training videos

CHECKING A HOT PAN

This procedure is designed to show you how to SAFELY ensure that your pan/skillet is hot enough cook.

ground beef

When directed to "COOK GROUND BEEF BEFORE CLASS," please review and follow the procedures found within this video

chicken breast

When directed to "COOOK CHICKEN BREAST BEFORE CLASS," please review and follow the procedures found within this video

HArd-boiled eggs

When directed to "BOIL, PEEL, AND CUT HARD-BOILED EGGS BEFORE CLASS," please review and follow the procedures found within this video

COOKING PASTA

When directed to "COOK PASTA BEFORE CLASS," please review and follow the procedures found within this video

TOMATOES

When directed to "CORE, SLICE, OR CHOP TOMATOES BEFORE CLASS," please review and follow the procedures found within this video

CUTTING ONIONS

When directed to "CUT, SLICE, OR CHOP ONION BEFORE CLASS," please review and follow the procedures found within this video

BELL PEPPERS

When directed to "SLICE, CUT, OR CHOP A BELL PEPPER BEFORE CLASS," please review and follow the procedures found within this video

CUCUMBER, ZUCCHINI, AND SQUASH

When directed to "SLICE, CUT, OR CHOP A CUCUMBER, ZUCCHINI, OR SQUASH BEFORE CLASS," please review and follow the procedures found within this video

cabbage

When directed to "SHRED CABBAGE BEFORE CLASS," please review and follow the procedures found within this video