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Get to know : food service equipment and tools

Author: Dave ChristophersonJason HudockTim CockramJohn DeyoMary MaggioAll authors
Publisher: Owatonna, MN : Learning Zone Express, 2009.
Edition/Format:   eVideo : Clipart/images/graphics : EnglishView all editions and formats
Summary:
Students will learn the basics about equipment and tools used in foodservice 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 Sous 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  Read more...
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Details

Genre/Form: Educational films
Additional Physical Format: Original version:
(OCoLC)670836194
Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Dave Christopherson; Jason Hudock; Tim Cockram; John Deyo; Mary Maggio; Learning Zone Express (Firm),
OCLC Number: 1065037657
Language Note: In English.
Notes: Title from resource description page (viewed October 10, 2018).
Performer(s): Presented by Dave Christopherson, Tim Cockram, Jason Hudock.
Description: 1 online resource (19 min.)
Responsibility: with David Christopherson, Jason Hudock, and Tim Cockram ; producers, Mary Maggio, John Deyo ; Learning ZoneXpress.

Abstract:

Students will learn the basics about equipment and tools used in foodservice 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 Sous 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. Items discussed: Knives, Cookware, Utensils, Whips and spoons, Refrigerators and freezers, Ovens, Steam tables.

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Linked Data


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