Eat N Park Printable Applications - DOC

Document Sample
Eat N Park Printable Applications - DOC Powered By Docstoc
					                               Sinostar Ltd.

                    VHS, DVD & CD-ROM Programs

                               Nutrition
                         Food Service Careers
                      Kitchen Equipment Training
                            Kitchen Safety
                           Food Preparation
                       Custodial & Housekeeping
                         Storing & Preserving
                             Culinary Arts
                           Baking & Pastry
           Front-of-the-House and Foodservice Management




                          January 2008
                            Catalog Number: M2032


              Sinostar Ltd.
UNIT A4, 3/F., HI-TECH IND. CENTRE, 5-21 PAK TIN PAR STREET, TSUEN WAN,
N.T. HONG KONG
TEL: (852) 2417 4522              FAX: (852) 2490 9742
E-Mail : sinostar@sinostarltd.com
Web Site: http://www.sinostarltd.com
The price shown are in US dollars and exclusive of shipping charges

                                                         P.1
Dear Colleague,



We are glad to inform you that our website has been updated. Effective
immediately, we will add our updated catalogs on the web site. You can search
them on the ―Latest Catalogs‖.

Also, you can find our homepage linked to the website of all our exclusively
represented vendors.

Please do not hesitate to contact us for any questions you have.

Our website: http://www.sinostarltd.com




                           Grade Level:
                           P – Primary            I –Intermediate
                           J – Junior High        S/ H – Senior High
                           C – College/University A - Adult




                                                 PRICING
          Pricing in this catalog provides for non-theatrical use with public performance rights.
                 Shipping charges will be added. Please contact us to secure quotations.

                             The prices are subject to change without prior notice.



The price shown are in US dollars and exclusive of shipping charges

                                                         P.2
                                         Table of Contents
Nutrition                                                             P.4-P.8
Food Service Careers                                                  P.8-P.10
Kitchen Equipment Training                                            P.10-P.11
Kitchen Safety                                                        P.11-P.12
Food Preparation                                                      P.12-P.13
Custodial & Housekeeping                                                   P.14
Storing & Preserving                                                  P.14-P.15
Culinary Arts                                                         P.15-P.19
Baking & Pastry                                                       P.19-P.20
Front-of-the-House and Foodservice Management                         P.20-P.21




The price shown are in US dollars and exclusive of shipping charges

                                                         P.3
                                                   Nutrition
                                        PREGNANCY & PRENATAL DEVELOPMENT
                                        Looks at the requirements for pregnancy and prenatal development. Program
                                        covers issues such as:
                                        1) Nutritional requirements during each trimester
                                        2) What environmental factors may affect the embryo
                                        3) Obtaining adequate nourishment during the early stages of pregnancy, during
                                        which women often feel nauseous
                                        4) Additional nutrient requirements in relation to protein, iron, calcium, and zinc
                                        (Nimco, Inc.)
                                        Includes: Guide
                                        Grade Level: J-A
                                        #NIM-74-117-DVDW              DVD         US$89.95


INFANCY
Program covers issues such as: Energy vs. bottle, Mothers' nutrition during lactation, Introduction of solids and textured
foods, and more. (Nimco, Inc.)
Grade Level: J-A
#NIM-74-118-DVDW             DVD       US$89.95

CHILDHOOD
Looks at the requirements for development during childhood. Program covers issues such as:
1) When does childhood begin and end?
2) Average weight and height gain per year
3) Nutrients required for healthy bone and muscle development
4) Fat cell numbers
5) Requirements for high energy level intakes
6) Requirements for high intake levels of Calcium, Phosphorus, Vitamin D, Iron, and B group Vitamins (Nimco, Inc.)
Includes: Guide
Grade Level: J-A
#NIM-74-119-DVDW               DVD        US$89.95

ADOLESCENCE
Looks at the requirements for development during adolescence. Covers issues such as:
1) Three major changes that take place during the onset of adolescence
2) Energy level requirement peaks for males and females
3) Calcium requirements
4) Interaction of nutrients
5) Metabolism (Nimco, Inc.)
Grade Level: J-A
#NIM-74-120-DVDW              DVD        US$89.95

ADULTHOOD
Looks at the requirements for development during adulthood. Program covers issues such as:
1) Growth and Development during the three stages of adulthood
2) Importance of continuing good nutrition and exercise
3) The problem of weight gain
4) Changing eating patterns
5) Role of the Recommended Dietary Intake as a tool (Nimco, Inc.)
Includes: Guide
Grade Level: J-A
#NIM-74-121-DVDW              DVD        US$89.95




The price shown are in US dollars and exclusive of shipping charges

                                                           P.4
                                         ALL ABOUT MEAT: LEANER MEATS, CUTS & TODAY'S
                                         DIETARY CONCERNS
                                         Meat is a major component of our food intake and an important source of protein.
                                         According to many nutritionists, we eat more meat than what is necessary for a
                                         healthy diet. However, increased dietary and health concerns have prompted meat
                                         producers to develop leaner meats and leaner cuts of meat. Looks at how meat is
                                         presented for purchase to the consumer, showing what producers are doing to
                                         address dietary and health concerns. (Nimco, Inc.)
                                         Includes Guide.
                                         Grade Level: S-A
                                         #NIM-74-115-DVDW              DVD        US$109.9



SPORT AND NUTRITION: AN EXTRA COMPETITIVE EDGE
Elite sports people are increasingly realizing that nutrition is an integral component of their training and competition. This
video explores the ways elite sports people use nutrition to give themselves and extra edge in training, competitiveness, and
physical recovery. Begins with a basic overview, looking in particular at the roles or individual nutrients in sports
performance including: Carbohydrates, Fats, Protein, Alcohol, Water, Vitamins, Minerals and Electrolytes. (Nimco, Inc.)
Grade Level: S-A
#NIM-74-206-DVDW              DVD          US$109.95

                                         INTRODUCING FOOD ADDITIVES
                                         Examines the topic of food additives, and uses a#NIMated graphics to describe the
                                         range of additives used to enhance flavors, improve textures and provide coloration.
                                         It considers how food additives can be used to improve the nutritional value of
                                         food, and discusses the applications of additives in the context of food regulations
                                         and food labeling. Live Action Video. (Nimco, Inc.)
                                         Includes: Guide.
                                         Grade Level: J-S
                                         #NIM-74-35-DVDW               DVD         US$109.95




THE CHARACTERISTICS & PROPERTIES OF FOOD
Simple food preparation examples are provided to highlight each explanation of the main properties of food.Lists some of
the compounds found in food as well as factors causing changes in food composition. (Nimco, Inc.)
Includes: Guide.
Grade Level: S-A
#NIM-74-36-DVDW             DVD          US$109.95

ADOLESCENCE: FOOD & HEALTH
With the aid of a group of passionate kids, stunning graphics, great music and solid research, we explore the relationship
adolescents have with food, as we cover:.
1) Physical needs for nutrients and energy.
2) Emotional needs which food satisifes, though not always successfully.
3) Desire for fast, convenience food in the home and outside impact of future health.
4) Prevalence and causes of adolescent eating disorders.
5) Some possible solutions and initiatives (Nimco, Inc.)
#NIM-74-131-DVDW               DVD         US$89.95

                                         GLUTEN-FREE FOODS:                        A     WONDER            BREAD          FOR
                                         COELIAC DISEASE
                                         Have you ever wondered how the bread in your sandwich gets its wonderfully soft,
                                         springy texture?. It‘s not the yeast - although that helps nor is it the starch, the fat
                                         or the sugar, although they all have a part to play. In fact, it‘s a unique protein
                                         called gluten. This video examies the following:
                                         1) Characteristics and properties of gluten.
                                         2) Causes and symtoms of Coeliac Disease.
                                         3) Effect of bread ingredients on gluten.
                                         4) Challenge of producing and marketing gluten-free products. (Nimco, Inc.)
                                         #NIM-74-136-DVDW               DVD          US$109.95
The price shown are in US dollars and exclusive of shipping charges

                                                             P.5
KNOW! YOUR 15 INFLUENCES ON FOOD CHOICES
Examines 15 influences on food choice. In each case includes an interview with a Family. Psychologist. Marketer.
Economist. Teacher. Vegetarian. Technology Consultant. 15 influences covered are:.
1) Food Availability.
2) The Family.
3) Changes in the Family.
4) Special Occasion.
5) Geographic Differences.
6) The Influence of Technology.
7) Political Influences on Food Choice.
8) Economic System.
9) Media.
10) Personal Needs.
11) Personal Values.
12.) Social Trends.
13) Management of Resources.
14) Human + Knowledge + Skills + Time.
15) Types of Lifecycle. (Nimco, Inc.)
Includes: Guide.
Grade Level: S-A
#NIM-74-122-DVDW              DVD       US$109.95

