THE ART OF NEW YORK DELI COOKING
Video
A guide in the step-by-step preparation of many authentic deli favorites. 52 minutes.

ORDER NUMBER: HTL031

THE BAKESHOP—LAMINATING DOUGH
Video
Making laminated dough used in puff pastry, Danish and croissants. Covers everything from ingredients and formulas to mixing, rolling, and shaping methods to evaluating quality in your finished baked goods. 23 minutes. Culinary Institute of America.

ORDER NUMBER: HTL037

THE BAKESHOP—VANILLA SAUCE AND PASTRY CREAM
Video
Explore the techniques and basic recipes for these staples of fine pastries. Baking instructors also present the quality standards for evaluating vanilla sauce and pastry cream. Culinary Institute of America

ORDER NUMBER: HTL039

BASIC KITCHEN PREPARATION SERIES
Learn the fundamentals of mise en place. Tapes are sold individually.

PREPARATION PRIOR TO COOKING-TAPE I
Video
One of the mainstays of mise en place onions—and their relatives—introduce intense flavors into cooking. Learn the ins and outs of preparation techniques, such as: Dicing and chopping onions, trimming and cleaning leeks, and scallions, and mincing shallots; Making oignon brule and oignon pique; and Roasting garlic. 17 minutes. Culinary Institute of America.

ORDER NUMBER: HTL041

DAIRY, BREAD, TOASTING, AND REHYDRATING-TAPE II
Video

Learn additional basic skills and preparations used in the professional kitchen as the chef-instructor demonstrates how to: Clarify butter, temper a liaison, and whip cream and egg whites; Make bread crumbs, and bread meat, poultry, and fish; Pan-toast nuts, seeds, and spices; and Soaking beans and rehydrating dried fruits and vegetables. 17 minutes. Culinary Institute of America.

ORDER NUMBER: HTL042

AROMATIC AND FLAVORING COMBINATIONS-TAPE III
Video
Learn these classic combinations gain the foundation for introducing unlimited flavor, variety, and creativity to your cuisine. Learn how to prepare and use: Mirepoix and matignon (flavoring combinations); Bouquet garni and sachet d’epices; Chili powder and other spice blends; and Marinades and dry rubs. 18 minutes. Culinary Institute of America.

ORDER NUMBER: HTL043

ADDITIONAL VEGETABLE TECHNIQUES-TAPE IV
Video
Advance preparation is critical to a smooth-running kitchen and timely customer service. The following vegetables are discussed: Tomatoes and mushrooms; Peppers and chilies; and Asparagus, snow peas, and snap peas. 17 minutes. Culinary Institute of America.

ORDER NUMBER: HTL044

THE BASICS OF SAUCE MAKING SERIES
This four-part series, will teach the techniques for making the essential leading sauces as well as classic and contemporary derivations. Each tape is sold individually.

BROWN SAUCES-TAPE I
Video
A demonstration of: The process for creating espagnole, demi-glace, fond de veau lie, au jus, ju lie, pan gravy, and glace de viande; Thickening sauces with roux or a slurry; and The many applications for glace de viande as well as commercial bases. 24 minutes. Culinary Institute of America,

ORDER NUMBER: HTL047

WHITE SAUCES-TAPE II
Video
From classic to contemporary cuisine, the right white sauce can make a dish distinctive and memorable. Covering the fundamentals of creating and using: Classic veloute and béchamel and some of their contemporary interpretation; Traditional Mornay sauce and a low-fat variation; and Thickening and flavoring agents and commercial bases. 25 minutes. Culinary Institute of America.

ORDER NUMBER: HTL048

EMULSION SAUCES - TAPE III
Video
Making an emulsion sauce that doesn’t separate distinguishes the novice from the professional. This program provides instruction in: The principles of emulsion; The art of creating classic hollandaise; béarnaise, beurre blanc mayonnaise; and Preparing both cold and warm vinaigrettes. Culinary Institute of America.

ORDER NUMBER: HTL049

TOMATO SAUCE-TAPE IV
Video
Beloved and versatile, tomato sauce lends itself to countless variations and derivations that can add interest to your menu. Learn: How to prepare classic roux-based, French-style tomato sauces and Italian tomato sauces; and An array of tomato sauce –making techniques and flavoring options. 21 minutes. Culinary Institute of America.

