Vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavorsome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates cooking techniques for a variety of vegetables. Hospitality audiences will learn how to braise, roast, steam, grill, flame grill, and stir fry. How to select and use knives and cooking equipment provides the finishing touches on a highly creative area of culinary expertise.
Languages: English
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Meat: Selection and Preparation
Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to “Meat: Cooking Techniques,” this program has plenty to offer for those with a passion for cooking.
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Meat: Cooking Techniques
Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat – all of which provide very different appearances, flavors and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.
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Aggression
Are all people capable of murder? What drives people to violence? Can TV affect our actions and even influence us to acts of violence? This interview-led documentary style program examines aggressive media, aggressive behavior and the banality of evil with the support of original film footage of research and actual crimes. An excellent resource for studies in applied psychology, this program features research psychologists providing explanations and reasoning behind aggression.
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External Factors Affecting Business: Natural Disasters
All businesses are exposed to some level of risk, but when a natural disaster strikes they can suddenly face a variety of unexpected and often extraordinary situations. What happens in a matter of seconds can sometimes take years to rebuild. The 2011 earthquakes in Christchurch, New Zealand and the 2009 bushfires in Victoria, Australia demonstrated how devastating natural disasters can be for small businesses. This investigative-style program explores the human cost for businesses affected by natural disasters, but also many of the logistical aspects, such as assessing property damage, dealing with insurers, monitoring finances, relaunching a business and creating disaster preparation plans.
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Operations Processes
At the very heart of business operations is the production of products or services – the input of raw materials, human resources and capital, and the transformation process that turns input into output. Operations extend also to areas such as transport of raw materials, distribution of products or services, advertising and marketing, finance and management. This program examines operations using four different case study businesses in New Zealand and Australia, and also explores unpacking operations, inputs, the transformation process, outputs and operations, productivity and competitiveness.
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Philip Roth: Unmasked
Explore the life of Pulitzer Prize and National Book Award winning novelist Philip Roth, often referred to as the greatest living American writer. Goodbye, Columbus, his collection of short stories published in 1959, put the 26-year-old Roth on the map, and 10 years later, Portnoy’s Complaint propelled him into an international scandalous spotlight. Yet he steadily earned his reputation as a man of letters, commanding ownership of the Jewish-American novel and making Newark, New Jersey, a literary destination. Practically inventing the genre of factual-fictional autobiography, Roth’s thinly veiled Zuckerman books follow the protagonist’s path from aspiring young writer to compromised celebrity, and, lately, older man facing death. Roth’s career was considered declining by 1990 and then exploded with a dozen bestsellers in the past two decades, including Sabbath’s Theater (1995), American Pastoral (1997) and The Human Stain (2000). Philip Roth: Unmasked features candid interviews with Roth, who fulfills his promise to directors William Karel and Livia Manera to unmask himself, freely discussing very intimate aspects of his life and art as he has never done before.
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The French Chef: Julia Child Dinner Party Favorites
Cooking legend and cultural icon Julia Child re-introduced French cuisine to American kitchens in 1963 with the pioneering series THE FRENCH CHEF. Unlike anything ever seen on television before, it was entertaining and real in a way that influenced every culinary television program that followed. In her passionate, capable, and approachable way, Julia changed the way Americans cook, eat, and think about food. Julia presented the nuances of every recipe while also teaching her audience the basics of French cooking. Never afraid to make mistakes on camera, she used them to her advantage to show viewers a key to good cooking was confidence. This special collection of six original black-and-white episodes of THE FRENCH CHEF from the 1960s brings Julia back into the kitchen to teach cooks of all abilities how to prepare these French specialties that are still perfect for a dinner party today. As Julia herself said, “If I can do it, you can do it…and here’s how to do it! Bon appétit!”
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Fruit and Vegetables: Selection and Preparation
Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavorsome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates how to classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find this program an ideal introduction before progressing to “Vegetable: Cooking Techniques.”
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Floods: Natural Hazards
Floods can cause enormous devastation that has lasting social, psychological, economic and environmental impacts on a community. Flooding can also be a seasonal weather event that helps sustain life across many ecosystems. In this interview led program we look at the causes and consequences of the 2005 flood event in Carlisle, UK, the 2011 flood event in Queensland, Australia, the impact of climate change and flood management and mitigation alternatives. We talk with engineers, including an environmental engineer, hydrologists, a senior advisor for emergency risk management, and the Chief Executive of the Carlisle City Council.