Posts Tagged ‘Pineapple Academy’
Plating Pork Chop, Mashed Potatoes and Butternut Squash – Levels EC7, 6 and 5
This training focuses on presentation techniques for food service professionals, including chefs and cooks. The content can be applied to various industries, including food service, education, and food manufacturing. Objectives Apply presentation techniques to enhance visual appeal; Develop essential cooking skills Roles Chef Instructor; Chef; Cook; Cooking Teacher; Food Scientist Departments Foodservice; Culinary Arts Education;…
Read MorePlating Chicken, Rice and Carrots – IDDSI Levels EC7, 6 and 5
This training focuses on the techniques and strategies for plating and presentation in a food service setting. The content is applicable to various industries, including education and senior living. Objectives Improve plating and presentation skills; Apply techniques to various settings and industries Roles Line Cook; Chef; Kitchen Staff; Server; Student; Instructor Departments Foodservice; Dining Services;…
Read MoreProcessing and Testing Pork Chops – IDDSI Levels EC7, 6 and 5
This video discusses cooking techniques, food safety practices, and menu planning for various industries. Objectives Apply cooking techniques to prepare nutritious meals; Develop a menu plan that meets customer preferences; Implement food safety practices in the kitchen Roles Food Service Manager; Chef Instructor; Chef; Cook; Dietitian Departments Foodservice; Culinary Arts Education; Clinical; Food Service Management;…
Read MoreProcessing and Testing Chicken – IDDSI Level EC7
This training focuses on food safety and quality control in a healthcare setting, but the techniques and strategies discussed can be applied to any food service industry. Objectives Apply food safety principles to cooking procedures; Demonstrate quality control techniques in food preparation Roles Cook; Chef Instructor; Chef Departments Foodservice; Kitchen Staff; Instructor Training; Environmental Services…
Read MoreProcessing and Testing Chicken – IDDSI Levels 6 and 5
This video discusses the process of cutting chicken thighs and breasts to specific levels (6 and 5) using a biased cut technique. Objectives Learn meat cutting techniques for food service industry; Understand food preparation methods for culinary arts Roles Chef; Quality Assurance Specialist; Cook; Grocery Store Manager; Event Coordinator; Catering Manager; Meat Cutter; Inspector Departments…
Read MoreProcessing and Testing Tuna Casserole – IDDSI Level 6
This video discusses a training session for culinary staff on meal preparation and presentation. Objectives Prepare meals to the correct portion size and texture.; Present meals in an appealing manner. Roles Cook; Chef Instructor; Chef Departments Culinary Education; Foodservice; Culinary Arts; Clinical Industries Food Service; Senior Living; Education; Healthcare Tags meal-preparation; culinary-arts; food-service Topics Food…
Read MoreTesting and Plating Fruit Cocktail – Levels EC7, 6 and 5
This video discusses the importance of testing and standardization in food service, with a focus on ensuring consistency and quality. Objectives Understand the importance of testing and standardization in food service; Apply industry-standard techniques to ensure consistency and quality Roles Quality Assurance Specialist; Chef Instructor; Food Service Manager; Chef Departments Foodservice; Clinical; Operations; Quality Control;…
Read MoreTesting and Plating Tuna Casserole – IDDSI Levels EC7 and 5
This video demonstrates proper food preparation and presentation techniques for residents with varying dietary needs in healthcare settings. Objectives Understand the importance of proper food preparation and presentation in healthcare settings.; Learn how to adjust recipes and portion sizes to accommodate specific dietary needs. Roles Kitchen Staff; Chef Departments Foodservice; Environmental Services Industries Education; Skilled…
Read MoreRoasted Carrots and Tuna Casserole – IDDSI Levels EC7, 6 and 5
This video focuses on food preparation and portion control in a healthcare setting, but the principles can be applied to various industries. Objectives Ensure consistent quality in food production; Develop skills in food preparation and portion control; Apply quality control techniques in various settings Roles Chef; Cook; Event Coordinator; Inspector; Instructor; Quality Manager Departments Foodservice;…
Read MorePlating Pasta Casserole – IDDSI Levels EC7, 6 and 5
This video focuses on food presentation and plating techniques, specifically in a healthcare setting. However, the content can be adapted for use in other industries such as culinary education, food service management, and hospitality. Objectives Understand the importance of food presentation and plating in a healthcare setting; Learn various techniques for presenting dishes Roles Chef;…
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