Listing all results (65)

Bicarbonates

In this video clip produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the reaction of sodium bicarbonate with hydrochloric acid, explaining how carbon dioxide can be released from carbonates either by heating or by reaction with an acid, which makes them a useful...

Emulsions

Paul Walton, Head of Chemistry at York University, demonstrates emulsification in this short video clip produced by Bettys & Taylors. He shows how an agent such as an egg, mustard or honey can be used as an emulsifier to bind hydrophilic and hydrophobic molecules together. He demonstrates this by mixing oil...

Preparing Vegetables

This resource from Bettys & Taylors features a tutor from Bettys Cookery School demonstrating how to select the correct knife and chopping board for vegetables, and then how to prepare a selection of vegetables and herbs, including carrots, leeks, garlic, chilli, lemongrass and herbs. She...

Meat and Fish

In this resource from Bettys & Taylors, Cookery School Tutor Amy Callin demonstrates the properties of meat and fish. The film clips include:

* Comparing the amount of fat and connective tissue in different cuts of meat and how this affects the cooking time. * The process of browning meat...

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...

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...

Pages

View all publishers