Blanching Fresh Vegetables for School Meals

Blanching vegetables makes them pop with vibrancy and increases the likelihood that students will choose and enjoy them.
Chef Cyndie shows school nutrition professionals how to create colorful vegetables by partially cooking or blanching their vegetables using three pounds of raw broccoli, a perforated pan, and a combi oven.
**************************************************************
Many school nutrition programs lack focused staff training. Chef Cyndie and The K-12 Culinary Team provide practical consulting and training for your specific needs so that your program operates smoothly with skilled, confident staff.
SUBSCRIBE to our channel & SWITCH on your notification 🔔 HERE:
💡 czcams.com/channels/s_9.html...
Connect with us:
Twitter: / chefcyndie
Facebook: / chefcyndie
Newsletter: Subscribe to get our latest videos, trainings, and recipes!
www.subscribepage.com/u9i7m1
Website: www.ChefCyndie.com
Please send us a message to set up your discovery call: www.ChefCyndie.com/contact.