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Food Service Excellence


Food Service Excellence



FOOD SERVICE EXCELLENCE: CUSTOMER SERVICE SKILLS

Gives students specific information about work habits on the job: the importance of appearance, relating to customers and co-workers, dealing with complaints and interacting with management.

Item no.: TG00140025
Format: DVD
Duration: 60 minutes
Copyright:
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Price: USD 89.00

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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.

Please contact us for primary and secondary schools pricing.


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

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BROILING/GRILLING AND ROASTING

Broiling Grilling
  • Basic principle procedures for broiling/grilling
  • Range of application
  • What can be broiled/grilled
  • Various broiling/grilling apparatus, temperature levels

    Roasting
  • Basic principle procedures for roasting and range of application
  • What can be roasted, what equipment is used for roasting
  • Roasting in an oven and on the spit
  • Temperature, loss of weight

    Item no.: SH00120004
    Format: DVD
    Duration: 21 minutes
    Copyright: 2003
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    Price: CHF 68.00

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    COOK & CHILL / SOUS VIDE

  • Basic principle procedures
  • Range of application of Cook and chill
  • Basic principle procedures and range of application of Sous vide cooking
  • Vacuum packing with the "GreenVac" system
  • Requirements set for the cooking and chilling process

    Item no.: CC00120008
    Format: DVD
    Duration: 23 minutes
    Copyright: 2003
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    Price: CHF 68.00

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    COOKING METHODS: DRY HEAT METHODS - VOLUME 1

    Learning the essentials is essential to your career. Gain the skills and techniques needed to compete in today's culinary world-make yourself successful and your operation more successful.

    Grilling
    Mastering grilling is important to your customers and to your bottom line. In this section, you will:

  • Discover proper selection and preparation of foods for the grill
  • Learn the techniques for grilling vegetables and meat
  • Examine handling requirements and cooking times for various items
  • Explore various menu options for this technique including Grilled Vegetables and Grilled Lamb Chops with Caramelized Garlic Sauce

    Broiling
    Often the greatest culinary triumphs reflect the simplest concepts supported by a mastery of technique and attention to detail in execution. This section will:

  • Study the basics of broiling
  • Examine how to broil both delicate fish and hearty meat
  • Explore various ways to check for doneness
  • Learn the techniques for preparing Broiled Steak and Broiled Lemon Sole
  • Address the high heat of broiler rods

    Roasting
    Despite the changes in professional cooking over the last decade, you still need a thorough understating of the basics. Within this section, you will:

  • Gain knowledge on the principles of roasting
  • Learn how to create sauces from pan drippings
  • Explore the importance of the resting period
  • Examine the proper techniques for preparing Roasted Chicken and Roast Beef au Jus

    Baking
    By deepening your understanding of this all-important cooking technique, you will enhance your overall skills. During this section you will:

  • Learn the basics of cooking proteins over extended periods of time
  • Examine the basics of baking savory items
  • Learn how to select foods for baking
  • Obtain tips on how to prepare your items prior to cooking
  • See savory menu items prepared íV Baked Eggs with Ratatouille and Baked Salmon with a Smoked Salmon and Horseradish Crust

    Item no.: HA07390026
    Format: DVD
    Duration: Approx. 2 hours
    Copyright: 2003
    StdBkNo:
    Price: USD 100.00

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    COOKING METHODS: DRY HEAT METHODS - VOLUME 2

    Sauteing
    This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff and students' skill set. This section will help you:

  • Learn the step-by-step process of sauteing.
  • Explore the art of finishing, garnishing, glazing, deglazing, and plating a sauteed item.
  • Discover how to "condition" your pan.
  • Classic sauteed recipes for this technique include Veal Scllopine Marsala and Trout Meuniere.

    Pan-Frying
    In this section you will explore the basics of pan-frying items ranging from vegetables to meats to poultry and:

  • Explore the basics of pan-frying items ranging from vegables to meats to poultry.
  • Get tips on how to apply proper batters to food for frying.
  • Learn standard breading techniques.
  • Properly coated and pan-fried recipes include Pan-fride Vegetables and Southern Fried Chicken.

