Tertiary Catalogue

How does food get from the farm to our table? In this program we trace the route cereals, fruits, vegetables and dairy products take to get from the point of origin to the consumer. We also explore why there are often several processing steps in between before it can reach your plate. Show Less

Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical programme is led by an experienced industry chef, who demonstrates how to: classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find Fruit and Vegetable: Selection and Preparation an ideal introduction before progressing to Vegetable: Cooking Techniques. Show Less

Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat – all of which provide very different appearances, flavours and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking. Show Less

Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through: identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to Meat: Cooking Techniques, Meat: Selection and Preparation has plenty to offer for those with a passion for cooking. Show Less

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

Plants and animals rely on each other for food and energy. This programme explains how animals and plants within an ecosystem are all interconnected. The programme opens with a brief explanation of why every living organism needs energy. It then describes how plants and animals obtain their food and energy. Food chains and food webs are examined and analysed. Finally, the programme outlines the important role of scavengers and decomposers in an ecosystem. Show Less

Global food shortages are having devastating affects in many corners of the globe. This detailed, wide-ranging programme breaks down the different areas of food – from the availability and distribution, to why some people have more than others. Viewers will hear from leading health experts at Oxfam and the Red Cross, as they discuss why food inequity occurs and what’s being done to address the problem. An ideal resource for health, economic and geography learners in middle secondary, this programme offers essential viewing in understanding a range of current social and political issues. Show Less

Discover just how easy and fun baking can be. Join Chef Dave Christopherson in the kitchen as he demonstrates and explains how to make a variety of biscuits and quick breads. Step-by-step instructions take viewers through each recipe from start to finish, including: cream biscuits, scones, cranberry granola muffins, pancakes, banana bread, and cornbread. Show Less

Sustainable product design is one of the major focuses of food producers across the world, who are dedicated to providing the best for consumers and the environment both now and in the future. This film takes students on a journey looking at each stage of the design process, identifying some of the elements that have to be considered when looking at sustainable product design. The film also features examples of completed controlled assessment projects which demonstrate an understanding of a number of sustainability issues. Show Less

This programme investigates the factors that play significant roles in determining the foods we love and those we just can't stomach! With help from nutritionist Ros Ryan, and the experiences and opinions of everyday people from around the world, we reveal the physiological, psychological, social, and economic factors that affect our choice of foods. From satiety – our bodies telling us whether we are hungry or full – to positive and negative associations we have with certain foods, and the impact of culture, religion, lifestyle, peers, and the media, this is a rewarding examination of why we prefer certain types of foods over others. Show Less

Filmed within a school in Kent and with input from a senior examiner this film shows how to select and use appropriate sensory analysis techniques during various stages of the design process. It shows how to set up fair and effective tests and specifies how to record results in a way which can be easily analysed, encouraging students to create a detailed solution which meets the design specification and the needs of their target market. Show Less

Whether you're a newcomer to Chinese cooking or want to fine tune your skills, this video makes it easy to prepare healthful, classic Chinese dishes at home. Paulette Mitchell, cookbook author and world traveller, explains typical Asian ingredients, equipment, and techniques to guarantee success. She demonstrates Beef and Broccoli Stir-Fry, Mapo Tofu with Wheat-Flour Noodles, and Egg Drop Soup. Show Less

We are all getting smarter about how we can reduce our impact on the environment with the way we live – including the way we eat. ‘Farm-to-Table’ is the way we describe getting the raw produce to a restaurant with the least possible road miles, without the use of chemical pesticides or hormones. In this programme, we explore the basics of sustainable farming as we follow three chefs who leave big city jobs to carve out a place to grow fresh, healthy ingredients for their gourmet dishes. Discover sustainable and organic farming, and take a look at how fresh food travels from farm to table. Show Less

What is the difference between mincing and dicing? How do you whip an ingredient? Chef Dave Christopherson demonstrates a variety of food preparation techniques. The first segment covers the fundamentals of preparation, including hand washing and knife cuts. The second segment reviews the basics of cooking, from measuring to broiling to steaming and more. Show Less

