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DVD for Dairy Science - learningemall.com
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Dairy Science
The incidence of food-borne illness has increased as the food service system has become more complex due to the expanded number of operations. The industry quality control standards and skills related to safety and safe working conditions are important. This Microsoft® PowerPoint® presentation will allow the student to analyze and evaluate these regulations and standards of the food service industry.
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MM03990377
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Format | : |
CD-ROM (Win, PowerPoint Presentation (33 slides))
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Duration | : |
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Copyright | : |
2004
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Price | : |
USD 69.00
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Complete program of study correlated to the NEW Texas Essential Knowledge and Skills (TEKS). Featuring 15 BRAND NEW lessons, this pathway also provides detailed lesson plans for the teacher, student projects, laboratory-based activities, core academic concepts and a customizable assessment generator. Considered by the SBOE as a fourth science credit under the Recommended & Distinguished Achievement Graduation Plan. Presents chemistry and biology principles through food sciences. Collaborators: Mindy Brashears, Ph.D., Texas Tech University; Sara Gragg, Ph.D. candidate, Texas Tech University.
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BU00211343
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Format | : |
DVD (With 117 Projects, 424 Microsoft PowerPoint Slides, 23 Assessments)
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Duration | : |
304 minutes
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Copyright | : |
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Price | : |
USD 1900.00
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An effective sanitation program is the first step in ensuring safety and wholesomeness within the food industry. This Microsoft® PowerPoint® presentation will identify food inspection standards, list procedures for insect and rodent control and describe the appropriate cleaning compounds for specific cleaning operations. Educating your students with proper sanitation practices will aid in a safer food supply.
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KJ03760388
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Format | : |
CD-ROM (Win, PowerPoint Presentation (23 slides))
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Duration | : |
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Copyright | : |
2004
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Price | : |
USD 79.00
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Regulation of quality and nutrition are highly monitored in the food service industry. This Microsoft® PowerPoint® presentation explores the function of the government in this role, analyzes quality control standards and summarizes the local, state and federal laws, legislation and public policies affecting food safety and sanitation. The liabilities or responsibilities restaurants have to their customers and some of the laws and policies the U.S. government has implemented to protect the food supply also are presented.
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YB00210426
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Format | : |
CD-ROM (Win, PowerPoint Presentation (69 slides))
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Duration | : |
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Copyright | : |
2004
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Price | : |
USD 79.00
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Although our astronauts' food has been irradiated since the beginning of the space program, it is new to most consumers. Why are we using irradiation? On what foods? Is it safe? How will I know if I am purchasing irradiated food? You will explore these and other important consumer concerns, such as how it affects foods' cost, nutritional value and taste. Interviews with prominent officials in the food industry, in food science and research and from irradiation regulatory agencies, such as the Nuclear Regulatory Commission, add insight into this food safety procedure.
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LK03760391
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Format | : |
DVD
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Duration | : |
29 minutes
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Copyright | : |
2000
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Price | : |
USD 115.00
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Reduce the risk of food-borne illness by following important sanitation rules. Follow the presentation and learn about personal hygiene, illness and injury precautions, kitchen and equipment cleanliness and sanitation, proper cooking temperatures, correct temperature control and reducing the risk of food-borne illness while eating out. Interactive scenes identify common food safety problems and encourage classroom discussion.
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MU03990380
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Format | : |
DVD
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Duration | : |
32 minutes
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Copyright | : |
1997
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Price | : |
USD 115.00
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Explore the major causes of food-borne illness and review the practices used to minimize the risk of contracting or spreading a food-borne disease. Viewers learn about microorganisms- parasites, viruses, fungi and bacteria- associated with food-borne illness and study ways to reduce harmful pathogens through proper handling, storage and cooking. Other illustrated food safety topics include keeping foods out of the temperature danger zone, avoiding cross-contamination and the importance of personal hygiene.
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EK00210936
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Format | : |
DVD
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Duration | : |
40 minutes
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Copyright | : |
1996
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Price | : |
USD 115.00
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Collaborator: Mindy Brashears
Take an in-depth look at the role acids and bases play in food science. This presentation identifies the properties of acids and bases, describes the pH scale and how it is used, demonstrates various types of pH indicators and discusses how pH is related to the properties of food, its safety and its freshness.
