Design & Technology/Food Technology

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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 MEAT
Aimed at students aged 14-plus, this (2001) DVD provides information about meat, looking at:
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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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ALL IN A DAY'S EATING
Aimed at students aged 14-plus, this video explains:
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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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