Culinary: Find Videos

Exploring an array of culinary skills, this video enables viewers to create dishes for a fully catered meal. Grounding students in the elements of plate composition—color, texture, height, and balance—the program demonstrates entrée and dessert presentation with elegant examples of smoked salmon, roast turkey, blue-eye fillet, and lemon tart. Detailed instruction is also given in basic and extended garnishes, and in the fundamentals of knife organization, handling, cleaning, and sharpening. Instruction from master chef Richard Dodson makes each concept easy to understand and put into action. Viewable/printable educational resources are available online. (25 minutes)

Whether it’s a formal business lunch or a casual garden-party buffet, a catered meal requires careful planning. This video immerses students in the world of commercial meal preparation, covering a wide range of strategic issues that professional caterers must consider. Master chef Richard Dodson explains how to achieve the proper variety of dishes, determine dietary requirements, calculate portion sizes, and price menus. Server professionalism is also featured, including the best methods for setting tables, placing crockery and cutlery, folding napkins, carrying several plates, and clearing tables. Viewable/printable educational resources are available online. (28 minutes)

This program features profiles of three women who have stirred up successful careers in the culinary industry: Josee Bagdadi, a gourmet butcher who considers her trade an essential part of fine cooking; Heather Irvine, a commercial baker specializing in artisan breads; and Lisa Gardin, an apprentice chef who plans to open her own restaurant one day. Additional information from coworkers and supervisors supplements each job profile. Part of the series Career Options for Women: Emerging Opportunities. (24 minutes)

The essence of any cuisine is its herbs and spices—those flavors that define a cuisine’s personality. In this video, cookbook author Paulette Mitchell explains how to cook with herbs and spices as she demonstrates how to make herb-roasted vegetables, Caprese salad, basil pesto, and pesto butter—recipes that are as delicious as they are easy to prepare. Viewable/printable educational resources are available online. (19 minutes)

A salad can be an appetizer, an entrée, a side dish, or a dessert! In this video, chef Jonathan Locke discusses salad-making techniques, nutrition information, and fun facts as he prepares tabouli, a Greek village salad, a fajita salad, a green side salad, a pasta salad, and a fruit salad. Tips and tricks of the culinary trade will have viewers making salads of all sorts just like a pro. Viewable/printable educational resources are available online. (37 minutes)

Before a carrot is chopped or a pot is put on the stove to simmer, a cook needs to be familiar with the tools, terms, and safety concerns of the trade. This video employs a professional chef to help students learn basic food preparation techniques—everything they’ll need to know in the kitchen before the cooking begins. Viewable/printable educational resources are available online. (39 minutes)

Join Chef Marshall O'Brien to learn essential knife skills and basic cuts to gain confidence in the kitchen. He explains how to stay safe, identifies common types of knives, and demonstrates various cutting techniques. Segments include: Knife Safety, Types of Knives, Cutting Methods: Fruits and Vegetables, Cutting Methods: Chicken, Using the Blender and Using the Food Processor.

Join Chef Marshall O'Brien to learn basic knife skills essentials for foodservice operations. Chef O'Brien offers insight and practical advice to train foodservice workers to safely and efficiently cut fresh fruits and vegetables with a knife and an industrial food processor.

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