    Deep-Frying
    Who isn't occasionally seduced by the crisp crunch and savor of fried foods? In this section you will:

  • Study the basics of deep-frying.
  • Learn the importance of coating to optimize flavor.
  • Maintain cooking fat for the best-tasting fried foods with the least amount of waste.
  • Tempura Vegetables and Breaded Shrimp present different methods of placing food into hot oil.

    Stir-Frying
    Gain the competitive edge on mastering this immensely appealing technique and learn how to make it work in your operation.

  • Discover the proper cooking sequence for stir-fried items.
  • Learn the importance of consistency in product size for this cooking method.
  • Stir-fried Scallops are demonstrated in this section.

    Item no.: EJ07440027
    Format: DVD
    Duration: Approx. 2 hours
    Copyright: 2003
    StdBkNo:
    Price: USD 100.00

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    COOKING METHODS: MOIST HEAT METHODS

    Steaming
    This moist-heat cooking method is gentle enough for delicate food and versatile enough to add flavor and interest. This section show you how to:

  • Learn how to select and prepare foods for steaming.
  • Capitalize on the health benefits of this low-fat technique.
  • Beef and Pork Tamales and Red Snapper en Papillote expand on the basic technique of this cooking method.

    Submersion Cooking
    Expand your culinary talents and knowledge by developing a more profound understanding of this moist-heat technique. During this section you will:

  • Explore the various methods of submersion cooking.
  • Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce.
  • Learn how to select and prepare foods for poaching.
  • Examples include Sea Bass with Watercress Sauce, Poached Salmon with Dill Butter, and Corned Beef and Cabbage.

    Braising
    Explore how this cooking technique can play a key role in creating and maintaining healthy profit margins while delighting your customers and enriching your bottom line.

  • Review the fundamentals of this slow-cooking method.
  • Learn how to select and prepare products for braising.
  • Discover seasoning and flavoring techniques.
  • Principles of braising are covered with Yankee Pot Raost and Braise Romaine.

    Stewing
    Take your culinary skills to new heights through the implementation of this moist-heat cooking method. During this section you will:

  • Review how to select and prepare the equipment for stewing.
  • Explore seasoning techniques for stewed dishes.
  • Learn how to select the proper cooking liquid for the product.
  • The classic Veal Blanquette is presented in this section.

    Item no.: EZ07440047
    Format: DVD
    Duration: Approx. 2 hours
    Copyright: 2003
    StdBkNo:
    Price: USD 100.00

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    POACHING AND ROASTING (BROWNING)

    Poaching
  • Basic principle procedures for poaching
  • Range of application
  • What can be poached, what pan is used for poaching
  • The different variations of poaching

    Roasting (browning)
  • Basic principle procedures for roasting (browning)
  • Range of application
  • What is roasted (browned)
  • Where does roasting (browning) take place

    Item no.: NG00120029
    Format: DVD
    Duration: 24 minutes
    Copyright: 2003
    StdBkNo:
    Price: CHF 68.00

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    STEWING AND STEAMING

    Stewing
  • Basic principle procedures for stewing
  • Range of application
  • What kind of food is suitable for stewing
  • Which kitchenware is used for stewing

    Steaming
  • Basic principle procedures for steaming
  • Range of application
  • What can be steamed
  • Various steaming systems, demonstration with different food stuffs

    Item no.: VW00120040
    Format: DVD
    Duration: 20 minutes
    Copyright: 2002
    StdBkNo:
    Price: CHF 68.00

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    BRAISING

  • Basic principle procedures for braising and range of application
  • What utensil is used for braising?
  • What do braising and glazing have in common?
  • Demonstration of braised meat and vegetable dishes

    Item no.: BA00120003
    Format: DVD
    Duration: 16 minutes
    Copyright: 2001
    StdBkNo:
    Price: CHF 68.00

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    GLAZING AND CASSEROLING

    Glazing
  • Basic principle procedures for glazing
  • Range of application
  • What can be used for glazing
  • Which additional foodstuffs are required when glazing

    Casseroling (Butter roasting)
  • Basic principle procedures for casseroling
  • Range of application
  • What pan is used for roasting in butter?
  • What can be roasted in butter?

