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GASTRONOMY & FOOD

GASTRONOMY & FOOD


CARBS: ELEMENTS OF HUMAN NUTRITION

What are carbohydrates, and why do we need them?

Learn how our bodies use carbs, how many we should eat each day, and which foods are healthier choices for carbs than others.

Begin to understand the role of glucose, fructose, sucrose, lactose and other sugars in the diet. Learn why people who go on carb-reducing diets lose weight and why carbohydrates are a more efficient fuel than protein.

Also, get important facts about blood sugar, insulin, diabetes, and the glycemic index.

Item no.: GY00200013
Format: DVD (Closed Captioned)
Duration: 21 minutes
Copyright: 2009
StdBkNo: 1557405425
Price: USD 99.00

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ALL ABOUT BUSH FOODS: TRADITIONAL AND COMMERCIAL USES

Bush foods - or bush tucker - have been consumed for thousands of years in Australia, and it makes us unique in the world when it comes to cuisine.

For most of the time humans have been consuming bush foods they have done so on a non-cultivated, non-commercial basis. In recent decades however, some of Australia's bush tucker is being harvested commercially and sold around the world.

Many will be familiar with our native meats - kangaroo, crocodile and emu - but there are dozens of plants and fruits that can form nutritious and very tasty additions to our diet. These foods include bush tomato, Davidson plums, Kakadu plums, macadamia nuts, mountain pepper and pepperberry, native mint, quandong, wattleseed and wild rosella. This highly engaging and interesting learning resource examines a range of Australian bush foods and looks at both traditional and commercial uses.

Chapters:
  • 1. Introduction
  • 2. What are Bush Foods?
  • 3. Types of Bush Foods
  • 4. Harvesting
  • 5. Commercial Uses
  • 6. Cooking With Bush Foods
  • 7. Conclusion

    Item no.: HN08691426
    Format: DVD
    Duration: 26 minutes
    Audience: Junior Secondary - Senior Secondary
    Copyright: 2009
    Price: AUD 120.00

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    SAFETY IN THE COMMERCIAL KITCHEN

    Commercial kitchens are some of the busiest workplaces around. Add to that sharp tools, extremes of heat and cold, slippery floors and tight spaces, and you have a recipe for many potential dangers. That's why you need to know and follow strict workplace health and safety procedures to prevent harm, illness and accidents occurring to both you and your customers.

    This program outlines the basic workplace health and safety guidelines for the typical commercial kitchen, including personal safety, working with heat, electricity and gas, the basics of safely using dangerous equipment, and how to maintain good food hygiene.

    With input from industry experts and examinations of real commercial kitchens, this is a practical and information-packed program.

    Item no.: TM08691416
    Format: DVD
    Duration: 27 minutes
    Audience: Senior Secondary
    Copyright: 2008
    Price: AUD 215.00

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    WORLD ON YOUR PLATE, MATE, THE: MULTICULTURAL INFLUENCES ON THE AUSTRALIAN DIET

    Australian's have never had more styles of food to choose from. Taking students on a cultural voyage around the world, this tasty program explores African, Middle Eastern, European, Asian and South American cooking. It looks at Australia's rich multicultural history and dietary influences, and the range of ingredients and food from different cultures available within Australia. This is an in-depth look at how the Australian eating pattern has evolved over the years, becoming one of the most sophisticated and varied in the world.

    Item no.: LW08691402
    Format: DVD
    Duration: 29 minutes
    Audience: Junior Secondary - Senior Secondary
    Copyright: 2007
    Price: AUD 120.00

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    MASTERS OF FOOD AND WINE

    Caviar and Champagne: exclusive interviews with 15 international masters. Essential resource! Inspiring conversations with some of the world's most sophisticated creators of food and wine.

