Meridian Food Preparation Products
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Planning A Dinner Party - Three high school friends decide to have a dinner party. What starts as a “great idea” quickly becomes a little more complicated as they discover the important steps necessary to puii off a suc­cessful dinner. Finding a theme, planning a menu, making the guest list, choosing invitations, buying and serving the food, not to mention cooking and clean-up all come into play as our teens begin to plan. This useful video offers tips for the experienced and the inexperienced host and hostess, whether arranging a dinner party for five or six friends, preparing for a group of 15 or 20, or catering that first graduation party buffet. A great party is simply a matter of planning and preparation ~- follow the guidelines and we guarantee the results! 14 minutes FDJ26077

 89.00

 
The Tools for Success - The perfect supplement to any foods, nutrition, or cooking curriculum, this value-priced series gives an overview of “tools” for cooks and kitchens. Young consumers are easily overwhelmed by the saturated market of electric kitchen appliances and fall into the trap of high-priced convenience items. Now you can prevent them from making expensive mistakes by explaining exactly which electric tools and utensils are necessary in the kitchen, and which may be excessive. Finally, give students a practical understanding of tableware and how to go about making smart purchases that meet their individual cooking and serving needs.
Portable Electric Appliances 2227-MG1

52.00

 
Selecting Tableware. 14 minutes 2256-MG1

52.00

 
Tools for Success Series. 12 minutes 2242-MG1

79.00

 
Cooking For One Or Two - Single adults or couples face some challenges in learning to prepare smaller, healthy, nutritious meals — especially if working on a limited budget. Eating out is an option, hut it can be expensive. On the other hand, who wants to come home every night and heat a can of soup! This video covers menu planning, shopping, meal preparation and nutrition for smaller households. Special emphasis is placed on the quantity of food purchased as well as tips that will help viewers select and store food easily and efficiently. We’ll see a variety of menus and learn how to purchase food items that can be used for several meals. We’ll also discuss how to shop when cabinet and freezer space are limited. What a great way to plan and cook healthy nutritious meals in smaller portions while becoming a good consumer. 13 minutes FDJ25110

74.00

 
Cooking with Healthy Seasonings - Join our animated friends.. herbs and spices.. .as they take us on a journey of culinary discovery. Not only do our narrators discuss the benefits of using healthy seasonings in place of salt and pep­per, hut offer some historical background including a little bit about where they come from. Several simple recipes are provided along with an explanation of how various dishes can be enhanced by simple spices. If you’re looking for a slightly different approach to a worthwhile subject, check out Cooking With Healthy Seasonings! 12 minutes FDJ25112

79.00

 
Measuring Solids & Liquids - Review of equipment to use for best results, including a demon­stration of measuring techniques for solid, liquid and dry substances. 8 minutes 2218-MG1

45.00

 
Microwave Cooking - Beyond re-heating and defrosting, microwaves provide easy and nutritious meals in a fraction of the time. This video demon­strates cooking techniques, safe utensils and other factors that affect microwave cooking. 11 minutes FDJ25908

52.00

 
Selection and Preparation of Meats - In order to prevent bacteria and food-borne illnesses in the kitchen, now is the time to introduce young consumers to the basics of properly selecting and storing seafood, poultry, and meats. We simply cannot live without a healthy, yet diverse diet of proteins. After the initial precautions are taken, this value- priced series explains a variety of practical recipes and cooking procedures for different types of seafood, poultry, beef, and pork.
Selecting and Storing Seafood 12 minutes 2201-MG1

52.00

 
Selecting, Storing, and Preparing Poultry. 12 minutes 2202-MG1

52.00

 
Selecting and Storing Meats 8 minutes 2213-MG1

49.00

 
Preparing Seafood . 13 minutes 2212-MG1

52.00

 
Preparing Meats 2214-MG1

52.00

 

Preparation Series

2243-MG1

139.00

 
Selecting And Storing Fruits & Vegetables - How do you tell if a banana’s ripe? Is it OK to buy apples and cut out the bruises? Will a tomato or a pear continue to ripen? Can anyone really pick a ripe watermelon? Should grapes be ­washed? Different fruits and vegetable need different kinds of selection guidelines and storage procedures. Viewers of this video will learn how to properly select many types of fruits and vegetables; how to determine quality and ripeness; what is and is not acceptable in appearance; and how to store fresh items.12 minutes 2244-MG1

 59.00

 
Preparing Vegetables - Healthy, delicious and appealing...whether raw or cooked,. vegetables are an important part of a healthy diet$ This video examines various ways to prepare vegetable toj retain nutritive value, color, texture and flavor. Details sim­mering, steaming, baking/roasting, microwave and others. 12 minutes 2216-MG1

 49.00

 
Quickbreads - Examples of the 3 types of quickhreads. . .pour hatters, drop hat­ters and doughs. . .are given along with the muffin and biscuit methods of preparing quickbreads. Also includes tips on preparation and storage. 13 minutes 2223-MG1

