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Foodservice Equipment and Tools

Maple Leaf This item is only available for Canadian orders.

Catalogue Number:  430117
ISBN Number:  1-57175-832-1
Producer:  Learning ZoneXpress
Subject:  Family Studies/Home Economics
Language:  English
Grade Level:  9 - 12, Post Secondary
Country Of Origin:  United States
Copyright Year:  2009
Running Time:  18
Closed Captions:  Yes


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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


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