    DVD 1:
    PARIS
    Christian Petrossian - Caviar Master Christian Petrossian's family brought caviar to Paris in the 1920s after the Bolshevik Revolution.
    Robert Linxe - owner of MAISON DU CHOCOLAT - blends cocoa beans from Venezuela, Ecuador, Brazil, Ethiopia and Argentina like a vigneron blends Burgundy Wine!
    Guy Monier - Maison de Truffe Paris' Mr Truffles...black, white, and expensive.
    Pierre Lienard - Stohrer - The oldest Patissier in the world situated in exact address since 1730 .Creator of the Baba Rhum desert.
    Jean Claude Rouzaud- Louis Roederer Champagne - One of the last truly independent Grande Marque Champagne houses.
    Dominique Heriard Dubreil -Remy Martin - Ultimate cognac family.

    GENEVA:
    Henri Roure - Roure Chocolates - handmade Swiss chocolates

    DVD 2 :
    LONDON
    Simon Berry - Berry Brothers & Rudd - Possibly the oldest Wine Negociant in the world - since the 17th Century.

    PARIS
    Deutz - Champagne,
    Ghislain de Montgolfier - Bollinger - Super-Eccentric Champagneer!
    Massenez - Eau de vie,
    Christian Pol Roger - Pol Roger Champagne

    MILAN
    Enotecco Ronchi - Wine Negociant,
    MGM Truffles - White Truffle Negociant,
    Remi Krug - Krug Champagne

    Item no.: MT03510379
    Format: 2 DVDs
    Copyright: 2006
    Price: AUD 280.00

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    HAND & EYE

    By Bert Shapiro

    HAND & EYE is a series of award winning short-form documentaries focused on skills that could disappear in the high-tech 21st century.

    1/ THE NOODLE MAN
    Chinatown, New York City is a traditional village in the midst of downtown Manhattan, a tightly packed neighborhood of crowded, Tortuously winding streets. In the heart of this urban "village" for more than 60 years is the Hong Hop Noodle Company.

    "Duk" (Tung Tak Chiu) is the man for all jobs in this busy factory. Expressive, amusing, animated, Duk works at the many tasks Involved in the making of traditional Chinese noodles. Original music composed and performed by Peter Freeman.

    2/ OYSTERS
    A fast moving trip on the journey from the open sea to the open mouth.

    Filmed in the small oystering town of Nahcotta on the Pacific coast, and at the renowned Oyster Bar in Grand Central, New York City.

    A syncopated journey to especially composed music.

    3/ HAND ROLLED ON 29th STREET
    Working in a New York City storefront a group of "Tabaqueros" create a cigar every few minutes. The Latino men and women reveal their special skills to the accompaniment of the lively beat of a meringue.

    4/ AN APPOINTMENT WITH MR. ROBERT
    Mr. Robert is shown in his New York City atelier making a hairpiece for a private client, and for the famous in the worlds of Film, Theatre and TV. A lighthearted look at the intricacies of weaving one hair at a time, perfectly color matched, in a study in sophisticated craftsmanship.

    Awards and screenings include:
    Bucks County PA Film Festival 2004, Southside Film Festival, Bethlehem, Pa., Hot Springs Documentary Film Festival, Anthology Film Archives, New York. NYC New Filmmakers, Los Angeles minidv Festival, Santa Fe Film Festival, Cinequest Film Festival, Los Angeles, Rooftop Films New York, New Haven Film Festival , Zoie International Festival, Philadelphia International Festival ,Rochester NY Film Festival , Hot Springs Int'l. Documentary Film Festival, Rutgers Film Festival, Honorable Mention, Channel 18 Metro Arts New York City TV, NYExpo Film Festival, Jury award, Int'l. Festival of Cinema & Technology screenings in London, England, Los Angeles and Toronto, ¡K.and more

    Item no.: WB03511123
    Format: DVD
    Duration: 25 minutes
    Copyright: 2004
    Price: AUD 180.00

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    IMPLEMENTING A FOOD SAFETY PROGRAM: HACCP IN THE WORKPLACE

    This program focuses on a large food service workplace and follows their food safety practices from the start to the end of the day. Interspersed with the visual footage are practical examples of employees following good hygiene practices, checking foods, cleaning, recording information and corrective action.

    Key elements of a comprehensive food safety program such as reasons for a food safety program, getting ready for work, food preparation, serving food cleaning up are all examined.