                                        WEIGHT PROBLEMS
                                        This informative program, we look in detail at the facts behind the overweight
                                        epidemic. Physical health Risks. Psychological effects of dieting and poor body
                                        image.    (Nimco, Inc.)
                                        Includes: Guide.
                                        Grade Level: S-A
                                        #NIM-74-123-DVDW            DVD        US$109.95




BALANCING ACT: ENERGY, BALANCE, & THE OVERWEIGHT EPIDEMIC
In this informative program, we look at the facts behind the overweight epidemic. What is fat? and ―Why do we need
it?‖. Terminology explained: BMI, BMR, fat cells, positive & negative energy balance. How poor diet affects weight. How
less physical activity affects weigh. Role of genetics. (Nimco, Inc.)
Includes: Guide.
Grade Level: S-A
#NIM-74-124-DVDW                DVD        US$109.95

                                        WEIGHTY SOLUTIONS: STRATEGIES FOR SOLVING THE
                                        OVERWEIGHT EPIDEMIC
                                        In this informative program, we look in detail at ways to reverse the trend. Why
                                        dieting is a failed solution. Handy tips for improving our food intake and
                                        increasing our physical activity. Solutions for society as a whole. The program
                                        features interviews with experts who give hope that this widespread problem can
                                        be turned around. (Nimco, Inc.)
                                        Includes: Guide.
                                        Grade Level: S-A
                                        #NIM-74-125-DVDW             DVD         US$109.95




FIBER - THE HEALTHY BODY PROTECTOR
Important forms of fiber include:. Cellulose. Hemicell-uloses. & pectin. Where can these be found, how much sould we eat,
and are there health risks for a diet that includes low fiber. Answeres these questions & more. (Nimco, Inc.)
#NIM-74-85-DVDW                 DVD          US$89.95

The price shown are in US dollars and exclusive of shipping charges

                                                           P.6
NUTRIENTS - A BASIC UNDERSTANDING
A short description of nutrients such as: carbohydrates, fats, proteins, vitamines, minerals, and water will all be explained.
Details are given on why our bodies need these nutrients and how we can get the correct amount each day to maintain a
healthy body &bull (Nimco, Inc.)
#NIM-74-72-DVDW               DVD         US$89.95

SUGAR - MORE THAN SATISFYING.....
Explores various sugars including:. Sucrose. Maltose. Fructose. Lactose. Galactose. and Glucose. Attention is given to why
we should limit our use & dental problems associated with sugar        (Nimco, Inc.)
#NIM-74-81-DVDW              DVD         US$89.95

PROTEIN - IT'S ROLE IN GROWTH
Protein has 7 major different functions in your body along with 20 different amino acids. Answers:. Where does protein
come from. Why is it important in our diet. And what should be our daily intake &bull (Nimco, Inc.)
#NIM-74-82-DVDW              DVD         US$89.95

VITAMINS - THE MAKE UP SUPPLEMENT
Vitamins are known as supplements ahat make up the essential ingredient missing in your diet. Is taking vitamins
neccessary or can you get all the vitamins you need from a nutritious dinner meal (Nimco, Inc.)
#NIM-74-83-DVDW                DVD         US$89.95

SALT - MORE THAN SATURATING.....
Looks at the scientific basis of what salt is, why we need it, and where it comes from. Learn the words to look for on
nutritional labels. Learn why salt is sometimes called sodium chloride and the effects of salt on your blood pressure and
body. (Nimco, Inc.)
#NIM-74-84-DVDW               DVD         US$89.95

FATS: BEYOND THE BASICS/NO FAT, LOW FAT, SHOW FAT - VOL. 4
Several different types of fats will be explained in this video. Among those explained will include: Monounsaturated fats.
Polyunsaturated fats,. and Saturated fats. Careful attention is given to what is fat and its purpose. (Nimco, Inc.)
Includes: Guide.
Grade Level: S-A
#NIM-74-46-DVDW                DVD         US$89.95

                                         ORGANIC PROPHECIES:                       HORTICULTURE'S                  VIABLE
                                         ALTERNATIVE
                                           Windmill Point Farm is a 70-acre island of hope in a sea of industrial
                                           agribusinesses. Dr. Ken Taylor is a cutting edge organic farmer with a PhD in
                                           chemistry, a degree that gives him unusal authority when assessing the damage we
                                           are doing to ourselves and to the environment by growing and buying genetically
                                           engineered and pesticide-laden food. Organic Prophecies chronicles a large
                                           number of innovative approaches on a farm in southwestern Quebec. Not only
                                           does Ken farm without GMOs, chemical fertilizers and herbicides, he also grows
                                           thousands of heirloom nuts, vegetables and fruits, helping to preserve our vital
                                           heritage. We also meet some of the customers who buy his organic produce people
                                           who depend upon it for healthy food and peace of mind. This film makes prophetic
                                           statements about conventional agriculture and the viable alternatives agriculture
and the viable alternatives of organics. (Nimco, Inc.)
Grade Level: S-A
#NIM-79-4-DVDW           44 min. DVD              US$109.95

                                         WHY WE EAT WHAT WE EAT
                                         The number one reason we eat something new is due to advertising. There are a
                                         number of other reasons we eat the way we do. The background of a family
                                         determines the kind of food, the way it is prepared, the way it is eaten, and where it
                                         is eaten. Time is another basis for what and where we eat. finances determine the
                                         kind of food we buy. Also the way food is displayed and the kind of food we like
                                         determines what we prepare and what we buy at the grocery. The key words are
                                         motivations (media, etc.), experience (tastes, color, texture), resources (money,
                                         time, facilities), availability (seasons, climates), and existing knowledge of kinds
                                         of food and how to prepare them. Why we eat what we eat also touches on healthy


The price shown are in US dollars and exclusive of shipping charges

                                                             P.7
foods, unhealthy eating habits (like fast foods) and the effects of the fatty foods on the body. (Nimco, Inc.)
Grade Level: J-S.
#NIM-74-5-DVDW                DVD           US$99.95

THE FOOD LABEL AND YOU
What does ―Reduced Fat‖ and ―Low Fat‖ on a food product really mean?. Which products contain more calcium and
sodium?. Can you believe a company's claims about their food products?. Answers these questions and many more.
Includes background information on today's Nutrition Fact Panels and what the percent daily value means. Enlighten the
viewer on the subject of good health as it pertains to food nutrition labels & smart eating. (Nimco, Inc.)
Grade Level: S-A
#NIM-86-3-DVDW                DVD          US$79.95


                                        Food Service Careers
CAREERS IN FOOD-GOING PLACES: COURSE #1
This video will educate you with interviews from people working in food technology and help you to understand what
careers can be obtained in the food technology field. This program also looks at careers that can be enhanced from taking
Food Service and Family and Consumer Science Courses or its equivalent. (Nimco, Inc.)
Includes: Guide.
Grade Level: J-A.
#NIM-74-75-DVDW               DVD        US$129.95

                                          KITCHENS IN THE HOSPITALITY INDUSTRY
                                          See chefs prepare the meals at a five-star hotel and how they have to cater for all
                                          tastes. Explore the many considerations taken into account in the efficient running
                                          of a large kitchen. Then look at the production of food for a major airline where
                                          the design of the meals is customized, and contrast this with the work of a second
                                          year apprentice at a busy a la carte bistro * Occupational health and safety issues
                                          are also considered (Nimco, Inc.)
                                          #NIM-74-41-DVDW               DVD          US$89.95




SWEET STUFF: THE MAKING OF A "SWEET" FIVE STAR CAREER
Sweet Stuff is a dynamic, slice-of-life look at a career in the pastry and sweet making industries. Involving both apprenticed
and non-apprenticed workers. The program examines four types of work places:. A candy making shop. A factory
environment making chocolate. A patisserie making a variety of products. A big, commercial hotel kitchen with it‘s unique
demands and skill bases.With loads of information delivered by real practitioners , ‖Sweet Stuff‖ covers possible career
paths. Benefits and drawbacks of the work and some key knowledge areas-hygiene, safety, training, presentation, the sorts
of personal characteristics needed to succeed in the job. A must for teachers in Careers, Food Technology and Family and
Consumer Science areas. (Nimco, Inc.)
#NIM-74-213-DVDW              DVD          US$94.95