 52.00

 
Light Cuisine Series... Mexican, Italian and Oriental - Choosing to eat healthy can be a problem.. .especially for younger viewers. So, make it easy and fun by showing this series of three r videos on Mexican, Italian and Oriental cooking. Each video pro­vides step-by-step instructions as our on-screen host, Lisa, prepares y two or three dishes that contain less fat and fewer calories than usu­ally found in the same or similar dishes. The videos also contain an introduction detailing light cooking and the benefits of a low-fat, low Y cholesterol diet. Not only are these dishes healthier, but we guaran­tee they’re easy to fix and use food items that are readily available. You may even have time to prepare them during class since all recipes are included in the viewer’s guide! What a great way to reinforce a nutrition unit, a cooking unit or as part of a healthy lifestyle section.
Light Cuisine Mexican. 26 minutes 2251-MG1

 79.00

 
Light Cuisine Italian 17 minutes 2252-MG1

 79.00

 
Light Cuisine Oriental 30 minutes 2253-MG1

 79.00

 
Light Cuisine Series 2254Set-Mg1

 199.00

 
Timing And Organization In Food Preparation - How do you get a meal to the table. ..piping hot and ready to eat.. .at the right time? Luck? Actually, it’s all in the timing and this video provides the viewer with five basic steps to help develop this skill. 10 minutes 2211-MG1

 49.00

 
Ecology In The Kitchen - Covers the wise management of our natural resources, including food,
water and energy. Discusses conserving water, gas and electricity as well as the benefits of recycling aluminum, glass, plastic and newspaper. 13 minutes
2225-MG1

52.00

 
Multicultural Foods - This two-video set examines foods from different areas of the world. Includes French, Greek, Chinese, Indian, Italian, Lebanese, Japanese, German, Thai, Bali and Indonesian. Each segment is then followed by the nutritional values of the food featured. set of 2 . 41 minutes and 36 minutes N7434V-MG1

79.95

 
Food: A Multi-Cultural Feast - This video examines the multi-cultural origins of many foods, including many culinary tidbits like sauerkraut is Chinese and chili isn’t Mexican. It will also help student recognize that other cultures may find some American eating habits repulsive. Viewing this video should offer your students a different perspective of other cultures. set of 2 . 20 minutes LS218-MG1

 89.00

 
Food Presentation - Preparing food is more than cooking... it is a form of self expression. Meal appeal is as pleasurable to the eye as to the tastebuds and truly good cooks know that everything in a meal should work together to create a pleasing whole. Color, shape and size, texture and flavor as well as appearance together create a culinary “work of art”. Simple garnishes are demonstrated as well as tips for arranging foods creatively. 16 minutes 2247-MG1

 72.00

 
Foods From Other Lands - Familiar and unfamiliar dishes are prepared with occasional historical anecdotes. Visits with international families also offer unique menus. 14 minutes 2207-MG1

 52.00

 
Setting The Table - Three main types of table settings are described and shown: 1) family style; 2) buffet style; 3) formal service. Items are added one at a time to reinforce order of settings. 11 minutes 2260a-MG1

 49.00

 
The Uncle Chef Show: “The Great American Hamburger”- This video not only explains the lore surrounding this typical American food staple, but clearly shows the correct method of preparation. A live audience observes and contributes to the in-studio segment of the program, as Uncle Chef, his “kid-assistants”, and such colorful characters as Charlene Chuckwagon, Steve Safety and Roving reporter, Bonnie, cook and dress the burgers. In addition, Uncle Chef and his expert on edible, Farmer John, par­ticipate in an on-location segment filmed at a real, working chuck wagon in Breckenridge, Colorado. 28 minutes 2261-MG1

89.00

 
The Uncle Chef Show: Cleanliness Is Next To Chefliness - Uncle Chef, the winner of the National Educational Media Network’s Silver Apple Award, provides a thorough yet engaging cooking lesson for the younger set. While two staff members roam through the audience entertain­ing questions and responses from kids, the “Cleanliness Cop” makes a special appearance to check up on Uncle Chef as he prepares a Caesar salad and a cheese pizza. A second segment focuses on Uncle Chef and his pal Farmer John as they travel to a dairy farm to show how and where dairy products come from. 28 minutes 2260-MG1

89.00

 
Uncle Chef Series 2260Set-MG1

149.00

 
The Menu - Have you ever eaten a wonderful meal and asked the cook for his or her secret only to hear, “It was just a pinch of this and a dash of that?” While creativity may be the answer to a good meal by an expert chef, this specially-priced series proves that there is a method to their madness. Simple tips are given throughout these videos for enhancing the flavor and appearance of all our favorite foods. Even the world’s most renowned chefs got their start with an ele­mentary cooking lesson. Place your students on the path to quality cooking by teaching them the basics of flavor, substi­tuting ingredients, decorating and displaying, and considering the healthful properties of various foods.
 Edible Art: Basic Cake Decorating. 16 minutes 2239-MG1

57.00

 
Herbs and Spices. 17 minutes 2203-MG1

57.00

 
Light is Right: Cooking for Health. 93 minutes 2230-MG

69.00

 
Substituting Ingredients 2204-MG1

 49.00

 
The Menu Series 2229Set-MG1

 110.00

 

Mid-Atlantic Training, 143 William Street, South River NJ 08882 Phone 800-776-8093

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