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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.
 Knives
Cookware
Utensils
Whips and spoons
Refrigerators and freezers
Ovens
Steamtables
Appropriate for grades 6 - adult. Teaching materials included. Closed Captioned.
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