Batch Cooking in School Nutrition Programs

Batch cooking produces high-quality food, helps reduce food waste, and minimizes food safety risks.
Learn the differences and benefits of the three types of batch cooking: quick batch (e.g., vegetables, pizza), small batch (e.g., foods heated in a commercial microwave), and long batch (e.g., casseroles, baked potatoes).
Batch cooking takes planning and effort, but the outcomes are worth it!
***********************************************************************
Chef Cyndie and the K-12 Culinary Team
Optimize your program with skilled, confident staff.
Chef Cyndie & the K-12 Culinary Team provide practical consulting and training for your specific needs so that your program operates smoothly with skilled, confident staff. We work with state agencies, school districts, and industry partners.
SUBSCRIBE to our channel & SWITCH on your notification 🔔 HERE:
💡 czcams.com/channels/s_9.html...
Connect with us for the latest videos, trainings, and recipes:
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.
Video created by Chef Cyndie and the K-12 Team for the North Carolina K-12 Culinary Institute.
Culinary Solution Centers created this video with Running Pony Productions. (Oxford Cooking, 090116)

[@kathleendamiano4351]

Informative Video, Thank you