    The program is a comprehensive study of the processes, safety issues and control measures relating to food safety associated with the food service industry.

    Item no.: HT08690893
    Format: DVD
    Duration: 30 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2006
    Price: AUD 215.00

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    BATCH AND CONTINUOUS PROCESSES: FOOD MANUFACTURING CASE STUDIES

    Case studies of Brunetti's cafe in Melbourne and Pura Milk show us the difference between batch processing and continuous processing. This program demonstrates exactly how these systems work. We compare and contrast the aims of each systems of food manufacturing used as well as labour and equiptment, set up costs and quality of the finished product.

    Item no.: RJ08690040
    Format: DVD
    Duration: 22 minutes
    Audience: Middle Secondary - Tafe
    Copyright: 2005
    Price: AUD 110.00

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    HACCP IN ACTION: FOOD SAFETY CASE STUDIES

    The HACCP system, Hazard Analysis Critical Control Points, was developed in the 1960s in the US and was used in the NASA space program.

    This program analyses and explains this scientific system, which identifies specific hazards and measures for their control, ensuring food safety. HACCP can be applied throughout the food chain from primary production through to consumption. HACCP also aids in the inspection of food premises by regulatory authorities and ensures confidence in export industries that the food we produce is safe.

    Throughout this program the seven principles that all food workplaces should implement as part of their Food Safety Program are discussed.

    Item no.: BZ08690596
    Format: DVD
    Duration: 28 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2005
    Price: AUD 190.00

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    KINGS OF THE KITCHEN COMPLETE

    In-depth profiles of 48 Chefs of international reputation with never-seen-before footage of their kitchen performing at ultra-high speed during a real lunch or dinner service.

    Sydney: Tony Bilson, Neil Perry, Tim Pak Poy, Tetsuya Wakuda, Liam Tomlin, Peter Doyle, Nori & Suki - Restaurant 7

    Paris: Alain Passard, Pierre Gagnaire, Guy Savoy, Michel del Burgo, Jean-Michel Nomicos, Dominique Bouchet, Eric Frechon

    Madrid: Sergi Arola

    Melbourne: Walter Trupp, Geoff Lindsay, Teague Ezard, Paul Wilson, Michael Lambie, Jacques Reymond

    London: Gordon Ramsay, Anton Mosimann, John Burton-Race, Sean Osborne, Phil Howard, Eric Chavot, Fergus Henderson, Michel Roux - Gavroche, Marcus Wareing

    Milan: Aimo et Nadia, Carlo Cracco, Sergio Mei, Danilo Ange, Claudio Sadler, Pietro Leeman

    New York: Tom Colicchio, Christian Delouvrier, Jean-George Vongerichten, Daniel Boulud, Eberhard Muller, Charles Masson & Ian Scully, Sirio Maccione - LE CIRQUE, Jean-Jacques Rachou

    Munich: Heinz Winkler, Bernhard Diers, Hans Haas

    Geneva: Thomas Byrne, Roberto Caraguti

    Review
  • "When I realized I could never arrive to the level of playing as Raymundo, I changed from a career in music to cuisine and I found in cuisine the same fight, the same passion and the same capacity of composing as in music." - (Arola)

    Item no.: TY03511443
    Format: 4 DVDs
    Copyright: 2004
    Price: AUD 280.00

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    SAFETY IN FOOD HANDLING

    This program looks at practical steps to keep food safe from contaminants which often cause serious illness. It is especially relevant to those who work in the food service industry, however the principles apply to anyone who handles food on a regular basis. As a teaching tool, it divides neatly into the following chapters:
  • The Enemy - micro-organisms that cause food poisoning
  • Enemy Tactics - cross-contamination of food
  • Taking Action - practising safe food handling

    Item no.: PN08691144
    Format: DVD
    Duration: 26 minutes
    Audience: Senior Secondary - Tertiary
    Copyright: 2003
    Price: AUD 195.00

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    BROILING/GRILLING AND ROASTING

