by
Kumar, S.
Call Number
647.95 KUM
Publication Date
2008
Format:
Electronic Resources
Relevance:
170086.6406
by
William Angliss Institute of TAFE.
Call Number
TR DVD 647.95 FOO
Publication Date
2005
Summary
This program demonstrates some basic skills required for food and beverage service, order taking, plate carrying, reservations and guest relations. Sections include table set-up, guest relations, food service and wine service.
Format:
Other
Relevance:
170064.6094
View Other Search Results
by
Garlough, Robert, 1954-
Call Number
647.950687 GAR
Publication Date
2011
Format:
Books
Relevance:
155266.7188
by
Lillicrap, D. R.
Call Number
642.6 LIL
Publication Date
2006
Format:
Books
Relevance:
134468.2188
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
2010
Format:
Books
Relevance:
134467.9688
Call Number
PER 664.7520994 AUS
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
126668.3672
by
Cousins, John, author.
Call Number
642.5 COU
Publication Date
2014
Format:
Electronic Resources
Relevance:
120274.1250
Call Number
DVD 641.5 GOO
Publication Date
2010
Summary
"If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal ? whether at home or in a restaurant. Discussing the human body?s five senses, this program demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service"--Container.
Format:
Other
Program support notes http://www.vea.com.au/teachersNotes/GOODE2.pdf
Relevance:
120169.8984
Call Number
DVD 643.3 FOO
Publication Date
2009
Summary
Students will learn the basics about equipment and tools used in food service kitchens. Professional chefs Tim Cockram, Dave Christopherson, and Jason Hudock take a look at everything from a teaspoon to a walk-in freezer. Chef Jason and Chef Dave identify the tools of the trade, pointing out how construction affects usage, identifying the various utensils, and examining such basics as pots and pans, knives, and bowls. They also talk about how each item is used in a foodservice kitchen. Chef Tim walks students through a commercial kitchen identifying each piece of equipment and describing its characteristics and common uses.
Format:
Books
Relevance:
120167.0156
by
Shimmura, Takeshi.
Call Number
664
Publication Date
2020
Format:
Electronic Resources
Relevance:
114680.1172
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
2002
Format:
Books
Relevance:
114679.1875
by
International Food Information Service
Call Number
664.003 DIC
Publication Date
2005
Format:
Electronic Resources
Relevance:
107446.8203
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