Results for Cooking & Food.
Database: NoveList Plus
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Descript.
1 online resource
Frequency
Monthly
Descript.
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Series
Summary
Cooking & Food Bookazines from Meredith Corporation
System Det
Requires OverDrive Read (file size: N/A KB).
Subject
Genre
Add Title
Meredith bookazines - cooking and food
Call #
FIC VER
Edition
First edition.
Descript.
342 pages ; 21 cm
text txt rdacontent
unmediated n rdamedia
volume nc rdacarrier
Summary
"A disgraced chef rediscovers her passion for food and her roots in this stunning novel rich in culture and full of delectable recipes. French-born American chef Sophie Valroux had one dream: to be part of the 1% of female chefs running a Michelin-starred restaurant. From spending summers with her grandmother, who taught her the power of cooking and food, to attending the Culinary Institute of America, Sophie finds herself on the cusp of getting everything she's dreamed of. Until her career goes up in flames. Sabotaged by a fellow chef, Sophie is fired, leaving her reputation ruined and confidence shaken. To add fuel to the fire, Sophie learns that her grandmother has suffered a stroke and takes the red-eye to France. There, Sophie discovers the simple home she remembers from her childhood is now a luxurious château, complete with two restaurants and a vineyard. As Sophie tries to reestablish herself in the kitchen, she comes to understand the lengths people will go to for success and love, and how dreams can change"-- Provided by publisher.
Subject
ISBN/ISSN
9781984806994 (trade paperback)
1984806998 (trade paperback)
Descript.
1 streaming video file (27 min.) : sd., col., digital file + instructional materials (online)
Note
Encoded with permission for digital streaming by Films Media Group on Feb. 14, 2006.
Films on Demand is distributed by Films Media Group for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Contents
Moist Cooking Methods and Food Storage (0:31) -- Heat Transfer Methods (1:55) -- Boiling (2:44) -- Blanching and Parboiling (2:02) -- Simmering and Poaching (2:12) -- Steaming (3:01) -- Braising and Stewing (3:11) -- Cook Chill (1:10) -- Cook Freeze (2:31) -- Sous Vide (1:53) -- Microwave (3:58) -- Moist Cooking and Food Storage: Wrap Up (0:40)
Access
Access requires authentication through Films on Demand.
Summary
There's more to boiling than heating up water! This step-by-step guide highlights eight essential cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and even microwaving. The best choices of utensils, how different techniques affect tenderness and flavor, and how to preserve food's nutritional value are covered too, with explanations of commercial preparation and storage systems like cook-chill, cook-freeze, and sous-vide. The result is an authoritative, well-organized resource for culinary arts or food technology students.
Audience
9 to 12.
System Det
Mode of access: Internet.
System requirements: FOD playback platform.
Note
Closed-captioned.
Title from distributor's description.
Subject
Genre
Subject
Alt Author
Films for the Humanities (Firm)
Films Media Group.
Video Education Australasia.
Title
Moist cooking methods and food storage
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