skip to content
Bringing it to a boil : moist cooking methods and food storage Preview this item
ClosePreview this item
Checking...

Bringing it to a boil : moist cooking methods and food storage

Author: Films for the Humanities & Sciences (Firm); Films Media Group.; Video Education Australasia.
Publisher: New York, N.Y. : Films Media Group, [2006], ©2004.
Edition/Format:   eVideo : Clipart/images/graphics : EnglishView all editions and formats
Summary:
There's more to boiling than heating up water! This step-by-step guide highlights eight essential cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and even microwaving. The best choices of utensils, how different techniques affect tenderness and flavor, and how to preserve food's nutritional value are covered too, with explanations of commercial  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Videorecording
Educational films
Internet videos
Additional Physical Format: Originally produced:
Video Education Australasia, 2006
Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Films for the Humanities & Sciences (Firm); Films Media Group.; Video Education Australasia.
OCLC Number: 741358733
Language Note: Closed-captioned.
Notes: Films on Demand is distributed by Films Media Group for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Encoded with permission for digital streaming by Films Media Group on Feb. 14, 2006.
Title from distributor's description.
Target Audience: 9 to 12.
Description: 1 streaming video file (27 min.) : sound, color, digital file
Contents: Moist Cooking Methods and Food Storage (0:31) --
Heat Transfer Methods (1:55) --
Boiling (2:44) --
Blanching and Parboiling (2:02) --
Simmering and Poaching (2:12) --
Steaming (3:01) --
Braising and Stewing (3:11) --
Cook Chill (1:10) --
Cook Freeze (2:31) --
Sous Vide (1:53) --
Microwave (3:58) --
Moist Cooking and Food Storage: Wrap Up (0:40).
Other Titles: Moist cooking methods and food storage
Responsibility: Video Education Australasia.
More information:

Abstract:

There's more to boiling than heating up water! This step-by-step guide highlights eight essential cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and even microwaving. The best choices of utensils, how different techniques affect tenderness and flavor, and how to preserve food's nutritional value are covered too, with explanations of commercial preparation and storage systems like cook-chill, cook-freeze, and sous-vide. The result is an authoritative, well-organized resource for culinary arts or food technology students.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(3)

User lists with this item (2)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/741358733> # Bringing it to a boil : moist cooking methods and food storage
    a schema:CreativeWork, schema:VideoObject, schema:Movie ;
    library:oclcnum "741358733" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nyu> ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/2233191341#Place/new_york_n_y> ; # New York, N.Y.
    rdfs:comment "Unknown 'gen' value: cig" ;
    schema:about <http://experiment.worldcat.org/entity/work/data/2233191341#Topic/food_science> ; # Food science
    schema:about <http://experiment.worldcat.org/entity/work/data/2233191341#Topic/cooking_technique> ; # Cooking--Technique
    schema:about <http://id.worldcat.org/fast/1864844> ; # Cooking--Technique
    schema:about <http://id.worldcat.org/fast/930843> ; # Food industry and trade
    schema:alternateName "Moist cooking methods and food storage" ;
    schema:contentRating "9 to 12." ;
    schema:contributor <http://viaf.org/viaf/149284014> ; # Films Media Group.
    schema:contributor <http://experiment.worldcat.org/entity/work/data/2233191341#Organization/films_for_the_humanities_&_sciences_firm> ; # Films for the Humanities & Sciences (Firm)
    schema:contributor <http://viaf.org/viaf/149244951> ; # Video Education Australasia.
    schema:datePublished "2006" ;
    schema:description "There's more to boiling than heating up water! This step-by-step guide highlights eight essential cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and even microwaving. The best choices of utensils, how different techniques affect tenderness and flavor, and how to preserve food's nutritional value are covered too, with explanations of commercial preparation and storage systems like cook-chill, cook-freeze, and sous-vide. The result is an authoritative, well-organized resource for culinary arts or food technology students."@en ;
    schema:description "Moist Cooking Methods and Food Storage (0:31) -- Heat Transfer Methods (1:55) -- Boiling (2:44) -- Blanching and Parboiling (2:02) -- Simmering and Poaching (2:12) -- Steaming (3:01) -- Braising and Stewing (3:11) -- Cook Chill (1:10) -- Cook Freeze (2:31) -- Sous Vide (1:53) -- Microwave (3:58) -- Moist Cooking and Food Storage: Wrap Up (0:40)."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/2233191341> ;
    schema:genre "Internet videos"@en ;
    schema:genre "Videorecording"@en ;
    schema:genre "Educational films"@en ;
    schema:inLanguage "en" ;
    schema:isSimilarTo <http://worldcat.org/entity/work/data/2233191341#CreativeWork/> ;
    schema:name "Bringing it to a boil : moist cooking methods and food storage"@en ;
    schema:productID "741358733" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/741358733#PublicationEvent/new_york_n_y_films_media_group_2006_2004> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/2233191341#Agent/films_media_group> ; # Films Media Group
    schema:url <http://ezproxy.kcls.org/login?url=http://avod.films.com/PortalPlaylists.aspx?aid=21260&xtid=34220> ;
    schema:url <https://ezproxy.spl.org/login?url=http://digital.films.com/PortalPlaylists.aspx?aid=17150&xtid=34220> ;
    schema:url <http://digital.films.com/PortalPlaylists.aspx?aid=4399&xtid=34220> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/741358733> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/2233191341#Agent/films_media_group> # Films Media Group
    a bgn:Agent ;
    schema:name "Films Media Group" ;
    .

<http://experiment.worldcat.org/entity/work/data/2233191341#Organization/films_for_the_humanities_&_sciences_firm> # Films for the Humanities & Sciences (Firm)
    a schema:Organization ;
    schema:name "Films for the Humanities & Sciences (Firm)" ;
    .

<http://experiment.worldcat.org/entity/work/data/2233191341#Place/new_york_n_y> # New York, N.Y.
    a schema:Place ;
    schema:name "New York, N.Y." ;
    .

<http://id.worldcat.org/fast/1864844> # Cooking--Technique
    a schema:Intangible ;
    schema:name "Cooking--Technique"@en ;
    .

<http://id.worldcat.org/fast/930843> # Food industry and trade
    a schema:Intangible ;
    schema:name "Food industry and trade"@en ;
    .

<http://viaf.org/viaf/149244951> # Video Education Australasia.
    a schema:Organization ;
    schema:name "Video Education Australasia." ;
    .

<http://viaf.org/viaf/149284014> # Films Media Group.
    a schema:Organization ;
    schema:name "Films Media Group." ;
    .

<http://worldcat.org/entity/work/data/2233191341#CreativeWork/>
    a schema:CreativeWork ;
    schema:description "Originally produced:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/741358733> ; # Bringing it to a boil : moist cooking methods and food storage
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.