| Safety In The Kitchen - Safety
and sanitation in the kitchen are areas of vital importance and
must be strictly maintained in order to save yourself and your
family from dangerous accidents and potentially fatal illnesses.
This thorough program covers all the basics of keeping a safe
and sanitary kitchen, and is divided into the following topics:
burns and scalds; cuts and wounds; slips and falls; kitchen sanitation;
and caustic poisons. Special attention is given to food borne
illnesses and their prevention in the section on kitchen sanitation.
Vital information for anyone working in or around a kitchen environment
is given in a straightforward, visually interesting approach.
23 minutes |
FDJ26240 |
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92.00 |
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| Food Safety - A brief
overview of food preparation and storage to keep food healthy
and safe to eat. 10 minutes |
2249-MG1 |
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49.00 |
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| Food Safety: What You Don't Know Can Hurt
You - This up-to-date program teaches viewers
about the dangers present in everyone s kitchen, like food poisoning,
pan fires, allowing foods to spoil because they weren't refrigerated,
storing and packaging improperly, and under cooking, for example.
Avoid these and other problems before they happen by learning
safety precautions now and for the future. 12 minutes |
FDJ11103 |
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72.00 |
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| Safe And Sanitary Dishwashing -Dishes
will always be with us. And unless we live with our mothers -for
the rest of our lives or eat off of paper plates, most of us
will have to wash them at some point. So, how hard can it be?
Safety concerns in the kitchen have made this video necessary.
We take a look at dishwashers and include information on loading,
water temperature, cycles, types of supplies and special cleaning
problems. We also look at washing dishes by hand including pretreatment,
water temperature, techniques, drying (which is better - rack
or dishtowel?) and other areas. Even though everyone takes washing
dishes for granted, the only way to eliminate the spread of germs
is through proper cleaning and this video does an excellent job
of providing information in a humorous and entertaining manner.
12 minutes |
2266-MG1 |
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74.00 |
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| Skills in Food Service Series |
| Skills in Food Service: Fast Food Techniques
- Fast food is everywhere these days, not only
in popular national franchises, hut in hotels and full service
restaurants as well. This video will show first hand the techniques
used in fast food business: grilling, broiling and frying. Each
method will he demonstrated and explained as safety tips are
highlighted throughout. Various tools and procedures will also
be shown. There's even 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 |
FDJ26324 |
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79.00 |
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| Skills In Food Service: The Hot Station -
The hot station is the heart of the food service
kitchen. Most main dishes are prepared here and this is where
some of the most important skills in food service are learned.
Viewers will see how main courses or entrees are typically prepared,
including meat, poultry and seafood. The video covers storing
and preparing meat, methods of cooking and various professional
tips throughout. There is a special section on vegetables, cereals,
rice and pasta. Given the right preparation and technique, main
courses can be the attraction in a food services career! 15 minutes |
FDJ26323 |
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79.00 |
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| Skills In Food Service: The Pantry Station
- The pantry station is responsible for preparing
foods served cold. These include 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 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 he assembled quickly. Organization is the
key to this station! 13 minutes |
FDJ23625 |
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79.00 |
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| Skills In Food Service: The Bake Station
- The bake station is where breads, cakes and
pastries are prepared. It is often set apart from other stations
because much of the work is done early in the day to ensure items
will he ready on time. Although some baked goods are delivered
pre-made, for those willing to learn the right skills, home made
baked goods offer great rewards and can give a food establishment
its own identity. 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 |
FDJ26326 |
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79.00 |
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| Skills in Food Service Series |
FDJ26322 |
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239.00 |
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| Table Setting: Banquets to Barbecues -
In our busy schedules it's easy to grab a fork,
a paper plate and stand at the kitchen counter to eat. But, it's
nice to know the basics. This video reviews the techniques of
various the table settings including family style and buffet.
It also reviews the difference between formal and informal settings,
and touches on creating a pleasant atmosphere at mealtime 10
minutes |
2275-MG1 |
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69.00 |
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| Kitchen Safety Series |
| Kitchen & Food Safety Series Kitchen Safety
Essentials - Whether you work in a commercial
kitchen or prepare meals in your home, you'll find many of the
same utensils, and most importantly, the same safety practices.
