Over the course of this video, students will learn the basics about equipment and tools used in foodservice kitchens. Drawing upon the knowledge of five experienced chefs, the video identifies various utensils and pieces of cookware, pointing out how construction affects usage; examines equipment such as commercial refrigerators and ovens, walk-in freezers, and steam tables; and gives an overview of how foodservice equipment and tools are used. Correlates to all applicable National and State Educational Standards including the NCLB Act.

Encoded with permission for digital streaming by Infobase on Apr. 14, 2010. Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.

Knives and Hand Washing (2:25) -- Pots and Pans (2:01) -- Roasting and Baking Pans (1:15) -- Kitchen Measuring and Hand Tools (1:58) -- Walk in Coolers and Freezers (1:40) -- Reach in Coolers and Freezers (0:48) -- Mixers and Food Processors (1:26) -- Ovens and Browners (1:57) -- Cooking Equipment (2:02) -- Heating and Holding Food (1:31)