Summary: Whether it's an espresso, a long black, a caffe latte, a cappuccino, a macchiato, a flat white, or a mocha, there's a lot more to making a great cup of coffee than simply knowing how to operate a machine. After a brief history of coffee, key facts about coffee-growing, and a concise overview of the bean roasting process, this video explains how to use and clean espresso machines and their...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: How do you get a meal to the table..piping hot and ready to eat..at the right time? Luck? Actually, it's all in the timing and this video provides the viewer with five basic steps to help develop this skill.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2008
View online at AVOD
Summary: Microorganisms can cause harm in the form of diseases, but they also have beneficial uses-and not just in medicine. This program explores various ways that microbes are utilized in food preparation and production. First highlighting the naturally occurring microbial value of milk, which provides mammal offspring with the bacteria needed to build immune systems, the film offers several examples...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: The United States has long been a "service nation" because Americans at every stage of life are willing to pay a premium for good service. In this program, members of the hospitality, human services, and tourism groups-a chef and a caterer, a massage therapist and a retirement home manager, and a hotel manager and an event planner-describe what their professions are like. Correlates to all...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: The pantry station is responsible for preparing foods served cold. These include salads and sandwiches which are often prepared ahead of time and refrigerated until served. Salads consist of four parts: the base, the body, the dressing, and the garnish, and each is thoroughly covered including safety tips. Hot and cold sandwiches are discussed as well as the importance of using high-quality...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Since prehistoric times, the preservation of food has played an essential role in human survival-providing the stability and cultural traditions needed to create societies. This program looks at motivations and methods for preserving and processing food, how these take shape in various cultures, and the health considerations which present-day food suppliers and vendors must take into account....
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: The hot station is the heart of the food service kitchen. Most main dishes are prepared here and this is where some of the most important skills in food service are learned. Viewers will see how main courses or entrees are typically prepared, including meat, poultry, and seafood. The video covers storing and preparing meat, methods of cooking, and various professional tips throughout. There is...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Food product development is a continual process shaped by consumer demand, corporate objectives, and-perhaps most importantly-technological changes. This program shows how advances in technology are linked with the innovation of grocery and food-service products with the twin objectives of boosting health benefits and introducing items that have never been seen on the market. New techniques and...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: The bake station is where breads, cakes, and pastries are prepared. It is often set apart from other stations because much of the work is done early in the day to ensure items will be ready on time. Although some baked goods are delivered pre-made, for those willing to learn the right skills, homemade baked goods offer great rewards and can give a food establishment its own identity. This video...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: This program presents advanced techniques used in cake decorating, as performed by masters of the edible art. Over the course of the video, they work with colored chocolate, chocolate transfers, chocolate piping, and chocolate collars. They also use frosting to create roses-and an amazing rag doll figurine! Correlates to National CTE Organizational Standards (including the provisions of the...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: Catering can be a creative and exciting career, as well as a lucrative business. This informative video will help you determine if the world of catering is right for you. By providing a well-organized look at both the food preparation and business sides of catering, the video will enable you to: * Develop a business plan that clearly defines goals, target niche, marketing strategies, and...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: The Hazard Analysis Critical Control Points protocols evolved from a system developed in the 1960s and implemented by NASA. This program explains and demonstrates the HACCP system, which identifies and isolates specific hazards throughout the process of food production in order to ensure consumer safety. The seven HACCP principles that restaurants and food vendors should implement are discussed...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: In this program, cake-decorating experts share their knowledge and demonstrate their skills as they make chocolate creations and five fundamental types of frosting-royal, butter cream, ganache, fondant, and marzipan. The video also illustrates how to cover a cake in fondant, make a piping bag, and write in icing. Correlates to National CTE Organizational Standards (including the provisions of...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: Fast food is everywhere these days, not only in popular national franchises, but in hotels and full-service restaurants as well. This video shows firsthand the techniques used in the fast food business: grilling, broiling, and frying. Each method is demonstrated and explained as safety tips are highlighted throughout. Various tools and procedures are also shown. There’s even a special section...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: What are the main ingredients of a Greek salad? Why are color, texture, shape, and positioning important when preparing appetizers? What exactly is a FIFO system? This program conveys the know-how needed to create and serve appetizers, sandwiches, and salads in a commercial kitchen or catering operation. Students will encounter a wide range of topics-such as the best ways to wash and arrange...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: Although it is a crucial aspect of modern food technology, quality control may also be the biggest challenge for any food-producing company. This program identifies quality standards that exist in various parts of the world, explores ways of measuring and monitoring quality, and looks at who is responsible for QC within a large food manufacturer. Students are introduced to HACCP and GMP systems...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009