Listing all results (66)

Making Bread

In this resource from Bettys & Taylors, Cookery School Tutor Ann Reynolds, explains what ingredients are needed to make bread and the properties of each ingredient. In a series of film clips, she clearly explains each step of bread making: rubbing in, kneading, making shapes, proving and baking. The clips...

Cakes and Biscuits

In this resource from Bettys & Taylors, Cookery School Tutor Di Swann demonstrates the creaming method of cake making by making a lemon and lime drizzle cake, and the melt and mix method of biscuit making by making Anzac biscuits. The cake recipe referred to is available on the Cooking for Schools website....

Making Sauces

In this resource from Bettys & Taylors, Cookery School Tutor Amy Callin demonstrates how to make a basic white sauce and ensure the right consistency. She then demonstrates the ingredients to add to this to make a cheese sauce or a rum sauce. Lisa Bennison demonstrates how to make pesto. The clips are...

Making Pastry

In this resource from Bettys & Taylors, Head of the Cookery School Richard Jones looks at the ingredients for pastry and demonstrates rubbing in, dough making, rolling and baking blind. The clip is designed to be shown in class to demonstrate basic techniques or for use as a reminder for students.

Layering

In this resource from Bettys & Taylors, Cookery School Tutor Lisa Bennison demonstrates how different types of food and flavours can be layered on top of each other to create a more interesting and flavoursome dish. She takes six elements into account when layering a savoury vegetable tower: • flavour •...

Piping

In this resource from Bettys & Taylors, Cookery School Tutor Ann Reynolds demonstrates how to pipe icing on a cake, indicating the types of bag and nozzles she uses, how to fill the bag and how to create basic shapes. The clip is designed to be shown in class to demonstrate basic techniques or for use as a...

Exploding Jellybabies

Paul Walton, Head of Chemistry at York University, demonstrates the calorific content of food in this video produced by Bettys & Taylors. He drops a jelly baby into a boiling tube containing potassium chlorate, which oxidises the sugar to release energy in a dramatic exothermic reaction. This can be compared...

Denaturation

Paul Walton, Head of Chemistry at York University, demonstrates denaturation in this video produced by Bettys & Taylors. He models the structure of a protein using a piece of string to illustrate how it can change under certain conditions, affecting the properties of protein in food. Paul demonstrates this...

Boiling Vegetables

In this video produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the effect of boiling on the nutritional content of vegetables. He describes the relative sizes of the molecules of insoluble carbohydrates compared to those of soluble vitamins and minerals, and a...

Learning to Cook at Oathall Community College

In this Teachers TV video, Oathall Community College shows how it uses cross-curriculum teaching to teach students about local produce and cooking.

The school has a farm on the premises run by Howard Wood, Rural Dimension Manager, who wants to make the students aware of the direct link between growing...

Pages

View all publishers