    Broiling Grilling
  • Basic principle procedures for broiling/grilling
  • Range of application
  • What can be broiled/grilled
  • Various broiling/grilling apparatus, temperature levels

    Roasting
  • Basic principle procedures for roasting and range of application
  • What can be roasted, what equipment is used for roasting
  • Roasting in an oven and on the spit
  • Temperature, loss of weight

    Item no.: SH00120004
    Format: DVD
    Duration: 21 minutes
    Copyright: 2003
    Price: CHF 68.00

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    COOK & CHILL / SOUS VIDE

  • Basic principle procedures
  • Range of application of Cook and chill
  • Basic principle procedures and range of application of Sous vide cooking
  • Vacuum packing with the "GreenVac" system
  • Requirements set for the cooking and chilling process

    Item no.: CC00120008
    Format: DVD
    Duration: 23 minutes
    Copyright: 2003
    Price: CHF 68.00

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    POACHING AND ROASTING (BROWNING)

    Poaching
  • Basic principle procedures for poaching
  • Range of application
  • What can be poached, what pan is used for poaching
  • The different variations of poaching

    Roasting (browning)
  • Basic principle procedures for roasting (browning)
  • Range of application
  • What is roasted (browned)
  • Where does roasting (browning) take place

    Item no.: NG00120029
    Format: DVD
    Duration: 24 minutes
    Copyright: 2003
    Price: CHF 68.00

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    TRENDS IN THE AUSTRALIAN DIET

    The program examines our complex relationship with food, including our pre-historic past, the effects of agriculture on our diet, how the Industrial revolution shaped what we eat, the first settler roots of our contemporary diet, the refreshing immigrant influences, the impact of technology, and we take a glance into the future of our diet. The program features some of Australia's foremost thinkers, writers and scientists in the food area, including; Stephanie Alexander - Australia's best-known author and cook and a passionate food thinker. Professor Mark Wahlqvist AO- Professor of medicine at Monash University and author of the classic "Food and Nutrition" text book. Dr David Roberts - Scientific and Technical director of the Australian Food and Grocery Council.

    Item no.: HR08691218
    Format: DVD
    Duration: 29 minutes
    Audience: Senior Secondary - Tertiary
    Copyright: 2002
    Price: AUD 110.00

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    STEWING AND STEAMING

    Stewing
  • Basic principle procedures for stewing
  • Range of application
  • What kind of food is suitable for stewing
  • Which kitchenware is used for stewing

    Steaming
  • Basic principle procedures for steaming
  • Range of application
  • What can be steamed
  • Various steaming systems, demonstration with different food stuffs

    Item no.: VW00120040
    Format: DVD
    Duration: 20 minutes
    Copyright: 2002
    Price: CHF 68.00

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    BRAISING

  • Basic principle procedures for braising and range of application
  • What utensil is used for braising?
  • What do braising and glazing have in common?
  • Demonstration of braised meat and vegetable dishes

    Item no.: BA00120003
    Format: DVD
    Duration: 16 minutes
    Copyright: 2001
    Price: CHF 68.00

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    GLAZING AND CASSEROLING

    Glazing
  • Basic principle procedures for glazing
  • Range of application
  • What can be used for glazing
  • Which additional foodstuffs are required when glazing

    Casseroling (Butter roasting)
  • Basic principle procedures for casseroling
  • Range of application
  • What pan is used for roasting in butter?
  • What can be roasted in butter?

    Item no.: WB00120020
    Format: DVD
    Duration: 16 minutes
    Copyright: 2001
    Price: CHF 68.00

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    GRATINATING AND BAKING

    Gratinating
  • Basic principle procedures for gratinating and range of application
  • When cooking au gratin what is cooked at the same time
  • Which additional food stuffs are required when cooking au gratin

    Baking in the oven
  • Basic principle procedures for baking and range of application
  • From the potato to bread and confectionery
  • What is baked in the oven
  • Suitable kitchenware and kitchen appliance for baking in the oven
  • Advantages of meat dishes in dough

    Item no.: TM00120021
    Format: DVD
    Duration: 12 minutes
    Copyright: 2001
    Price: CHF 68.00

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    AVOID THAT HAZARD: EQUIPMENT SAFETY IN THE KITCHEN

    Hazards in the kitchen come in all shapes and sizes, from knives and hot oil, to pressure cookers, refrigerators, cookers and microwaves.