    Item no.: WB00120020
    Format: DVD
    Duration: 16 minutes
    Copyright: 2001
    StdBkNo:
    Price: CHF 68.00

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    GRATINATING AND BAKING

    Gratinating
  • Basic principle procedures for gratinating and range of application
  • When cooking au gratin what is cooked at the same time
  • Which additional food stuffs are required when cooking au gratin

    Baking in the oven
  • Basic principle procedures for baking and range of application
  • From the potato to bread and confectionery
  • What is baked in the oven
  • Suitable kitchenware and kitchen appliance for baking in the oven
  • Advantages of meat dishes in dough

    Item no.: TM00120021
    Format: DVD
    Duration: 12 minutes
    Copyright: 2001
    StdBkNo:
    Price: CHF 68.00

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    SERVICE 1

    In the first film of the "Service" series the following subjects are handled:
  • Personal hygiene and personal mise en place
  • Mise en place in the service pantry
  • Mise en place of a service station
  • Setting napkins

    Item no.: LZ00120037
    Format: DVD
    Duration: 15 minutes
    Copyright: 1998
    StdBkNo:
    Price: CHF 48.00

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    SERVICE 2

    "THE SET TABLE"
    This video shows:
  • The historical development of table culture, from Roman times up to the present day
  • Calculating space when setting a cover
  • Correct way of spreading a table cloth
  • Correct setting for a menu for 4 persons
  • What cutlery is later added and why

    Item no.: FA00120038
    Format: DVD
    Duration: 24 minutes
    Copyright: 2001
    StdBkNo:
    Price: CHF 48.00

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    SERVICE 3

    "COVER VARIATIONS"
    This video complements the SERVICE 2 video. And shows:
  • The setting of covers, from the simple breakfast cover to classical, festive banquet covers through to various special covers
  • The modern cover variations shown in this video inspires every professional in their daily work.

    Item no.: NW00120039
    Format: DVD
    Duration: 15 minutes
    Copyright: 2002
    StdBkNo:
    Price: CHF 48.00

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    BLANCHING AND BOILING

    Blanching
  • Basic principle procedures for blanching and range of application
  • Reasons for blanching
  • What is suitable for blanching
  • When is cold or hot water used in blanching?

    Boiling
  • Basic principle procedures for boiling and range of application
  • Difference between boiling and cooking
  • What is suitable for boiling?
  • When is cold or hot water put on to boil, with or without lid?

    Item no.: ZC00120002
    Format: DVD
    Duration: 16 minutes
    Copyright: 2000
    StdBkNo:
    Price: CHF 68.00

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    COOKING BASICS GENERAL INFORMATION

  • Introduction to the theme "Cooking Methods"
  • The influence of food structures and quality on its preparation
  • Kitchenware, utensils, pots and pans and their uses
  • Heating methods such as direct contact, radiation, convection and combined heat

    Item no.: EM00120009
    Format: DVD
    Duration: 10 minutes
    Copyright: 2000
    StdBkNo:
    Price: CHF 68.00

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    SAUTEING AND DEEP-FRYING

    Sauteing
  • Basic principle procedures for sauteing and range of application
  • Which kitchenware and what kind of food is suitable for sauteing?
  • Sauteing through agitating or turning, with or without colouration

    Deep-Frying
  • Basic principle procedures for deep-frying and range of application
  • What is suitable for deep-frying?
  • Requisitions of hot fat, pre deep-frying
  • Deep-frying appliances and their range of application/serviceability

    Item no.: TG00120036
    Format: DVD
    Duration: 15 minutes
    Copyright: 2000
    StdBkNo:
    Price: CHF 68.00

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    FISH, FRESH AND SMOKED

  • General information on salmon
  • Smoking process, cold and hot
  • Various smoked fish products
  • Range of application with preparations of fresh and smoked fish

    Item no.: CM00120017
    Format: DVD
    Duration: 30 minutes
    Copyright: 1998
    StdBkNo:
    Price: CHF 48.00

