Bringing it to a boil [electronic resource (video)] : moist cooking methods and food storage / Video Education Australasia
DIGITAL VIDEO | Films Media Group | .

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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)
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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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