Call Number
DVD 643.3 FOO
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.
Format:
Books
Relevance:
120166.8672
by
Hayter, Roy.
Call Number
642.6 HAY
Publication Date
1996
Format:
Books
Relevance:
120166.8672
by
Coltman, Michael M., 1930-
Call Number
647.950681 COL
Publication Date
1991
Format:
Books
Relevance:
120166.8672
by
Kahrl, William L
Call Number
642.47 KAH
Publication Date
1976
Format:
Books
Relevance:
120166.8672
by
Shimmura, Takeshi.
Call Number
664
Publication Date
2020
Format:
Electronic Resources
Relevance:
114574.6172
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
2002
Format:
Books
Relevance:
114574.6172
by
Jones, Ursula
Call Number
642.5 JON
Publication Date
1986
Format:
Books
Relevance:
114574.6172
by
Backus, Harry.
Call Number
747.8571 BAC
Publication Date
1977
Format:
Books
Relevance:
114574.6172
by
National Food Service Australia Pty Ltd
Call Number
ARC MENU YELLOW 164
Publication Date
1968
Format:
Books
Relevance:
114574.6172
Call Number
641.84 SAN
Publication Date
1982
Format:
Books
Relevance:
109696.9609
by
Lillicrap, D. R.
Call Number
647.95 LIL 1990
Publication Date
1990
Format:
Books
Relevance:
109696.8359
by
Keiser, James, 1928-
Call Number
647.950681 KEI
Publication Date
1974
Format:
Books
Relevance:
109696.8359
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