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    STOCKS 1

    The correct method of making the following stocks and basics:
  • bone broth
  • meat broth
  • vegetable broth
  • white veal stock
  • chicken stock
  • fish stock, concentrated fish stock
  • concentrated crustacean stock

    Item no.: GK00120041
    Format: DVD
    Duration: 15 minutes
    Copyright: 1998
    StdBkNo:
    Price: CHF 48.00

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    STOCKS 2

    The correct method of making the following stocks and basics:
  • brown veal stock
  • meat glaze
  • brown lamb stock
  • brown game stock
  • meat juice

    Item no.: FZ00120042
    Format: DVD
    Duration: 15 minutes
    Copyright: 1998
    StdBkNo:
    Price: CHF 48.00

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    BUTTER SAUCES

    The correct method of making:
  • Hollandaise sauce (in the conventional manner and with an industrial base)
  • Some variations of the hollandaise sauce: Bearnaise sauce and well-known variations
    1. Beurre blanc
    2. Beurre rouge


    Item no.: ZD00120005
    Format: DVD
    Duration: 23 minutes
    Copyright: 1995
    StdBkNo:
    Price: CHF 48.00

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    MOLLUSCS 1 (THE OYSTER)

    General information on oysters:
  • Species and designations, breeding
  • Quality criteria
  • Range of application with preparation demonstration of oysters

    Item no.: YY00120024
    Format: DVD
    Duration: 19 minutes
    Copyright: 1995
    StdBkNo:
    Price: CHF 48.00

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    MOLLUSCS 2

  • General information on molluscs, species and designations
  • Quality criteria, methods of processing
  • Range of application with preparation demonstrations of: 1. mussels
    2. squid
    3. snails
    4. sea urchins
  • Information on turtles


    Item no.: ZC00120025
    Format: DVD
    Duration: 24 minutes
    Copyright: 1995
    StdBkNo:
    Price: CHF 48.00

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    CARBOHYDRATES PART 1

    Within the series "Nutrition" two films are dedicated to the topic "Carbohydrates". The first film deals with the following points:

    Im ersten Film:
  • Composition of the human body
  • General information on nutrients
  • Photosynthesis
  • Composition of carbohydrates
  • Particularities of dietary fibres
  • Energy content of carbohydrates
  • Adequate cooking methods

    Item no.: EA00120006
    Format: DVD
    Duration: 20 minutes
    Copyright: 1994
    StdBkNo:
    Price: CHF 48.00

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    CARBOHYDRATES PART 2

    The second film on the topic "Carbohydrates" deals with the following points:
  • Digestive processes
  • Sport and carbohydrates
  • Natural sources and importance of dietary fibres
  • Nutrition: recommendations
  • Risks of excessive food consumption

    Item no.: KH00120007
    Format: DVD
    Duration: 23 minutes
    Copyright: 1994
    StdBkNo:
    Price: CHF 48.00

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    SALT-WATER FISH PART 1

  • Quality criteria
  • Methods of cutting and their designation
  • Range of application with the basic preparation for: 1. turbot
    2. halibut
    3. plaice
    4. sole
    5. lemon sole
    6. John Dory


    Item no.: ZF00120034
    Format: DVD
    Duration: 21 minutes
    Copyright: 1994
    StdBkNo:
    Price: CHF 48.00

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    FRESH-WATER FISH PART 2

  • Quality criteria
  • Methods of cutting and their designation
  • Range of application with the basic preparation for Salmonidae: 1. salmon
    2. trout
    3. white fish (dace)
    4. sheatfish (catfish)
    5. fresh-water eel


    Item no.: HW00120019
    Format: DVD
    Duration: 21 minutes
    Copyright: 1994
    StdBkNo:
    Price: CHF 48.00

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    SALT-WATER FISH PART 2

  • Scaling, filleting and carving, correct identification of parts
  • Range of application with the basic preparation for: - grayling/mullet 1. angler (monk)fish
    2. mackerel
    3. ray/skate
    4. herring
    5. conger eel
    6. sea bass
    7. shark
    8. tuna
    9. sea bream
    10. Atlantic catfish


