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Content

All About Food


All About Food



FOOD SAFETY: IT'S IN YOUR HANDS

Ever get sick from something you ate? An estimated 1 in 6 people contract a foodborne illness each year, so what can you do to stay safe? Discover the steps to keeping food safe from foodborne illness by joining a chef in the kitchen along with a microbiologist to learn what you need to know for clean and safe food storage and preparation. Food Safety: It's in Your Hands features short video segments that breakdown food safety essentials, including:

~ Common foodborne illnesses (5:50)
~ Proper hand washing technique (5:44)
~ Preventing cross-contamination (1:36)
~ The time and temperature danger zone (3:45)
~ Keeping the kitchen clean (4:10)


DVD (Closed Captioned) / 2015 / (Grade 6-Adult) / 21 minutes

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EVERYDAY MATH IN FOODS

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:

~ Reading a recipe (2:50)
~ Measuring techniques (3:43)
~ Kitchen equivalents (3:37)
~ Timing a meal (2:47)
~ Estimation of amounts and recipe costs (4:50)
~ Unit price (7:39)
~ Recipe conversion (3:35)
~ English to metric conversion (2:53)


DVD (Closed Captioned) / 2013 / (Grades 5-Adult) / Approx. 31 minutes

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MEAT SCIENCE & FOOD SAFETY

"THE" approved resource for the National FFA Meats Evaluation & Technology CDE written exam (for all contests beginning 2012). This in-depth presentation contains information regarding animal care, meat handling and saftey, buying meat, nutrition of meat, meat cookery, processed meats and food safety (i.e., foodborne bacteria, cooking temperatures, etc.)

CD-ROM (Win, PowerPoint Presentation) / 2013 / () /

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CAVIAR: THE BLACK GOLD

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.

DVD / 2012 / (Senior High, College) / 52 minutes

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FOOD FACTORY - SUPERSIZED: ALL ABOUT WHEAT

Stefan Gates reveals the secrets of supermarket food - by making his own from scratch. Why do cheesy puffs melt in the mouth, why does bubbly chocolate melt faster?

Stefan challenges Esther Rantzen and Rebecca Wilcox to make rival chocolate covered honeycomb bars but whose will go in the basket and whose will go in the bin?

Note: This BBC title not available in Hong Kong, Macau, Taiwan, Mainland China, Japan, USA, Canada.


DVD / 2012 / () / 30 minutes

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FOOD FACTORY - SUPERSIZED: FROZEN

Stefan Gates reveals the secrets of supermarket food - by making his own from scratch. Why do cheesy puffs melt in the mouth, why does bubbly chocolate melt faster?

Stefan challenges Esther Rantzen and Rebecca Wilcox to make rival chocolate covered honeycomb bars but whose will go in the basket and whose will go in the bin?

Note: This BBC title not available in Hong Kong, Macau, Taiwan, Mainland China, Japan, USA, Canada.


DVD / 2012 / () / 30 minutes

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FOOD FACTORY - SUPERSIZED: JUST ADD WATER

Stefan Gates reveals the secrets of supermarket food - by making his own from scratch.Does instant soup contain real tomatoes, how much sea water do you need to make sea-salt?

Stefan challenges Anton Du Beke and Jodie Prenger to make rival bottles orange squash but whose will go in the basket and whose will go in the bin?

Note: This BBC title not available in Hong Kong, Macau, Taiwan, Mainland China, Japan, USA, Canada.


DVD / 2012 / () / 30 minutes

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FOOD FACTORY - SUPERSIZED: MELT IN THE MOUTH

Stefan Gates reveals the secrets of supermarket food - by making his own from scratch. Why do cheesy puffs melt in the mouth, why does bubbly chocolate melt faster?

Stefan challenges Esther Rantzen and Rebecca Wilcox to make rival chocolate covered honeycomb bars but whose will go in the basket and whose will go in the bin?

Note: This BBC title not available in Hong Kong, Macau, Taiwan, Mainland China, Japan, USA, Canada.


DVD / 2012 / () / 30 minutes

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FOOD FACTORY - SUPERSIZED: READY-MADE

Stefan Gates reveals the secrets of supermarket food - by making his own from scratch. Why do cheesy puffs melt in the mouth, why does bubbly chocolate melt faster?