Visy Packaging and Recycling and Vision Pack - in our quest to understand the ins and outs of food packaging. We begin by explaining why food is packaged and outlining the advantages and disadvantages of traditional metal, glass, cardboard and foil packaging. We then examine the impact of changing consumer demands on packaging trends and continue with a detailed exploration of modern plastic packaging, modified atmosphere packaging and aseptic packaging. We conclude with a special insight into the development of new sustainable packaging, such as the starch-based 'Plantic', which can be composted at home. Show Less

Vegetarianism is more than just not eating meat – it’s about smart eating. They key is to eat a varied, balanced diet of fruits, vegetables, and whole grains. Watch as Uncle Stevie helps his nephew prepare a simple meat-free meal of black bean chili and cornbread. Video includes: • Reasons for becoming a vegetarian • Types of vegetarians • Meatless meal ideas 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

Experience the sights and sounds of Italian food markets! Join chef and award-winning cookbook author Paulette Mitchell on a tour of Italian food markets. Filmed in Italy, viewers will be taken on a culinary journey to discover the fresh produce and ingredients that flavour Italian cuisine. Show Less

In densely populated Chinese cities, modern life contrasts with timeless traditions. A high value is placed on hard work, family ties, ancient philosophies, good luck, and very fresh food. Chinese market vendors handle food with care. Seafood and chickens are alive. Shoppers seek perfect produce. Freshness is so important that some Chinese housewives shop twice daily for meals that are appreciated not only for fine flavours but also for their health-promoting properties. Join cookbook author and world traveller Paulette Mitchell in Hong Kong, Shanghai, and Zhujiajiao, an ancient water town. See food markets that hum with activity both day and night. The Chinese come not only to shop but also to socialize and to savour noodles, dumplings, and many local specialties. The aromas and flavours are amazing. Show Less

Join chef and award-winning cookbook author Paulette Mitchell as she walks down grand boulevards and wanders through cobblestone streets in Paris, Nice, and Marseille while savouring the wonderful flavours and memorable sights of France. Visit sidewalk cafes and food markets, where you can see and taste distinctive French ingredients. Watch an interview with a Parisian woman, who talks about her life in the world capital. Learn about the French joie de vivre. Show Less

Whether you're a culinary novice or a master chef, the rules and tools of the kitchen are the same for everybody. There are hundreds of different appliances and utensils you can use to create a meal, but you have to know how to use them properly. This programme is essential viewing for anyone with an interest in working in a commercial kitchen. Chef Hemi Reidy takes us inside the restaurant kitchen where he weaves his magic for the daily dining pleasure of customers, and presents a lively and comprehensive look at using all sorts of tools, utensils and equipment in the kitchen. He takes us through areas including general kitchen safety and a range of OH&S areas; measuring and weighing, cutting, peeling, grating and crushing; mixing, whisking and processing; cooking equipment; and ergonomics and new technology. Show Less

The cuisine of Mexico is a fiesta – a celebration of the senses. Cookbook author and world traveller Paulette Mitchell explains traditional Mexican ingredients, such as fresh and dried chillies, tortillas, cheeses, vegetables, beans, and beverages. She demonstrates the preparation of tasty recipes including guacamole, two salsas, quesadillas, aguas frescas, and chilies rellenos, and she explains how to combine them into a festive meal that will delight family and friends. Show Less

Come along on a journey through the beautiful markets of Spain, the place to find traditional and exotic produce and other ingredients which provide the rich flavour of Spanish cuisine. Viewers will follow Paulette Mitchell, chef and award-winning cookbook author, inside several marketplaces to explore Spanish culture and food. Show Less

Join comedian Stevie Ray as he walks viewers step-by-step though the basics of stir-fry cooking. Learn about the essentials including the history the wok what utensils to use how to prepare rice and more! In a matter of minutes, Stevie prepares a simple and delicious chicken stir-fry. Show Less

When customers purchase mass produced food products they expect consistency in taste, texture, appearance and smell. Food companies spend large amount of money ensuring that all factors of quality control met the consumer's expectations. This program identifies the various levels of controls in place in Australia to ensure that the food provided to consumers is of high quality. The aim of food manufacturers is to prepare and market foods that will be safe to eat and that will have a reasonable shelf-life. This program explores the many factors on how quality can be measured in food manufacturing. Then the program examines the importance of quality control in food manufacture, due to the recent food poisoning outbreaks. It finishes by looking at who is responsible for quality assurance within a large food manufacturer. Show Less