Family & Consumer Sciences: Culinary Arts
Small Appliances: A to Z In this video, a professional chef demonstrates how to use a wide variety of electric kitchen appliances. Viewable/printable educational resources are available online. (24 minutes) © 2005 Preview Clip Online C o $99.95 QGR41182 • DVD / VOD
Culinary Knife Knowledge Produced by the Culinary Institute of America, this Learning Solutions set shows exactly how to select the right kitchen knife for the job at hand and then safely use it with precision to minimize waste and maximize efficiency. A CD-ROM training guide is included. Not available for preview. Two DVDs (248 minutes total) and one CD-ROM. © 2004 $250.00 QGR36114 • DVD
Foods for Special Occasions This program examines some of the world’s major social, cultural, and religious events and the foods that are central to them. Viewable/printable educational resources are available online. (23 minutes) © 2005 Preview Clip Online C ‡ o $129.95 QGR40248 • DVD / VOD
Fresh Ingredients:
Healthy International Food Tips In this program, cookbook author Paulette Mitchell presents food and nutrition know-how gathered from markets around the world yet easily applied to any home-cooked meal. The video includes segments on planning healthy meals; buying, storing, and using fresh herbs such as basil and cilantro; seasoning with curry, Chinese five-spice powder, and other spices; choosing olive oil; and selecting the best fish. A viewable/printable worksheet is available online. (18 minutes) © 2010 Preview Clip Online C $99.95 QGR44029 • DVD / VOD
New! Global Cuisine: Indian and Japanese Celebrating the color, richness, and diversity of Indian and Japanese cuisines, this program investi- gates regional differences within each country, traditional and modern influences on contemporary cuisine, and the way in which certain foods are prepared, served, and eaten for everyday meals and special occasions. Expert interviews are included. Viewable/printable educational resources are available online. (20 minutes) © 2012 Preview Clip Online $129.95 QGR48970 • DVD / VOD
Basics: Fruits and Vegetables Fruits and vegetables are an essential part of a healthy diet. In this video, chef Paulette Mitchell discusses the variety of fruits and vegetables avail- able while demonstrating preparation and cooking methods. Mitchell also demonstrates easy and delicious recipes including fruit kabobs, vegetable pizza, a veggie tortilla rollup, and more. Viewable/ printable educational resources are available online. (16 minutes) © 2008 Preview Clip Online C o $99.95 QGR41185 • DVD / VOD
Just the Facts: Super Foods “Today we’re going to be talking about super foods— foods which pack a really dense and powerful nutrient punch,” says chef Jonathan Locke. In this video, Locke explains why super foods are so healthful to eat. He then proceeds to use a variety of them to whip up some delicious dishes. Viewable/ printable educational resources are available online. (37 minutes) © 2007 Preview Clip Online C o $99.95 QGR41226 • DVD / VOD
New! Food Planning for Special Occasions It’s almost like magic—the way caterers manage to feed dozens, hundreds, or even thousands of attendees at special events. Who prepares the appetizers, meals, and beverages? For that matter, where? What are the best methods for serving food on time and in a pleasing way? This video addresses those questions as it goes behind the scenes at large-scale catering events. Viewable/printable educational resources are available online. (20 minutes) © 2012 Preview Clip Online $129.95 QGR48972 • DVD / VOD
Preparing Sandwiches, Appetizers, and Salads Drawing on know-how found in commercial kitchens, this video shows the best ways to wash and arrange fresh greens or fruit items, explains why spicy appe- tizers aren’t always a good idea, illustrates the best approaches for garnishes, presents various types of sandwich bread, and outlines the storage tempera- tures required for dry, perishable, and frozen goods. The concept of “first in, first out” is also covered. Viewable/printable educational resources are available online. (25 minutes) © 2009 Preview Clip Online C ‡ o $129.95 QGR41124 • DVD / VOD
Just the Facts: Salads In this video, chef Jonathan Locke discusses salad- making techniques, nutrition information, and fun facts. Viewable/printable educational resources are available online. (37 minutes) © 2007 Preview Clip Online C o $99.95 QGR41227 • DVD / VOD
Meals in Minutes: Vegetarian This video shows how to create a balanced vegetarian diet that incorporates fruits, vegetables, and whole grains. Students will see Uncle Stevie— comedian Stevie Ray—help his nephew prepare a simple meat-free meal of black bean chili and cornbread. Discussion topics include the reasons for becoming a vegetarian, the different types of vegetarianism, ideas for meatless meals, key nutrients that vegetarians should make sure they’re getting, and important facts on complementary proteins. Viewable/printable educational resources are available online. (16 minutes) © 2008 Preview Clip Online C o $99.95 QGR41241 • DVD / VOD
Meals in Minutes: Easy Stir-Fry As teens explore different ways of cooking, it helps to try dishes that are easy, tasty, and nutritious all at once. This video presents one way to satisfy all three requirements—stir-fry—as comedian Stevie Ray walks viewers step-by-step through the basics. Viewable/printable educational resources are available online. (20 minutes) © 2008 Preview Clip Online C o $99.95 QGR41240 • DVD / VOD
Just the Facts: Muffins What is the “baseball method” of cracking eggs? What will happen to a muffin if the batter is over- mixed? How high should a muffin cup be filled? Chef Jonathan Locke knows the answers! In this video, Locke demonstrates how to make a variety of healthy, delicious muffins. Viewable/printable educational resources are available online. (17 minutes) © 2007 Preview Clip Online C o $99.95 QGR41228 • DVD / VOD
VOD Video On Demand: 3-Year Streaming available at
www.Films.com o Correlates to State Standards Films Media Group • Call 1-800-322-8755 • Fax 1-800-678-3633
37
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148