Stefan challenges Esther Rantzen and Rebecca Wilcox to make rival chocolate covered honeycomb bars but whose will go in the basket and whose will go in the bin?

Note: This BBC title not available in Hong Kong, Macau, Taiwan, Mainland China, Japan, USA, Canada.


DVD / 2012 / () / 30 minutes

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FOOD FACTORY - SUPERSIZED: SUGAR RUSH

Stefan Gates reveals the secrets of supermarket food - by making his own from scratch. Do energy drinks really work, why is some honey runny?

Stefan challenges Food show hosts Simon Rimmer and Tim Lovejoy to make rival bags of sugar from sugar cane and sugar beet, but whose will go in the basket and whose will go in the bin?

Note: This BBC title not available in Hong Kong, Macau, Taiwan, Mainland China, Japan, USA, Canada.


DVD / 2012 / () / 30 minutes

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WONDERS OF CHOCOLATE, THE

Experience the amazing and delectable delights of chocolateíK Plunge your senses into the world of master chocolatier Patrick Roger íV 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 grasíK. Discover the health benefits of chocolate, from anti-aging serums to treatments for cavities and even cancer! A truly wondrous decadence.

DVD / 2012 / (Senior High, College) / 52 minutes

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ACIDS & BASES IN FOOD SCIENCE

With Mindy Brashears

Take an in-depth look at the role acids and bases play in food science. This presentation identifies the properties of acids and bases, describes the pH scale and how it is used, demonstrates various types of pH indicators and discusses how pH is related to the properties of food, its safety and its freshness.


DVD / 2011 / () / 35 minutes

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CHEMICAL PROCESSES IN FOOD SCIENCE

With Mindy Brashears

Cooking is all about chemistry and is nothing more than a series of chemical reactions. This presentation explains the "science" involved in cooking and food preparation. The fermentation process, caramelization, leavening, gelatinization, retrogradation and syneresis are explored, as well as discussing the role starch plays in the cooking process.


DVD / 2011 / () / 35 minutes

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SCIENCE IN FOOD PRESERVATION, THE

With Mindy Brashears

Since early historical time food preservation has been second only in importance to food production. Proper food preservation is vital to the shelf life of food and just as importantly the prevention of illness. This PowerPoint® presentation introduces the processes of irradiation, dehydration, sulfating, sulfing, blanching, hot-pack canning, cold-pack canning and commercial canning, along with providing details on the application and benefits of each.


CD-ROM (Win, PowerPoint Presentation (57 slides)) / 2011 / () /

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SUSTAINABLE FUTURES: FOOD PRODUCTION

The prospect of using farmlands to grow fuel crops is expected to lead to an increase in food shortages and rises in food prices. The scientific community along with government agencies is searching for economic and regulatory incentives for sustainable farming. Genetically modified crops offer a smart but controversial solution to the threats of famine and malnutrition. In Kenya, people cook as a community, while in the Philippines, urbanites turn to subsistence farming.

DVD / 2011 / (Senior High, College) / 24 minutes

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FOOD SCIENCE EXPERIMENTS

Experience kitchen chemistry and the wonders of food science! Host Susan Turgeson and students demonstrate six fun and easy food science experiments and explain the science behind them. Experiments include:

~ Sensory Evaluation
~ Biochemistry of milk: mozzarella cheese
~ Hand washing and food safety
~ Scientific method: what makes popcorn pop?
~ Emulsions: mayonnaise
~ Fermentation: root beer

Video includes interview with a food science professor and tour of a sensory evaluation lab.


DVD (Closed Captioned) / 2010 / (Grades 6-Adult) / 50 minutes

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FRESH FOOD: WHAT IS FARM TO TABLE?

Tap into the current trend of eating locally grown foods without the use of chemical pesticides or hormones! The basics of sustainable farming is explored through the eyes of three highly trained chefs who leave their big city jobs to carve out a place to grow fresh, healthy ingredients for their gourmet dishes. Discover how farm fresh food is grown, distributed and marketed as it travels from the farm to the table.

