Great food presentation 1 : more than food on a plate. 6
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Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; Australia : Video Education Australasia, 200946Edition: Description: 4 3/4 in. 2 videodiscs (40 min) : sd., colContent type: two-dimensional moving image Media type: video Carrier type: videodiscISBN: ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Food presentation.;Garnishes (Cookery). -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX740.5 .G798 2009 | 2Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
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| Book | PLM | PLM Multimedia Library | Circulation-Circulating | TX 740.5 G798 2009 Vol.1 OC (Browse shelf) | Available | DVD-13 |
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| TX 689 C897 2007 Vol.1 OC Dry heat cooking methods | TX 689 C897 2007 Vol.1 OC Dry heat cooking methods | TX 691 C897 2007 OC Moist heat cooking methods. | TX 740.5 G798 2009 Vol.1 OC Great food presentation 1 : more than food on a plate. | TX 911 In8b 2000 OC Introducing the basics | TX 911 In8i 2009 OC Introducing hospitality. | TX 911.3 C8 .Se69 2004 OC Serving customers. |
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Great food presentation 1 : more than a food on a plate ; Great food presentation 2 : a practical guide.
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Great food presentation 1 - This program looks at the creative skills and knowledge required to produce great food presentations in 3 different settings: an opulent function venue, a suburban hospital with many ethnic patients, a busy food training program. You'll meet people who are passionate about the food they present and genuinely care for the gastronomic experiences of their clientele. The three participants outline their diverse operations and their holistic approach to good presentation. For them, food presentation is not just food on a plate, but a whole package.;Great food presentation 2 - In this program, Julien Jane (Co-ordinator of the Council of Education's Working With Food program) shows how to imaginatively present: soup, sushi, pastry and terrine platters, main courses of fish and chicken, and dessert. Her techniques are simple, practical and easy to follow. She shows how to make best use of available resources and how small, thoughtful touches can enhance almost any food presentation.
DVD format.
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