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Acids and Bases in Food Science

(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.

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Food Service Tools

(CEV - Multimedia, 1995), 28 mins, 28 page(s)

Emphasizing the importance of familiarity with a wide variety of food service equipment, this program examines tools used in baking, cooking, food preparation, and food handling. It teaches proper handling and usage, highlights safety precautions, and outlines the basic rules of sanitation.

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Understanding Foodborne Pathogens

(CEV - Multimedia, 1996), 40 mins, 40 page(s)

This DVD examines such common pathogens responsible for foodborne illnesses as hepatitis A, E. coli, and Salmonella. It describes the characteristics of these organisms, outlines symptoms of their related illnesses, and presents preventive measures to reduce the risk of infection.

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The Dairy Plant

(CEV - Multimedia, 1992), 28 mins, 28 page(s)

This program tours the University of Wisconsin Dairy Plant to show how milk is pasteurized, packaged, and stored. It shows the manufacturing of butter, cheese, yogurt, sour cream, and ice cream.

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Food Service Equipment

(CEV - Multimedia, 1995), 27 mins, 27 page(s)

Emphasizing the importance of safety, this program introduces food service equipment. It looks at such equipment and tools as fryers, mixers, steam tables, ovens, roasters, grills, refrigerators, ranges, proofing cabinets, and dishwashers.

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HACCP: Basic Understanding

(CEV - Multimedia, 2004), 32 mins, 32 page(s)

This DVD explores applications for Hazard Analysis Critical Control Points (HACCP) in the food service industry. It teaches how to minimize the risks of chemical, microbiological, and physical food contamination and outlines the seven principles of HACCP.

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Chemical Processes in Food Science

(CEV - Multimedia), 35 mins, 35 page(s)

This program explains the scientific processes involved in cooking and preparing food. It looks at fermentation, caramelization, leavening, gelatinization, retrogradation, and syneresis.

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7 results for your search