ORDER NUMBER: HTL050

THE BASIC STEPS OF BAKING BREAD
Video
Most professional kitchens could produce their own high-quality pizza dough, baguettes, hard rolls, and focaccia—often without adding any special equipment. This tape explains: Ingredients and equipment needed for lean doughs; The straight-dough mixing method for lean dough; and Shaping and scoring techniques to produce the best-looking breads and rolls. 31 minutes. Culinary Institute of America

ORDER NUMBER: HTL053

BREAD AND BAKER: FROM THE SOURCE WITH PROFESSOR RAYMOND CALVEL
In this three-part series presented by The Culinary Institute of America with The Bread Bakers Guild of America, Professor Raymond Calvel teaches his methods for creating the superb, quality breads he is famous for throughout the world. Tapes are sold individually.

TRADITIONS OF FRENCH BREAD BAKING-TAPE I
Video
Bread baking is a science—and in this tape, Professor Calvel focuses on: The five key elements of creating bread: ingredients, mixing, fermentation, division and molding, and baking; and Time-saving tips and techniques. 29 minutes. Culinary Institute of America.

ORDER NUMBER: HTL063

BAGUETTES AND PAIN DE CAMPAGNE-TAPE II
Video
Professor Calvel reviews two venerable French breads, The trademark French bread—the baguett and Pain de Campagne—a traditional French country bread. 27 minutes. Culinary Institute of America.

ORDER NUMBER: HTL064

SPECIALTY BREADS TAPE III
Video
Give your customers the quality and selection they crave by learning Professor Calvel’s techniques for creating these classic French specialty breads: Pain au levain (sourdough bread); Pain de seigle (rye bread); and Pain de mie(pan bread). 31 minutes. Culinary Institute of America.

ORDER NUMBER: HTL065

CHILIES: IDENTIFICATION AND PREPARATION
Video
Learn how to use chilies in salsas, sauces and cooked dishes. Discover the differences among dozens of chilies—from cascabel and chipotle to jalapeno and habanero. Learn about each pepper’s heat quality and how best to use it in sauces, salsas, or other dishes. Find out how to grind whole peppers into powder, make purees, pan-toast chilies, and roast them on the grill. 42 minutes. Culinary Institute of America.

ORDER NUMBER: HTL067

THE CHOCOLATE DECORATION SERIES WITH EWALD NOTTER
In this two-part series, award-winning confectioner Ewald Notter of the international School of Confectionery Arts uses tempered chocolate to create decorative showpieces and awe-inspiring works of culinary art. Each tape sold separately. Culinary Institute of America

CHOCOLATE DECORATION TECHNIQUES-TAPE I
Video
In this tape, Chef Notter teaches the fundamentals of chocolate work and brings all the information and techniques together as he: Explains how chocolate is manufactured and tempered; Demonstrates the basic of spraying, cutting out shapes, and using plastic molds and transfer sheets; creating various animals and holiday displays. 37 minutes. Culinary Institute of America,

ORDER NUMBER: HTL069

ADVANCED CHOCOLATE DECORATION TECHNIQUES- TAPE II
Video
Stretch your creativity and build on the techniques explored in part one. Learn how to: Make chocolate shavings, curls, and cigarettes; Pipe chocolate to make decorative filigrees and ornaments; and Create several fanciful chocolate pieces. 24 minutes. Culinary Institute of America.

ORDER NUMBER: HTL070

CONSOMME CLARIFICATION
Video
Creating a flavorful, crystal-clear consommé is the mark of the consummate professional, understand: How to develop flavor by balancing aromatics, meat, acids, and more; Simmering, straining, skimming, raft development, and preparation; The roles of oignon brule, acid, egg whites, ground meat, stocks, mirepoix, and other key ingredients. Mise en place lists and recipes are also included. 12 minutes. Culinary Institute of America.

ORDER NUMBER: HTL073

COOKING AT THE ACADEMY
37 Video
A series that offers a behind-the scenes looks at a prestigious professional chef training school, as they share their secrets and basic cooking skills. Includes close-up demonstrations and exceptional recipes. A set of recipe cards for each video, is part of the package. Each video is sold separately.

