydew Melon

Carrots

Cauliflower

Celery

Cucumber

Exotic Fruit

Grape

Kiwifruit

Lettuce Iceburg Romaine Leaf

Custom Food Prep Video Production

Chef Cyndie has written, produced, and provided on-screen talent for training videos.