    It's important for students to learn how to identify potential dangers and avoid them. This program looks at the safe use of tools and equipment in the commercial kitchen.

    Item no.: DH08690035
    Format: DVD
    Duration: 20 minutes
    Audience: Senior Secondary - Tertiary
    Copyright: 2000
    Price: AUD 190.00

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    FUNCTIONAL FOODS: A CASE STUDY OF MODIFI ED EGGS

    Quite simply, functional foods are foods which have been altered to improve or provide specific health benefits for the consumer. This program tells the story of one such product, the NewStart egg, developed by Professor Farrell of the University of New England. As the story unfolds, the following issues are carefully examined; the so-called 'Cholesterol Conspiracy', benefits of Omega-3 fats, broad concerns about functional foods and marketing complications. This program is a fascinating story, not least because it explains `how do they alter what's inside those naturally-sealed egg packages?'

    Item no.: LN08690853
    Format: DVD
    Duration: 25 minutes
    Audience: Middle Secondary - Senior Secondary
    Copyright: 2000
    Price: AUD 100.00

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    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: ALCOHOL

    This program is a complete, year 2000, remake of one our most popular programs from the 1980's. It covers all the main topics and issues, including the basic stats on alcohol use and abuse, nutritional aspects, the effect on motor skills and on health generally, advertising and how to use alcohol in moderation.

    Item no.: TZ08691322
    Format: DVD
    Duration: 18 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

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    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: CARBOHYDRATE

    Carbohydrate is a vital part of diet, but we generally don't eat enough of it. In this latest update of VEA's bestselling "Guess ..." series, we explore the role carbohydrate plays in maintaining our health and well being.

    How much carbohydrate do we need, and what form(s) does it take? Can we eat too much of it? What is carbohydrate loading, and why do athletes use it? These questions, and more are explored in this up-to-date program from the producers of programs such as "Australian Guide to Healthy Eating" and the updated "Guess ..." series.

    Item no.: SF08690197
    Format: DVD
    Duration: 13 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

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    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: FAT

    Fat is a large part of our diet; often we don't realise just how much of it we consume. Staple foodstuffs such as meat, butter and milk all have high fat contents. Additionally, many foods become high in fat when they are prepared in certain ways; low fat potatoes can become high fat chips, for example. This program looks at what fat is, how much of it we eat, what foods it is found in, what function it carries out in the body, what problems it causes, and how we can reduce our consumption of it. We also see the pressures put on us to eat more fat. Advertising tempts us with appealing pictures of healthy people eating fatty products and industry lobby groups are constantly campaigning for their product.

    Item no.: HR08690193
    Format: DVD
    Duration: 22 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

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    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: FIBRE

    This program looks at the underplayed role of fibre in our diet. How does fibre protect us from conditions like colon cancer, coronary heart disease, diabetes,diverticulitis, high cholesterol and obesity? How much fibre should we be eating to maintain good health? All is revealed in this amusing program.

    Item no.: VG08690194
    Format: DVD
    Duration: 19 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

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    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: PROTEIN

    Another best-selling VEA program having a face-lift for the year 2000. We explain what protein is and its role in our body, where it comes from (both animal and vegetable), its importance in our diet, its energy value and the myths surrounding it. One of these is the tendency for a high intake of animal protein to cause the body to lose calcium.

    Item no.: TH08690198
    Format: DVD
    Duration: 14 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

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    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: SALT

    For some years now, salt has been viewed as a major cause of high blood pressure. But the reality is a little more complex. For people with a genetic pre-disposition, salt may be a killer; for others it may not be such a problem. But until a satisfactory test is developed, it's wise for all of us to greatly reduce the amount of salt we consume.

