Learning on ScreenCatering Emulsions
- Synopsis
- Looks at the scientific principles of certain mixtures/suspensions, solution and colloidal systems and their applications in catering emulsions. Concepts such as stability, emulsifying agents and reversible emulsions are described and the principles illustrated by demonstrating the making of vinaigrette, mayonnaise, butter and ice-cream.
- Language
- English
- Country
- Great Britain
- Medium
- Video; Videocassette. Standard formats. col. 31 min.
- Year of production
- 1980
- Availability
- OUT OF DISTRIBUTION
- Uses
- Catering students
- Subjects
- Technology
- Keywords
- emulsifiers; food production and distribution; food technology
Credits
- Director
- Martin Hayden
- Writer
- Ian Wright
Production Company
Distributor
- Name
University of Brighton Media Services
- Notes
- NB. This distributor is no longer active
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