ECOTOURISM: EXPLORING THE INTERNATIONAL MODEL
Ecotourism is a very young industry. In fact, fifteen years ago the term ―ecotourism‖ and its principles didn‘t even exist!.
Despite this, ecotourism is growing rapidly. While the annual international growth rate of tourism overall is only 4%,
ecotourism is growing at around 15%. The term Ecotourism is defines as : ecologically sustainable tourism with a primary
focus on experiencing natural areas that fosters environmental and cultural understanding, appreciation and conservation.
The levels of studies are; Nature Tourism, Ecotourism, and Advanced Ecotourism. This program uses the Phillip Island
Nature Park of Australia as the backdrop to explore and illustrate the eight principals of ecotourism. Focus on personally
experienceing nature in ways that leads to greater understanding and appreiation. Integrate opportunities to understand
nature into each experience. Represent best practice for enironmentally sustainable tourism. Positively contribute to the
conservation of natural areas. Provide constructive ongoing contributions to local communities. Be sensitive to, interpret
and involve diffrent cultures, particularly indigenous culture. Consistently meet customer expectations. Be marketed
accurately and lead to realistic expectations. (Nimco, Inc.)
Grade Level: S-A
#NIM-74-218-DVDW                DVD         US$109.95




The price shown are in US dollars and exclusive of shipping charges

                                                              P.8
HAVE A NICE DAY: WORKING WITH CALLEAGUES & CUSTOMERS IN HOSPITALITY
AND TOURISM
This program is designed to cover the competencies in Working With Colleagues and Customers. It is aimed at students in
the secondary levels, or those involved in Tourism and Hospitality courses. It covers four key areas: 1)Communication in
Workplace, 2) Providing Assistance to Customers, 3) Maintaining Personal Presentation Standards and 4) Working as a
Team. It draws on the expertise of four Australian Professionals in tourism and hospitality-A Customer Service Officer,
Visitor Services Manager, Duty Manager at Hotel, Professor Brian King from the School of Hospitalit, Tourism and
Marketing at Victoria University. The program also takes a light-hearted look at a number of scenarios where an aspiring
tourism and hospitality worker is confronted with various situations, and demonstrates the right and wrong ways of dealing
with them. (Nimco, Inc.)
#NIM-74-221-DVDW              DVD         US$109.95

HEALTH, SAFETY AND SECURITY PROCEDURES IN THE HOSPITALITY INDUSTRIES
This program is made for students in hospitality, tourism, and other training programs. It covers the competences relating to
workplace procedures in Health, Safety, and Security, including legal requirements, reporting breaches of health safety and
security, and reporting suspicious behavior. It also covers dealing with emergency situations-recognizing a potential
situation, determining action and taking it, following interprise rules, getting help from other people and accurate reporting.
The third main area covered is dressing for safety and duties in choosing clothing, footwear, personal grooming and hygiene.
The program uses a collection of dramatized scenarios to illustrate the various points, together with a narration that links all
the sections together. (Nimco, Inc.)
#NIM-74-223-DVDW              DVD          US$89.95

INTRODUCING HOSPITALITY
This fast-paced program provides an insight into how the hospitality industry has changed, its contribution to the economy,
and what the current issues are for those working in the industry. The film describes the type of personality desired, and
now the training for promotion is accomplished.    (Nimco, Inc.)
Includes: Guide.
Grade Level: J-A
#NIM-74-I-DVDW               DVD         US$109.95

                                          NEVER A DULL DAY: CAREERS IN HOSPITALITY
                                          A career in hospitality can mean many different things. There isno doubt it is hard
                                          work, but also very rewarding, and there are lots of job opportunities. In this video,
                                          we talk to a number of young people in the industry about their jobs and the
                                          training involved. Areas covered include: Front Office. Food and Beverage.
                                          Cooking. Housekeeping. Security. Gaming. (Nimco, Inc.)
                                          Includes: Guide.
                                          Grade Level: J-A.
                                          #NIM-74-111-DVDW              DVD         US$109.95




HOSPITALITY: A QUESTION OF ATTITUDE
The hospitality industry is a dynamic and rewarding source of employment for over half a million people. This program
examines the people who live just behind the scenes in every restaurant, hotel and catering venue. They are the people who
ensure that all of those tourists, dinner and party-goers are fed, housed, serviced and catered to. It looks at what they do and
why on earth they do it. By profiling a range of professionals, this program gives a real ‗feel‘ for the industry, exploring: the
difference between service and servility, the need for positive workplace attitude, effective staff and client communication,
and building self-confidence and industry awareness. A must for school VET programs in hospitality. (Nimco, Inc.)
Includes: Guide.
Grade Level: J-A
#NIM-74-114-DVDW                DVD         US$149.95

IT'S A CHEF'S LIFE
This program looks at a variety of work situations which can occur in the world of the culinary expert. Explore the creative
and busy life of a chef, and gain a greater understanding of the variety, demands and rewards of working with food. (Nimco,
Inc.)
Includes: Guide.
Grade Level: J-A
#NIM-74-43-DVDW                DVD          US$109.95

The price shown are in US dollars and exclusive of shipping charges

                                                              P.9
                                          UNDERSTANDING    YOUR    EMPLOYER:                                   A     GOOD
                                          ATTITUDE AND A YEARN TO LEARN
                                       Students need to start developing an understanding of employers and their needs if
                                       they are to make a successful transition from school to career. Hear about the
                                       different pressures and needs they have according to their sizes and type of
                                       industry. Show how they are enthusiastic about education and preparing young
                                       people for the entry into the workforce provided the employees have a good
                                       attitude and a yearn to learn. See the relevance of the Seven Key Competencies as
                                       a guide for effective participation in the workforce.
                                       1) Collecting, analyzing and organizing information.
                                       2) Communicating ideas and information.
                                       3) Planning and organizing activities.
                                       4) Working with others in a team.
5) Using mathematical ideas & techniques.
6) Solving problems.
7) Using technology. (Nimco, Inc.)
Grade Level: S-A
#NIM-74-143-DVDW            DVD         US$109.95

                                          SUCCEEDING AT WORK: MANEUVERING THROUGH
                                          THE MAZE OF EXPECTATIONS
                                          A new job can be an exciting opportunity and this video will help you to make the
                                          most of it. Topics covered includes:.Workplace culture. What your employer will
                                          expect from you. Working conditions. What you need to know. This video
                                          provides a case study of Mike, who has just accepted his first full-time job. (Nimco,
                                          Inc.)
                                          Grade Level: S-A
                                          #NIM-74-144-DVDW             DVD         US$109.95




DEALING WITH CULTURAL DIFFERENCES IN TOURISM & HOSPITALITY
Will help anyone involved in the demanding tourism and hospitality industry to improve their understanding of different
cultures. Talks to people from a range of countries, as well as senior Sofitel Hotel staff and people from tourist
organizations. Differences and common threads for various cultural groups are summarized. (Nimco, Inc.)
Includes: Guide.
Grade Level: S-A
#NIM-74-42-DVDW               DVD       US$109.95


                               Kitchen Equipment Training
KITCHEN TOOLS AND EQUIPMENT: UTENSILS AND MEASURES
This program is divided into three sections: food preparation utensils, cooking utensils and food handling utensils and
measures. Each section will explain the various types of tools in each category and how they are used for applications in the
kitchen. (Nimco, Inc.)
#NIM-152-12-DVDW             DVD          US$89.95

KITCHEN TOOLS AND EQUIPMENT: STOVE, GRIDDLE, FRYER AND OVEN
Explores the essential pieces of equipment that are used for cooking in almost every commercial kitchen around the world.
Various parts and operating techniques of the stove, griddle, fryer and oven are explained in detail as well as cleaning
techniques (Nimco, Inc.)
#NIM-152-11-DVDW              DVD        US$89.95

KNIVES: USING COMMERCIAL KITCHEN KNIVES CORRECTLY
This information-rich program provides an overview of the use of knives in a commercial kitchen. It covers the
characteristics of good quality knives, techniques for sharpening knives, different types of knives and their uses, how to
hold a knife correctly, the use of chopping boards, caring for knives, safety with knives, and 10 different coutting techniques:
slicing, dicing, julienne, macedoine, brunoise, paysanne, mirepoix, chiffonnade, and jardiniere. Demonstrations are
provided by a chef instructor and students from Victoria University of Technology's Hospitality. (Nimco, Inc.)
#NIM-74-219-DVDW                DVD        US$94.95

The price shown are in US dollars and exclusive of shipping charges

                                                             P.10
                                         SAFETY IN THE DOMESTIC KITCHEN
                                         With aid of fun characters - Conrad and Candy - this video covers: clothing;
                                         avoiding cuts; treating cuts; burns and scalds; lifting; golden rules for kitchen
                                         safety; and hygiene. Make your kitchen safety lessons memorable with a
                                         light-hearted approach to this serious subject. (Nimco, Inc.)
                                         Includes: Guide.
                                         Grade Level: A
                                         #NIM-74-34-DVDW                DVD         US$89.95




