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Food Technology, Catering & Hospitality

Catering | Food Industry & Product Development | Food and kitchen safety | Food preparation and processing | Nutrition and Health | Hospitality and tourism

21st CENTURY FOODS Bonus Disc 
This DVD disc contains extra footage from the 21st Century Food series: extended interviews with TasteTech's technical manager Gary Grey and flavourist Danny Kite; a full demonstration of an industrial taste test in action; and a demonstration of how to make pastry with the City of Bristol College's chef lecturer, Nick Webb.
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ALL ABOUT FOOD ADDITIVES 
Most foods that we purchase for every day consumption, and those that we eat a little less often, contain additives of various descriptions. In fact humans have been using food additives for thousands of years, including salt, spices, colourings and flavourings.
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ALL ABOUT NUTRIENTS 
Are you eating enough of the right foods to keep yourself healthy? This (2009) programme for KS4-KS5 follows an 18 year old for a week and looks at the functions of nutrients as well as different types of food and energy sources and explores the nutritional dangers of not eating a balanced and nutritional diet. It covers:
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AN INTRODUCTION TO HOSPITALITY 
The hospitality industry is alive and growing worldwide. This programme provides a well rounded introduction to the industry ideal for those interested in a career in tourism or hospitality.
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ART OF FOOD PRESENTATION, THE 
Suitable for food technology and catering students, this chapterised DVD demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds.
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Avoid That Hazard! EQUIPMENT SAFETY IN THE KITCHEN 
Aimed at students aged 14-plus, this (2000) DVD aims to make students aware of the need to look out for, and avoid, potential hazards arising from the use of kitchen equipment. It deals with:
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BATCH AND CONTINUOUS PROCESSES Food Manufacturing Case Studies 
Suitable for food technology students, this (2005) DVD explains and compares two food manufacturing systems, batch processing and continuous processing. It first explains:
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Bringing It to the Boil: BASIC MOIST COOKING METHODS AND FOOD STORAGE 
Suitable for students aged 13-plus, this (2004) DVD introduces and demonstrates the basic moist cooking methods, and looks also at food storage systems and microwave ovens.
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BUYING AND STORING FOOD SAFELY 
Aimed at students aged 14-plus, this DVD demonstrates in an appealing and simple manner the best ways of selecting, purchasing and storing food to maintain its nutritional value, avoid food deterioration and avoid the risk of food poisoning. The programme explains in turn:
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CARBOHYDRATE 
Aimed at students aged 14-plus, this (2000) video explains the various forms of carbohydrate and its role in maintaining our health and well-being. It deals with:
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