    Item no.: NW00120035
    Format: DVD
    Duration: 21 minutes
    Copyright: 1994
    StdBkNo:
    Price: CHF 48.00

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    ALL ABOUT FISH

  • Various fishing methods
  • Quality criteria
  • Storage and general method of preservation
  • By-products such as Vesiga and ising glass Caviar

    Item no.: CN00120001
    Format: DVD
    Duration: 23 minutes
    Copyright: 1993
    StdBkNo:
    Price: CHF 48.00

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    CRUSTACEANS

  • Crustaceans and their designations
  • Identification and percentage of wastage, method of cutting
  • Range of application with the corresponding basic ways of preparing: 1. Lobster, edible crabs, shrimps (prawns), Norway lobster (langoustine)
    2. Dungerness crab / Californian crab, Alaskan King crab
    3. crawfish (spiny lobster, langouste), slipper lobster


    Item no.: ZA00120012
    Format: DVD
    Duration: 26 minutes
    Copyright: 1993
    StdBkNo:
    Price: CHF 48.00

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    FRESH-WATER FISH PART 1

  • Fishing methods, quality criteria
  • Methods of cutting and their designation
  • Range of application with the basic preparation for: 1. pike
    2. perch
    3. burbot
    4. carp
    5. sturgeon


    Item no.: ZJ00120018
    Format: DVD
    Duration: 21 minutes
    Copyright: 1993
    StdBkNo:
    Price: CHF 48.00

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    NUTRITIONAL HEALTH AND HEALTH-FOOD PREPARATION PART 1

    This theme is handled in two parts; Part one explains the:

  • Means of nutritional health and adapted food
  • Use of ground cereals in health food
  • Leguminous plants, their buds and shoots as roughage
  • Preparation of recommended health food dishes for daily meals

    Item no.: PD00120026
    Format: DVD
    Duration: 16 minutes
    Copyright: 1993
    StdBkNo:
    Price: CHF 48.00

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    NUTRITIONAL HEALTH AND HEALTH-FOOD PREPARATION PART 2

    Part two explains the:
  • Digestive process
  • Importance of nutritious fibres and carbohydrates, especially in sport
  • Danger of excess consumption
  • Preparation of recommended health food dishes for daily meals

    Item no.: PD00120027
    Format: DVD
    Duration: 17 minutes
    Copyright: 1993
    StdBkNo:
    Price: CHF 48.00

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    PASTRY DECORATION

    K. Sillmann and S. Dettwiler, two highly qualified professionals, explain step by step the making of:
  • Marzipan figures
  • Cake decoration
  • Cocoa painting
  • Butter cream painting
  • Couverture carving

    Item no.: ZG00120028
    Format: DVD
    Duration: 27 minutes
    Copyright: 1993
    StdBkNo:
    Price: CHF 48.00

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    POTATO, THE

    Die folgenden Themen werden behandelt:
  • General information on potatoes
  • Various types
  • Quality criteria
  • Correct method of dressing and cutting
  • Identification of the cuts and range of application

    Item no.: TM00120030
    Format: DVD
    Duration: 30 minutes
    Copyright: 1993
    StdBkNo:
    Price: CHF 48.00

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    POULTRY 3

    General information Processing, trussing and demonstration of preparations of the following dark meat poultry:
  • Guinea fowl
  • Duck
  • Goose
  • Pigeon

    Item no.: TU00120033
    Format: DVD
    Duration: 30 minutes
    Copyright: 1992
    StdBkNo:
    Price: CHF 48.00

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    THAT'S SUGAR PART 1

    In two films Susan and Ewald Notter, two specialists considered among the best in their field, demonstrate in detail easy to understand sugar decoration techniques.
    In the first film the following techniques are explained:
  • Preparation of sugar
  • Pouring and pulling sugar
  • Conserving sugar

    Item no.: NN00120043
    Format: DVD
    Duration: 18 minutes
    Copyright: 1992
    StdBkNo:
    Price: CHF 48.00

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    THAT'S SUGAR PART 2

    The second film of sugar decoration techniques deals with:
  • Blowing sugar
  • Other special techniques, emphasized with high level showpieces

