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Content

All about Food

All about Food


FOOD ALLERGIES AND INTOLERANCES

What is the difference between food allergy and food intolerance? This program answers this question and more using engaging dramatised scenarios and expert commentary from Dr. Andreas Lopata, Associate Professor of Food Sciences at Royal Melbourne Institute of Technology. We discover that up to 2% of the population have a food allergy and learn how to respond to a food reaction - including when and how to administer an EpiPen. We also learn how to identify food allergies and intolerances and how the food production and hospitality industries are responding to the increasing incidence of food reactions.

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Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

Item no.: DK11100132
Format: DVD
Audience: Junior - Middle Secondary
Duration: 18 minutes
Copyright: 2010
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Price: AUD 235.00

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GOOD ENOUGH TO EAT! FOOD PRESENTATION AND SERVICE

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.

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Item no.: HZ08691567
Format: DVD
Audience:
Duration: 20 minutes
Copyright: 2010
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Price: AUD 235.00

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CLEANING AND SANITATION IN THE FOOD INDUSTRY

Cleanliness and good hygiene in the food industry is of upmost importance. It is essential that areas in which food is prepared, served or manufactured are kept clean at all times. Poor hygiene standards can lead to food poisoning and possible legal action against the organisation. Throughout the program we look at various topics surrounding cleanliness and sanitisation in the food industry - why is cleanliness and sanitation so important, how to clean properly, food service industry cleaning, food manufacturing industry cleaning, storage and OH&S. This program will assist in ensuring not only customer safety, but the also the organisations ultimate success.

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Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

Item no.: SV08691441
Format: DVD
Audience:
Duration: 24 minutes
Copyright: 2009
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Price: AUD 235.00

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HEAT, THE - PART 3: STEAK TASTING

With Mark McEwan

Mark competes against top chefs and food critics to see who can buy and prepare the best steak.

Item no.: TC00161195
Format: DVD
Audience: Senior High - College
Duration: 21 minutes
Copyright: 2009
StdBkNo.:
Price: USD 195.00

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HEAT, THE - PART 4: BEACH WEDDING

With Mark McEwan

Inniskillin: McEwan heads out to cottage country to cater a beach wedding. It's hours from the city, and things get hot real fast for the chef and his team.

Item no.: TS00161196
Format: DVD
Audience: Senior High - College
Duration: 21 minutes
Copyright: 2009
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Price: USD 195.00

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HEAT, THE - PART 9: DISTILLERY WEDDING

With Mark McEwan

McEwan competes with go-go dancers & a champagne pouring angel at this one of a kind wedding for Indy race car driver, Marty Roth.

Item no.: SV00161201
Format: DVD
Audience: Senior High - College
Duration: 21 minutes
Copyright: 2009
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Price: USD 195.00

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MADE TO ORDER: COOKBOOK PROPOSAL

Having established successful careers in the restaurant business, the Rubinos take the next step in building their brand by testing the waters of the publishing world.

With requests from loyal patrons to document their recipes, the brothers educate themselves about the art and business of creating a cookbook. Thomas Keller, Masaharu Morimoto and Alfred Portale make guest appearances.

Item no.: VU00161246
Format: DVD
Audience: Senior High, College
Duration: 21 minues
Copyright: 2009
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Price: USD 225.00

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MADE TO ORDER: DIM SUM

Craving a new food experience that is both delicious and educational, the Rubinos fly to Hong Kong, the world capital of dim sum with more than 10,000 restaurants specializing in this age-old fare. Guy apprentices under a dim sum master while Michael learns all there is to know about the traditional pairing of tea and dim sum.

Item no.: BM00161247
Format: DVD
Audience: Senior High, College
Duration: 21 minues
Copyright: 2009
StdBkNo.:
Price: USD 225.00

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MADE TO ORDER: FOOD SCIENCE (MOLECULAR GASTRONOMY)

Molecular gastronomy is a hot topic burning up the culinary world. As with any controversy, the Rubinos are hooked by opposing views coming in from gastronomic purists and hypermodern cooks alike. The only way to really get to the heart of the matter is to jump right in. A fresh approach to demystifying the old school vs. new school battle leads the Rubinos to some of America's leaders in culinary science. In the end, only ones palette can be the true judge of any culinary creation and an expert panel is called in to assess the validity of the food science movement or to make it history.

Item no.: TW00161249
Format: DVD
Audience: Senior High, College
Duration: 21 minues
Copyright: 2009
StdBkNo.:
Price: USD 225.00

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MADE TO ORDER: THE MAKING OF A CHEF

What initially leads a young person to choose cooking as a profession can contrast starkly with the sacrifice and long, hard years of training it takes to become a chef.