BRAISING & STEWING
Video
ORDER NUMBER: HTL075

CANDY & CHOCOLATE
Video
ORDER NUMBER: HTL076

CHACUTERIE, SAUSAGE, & PATE
Video
ORDER NUMBER: HTL077

COOKING WITH CHEESE
Video
ORDER NUMBER: HTL078

COOKING WITH CHILIES
Video
ORDER NUMBER: HTL079

COOKING WITH GRAINS
Video
ORDER NUMBER: HTL080

DANISH & BREAKFAST SWEETS
Video
ORDER NUMBER: HTL081

DELICIOUS PIES
Video
ORDER NUMBER: HTL082

DESSERTS
Video
ORDER NUMBER: HTL083

EGG COOKERY
Video
ORDER NUMBER: HTL084

ENTERTAINING WITH CREPES
Video
ORDER NUMBER: HTL085

EASY TO MAKE SOUFFLES
Video
ORDER NUMBER: HTL086

FANCY COOKIES
Video
ORDER NUMBER: HTL087

FESTIVE SALADS
Video
ORDER NUMBER: HTL088

FRESH & SALTWATER FISH
Video
ORDER NUMBER: HTL089

FRYING
Video
ORDER NUMBER: HTL090

GRILLING
Video
ORDER NUMBER: HTL091

HEALTHFUL ENTERTAINING
Video
ORDER NUMBER: HTL092

HEALTHY SAUCES & DRESSINGS
Video
ORDER NUMBER: HTL093

ICE CREAM & FROZEN DESSERTS
Video
ORDER NUMBER: HTL94

LIGHTER CUISINE
Video
ORDER NUMBER: HTL095

NEW IDEAS FOR BRUNCH
Video
ORDER NUMBER: HTL096

A PASTA BUFFET
Video
ORDER NUMBER: HTL097

PASTA
Video
ORDER NUMBER: HTL098

PIZZA, FOCACCIO & CALZONE
Video
ORDER NUMBER: HTL099

POACHING & STEAMING
Video
ORDER NUMBER: HTL100

SAUTEING
Video
ORDER NUMBER: HTL101

SAVORY & SWEET GALETTES
Video
ORDER NUMBER: HTL102

SOUPS
Video
ORDER NUMBER: HTL103

SPECIAL BREADS
Video
ORDER NUMBER: HTL104

SPECTACULAR DESSERTS
Video
ORDER NUMBER: HTL105

SEASONAL FRUIT DESSERT
Video
ORDER NUMBER: HTL106

SIMPLY SHELLFISH
Video
ORDER NUMBER: HTL107

STOCKS & SAUCES
Video
ORDER NUMBER: HTL108

TEA IN THE AFTERNOON
Video
ORDER NUMBER: HTL109

TEMPTING APPETIZERS
Video
ORDER NUMBER: HTL110

A VEGETARIAN MENU
Video
ORDER NUMBER: HTL111

COOKING METHODS SERIES.
A six-part series introducing the classic cooking methods that are the heart of the successful and innovative culinary professional. Each tape sold separately. Culinary Institute of America.

BRAISING-TAPE I
Video
Braising help make the most of less expensive cuts of meat by making them tender and infusing them with a deep, robust flavor. Reviewing the fundamentals of this slow–cooking method, include: Selecting and preparing beef and veal for braising; Seasoning and flavoring techniques; and Recognizing the perfect doneness in braised food. 13 minutes. Culinary Institute of America.

ORDER NUMBER: HTL115

BROILING AND GRILLING-TAPE II
Video
In this video, learn how to: Select and prepare foods for the grill; Marinate foods to build flavor; and Make these cooking methods part of a nutritionally sound menu selection. 16 minutes. Culinary Institute of America.

ORDER NUMBER: HTL116

MOIST HEAT COOKING
Video
A moist-heat cooking method gentle enough for delicate foods as fish or chicken breasts—and versatile enough to add flavor and interest. Demonstrations on how to: Select and prepare foods for steaming or poaching; Create sauces that add excitement to your menu offerings; and Capitalize on the health benefits of these low-fat cooking techniques. 15 minutes. Culinary Institute of America.

ORDER NUMBER: HTL117

ROASTING-TAPE IV
Video
Roasted foods have a tempting aroma, intense flavor, and natural juiciness . Contents include: Best ways to get meats ready for roasting; Importance of a resting period and the most accurate ways to determine doneness; and Procedure for preparing perfect pan gravies and rich au jus. 25 minutes. Culinary Institute of America.

ORDER NUMBER: HTL118

DEEP-FAT FRYING AND PAN FRYING-TAPE V
Video
Learn how to: Use standard breading techniques; Properly apply batters to food before frying; and Maintain your cooking fat for the best-tasting fried foods with the least amount of waste. 22 minutes. Culinary Institute of America.

