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Covers the dangers present in everyone’s kitchen - food poisoning, pan fires, allowing foods to spoil because they weren’t refrigerated, storing and packaging improperly, and under-cooking.
Penelope Spheeris’ mammoth trio of documentaries devoted to the alternative rock scene and the lives of young people in Los Angeles, originally released between 1981 and 1998, is now on Blu-ray. Dr Helen...
Shows pupils using computer programs to explore kitchen design (TASK), to analyse nutritional content of food (MICRODIET), food costs (BEEBCALC) and in creative design (MOSAIC).
Looks at the role of information technology in the food industry, particularly at 1) market research: how consumer trends are analysed using bar coding and loyalty card schemes, and using the New Foods...
Uses a Sainsbury’s ready-meal case study to help students consider the characteristics and properties of food and use that information to decide how, when and why to use different materials in their...
This DVD covers the main practical skills needed when catering for an event and running a restaurant, in particular the preparation and presentation of meals. It also looks at topics including the use of...
This is an introduction to the main practical skills needed when catering for an event and running a restaurant. This part concentrates on food presentation, meal service and table settings. Specific topics...
Suitable for food technology and catering students, this programme highlights the potential hazards in commercial kitchens and explains how they can be avoided. It deals with: Heat - dealing safely with hot...
All obvious dangers - carelessness with electricity, biolign liquids, sharp utensils, etc - are covered. Also advice on storing food properly, care in cooking, washing and ironing, and what to do in case of...
Describes a slips risk assessment model together with the hierarchy of slips control measures. Reviews the technical considerations of the measurement and selection of floor materials. Covers various working...
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