Cooking History, Cooking Processes and Techniques, Kitchen Equipment, Food Preparation, Menu Planning TX643 – 885 - 12
Hospitality TX901 – 941 - 4
Food Service Including Room Service TX943 - 946.5 - 0
Taverns, Barrooms, Saloons TX950 – 953 - 0
Total - 17
Chefs DVDs
The Mind of a Chef - Sean Brock
Call Number: TX649.C53 M56 2013
ISBN: 9781608839865
The Mind of a Chef - David Chang
Call Number: TX649.C53 M56 2013
ISBN: 9781608838301
The Mind of a Chef - Edward Lee
Call Number: TX649.L33 M56 2014
ISBN: 9781627890472
DVDs @ MDC
Food beware: the French organic revolution by Jean-Paul Jaud ; Gabriel Yared ; First-Run Features (Firm)
Publication Date: 2009
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.
The art of food presentation by Jennifer Joyce ; Annette Kaplafka ; Meridian Education Corporation.
Call Number: TX740.5 .A78 2007
Publication Date: c2007
This program demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds.
Bringing it to a boil: moist cooking methods and food storage by Matthew Lovering ; Chelsea Bruland ; Video Education Australasia. ; Meridian Education Corporation.
Call Number: TX681 .B75 2005
Publication Date: c2004
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.
The perfect server by Bill Billingsworth ; Vat 19 (Firm) ; Jumby Bay Studios.
Call Number: TX925 .P47 2007
Publication Date: c2007
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.
The Mind of a Chef - Sean Brock
The Mind of a Chef - David Chang
The Mind of a Chef - Edward Lee