ORDER NUMBER: HTL119

SAUTEING-TAPE VI
Video
This popular high-heat cooking method quickly adds flavor to meat, poultry, fish, fruits, and vegetables. Assist you in : Learning the step-by-step process of sautéing; and Exploring the art of finishing, garnishing, deglazing, and plating a sautéed item. 11 minutes. Culinary Institute of America.

ORDER NUMBER: HTL120

COOKING WITH HEALTHY SEASONINGS
Video
Using animation as a took for discussing the benefits of using healthy seasonings in place of salt and pepper. Several simple recipes are provided along with an explanation of how various dishes can be enhanced by simple spices. 12 minutes.

ORDER NUMBER: HTL121

GREAT CHEFS DESSERTS & APPETIZERS
Video
This two-volume set presents 22 different professional chefs as they prepare their best appetizers and desserts. From Shrimp Remoulade, Empress Mushrooms, Crawfish Beignets, and Pepper Oysters, for the appetizers, to Poached Stuffed Pears, Crème Caramel, and Bananas Foster for dessert. Thirty -Two recipes are featured. 60 minutes.

ORDER NUMBER: HTL127

GREAT CHEFS –GREAT BBQ
Video
Expand your grilling techniques with tips from some of the great barbecue restaurants in the country. 60 minutes.

ORDER NUMBER: HTL129

GARDE MANGER: THE ART AND CRAFT OF THE COLD KITCHEN – COMPOSED SALADS
Video
Demonstrating the techniques for preparing and presenting several kinds of composed salads and offers tips for developing your own creations. A companion booklet gives the complete recipes for the salads are shown. 22 minutes. Culinary Institute of America.

ORDER NUMBER: HTL149

GARDE MANGER: THE ART AND CRAFT OF THE COLD KITCHEN – PRESENTING APPETIZERS AND HORS-D’OEUVRE
Video
Explore the essential elements of successful appetizers. From ingredient selection to presentation, from hors-d’oeuvre to special plating and service techniques. Ideal for anyone who handles garde manger functions, whether in a restaurant, banquet hall, or catering facility. Culinary Institute of America.

ORDER NUMBER: HTL151

KNIFE SKILLS SERIES
Knives are among a chef’s most prized possessions, and superior knife skills are at the core of success. A five-part series that covers the gamut, including choosing knives and using them with precision to minimize waste and maximize efficiency. Tapes are sold individually.

KNIFE CARE: SELECTION, SHARPENING, SANITATION, AND SAFETY-TAPE I
Video
Treating knives with respect and care helps prolong their life and ensures safety in the kitchen. With the correct knife for the job, chefs can work comfortably, safely, and efficiently. Demonstrations as to : How to select high-quality knives; Techniques for sharpening and honing knives; and Safe knife handling and storage. 30 minutes. Culinary Institute of America.

ORDER NUMBER: HTL155

KNIFE SKILLS: VEGETABLE CUTS-TAPE II
Video
Vegetables look better, cook more evenly, and have greater nutrient retention when they are cut with precision. Learn to: Cut neat julienne and batonnet; Tourne vegetables; and make fine dice (brunoise) and neat cubes. 23 minutes. Culinary Institute of America.

ORDER NUMBER: HTL156

FISH FABRICATION BY THE PROFESSIONAL CHEF-TAPE III
Video
Fresh fish can be expensive, so getting the most out of the catch is to learn how to fabricate it yourself. Learn how to: Choose the freshest fish and store it safely; Fabricate a variety of round, flat, and non-bony fish; Create boneless fillets, tranches, steaks, and goujonettes. 36 minutes. Culinary Institute of America.

ORDER NUMBER: HTL157

SHELLFISH FABRICATION BY THE PROFESSIONAL CHEF- TAPE IV
Video
Shellfish appetizers, hors-d’oeuvre, and entrees are perennially popular menu items. Learn the techniques for working with: Clams; Oysters; Mussels; Scallops; Crab; Lobster; Shrimp; and Squid. 21 minutes. Culinary Institute of America.

ORDER NUMBER: HTL158

CHICKEN FABRICATION BY THE PROFESSIONAL CHEF –TAPE V
Video
Cutting up chickens "in-house" allows for control portion size, meet quality standards, and minimize waste by using the clean trim for stocks, sauces, and salads. Become an expert in: Trussing a whole bird for roasting; Disjointing a chicken to make four, six, or eight pieces; and Preparing boneless chicken breasts and legs; and Perform menu cuts. 45 minutes. Culinary Institute of America.