    Item no.: KM08690195
    Format: DVD
    Duration: 20 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

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    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: SUGAR

    The more sugar we eat, the less complex carbohydrate and the more fat we eat. For that reason, sugar, with its empty kilojoules, is a food we should eat less of. But there's also the problem of dental caries: despite all the improvements in tooth-paste and fluoridation over large areas of Australasia, sugar which is hidden in an amazing variety of foods, is still public enemy number 1.

    Item no.: TP08690196
    Format: DVD
    Duration: 15 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

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    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: VITAMINS

    Whilst the debate over vitamin supplements appears certain to go on for a lot longer yet, we come down firmly on the side of `Consume a variety of foods and you won't need to think about supplements'. We explain the role of vitamins in the body and what happens when we consume more than we need. We also explain the vested interests involved in the synthetic vitamin industry and how that can get in the way of us spending our money wisely.

    Item no.: TC08690199
    Format: DVD
    Duration: 19 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

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    FOODESSENCE: BREAD

    Kneaded, baked and sliced, this common food has built cities, changed religion and brought governments to ruin. We examine the rise and fall of our daily bread.

    Item no.: RC00160128
    Format: DVD
    Duration: 23 minutes
    Audience: Senior High - College
    Copyright: 2000
    Price: USD 195.00

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    FOODESSENCE: FAST FOOD

    Fast Food is a fixture in the United States now spreading around the world. But its more than burgers and fries, weve always needed food to go. Unwrap the socio-economic origins and the impact on lifestyles.

    Item no.: JJ00160257
    Format: DVD
    Duration: 23 minutes
    Audience: Senior High - College
    Copyright: 2000
    Price: USD 195.00

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    BLANCHING AND BOILING

    Blanching
  • Basic principle procedures for blanching and range of application
  • Reasons for blanching
  • What is suitable for blanching
  • When is cold or hot water used in blanching?

    Boiling
  • Basic principle procedures for boiling and range of application
  • Difference between boiling and cooking
  • What is suitable for boiling?
  • When is cold or hot water put on to boil, with or without lid?

    Item no.: ZC00120002
    Format: DVD
    Duration: 16 minutes
    Copyright: 2000
    Price: CHF 68.00

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    COOKING BASICS GENERAL INFORMATION

  • Introduction to the theme "Cooking Methods"
  • The influence of food structures and quality on its preparation
  • Kitchenware, utensils, pots and pans and their uses
  • Heating methods such as direct contact, radiation, convection and combined heat

    Item no.: EM00120009
    Format: DVD
    Duration: 10 minutes
    Copyright: 2000
    Price: CHF 68.00

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    SAUTEING AND DEEP-FRYING

    Sauteing
  • Basic principle procedures for sauteing and range of application
  • Which kitchenware and what kind of food is suitable for sauteing?
  • Sauteing through agitating or turning, with or without colouration

    Deep-Frying
  • Basic principle procedures for deep-frying and range of application
  • What is suitable for deep-frying?
  • Requisitions of hot fat, pre deep-frying
  • Deep-frying appliances and their range of application/serviceability

    Item no.: TG00120036
    Format: DVD
    Duration: 15 minutes
    Copyright: 2000
    Price: CHF 68.00

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    NUTRITION THROUGH THE LIFESPAN: ADOLESCENCE

    In this program we look at the requirements for development during adolescence.

    The program covers issues such as:
  • The three major changes that take place during the onset of adolescence
  • Energy level requirement peaks for males and females
  • Calcium requirements
  • Interaction of nutrients
  • Metabolism
  • Making healthy food choices

    Item no.: FB08690373
    Format: DVD
    Duration: 23 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 1998
    Price: AUD 100.00

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    NUTRITION THROUGH THE LIFESPAN: ADOLESCENCE

    In this program we look at the requirements for development during adolescence.

    The program covers issues such as:
    ~The three major changes that take place during the onset of adolescence
  • Energy level requirement peaks for males and females
  • Calcium requirements
  • Interaction of nutrients
  • Metabolism
  • Making healthy food choices

    Item no.: FB08690373
    Format: DVD
    Duration: 23 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 1998
    Price: AUD 100.00

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    GUESS WHO'S COMING TO BREAKFAST?

