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Content

Food Service


Food Service



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.

DVD / 2001 / () / 50 minutes

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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

DVD / 2000 / () / 28 minutes

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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.

DVD / 2000 / () / 45 minutes

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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.

DVD / 2000 / () / 30 minutes

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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.

DVD / 2000 / () / 56 minutes

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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.

DVD / / () / 30 minutes

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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.

DVD / / () / 60 minutes

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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.

DVD / / () / 31 minutes

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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.

DVD / / () / 52 minutes

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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.

DVD / / () / 33 minutes

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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.

DVD / / () / 17 minutes

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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.

DVD / / () / 38 minutes

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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.

DVD / / () / 45 minutes

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