Search Results for chefs - Narrowed by: Food Production

New Food Trends: A Case Study in Product Development [electronic resource]

2024-05-10T00:30:09Z

by ClickView (Firm)
Call Number XX(301309.1)
Summary In this programme we explore current trends in food and what influences the development of new food products. We meet food industry experts who discuss these current trends - with particular focus on changes that chefs are making in restaurants and cafes, and foods styled for magazines. This programme can be used as an introduction to food product development, an overview of current factors influencing food production or stimulus to investigating factors that influence foods and food choice. It also provides a broad look at how consumers and consumer perceptions influence product development.
Format: Other
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Meat: Selection and Preparation [electronic resource]

2024-05-10T00:30:09Z

by ClickView (Firm)
Call Number XX(301318.1)
Summary Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through: identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to Meat: Cooking Techniques, Meat: Selection and Preparation has plenty to offer for those with a passion for cooking.
Format: Other
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