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1 hold on 1 copy

Summary: Pampered African Prince Akeem is a rebel who is against an arranged marriage and heads to Queens, New York to find a new bride. His regal father agrees to allow the prince 40 days to roam the U.S., sending the prince's faithful retainer Semmi along to make sure nothing untoward happens. To avoid fortune hunters, Prince Akeem conceals his true identity and gets a "regular" guy job at a fast-food...

Format: moving image

Publisher / Publication Date: 2007

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Benjamin, Darryl

Summary: In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore both the roots of our current, corporate food system malaise, and the response by small farmers, food co-ops, chefs and restaurateurs, institutions, and many more, to replace the status quo with something more healthy, fair, just, and delicious. Today's consumers are demanding increase accountability from food growers and...

Format: text

Publisher / Publication Date: Chelsea Green Publishing 2016

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 640 BEN

Machajewski, Sarah.

Summary: Young people who love to cook for friends and family and explore new ingredients and flavors in the kitchen may find that a career in the food industry is the perfect fit. The author presents a variety of exciting careers in which one can cook or eat for a living: cook, personal chef, caterer, and food photographer or stylist are just a few delectable choices.

Format: text

Publisher / Publication Date: Rosen Publishing 2014

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 331 MAC
1 available in Young Adult Collection, Call number: YA 331 MAC

Pilkey, Dav

Summary: "George and Harold have played a trick or two on nearly everyone at Jerome Horwitz Elementary. When their latest prank causes the school's cranky cafeteria ladies to quit, Mr. Krupp hires a trio of unusual replacements--who happen to look an awful lot like aliens! Will that curtain-caped crusader, Captain Underpants, save the day once more? Or will those outer-space cafeteria ladies have him...

Format: sound recording-nonmusical

Publisher / Publication Date: Findaway World, LLC 2018

Copies Available at Woodmere

1 available in Juvenile Audiobooks, Call number: J PA FIC PIL

Summary: At over a billion dollars, the mobile food industry is enjoying more publicity and notoriety than ever before. Catering to a new generation of foodies looking for quick and unique specialties, the mobile food business is booming with new opportunities for eager entrepreneurs like you. From gourmet food to all-American basics and hot dog wagons to bustaurants, our experts give you the delicious...

Format: text

Publisher / Publication Date: Entrepreneur Media, Inc. 2015

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 658.6 STA

McSwane, David.

Format: text

Publisher / Publication Date: Pearson/Prenticeb Hall 2005

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 363.7296 MCS

Mintzer, Richard

Summary: Americans spend more than $600 billion a year eating out. Busy consumers don't have the time or inclination to cook they want tasty, nutritious meals without dishes to wash. More and more singles, working parents and seniors are demanding greater convenience and are turning to restaurants to fill that need. There's plenty of room for more food businesses, but for a successful startup you need...

Format: text

Publisher / Publication Date: Entrepreneur Press 2016

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 658.6 MIN

Dornenburg, Andrew.

Summary: Over sixty of America's leading chefs provide insights into their profession along with practical advice on what it takes to survive in this demanding field. Includes recipes, interviews, biographies, and a listing of leading cooking schools, culinary organizations, and publications.

Format: text

Publisher / Publication Date: J. Wiley 2003

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5 DOR

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

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Summary: In the hospitality industry, you really do have to please everyone. Chefs, caterers, and dining hall managers must accommodate dietary limits whenever possible. This video examines special food needs that restaurant customers and banquet attendees sometimes have. It identifies three major reasons for meal restrictions-allergies and intolerances, diseases and disorders, and cultural and...

Format: software, multimedia

Publisher / Publication Date: Films Media Group 2006

View online at AVOD

Summary: Food establishments must adhere to strict procedures and guidelines to protect workers and customers from injuries and illness. This program presents basic health and safety rules for the average commercial kitchen as it covers the three main causes of accidents, the four main types of heat, the "hot behind rule," how toxic bacteria are transferred, the three types of contamination, dealing...

Format: software, multimedia

Publisher / Publication Date: Films Media Group 2009

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: 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...

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

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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: 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

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: 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...

Format: software, multimedia

Publisher / Publication Date: Films Media Group 2011

View online at AVOD

Summary: 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...

Format: software, multimedia

Publisher / Publication Date: Films Media Group 2011

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Hall, Stephen F.

Format: text

Publisher / Publication Date: Upstart Pub. Co. 1992

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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: From its preparation to its enjoyment, the meal has always been a province of design. This program gathers six of today's leading designers for an exposition of objects used in the kitchen and dining room. Interviews with designers artfully blend with examples of their work, including spoons, cutlery, glasses, vases, and a Champagne stand by Ettore Sottsass; kettles, cooking pots, and espresso...

Format: software, multimedia

Publisher / Publication Date: Films Media Group 2006

View online at AVOD