AVOID THE COMMERCIAL KITCHEN HAZARDS: PREVENTING ACCIDENTS
Hazards in the kitchen come in all shapes and sizes, from knives and hot oil to pressure cookers, refrigerators, and
microwaves. It‘s important for students to identify potential dangers and avoid them. This program looks at the safe use of
tools and equipment in the kitchen. (Nimco, Inc.)
Includes: Guide.
Grade Level: J-A
#NIM-74-74-DVDW               DVD         US$129.95


                                               Kitchen Safety
DIRTY LITTLE SECRETS
Provides guidelines on keeping the kitchen safe and sanitized. Helps the viewer realize what life-threatening dangers can
lurk in the kitchen and food storage areas. Includes the following pointers:. Buy cold foods last and get them home as fast as
possible. Refrigerate perishables. How to store canned goods. Gives important tips on cooking foods in order to prevent
illness. (Nimco, Inc.)
Grade Level: J-A
#NIM-86-1-DVDW                 DVD         US$79.95

KITCHEN FOOD SAFETY
Which populations are the most vulnerable to food-borne illness?. Professionals share how to avoid food contamination.
Presents precautions for avoiding salmonella and ―staph‖ contamination. Expresses need for competent and knowledgeable
staff. (Nimco, Inc.)
Grade Level: J-A. Closed Captioned
#NIM-86-2-DVDW                DVD       US$79.95

FIRE EXTINGUISHER TRAINING: USING THE P.A.S.S. TECHNIQUE
Dave Ricca, a 25-year veteran firefighter, gives us a distinct definition of what to do in case of fire using the P.A.S.S.
technique of using a portable fire extinguisher * The P.A.S.S. Technique is defined as: * Pull * Aim * Squeeze * & Sweep *
Gives one the proper training on using a portable fire extinguisher * For Law Enforcement Training (Nimco, Inc.)
#NIM-89-01-DVDW               DVD          US$89.95

                                         SAFE MANUAL HANDLING: MI#NIMIZING THE RISK--"3
                                         STEPS TO A SAFER WORKPLACE"
                                         In the past, safe manual handling training was all about how to life things correctly.
                                         Current practice mi#NIMizes the risk of manual handling injury through a 3 step
                                         process. 1)Identify hazardous manual handling task. 2)Assess risks involved in
                                         hazardous tasks. 3)Risk control-measures to reduce or eliminate risks. With the aid
                                         of an egoromist and a physio-therapist, this program demonstrates "how to make a
                                         workplace safe". Included is: Employee and employer responsibilities on
                                         workplace safety. What to do if your workplace is unsafe. What to do if you are
                                         injured at work. Descriptions of common dangerous actions (such as dangerous
                                         ways to life, awkward postures, repetitive tasks, ect.). Examples of dangerous
                                         situations and how to make them safer. (Nimco, Inc.)
                                         Includes guide.
Grade Level: S-A
#NIM-74-137-DVDW              DVD    US$109.95
#NIM-74-137-CDW               CD-ROM US$109.95


The price shown are in US dollars and exclusive of shipping charges

                                                            P.11
                                         BEATING BACTERIA:                      E-COLI,        STAPHYLOCOCCAL,
                                         SALMONELLA
                                         Is a kitchen that looks clean, really clean?. How effective is our
                                         hand-washing?. And if all is not as good as it looks, does it really matter?. With the
                                         aid of agar plates and elapsed time results, ―Super Agar-Man‖ (alias ―SAM‖)
                                         explains all. This humorous cross-curricula program shows students how harmful
                                         bacteria such as Stapf Hylococcal, Salmonella and E-Coli, can hide and grow in
                                         even the most clean-looking of environments. The program will amuse and instruct
                                         students and teachers. (Nimco, Inc.)
                                         Includes: Guide.
                                         Grade Level: J-A
                                         #NIM-74-86-DVDW               DVD         US$89.95


SUPERBUGS: A CASE OF NATURAL SELECTION
Antibiotic-resistance bacteria -‖superbugs‖-are a growing threat to public health are the result of natural selection. This
program examines: the essential features of Darwin‘s idea of natural selection. Malaria-resistance to anti-malarial drugs in
the parasite and the mosquito carrier. other Antibiotic-resistance bacteria (including Golden Staph and VRE Enterococcus).
how hospitals are dealing with the problem. (Nimco, Inc.)
Includes: Guide.
Grade Level: S-A
#NIM-74-147-DVDW              DVD          US$109.95


                                           Food Preparation
PREPARING & SERVING: NON-ALCOHOLIC BEVERAGES
In recent years, drink providers have had to learn to cope with an ever increasing array of non-alcoholic drinks. Partly
spurred on by the fear of being over the limit, this trend has seen the widespread popularity of drinks. This video shows how
to prepare and present the drinks expertly and efficiently so that they satisfy the customer. For Professionals & Trainers.
(Nimco, Inc.)
Includes: Guide.
#NIM-74-87-DVDW               DVD          US$89.95

KNOWING WHEN TO SAY NO: RESPONSIBLE SERVICE OF ALCOHOL
Experienced staff working in a variety of hospitality venues, provide advice for a variety of real situations. Issues covered
are:. Proof of age. Monitoring behavior before situations get out of hand. Refusing to serve. and Asking a patron to leave.
For Hospitality Training. (Nimco, Inc.)
Includes: Guide.
#NIM-74-88-DVDW               DVD        US$149.95

A TASTE OF VIETNAM: ALL ABOUT VIETNAMESE FOODS AND COOKING
This cultural cooking extravaganza leads through a range of Vietnamese produce and recipes by food consultant Liz
Bretherton and Vietnamese cooking tutor Agnes Dinh. They look at the distinctive ingredients, which set Vietnamese
cuisine apart from food in other Asian countries. Selected recipes, such as:. The classic dipping sauce ―Nuoc Mam Cham‖.
Rice paper rolls ―Goi Cuon‖ an ―Bun Bo Xoa‖ rice noodles with stir fry beef, are covered with easy to follow, step aby step
cooking demonsttrations. Liz and Anges demonstrate how to serve and eat a number of dishes. (Nimco, Inc.)
Includes: Guide.
Grade Level: S-A
#NIM-74-91-DVDW               DVD        US$89.95

FUNCTIONAL FOODS: THE SMART SCIENTIFIC MODIFIED EGG
The design and manufacture of functional foods is a growth industry the world over. Functional foods are foods which have
been altered to improve or provide specific health benefits for the consumer. This video tells the story of ―The Smart
Modified Egg‖ developed by Professor Farrell of the University of New England. The following issues are carefully
examined:.
1) The so-called ―Cholesterol Con-spiracy‖.
2) Benefits of Omega-3 fats.
3) Broad concerns about functional foods.
4) Marketing complications. Explains ―How do they alter what‘s inside those naturally sealed egg packages?‖ (Nimco, Inc.)
Includes: Guide.
Grade Level: J-A
#NIM-74-132-DVDW              DVD         US$89.95
#NIM-74-132-CDW               CD-ROM US$89.95
The price shown are in US dollars and exclusive of shipping charges

                                                            P.12
FUNCTIONAL FOOD: AN ALTERNATIVE TO BUTTER & MARGARINE
Ever wonder why there are so many margarines & spreads on the supermarket shelves?. Omergacare is a case study about a
new alternative to butter and margarine. And provides independent comment on the related health issues:
1) Monounsaturated & polyunsaturated.
2) Omega 3 & 6.
3) Trans fatty acids and hydrogenation.
4) Emulsion: water in oil vs. oil in water. Discusses the new marketing challenges and motivations for further work. (Nimco,
Inc.)
Includes: Guide.
Grade Level: J-A
#NIM-74-133-DVDW               DVD          US$89.95
#NIM-74-133-CDW                CD-ROM US$89.95

SALADS: MAKING QUICK READY-TO-EAT MEALS
In this program, we examine the new world of ―Salad Meal Replacement‖ To see just how ―real live‖ vegetables are turned
into a ready-to-eat salad meal from a plastic bag. The whole ―SaladFresh‖ process is shown including. Sanitising and
sophisticated packaging materials. Rigorous hygiene and testing practices. Quality assurance system. Impact of new
technology (Nimco, Inc.)
#NIM-74-135-DVDW             DVD       US$89.95

