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Great British Space Food

This video features celebrity chef, Heston Blumenthal, challenging the viewer to design a British themed meal for astronaut Tim Peake to eat on the International Space Station (ISS). The video features some footage of astronaut on the ISS to illustrate the point that the food will have to be eaten in a weightless...

Energy Trilemma Activities

There is a delicate balance between the three main areas of our energy future; security, accessibility and sustainability. This is known as the energy trilemma. How we manage these areas is a tricky task.

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Food in Space

This clip, from NASA, shows what types of food astronauts eat in space and how the food must be lightweight, nutritional, take up little volume and be long-lasting. A classroom activity is also included that investigates suitable foods and containers. This may be used at Key Stage Three or adapted for use at Key...

Oxidisation

Paul Walton, Head of Chemistry at York University, demonstrates how to avoid the oxidation of food in this short video clip produced by Bettys & Taylors. He explains the process of enzymatic browning in apples, the loss of antioxidants during boiling and how to prepare food to maintain its appearance and...

Changing Molecules

In this video clip produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the changing behaviour of protein molecules in egg. He models the effect of agitation on the tertiary structure of globular protein molecules using a piece of string to represent the amino acid...

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...

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