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Paper Plates to Silver Spoons [electronic resource]: The Complete Guide to Table Manners

This entertaining video takes both a serious and a humorous look at the importance of learning table manners. Viewers see the benefits of learning proper techniques so that they become natural rather than using correct manners only on special occasions. Starting with a discussion of different kinds of meal settings, utensils, and the order in which they are used, viewers are taken through the steps of a meal. This entertaining production illustrates the importance of a good posture, how to hold and use utensils, and how to be prepared for conversation. The program shows the correct way to eat most common foods (salads, soups, breads, steaks, desserts, etc.) Viewers learn what to do when faced with tricky situations-a drink is spilled or a utensil dropped, food is offered which they d [...]
2006; 1994

Career Opportunities [electronic resource]

Presents an overview of careers across the food service industry. Includes cooks, chefs, wait staff, counter attendants, short-order cooks, dishwashers, hostesses, bookkeepers, and others. The program also provides information on education, training, preparation, and benefits.
2006; 1992

Employee Skills [electronic resource]

Instructs students how to prepare for a job interview with a potential employer. Basic food service job skills are discussed along with appropriate work behavior, professional appearance, and suitable attitude. Viewers will be able to apply practical ideas to the job search as well as in the workplace. They will also see what employers want in an applicant and use that knowledge to get a good job in the food service industry.
2006; 1992

Management Skills [electronic resource]

This video includes the planning, organization, and controlling factors required in Food Service Administration. Candidates must have good math skills, be able to adapt, be organized, and have the ability to manage people. Administrative duties may include waste management, portion control, vendor costs, seasonal variables, and profits. Record keeping and computer skills are also covered.
2008; 1992

Table Setting [electronic resource]: Banquets to Barbecues

In our busy schedules it's easy to grab a fork and a paper plate and stand at the kitchen counter to eat. But, it's nice to know the basics. This video reviews the techniques of the various table settings including family-style and buffet. It also reviews the difference between formal and informal settings, and touches on creating a pleasant atmosphere at mealtime.
2006; 2000

Sparkling Clean [electronic resource]: Sanitation in Hotels and Restaurants

Let's face it-cleaning is a tough job. The only way to make sure a hotel or restaurant stays sanitary is to put regular procedures into action, and Sparkling Clean provides the know-how to do just that. From selecting and setting up the right equipment to implementing regular cleaning schedules, this video covers the complete range of actions that lead to spotless kitchens, restrooms, and bedrooms. It's all about the details, including information on effective signage, MSDSs, customer privacy awareness, linen sorting practices, and personal protective equipment and clothing. Interviews with experienced industry professionals round out this thorough, authoritative guide.
2006; 2004

24 Hours, 24 Million Meals [electronic resource]: Feeding New York

It may be a hub of global business and culture, but on a more primal level, New York City is a place where eight million people hustle to fill their stomachs. This program depicts a day in the life of the culinary community that feeds the Big Apple. The story begins in the Bronx, just after midnight, with the first stirrings of the New York City Terminal Produce Market. At 2 a.m., Chelsea Market bakeries are busy making dough. Two hours later, forklifts rumble through the New Fulton Fish Market, essentially a refrigerated warehouse the size of three football fields. Then it's on to 7-a.m. booth set-ups at the Union Square Greenmarket. In the hours of high-speed commerce that follow, viewers meet a wide assortment of culinary professionals-including a chef who manages a hectic kitchen [...]
2010; 2009

No Accounting for Taste [electronic resource]: Why We Eat What We Eat

With help from a professional nutritionist and the wide-ranging opinions of everyday consumers, this program investigates the factors that determine which foods we love-and which foods we just can't stomach. Viewers learn about a variety of social, psychological, and biological influences. Specific topics include the concept of satiety-our bodies telling us whether we are hungry or full-as well as the impact of culture, religion, lifestyle, peer relationships, and the media. For aspiring culinary artists, restaurant managers, and institutional menu planners, this is a rewarding exploration of the positive and negative associations people develop with food over time.

Menu Planning [electronic resource]: Toddlers, Pregnancy, and the Elderly

Whether the setting is a preschool, hospital, or retirement home, it's vital for those who plan meals and menus to understand the dietary requirements of particular age groups. This program explains the nutrients our bodies require for optimum health and how those requirements change throughout our lives. Overviewing the stages of the human life cycle, the video highlights the basic nutritional needs in each phase and encourages thoughtful, detailed meal planning for toddlers, expectant mothers, and seniors. Real-life examples and practical tips from experts are provided throughout the film.

All About Wheat [electronic resource]: Food Factory

Why does dried pasta keep so long? Why do supermarket sandwiches stay soft in the fridge? In this episode of Food Factory, Stefan Gates challenges John Torode and Lisa Faulkner to make "wheaty breakfast bricks.