MULTICULTURAL FOODS I
Multicultural Foods 1 features French, Greek, Chinese, Indian and Italian Chefs and their restaurants. Following each
segment is a health insert showing nutrition values of the food featured. Also describes geographical area of the food and
how tastes vary in different regions of that country. (Nimco, Inc.)
Includes: Guide.
Grade Level: S-A
#NIM-74-3-DVDW                 DVD          US$79.95

MULTICULTURAL FOODS II
Examines foods, preparation, and the types of kitchens acquainted with foods from the kitchens of Lebanon, Japan,
Germany, Thai, Bali, and Indonesian countries. Features the geographical locale of each country, its varying tastes and a
health insert showing nutrition values of foods featured. (Nimco, Inc.)
Includes: Guide.
Grade Level: S-A
#NIM-74-4-DVDW                 DVD         US$79.95

USING BUSH FOODS: A NEW LOOK AT ORIGINAL FOODS FROM DOWN-UNDER
In recent years, bushfoods which many have originated from the aborigianal people, started to gain attention in the smartest
restaurants and, as a result, they are now becoming big business. (Nimco, Inc.)
#NIM-74-130-DVDW                DVD         US$89.95

THE ART OF FOOD DECORATIONS #1
This program will explore the creative skills and knowledge required to produce great food presentations in three different
settings: an opulent functional venue, a suburban hospital with many ethnic patients and a busy food training program.
(Nimco, Inc.)
Includes: Guide.
Grade Level: J-A
#NIM-74-78-DVDW              DVD         US$129.95

THE ART OF FOOD DECORATIONS #2
This program will show how to imaginatively present soup, sushi, pastries, entree platters and main courses. You will learn
to make the best use of available resources and how thoughtful touches can enhance any food presentation. (Nimco, Inc.)
Includes: Guide
Grade Level: J-A
#NIM-74-79-DVDW               DVD         US$129.95




The price shown are in US dollars and exclusive of shipping charges

                                                           P.13
                                 Custodial & Housekeeping
                                         INFECTION CONTROL…SUCCEEDING WITH SAFETY
                                         Helps teach your staff how to prevent the spread of illness by following Centers
                                         for Disease Control and Prevention recommendations for standard and
                                         transmission-based precautions. This video also reviews best practices for
                                         protecting against exposure to blood borne pathogens such as hepatitis and human
                                         immuno-deficiency virus, as well as screening for tuberculosis. It also describes
                                         cleaning techniques and proper handling of laundry and hazardous waste (Nimco,
                                         Inc.)
                                         #NIM-142-4-DVDW               DVD        US$150.00




INFECTIOUS DISEASES (CLOSED CAPTIONED)
Take a look at the spread of infectious disease and see how you can protect your family at home, at work and at school.
Meet a sewing circle that makes a difference in the lives of babies born with AIDS. See inside of a hospital, to see what is
done to guard against the spread of illness within the hospital. Reminds viewers to immunize children. (Nimco, Inc.)
Grade Level: S-A
#NIM-141-41-DVDW              DVD          US$109.95


                                     Storing and Preserving
                                         INVESTIGATION MODERN FOOD PRESERVATION:
                                         EXPLORING METHODS & PROCESSES
                                         Today modified atomsphere packaging, cook-chill and UHT processes sit
                                         comfortably alongside more traditional methods such as canning, bottling and
                                         pickling. This program investigates leading food preservation methods,
                                         dehydration, hot and cold thermal, treatment processes, controversial process of
                                         irradiation which is used in more than 40 countries around the world. Examples are
                                         drawn from pasta making, jam making, boutique cook-chill production, modified
                                         atmosphere packaging irradition processes. It is a great resource for students and
                                         teachers. (Nimco, Inc.)
                                         Includes guide.
                                         Grade Level: J-A
                                         #NIM-74-126-DVDW              32 min. DVD             US$109.95

LEADING THE PACK: INNOVATIONS IN FOOD PACKAGING
In this program, the viewers look at 10 Innovations in food packaging.
1) Environment in Food Packaging.
2) Design and Marketing innovations.
3) Protection in Product.
4) Protection in Future Developments.
5) Biodegradable Plastic.
6) Plastic Bags that ‗Breathe‘ Like Paper.
7) Packaging Techniques of the Future.
8) Technical and Creative Aspects.
9) Factors driving their development.
10) Throughout the program terminology such as ―aseptic,‖ ―active‖ ―environmental‖ and ―modified atmosphere‖
packaging is explained. (Nimco, Inc.)
Includes: Guide.
Grade Level: J-A
#NIM-74-127-DVDW               DVD         US$109.95

FOOD PACKAGING AND THE ENVIRONMENT: IS THERE A PROBLEM? CAN WE DO
ANYTHING ABOUT IT?
In many cases disposable food packaging performs many useful functions, such as containing, protecting, and preserving
food. But its downside is its impacts on the environment. The program examines:. The functions of food packaging, the role
of recycling in mi#NIMizing the impact of food packaging on the environment, the concepts of the life cycle of a product,
alternatives to disposable food packaging, the packaging covenant, HDPE plastic milk bottles and liquid paper board milk
cartons as a comparison of two packages for the same product. (Nimco, Inc.)
The price shown are in US dollars and exclusive of shipping charges

                                                           P.14
Includes: Guide.
Grade Level: J-A
#NIM-74-128-DVDW              DVD US$109.95

                                          THE ART OF BUYING & THE SCIENCE OF STORING
                                          FOOD SAFELY
                                          Food safety is an issue wherever food is stored, prepared and served. Topics such
                                          as how to buy the healthiest items, transporting them home in a safe fashion, and
                                          safe refrigeration and storing methods will all be explained. (Nimco, Inc.)
                                          Includes: Guide.
                                          Grade Level: J-A
                                          #NIM-74-76-DVDW                DVD        US$79.95




DYING FOR A MEAL: PREVENTING CONTAMINATION
Introduces the different forms of bacteria that causes food poisoning and explains the conditions in which they become a
threat to health. The program will also look at:. Spoilage and contamination. Poisoning by bacterial toxins. Good hygiene
practices. and Rules for storage. (Nimco, Inc.)
Includes: Guide.
Grade Level: J-A
#NIM-74-77-DVDW                DVD         US$79.95

                                          IT'S A BLAST: BLAST CHILING & FREEZING IN FOOD
                                          PRODUCTIONS
                                          This program looks at cutting edge technologies used to blast chill and blast freeze
                                          fresh and cooked food and its regeneration in a controlled cooking climate oven. A
                                          variety of foods ranging from fresh vegetables, meat and fish through to cooked
                                          foods, baked goods and cream cakes are used to demonstrate this technology. Blast
                                          chilling, blast freezing and climate controlled regeneration, when performed
                                          correctly and safely, deliver long shelf life, savings, efficiencies and quality end
                                          products, usually indistinguishable from freshly cooked products. (Nimco, Inc.)
                                          Includes: Guide.
                                          Grade Level: S-A
                                          #NIM-74-113-DVDW               DVD         US$149.95



                                                Culinary Arts
KNIFE CARE
Knives are among a chef's most prized possessions, and superior knife skills are at the core of his or her success and treating
knives with respect and care helps prolong their life and ensures safety and efficiency in the kitchen.

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series
(Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your
investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to
increase productivity, confidence, and your bottom line.

This two-part series (Knife Care and Knife Skills) covers the gamut of knife skills, including choosing knives and using
them with precision to minimize waste and maximize efficiency – learn specialized skills that are sure to increase
productivity, confidence, and your bottom line.

The ability to select, handle, and care for a knife is one of the hallmarks of a professional and the knives you use will
become as important to you as your fingers. Learn the essential knowledge for proper knife handling and care, including:
    Specialty Knives – edge types, cutting surfaces, overview of related tools
    Safe Knife Handling and Storage
    Sharpening/Honing – learn the secrets from CIA chefs
    Sanitation: A Clean Edge – cleaning and sanitizing
(The Culinary Institute of America)
120 min. DVD            US$99.95
The price shown are in US dollars and exclusive of shipping charges

                                                             P.15
KNIFE SKILLS
To be truly successful in the kitchen, it‘s important to develop superior knife skills. By mastering the skills demonstrated in
The Culinary Institute of America‘s Knife Skills DVD, your staff will reduce cost and waste while developing proper
culinary techniques.

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series
(Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your
investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to
increase productivity, confidence, and your bottom line.

This two-part series (Knife Care and Knife Skills) covers the gamut of knife skills, including choosing knives and using
them with precision to minimize waste and maximize efficiency – learn specialized skills that are sure to increase
productivity, confidence, and your bottom line.

Maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental techniques and
money-saving procedures, including:
    The Guiding Hand – learn the different holding styles
    Vegetables Cuts – long, diced, shaped and decorative
    Meat Fabrication – sirloin, tenderloin, pork butt, veal cutlets, leg of lamb, and rack of lamb
    Fish Fabrication – roundfish, flatfish, and shellfish
    Poultry Fabrication – knife usage, legs and wings, boneless breast, and pieces
    Knife Care Review – sharpening, sanitation, and types of knives
(The Culinary Institute of America)
120 min. DVD            US$99.95

THE HEALTHY PALATE
The chefs, nutritionists, and researchers at the CIA take a fresh look at how to prepare food that is both healthy and flavorful.
The Healthy Palate combines information from the Harvard School of Public Health, the USDA, and the Mediterranean
diet.

Presented in a clear and concise format, the educational DVD discusses everything from nutritional facts and food category
basics to the health effects of certain foods and methods for employing healthy foods and cooking techniques in everyday
production. Specific topics include:
     The Engine – find out how the body uses food as fuel
     Phytonutrients and You – discover the sources, uses, and substitutions of phytonutrients
     Good Fat, Bad Fat – explore monosaturated, polysaturated, and trans saturated fats
     Carbohydrates & Grains – study carbohydrates sources and grain substitutions
     Where's Protein – uncover the various sources of protein
     Successful Solutions – view "healthy" menu options right off the menus of successful restaurants
     The Healthy Palate also includes cooking demonstrations for the following topics – Healthy Beginnings, Beyond
      Brown Rice, Beyond Sauté, and Fruit and Beyond.
(The Culinary Institute of America)
120 min. DVD             US$99.95

MOIST HEAT METHODS
Moist-heat techniques—steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering-rely on
liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they
frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking
temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.

STEAMING
This moist-heat cooking method is gentle enough for delicate food and versatile enough to add flavor and interest. This
section show you how to:
     Learn how to select and prepare foods for steaming
     Capitalize on the health benefits of this low-fat technique
     Prepare Beef and Pork Tamales and Red Snapper en Papillote
     Expand on the basic technique of this cooking method

SUBMERSION COOKING
Expand your culinary talents and knowledge by developing a more profound understanding of this moist-heat technique.
During this section you will:
    Explore the various methods of submersion cooking
    Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce
    Learn how to select and prepare foods for poaching
The price shown are in US dollars and exclusive of shipping charges

                                                              P.16
     Watch how Sea Bass with Watercress Sauce, Poached Salmon with Dill Butter, and Corned Beef and Cabbage are
      prepared

BRAISING
   Explore how this cooking technique can play a key role in creating and maintaining healthy profit margins while
    delighting your customers and enriching your bottom line.
   Review the fundamentals of this slow-cooking method
   Learn how to select and prepare products for braising
   Discover seasoning and flavoring techniques
   Examine the principles of braising through our Yankee Pot Roast and Braise Romaine recipes

STEWING
    Take your culinary skills to new heights through the implementation of this moist-heat cooking method. During this
     section you will:
    Review how to select and prepare the equipment for stewing
    Explore seasoning techniques for stewed dishes
    Learn how to select the proper cooking liquid for the product
    Prepare the classic Veal Blanquette
(The Culinary Institute of America)
120 min. DVD            US$99.95

BASIC KITCHEN PREPARATION
Enhancing your employees‘ mis en place skills can increase productivity and improve product quality standards. The
CIA‘s Basic Kitchen Preparation DVD provides the fundamental techniques required to succeed in the professional kitchen
while gaining a thorough understanding of ingredients and flavors.

All chefs can benefit from improving their skills and increasing their production—and in this DVD, you‘ll learn 30
fundamental culinary techniques guaranteed to help you do both. Basic Kitchen Preparation brings you both traditional and
contemporary methods straight from the classrooms and kitchens of the CIA, including:
    Vegetable Preparation—dicing and chopping, garlic and shallot roasting, and techniques using tomatoes, mushrooms,
     peppers, chiles, herbs, artichokes, and asparagus
    Flavor Enhancers—mirepoix and matignon, bouquet garni and sachet d‘epices, brines, barbecue, marinades, dry rubs,
     and clarifying butter
    Ingredient Preparation and Handling—whipping cream and egg whites, rehydrating beans and fruits, folding,
     tempering, and pan-toasting
(The Culinary Institute of America)
With English and Spanish subtitles
120 min. DVD            US$99.95

DRY HEAT METHODS - VOLUME 1
Learning the essentials is essential to your career. Gain the skills and techniques needed to compete in today's culinary
world-make yourself successful and your operation more successful.

GRILLING
Mastering grilling is important to your customers and to your bottom line. In this section, you will:
    Discover proper selection and preparation of foods for the grill
    Learn the techniques for grilling vegetables and meat
    Examine handling requirements and cooking times for various items
    Explore various menu options for this technique including Grilled Vegetables and Grilled Lamb Chops with
     Caramelized Garlic Sauce

BROILING
Often the greatest culinary triumphs reflect the simplest concepts supported by a mastery of technique and attention to detail
in execution. This section will:
     Study the basics of broiling
     Examine how to broil both delicate fish and hearty meat
     Explore various ways to check for doneness
     Learn the techniques for preparing Broiled Steak and Broiled Lemon Sole
     Address the high heat of broiler rods

ROASTING
Despite the changes in professional cooking over the last decade, you still need a thorough understating of the basics.
Within this section, you will:
    Gain knowledge on the principles of roasting
The price shown are in US dollars and exclusive of shipping charges

                                                            P.17
     Learn how to create sauces from pan drippings
     Explore the importance of the resting period
     Examine the proper techniques for preparing Roasted Chicken and Roast Beef au Jus

BAKING
By deepening your understanding of this all-important cooking technique, you will enhance your overall skills. During this
section you will:
     Learn the basics of cooking proteins over extended periods of time
     Examine the basics of baking savory items
     Learn how to select foods for baking
     Obtain tips on how to prepare your items prior to cooking
     See savory menu items prepared - Baked Eggs with Ratatouille and Baked Salmon with a Smoked Salmon and
      Horseradish Crust
(The Culinary Institute of America)
120 min. DVD            US$99.95

DRY HEAT METHODS - VOLUME 2
The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a
tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way
that will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and
creating virtually endless variations employing dry-heat cooking methods.

SAUTÉING
This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff and students' skill
set. This section will help you:
     Learn the step-by-step process of sautéing
     Explore the art of finishing, garnishing, glazing, deglazing, and plating a sautéed item
     Discover how to "condition" your pan
     Prepare classic sautéed recipes - Veal Scallopine Marsala and Trout Meunière

PAN-FRYING
In this section you will explore the basics of pan-frying items ranging from vegetables to meats to poultry and:
      Get tips on how to apply proper batters to food for frying
      Learn the standard breading techniques
      Discover how to properly coated and pan-fried recipes include Pan-fried Vegetables and Southern Fried Chicken

DEEP-FRYING
Who isn't occasionally seduced by the crisp crunch and savor of fried foods? In this section you will:
    Study the basics of deep-frying
    Learn the importance of coating to optimize flavor
    Maintain cooking fat for the best-tasting fried foods with the least amount of waste
    Learn how to prepare Tempura Vegetables and Breaded Shrimp
    Explore how to present different methods of placing food into hot oil

STIR-FRYING
    Gain the competitive edge on mastering this immensely appealing technique and learn how to make it work in your
     operation.
    Discover the proper cooking sequencing for stir-fried items
    Examine the importance of consistency in product size for this cooking method
    Learn the proper techniques for preparing Stir-fried Scallops
(The Culinary Institute of America)
120 min. DVD            US$99.95

GARDE MANAGER
Cold Kitchen = Hot Profits
The CIA's Garde Manger training DVDs will show you how to prepare and present a variety of items from the cold kitchen
that are sure to entice your customers.

COMPOSED SALADS
Contrasting colors, flavors, texture, heights, and temperature all play a role in the arrangement of a composed salad. During
this segment you will:
      Practice techniques for preparing and presenting several kinds of composed salads.
      Receive tips for developing your own creations.

