Posts Tagged ‘Pineapple Academy’
Mini Cakes and Donuts – IDDSI Level 4 Puréed
This video demonstrates a preparation technique for creating mini cakes or donuts using a muffin pan and puree bread mix. Objectives Demonstrate the ability to create visually appealing baked goods.; Apply basic cooking techniques to create a variety of sweet treats. Roles Teacher; Chef; Cook; Sales Associate; Pastry Chef; Baker; Instructor Departments Foodservice; Home Economics;…
Read MoreWhite Bean and Roasted Broccoli Salad
This video provides a recipe for a delicious and healthy white bean broccoli salad, suitable for various industries including healthcare, food service, education, senior living, skilled nursing, and hospitals. Objectives Develop healthy and delicious menu options; Reduce food waste and improve customer satisfaction; Improve patient or resident satisfaction Roles Cook; Dietitian; Health Educator; Chef Departments…
Read MoreBread Pudding – IDDSI Levels EC7, 6, 5, and PU4
This video demonstrates how to create easy-to-eat desserts using a convenient product from Rubicon. Objectives Create easy-to-eat desserts for various settings.; Understand the importance of presentation in food service. Roles Chef Departments Food and Nutrition; Foodservice; Culinary; Clinical; Cafeteria Services; Dining Services; Environmental Services Industries Food Service, Hospitality; Education; Senior Living, Skilled Nursing, Hospitals Tags…
Read MoreLemon Strawberry Cake – IDDSI Level 4 Puréed
This training focuses on creating a level 4 puree that meets nutritional standards, using techniques and recipes learned by chefs. Objectives Create visually appealing and nutritious meals for residents with dietary restrictions.; Meet nutritional standards for level 4 purees. Roles Dietitian; Chef Departments Foodservice; Environmental Services Industries Education; Skilled Nursing; Senior Living; Healthcare; Food Service…
Read MoreLemon Strawberry Cake Parfait – IDDSI Level EC7
This video demonstrates a creative parfait dish and discusses the importance of presentation in culinary arts. Objectives Understand the principles of creative plating; Apply presentation techniques to improve visual appeal Roles Chef; Dietitian; Event Coordinator; Pastry Chef; Instructor; Food Stylist Departments Foodservice; Catering; Bakery; Culinary Education Industries Senior Living; Education; Event Planning; Culinary Arts Tags…
Read MoreCake, Part 3 – Levels EC7, 6, 5 and PU4
This video focuses on presentation techniques for food, specifically in healthcare settings. It highlights the importance of visually appealing meals and provides tips for adapting presentation styles to suit different facilities’ needs. Objectives Apply presentation techniques to create visually appealing meals; Adapt presentation styles to suit different facilities’ needs Roles Dietitian; Chef Departments Foodservice; Environmental…
Read MoreCookies – IDDSI Levels 6, 5 and PU4
This video demonstrates how to use convenience products to make a simple cookie, and discusses potential applications beyond healthcare. Objectives Understand the benefits of using convenience products in food preparation; Learn creative ways to use convenience products in baking Roles Chef; Server; Dietitian; Pastry Chef; Student; Baker; Maintenance Worker; Instructor; Housekeeping Staff Departments Foodservice; Bakery;…
Read MoreCake, Part 1 – Levels EC7, 6, 5 and PU4
This video demonstrates how to create desserts that meet specific dietary requirements using instant products from Rubicon. Objectives Create desserts that meet specific dietary requirements; Use instant products from Rubicon to simplify menu planning Roles Chef Instructor; Kitchen Staff; Chef Departments Foodservice; Clinical; Dining Services; Culinary Arts Program; Culinary Arts Industries Education; Hospitals; Skilled Nursing;…
Read MoreCake, Part 2 – Levels EC7, 6, 5 and PU4
This training video provides guidance on cake preparation and plating techniques for levels 4, 5, 6, and 7. The content is applicable to hospitals, catering services, bakeries, and event planning. Objectives Prepare cakes for presentation; Plate cakes in an appealing manner Roles Chef; Cook; Event Coordinator; Pastry Chef; Baker Departments Bakery; Foodservice; Catering; Food Preparation…
Read MorePreparing and Vacuum Sealing Proteins – IDDSI Level 4 Puréed
This video discusses advanced protein shaping techniques using a puree shaping mix, highlighting cost-effectiveness and versatility. The technique can be applied to various industries, including food processing and culinary education. Objectives Apply protein shaping techniques for efficient food production; Enhance culinary skills and knowledge Roles Chef; Chef Instructor; Therapist; Engineer; Dietitian; Nurse; Astronaut; Food Scientist…
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