575 results for your search

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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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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(Learning ZoneXpress, 2012), 38 mins, 38 page(s)
This DVD teaches essential skills for making a variety of desserts. It offers step-by-step instructions for creating such treats as sugar cookies, oatmeal drop cookies, brownies, sponge cake, and clafouti.
(Learning ZoneXpress, 2012), 38 mins, 38 page(s)
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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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Baking Fundamentals: Muffins, Biscuits, Pancakes, and Quick Breads
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(Learning ZoneXpress, 2012), 30 mins, 30 page(s)
In this DVD, chef Dave Christopherson demonstrates how to make a variety of quick breads. The program offers step-by-step instructions for making biscuits, scones, muffins, pancakes, and breads.
(Learning ZoneXpress, 2012), 30 mins, 30 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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The Basics of Sauce Making
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(Culinary Institute of America, 2007), 1 hour 15 mins, 75 page(s)
One of the most basic cooking fundamentals is the creation of sauces. This program provides the foundational knowledge and skills needed for this critical segment of the culinary arts. It teaches how to create brown, white, tomato, and emulsion sauces.
(Culinary Institute of America, 2007), 1 hour 15 mins, 75 page(s)
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Bugs for Breakfast: Food and Culture
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(Learning Seed, 2001), 19 mins, 19 page(s)
This DVD presents a multicultural exploration of eating habits, looks at cultural food taboos, and shows how acceptable food is a matter of culture, not taste. It also looks at gender differences in food preferences.
(Learning Seed, 2001), 19 mins, 19 page(s)
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