You searched for:

Subject
:
Food Service
x
132 entries
Refine search
Browser-rss

Search Results:

Number
Remove Star
Title
Format
Year
Location & Availability
Call #
1.

All About Food Additives [electronic resource]

Most foods that are purchased for everyday consumption and which pass through some form of industrialized processing contain additives of one type or another. In a sense, humans have used food additives for thousands of years-the use of salt, spices, and other enhancements can be considered a basic foray into the art and science of food additives. This video explores a wide variety of food additive types, including colors, flavors, preservatives, emulsifiers, stabilizers, gelling agents, antioxidants, and processing aids, any or all of which might be found in a typical packaged grocery item. Supported by exciting visual images and graphics, a respected food scientist discusses the core concepts of additives, why we use them, and what kind of impact they have on nutrition.
Online
2012
2.

Who's Fooling With Our Food? [electronic resource]

How are food producers able to stock supermarket shelves with certain goods no matter what time of year it is or what the climate? In this program, Jimmy Doherty investigates mushrooms, processed ham slices, and artificially ripened bananas, and goes to a Scottish salmon farm to see how it supplies so much of this fish.
Online
2010
3.

Pub Grub [electronic resource]

In this program, Jimmy Doherty makes some bar food classics from scratch. He uses a high-powered spud gun to create oven chips, and a meat processor fashioned from an old tire to come up with chicken Kiev. He also discovers how a farm boss who produces 480,000 sirloin steaks every year makes sure each one is tender and juicy, and how nut processors stop impostors from ending up in our jars of peanuts.
Online
2011
4.

What Is Science Doing for the Future of Food? [electronic resource]

In this episode host John Watt takes viewers out of the cafes and kitchens and into the laboratory to discover how science is not only changing but also shaping the foods of the future. He travels up and down New Zealand meeting scientists involved at the sharp end of food research and development. On the menu: a scientist developing an anti-anxiety mood-food beverage, an iconic ice cream company producing an extra-special flavor, a bunch of overachieving black currants, and a machine that prints techno-food to your exact personal tastes and nutritional requirements.
Online
2011
5.

Sugar Rush [electronic resource]

Do energy drinks really work? Why is some honey runny? In this episode of Food Factory, Stefan Gates challenges Simon Rimmer and Tim Lovejoy to make bags of sugar from sugarcane and sugar beet.
Online
2012
6.

Small Kitchen Appliances [electronic resource]

Even a beginning chef can prepare healthy meals skillfully and efficiently from scratch, if he or she has the right small appliances. In this video, cookbook author and culinary instructor Paulette Mitchell offers advice on selecting the best kitchen appliances, showing how to use them while demonstrating simple, delicious recipes-including a banana-berry smoothie, a sunshine carrot salad, and a tuna melt. Viewers learn the importance of reading owners' manuals and properly caring for appliances such as blenders, mixers, food processors, slow cookers, electric grills, toasters and toaster ovens, and more.
Online
2012
7.

Building a Food Truck Business From the Ground Up [electronic resource]

The fastest-growing segment of the dining industry is food trucks. This ABC New report takes a look at what it takes to start up and run one of these mobile dining establishments. Two guys in Columbus, Ohio, retrofit a used FedEx truck and head out on the road. With a lot of help from ECDI - including a 20,000-dollar loan - they discuss the lessons learned in the first six months of operation. Lesson one: it's hard work.
Online
2013
8.

Women Who Brew [electronic resource]: Breaking the Glass Ceiling for the Love of Beer

From both a marketing and a career-development perspective, the world of beer and brewing has long been male-dominated. Ads for major beer companies generally target men, and in the rapidly growing craft beer and ale industry, men own and operate the majority of breweries. But the latter situation is changing. This program follows a large number of women who have found success and fulfillment as brewery owners, pub owners, hops farmers, home-based and large-scale beer artisans, and other positions in the industry. Focusing on the Pacific Northwest's burgeoning craft beer market, the film introduces thriving entrepreneurs and highly valued employees who have defied the assumption that beer is just for men. Award-winning brewmaster Tonya Cornett, celebrated publican Sarah Pederson, res [...]
Online
2012
9.

Sicily [electronic resource]: Traditional Flavoured Pecorino Cheeses

As the largest island in the Mediterranean, the culture of Sicily has been influenced by the Greeks, Romans, Arabs and Normans - and of course the Italians. These influences can clearly be seen in the traditional cheese-making process. Host Will Studd travels to Sicily and visits one of the last farmhouse dairies making a saffron-flavored sheep's milk cheese. He also samples the many flavors of Sicilian Pecorino, and explores a Dickensian cheese-maturing room that is several centuries behind the times.
Online
2010
10.