    Item no.: JR00120044
    Format: DVD
    Duration: 12 minutes
    Copyright: 1992
    StdBkNo:
    Price: CHF 48.00

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    CREAMS PART 1

    The correct method of making:
  • Vanilla cream
  • Pastry cream
  • Cream for filling
  • St. Honore cream
  • Butter cream

    Item no.: JP00120010
    Format: DVD
    Duration: 21 minutes
    Copyright: 1991
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    Price: CHF 48.00

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    CREAMS PART 2

    The correct method of making:
  • Moulded creams (Custards)
  • French style custard
  • Caramel cream, Almond cream
  • Bavarian creams:
  • Vanilla and blueberry cream
  • Charlotte russe, Charlotte royale

    Item no.: TG00120011
    Format: DVD
    Duration: 22 minutes
    Copyright: 1991
    StdBkNo:
    Price: CHF 48.00

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    DECORATING CAKES

    The basic techniques of decorating cakes with:
  • Couverture
  • Marzipan
  • Fruit jellies

    Item no.: PA00120013
    Format: DVD
    Duration: 23 minutes
    Copyright: 1991
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    Price: CHF 48.00

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    ICE-CREAM AND FROZEN DESSERTS

    The correct method of making:
  • ice-cream
  • cassata
  • fruit ice-cream
  • frozen souffle
  • sorbets (sherbets)
  • frozen parfait
  • ice-cream bombe

    Item no.: CD00120022
    Format: DVD
    Duration: 30 minutes
    Copyright: 1991
    StdBkNo:
    Price: CHF 48.00

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    POULTRY

    General information about domestic and battery-reared fowl:
  • Origin and occurrence
  • Quality criteria
  • Storage
  • Poularde: processing, trussing by hand
  • Turkey: removing the tendons, trussing with a needle

    Item no.: HW00120031
    Format: DVD
    Duration: 23 minutes
    Copyright: 1991
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    Price: CHF 48.00

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    POULTRY 2

    General information Processing, trussing and demonstration of preparation of the following white poultry meat:

  • Chick
  • Spring chicken
  • Poularde
  • Capon
  • Cockerel
  • Chicken
  • Hen

    Item no.: CJ00120032
    Format: DVD
    Duration: 20 minutes
    Copyright: 1991
    StdBkNo:
    Price: CHF 48.00

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    DOUGHS PART 1

    The correct method of making the following basic doughs and range of application:
  • Yeast dough
  • Sweet butter paste

    Item no.: RN00120014
    Format: DVD
    Duration: 21 minutes
    Copyright: 1990
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    Price: CHF 48.00

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    DOUGHS PART 2

    The correct method of making the following basic doughs and range of application:
  • Puff pastry (Feuilletage)
  • Short crust pastry
  • Pate dough

    Item no.: EC00120015
    Format: DVD
    Duration: 19 minutes
    Copyright: 1990
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    Price: CHF 48.00

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    DOUGHS PART 3

    The correct method of making the following basic doughs and range of application:
  • Frying batter
  • Honey dough
  • Choux pastry

    Item no.: TA00120016
    Format: DVD
    Duration: 19 minutes
    Copyright: 1990
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    Price: CHF 48.00

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    MIXTURES

    The correct method of making the following mixtures and range of application:
  • Sponge, butter and snow (egg white) mixtures
  • Ganache
  • Wafer mixture
  • Macaroon mixture

    Item no.: TN00120023
    Format: DVD
    Duration: 19 minutes
    Copyright: 1990
    StdBkNo:
    Price: CHF 48.00

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    VARIATIONS IN THE COLD KITCHEN 1

    Chef Wilfried Dammann demonstrates the correct method of making a
  • a lobster mousse
  • seafood in aspic

    Item no.: BY00120045
    Format: DVD
    Duration: 26 minutes
    Copyright: 1988
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    Price: CHF 48.00

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    VARIATIONS IN THE COLD KITCHEN 2

    Chef Urs Weidmann demonstrates the correct method of making of
  • mushrooms in aspic
  • a vegetable terrine

    Item no.: VY00120046
    Format: DVD
    Duration: 25 minutes
    Copyright: 1988
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    Price: CHF 48.00

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    VARIATIONS IN THE COLD KITCHEN 3

    Chef Bernard Muller demonstrates the correct method of making of
  • a duck liver terrine (Foie gras)
  • a chicken galantine

    Item no.: RA00120047
    Format: DVD
    Duration: 22 minutes
    Copyright: 1988
    StdBkNo:
    Price: CHF 48.00

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    VARIATIONS IN THE COLD KITCHEN 4

    Chef Franz Kuhne Variations in the cold kitchen 4
  • a game pate
  • a pheasant terrine.

