Call Number
DVD 641.815 BAK
Publication Date
2004 2000
Summary
Provides comprehensive look at the equipment, tools, ingredients and techniques in the bakery.
Format:
Video disc
Relevance:
3.4769
Call Number
DVD 641.5 PAN
Publication Date
2005 2000
Summary
The pantry station is responsible for preparing foods served cold. These include salads and sandwiches which are often prepared ahead of time and refrigerated until served.
Format:
Video disc
Relevance:
3.4320
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Call Number
DVD 642.5 GET
Publication Date
2009
Summary
"Students will learn the basics about equipment and tools used in food service kitchens. Professional chefs Tim Cockram, Dave Christopherson, and Jason Hudock take a look at everything from a teaspoon to a walk-in freezer. Chef Jason and Chef Dave identify the tools of the trade, pointing out how construction affects usage, identifying the various utensils, and examining such basics as pots and pans, knives, and bowls. They also talk about how each item is used in a foodservice kitchen. Chef Tim walks students through a commercial kitchen identifying each piece of equipment and describing its characteristics and common uses"--Container.
Format:
Video disc
Relevance:
2.2186
Call Number
DVD 641.555 FAS
Publication Date
2007
Summary
Fast food is everywhere, not only in popular national franchises, but in hotels and full service restaurants as well. This program explains first hand the techniques used in fast food, from grilling, broiling and frying. Each method is demostrated and explained including safety tips being highlighted throughout. Various tools and procedures are also shown including discussion on pizza and Mexican food. Fast food jobs are a great entry to the food service industry!
Format:
Video disc
Relevance:
2.0630
5.
Call Number
DVD 642.5 MEG
Publication Date
2014
Summary
"Take a tasty adventure to the largest, busiest, and most extreme kitchens on the planet. From Australia's biggest pub, to an aircraft serving over 50,000 meals per day to Sea World in Orlando, Florida with a kitchen staff of over 1200 people, you'll see some of the biggest commercial kitchens in the world producing delicious dishes for hungry patrons"-- Container.
Format:
Video disc
Relevance:
1.4942
Call Number
DVD 641.5 HOT
Publication Date
2000
Summary
"The hot station is the heart of the food service kitchen. Most main dishes are prepared here and this is where some of the most important skills in food service are learned. This program examines how main courses or entrees are typically prepared, including meat, methods of cooking and various professional tips. Also includes a special section on vegetables, cereals, rice and pasta"--Container.
Format:
Video disc
Relevance:
0.2041
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