IN THE KITCHEN SERIES (6 Programs) DVD
Six new and fully revised programs exploring kitchen math and measuring, cooking techniques, food preparation, microwaves, kitchen utensils, and knife skills. The six programs in the series are:
KNIFE KNOWLEDGE 101: Making the Cut
Spend a school day with professional chef Christopher Koetke as he describes the parts of a knife from tip to tang, different types of knives, the proper way to handle and care for them, and the jobs they do best. Learn basic knife techniques like chopping, cubing, dicing and more, as well as some handy tips to help cut more difficult food like an avocado and a pineapple. By the end you'll be sharp enough to make the cut! 29 minutes
KITCHEN TOOLS AND UTENSILS: Everything But the Kitchen Sink
Spatula, spoon, whisk, rolling pin - there are so many utensils in the kitchen! These utensils are what make cooking and baking possible. But with so many options, how do you know which cup or spoon is right for the job? Or what the difference is between a masher and a ricer? Watch as a professional chef demonstrates how to use common kitchen tools that scoop, stir, cut, and smash, as well as other miscellaneous utensils. 23 minutes
MICROWAVE MYSTERIES: Beep, Zap, Defrost!
Most people know what a microwave is, but do we really know what goes on in there? Trace the workings of a microwave from the wall socket to the magnetron tube to a warm meal. See how excited molecules create heat that cooks food, and discover why some foods explode while others don't. And what about aluminum foil - can it go in the microwave? Are microwaves really safe to use? Understand the answers to these questions as well as how to use power levels and other common microwave features. 26 minutes
KITCHEN MATH AND MEASURING: How it All Adds Up!
Pick up a cookbook and you'll find that recipes include any number of...well...numbers! Explore the world of math and measuring from the perspective of a chef. Step inside the kitchen to learn different tools for measuring liquid and dry ingredients, how and why we measure heat, and equivalent measures for U.S. and Metric systems. Using cookies as our inspiration, we'll show you how to halve and double a basic recipe. 22 minutes
FOOD PREPARATION TECHNIQUES: Slice, Dice and Roll!
Preparation time: 15 Minutes. But what goes on during that time? How do we change whole foods into foods ready to cook or eat? Learn techniques to grate, peel, scoop and shred to help prepare different foods. Realize how different methods of mixing food involve strength while others require finesse. See how to prepare meat and vegetables for a variety of cooking methods by basting, breading, brushing, dredging and marinating them. 29 minutes
COOKING TECHNIQUES: How It All Boils Down
Looking to cook something new, but unsure where to start? Observe as a professional chef and his students work step-by-step to demonstrate 13 common cooking techniques using dry-heat methods like baking, broiling, and roasting, and moist-heat methods like blanching, boiling and steaming. Discover that delicious homemade meals aren't that complicated, and are much more rewarding than ordering takeout! 29 minutes
*Each program is CC and includes Teaching Guides
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