The price shown are in US dollars and exclusive of shipping charges

                                                            P.18
CONDIMENTS
Condiments are the ―workhorse‖ of garde manger—tart, spicy, or pungent, these items boost the flavor of any dish. In this
segment, you will:
    Learn the basic recipes for the five most commonly used condiments—mustard, ketchup, chutney, relish, and pickles.
    Explore variations on these recipes.
    Discover effective ways to use condiments in hors d‘oeuvre and appetizers.
    Presenting Appetizers and Hors d‘Oeuvre
     In this essential training companion for anyone who handles garde manger functions, you will:
    Discover the elegance of the first course.
    Study the key elements of successful appetizers—ingredient selection, presentation, and plating and service
     techniques.
(The Culinary Institute of America)
90 min. DVD       US$99.95

THE BASICS OF SAUCE MAKING
One of the most basic of cooking fundamentals is the creation of sauces. The Basics of Sauce Making will give you the
solid foundation knowledge and skills in this critical segment of the culinary arts.
The DVD covers brown, white, emulsion, and tomato sauces.
(The Culinary Institute of America)
DVD US$99.95


                                            Baking & Pastry
THE BASIC STEPS OF BAKING BREAD AND LAMINATING DOUGH
Breads–both classic and contemporary–are a great way to create a propriety point of difference, a culinary ―signature‖ your
customers and competitors will notice. Take advantage of the CIA‘s ―bread basket of learning‖ with The Basics Steps of
Baking Bread and Laminating Dough.

You too can produce your own high-quality pizza doughs, baguettes, hard rolls, and focaccia. In the first part of this DVD,
you will:
    Examine ingredients and equipment needed for lean doughs.
    Learn the straight-dough mixing method for lean dough.
    Discover shaping and scoring techniques to produce the best-looking breads and rolls.

In part two, you will:
     Learn the essentials of making laminated dough used in puff pastry, Danish, and croissants, including key ingredients
      and formulas.
     Discover mixing, rolling, and shaping methods.
     Find out how to evaluate quality in your finished baked
(The Culinary Institute of America)
60 min. DVD             US$49.95

CHOCOLATE DECORATING TECHNIQUE WITH EWALD NOTTER
Explore the art and science of creating beautiful and delicious chocolates. Award-winning confectioner Ewald Notter of the
International School of Confectionary Arts uses tempered chocolate to create decorative showpieces and awe-inspiring
works of culinary art.

In part one of this DVD, Chef Notter teaches you the fundamentals of chocolate work, bringing all the information and
techniques together as he:
     Explains how chocolate is manufactured and tempered.
     Demonstrates the basics of spraying, cutting out shapes, and using plastic molds and transfer sheets.
     Creates bunnies and chicks, a swan, and Valentine and Christmas displays.
     Stretch your creativity and build on the techniques you explored in part one. In part two, Chef Notter teaches you how
      to:
     Make chocolate shavings, curls, and cigarettes.
     Pipe chocolate to make decorative filigrees and ornaments.
     Create several fanciful chocolate pieces – an owl, a rooster, and a hat.
(The Culinary Institute of America)
60 min. DVD             US$49.95




The price shown are in US dollars and exclusive of shipping charges

                                                           P.19
MERINGUE, VANILLA SAUCE, AND PASTRY CREAM
Combining both classic and contemporary techniques is essential for today‘s pastry productions. With the CIA‘s Meringue,
Vanilla Sauce, and Pastry Cream DVD you‘ll learn the basics of the bakeshop and also enhance the sweet offerings featured
at your operation.

Egg whites can be beaten to a foam to use as a leavener or lightener. Meringues are made by incorporating enough sugar to
both stabilize and sweeten the foam. In this DVD, you will:
     Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue.
     Learn both classic uses of meringue as well as innovative presentations.
     Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker‘s art.
     The difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, or a
      sauce or a glaze. In this section on Vanilla Sauce and Pastry Cream, you will:
     Explore the techniques and basic recipes for these staples of fine pastries.
     Learn the quality standards for evaluating vanilla sauce and pastry cream.
(The Culinary Institute of America)
 45 min. DVD             US$99.95

SUGAR DECORATION TECHNIQUES WITH EWALD NOTTER
Award-winning confectioner Ewald Notter of the International School of Confectionary Arts demonstrates the techniques
for creating spectacular three-dimensional sugar works guaranteed to fascinate customers.

The most stunning showpieces and creations start with basic sugar technique. In this first segment of this two-part DVD,
Chef Notter teaches you the proper way to:
    Boil sugar to prepare it for handling.
    Cast, pull, and pour sugar into a Valentine heart, an Easter display, and a variety of flower displays.
    And, in part two, you will:
    Learn how to blow sugar and add color and embellishments to your sugar pieces.
    Store and transport finished works.
    Design and create centerpieces.
(The Culinary Institute of America)
60 min. DVD             US$99.95

BRITTLES AND MORE
Handcrafted chocolates and candies call for specialized techniques and ingredients. Understanding the production process
allows you to create signature confections that are sure to leave an impact on your customers.

There is no better way to show your guests that you care about what you are doing than by giving them hand-made
chocolates. In this video you will:
    Create a variety of liquid, soft, and firm candies such as caramels, nut brittles, dragées, and fondant
    Develop useful candy-making techniques and methods
(The Culinary Institute of America)
120 min. DVD             US$49.95


         Front-of-the-House and Foodservice Management
EXCEEDING EXPECTATIONS: SERVICE TIPS & TECHNIQUES TO KEEP YOUR
CUSTOMERS COMING BACK
Industry surveys consistently show that service is the number one reason customers return to a restaurant. That means food
service professionals must go beyond culinary excellence to ensure success. They must offer exceptional service, the type of
service that makes guests feel comfortable, makes dining enjoyable, and creates customer loyalty.

Exceeding Expectations: Service Tips & Techniques to Keep Your Customers Coming Back, the CIA's latest
front-of-the-house training DVD, provides a comprehensive lesson in the principles, standards, and practices that define
outstanding service. Whether you are a fine-dining, café, casual, or family-style restaurant, your wait staff will benefit from
Exceeding Expectations.
Lessons include:
     Dining Room Guidelines
     Table Setting and Hospitality Basics
     Tray Handling
     Beverage Service
     Taking Reservations
     Pre-meal Meeting
     Seating and Order taking

The price shown are in US dollars and exclusive of shipping charges

                                                             P.20
    First Course Service and Clearing
    Entrée Service and De-crumbing
    Dessert Orders and Check Handling
    Dining Room Safety
    Sanitation and Personal Hygiene
    Bonus features include napkin folds and printable checklist
(The Culinary Institute of America)
120 min. DVD            US$99.95

THE PERFECT MATCH: WINE AND FOOD
Enhance the knowledge of your staff, augment your menu through beverage recommendations, and gain a firm grounding
on how to increase check values with the CIA‘s The Perfect Match: Food and Wine DVD.

Using three different settings – fine dining, bistro, and patio – to emphasize the important role wine plays in the dining
experience, this DVD gives you the opportunity to:
     Study contrasting or complementary flavors, textures, and intensity.
     Discover the basics for guiding customers in making the perfect match of food with wine.
     Receive clear instruction on wine service.
     Learn the techniques for opening still and sparkling wines, the art of decanting wines, proper serving temperatures,
      and selection of appropriate glassware for wine service.
(The Culinary Institute of America)
25 min. DVD             US$49.95

RECIPE COSTING
Food costs and menu pricing can make or break your restaurant or foodservice business. The CIA‘s Recipe Costing DVD
will help you uncover the secrets of controlling food costs and help your operation realize higher revenues.

Controlling food costs is essential when managing a foodservice operation. When you implement Recipe Costing into your
staff‘s culinary training, they will:
      Learn the importance of standard recipes and portion sizes
      Watch a yield test being conducted on individual ingredients to determine a total recipe cost
      Study the principles of units of measure, weight vs. volume, cost per unit, and edible portion quantity
(The Culinary Institute of America)
80 min. DVD               US$49.95

RESTAURANT ECONOMICS—UNDERSTANDING "THE BUSINESS OF RESTAURANTS"
Every restaurateur will tell you there's tremendous satisfaction in preparing great food for their customers. But at the end of
the day, serving exceptional food is not enough. In today's competitive foodservice industry, it's more important than ever to
effectively manage costs.

Achieving a favorable bottom line and serving great food ultimately equates success in the foodservice industry - and
understanding the revenue and cost centers of your foodservice operation is the key. With the practical advice and
step-by-step lessons presented in the CIA's Restaurant Economics DVD, you'll learn not only the basic fundamentals of
running a restaurant but how to achieve the profits you desire.

