by
Australian Committee for Training Curriculum.
Call Number
DVD 641.57 BUF
Publication Date
1994
Format:
Other
Relevance:
0.1066
by
Australian Committee for Training Curriculum.
Call Number
DVD 641.665 POU
Publication Date
1994
Summary
A chef demonstrates the following skills: portioning an uncooked chicken, needle trussing of a duck, preparation of chicken ballontine, preparing whole quail for grilling, preparation of rabbit crepinette, barding of guinea fowl, portioning of roast duck, carving of roast turkey.
Format:
Other
Relevance:
0.0945
View Other Search Results
by
ClickView (Firm)
Call Number
XX(301289.1)
Summary
Vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates cooking techniques for a variety of vegetables. Hospitality audiences will learn how to braise, roast, steam, grill, flame grill, and stir fry. How to select and use knives and cooking equipment provides the finishing touches on a highly creative area of culinary expertise.
Format:
Other
Relevance:
0.0884
by
Ive, Josephine.
Call Number
DVD 641.5028 CUT
Publication Date
2000
Summary
In three easy to view parts this video guides you through the maze of knives available today. Ian Dougall points out the types of knives, the different styles and ranges between various manufacturers. Josephine Ive explores the various types of knives with practical demonstrations of knife skills; from slicing bread, boning meat, carving a roast and filleting fish, to creating interesting designs with fruit. In part three Ian shows the correct way to look after your knife, how to hold the knife the right way and how to sharpen using a steel.
Format:
Other
Relevance:
0.0857
by
British Broadcasting Corporation.
Call Number
DVD 641.6384 PEP
Publication Date
2007
Summary
Peppers were once a well-kept secret deep in the heart of the South American jungle but now a quarter of the world's population eat chillies or other peppers every day. With chilli powder being the world's most popular spice, chef Paul Merrett explores why we are so addicted to the taste and kick of peppers. In the kitchen, Paul takes our taste buds on tour, from spicy Thai green curry to the classic Italian supper dish, pepperonata with scallops. He also shows us how to roast the perfect pepper for antipasti and how to tame that chilli burn.
Format:
Other
Relevance:
0.0833
Call Number
TR DVD 641.665 EVE
Publication Date
2005
Summary
Chicken is a staple food the world over. In today's mass-producing world, chicken is cheap, blends with hundreds of flavours and has a very healthy image - making it one of the most popular meats. This video looks at chicken lovers from Henry VIII to Mrs. Beeton; we find out just how nutritious chicken soup really is; and why chicken is a fast food favourite. In the kitchen, Paul Merrett shows how understanding science and a good red wine can produce a great Coq Au Vin, what's needed to create a spicy marinade for chicken kebabs, cooks the perfect roast chicken, and reveals the secret bit of chicken that all chefs love.
Format:
Other
Relevance:
0.0833
by
ClickView (Firm)
Call Number
XX(301349.1)
Summary
Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat - all of which provide very different appearances, flavours and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.
Format:
Other
Relevance:
0.0833
by
Mehigan, Gary.
Call Number
DVD 641.5 GOO
Publication Date
2010 2006
Summary
Chef Gary Mehigan (Masterchef Australia, Boys Weekend) and nutritionist Janella Purcell (What's Good For You, The Biggest Loser Australia) bring their distinctive culinary skills to the table for this eye-opening and mouthwatering cooking series. Gary and Janella openly discuss and debate their expert opinions whilst serving up a delicious array of food: Roast pork belly versus roast snapper, the best and leanest burgers, sandwiches and tapas, meat or vegetables, the sweetest desserts - it's all covered in easily digestible detail. Balancing the best of both worlds - Gary's full-flavoured creations come under the microscope as Janella offers up natural and nutritious alternatives -exploring the many wholesome ingredients, enticing recipes, and food themes that go a long way to educate, tantalise and inspire home cooking.
Format:
Other
Relevance:
0.0811
Call Number
DVD 641.5 MAS
Publication Date
2009
Summary
"Gary Mehigan and George Calombaris are two of Australia's most respected chefs and restaurateurs; hand-picked to bring their expert knowledge to MasterChef Australia. As mentors to the students, Gary and George shared some of the skills and techniques learnt over the course of their prestigious careers. 'MasterClass' brings together their Friday night classes from the successful MasterChef television series.MasterClass features twelve easy to follow, clearly instructed classes, with 2-3 recipes covered in each class. Some of the trade secrets you'll learn are how to expertly create hand made pasta and to correctly fillet a fish; how to prepare the perfect roast chicken, mouth-watering steaks and delicate pastries and desserts to tempt all who dine at your table. Discover the trade secrets that can turn a good cook into a Chef" -- Container.
Format:
Other
Relevance:
0.0811
by
ClickView (Firm)
Call Number
XX(301280.1)
Summary
How can you balance the needs of the 25,000 visitors who descend on Studland Bay on a busy day, meet the requirements of Europe's largest oil field and protect the environment? This programme explores the values, attitudes and impact of the different players who use this area, before assessing the sustainability and success of the hard and soft management strategies that have been put in place.
Format:
Other
Relevance:
0.0756
Call Number
DVD 641.5 COO
Publication Date
2007
Summary
The Cook and the Chef is a program about the joy of using good seasonal food to create great dishes. It's two people whose lives revolve around food inviting us into their passion.
Format:
Other
Relevance:
0.0680
by
McIntosh, James.
Call Number
DVD 641.5636 WOR
Publication Date
1999 1998 1997 1996 1995
Format:
Other
Relevance:
0.0577
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