Films for the Humanities and Sciences - What's for Dinner? Planning a Menu

What’s for Dinner? Planning a Menu

Distinguished graduate of The French Culinary Institute, chef, author, and food service consultant Mark Sherwood introduces the five principles of menu planning during the preparation of a well-balanced five-course meal. Each course focuses on a single principle, so the instructor can stop between courses to comment and reinforce key points. Chef Sherwood also provides numerous tips on selecting quality foods, saving time in the kitchen, and basic kitchen protocols along the way.

Today’s Menu

• seviche (and comments on the availability of fresh ingredients)

• beef consommé (and insights into preparation time)

• two salads (and advice on the cost of ingredients)

• tarragon chicken (and tips on nutrition)

• frozen chocolate soufflé (and ideas on presentation)

A viewable/printable instructor’s guide is available online. A Meridian Production. (67 minutes)

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Item#: BVL11829
Copyright date: ©2001
DVD ISBN 978-1-4213-1791-5


DVD	$99.95
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3-Year Streaming	$99.95

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