ORDER NUMBER: HTL159

MEASURING SOLIDS & LIQUIDS
Video
Review of equipment to use for best results, including a demonstration of measuring techniques for solid, liquid, and dry substances. 8 minutes.

ORDER NUMBER: HTL163

MEXICAN MADNESS
Video
Featuring: Seafood Fajitas; Shrimp-Corn Tamales; Tuna Taco and other updated Mexican classics. 60 minutes.

ORDER NUMBER: HTL165

PERFECT BREAD
Video
A two – volume set with everything you ever wanted to know about baking breads. Vol. 1 features the basic fundamentals of bread making. Vol. 2 starts to get very creative in teaching how to make dozens of different shapes. 90 minutes.

ORDER NUMBER: HTL167

PREPARING VEGETABLES
Video
Healthy, delicious and appealing, whether raw or cooked vegetables are an important part of a healthy diet. Examines various ways to prepare vegetable to retain nutritive value, color, texture, and flavor. Details simmering, steaming, baking/roasting, microwave, and others. 12 minutes.

ORDER NUMBER: HTL171

QUICKBREADS
Video
Examples of the three types of quickbreads, drop batters and doughs are given along with the muffin and biscuit methods of preparing quickbreads. Also includes tips on preparation and storage. 13 minutes.

ORDER NUMBER: HTL175

RECIPE COSTING. THE BOTTOM LINE
Video
Learn the secrets of controlling food costs and pricing menu items . Gain knowledge of : perform yield testing to determine total recipe cost; Establish standard recipes and portion sizes; and Assess weight vs. volume, cost per unit, and edible portion quantity. 32 minutes. Culinary Institute of America.

ORDER NUMBER: HTL177

RICE COOKERY
Video
Transform an inexpensive staple into a variety of enticing-even exotic—dishes. Rice Cookery will show : The art of creating rice pilaf and risotto; The differences between the many varieties of rice; The critical ratio of rice to liquid. 21 minutes. Culinary Institute of America.

ORDER NUMBER: HTL179

SANITATION - IS NOT AN OPTION
Video
Offering customers delicious food isn’t enough to be successful in the competitive foodservice industry. Protecting their good health through basic sanitation and food safety practices are paramount. Understand: Principles of food cooling and storage; Simple sanitation practices to limit disease-causing microbes; How to avoid cross-contamination; and The ‘danger zone" and time-temperature relationship in keeping foods wholesome. 32 minutes. Culinary Institute of America.

ORDER NUMBER: HTL183

SKILLS IN FOOD SERVICE: THE BAKE STATION
Video
The bake station is where breads, cakes, and pastries are prepared. This video provides a comprehensive look at the equipment, tools, ingredients and techniques. Yeast breads, quick breads, cakes, cookies, pies and pastries are all covered and special demonstrations given. High quality baking is a great way to customer satisfaction and a valuable skill to acquire in the food service business. 14 minutes.

ORDER NUMBER: HTL189

SKILLS IN FOOD SERVICE: FAST FOOD TECHNIQUES
Video
Describes first hand the techniques used in fast food business: grilling, broiling and frying. Each method will be demonstrated and explained as safety tips are highlighted throughout. Various tools and procedures will also be shown. A special section on pizzas and Mexican food. Fast food jobs are a great entry to better jobs throughout the food services business. 14 minutes.

ORDER NUMBER: HTL191

SKILLS IN FOOD SERVICE: THE HOT STATION
Video
Viewers will see how main courses or entrees are typically prepared, including meat, poultry and seafood. Covers storing and preparing meat, methods of cooking and various professional tips throughout. There is a special section on vegetables, cereals, rice, and pasta. 15 minutes

ORDER NUMBER: HTL193

SKILLS IN FOOD SERVICE: THE PANTRY STATION
Video
Included are salads and sandwiches, which are often prepared ahead of time and refrigerated until served. Salads consist of four parts: the base, the body, the dressing and the garnish and each is explained and demonstrated. Preparation of cold items is especially important and thoroughly covered including safety tips. Hot and cold sandwiches are discussed as well as the importance of using high quality breads. Helpful explanation of sandwich and salad production is also provided so that large amounts of identical items can be assembled quickly. 13 minutes.