    Item no.: PR00120048
    Format: DVD
    Duration: 29 minutes
    Copyright: 1988
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    Price: CHF 48.00

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    BASIC KITCHEN PREPARATION

    All chefs can benefit from improving their skills and increasing their production-and in this DVD, you'll learn 30 fundamental culinary techniques guaranteed to help you do both. Basic Kitchen Preparation brings you both traditional and contemporary methods straight from the classrooms and kitchens, including:

  • Vegetable Preparation-dicing and chopping, garlic and shallot roasting, and techniques using tomatoes, mushrooms, peppers, chiles, herbs, artichokes, and asparagus
  • Flavor Enhancers-mirepoix and matignon, bouquet garni and sachet d'epices, brines, barbecue, marinades, dry rubs, and clarifying butter
  • Ingredient Preparation and Handling-whipping cream and egg whites, rehydrating beans and fruits, folding, tempering, and pan-toasting

    Item no.: HR07390070
    Format: DVD (With English and Spanish subtitles)
    Duration: Approx. 2 hours
    Copyright:
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    Price: USD 100.00

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    BASIC STEPS OF BAKING BREAD AND LAMINATING DOUGH, THE

    You too can produce your own high-quality breads and pastries in this two-part series featuring fundamental baking techniques. In the first part of this DVD, you will:

  • Study the 12 steps of bread baking.
  • Examine ingredients and equipment needed for lean doughs.
  • Learn the straight-dough mixing method for lean dough.
  • Discover shaping and scoring techniques for a variety of breads, including round loaves, baguettes, pan bread, and dinner rolls.

    In part two, you will:

  • Learn the proper techniques, key ingredients, and formulas used in producing laminated doughs.
  • Discover mixing, rolling, and shaping methods for creating a selection of laminated products, including turnovers and bouchees.
  • Find out how to evaluate quality in your finished baked goods.

    Item no.: EL07440011
    Format: DVD
    Duration: Approx. 1 hour
    Copyright:
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    Price: USD 70.00

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    CULINARY ARTS: SAUCES STEP BY STEP

    Colorful demonstrations show how to make stocks, sauces or gravies. A master chef gives students valuable "how to" tips while he prepares chicken, fish and meat stocks that form the basis of most sauces. He explains how to make the following sauce: brown, veloute, tomato, hollandaise and white.

    Item no.: MJ00140012
    Format: DVD
    Duration: 50 minutes
    Copyright:
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    Price: USD 69.00

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    DESSERTS

    This program, filmed in a professional kitchen, illustrates the step-by-step procedures in preparing both milk based and ice creams, as well as foam-based desserts such as souffles and meringues

    Item no.: VG00140013
    Format: DVD
    Duration: 28 minutes
    Copyright:
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    Price: USD 69.00

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    FOOD PREPARATION: MEATS, SEAFOOD & POULTRY

    Explains market forms and storage. Describes different dry heat methods and moist heat methods for cooking meat and poultry. Seafood demonstrations include fish, lobster, shrimp and clams.

    Item no.: FP00140017
    Format: DVD
    Duration: 45 minutes
    Copyright:
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    Price: USD 89.00

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    FOOD PREPARATION: SALADS

    Introduces students to appetizer, accompaniment, entree and dessert salads and describes how to select and handle fruits & vegetables. Demonstrates special cutting and slicing techniques. Illustrates preparing a variety of salad dressings.

