Home / Kitchen Fundamentals: Basic Techniques Used in Food Preparation
This item is only available for Canadian orders.
Catalogue Number: 430134
Producer: Learning ZoneXpress
Producing Agencies: Learning ZoneXpress
Subject: Culinary Arts, Family Studies/Home Economics, Social Sciences, Tech/Voc
Language: English
Grade Level: 9 - 12, Post Secondary
Country Of Origin: United States
Copyright Year: 2010
Running Time: 44:38
Closed Captions: Yes
Kitchen Fundamentals: Basic Techniques Used in Food Preparation
This item is only available for Canadian orders.Catalogue Number: 430134
Producer: Learning ZoneXpress
Producing Agencies: Learning ZoneXpress
Subject: Culinary Arts, Family Studies/Home Economics, Social Sciences, Tech/Voc
Language: English
Grade Level: 9 - 12, Post Secondary
Country Of Origin: United States
Copyright Year: 2010
Running Time: 44:38
Closed Captions: Yes
What is the difference between mincing and dicing? How do you whip an ingredient? Chef Dave Christopherson demonstrates a variety of food preparation techniques. The first segment covers the fundamentals of preparation, including hand washing and knife cuts. The second segment reviews the basics of cooking, from measuring to broiling to steaming and more.