par
McAuliffe, Mark.
Numéro de rayon préféré
TR DVD 642.4 CAT
Date de publication
2005
Résumé
This program looks at the 'behind the scene' procedures for catering of an event. Demonstrations are given on the presentation of food and garnishes and the plating up of a three course meal. Also demonstrated is the range of knives used by all chefs.
Format :
Livres
Pertinence:
0.0945
par
Video Education Australasia.
Numéro de rayon préféré
TR DVD 641.50922 ITS
Date de publication
1999
Résumé
This video is portrayed from the points of view of people involved in the food industry. In a series of interviews these people lead us through the lives they lead in their varying roles in the industry.
Format :
Autre
Pertinence:
67232.6172
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par
Video Education Australasia.
Numéro de rayon préféré
DVD 647.95 KIT
Date de publication
1996
Résumé
In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
Format :
Autre
Pertinence:
0.0913
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