Series: Food Technology
What do magpies, dugongs, goannas, yams, pie floaters, European vegetables and swans have in common? This clip explains, as animated pair Norman and Miranda serve up a timeline of Australian culinary history – from millennia before British settlement across more than two centuries since colonisation, to the multitude of influences on today’s cuisine. It is an engaging and easily-digested resource for lower to middle secondary students. Show Less
Bush foods - or bush tucker - have been consumed for thousands of years in Australia, and it makes us unique in the world when it comes to cuisine. For most of the time humans have been consuming bush foods they have done so on a non-cultivated, non-commercial basis. In recent decades however, some of Australia's bush tucker is being harvested commercially and sold around the world. Many will be familiar with our native meats - kangaroo, crocodile and emu - but there are dozens of plants and fruits that can form nutritious and very tasty additions to our diet. These foods include bush tomato, Davidson plums, Kakadu plums, macadamia nuts, mountain pepper and pepperberry, native mint, quandong, wattleseed and wild rosella. This highly engaging and interesting learning resource examines a range of Australian bush foods and looks at both traditional and commercial uses. Show Less
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. They are added for a variety of reasons, including to preserve, enhance flavour and boost nutritional value. The food additive industry turns over billions of dollars every year globally. This film looks at food additives, including colours, flavours, emulsifiers, gelling agents and stabilizers, preservatives and antioxidants, and processing aids. It delves into why different types of additives are used and common examples of each type. It features an interview with food scientist, Leif Lundin, who explains a range of information and ideas about the various aspects of food additives covered in this program. Using a range of footage and clear, concise narration, this film is an outstanding resource for senior learners at secondary level, and further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality. Show Less
This program looks at how meat is presented for purchase to the consumer, showing what producers are doing to address dietary and health concerns.
Our body does not function efficiently without the correct amounts of specific nutrients. Diet related diseases result from excessive quantities of some foods and their associated nutrients. Insufficient quantities of certain nutrients can also cause health related illness. This program explores the function of nutrients, the reason why we need to eat balanced nutritional foods, and what health problems may result if we do not eat properly. Show Less
Eggs are one of the most versatile ingredients we have. Whether it's a delicious sweet cake, a savoury omelette, or just a perfectly poached egg, there is almost no limit to the beautiful foods you can make using an egg. In this practical programme, Chef Dave Christopherson discovers the uses of various sizes and grades of eggs, explains what the eggshell's colour means, and examines egg nutrients, how to store eggs, the best cooking temperatures and more. Demonstrating a variety of delicious, easy to prepare egg dishes, including scrambled, sunny side up, over easy egg, and basted eggs, Chef Dave also tackles hollandaise sauce, omelettes, strata, frittata, and quiche and more. Show Less
Grains are the "staff of life". Do your students think grain comes in a cereal box or a plastic wrapped loaf of bread? This program is a quick tour through the world of grains from staples such as rice, wheat and corn to lesser known grains such as buckwheat, kasha, and quinoa. Show Less
Hazards in the kitchen come in all shapes and sizes, from knives and hot oil, to pressure cookers, refrigerators, cookers and microwaves. It's important for students to learn how to identify potential dangers and avoid them. This programme looks at the safe use of tools and equipment in the commercial kitchen. Show Less
The first in a two-part series, this practical guide looks at many basic techniques used in cake decorating.
This program focuses on the preparation of meals and their presentation. We first look at the range of knives used by chefs. Presentation and garnishes come next, including julienne vegetables, deep fried vegetable crisps, turned mushrooms, radish roses, fanned strawberries, segmented oranges and carrot curls. This program also demonstrates plating a meal, featuring an entree, two types of main course, and a dessert. Show Less
This programme looks at more advanced techniques used in cake decorating, including doing transfers, coloured piping and collars and three different techniques for creating icing roses.
This instructive programme explains the "moist heat" cooking methods such as boiling, blanching, poaching, steaming, stewing and braising, as well as microwave cooking.
