Numéro de rayon préféré
TR DVD 641.5 ART
Date de publication
2007
Résumé
"This video demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. The principles of color, shape, texture, and arrangement are explained, in addition to garnish and plate choices that can make or break a dish. Flavor, which must work in conjunction with visual design, is also a crucial topic. Incorporating real work presentation demos from professional chefs, the video gives students essential guidance in completing delicious culinary works of art"--Container.
Format :
Autre
Pertinence:
0.0945
Numéro de rayon préféré
TR DVD 641.373 EVE
Date de publication
2005
Résumé
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 :
Autre
Pertinence:
0.0945
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par
Classroom Video (Firm).
Numéro de rayon préféré
TR DVD 641.563 DES
Date de publication
2006
Résumé
This entertaining program guides students through the process of selecting nutritious ingredients and adapting simple recipes to prepare a healthy and delicious lunch or main meal for themselves, or perhaps even their whole family! Safety in the kitchen is paramount, and students are shown how to use kitchen equipment in a safe and responsible manner. Engaging demonstrations provide practical examples of how to prepare a selection of lunches and main meals that will inspire students and show them that there is a lot more to self-catering than chips and take-away!
Format :
Livres
Online copy of teacher manual http://www.vea.com.au/TN/12957144.pdf
Pertinence:
0.0811
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