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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.
If you would like to explore all the videos in Films on Demand use the link below to access a Catering and Restaurant subject page, or the database homepage. If you need any assistance, please contact one of the Gateway Technical College Libraries. We are happy to assist!
Use this link to explore a listing of videos in this category.
Films on DemandFilms On Demand is a state-of-the-art streaming video platform that makes it easier than ever to incorporate outstanding educational video content into your curriculum by providing easy integration with learning management systems, online lesson plans, distance learning courseware, or electronic card catalog systems. Most titles are available for individual lease or purchase, or through subscriptions to our robust, curriculum-focused subjects.
From Credo "This QA International series provides a valuable overview through videos and animations of modern nutrition, with contributions from experts in the field." Segments include such topics as clarifying butter, preparing vanilla beans, shaping carrots, whipping egg whites and more.
A to Z Food Databases!
To access videos on How Food Is Made - including Cooking Techniques, Food Preparation, Sauces, Food Hacks, Eggs, and Spice Blends:
Log into A to Z Food America
Select the Site Menu
Select How Food is Made
Select the Topic Area of Interest
A to Z Food AmericaA to Z Food America contains recipes in all course categories (appetizers, soups, salads, breads, main courses, side dishes, desserts, snacks, and beverages) for six US regions, all 50 states, and 33 ethnic cuisines.
To access the Food, and Kitchenware Video Dictionaries:
Log into A to Z World Food
Select the Reference Menu
From Video Dictionaries select Food or Kitchenware
A to Z World FoodA to Z World Food & Recipes is an encyclopedia showcasing the native cuisine of 175 countries worldwide. Classic recipes for appetizers, soups, salads, main dishes, side dishes, desserts and beverages are featured.