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Chef Brenda, RDN

Chef Brenda, RDN
Learn the difference between ounces and fluid ounces. Complete video guide including examples - https://www.youtube.com/watch?v=sSI_H96soGo&t=1s Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
In honor of National Cheese Lovers Day, here are just a few of the foods K-12 students love. Hooray for cheese! Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
Inspiration for K-12 Schools. Click here for complete video guide. https://youtu.be/3BDCuUB9jk8 Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn
K-12 School Salad Bar Inspiration and Guide. Be sure to visit the USDA guidelines before you get started. https://www.fns.usda.gov/cn/updated-offer-vs-serve-guidance-nslp-and-sbp-beginning-sy2015-16 https://fns-prod.azureedge.us/sites/default/files/resource-files/SP41-2019os.pdf Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
Simple how to guide for making delicious Chili. Homestyle Chili Recipe 12 lb. 8 oz. USDA ground beef, cooked, 15% fat 1 #10 can USDA kidney beans, low-sodium canned, drained and rinsed 1 #10 can USDA pinto beans, low-sodium, drained and rinsed 1 qt. USDA pepper/onion blend 3 cups dehydrated onion 1 cup taco seasoning, no salt added ¼ cup granulated garlic ¼ cup brown sugar 1 #10 USDA diced tomatoes, no salt added, canned 1 qt. 2 cups (1/2 can) USDA tomato paste, no salt added, canned, undrained 1 gal. 1 qt. Hot water, tap NOTE: This recipe is created per can and is scaled to print per 95 servings. PREPARE CHILI DRAIN BEANS: Wipe tops of cans. Open, drain, and rinse. CHOP ONION-PEPPER BLEND: Place on a cutting board and chop with a knife. Or chop with a dough scraper. PREPARE CHILI: Turn kettle on medium-high heat. Place cooked, ground beef back into kettle. Stir in chopped onion-pepper blend, dehydrated onion, taco seasoning, granulated garlic, and brown sugar. Heat and stir frequently for 5 minutes. Add undrained diced tomatoes, tomato paste (freeze unused paste), and hot water. Stir well. Bring to a boil uncovered. Reduce heat and simmer uncovered for 30 minutes or until thickened, stir occasionally. Add drained and rinsed pinto and kidney beans. Simmer uncovered for 10 minutes or until internal temperature reaches 165°F. Transfer each 25 servings (1 gal 2 qts 1 cup) to 4" steamtable pans for service. SERVE: Serve 2/3 cup (#6 scoop/~6.8 oz wt) chili on the tray or in Walking Frito bag. Optional: Top with 0.5 oz wt (1/8 cup/2Tbsp/1 oz ladle) mozzarella cheese. Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
Fast and easy way to keep food hot when transferring to another pan. Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
Learn how to properly hold a chef's knife. Watch this to learn Knife Skills: https://www.youtube.com/watch?v=cDJnHGItPyM&t=23s Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
The simple secret on how to tell if Romaine Lettuce is fresh. Watch this to learn how to Romaine Lettuce - https://www.youtube.com/watch?v=MVxDlwQXaxM Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
Simple how to guide for making delicious coleslaw. THIS RECIPE IS CREATED PER 33 SERVINGS USING 1-5 LB BAG OF CABBAGE COLESLAW MIX. PER 5 LB BAG CABBAGE/CARROT COLESLAW MIXTURE PREPARE SLAW: Whisk 2 3/4 cups mayonnaise, 1/4 cup sugar, 1 Tbsp mustard (dry or prepared), 1 tsp pepper, 1/4 cup cider vinegar, and 1 carton milk until well combined. Toss with coleslaw mix (green cabbage, red cabbage, and carrots). Cover and refrigerate until ready to serve. Mix lightly before serving. SERVE: 2/3 cup (#6 scoop) lightly packed (~3.2 oz wt). Serve on tray or salad bar. NOTE: As coleslaw begins to sit in the refrigerator for longer periods of time, it will become more dense/packed. Test to see if a 1/2 cup (#8 scoop/~3.2 oz wt) will be more appropriate Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
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