Visit the most dangerous room in the home and a busy commercial
kitchen where viewers learn the necessity of safety in the kitchen
and proper procedures to follow. This informative program covers
the importance of cleaning and sanitizing, proper use and storage
of knives, food safety and storage, storage and use of electric
appliances, dealing with kitchen fires, and much more. Viewers
become aware that their health and the health of others depends
on their actions in the kitchen and they learn the proper procedures
to keep disasters from occurring.30 minutes |
FFL8274 |
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79.00 |
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| Food Borne Illnesses And Their Prevention
- Most of us have suffered the symptoms of
a food borne illness at some time, but probably labeled it a
"bug" or the "24-hour flu." This program
takes an in-depth look at the practices that anyone who handles
food should follow to prevent the spread of bacteria and to assure
that the foods we eat are safe and enjoyable. Viewers investigate
the cause, symptoms, and treatment of food borne illnesses with
emphasis placed on their prevention. Viewers learn how to recognize
the symptoms associated with food borne illnesses such as Salmonella
and E. Coli bacteria. They then learn about the illness why they
make people sick, how long an illness should be expected to last,
safe and proper treatments, and when to pay a visit to the doctor's
office. Almost all food borne illnesses can be avoided if those
involved in food handling are educated about causes and the proper
procedures to avoid contamination - and this informative program
assures the health of viewers. 35 minutes |
FFL8222 |
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79.00 |
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| Food Safety - This important
program teaches why safe food handling procedures are essential
in the kitchen. Viewers are introduced to dangerous food handling
practices and learn why the proper procedures are a must. Demonstrations
of proper procedures for both institutions and the home include
avoiding cross contamination of tools and surfaces, hand washing,
use of containers that are suited to food storage, how to handle
poultry and other "trouble" foods, safe temperature
zones for food storage, and more. An informative and essential
program for everyone who prepares, stores or consumes meals,
snacks or leftovers. 30 minutes |
FFL8223 |
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79.00 |
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| Kitchen Safety Series |
FFL14554 |
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225.00 |
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| The Food Service Industry -This
series of 5 live action videos brings life to Food Service areas
from the job search to the working environment. These high interest,
low-cost videos are excellent for commercial foods and other
foods programs. |
| Career Opportunities - Presents
an overview of careers across the food service industry. Includes
cooks, chefs, wait staff, counter attendants, short-order cooks,
dishwashers, hostesses, bookkeepers and others. The program also
provides information on education, training, preparation and
benefits.14 minutes |
FDJ24946 |
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49.00 |
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| Employee Skills - Instructs
students how to prepare for a job interview with a potential
employer. Basic food service job skills are discussed along with
appropriate work behavior, professional appearance and suitable
attitude. Viewers will be able to apply practical ideas to the
job search as well as in the workplace. They will also see what
employers want in an applicant and use that knowledge to get
a good job in the food service industry. 9 minutes |
FDJ25316 |
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45.00 |
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| Management Skills - This
video includes the planning, organization and controlling factors
required in Food Service Administration. Candidates must have
good math skills, be able to adapt, be organized and have the
ability to manage people. Administrative duties may include waste
management, portion control, vendor costs, seasonal variables
and profits. Record keeping and computer skills are also covered.
9 minutes |
FDJ25819 |
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45.00 |
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| Food Preparation - Includes
an overview of preparation techniques for all areas of food service
including entrees, salads and bakery. Also included is information
on all forms of food service presentation: tableside, buffet,
cafeteria and catering . 18 minutes |
FDJ254447 |
|
57.00 |
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| Safety And Sanitation - Familiarizes
viewers with some practical, common sense methods of making a
food service job site safe and clean. Sanitation is the science
of maintaining a clean, germ-free food production environment.
The goal is to prevent food from becoming contaminated or dirty
or harmful to eat. Employers are responsible for providing a
safe workplace, but employees have a responsibility to maintain
safe and sanitary practices on the job. These employee responsibilities
are emphasized, along with regulations which are determined by
local health departments . 10 minutes |
FDJ26239 |
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45.00 |
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| Food Preparation Series |
FDJ25454 |
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199.00 |
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