by
Video Education Australasia.
Call Number
TR DVD 641.59 MUL
Publication Date
1995 1992
Summary
Looks at the variety of foods available in Australia. Demonstrates German, Lebanese, Japanese, Indonesian and Thai methods of cooking.
Format:
Other
Relevance:
1.6735
by
Russell, Geoff.
Call Number
DVD 641.59 MUL
Publication Date
1992
Summary
Looks at the variety of foods available in Australia. Demonstrates French, Greek, Chinese, Indian and Italian methods of cooking.
Format:
Other
Relevance:
1.6407
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by
Video Education Australasia.
Call Number
TR DVD 641.300994 FRO
Publication Date
1999
Format:
Other
Relevance:
0.9756
by
Zahirovic, Mustafa.
Call Number
TR DVD 641.3 NEW
Publication Date
2000
Summary
Are there any new foods in the market place? Do they have exotic names and come from far away places? The answer is both yes and no - in that order. The fact is, there is a stream of new foods continually reaching fruit and vegetable stalls, delicatessens and butchers. But, mostly they are a product of local innovation. For the hospitality industry, new twists on old favourites as well as entirely new products are a bonus. From honey pears, to Dutch cream potatoes, to tender veal osso bucco, the latest offerings represent new flavours, textures and colours - and above all, exciting and novel culinary experiences. New Foods at the Market promises to be an intriguing and informative exploration of the creativity that takes place before a product reaches a 'creative kitchen'.
Format:
Other
Relevance:
2.1854
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:
1.1923
by
Lovering, Matthew.
Call Number
TR DVD 641.7 BRI
Publication Date
2004
Summary
Explains moist heat cooking methods such as boiling, blanching, poaching, steaming, stewing and braising, as well as microwave cooking. It also looks at and examines commercial food preparation and storage systems such as cook-chill, cook-freeze and sous-vide.
Format:
Other
Relevance:
1.0629
by
Video Education Australasia.
Call Number
TR DVD 643.3 KIT
Publication Date
2005
Summary
Getting off to a good start in the kitchen will help your students feel confident and excited about cooking. Join professional chef Jonathan Locke as he presents Kitchen Fundamentals. Part 1: Common Tools and Terms, Jonathan explains knives and their uses, common tools, the oven, stovetop, and microwave. Part 2: Cooking Techniques and Terms details the different types of cooking and the tools that are used. Prepare your students for success in the kitchen with this user-friendly program.
Format:
Other
Relevance:
1.0802
by
Sykes, Amanda.
Call Number
TR DVD 641.59 WOR
Publication Date
2007
Summary
"Australian's have never had more styles of food to choose from. Taking students on a cultural voyage around the world, this tasty program explores African, Middle Eastern, European, Asian and South American cooking. It looks at Australia's rich multicultural history and dietary influences, and the range of ingredients and food from different cultures available within Australia. This is an in-depth look at how the Australian eating pattern has evolved over the years, becoming one of the most sophisticated and varied in the world.." -- container.
Format:
Other
Relevance:
1.5766
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