Family & Consumer Sciences: Culinary Arts
Meringue, Vanilla Sauce, and Pastry Cream This program from the Culinary Institute of America illustrates the techniques and best methods for creating meringue and demonstrates techniques and basic recipes for pastry icings, fillings, sauces, and glazes. Not available for preview. (44 minutes) © 2007 $99.95 QGR37206 • DVD
ON
CREATIVE CAKES
AND RITE
BEST SELLER
The art of cake decorating is limited only by the imagina- tion—and skills—of the artisan. This two-part series is a practical, hands-on guide
that shows how to prepare and apply the frostings and confections that make gourmet special occasion cakes a treat for the eyes as well as for the discerning palate. Correlates to National CTE Organizational Standards (including the provisions of the Perkins Act). Viewable/printable educational resources are available online. (29 & 30 minutes) © 2006 Preview Clip Online C ‡
Basic Techniques of Cake Decorating In this program, cake-decorating experts share their knowledge and demonstrate their skills as they make chocolate creations and five fundamental types of frosting. The video also illustrates how to make a piping bag and write in icing. $129.95 QGR40243 • DVD / VOD
Beyond the Basics of Cake Decorating This program presents advanced techniques used in cake decorating, as performed by masters of the edible art. They work with chocolate—transfers, piping, and collars—and use frosting to create roses and a rag doll figurine. $129.95 QGR40244 • DVD / VOD
SAVE 30%!
Purchase the 2-part series today! List Price: $259.90
Special Discount Price: $181.95 QGR40378 • DVD / VOD
To receive select series pricing, use offer code QGR when ordering.
Espresso Coffee Service: Preparing and Serving Café-Style Coffee There’s a lot more to making a great cup of coffee than simply knowing how to operate a machine. After a brief history of coffee, key facts about coffee-growing, and a concise overview of the bean roasting process, this video explains how to use and clean espresso machines and their components and prepare popular coffee beverages. Champion barista David Makin and master coffee roaster Peter Wolff are
featured.Viewable/printable educational resources are available online. (30 minutes) © 2006 Preview Clip Online C ‡ o $129.95 QGR40246 • DVD / VOD
ON
The Basic Steps of Baking Bread and Laminating Dough This program from the Culinary Institute of America focuses on shaping and scoring techniques for lean doughs and covers the essentials of making lami- nated dough for use in puff pastry, Danishes, and croissants. Not available for preview. (44 minutes) © 2007 $99.95 QGR37205 • DVD
DEMAND FAVORITE
BEST
SELLER
The Basics of Sauce-Making In this Learning Solutions set, the acclaimed faculty of the Culinary Institute of America demonstrates essential procedures for
making sauces, from a traditional demi-glace to a contemporary interpretation of béchamel. A CD-ROM training guide is included. Not available for preview. Two DVDs (75 minutes total) and one CD-ROM. © 2003 $270.00 QGR36116 • DVD
The Art of
DEMAND FAVORITE
BEST SELLER
Food Presentation A good meal is more than food— it’s a form of visual expression. This video presents techniques
used by professional chefs to create and serve food that pleases the eye as well as the taste buds. Principles of color, shape, texture, and arrangement are explained through real-world demos by culinary masters. A viewable/printable instructor’s guide is available online. A Meridian Production. (22 minutes) © 2007 Preview Clip Online C o
2007 Silver Telly Award $79.95 QGR37022 • DVD / VOD
Meal Appeal:
Quick Garnishes and Food Presentation In this video, chef Paulette Mitchell demonstrates garnish designs that employ fruits, vegetables, breads, and more. Viewable/printable educational resources are available online. (18 minutes) © 2008 Preview Clip Online o $99.95 QGR41187 • DVD / VOD
Herbs and Spices The essence of any cuisine is its herbs and spices— those flavors that define a cuisine’s personality. In this video, cookbook author Paulette Mitchell explains how to cook with herbs and spices as she demonstrates how to make herb-roasted vegetables, Caprese salad, basil pesto, and pesto butter. Viewable/printable educational resources are available online. (19 minutes) © 2009 Preview Clip Online C o
Recommended by Video Librarian. $99.95 QGR41261 • DVD / VOD
World Food Markets: Spain This Telly Award–winning video takes viewers on a journey through the beautiful markets of Spain with Paulette Mitchell. Viewable/printable educational resources are available online. (19 minutes) © 2009 Preview Clip Online C o $99.95 QGR41251 • DVD / VOD
Ethnic Eating: Spanish Foods In this video, chef Andrew Zimmern tours a Spanish restaurant and gives students the basics of Spanish ingredients, tapas, and regional dishes, topped off with a dash of Spain’s rich history and culture. The program also features an interview with restaurant owner Josh Thoma. Viewable/printable educational resources are available online. (17 minutes) © 2004 Preview Clip Online o $99.95 QGR41198 • DVD / VOD
c Closed Captioned ‡ Not Available in Canada Preview Clip Online Search on the program title or item number 38 Search over 12,000 videos, watch FREE Preview Clips, and order online at
www.Films.com
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