Food Preservation Techniques [electronic resource]

While preservatives may have a bad nutritional rap, the truth is that these substances allow seasonal food to be consumed throughout the year, and in areas where it would otherwise be unavailable. Methods of food preservation such as salting, drying, and smoking have been practiced for millennia, while others have been made possible on a commercial scale by technological advances such as freezing and pasteurizing. This program takes a look at the how and why of food preservation, covering a variety of techniques and explaining the differences between natural and artificial preservatives.

Packed Lunch [electronic resource]

To find out the difference between freshly squeezed and "from concentrate," in this program Jimmy Doherty adapts a lawn mower and a mangle to make his own apple juice. He also investigates what they do to extra-light mayonnaise to cut the calories and how crackers stay crisp, and visits a greenhouse to learn why supermarket cucumbers are never crooked.

Snack Food [electronic resource]

How do potato chips stay crunchy, and what makes ice cream the only food you can eat straight from the freezer? Jimmy Doherty turns his attention to snack foods in this program, visiting one of the biggest ice cream factories and one of the biggest potato chip factories in the world. He also tries to make his own carbonated cola drink.

The Quick Fix [electronic resource]: Convenient Foods

Whether it's because we're time-poor or just disinterested in cooking, statistics show that the demand for convenience foods continues to grow. This program examines the evolution of the convenience food industry, from basic cake mixes to complete heat-and-eat meals. It looks at the impact microwave technology has on the types of food products being made and examines the correct way to use microwave ovens to reheat and cook food. The difference between "meal solutions" and "home meal replacements," or HMRs, is explained. We observe a boutique company catering for customers who want additive-free HMRs freshly made each day. The program explores the reasons behind the popularity of convenience foods and encourages students to question the nutritional and economic value of some of these [...]

At Your Service [electronic resource]: Food Catering

How do you cater for thousands of people at an outdoor event while maintaining high food quality and safety standards? This is the task facing a large Australian catering company as it prepares to feed the masses attending a major sporting event. We learn about the role technology plays during the lead-up to the event, both in the office and in the kitchen. The vital importance of safe food-handling practices is highlighted, and we examine what can happen when standards are allowed to slip. We also see how good design contributes to the safety and efficiency of workers in a busy kitchen. Aside from the central catering case study, this program also takes us to a film set, with a catering team preparing culinary delights inside a modified bus. Caterers working for a large public hospi [...]

Food Therapy [electronic resource]: Functional Foods

With the connection between diet and health well established, food manufacturers have been quick to design products that appeal to the health-conscious consumer. In this program, we explore the boom in so-called "functional foods," such as vitamin-B-enriched breakfast cereals, calcium-enriched milk, and vitamin-enriched fruit juices. We examine functional foods of the past and present, and some potential future products. Comparisons are made between the benefits of eating functional food products and eating a variety of less processed, and often less expensive, foods. The value of nutritional information on food labels is explained, in particular the recommended daily intakes, or RDIs - and we learn about the legal constraints on the way functional foods can be promoted and labeled.

In the Kitchen [electronic resource]: Utensils, Tools, and Equipment

Cooking utensils and appliances come in all shapes and sizes, but the rules and basic tools of the kitchen are the same for everybody. This program offers guidance in meal preparation and is essential viewing for anyone training to work in a commercial kitchen. A professional chef takes viewers inside the heart of a restaurant, creating small masterpieces for the dining pleasure of customers and presenting a lively and comprehensive look at all sorts of equipment. Topics include general kitchen safety and a range of specific safety concerns; measuring and weighing; cutting, peeling, grating, and crushing; mixing, whisking, and processing; ergonomics; and new technology.

From the Fridge [electronic resource]

Refrigeration keeps eggs and dairy products safe for us to eat, but what other steps are taken to prevent them from spoiling? In this program, Jimmy Doherty visits a cheese factory, makes his own version of reduced-fat spread, follows the journey of eggs from hen to supermarket, and attempts to pasteurize and homogenize milk.

Hot and Cold [electronic resource]

Jimmy Doherty looks at how food factories use extreme temperatures in this program. By turning down the temperature, he makes soft-serve ice cream, then uses a high-pressure crusher to create prawn crackers. Jimmy also discovers what goes into the little extras that take-out places give away for free, and meets a broccoli farmer to see why he's in such a hurry to cool off.

Love or Loathe [electronic resource]

Jimmy Doherty creates foods that provoke extreme reactions in this program. On one end of the scale is yeast extract - the main ingredient in Vegemite - and on the other, chocolate candy. After a trip to a confectioners to learn how they make chocolate appear so glossy, Jimmy visits a farmer who is harvesting a no-cry onion, and tries to make his own chewing gum.