Join the residents of Chesterwood as they compete in ‘The Great Chesterwood Lunch Box Lunch Off’. Cheer on Phyllis Ffancy, Biff “The Truck” McAdams, and newcomer Maverick Harrison as they prepare, pack and eat their school lunches to find out who has the most energy and concentration to keep up with their busy school schedule. In this program, the cast of whacky characters demonstrate the principles of a healthy school lunch. We learn how to select, prepare and pack a fun and nutritious lunch and discover the effects of both good and bad lunch box choices on your energy and concentration.
Subjects: Food Technology
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The Changing World of Food Packaging
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.
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Good Enough to Eat! Food Presentation and Service
If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal – whether at home or in a restaurant. Discussing the human body’s five senses, this program demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service.
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In the Kitchen: Utensils, Tools and Equipment
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 program 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.
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Competitive Marketing in Tourism
The marketing and management of a destination is increasingly becoming extremely competitive worldwide. Some destinations are more successful in terms of attracting tourism visitation and expenditure, than others. Obviously some destinations are blessed with attractive natural endowments, however given effective management and marketing strategies, a destination lacking in these features may also become competitive in tourism. Adopting a market orientation enables a destination to better meet the needs of the potential tourist and adapt accordingly to the dynamic nature of the tourism industry.
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A Moveable Feast
A Moveable Feast with America’s Favorite Chefs salutes cooking traditions across the globe and represents the diversity of food and culture that make America the world’s great melting pot. Join public television chefs Jose Andres, Lidia Bastianich, Rick Bayless, Chris Kimball, Ruth Reichl, and Ming Tsai as each chef cooks up a single course to create a complete moveable feast that starts with appetizers and ends with dessert.
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Preparing and Processing Foods
This program looks at why we preserve and process foods, how we do it in different cultures and the health considerations we need to take into account when we do it today. The preservation of food has been a life-saving practice in every human society since the dawn of time. In frozen climates, meat was kept in the ice. In tropical climates food was dried in the sun. In moderate climates salt and oil did the work. And this preservation allowed mankind to put down roots and create a society by remaining in one location. Each culture preserved their local food sources using the same basic methods of food preservation such as drying, freezing, fermenting, pickling and curing. But, within cultures, the preservation of food isn’t strictly for sustenance. There are also cultural aspects. All across the world there are many religious and celebratory occasions where the preservation of foods now has a social and customary meaning.
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Quality Control in Food Technology
TToday when we buy mass produced food products we expect consistent taste, texture, appearance and smell and a stringent standard of hygiene. Any divergence from this unspoken contract can result in disaster for the modern food producing company. Quality control is one of the most crucial factors of modern food technology the world over, yet it can be the hardest aspect to achieve. In this in-depth program we identify levels of control in different parts of the world, explore the many factors on how quality can be measured in food manufacturing and look at who is responsible for quality assurance within a large food manufacturer.
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Safety in the Commercial Kitchen
Commercial kitchens must adhere to strict workplace health and safety procedures to prevent harm, illness and accidents occurring to both staff and clientele. This program outlines the basic workplace health and safety guidelines for the average commercial kitchen including, personal safety, working with heat, electricity, gas and dangerous equipment, and food hygiene.
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Developments in the Food Industry: Science, Technology and the Environment
This video explores the impact of technology on food production and development of new and emerging foods. The content covers the changes in food products available and innovation in product development as result of consumer needs and expectations. Packaging will also be investigated as to its impact on food production and the environment.