by
Sears, Twila.
Call Number
DVD 616.975 FOO
Publication Date
2005
Summary
"For millions, food allergies create severe problems. This video explains the difference between food allergy and food intolerance, including symptoms and ways in which they can be relieved. The eight most common food allergens are covered as well as how to create a response plan in case of an allergic reaction"--Container.
Format:
Other
Relevance:
190172.4844
by
Boersema, Wendy.
Call Number
TR DVD 647.94023 CAR
Publication Date
2004
Format:
Other
Study guide http://www.marcom.com.au/Sguides/Zzrwm/RWMCH.pdf
Relevance:
2039.8848
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by
Dean, Christina.
Call Number
TR DVD 641.53 LET
Publication Date
2004
Format:
Other
Relevance:
1862.2577
Call Number
DVD 641.5 PAN
Publication Date
2005 2000
Summary
The pantry station is responsible for preparing foods served cold. These include salads and sandwiches which are often prepared ahead of time and refrigerated until served.
Format:
Video disc
Relevance:
0.3750
Call Number
DVD 641.5 HOT
Publication Date
2000
Summary
"The hot station is the heart of the food service kitchen. Most main dishes are prepared here and this is where some of the most important skills in food service are learned. This program examines how main courses or entrees are typically prepared, including meat, methods of cooking and various professional tips. Also includes a special section on vegetables, cereals, rice and pasta"--Container.
Format:
Video disc
Relevance:
0.3062
by
Scherer, Chris.
Call Number
TR DVD 642 CAT
Publication Date
2004 2003
Summary
"Catering can be a creative and exciting career, as well as a lucrative business. This program examines the food preparation and business sides of catering. It will help you develop a business plan, understand the licensing, insurance, health and sanitation standards, prepare and equip a professional kitchen, plan, organise and serve an event, conceive a profitable menu, identify pre-event considerations as well as proper cooking methods and food transportation"--Container
Format:
Other
Relevance:
0.2942
by
Walcoff, Larry.
Call Number
TR DVD 647.95 BEH
Publication Date
2001
Summary
What happens behind the scenes at a major hotel, from the moment you enter the lobby until checkout time? Beginning with the doorman and concierge, to the check-in desk, peeking into the storage closets where all the linens are stored, and even getting inside the business offices, we will see that there lots of job possibilities in the fast-growing hospitality business.
Format:
Other
Relevance:
0.2942
Call Number
TR DVD 641.5 ART
Publication Date
2007
Summary
"This video demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. The principles of color, shape, texture, and arrangement are explained, in addition to garnish and plate choices that can make or break a dish. Flavor, which must work in conjunction with visual design, is also a crucial topic. Incorporating real work presentation demos from professional chefs, the video gives students essential guidance in completing delicious culinary works of art"--Container.
Format:
Other
Relevance:
0.2835
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