Series: Catering and Hospitality
Travel with dynamic and engaging Chef Andrew Zimmern on a journey through a Mexican, Italian and Chinese grocery store. Viewers are introduced to the basics and unique ingredients of these countries as well as the food pyramid for each culture.
In this video we see how ageing is such an important part of making rum.
Most foods that we purchase for every day consumption and those that we eat a little less often contain additives of various descriptions. In fact humans have been using food additives for thousands of years, including salt, spices, colourings and flavourings. They are added for a variety of reasons, including to preserve, enhance flavour and boost nutritional value. The food additive industry turns over billions of dollars every year globally. This film looks at food additives, including colours, flavours, emulsifiers, gelling agents and stabilizers, preservatives and antioxidants, and processing aids. It delves into why different types of additives are used and common examples of each type. It features an interview with food scientist, Leif Lundin, who explains a range of information and ideas about the various aspects of food additives covered in this program. Using a range of footage and clear, concise narration, this film is an outstanding resource for senior learners at secondary level, and further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality. Show Less
Eggs are one of the most versatile ingredients we have. Whether it's a delicious sweet cake, a savoury omelette, or just a perfectly poached egg, there is almost no limit to the beautiful foods you can make using an egg. In this practical programme, Chef Dave Christopherson discovers the uses of various sizes and grades of eggs, explains what the eggshell's colour means, and examines egg nutrients, how to store eggs, the best cooking temperatures and more. Demonstrating a variety of delicious, easy to prepare egg dishes, including scrambled, sunny side up, over easy egg, and basted eggs, Chef Dave also tackles hollandaise sauce, omelettes, strata, frittata, and quiche and more. Show Less
Lee and Jai take you through the core principles of being a great hospitality team member.
Hazards in the kitchen come in all shapes and sizes, from knives and hot oil, to pressure cookers, refrigerators, cookers and microwaves. It's important for students to learn how to identify potential dangers and avoid them. This programme looks at the safe use of tools and equipment in the commercial kitchen. Show Less
Learn the basics of baking and cooking with this comprehensive programme. Discover the secrets of mouth-watering baked goods and basic meat preparation techniques.
This video deep dives into the guest journey and bar etiquette.
The team at Blackboard Training Academy run through the array of bar tools you are likely to encounter and what they are used for.
In this video we explain all the different types of bars and how they vary in service models.
This clip will explain what barrels are used for and how they alter the spirit.
We give you a quick run down on beer.
We give you a quick run down on non-alcoholic drinks.
We give you a quick run down on spirits.
We give you a quick run down on wine.
In this video we look into being efficient when make rounds of basic drinks.
The fact that this video exists is an indication that we are not as highly advanced as we sometime pretend. Highlights will include: how to flush the toilet; how to wash your hands; and how to properly use and dispose of toilet paper. Unlike our other offerings, this video will have no quiz at the end, because that would just be insulting. But we think you'll enjoy passing this one around the office. Because let's face it, we all know someone who inexplicably needs to be shown this information. Show Less
This video shows how beer is packaged up to be sold.
This video covers one of the office's greatest sore spots - the breakroom. You see, some people still haven't realised that they're supposed to clean up after themselves, remove food from the refrigerator that has started to mutate into a potentially hostile life form, and use the sink to clean dishes instead of storing them there. Well, this video will fix all of that. Enjoy! Show Less
This instructive programme explains the "moist heat" cooking methods such as boiling, blanching, poaching, steaming, stewing and braising, as well as microwave cooking.
Tasting notes on Cabernet Sauvignon.
Tasting notes on champagne and sparkling wine.
Simon explains the what foods pair well with champagne and sparkling wine.
Like all industries, tourism is subject to changes and trends brought about by a range of diverse factors. As increasing numbers of people worldwide become more affluent and make decisions about spending discretionary income on travel and tourism, various trends emerge and changes occur. In this interview based programme we explore these socioeconomic trends, improvements in technology, security issues, low cost airlines, external pressures and the way the tourism industry responds to them. This programme is an excellent resource for all students of travel and tourism. Show Less