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YL00211164
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Format | : |
DVD
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Duration | : |
35 minutes
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Copyright | : |
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Price | : |
USD 115.00
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Collaborator: Mindy Brashears
Cooking is all about chemistry and is nothing more than a series of chemical reactions. This presentation explains the "science" involved in cooking and food preparation. The fermentation process, caramelization, leavening, gelatinization, retrogradation and syneresis are explored, as well as discussing the role starch plays in the cooking process.
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BA03761201
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Format | : |
DVD
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Duration | : |
35 minutes
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Copyright | : |
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Price | : |
USD 115.00
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Vitamins, minerals and water are all essential elements for proper nutrition of our body. Throughout this presentation, students will learn the importance of the various vitamins and minerals needed for proper nutrition as well as explain deficiencies and toxicities. Water will be explained in detail and viewers will understand the importance of water in the human body.
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LR03761207
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Format | : |
DVD
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Duration | : |
17 minutes
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Copyright | : |
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Price | : |
USD 115.00
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Collaborator: Mindy Brashears
This DVD discusses milk processing and further describes what occurs during pasteurization, homogenization and vitamin fortification. Additionally, the production explains the components of milk and the differences between fluid milk products, such as whole, low-fat and skim milk, as well as dried, evaporated and condensed milk and creams available. Factors and characteristics of creams and foams, along with a description of fermented milk products, such as yogurts and cheeses, are also discussed.
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VF00211215
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Format | : |
DVD
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Duration | : |
30 minutes
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Copyright | : |
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Price | : |
USD 115.00
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Collaborator: Mindy Brashears
This presentation explores the basis and purpose of various food handling and storage practices in the industry, as well as in home kitchens. Food spoilage, food intoxications and infections, along with food pathogens, food microorganisms and food additives are also discussed. The application and importance of proper storage methods, such as freezing, vacuum packaging and dehydrating, are introduced and explained.
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SV03991319
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Format | : |
DVD
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Duration | : |
40 minutes
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Copyright | : |
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Price | : |
USD 115.00
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Collaborator: Mindy Brashears
Since early historical time food preservation has been second only in importance to food production. Proper food preservation is vital to the shelf life of food and just as importantly the prevention of illness. This PowerPoint® presentation introduces the processes of irradiation, dehydration, sulfating, sulfing, blanching, hot-pack canning, cold-pack canning and commercial canning, along with providing details on the application and benefits of each.
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VG00211320
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Format | : |
CD-ROM (Win, PowerPoint Presentation (57 slides))
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Duration | : |
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Copyright | : |
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Price | : |
USD 79.00
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Collaborators: Mindy Brashears and Sara Gragg
This PowerPoint® presentation reviews key chemistry knowledge necessary for the understanding of food chemistry reactions and explores the role of chemistry in food science. The importance of the periodic table, chemical formulas and chemical reactions related to food chemistry are also discussed. The presentation provides a detailed look into the food science principles of carbohydrates, water, lipids and proteins.
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BF03761321
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Format | : |
CD-ROM (Win, PowerPoint Presentation (82 slides))
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Duration | : |
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Copyright | : |
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Price | : |
USD 79.00
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Collaborators: Mindy Brashears and Sara Gragg
This PowerPoint® presentation discusses the role of enzymes in chemistry, digestion and in the food industry. Catalyst behavior of enzymes in chemical reactions is explored, along with an explanation on the relationship between an enzyme and a substrate. Students will also be introduced to identifying factors which affect enzyme activity, as well as learning how enzyme reactions are involved in food preparation.
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YN03991322
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Format | : |
CD-ROM (Win, PowerPoint Presentation (55 slides))
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Duration | : |
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Copyright | : |
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Price | : |
USD 79.00
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Collaborators: Mindy Brashears and Sara Gragg
This PowerPoint® presentation explores mixtures, solutions and emulsions as well as the components of each. An in-depth look at how solutes and solvents combine to make solutions is also provided, along with solution properties such as concentration, boiling and freezing points of a solution.
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PW00211323
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Format | : |
CD-ROM (Win, PowerPoint Presentation (44 slides))
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Duration | : |
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Copyright | : |
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Price | : |
USD 79.00
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This presentation introduces the steps of the scientific method, as well as demonstrates the importance of safety in the science lab. The history of major discoveries and inventions attributed to science are also explored. Throughout this production, students will gain an understanding of developments made through science, as well as the limitations it encompasses. Agricultural and food scientists discuss various issues impacting future research.
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DC03761324
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Format | : |
DVD
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Duration | : |
35 minutes
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Copyright | : |
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Price | : |
USD 99.00
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