Tertiary Catalogue

Many dishes and recipes require you to bake ingredients. This video introduces the basic dry cookery method of baking, demonstrating how and when to bake foods and providing key tips for keeping safe around hot foods and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to shallow- or deep-fry ingredients. This video introduces the basic dry cookery method of shallow- and deep-frying, demonstrating how and when to shallow- or deep-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to dry-fry ingredients. This video introduces the basic dry cookery method of dry-frying, demonstrating how and when to dry-fry foods and providing key tips for keeping safe around hot temperatures. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to stir-fry ingredients. This video introduces the basic dry cookery method of stir-frying, demonstrating how and when to stir-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to pan-fry ingredients. This video introduces the basic dry cookery method of pan-frying, demonstrating how and when to pan-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to roast ingredients. This video introduces the basic dry cookery method of roasting, demonstrating how and when to roast foods and providing key tips for keeping safe around hot foods and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to grill ingredients. This video introduces the basic dry cookery method of grilling, demonstrating how and when to grill foods and providing key tips for keeping safe around hot foods and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to sous vide ingredients. This video introduces the basic moist cookery method of sous vide, demonstrating how and when to sous vide foods and providing key tips for keeping safe around hot liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to stew or braise ingredients. This video introduces the basic moist cookery methods of stewing and braising, demonstrating how and when to stew or braise foods and providing key tips for keeping safe around hot foods. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to steam ingredients. This video introduces the basic moist cookery method of steaming, demonstrating how and when to steam foods and providing key tips for keeping safe around steam. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to poach ingredients. This video introduces the basic moist cookery method of poaching, demonstrating how and when to poach foods and providing key tips for keeping safe around hot liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to blanch ingredients. This video introduces the basic moist cookery method of blanching, demonstrating how and when to blanch foods and providing key tips for keeping safe around boiling liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

Many dishes and recipes require you to boil ingredients. This video introduces the basic moist cookery method of boiling, demonstrating how and when to boil foods and providing key tips for keeping safe around boiling liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen. Show Less

This inspiring feature documentary follows internationally renowned zero-waste campaigner Joost Bakker as he builds a self-sustaining home, an ecosystem that provides its occupants with food, water, shelter and energy. Filmed in beautiful central Melbourne, Greenhouse by Joost is an uplifting look at the teamwork and ingenuity behind a paradigm-shifting project that bursts with life. Greenhouse by Joost is the winner of the Audience Award at the Melbourne International Film Festival and comes from the award-winning producers of 2040, The Australian Dream and That Sugar Film. Show Less

With a team including a chef, chemist and dietician, this fun and fascinating 2-part series take a closer look at the foods we all love, with some surprising results. Exploring the latest scientific research behind how they are grown, processed or cooked, the series illustrates that understanding how food works can help us eat healthier (and tastier!). The first episode profiles a variety of one of the world’s most popular fruits, the banana, currently under threat of extinction from a fungal disease. Visiting the scientists cultivating new varieties of disease resistant bananas, it appears that the perfect combination of flavour and texture is within their sights. The traditional craft of fruit preservation is supersized in the production of canned baked beans – and the team uncovers whether or not the process can actually increase the nutritional value of some canned goods. Physics and biology come into play in the science behind cooking the perfect medium-rare steak. A world of cascading chemical reactions is unveiled in a revolutionary new experiment that looks at how to get the flavour and texture of your steak just right. Show Less

With a team including a chef, chemist and dietician, this fun and fascinating 2-part series take a closer look at the foods we all love, with some surprising results. Exploring the latest scientific research behind how they are grown, processed or cooked, the series illustrates that understanding how food works can help us eat healthier (and tastier!). In the second episode, cutting edge science helps us to freeze fish so that they taste almost as good as when fresh. To see how far technology has come, a panel of sashimi lovers are subjected to the ultimate taste test: to see if they can taste the difference between fresh and cryogenically frozen kingfish. The scoop on why humans are hard-wired to desire junk food could be answered by the gelato-making process and a simple, mathematical formula. A specific ratio of carbohydrates, fats and salt can deliver the ‘bliss point’, targeting our brains’ reward system, and releasing the endorphins that makes us feel good. In stunning vineyards, sparkling wine is put under the microscope in the hope that every year will deliver a good vintage, and the chemistry of different hot and spicy foods provides some startling insights. Finally, a better understanding of some unusual crops could see them become the supermarket produce of the future. Show Less

“It’s all about the food, and about the reefs that provide that food,” Ocean Grown Abalone’s (OGA) Managing Director, Brad Adams, claims as he explains how the sustainable abalone reef system works. Adams grew up in remote western Australia along the Great Southern Reef, where he and his family have a deeply rooted relationship with aquaculture and the fishing industry. Show Less

For many new agricultural technologies, feasibility issues need to be considered before they can be adopted by farmers and businesses. This video explains why scientific verification and practical adoption of technology are both important and discusses the long-term aims of new technologies, with insight from scientists at agricultural research institutes. A highly relevant resource for senior secondary and tertiary students studying design technology, earth and environmental sciences or agriculture. Show Less

New technologies in the agricultural industry can have environmental, social and economic impacts. This video explores the technology that targets methane emissions, how fruit yield and quality can lead to greater profitability and how commercial farmers actually interact with technology, with insight from scientists at agricultural research institutes. A highly relevant resource for senior secondary and tertiary students studying design technology, earth and environmental sciences or agriculture. Show Less

Agricultural processes have a large-scale impact on natural resources and ecosystems and many businesses are turning to technology to help. This video introduces some issues that agricultural technologies aim to address, including water scarcity, farm waste and sustainability, with insight from scientists at agricultural research institutes. A highly relevant resource for senior secondary and tertiary students studying design technology, earth and environmental sciences or agriculture. Show Less