by
ClickView (Firm)
Call Number
XX(302781.1)
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 programme 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.
Format:
Other
Relevance:
120276.6641
by
Cousins, John, author.
Call Number
642.5 COU
Publication Date
2014
Format:
Electronic Resources
Relevance:
120274.1250
by
Coltman, Michael M., 1930-
Call Number
647.950681 COL
Publication Date
1991
Format:
Books
Relevance:
120270.8203
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
General Conference of Seventh-Day Adventists. Food Service Improvement Committee
Call Number
ARC COM 641.5973 DIN
Publication Date
1968
Format:
Books
Relevance:
115086.0313
by
Jones, Ursula
Call Number
642.5 JON
Publication Date
1986
Format:
Books
Relevance:
114683.0391
by
Backus, Harry.
Call Number
747.8571 BAC
Publication Date
1977
Format:
Books
Relevance:
114680.2031
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
Victoria Limited.
Call Number
ARC 641.66 FOO
Publication Date
1969 1968 1967 1966 1965
Format:
Books
Relevance:
109800.3672
by
Keiser, James, 1928-
Call Number
647.950681 KEI
Publication Date
1974
Format:
Books
Relevance:
109799.1328
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