Spain [electronic resource]: The Catalonian Cheese Revolution

The past two decades have seen an extraordinary revolution in Spanish cuisine, mostly from Catalan chefs. The region has also led a renaissance in artisan cheese making which virtually disappeared in the Franco era. Will Studd visits the beautiful city of Barcelona where he meets author Eric Canut. The hills outside the city hold the secret to the revival of Catalan cheeses; from the traditional Mato and Tupi, to the newcomer Garrotxa. Next, several chefs demonstrate ways to use the local cheeses in traditional Catalonian dishes. Then it's off to Manorca, the island of cheese, to see how the traditional Mahon cheese is produced.
Online
2012
11.

Southeast France [electronic resource]: Traditional Cheeses of Provence

Will Studd travels to Provence in the South East of France and discovers Banon, a traditional benchmark goat's milk cheese wrapped in dried chestnut leaves, and a rare cheese called Brousse du Rove. He then drives from Provence to the Vercors plateau, where he leans about St Marcellin and an extraordinary, small dried goat cheese whose name literally means ' the feet of god'.
Online
2010
12.

Switzerland [electronic resource]: Mountain Cheese

Switzerland is famous for producing the finest mountain cheeses in the world, and three quarters of these are still made with raw milk. Host Will Studd samples Raclette and learns how it's made over a wood fire. Then he's off to the picturesque town of Gruyere to trace the origins of a cheese whose name literally means 'head monk'. A meeting with the king of Swiss cheese, Emmanthaler, finally answers the age old question; how does it get those holes?
Online
2006
13.

Tasmania [electronic resource]: The New Cheese Pioneers

In this episode, host Will Studd again teams up wit renowned Australian chef Tetsuya Wakuda for a tour of Tasmania, and to demonstrate a few of his unusual recipe ideas with the local dairy and produce. On their travels, the pair meets with some artisan cheese makers who have proudly put the country back on the map. Some of the recipes include Bruny Island cheese and wood-fired oysters, artisan cider produced from heritage apples, handmade cultured butter from Elgaar Farm, John Bignell's blue cheese and leatherwood honey, King Island cream and lobster, and even a Wasabi flavored cheese.
Online
2010
14.

The Champion of English Cheese [electronic resource]

In this episode, host Will Studd visits influential cheese retailer Neal's Yard Dairy in London, where cheese champion Randolph Hodgson explains how traditional English farmhouse cheese was saved from extinction. Will then looks at how these cheeses are made when he travels to the Midlands, Lancashire, Cheshire and Wensleydale, made famous by Wallace and Gromitt. Finally, he looks at the controversial raw milk blue cheese call Stichelton, and how its success may change the way Stilton is mode.
Online
2009
15.

Turkey [electronic resource]: The Traditional Cheeses of Turkey

The Republic of Turkey is the crossroads of Europe, Asia and the Middle East, and one the legacies of its history of invasion is a variety of regional cheeses that are rarely found outside the country. Will Studd visits the ancient spice markets of Istanbul, Canakkal to learn about this country's most popular marinated cheeses Azine Peynir, and a hard cheese called Mahalic. In the Anatolia region of the country he visits a small dairy near Kars where he gets a lesson in making the rare blue string cheese, and finds Tulum, the traditional cheese aged in animal skins.
Online
2012
16.

Twins of the Mediterranean [electronic resource]: Corsica and Sardinia

Despite their close proximity to each other, Mediterranean Islands Corsica and Sardinia have distinctly different cheese traditions. Corsica is renowned for its soft sheep's milk cheese, Brocciu, but there is also Sartinese which is made with either sheep's or goat's milk, but then is left to age so that maggots can "whip" the texture. A short ferry ride to Sardinia and Will discovers the ancient curd cheese matured in a goat's stomach. Finally there is the authentic Sardinian Pecorino Sardo, hand made by shepherds and then smoked over an open fire.
Online
2009
17.

Wales [electronic resource]: Artisan Cheese Champions

Caerphilly may be the most famous traditional cheese of Wales, but it's not the only one. Host Will Studd travels to the island to visit Caws dairy and meets the family responsible for re-creating farmhouse Caerphilly. Then he catches up with an old friend at Gorwydd farm who is now making this benchmark cheese from raw cow's milk. Finally, Will discovers how two cheese-makers are responsible for putting Wales back on Britain's specialist cheese map.
Online
2010
18.

Winter [electronic resource]: Supermarket Secrets

In this episode of Supermarket Secrets George Wallace goes behind the scenes to show how grocery stores prepare for the holidays. From trolley engineering to Brussels sprout farming, major preparation is needed to meet consumer demand.
Online
2013
19.

A Meaty Issue [electronic resource]

Meat destroys the environment, forces poor farmers off their land, and is bad for your health. Filmed in China, India, Europe, and Africa this film investigates the consequences of the world's growing appetite for cheap meat. Most meat-eaters don't think about the social, environmental, and political consequences the desire for meat has on other parts of the world. This film reveals why consumers should think beyond their own dinner plates.
Online
2012
20.

Autumn [electronic resource]

Gregg Wallace reveals how the supermarkets get us in the mood for autumn. He finds out what it takes to bring us millions of Halloween pumpkins; learns how own-label (generic) pies are made and is let into the hidden world of online supermarkets.
Online
2013