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Meat Cooking Techniques
Do you think you can get a tender steak only at a restaurant? Should you roast or boil a bone-in chuck? If you are unsure about the best ways to cook your favorite meats, this video is for you. You'll learn handling and cooking tips to help keep meats tender and juicy, and how to cook meats to their flavor best. Cut of meat, aging, tenderizing, marinades, dry and moist methods of cooking, and food safety are explained. Then, the video shows how to carve turkey, leg of lamb, ham, and beef blade roast, so your meal will be visually attractive as well as delicious! Perfect for food-related curriculum, food service professions, and consumers. 30 min. c1995 Stock Number: 671 F.O.B. List Price US$79.00
Food Service Tools
Excellent for anyone interested in the food service industry or home economics, this new video features and demonstrates the proper use of more than 50 of the most common food service tools including baking, cooking, preparation and handling tools. Nine different cutting tools and various measuring implements are also presented. Knife sharpening techniques are discussed and a video quiz is provided that will help students test their comprehension of the presented material. 27 min. c1995 Stock Number: 692 F.O.B. List Price US$79.00 Study Guide Stock#: 692SG F.O.B. List Price US$15.00
Food Service Equipment
An excellent program for beginning students interested in pursuing careers in the food service industry. Provides valuable information that will help students learn more about cooking and food service equipment. This program identifies and explains how to use frequently used equipment including scales, fryers, mixers, steam tables, conveyor and convection ovens, roasters, and grills. 27 min. ©1995 Stock Number: 695 F.O.B. List Price US$79.00 Study Guide Stock#: 695SG F.O.B. List Price US$15.00
Introduction to Food-borne Illness - VideoActive
This VideoActive presentation provides a general overview of the types of organisms that cause food-borne illness and some basic rules and practices to help minimize the risk of contracting or spreading a food-borne disease. Learn about the temperature danger zone and the ideal conditions for bacterial growth. This program discusses proper handling, storage and cooking of foods as well as temperature control and cross contamination with special emphasis on personal hygiene and prevention. CEV's exclusive VideoActive titles are designed to enhance learning by combining discussion and evaluation into the subject matter. Color and numeric coding for each section make it easier than ever to select a desired topic or review specific information. Ideal for any food related curriculum. Supplement included. 39 min. c1996 Stock Number: 675 F.O.B. List Price US$95.00
Understanding Food-borne Pathogens- VideoActive
This VideoActive program examines many of the common pathogens responsible for food-borne illness including E. coli, Salmonella, Listeria, Botulism and many more. Characteristics of these organisms, symptoms of their related illness, as well as preventative measures that will help reduce the risk of becoming ill are discussed. Contributing experts: Dr. Hal Larsen of the Texas Tech University School of Allied Health and Dr. Leslie Thompson of Texas Tech University's Department of Animal Science and Food Technology. 40 min. c1996 Stock Number: 676 F.O.B. List Price US$95.00
Red Meat and Poultry Safety and Preservation - VideoActive
Food safety is on the mind of every consumer who prepares meals at home or eats out. This important video teaches safe food handling procedures for red meat and poultry-two of the foods most often involved in food-borne illness. Close-up photography and practical advice make this tape ideal for those who need to know proper selection of quality meat, freezing and preservation guidelines, safe thawing procedures, proper cooking temperatures, and sanitation tips. Then, brief scenarios show how typical meals can end in disaster. Can you spot the break in sanitation that leads to a cook's worst nightmare? This easy-to-understand VideoActive presentation. 31 min. c1997 Stock Number: 677 F.O.B. List Price US$89.00 Study Guide Stock#: 670SG F.O.B. List Price US$15.00
Food Safety and Sanitation - VideoActive
Because food safety is often based on sanitation, this is a valuable program for anyone who cooks! Learn how to prevent food-borne illness by following some important sanitation rules. Topics covered include personal hygiene, illness and injury, cleanliness, temperature control, equipment sanitation and work areas. Interactive scenes coupled with helpful explanations identify common problem areas and encourage classroom discussion. CEV's Exclusive VideoActive titles are designed to enhance learning by combining discussion and evaluation into the subject matter. Supplement included. 32 min. c1997 Stock Number: 678 F.O.B. List Price US$89.00 Study Guide Stock#: 693SG F.O.B. List Price US$15.00
HACCP - A Basic Understanding
This video gives basic information concerning Hazard Analysis, Critical Control Points (HACCP), a system of process controls required by federal and state government for most areas of the food service industry. Viewers learn how to minimize the risk of contracting and spreading a food-borne illness as they focus on the principles and practices of safe and sanitary food handling: proper food handling, storage, cooking, keeping food out of the temperature danger zone, preventing cross-contamination, and practicing good personal hygiene. Viewers also learn the Chain of Responsibility and the Seven Principles of HACCP. Through a video-directed scenario, students identify critical control points and locate areas of possible contamination. Excellent material for food service curriculums, consumer education, and employee instruction of HACCP standards and processes. Teaching Guide included. 40 min. c1997 Stock Number: 681 F.O.B. List Price US$89.00
The Food Guide Pyramid - VideoActive
Introduce your students to the importance of using the food guide pyramid to help them eat a healthy, balanced diet. The Food Guide Pyramid is segmented into six groups: breads, cereal, rice and pasta; vegetables; fruit; meat, poultry, fish, dry beans, eggs and nuts; milk, yogurt and cheese; and fats. Each group is explained in detail, and the recommended number of daily servings, examples of serving sizes, and health advantages of each group are highlighted. Students end this informative videotape lesson with a self-examination of their own diet. Supplement included. Collaborator: Donna Medellin, M.S., R.D., L.D. 32 min. c1997 Stock Number: 679 F.O.B. List Price US$89.00
Fundamental Human Nutrition
We are always told to eat nutritious foods, but why, exactly, are they an important part of any diet? This video examines the role nutrients play in cell maintenance, metabolic regulation, and energy sources. Students are presented with definitions and relevant information regarding each of the following classes of nutrients: carbohydrates, lipids, proteins, vitamins, minerals, and water. The effects of nutrient malnutrition, as well as too much of a particular nutrient, are presented. An excellent teaching supplement for any food and nutrition curriculum. 36 min. © 1996 Stock Number: 696 F.O.B. List Price US$79.00 Study Guide Stock#: 696SG F.O.B. List Price US$15.00
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