Developing a Quality SausageDuration: 3min 24sWhere does the business get its ideas for new flavours of sausages from? This video looks at the importance of blending the right ingredients.Suitable for KS3 and KS4Click the following links and choose 'save to disk'download sample (1.5...
Exploring one of the main differences between a catering kitchen and a domestic kitchen.  Suitable for KS3 and 4  Duration: 1min 17s  To download a copy of the video, click here. 
Microbiological count controlled as meat fill deposited into foil trays. Mash potato and cheesy crumb topping piped by computer control. Pies pass through travelling grill and onto spiral freezer before being packaged, weighed and metal detected on assembly line.  Suitable for KS4 and KS5...
A well presented practical demonstration to a group of young food students. The young chef's presentation keeps the audience focused as he prepares a hot sandwich using humous, pitta bread, roast peppers, herbs and sirloin steak.  Suitable for KS3,4 and 5  Duration: 5mins...
An overview of the timescales and main stages involved in bringing a new sausage product to supermarket shelves.Suitable for KS3 and KS4Duration: 2min 49s