Culinary Arts & Hospitality Management - Library Resources: DVDs

DVD.
In the mountains of France, the mayor of a small town has changed the school's lunch menu to locally grown organic foods in order to bring safe food products and healthy diet to the children. We learn about the abuses of the food industry, the challenges and rewards of safe food production, and the practical solutions that we can all take part in.

This program demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds.

Guide to eight cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and microwaving. Covers best choices of utensils, how different techniques affect tenderness and flavor, and how to preserve food's nutritional value. Includes explanations of commercial preparation and storage systems.

Presents tips for good restaurant service. Appropriate for both servers and trainers/managers. Topics covered: looking presentable; prepping the restaurant; approaching a new table; presenting the menu; serving the meal; closing the sale; tableside manners; selling wine and alcohol; emergency situations; up-selling techniques; sanitation and food safety.