Browse Titles - 671 results

21st-Century Food: Industrial Ingredients
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(Films Media Group, 2009), 25 mins, 25 page(s)
This DVD looks at factory-produced, laboratory-developed ingredients in processed foods and explains how they are created and incorporated into food products. It shows such food processing steps as emulsification, anti-caking, and foaming, explores reasons for adding industrial ingredients to food, and examines su...
(Films Media Group, 2009), 25 mins, 25 page(s)
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Acids and Bases in Food Science
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(CEV - Multimedia), 35 mins, 35 page(s)
This DVD looks at the roles of acids and bases in food science. It identifies the properties of acids and bases, describes the pH scale and types of pH indicators, and explains how pH is related to the properties of food.
(CEV - Multimedia), 35 mins, 35 page(s)
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Added Sugars: The Bitter Truth
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(Learning Seed, 2013), 17 mins, 17 page(s)
This program explains the differences between added and naturally occurring sugars and examines how extra calories from sugar become fat molecules in the body. The DVD also highlights the dangers of having too much sugar in the bloodstream and offers tips on how to reduce daily sugar intake.
(Learning Seed, 2013), 17 mins, 17 page(s)
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The Art of Food Presentation
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(Films Media Group, 2007), 21 mins, 21 page(s)
Featuring demonstrations by professional chefs, this program presents food preparation and serving techniques. It explains the principles of color, shape, texture, and arrangement and highlights their role in food presentation. The DVD also considers garnish and plate choices and emphasizes the importance of flavo...
(Films Media Group, 2007), 21 mins, 21 page(s)
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Baking Basics
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presented by Nancy Mauer, fl. 2000 and Colleen Miner, fl. 2000; produced by Melanie Nelson, 1997-, Learning ZoneXpress (Owatonna, MN: Learning Zone Express, 2001), 1 hour 36 mins
Learn the basics of baking and cooking with this comprehensive video. Discover the secrets of mouth-watering baked goods and basic meat preparation techniques. This video includes Baking and Cooking Basics videos: • Pies (24:30 minutes)• Yeast Breads (13 minutes)• Quick Breads (14:30 minutes)• Cookies (20...
presented by Nancy Mauer, fl. 2000 and Colleen Miner, fl. 2000; produced by Melanie Nelson, 1997-, Learning ZoneXpress (Owatonna, MN: Learning Zone Express, 2001), 1 hour 36 mins
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Baking Fundamentals: Cookies, Bars, and Cakes
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presented by David Christopherson, fl. 2000; produced by Linnea Duffus, fl. 2010 and Londa Arnfelt, fl. 2006, SeeMe Productions, LLC (Owatonna, MN: Learning Zone Express, 2012), 39 mins
With a knowledge of baking basics, cookies, bars, and cakes are easy to prepare. Learn the essential skills necessary to make delicious baked goods with Chef Dave Christopherson in Baking Fundamentals: Cookies, Bars, & Cakes. Join Chef Dave in his kitchen as he demonstrates and explains how to make a variety of sw...
presented by David Christopherson, fl. 2000; produced by Linnea Duffus, fl. 2010 and Londa Arnfelt, fl. 2006, SeeMe Productions, LLC (Owatonna, MN: Learning Zone Express, 2012), 39 mins
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Baking Fundamentals: Muffins, Biscuits, Pancakes, and Quick Breads
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presented by David Christopherson, fl. 2000; produced by Linnea Duffus, fl. 2010 and Londa Arnfelt, fl. 2006, SeeMe Productions, LLC (Owatonna, MN: Learning Zone Express, 2012), 31 mins
Discover just how easy and fun baking can be! With a knowledge of baking basics, biscuits, scones, pancakes, and other quick breads are simple to prepare. Join Chef Dave Christopherson in the kitchen as he demonstrates and explains how to make a variety of different quick breads. Step by step instructions take vie...
presented by David Christopherson, fl. 2000; produced by Linnea Duffus, fl. 2010 and Londa Arnfelt, fl. 2006, SeeMe Productions, LLC (Owatonna, MN: Learning Zone Express, 2012), 31 mins
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Basic Career Math: Food Service
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(Career Development, 2004), 17 mins, 17 page(s)
Math skills are vital for anyone seeking a career in the food services. This program features examples that demonstrate volume measurements using cups and ounces and weight measurements using pounds and ounces. It introduces unit conversions used in cooking and shows how to calculate serving costs. The DVD also em...
(Career Development, 2004), 17 mins, 17 page(s)
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Basic Kitchen Preparation Food Service
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(Culinary Institute of America), 1 hour 19 mins, 79 page(s)
Offering tests, learning objectives, and module introductions, this DVD examines 30 fundamental culinary techniques. It presents traditional and contemporary methods for food and kitchen preparation.
(Culinary Institute of America), 1 hour 19 mins, 79 page(s)
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Basic Techniques of Cake Decorating
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(Films Media Group, 2005), 30 mins, 30 page(s)
This DVD teaches how to create chocolate decoration and shows how to use five types of frosting: royal, buttercream, ganache, fondant, and marzipan. It also demonstrates various uses for fondant and explains how to make a piping bag and write in icing.
(Films Media Group, 2005), 30 mins, 30 page(s)
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