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
Call Number
TR DVD 641.5 MUL
Publication Date
1998
Summary
4 chefs lead an international journey through culture and food. Through their eyes we explore the influences of religion, landscape, lifestyles and traditions on food presentation and preparation.
Format:
Books
Relevance:
1.6317
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by
Video Education Australasia.
Call Number
TR DVD 641.300994 FRO
Publication Date
1999
Format:
Other
Relevance:
0.9756
by
Barista College of Australia.
Call Number
TR DVD 641.3373 COF
Publication Date
2000
Summary
George Sabados has uncovered and pioneered some amazing espresso techniques, which no one anywhere else in the world has been able to do. The program takes you through the different types of coffee drinks (espresso, risretto, macchiato, doppio, long black, café latte, flat white, cappuccino) and how to prepare them. This video will open your eyes to a whole new world of coffee art.
Format:
Other
Relevance:
0.9847
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
Savill, Joanna, 1957-
Call Number
DVD 641.50994 FOO S.2 VOL. 1
Publication Date
2002
Format:
Other
Relevance:
1.6020
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
Call Number
TR DVD 641.373 EVE
Publication Date
2005
Summary
The video brings you the history of cheese revealing its legend, how Samuel Pepys made time to save cheese from the Great Fire of London, and the story behind the expression 'big cheese'. It also looks at how processed cheese revolutionised the lunch box. In the kitchen, Paul Merrett shows an Italian twist on a chesse fondue, the science behind making a great sauce to produce the ultimate macaroni and cheese, and a delicious ricotta and lemon cheesecake.
Format:
Other
Relevance:
1.6754
Call Number
TR DVD 641.6521 EVE
Publication Date
2005
Summary
From chips to gnocchi to saag aloo, potatoes have been around for 6000 years and are the world's most popular vegetable. Globally, we grow 293 million tons a year in thousands of varieties. After discovering potatoes at the foot of the Andes, the Incas were the first to cultivate them. Potatoes were brought to Europe from South America by 16th century Spanish explorers. Legend has it that the crsip was invented by a disgruntled chef reacting to a diner complaining that his potato chips weren't thin enough. In the kitchen, Paul Merrett makes twice-fried chips with garlic mayo, potato pancakes and potato wedges and explains why you need science and a potato ricer to create the perfect mash.
Format:
Other
Relevance:
1.6620
Call Number
TR DVD 641.675 EVE
Publication Date
2005
Summary
Eggs are a truly universal food and the world eats nearly two billion of them every day. We love them scrambled, boiled, poached, baked, fired, beaten, whipped, and even raw. In this program, the humbled eggs is placed on a spoon and takes us on a race through the 5000 year story of nature's perfect meal. On the way we discover how to make powdered eggs palatable, and the truth behind salmonella food scares. In the kitchen, Paul Merrett makes an authentic Spanish Omelette, explains the science behind cooking a perfect poached egg for Eggs Benedict, what the secret is behind creating superb souffles and how to rustle up scrumptious Eggy Bread.
Format:
Other
Relevance:
1.6642
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