    Item no.: GP04980144
    Format: DVD
    Duration: 30 minutes
    Copyright:
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    Price: USD 89.00

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    FOOD PREPARATION: STOCKS, SAUCES & GRAVIES

    Shows how to make white stock, chicken stock and fish stock and how to use thickeners such as roux, beurre manie and cornstarch. Demonstrates how to make brown, cream, veloute, tomato, hollandaise and butter sauces and prepare au jus gravy and thickened gravy.

    Item no.: SL06500145
    Format: DVD
    Duration: 30 minutes
    Copyright:
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    Price: USD 89.00

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    FOOD SERVICE INDUSTRY: CAREER OPPORTUNITIES FOR YOU

    Viewers will see how the increased number of food products and advanced technologies have helped national food and restaurant chains expand. They'll get a close-up view of careers, from packing and distributing to preparing, cooking and serving food. The program details the training and skills needed for a full range of food service careers.

    Item no.: PM00140146
    Format: DVD
    Duration: 31 minutes
    Copyright:
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    Price: USD 69.00

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    FOOD SERVICE PRE-PREPARATION: GETTING READY AHEAD OF TIME

    How professional food workers work back from the menu to be sure all is ready for the rush. They'll follow the morning as bacon & eggs are prepared by the staff.

    Item no.: WN04980147
    Format: DVD
    Duration: 52 minutes
    Copyright:
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    Price: USD 89.00

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    FOOD-BORNE DISEASES: HOW TO AVOID FOOD POISONING & CONTAMINATION

    Explains the role of bacteria, molds and yeasts and how to prevent diseases caused by trichinae and tapeworms. Gives guidelines on dealing with perishable and nonperishable foods, protecting and thawing frozen foods, preventing contamination, eradicating insects and rodents. Emphasizes the workers' responsibilities for the health and safety of the customer.

    Item no.: RK00140016
    Format: DVD
    Duration: 33 minutes
    Copyright:
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    Price: USD 75.00

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    KITCHEN BASICS

    This series includes the following videos on 1 DVD.
  • COOKING BASICS GENERAL INFORMATION
  • SAUTEING AND DEEP-FRYING
  • BLANCHING AND BOILING
  • BRAISING
  • GRATINATING AND BAKING
  • GLAZING AND CASSEROLING
  • STEWING AND STEAMING
  • BROILING/GRILLING AND ROASTING
  • POACHING AND ROASTING (BROWNING)
  • COOK & CHILL / SOUS VIDE

    Item no.: CG00120050
    Format: DVD
    Duration:
    Copyright:
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    Price: CHF 198.00

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    KITCHEN SAFETY: PREVENTING FALLS, BURNS & MACHINE INJURIES

    Walk through a commercial kitchen to learn safety features and precautions and how to prevent accidents. Shows how to operate equipment and utensils safely.

    Item no.: KS00140029
    Format: DVD
    Duration: 17 minutes
    Copyright:
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    Price: USD 89.00

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    MEAT CUTTING

    Use this popular series to teach your students the professional way to work with meat and poultry. Covers techniques for beef rib, loin cuts, beef round, chuck cuts, pork cuts, lamb cuts and veal cuts.

    Item no.: PA06500229
    Format: DVD
    Duration: 56 minutes
    Copyright:
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    Price: USD 69.00

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    PRINCIPLES OF MICROWAVE COOKERY

    The program explains the concepts of microwave energy and shows how the components operate. Includes a discussion of microwave containers and illustrates specific cooking techniques such as timing, rotating, covering, shielding, browning, and defrosting.

    Item no.: MT00140033
    Format: DVD
    Duration: 38 minutes
    Copyright:
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    Price: USD 89.00

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    SHORT ORDER FOOD SERVICE: GRILL MANAGEMENT

    Illustrates cleaning and maintaining equipment, cooking zones and techniques for cooking typical menus items such as eggs, pancakes, bacon, sausage, hamburgers and home fries. Explains the importance of "prepping" food, managing flow of orders while timing for doneness. Discusses interaction between cook and servers.

    Item no.: EY00140332
    Format: DVD
    Duration: 45 minutes
    Copyright:
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    Price: USD 89.00

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    ***Price on web-site may not be current and is subject to modification by quotation***



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