Search Results for cookery - Narrowed by: ClickView (Firm)

The Cooking Process: How Food Changes [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(301295.1)
Summary Food is a vital component of life for every human being. People from every country of the globe use different combinations of herbs, spices and cookery methods to produce delicious food. This programme looks at the changing characteristics of food during the cookery process. We also investigate how the addition or substitution of an ingredient or an alternative cookery method can make a dish unique and exciting, and typical of a certain country or region. As a cook, we need to be aware of how and why food changes and it is only then that we can become true Masterchefs in our own kitchens.
Format: Other
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It's a Chef's Life [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(302915.1)
Summary Both Philippa and Marcus work long hours under extreme pressure, but nothing would make either of them change their job. They are artists who strive for perfection, taking pride and pleasure in delighting eyes, nose and palate... Fancy slaving over a hot stove? Philippa Sibley-Cooke, owner-chef of Est Est Est and Marcus Moore, executive-chef of the Sofitel Hotel, offer many insights to their careers and successes. Their working conditions, however, could not be more different, as they are for their respective apprentices, Joseph and Renae. They discuss their influences, their daily routines, the creation of menus, and the selection of staff and what they expect from their apprentices. Joseph and Renae, too, relate their experiences. Away from the frenzy of the kitchen, Claude Forell, food critic and editor of The Good Food Guide, gives the recipe for a rave review and Judi Sanford from Box Hill Institute of TAFE, examines the food industry from her perspective as programme Manager of Cookery.
Format: Other
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Catering : Types of Rice and How They Are Cooked [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(304001.1)
Summary In this video we will discuss different types of rice and their uses.
Format: Other
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Cookery Methods : Boiling [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307269.1)
Summary Many dishes and recipes require you to boil ingredients. This video introduces the basic moist cookery method of boiling, demonstrating how and when to boil foods and providing key tips for keeping safe around boiling liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Blanching [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307270.1)
Summary Many dishes and recipes require you to blanch ingredients. This video introduces the basic moist cookery method of blanching, demonstrating how and when to blanch foods and providing key tips for keeping safe around boiling liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Poaching [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307271.1)
Summary Many dishes and recipes require you to poach ingredients. This video introduces the basic moist cookery method of poaching, demonstrating how and when to poach foods and providing key tips for keeping safe around hot liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Steaming [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307272.1)
Summary Many dishes and recipes require you to steam ingredients. This video introduces the basic moist cookery method of steaming, demonstrating how and when to steam foods and providing key tips for keeping safe around steam. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Stewing & Braising [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307273.1)
Summary Many dishes and recipes require you to stew or braise ingredients. This video introduces the basic moist cookery methods of stewing and braising, demonstrating how and when to stew or braise foods and providing key tips for keeping safe around hot foods. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Sous Vide [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307274.1)
Summary Many dishes and recipes require you to sous vide ingredients. This video introduces the basic moist cookery method of sous vide, demonstrating how and when to sous vide foods and providing key tips for keeping safe around hot liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Grilling [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307275.1)
Summary Many dishes and recipes require you to grill ingredients. This video introduces the basic dry cookery method of grilling, demonstrating how and when to grill foods and providing key tips for keeping safe around hot foods and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Roasting [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307276.1)
Summary Many dishes and recipes require you to roast ingredients. This video introduces the basic dry cookery method of roasting, demonstrating how and when to roast foods and providing key tips for keeping safe around hot foods and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Pan Frying [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307277.1)
Summary Many dishes and recipes require you to pan-fry ingredients. This video introduces the basic dry cookery method of pan-frying, demonstrating how and when to pan-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Stir Frying [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307278.1)
Summary Many dishes and recipes require you to stir-fry ingredients. This video introduces the basic dry cookery method of stir-frying, demonstrating how and when to stir-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Dry Frying [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307279.1)
Summary Many dishes and recipes require you to dry-fry ingredients. This video introduces the basic dry cookery method of dry-frying, demonstrating how and when to dry-fry foods and providing key tips for keeping safe around hot temperatures. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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Cookery Methods : Shallow & Deep Frying [electronic resource]

2024-05-17T22:21:07Z

by ClickView (Firm)
Call Number XX(307280.1)
Summary Many dishes and recipes require you to shallow- or deep-fry ingredients. This video introduces the basic dry cookery method of shallow- and deep-frying, demonstrating how and when to shallow- or deep-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format: Electronic Resources
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