Kitchen Fundamentals DVD

Item #: 3521 ISBN: 1-57175-977-8

Run time: Two 20 minute segments
Audience: Grade 6 - Adult
Closed Captioned

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.

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Kitchen Fundamentals Video Worksheet

Reviews

“Frequent onscreen captions reinforce both safety and technical tips, and good camera angles make the lessons easy to follow.  This well-constructed program touches on all the basics and is a useful classroom resource.”
-Booklist, November 2010

“What better way to learn basic food preparation techniques than from a professional chef demonstrating from his own home?  Christopherson performs demonstrations in real time, making the steps and methods easy to follow, while also peppering his instructions with plenty of practical tips…”     ★★★½  Highly recommended

-Video Librarian, Jan/Feb, 2011

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