37 results for your search

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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Diet and Disease in Modern Society
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(Films Media Group), 36 mins, 36 page(s)
This program examines the ways in which dietary choices contribute to or protect against common modern diseases. It looks at such issues as overconsumption and burgeoning rates of cardiovascular disease. VEA.
(Films Media Group), 36 mins, 36 page(s)
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Ever Wondered About Peppers?
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(Films Media Group), 30 mins, 30 page(s)
Considering the growing popularity of peppers in the global diet, this DVD traces the history of peppers. It explores the unique and powerful qualities of peppers and discusses their flavors and potential health benefits. The program offers basic nutritional facts and includes a cooking demonstration by chef Paul...
(Films Media Group), 30 mins, 30 page(s)
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Food for Thought: Packaging Food
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(Films Media Group, 2004), 15 mins, 15 page(s)
This program discusses packaging that extends a food’s shelf life without relying on artificial preservatives, easily opened containers, and mechanisms that protect food from tampering. It looks at recyclable materials and creative package designs.
(Films Media Group, 2004), 15 mins, 15 page(s)
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Good Enough to Eat! Food Presentation and Service
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(Films Media Group, 2010), 20 mins, 20 page(s)
This program explores food styling and presentation and shows how aesthetic decisions shape the overall experience of a meal. It considers the role of the body’s five senses in the dining experience, describes how humans perceive and evaluate food, and highlights the qualities that make food appealing. The DVD i...
(Films Media Group, 2010), 20 mins, 20 page(s)
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HACCP in Action: Food Safety Case Studies
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(Films Media Group, 2005), 28 mins, 28 page(s)
This program introduces and explains the Hazard Analysis Critical Control Points (HACCP) system. It discusses the HACCP principles that restaurants and food vendors should implement and features illustrative case studies. The DVD covers such topics as major types of food hazards, food handler health and hygiene, a...
(Films Media Group, 2005), 28 mins, 28 page(s)
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Herbs and Spices
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(Films Media Group, 1990), 17 mins, 17 page(s)
Differentiating between herbs and spices, this program discusses uses for common seasonings. It explains that seasonings should complement, not overpower, food and considers salt substitutes. Highly Recommended, Video Rating Guide. Recommended, Video Librarian.
(Films Media Group, 1990), 17 mins, 17 page(s)
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Measuring Solids and Liquids
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(Films Media Group, 1991), 8 mins, 8 page(s)
This DVD identifies utensils to use for measuring such solid ingredients as sugar, flour, butter, and spices. It shows how to measure precisely and explains how an ingredient’s consistency affects accuracy. Recommended, Video Rating Guide.
(Films Media Group, 1991), 8 mins, 8 page(s)
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MyPlate: Understanding the USDA Dietary Guidelines for Americans
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(Films Media Group, 2011), 28 mins, 28 page(s)
This DVD explores key concepts of MyPlate and explains how MyPlate correlates to the Dietary Guidelines for Americans in terms of portion sizes, proportions, food group choices, and caloric balance.
(Films Media Group, 2011), 28 mins, 28 page(s)
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Roast Dinner
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(Films Media Group, 2011), 29 mins, 29 page(s)
In this program, farmer Jimmy Doherty discusses how to make Sunday dinner from scratch. Doherty looks at how to create flakes for instant mashed potatoes and explores using a fish tank to decaffeinate coffee. The DVD also visits a Yorkshire pudding factory.
(Films Media Group, 2011), 29 mins, 29 page(s)
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