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Cooking and baking are perfect examples of math used in everyday life. Join Chef Dave Christopherson as he takes a closer look at practical applications of math at the grocery store and in the kitchen. Basic math skills are used to determine recipe costs, converting recipes, determining timing, and more. Kitchen and math concepts presented in short video segments include:
Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates how to classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find this program an ideal introduction before progressing to Vegetable: Cooking Techniques.
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Did you have an enjoyable spring holiday? It's the first day back at work, and we're ready to introduce you to another great place for sitting back and embracing the arrival of spring with some delicious food. Doesn't it feel luxurious to eat with jade table-ware? How can you pickle food with wine and grains? Why do we call it an 'abalone mushroom' in Chinese?
What's the best season for hot pot? The answer is¡Xevery season!. This week's Independent Inspector will take you to an upscale Cantonese style hot pot spot in town. Follow us as we discover which ingredients will comfort your body¡K and which will tantalize your taste buds. Is a high end hot pot restaurant really worth the money?
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. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat - all of which provide very different appearances, flavours and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.
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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', this program has plenty to offer for those with a passion for cooking.
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Vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates cooking techniques for a variety of vegetables. Hospitality audiences will learn how to braise, roast, steam, grill, flame grill, and stir fry. How to select and use knives and cooking equipment provides the finishing touches on a highly creative area of culinary expertise.
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With the global economy in flux, one sector remains strong. Surprising as it may seem, we are talking about caviar. The world's leading producers are grabbing huge shares of the market thanks to their farm-raised fish. From their labs where the tiny eggs are assembled to the 5-star hotels of Abu Dhabi, from the kitchens of the greatest Parisian chefs, to highly exclusive caviartasting clubs, this film follows, for the first time, the people who have turned caviar into a real business and also into a way of life. This is a trip into an astonishing world, where luxury and gastronomy are but one.
Chef des Chefs is an elite club composed of 40 highly distinguished chefs cooking for the world's most powerful heads of states. Preparing daily meals and sumptuous feasts for special government receptions, they live a life of both privilege and considerable pressure. They are ambassadors of their country's cuisine and have the crucial role to meticulously create an atmosphere that will favor diplomacy and political negotiations. Their challenge is to consistently exhibit the highest standards of gastronomy, including selecting the finest ingredients, creating inventive menus, and delivering flawless service. We delve into the luxurious and mysterious palace of Monaco to meet Christian Garcia, who has been the personal chef of Prince Albert II of Monaco and his family for the past 24 years. This passionate man will go to any length to discover the rarest treasures that will compose the imaginative and delicate dishes required by the royal family. Uncover what happens behind closed doors as Chef Garcia carefully orchestrates a prestigious reception for the President of Croatia with the help of his dedicated 30 person team.
Experience the amazing and delectable delights of chocolate¡K Plunge your senses into the world of master chocolatier Patrick Roger - from the lab where this audacious artist creates his luxurious chocolate gems, to Ecuador and the source of the finest quality beans. Meet pastry chef Thierry, whose cocoa-coated gourmet universe produces textures and flavors to seduce and surprise the palate-cocoa spring rolls, chocolate bonbons with foie gras¡K. Discover the health benefits of chocolate, from anti-aging serums to treatments for cavities and even cancer! A truly wondrous decadence.
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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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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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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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.
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.
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.
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.
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.
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?
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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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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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.
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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.
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 videos¡Kstrongly 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
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.
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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.