Guy Rubino takes an undecided neophyte through the paces of an often arduous career choice. When an unexpected disaster derails a regular workday, the true grit of a committed kitchen staff separates the cooks from the chefs.

Item no.: PZ00161253
Format: DVD
Audience: Senior High, College
Duration: 21 minues
Copyright: 2009
StdBkNo.:
Price: USD 225.00

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MADE TO ORDER: TRUFFLE CHALLENGE

Fatos, an exclusive distributor of truffles, challenges Guy to create a one-of-a-kind "truffles tasting menu."

But it's not that simple--Fatos insists that a truffle dinner he had in Italy many years ago was the best he's ever had. Unable to resist, Guy accepts the challenge and insists that not only will his tasting menu compare, but it will soar past Fatos' previous dinner in Italy. As a bonus, Fatos agrees to cover the cost of the truffles, if Guy's menu is a success. It's a dicey challenge, as Guy knows Fatos is a tough critic. What will Fatos think of Guy's menu and will he actually admit if it is better?

Item no.: WM00161255
Format: DVD
Audience: Senior High, College
Duration: 21 minues
Copyright: 2009
StdBkNo.:
Price: USD 225.00

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PREPARING SANDWICHES, APPETISERS AND SALADS

Having the skills and knowledge required to prepare and present appetisers, sandwiches and salads is crucial to successful operation of any commercial kitchen or catering business. This program takes you through the steps involved in making, preparing, and presenting these ever evolving dishes while discussing useful tips that will enhance the quality of your food preparation. Along the way we apply kitchen hygiene and safety, time management, how to minimise waste, and the historical development of the foods being prepared, while highlighting the best methods for storing both fresh and pre-prepared produce.

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Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

Item no.: TG08691531
Format: DVD
Audience:
Duration: 24 minutes
Copyright: 2009
StdBkNo.:
Price: AUD 235.00

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USING MICROBES IN FOOD

Microbes are important to us in everyday life for lots of reasons. One of the main areas in which we benefit from their existence and behaviour is in food. Foods such as vinegar, olives, yoghurt and processed meats all rely on the action of microbes to make them palatable, nutritious and suitable for human needs. This program examines the positive use of microbes in foods using four main examples to illustrate their function in the food manufacturing process - they are bread, beer, cheese and salami. But their usefulness does not stop with manufacturing - some microbes are critical to the nourishment of the human body.

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Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

Item no.: EN08691552
Format: DVD
Audience:
Duration: 34 minutes
Copyright: 2009
StdBkNo.:
Price: AUD 235.00

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ASIAN FOOD & CULTURE: A TASTE OF TURKEY

The Land of Sultans and the Empire of Taste Turkey is home to two of the world's favorite foods, yogurt and kebab. Turkey's culture has a long and diverse history dating back to the Ottoman Empire and has been enhanced by the foods of different people and regions. The dishes found in the city of Sultans-Istanbul-are considered one of the world's great cuisines along with French and Chinese. This episode introduces us to the essence of this marvelous food culture.

Item no.: TE00160961
Format: DVD
Audience: Senior High - College
Duration: 25 minutes
Copyright: 2008
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Price: USD 195.00

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ASIAN FOOD & CULTURE: FOOD IN THE MUSLIM WORLD

Asia is home to the world's four major religions; one of them, Islam. United in their worship of Allah, in this program we learn of another way they are united; Food which embodies Islam. From the desserts of Iran to Bhiriyani of India, and Indonesia, we see a variety of Muslim cuisines throughout Asia.

Item no.: PA00160962
Format: DVD
Audience: Senior High - College
Duration: 50 minutes
Copyright: 2008
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Price: USD 195.00

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ASIAN FOOD & CULTURE: NOODLE PARADISE

Join us in this paradise of noodles in a thousand different guises! Noodles are more than just a staple for the 3.7 billion Asians who consume them. With over 6,000 years of history, Chinese noodles remain a continental delight. Explore the wide variety of handmade noodles and the dishes they accompany in restaurants throughout Korea, Japan and China.

Item no.: GS00160963
Format: DVD
Audience: Senior High - College
Duration: 45 minutes
Copyright: 2008
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Price: USD 195.00

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ASIAN FOOD & CULTURE: SPICY HOT CHILIES

There are taste buds for sweet, sour, salty, and bitter flavors, but none for spicy-hot. Those are developed over time. What is it behind that spicy hotness that Asians love so much in their food? This program profiles everything spicy; from the burning flavors of northern Thailand to Japan's sinus-shocking wasabi, the strong spices of India, and the pleasurable hotness of Sichuan food. Spicy Hot Chilies is not only an adventure throughout Asian culture, but an adventure in painful pleasure.