ORDER NUMBER: HTL195

STOCKS: WHITE, BROWN AND FISH
Video
Recognizing a correctly prepared stock is the key to creating flavorful sauces and soups. An explanation on : How to create stocks from beef, veal, chicken, fish, and vegetables; The techniques and equipment required; The most effective ways to cool, strain, and store stocks. 34 minutes. Culinary Institute of America.

ORDER NUMBER: HTL197

THE SUGAR DECORATION SERIES WITH EWALD NOTTER
In these two videocassettes, Ewald Notter of the International School of Confectionery Arts demonstrates the techniques for creating spectacular three-dimensional sugar works guaranteed to fascinate customers. Videos are sold individually. The Culinary Institute of America.

BASIC SUGAR DECORATION
Video
The most stunning showpieces and creations start with basic sugar technique. In this tape, Chef Notter teachers the proper way to: Boil sugar to prepare it for handling; Cast, pull, and pour sugar and a variety of displays. 42 minutes. The Culinary Institute of America

ORDER NUMBER: HTL199

ADVANCED SUGAR DECORATION
Video
Chef Notter transforms basic confectionery building blocks into dazzling artwork as he demonstrates how to: Blow sugar; Add color and embellishments to your sugar pieces; Store and transport finished works; and Design and create centerpieces. 39 minutes. The Culinary Institute of America

ORDER NUMBER: HTL200

TABLE-SIDE SERVICE SERIES
Four Video
This series will teach what you need to know to add the drama of tableside service to your establishment .Videos are sold individually. Culinary Institute of America

AN INTRODUCTION TO TABLE-SIDE COOKING-TAPE I
Video
Successful table-side service requires concentration, presence, and confidence. This video covers the basics of: Preparing the gueridon with the required tools; Proper use and handling of these tools; Cooking and plating in the dining room; and Learning what it means to "read the guest". 30 minutes. Culinary Institute of America

ORDER NUMBER: HTL203

APPETIZERS, SOUPS, AND SALADS –TAPE II
Video
Excellence in table-side service is equal parts technique and showmanship. This lesson offers two points of view—what the server sees and what the customer sees—to help your wait staff develop the skills to: Prepare table-side appetizers such as Cevette Madagascar and salads such as Warm Shrimp over Boston Lettuce; Present table-side soups plated from a terrine and from a russe; Tailor the gueridon to prepare items for each course. 29 minutes. Culinary Institute of America.

ORDER NUMBER: HTL204

ENTREES: BONING AND CARVING- TAPE III
Video
Have your servers prepare entrees table-side, and give customers a visual show that will complement your cuisine’s flavor. Learn: A variety of styles, techniques, and methods for table-side entrée service; The importance of timing and efficiency; and Skills for boning fish and carving meat. 31 minutes. Culinary Institute of America

ORDER NUMBER: HTL205

DESSERTS, BEVERAGES, SHOWMANSHIP, AND SALESMANSHIP-TAPE IV
Video
With table-side dessert service, your customers will leave your establishment feeling indulged, entertained, and eager to return. This video covers: A variety of dessert preparations, including Bananas Flambe and Crepes Suzette; Signature coffees, including Irish Coffee and Café Diablo; and Preparation, flaming and presentation techniques. 33 minutes. Culinary Institute of America.

ORDER NUMBER: HTL206

VEGETABLES: BOILING, BLANCHING, AND PARBOILING
Video
With the growing interest in vegetarian cooking and in eating lighter, it is particularly important to fully understand the proper preparation of vegetables, including: How to retain color, flavor, and nutrients; Volume vs. small-scale production; and Adding pizzazz to any dish. 16 minutes. Culinary Institute of America.

ORDER NUMBER: HTL209

WORLD TRAINER: WAREWASHING
Through detailed demonstrations, icons, sound effects, and graphics, ware washers will learn how to safely and efficiently wash restaurant tableware and cookware. Covers: The proper use of dishwashers and other kitchen equipment; How to handle broken, chipped, or damaged items; and Essential sanitation processes like the three-sink method. 14 minutes.

ORDER NUMBER: HTL221

WORKING IN THE KITCHEN
Video
The role of the cook and steward (dishwasher) in the hospitality industry are addressed in this video. Topics discussed include: appearance (e.g., uniforms, hair, nails, and caps) , the correct techniques for using and caring for knives, and general safety tips on cleaning working with kitchen equipment. A complete review at the end of the program,. 46 minutes.

ORDER NUMBER: HTL223