- Preparing a Roast (1984)
- Operating the Commercial Meat Slicer (1984)
- Broiling Techniques (1984)
- Maintaining the Deep Fat Fryer (1984)
- Deep Fat Frying (1984)
- Breading Technique (1984)
- Emulsified Sauces: Hollandaise, Bearnaise, and Mayonnaise (1984)
- Preparing Thickening Agents, Making a Roux (1984)
- Five Basic Arts Using the French Knife (1984)
- Measuring, Using Urns, Cups and Spoons (1984)
- Using the Balance and Spring Scales (1984)
- Identifying, Maintaining, and Handling of Basic Cutlery Tools (1984)
- How to Dice and Julienne an Onion (1984)
- Portion Control: Using Scoops and Ladles (1984)
- Setup of the Commercial Dishwasher (1986)
- Operation of the Shredder/Grater Attachment (1984)
- Boning a Chicken (Whole) (1986)
- Stuffing and Wrapping a Chicken (Boneless) (1986)
- Aspic (Gellied Aspic Coating for Food Products) (1986)
- Chaudfroie (Chaudfroie Sauce on Chicken) (1986)
- Use of Chocolate (Care, Handling, and Use) (1986)
- Use of Chocolate 1: Selection of Chocolate (1988)
- Use of Chocolate 2: Tempering Chocolate, Dipping Fruit (1988)
- Use of Chocolate 3: Chocolate Leaves, Cups, Cut-Outs, and Curls (1988)
- Table Side Cooking and Bananas Foster (1986)
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