It is useful to understand what actually happens to food when it is prepared and cooked. This film examines the physical and chemical changes that take place. Set in a commercial kitchen, a simple egg sponge is used to demonstrate processes such as: aeration, denaturation, coagulation, gelatinisation, browning reactions, emulsification, and crystallisation. Show Less
This video will demonstrate one way to use chicken on the bone by making a casserole.
Traces the production of chicken meat, from newly hatched eggs to the processed meat we buy from supermarkets and takeaway shops. Featuring a detailed description of processing techniques, food handling methods, and a discussion of industry issues such as the use of antibiotics, growth promoters, and disease control; this programme is a comprehensive guide to this specialised area of food production in Australia. Warning: Some processing scenes may distress viewers. Show Less
This video shows how to prepare a quick and easy stir fry with vegetables.
This programme will teach students the essential skills necessary to make delicious baked goods, looking specifically at: rolled sugar cookies, oatmeal, walnut and dried cranberry drop cookies, rice krispies, brownies, sponge cake, white cake, boxed cake mix and clafouti. The recipes included in this film are featured in the resource pack. Show Less
This video demonstrates how to prepare a simple quick fish dish.
Do you know how to chop, dice and grate? How do you enhance the flavour of a dish simply by steaming, frying or grilling, and which method is best? What is rubbing in, creaming, melting in and whisking? How do you work with pastry successfully and what is the easiest way to separate eggs? In this fun and fast-paced 'Jamie Oliver' style programme, demonstrations of twelve of the most common cooking techniques will help anyone to learn the basic techniques of food preparation and cooking. With the basic skills in hand, viewers will be inspired to create their own mouth-watering sensations. Show Less
Australian food is an eclectic blend of many different cultures. This program explores the origins of many popular Australian foods and what it is that makes them Australian. Beginning with the British colonisation and family favourites such as the traditional Sunday roast, we explore how the migration of the Chinese and Europeans after WW2 introduced Australia to many new culinary delights, and influenced the food we eat today. We introduce the emergence of 'fusion foods' and discuss the growing popularity of Australian bush foods and how the bush food industry is expanding into international markets. Show Less
The programme guides students through the process of selecting nutritious ingredients and adapting simple recipes to prepare a healthy and delicious lunch or main meal for themselves, or perhaps even their whole family. We demonstrate how to prepare a selection of lunch and main meals, showing how to use kitchen equipment safely, while having fun cooking for yourself. Show your students that there’s more to self-catering than chips and take-aways! Show Less
This programme looks at the function of food and the nutrients that we require to maintain an adequate balanced diet. We find out how our nutritional requirements vary at different stages of the lifespan, and how we can design menus that will fit in with our lifestyle and reflect a balanced diet in order to meet our needs. Show Less
Take a walk down the aisle of any supermarket or chemist these days and you are bound to be confronted by shelves full of nutrient supplements, ranging from vitamin A to zinc. But are they worth the price you pay for them? This information-packed program takes a balanced look at the essential nutrients needed by the body, the type of person who is most likely to take dietary supplements, and what differences - both good and bad - they can make to our everyday life. This program is a fresh look at a modern multi-billion dollar industry, including the rules of product labeling, and the cunning marketing that leverages off well-known sporting celebrities. Show Less
Consumer drivers are constantly evolving and have a major impact on the development, design and commercial success of new food products. This video discusses emerging drivers such as health and wellness, environmental concerns and animal welfare. Interviews with food innovators from the Monash Food Innovation Centre and CSIRO make this key viewing for food studies at a senior secondary level or higher. Show Less
Supermarket shelves are stocked high with products targeting popular food trends and diets but, as the resources on our planet become more precious, food businesses are moving towards solving real-world problems, like sustainability and food waste, via new food products. How do businesses choose a problem to focus on, and what are the initial steps in the food design process to turn the bud of an idea into a feasible concept? Ideal for senior-secondary and higher education audiences, this programme explores these questions. Show Less