Cooking utensils and appliances come in all shapes and sizes, but the rules and basic tools of the kitchen are the same for everybody. This program offers guidance in meal preparation and is essential viewing for anyone training to work in a commercial kitchen. A professional chef takes viewers inside the heart of a restaurant, creating small masterpieces for the dining pleasure of customers and presenting a lively and comprehensive look at all sorts of equipment. Topics include general kitchen safety and a range of specific safety concerns; measuring and weighing; cutting, peeling, grating, and crushing; mixing, whisking, and processing; ergonomics; and new technology.

Encoded with permission for digital streaming by Infobase on October 13, 2010. Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.

Introduction to In the Kitchen: Utensils, Tools, and Equipment (0:55) -- General Kitchen Safety (4:34) -- Measuring and Weighing (2:26) -- Cutting, Peeling, Grating and Crushing (3:08) -- Mixing, Whisking and Processing (2:27) -- Cooking Equipment (2:26) -- Ergonomics and New Technology (3:00) -- Summary and Credits: In the Kitchen: Utensils, Tools, and Equipment (1:22).