16mm Filmography
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Sauteing And Pan Frying

Presents the subtleties of two classic cooking techniques, sauteing and pan frying. Describes skillets, frying pans and saute pans and when the different types should be used. Demonstrates correct procedures with thin, tender foods as well as thicker, slower cooking items.

More in Professional Food Preparation and Service Programs Series

  1. Sauteing And Pan Frying
  2. Creative Hamburger Sandwich Preparation 1983
  3. Fast Food Service 1983
  4. Handwashing Of Kitchen Utensils And Glassware 1983
  5. Portion Control - A Team Effort 1983
  6. Preventing Burns In The Kitchen 1983
  7. Sanitation And Hygiene - Basic Rules 1983
  8. Sanitation And Hygiene - Why The Importance 1983
  9. Sanitation And Hygiene For Dining Room Personnel 1983
  10. Serving Food And Beverage 1983
  11. Stopping Foodservice Waste 1983
  12. Suggestive Selling For Waiters And Waitresses 1983
  13. The Efficient Busperson - Assisting The Server 1983
  14. Waiters And Waitresses - Basic Responsibilities 1983

Sources

  1. 16mm Filmography (legacy record) — title, creator, format, color, sound, genre, description, catalog record

Original permalink · Record added 2023-02-27 03:52:33