Call Number
TR DVD 664.752 FLO
Publication Date
1995
Summary
This program follows bread production from the paddock to the finished product. It looks at the stages in milling and baking, shows the role of bread in different cultures and offers an historical perspective on flour milling.
Format:
Other
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54849.5156
by
Video Education Australasia.
Call Number
DVD 641.815 YEA
Publication Date
2007
Summary
"Knead" or want to learn the know-how of bread making? Discover the skills and taste the rewards of making yeast breads in this film! Chef Jonathan Locke demonstrates the fundamental basics of the art and food science of yeast breads. Viewers will learn measuring and mixing techniques as well as what it takes to transform ingredients into a finished loaf of bread.
Format:
Other
Relevance:
2.2357
View Other Search Results
by
Lovering, Matthew.
Call Number
TR DVD 641.7 TUR
Publication Date
2004
Summary
Demonstrates dry cooking methods including baking, roasting, grilling, dry frying, shallow frying, stir frying and deep frying. These methods are characterised by the fact that water is not added, meaning the foods are drier and crisper. Looks at how to prepare food using each method as well as considering safety issues.
Format:
Other
Relevance:
2.1923
by
Australian Broadcasting Corporation
Call Number
AV 664.7532 SLI
Publication Date
1981
Summary
Trends in bread baking techniques
Format:
Other
Relevance:
1.4208
Call Number
DVD 641.865 KIN
Publication Date
2011
Summary
Sixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in the hope of being declared one of the best by President Nicolas Sarkozy. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France), held every four years. This is the quest to become one of the Kings of Pastry!
Format:
Other
Relevance:
1.4149
by
ClickView (Firm)
Call Number
XX(302449.1)
Summary
In this programme we examine the basic features and functions of the telephone system and then delve into the skills required to become an effective telephone communicator. The programme demonstrates important skills including :using appropriate language, transferring calls, placing callers on hold, having systems in place that allow staff to know other staff's movements, accurate recording of messages, and delivery to the appropriate recipient. It then demonstrates the procedures involved in making effective calls, planning the call before picking up the receiver, identifying yourself and your organisation, asking for help, and giving the receiver the choice of speaking to you now or at another time.
Format:
Other
Relevance:
0.1521
Call Number
DVD 641.59 FOO
Publication Date
2008
Summary
Series 3 of Food Safari opens with the colourful and vibrant cooking of South America, then travels on to discover some of the fascinating dishes from Africa and on to some of the best food finds from Middle East, Europe and North America.
Format:
Other
Relevance:
0.1256
Call Number
DVD 641.2209447144 WIN
Publication Date
1999 1998 1997 1996 1995
Format:
Other
Relevance:
0.1256
Call Number
DVD 641.220994 WIN
Publication Date
2001 1999 1998
Summary
Episodes of the half hour television program dealing with the Australian wine scene, with segements on wine varieties, growing areas, winemaking and wine etiquette, including interviews with wine experts.
Format:
Other
Relevance:
0.1076
Call Number
DVD 641.220994 WIN
Publication Date
2001 1999 1998
Summary
Episodes of the half hour television program dealing with the Australian wine scene, with segements on wine varieties, growing areas, winemaking and wine etiquette, including interviews with wine experts.
Format:
Other
Relevance:
0.1076
by
ClickView (Firm)
Call Number
XX(301292.1)
Summary
This programme demonstrates dry heat cooking methods including: baking, roasting, grilling, dry frying, shallow frying, stir frying and deep frying. Safety issues are also considered.
Format:
Other
Relevance:
0.1021
by
ClickView (Firm)
Call Number
XX(302138.1)
Summary
Deciding on a career path is a complex task. The activities you enjoy, your abilities, personal values, personality type and working style all influence the career that would be most suitable for you. In this Australian-made, curriculum fit programme we look at some strategies to help you identify your work options, particular skills, and areas of interest and ability. We also help you make good use of your educational opportunities and of the experiences and wisdom of others who are already in the workforce. Finally we identify specific attitudes, values and personality traits that affect how you perform as a worker.
Format:
Other
Relevance:
0.1011
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