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.
Behind the scene tour for the NC K-12 Culinary Institute at Franklinton High School.
Behind the scenes at the NC K12 Culinary Institute!
Combi-Cooking
Combi Cleaning and Maintenance
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.