    Whilst the debate over vitamin supplements appears certain to go on for a lot longer yet, we come down firmly on the side of `Consume a variety of foods and you won't need to think about supplements'. We explain the role of vitamins in the body and what happens when we consume more than we need. We also explain the vested interests involved in the synthetic vitamin industry and how that can get in the way of us spending our money wisely.

    Item no.: NM08690192
    Format: DVD
    Duration: 20 minutes
    Audience: Junior Secondary - Middle Secondary
    Copyright: 1991
    Price: AUD 100.00

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    FOOD PRESENTATION TECHNIQUES

    Food presentation and garnishing by the renowned Australian chef Barry Wells:
    Episode 1: Seafood, preparation and garnishing with fresh market produce.
    Episode 2: Garnishing - present food with flair. Learn the art of fruit and vegetable carving.
    Episode 3: Fruit - cutting and presenting a variety of fresh fruit.
    Episode 4: Turkey - boning, marinating and cutting of turkey buffet and displaying with garnishes.
    Episode 5: Garnishing 2 - Visual art. Step by step fruit and vegetable carving for impressive and exciting garnishes.
    Episode 6: Chicken and Continental Meats - using the slicing machine, cutting chicken pieces, the technique of folding cold sliced meats and garnishing.

    Item no.: ZW03510232
    Format: DVD
    Duration: 120 minutes
    Copyright: 1989
    Price: USD 286.00

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    KITCHEN BASICS

    This series includes the following videos on 1 DVD.
  • COOKING BASICS GENERAL INFORMATION
  • SAUTEING AND DEEP-FRYING
  • BLANCHING AND BOILING
  • BRAISING
  • GRATINATING AND BAKING
  • GLAZING AND CASSEROLING
  • STEWING AND STEAMING
  • BROILING/GRILLING AND ROASTING
  • POACHING AND ROASTING (BROWNING)
  • COOK & CHILL / SOUS VIDE

    Item no.: CG00120050
    Format: DVD
    Price: CHF 198.00

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    FOOD PREPARATION: SALADS

    Introduces students to appetizer, accompaniment, entree and dessert salads and describes how to select and handle fruits & vegetables. Demonstrates special cutting and slicing techniques. Illustrates preparing a variety of salad dressings.

    Item no.: GP04980144
    Format: DVD
    Duration: 30 minutes
    Price: USD 89.00

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    FOOD PREPARATION: STOCKS, SAUCES & GRAVIES

    Shows how to make white stock, chicken stock and fish stock and how to use thickeners such as roux, beurre manie and cornstarch. Demonstrates how to make brown, cream, veloute, tomato, hollandaise and butter sauces and prepare au jus gravy and thickened gravy.

    Item no.: SL06500145
    Format: DVD
    Duration: 30 minutes
    Price: USD 89.00

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    FOOD SERVICE INDUSTRY: CAREER OPPORTUNITIES FOR YOU

    Viewers will see how the increased number of food products and advanced technologies have helped national food and restaurant chains expand. They'll get a close-up view of careers, from packing and distributing to preparing, cooking and serving food. The program details the training and skills needed for a full range of food service careers.

    Item no.: PM00140146
    Format: DVD
    Duration: 31 minutes
    Price: USD 69.00

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    FOOD SERVICE PRE-PREPARATION: GETTING READY AHEAD OF TIME

    how professional food workers work back from the menu to be sure all is ready for the rush. They'll follow the morning as bacon & eggs are prepared by the staff.

    Item no.: WN04980147
    Format: DVD
    Duration: 52 minutes
    Price: USD 89.00

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    MEAT CUTTING

    Use this popular series to teach your students the professional way to work with meat and poultry. Covers techniques for beef rib, loin cuts, beef round, chuck cuts, pork cuts, lamb cuts and veal cuts.

    Item no.: PA06500229
    Format: DVD
    Duration: 56 minutes
    Price: USD 69.00

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