DVD (Closed Captioned) / 2010 / () / 20 minutes

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CHECKING OUT FOOD SCIENCE

What is food science and more importantly, why do we need it? This 30+ slide PowerPoint presentation answers those questions and more in this brief overview to the world of food science. The presentation gives examples of food science applied to different departments of a grocery store, discusses the areas of food science, the farm to fork continuum, pioneers in the field, and career opportunities.

CD-ROM (Win, With PowerPoint Presentation) / 2009 / () /

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FOOD SCIENCE SNAP RE-CAP

This game-show style classroom review game features three food science games that will get everyone involved. Perfect for groups! Simple and easy to use in Microsoft PowerPoint, game topics include Food Production, Food Science, and Nutrients.

CD-ROM (Win, With PowerPoint Presentation) / 2009 / () /

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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.

DVD / 2009 / (Senior High, College) / 21 minues

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SHOW ME SCIENCE - TECHNOLOGY: AGRICULTURAL SCIENCE - SEEDS FOR TOMORROWS FOOD

Much of our food source is made up of thousands of plants that are grown from seeds and there are literally thousands of varieties of fruits and vegetables grown worldwide. The importance of maintaining a healthy seed supply is key to human survival. In this program, students learn about the importance of seeds and what scientists can do to ensure their protection. They will also discover how some plants can be recreated without the use of seeds. In a cloning process, scientists make new plants from a tiny piece of a single parent plant. A single rare species of plant can be cloned thousands of times, creating whole new generations. Includes suggestions for careers in this field of study.

Terms Covered In This Edition Include:
Cloning, Genetic, Germplasm, Mutant, Nitrogen, Seed, Tissue Culture


DVD / 2009 / (Grades 4-9) / 13 minutes

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FOOD FOR THOUGHT PART 1: PACKAGING FOOD - UNDERCOVER

This program explores some of the latest innovations in food packaging, and examines the factors driving these changes. Packaging that extends a food's shelf life without relying on artificial preservatives, containers that can be easily opened, and mechanisms designed to protect certain foods from deliberate tampering are discussed. The program highlights how some consumer pressure against over-packaging, in favor of recyclable materials, has affected the packaging industry, and considers how creative packaging designs can make a product stand out on supermarket shelves.

DVD / 2004 / (Senior High, College) / 15 minutes

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FOOD FOR THOUGHT PART 2: DEVELOPING FOOD PRODUCTS - GOOD ENOUGH TO EAT

Every year hundreds of new food products make it onto supermarket shelves. This program investigates the process involved in developing one such new food product, a snack sized chocolate cake bar.

The program follows the steps taken to meet the brief's criteria, from the initial design brief discussion between the food technologists, the influence of market surveys, the development and testing of prototypes, the role technology plays in the product's manufacture and the concurrent task to design a package that meets aesthetic and food safety requirements.


DVD / 2004 / (Senior High, College) / 15 minutes

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FOOD PROCESSES & OPERATIONS

Explore topics for research in food science, technology and nutrition in this Microsoft® PowerPoint® presentation. Evaluation of research projects related to a current issue in food science, technology and nutrition will be explained. The technological, ecological and sociological factors affecting world food supply also are discussed. Explanation of the roles world food trade policies and governments play in world progress related to nutrition also are described.

CD-ROM (Win, PowerPoint Presentation (30 slides)) / 2004 / () /

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FOOD TECHNOLOGY: IRRADIATION

Although our astronauts' food has been irradiated since the beginning of the space program, it is new to most consumers. Why are we using irradiation? On what foods? Is it safe? How will I know if I am purchasing irradiated food? You will explore these and other important consumer concerns, such as how it affects foods' cost, nutritional value and taste. Interviews with prominent officials in the food industry, in food science and research and from irradiation regulatory agencies, such as the Nuclear Regulatory Commission, add insight into this food safety procedure.

DVD / 2000 / () / 29 minutes

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FOODESSENCE: BREAD

Kneaded, baked and sliced, this common food has built cities, changed religion and brought governments to ruin. We examine the rise and fall of our daily bread.

DVD / 2000 / (Senior High - College) / 23 minutes

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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.

DVD / 2000 / (Senior High - College) / 23 minutes

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