Presented by Gregory X. Norkus of Cornell University's School of Hotel Administration, in conjunction with the CIA, this
DVD focuses on the interplay amount marketing, operations, and finance and the people who support them—management,
guests, and owners. You will:
     Examine the fundamentals of restaurant economics.
     Learn how to read, interpret, and prepare financial statements.
     Understand how to measure and communicate the financial condition of a restaurant.
     Discover how to drive a well-executed business plan.
(The Culinary Institute of America)
120 min. DVD            US$99.95




The price shown are in US dollars and exclusive of shipping charges

                                                             P.21
Index
 A TASTE OF VIETNAM: ALL ABOUT VIETNAMESE FOODS AND COOKING                       P.12
 ADOLESCENCE                                                                      P.4
 ADOLESCENCE: FOOD & HEALTH                                                       P.5
 ADULTHOOD                                                                        P.4
 ALL ABOUT MEAT: LEANER MEATS, CUTS & TODAY'S DIETARY CONCERNS                    P.5
 AVOID THE COMMERCIAL KITCHEN HAZARDS: PREVENTING ACCIDENTS                       P.11
 BALANCING ACT: ENERGY, BALANCE, & THE OVERWEIGHT EPIDEMIC                        P.6
 BASIC KITCHEN PREPARATION                                                        P.17
 BEATING BACTERIA: E-COLI, STAPHYLOCOCCAL, SALMONELLA                             P.12
 BRITTLES AND MORE                                                                P.20
 CAREERS IN FOOD-GOING PLACES: COURSE #1                                          P.8
 CHILDHOOD                                                                        P.4
 CHOCOLATE DECORATING TECHNIQUE WITH EWALD NOTTER                                 P.20
 DEALING WITH CULTURAL DIFFERENCES IN TOURISM & HOSPITALITY                       P.10
 DIRTY LITTLE SECRETS                                                             P.11
 DRY HEAT METHODS - VOLUME 1                                                      P.17
 DRY HEAT METHODS - VOLUME 2                                                      P.18
 DYING FOR A MEAL: PREVENTING CONTAMINATION                                       P.15
 ECOTOURISM: EXPLORING THE INTERNATIONAL MODEL                                    P.8
 EXCEEDING EXPECTATIONS: SERVICE TIPS & TECHNIQUES TO KEEP YOUR CUSTOMERS         P.20
 COMING BACK
 FATS: BEYOND THE BASICS/NO FAT, LOW FAT, SHOW FAT - VOL. 4 ORGANIC PROPHECIES:   P.7
 HORTICULTURE'S VIABLE ALTERNATIVE
 FIBER - THE HEALTHY BODY PROTECTOR                                               P.6
 FIRE EXTINGUISHER TRAINING: USING THE P.A.S.S. TECHNIQUE                         P.11
 FOOD PACKAGING AND THE ENVIRONMENT: IS THERE A PROBLEM? CAN WE DO ANYTHING       P.14
 ABOUT IT?
 FUNCTIONAL FOOD: AN ALTERNATIVE TO BUTTER & MARGARINE                            P.13
 FUNCTIONAL FOODS: THE SMART SCIENTIFIC MODIFIED EGG                              P.12
 GARDE MANAGER                                                                    P.18
 GLUTEN-FREE FOODS: A WONDER BREAD FOR COELIAC DISEASE                            P.5
 HAVE A NICE DAY: WORKING WITH CALLEAGUES & CUSTOMERS IN HOSPITALITY AND          P.9
 TOURISM
 HEALTH, SAFETY AND SECURITY PROCEDURES IN THE HOSPITALITY INDUSTRIES             P.9
 HOSPITALITY: A QUESTION OF ATTITUDE                                              P.9
 INFANCY                                                                          P.4
 INFECTION CONTROL…SUCCEEDING WITH SAFETY                                         P.14
 INFECTIOUS DISEASES (CLOSED CAPTIONED)                                           P.14
 INTRODUCING FOOD ADDITIVES                                                       P.5
 INTRODUCING HOSPITALITY                                                          P.9
 INVESTIGATION MODERN FOOD PRESERVATION: EXPLORING METHODS & PROCESSES            P.14
 IT'S A BLAST: BLAST CHILING & FREEZING IN FOOD PRODUCTIONS                       P.15
 IT'S A CHEF'S LIFE                                                               P.9
 KITCHEN FOOD SAFETY                                                              P.11
 KITCHEN TOOLS AND EQUIPMENT: STOVE, GRIDDLE, FRYER AND OVEN                      P.10
 KITCHEN TOOLS AND EQUIPMENT: UTENSILS AND MEASURES                               P.10
 KITCHENS IN THE HOSPITALITY INDUSTRY                                             P.8
 KNIFE CARE                                                                       P.15
 KNIFE SKILLS                                                                     P.16
 KNIVES: USING COMMERCIAL KITCHEN KNIVES CORRECTLY                                P.10
 KNOW! YOUR 15 INFLUENCES ON FOOD CHOICES                                         P.6
 KNOWING WHEN TO SAY NO: RESPONSIBLE SERVICE OF ALCOHOL                           P.12
 LEADING THE PACK: INNOVATIONS IN FOOD PACKAGING                                  P.14
 MERINGUE, VANILLA SAUCE, AND PASTRY CREAM                                        P.20
 MOIST HEAT METHODS                                                               P.16
 MULTICULTURAL FOODS I                                                            P.13
 MULTICULTURAL FOODS II                                                           P.13
 NEVER A DULL DAY: CAREERS IN HOSPITALITY                                         P.9
 NUTRIENTS - A BASIC UNDERSTANDING                                                P.7
 PREGNANCY & PRENATAL DEVELOPMENT                                                 P.4
 PREPARING & SERVING: NON-ALCOHOLIC BEVERAGES                                     P.12
 PROTEIN - IT'S ROLE IN GROWTH                                                    P.7
 RECIPE COSTING                                                                   P.21
 RESTAURANT ECONOMICS—UNDERSTANDING "THE BUSINESS OF RESTAURANTS"                 P.21
 SAFE MANUAL HANDLING: MI#NIMIZING THE RISK--"3 STEPS TO A SAFER WORKPLACE"       P.11

The price shown are in US dollars and exclusive of shipping charges

                                                         P.22
 SAFETY IN THE DOMESTIC KITCHEN                                       P.11
 SALADS: MAKING QUICK READY-TO-EAT MEALS                              P.13
 SALT - MORE THAN SATURATING.....                                     P.7
 SPORT AND NUTRITION: AN EXTRA COMPETITIVE EDGE                       P.5
 SUCCEEDING AT WORK: MANEUVERING THROUGH THE MAZE OF EXPECTATIONS     P.10
 SUGAR - MORE THAN SATISFYING.....                                    P.7
 SUGAR DECORATION TECHNIQUES WITH EWALD NOTTER                        P.20
 SUPERBUGS: A CASE OF NATURAL SELECTION                               P.12
 SWEET STUFF: THE MAKING OF A "SWEET" FIVE STAR CAREER                P.8
 THE ART OF BUYING & THE SCIENCE OF STORING FOOD SAFELY               P.15
 THE ART OF FOOD DECORATIONS #1                                       P.13
 THE ART OF FOOD DECORATIONS #2                                       P.13
 THE BASIC STEPS OF BAKING BREAD AND LAMINATING DOUGH                 P.19
 THE BASICS OF SAUCE MAKING                                           P.19
 THE CHARACTERISTICS & PROPERTIES OF FOOD                             P.5
 THE FOOD LABEL AND YOU                                               P.8
 THE HEALTHY PALATE                                                   P.16
 THE PERFECT MATCH: WINE AND FOOD                                     P.21
 UNDERSTANDING YOUR EMPLOYER: A GOOD ATTITUDE AND A YEARN TO LEARN    P.10
 USING BUSH FOODS: A NEW LOOK AT ORIGINAL FOODS FROM DOWN-UNDER       P.13
 VITAMINS - THE MAKE UP SUPPLEMENT                                    P.7
 WEIGHT PROBLEMS                                                      P.6
 WEIGHTY SOLUTIONS: STRATEGIES FOR SOLVING THE OVERWEIGHT EPIDEMIC    P.6
 WHY WE EAT WHAT WE EAT                                               P.7




The price shown are in US dollars and exclusive of shipping charges

                                                         P.23
Please fill in the following
form for price inquiry
                                                                              Sinostar Ltd.
                                                                   UNIT A4, 3/F., HI-TECH IND. CENTRE,
                                                                   5-21 PAK TIN PAR STREET,
Organization: ____________________________________________________ TSUEN WAN, N.T. HONG KONG
Department:_______________                                         TEL: (852) 2417 4522 FAX: (852) 2490 9742
Tel: ______________________         Fax:______________________     E-Mail : sinostar@sinostarltd.com
Contact Person: _________________                                  Web Site: http://www.sinostarltd.com
Date: __________________________


Catalog #        Page #        Item #                                 Title
                               (if any)




The price shown are in US dollars and exclusive of shipping charges

                                                         P.24

				
DOCUMENT INFO
Shared By:
Categories:
Stats:
views:74
posted:1/30/2011
language:English
pages:24
Description: Eat N Park Printable Applications document sample