Item no.: EW00160964
Format: DVD
Audience: Senior High - College
Duration: 45 minutes
Copyright: 2008
StdBkNo.:
Price: USD 195.00

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ASIAN FOOD & CULTURE: THE ROYAL REPAST

The special dishes that once graced the tables of royalty are still found throughout Asia today. They range from the aromatic flavors enjoyed by the sultans of Persia to the splendorous cuisine of the Thai Royal court. The aesthetics of the cuisine in the Kingdom of the Ryukyu Islands (today part of Japan) and the imperial repasts of China are also visited. Welcome to a whole different world of food, fit for a King.

Item no.: TE00160965
Format: DVD
Audience: Senior High - College
Duration: 45 minutes
Copyright: 2008
StdBkNo.:
Price: USD 195.00

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BEST CHEFS: MICHEL TRAMA

AQUITAINE- Puymirol, FRANCE

With the sumptuous dascor of his dining room, the humour and efficiency of his cuisine, the beauty of his wife and the smoke spiralling from his cigar, Michel Trama never fails to win over his guests. Playful and adventurous, this self-taught chef is the envy of many professionals, and a true delight to lovers of fine food.

Item no.: TZ00161090
Format: DVD
Audience: Senior High - College
Duration: 25 minutes
Copyright: 2008
StdBkNo.:
Price: USD 195.00

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SAFETY IN THE COMMERCIAL KITCHEN

Commercial kitchens are some of the busiest workplaces around. Add to that sharp tools, extremes of heat and cold, slippery floors and tight spaces, and you have a recipe for many potential dangers. That's why you need to know and follow strict workplace health and safety procedures to prevent harm, illness and accidents occurring to both you and your customers.

This program outlines the basic workplace health and safety guidelines for the typical commercial kitchen, including personal safety, working with heat, electricity and gas, the basics of safely using dangerous equipment, and how to maintain good food hygiene.

With input from industry experts and examinations of real commercial kitchens, this is a practical and information-packed program.

Please contact us for primary and secondary schools pricing.

Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

Item no.: TM08691416
Format: DVD
Audience:
Duration: 27 minutes
Copyright: 2008
StdBkNo.:
Price: AUD 235.00

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SCHOOL LUNCH MAKEOVERS

Chef-inspired, kid-tested entrees and sides make meal planning a snap.

Join Chef Seth Bixby Daugherty as he creates eight quick & easy, delicious & nutritious entrees and sides perfect for your school foodservice.

The DVD features cost-conscious ingredients to meet nutrition standards. Vegetables, whole grains, and lower fat protein sources are incorporated and prepared with flavorful, cost-effective, and creative ingredients.

Item no.: FP01070275
Format: DVD
Audience:
Duration: 30 minutes
Copyright: 2008
StdBkNo.: 1571756906
Price: USD 100.00

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CONFESSIONS OF CHEFS AND A RESTAURATEUR

Students learn the ropes of being a chef from the chef/instructors at Le Cordon Bleu College of Culinary Arts. They'll also spend time with Brenda Langton, chef/owner of Cafe Brenda, as she creates vegetarian and fresh seafood dishes.

Also features Ken Goeff (American Regional), Walter Wittwen (Classic Cuisine), Van Keszler (Foundational Skills), Bill Niemer (American Regional) and Farley Decker (Garde Manger).

Reviews
  • "...outstanding, technically flawless, full-color informed videosˇKstrongly recommended additions to both school and community libraries." -The Midwest Book Review, June 2007

  • "Teens contemplating culinary careers will find this most helpful." - Booklist, June 2007

    Item no.: NC01070168
    Format: DVD (Closed Captioned)
    Audience: Grades 9-Adult
    Duration: 15 minutes
    Copyright: 2007
    StdBkNo.: 157175444X
    Price: USD 80.00

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    NEW FOOD TRENDS: A CASE STUDY IN PRODUCT DEVELOPMENT

    In this program 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 program 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.

    Please contact us for primary and secondary schools pricing.

    Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

    Item no.: DA11100077
    Format: DVD
    Audience: Junior - Middle Secondary
    Duration: 27 minutes
    Copyright: 2006
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    Price: AUD 235.00

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    FOOD CATERING & PRIVATE CHEFS

    Exciting careers in food! Chef Andrew Zimmern describes catering as the provision of food and service for special events. Join Andrew as he interviews industry professionals from full-service catering to a private chef. It's sure to get students thinking of new and exciting career options.

    Item no.: YC01070063
    Format: DVD
    Audience: Grades 7-Adult
    Duration: 13 minutes
    Copyright: 2004
    StdBkNo.: 1571750606
    Price: USD 80.00

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    BUYING AND STORING FOOD SAFELY WITH HELEN HIGHWATERS

    Food safety is an issue wherever food is stored, prepared and served. Safety in the home is of particular concern, simply because it can involve such a wide range of people - people of all ages and people of various cultural and educational backgrounds. In this program we take a look at this critical issue, covering topics such as: buying the best and healthiest items in the supermarket, transporting them home in a safe fashion and safe refrigeration and storage methods.

    Helen Highwaters, the presenter of this program is 'on a crusade to save the world from food poisoning.' We follow her as she does her grocery shopping in a logical and safe order, and shows us how to put everything away correctly on her return home.

    Please contact us for primary and secondary schools pricing.

    Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

    Item no.: CN08690062
    Format: DVD
    Audience:
    Duration: 34 minutes
    Copyright: 2000
    StdBkNo.:
    Price: AUD 235.00

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    FOODESSENCE: FAST FOOD

    Fast Food is a fixture in the United States now spreading around the world. But its more than burgers and fries, weve always needed food to go. Unwrap the socio-economic origins and the impact on lifestyles.

    Item no.: JJ00160257
    Format: DVD
    Audience: Senior High - College
    Duration: 23 minutes
    Copyright: 2000
    StdBkNo.:
    Price: USD 195.00

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    FOODESSENCE: FOOD & INTIMACY

    Food plays a large role in the most intimate and profound human experiences, from courtship to weddings and funerals. Customs range from delicious to demanding, and vary amongEindividuals and cultures.

    Item no.: GJ00160269
    Format: DVD
    Audience: Senior High - College
    Duration: 23 minutes
    Copyright: 2000
    StdBkNo.:
    Price: USD 195.00

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    WOULD YOUR KITCHEN PASS INSPECTION?

    Dominic, the unsuspecting bachelor who opens the door, earns and loses points as he learns about kitchen cleanliness and sanitation, the temperature danger zone, spoilage and contamination, storage recommendations and other basics.

    Item no.: PV03990977
    Format: DVD
    Audience:
    Duration: 32 minutes
    Copyright: 1999
    StdBkNo.: 9781595353566
    Price: USD 115.00

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    FOOD SAFETY & SANITATION

    Reduce the risk of food-borne illness by following important sanitation rules. Follow the presentation and learn about personal hygiene, illness and injury precautions, kitchen and equipment cleanliness and sanitation, proper cooking temperatures, correct temperature control and reducing the risk of food-borne illness while eating out. Interactive scenes identify common food safety problems and encourage classroom discussion.

    Item no.: MU03990380
    Format: DVD
    Audience:
    Duration: 32 minutes
    Copyright: 1997
    StdBkNo.: 9781595353559
    Price: USD 115.00

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    RED MEAT AND POULTRY: SAFETY & PRESERVATION

    Learn safe food handling procedures for red meat and poultry - two meats often involved in food-borne illness. Clear demonstrations and practical advice render the program ideal for teaching meat selection, storage in refrigerator or freezer, thawing, preparation and cooking techniques. Viewers explore several other food safety topics: kitchen sanitation, avoiding cross-contamination, keeping foods out of the temperature danger zone and special safeguards for ground meat. Then, dinner with friends ends in a disaster! Can you spot the break in sanitation leading to a cook's worst nightmare?

    Item no.: FJ00210828
    Format: DVD
    Audience:
    Duration: 31 minutes
    Copyright: 1997
    StdBkNo.: 9781595359230
    Price: USD 115.00

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    SCIENCE IN FOOD HANDLING & STORAGE, THE

    Collaborator: Mindy Brashears

    This presentation explores the basis and purpose of various food handling and storage practices in the industry, as well as in home kitchens. Food spoilage, food intoxications and infections, along with food pathogens, food microorganisms and food additives are also discussed. The application and importance of proper storage methods, such as freezing, vacuum packaging and dehydrating, are introduced and explained.

    Item no.: SV03991319
    Format: DVD
    Audience:
    Duration: 40 minutes
    Copyright:
    StdBkNo.: 9781603338868
    Price: USD 115.00

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