It is found on the YouTube channel called The Food Tech Teacher. The video features GCSE Food Preparation and Nutrition Multiple Choice Questions to help students to prepare for their GCSE exam. The answers are found on the Youtube page.

This video helps understanding of sensory analysis. It includes: Preference tests: paired preference, hedonic. Grading tests: ranking, rating and profiling Discrimination tests: triangle. There are questions throughout too to assess understanding.

This short video discusses: Functions of proteins Essential and non-essential amino acids HBV & LBV proteins Protein alternatives Dietary Reference Values for protein Deficiency & excess or protein in the diet There are questions throughout to test understanding To slow down the video press the settings button (looks like a flower and choose playback speed)

Discusses flour, baking powder and bicarbonate of soda and their functional and chemical properties. There are questions at the end to assess learning.

The use of bacteria and mould in the making of cheese The stages of cheese making How bacteria creates cheese What causes cheese to become blue? What is the white rind on Brie and Camembert? How does Swiss cheese get its holes? Can be used as a homework task.

Discusses: BMR PAL Energy balance Recommended percentages of nutrients Includes questions to assess learning

Useful for DT students. Turning recycled plastic into a keyfob and jewellery. Video showing how to make a a keyfob and jewellery from recycled plastic using a sandwich maker. I used HDPE plastic from milk cartons and shampoo bottles, etc. https://www.youtube.com/watch?v=YV-BwbHyUKc&t=74s

Slides discussing the functional and chemical properties of protein for GCSE food students

To fillet the sea bass you will need: A sea bass Sharp knife (filleting knife) Blue chopping board (I am using a white one to help you see what I am doing) Scissors Damp cloth Kitchen roll

What causes pastry faults and what can be done to prevent them?

https://youtu.be/GyAa4qLXl0c GCSE Food (Fats) - You need to learn about: Saturated fats Unsaturated fats (monounsaturated and polyunsaturated) Functions of fat Main sources of fat Dietary reference value for fats Effects of deficiency and excess There are also questions throughout to assess knowledge

Video showing to make the following 6 pasta shapes by hand: Fusilli Fettucine Linguine Bow Ties Penne Gnocci

Discusses fortification and enrichments of foods. Made for food GCSE students. Includes questions to assess knowledge.

Short video showing students how to make couscous salad https://www.youtube.com/watch?v=-rxVE92KSUk Ingredients 1 stock cube 175ml boiling water 1 tomato 1 or 2 spring onions 1/4 cucumber 1/2 bell pepper 50g cheese 3/4 dried apricots Salad dressing

‘The Food Tech Teacher’ on YouTube A batch of videos featuring popular dishes made by food technology students. Videos include helpful information to aid students’ learning. https://www.youtube.com/channel/UCKutGu_w4mAImkAUOip1cnw

Quick and easy tasty quiche. Ingredients 180g plain flour 90g butter A little water 2 eggs 150ml milk 100g cheese Additional ingredients: ham, bacon, bell pepper, mushrooms, etc., 8 inch round or square tin Notes: Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. The right ratio of milk to eggs allows the protein in the eggs to coagulate and set the quiche. Also, the eggs enhance the shortcrust pastry flavour and provide proteins, which help bind it.

Ingredients 140g plain flour or strong flour (extra for dusting) 1 teaspoon salt 1 egg Water Method Mix flour and salt in a bowl Add a beaten egg and stir Add a little water to create dough Knead for a few minutes Wrap in clingfilm and leave to rest for 20 minutes

Short video showing students how to make cheese cake (Idon’t think it matters if the biscuit base is put into the fridge to chill - it still tastes delicious). https://youtu.be/218yCm241Ss Ingredients 1 lemon 120g digestive biscuits 50g butter or margarine 100g double or whipped cream 100g condensed milk 18cm flan or cake tin Method Melt the butter in a saucepan and take off the hob Crush the biscuits with a rolling pin Add biscuits to a flan dish or similar and press down with a spoon Whip the cream and add condensed milk Mix and then add half the zest to the mixture Add the lemon juice and stir Spread the mixture on top of the biscuit base Add the zest on top and chill in the refrigerator

Ingredients (for 6 fairy cakes) 50g self raising flour 50g margarine 50g caster sugar 1 egg 3/4 tablespoons icing sugar Juice of half a lemon (optional as water may be used instead) Sprinkles or sweets to decorate cakes Cake cases and cake tin Method Sieve flour into a mixing bowl Add the butter/marg, sugar and egg to the flour and beat Place the mixture into cake cases Bake in a preheated oven at 180 C/160 fan oven Bake for around 15 minutes until golden Allow to cool Mix icing sugar and lemon juice or water to make the icing Spoon over the top of the cakes and then add sprinkles

YouTube video showing students how to joint a chicken. Useful for NEA 2 coursework.

Ingredients (6 mince pies) 140g plain flour 70g butter or margarine 35g caster sugar Pinch of salt Small amount of water 1 egg Optional: icing sugar Pastry cutters Baking tray with shallow holes Method Rub together the butter and flour in a mixing bowl Now add the sugar and salt Make a dough - you may a very small amount of water Roll out the dough on a floured surface Use pastry cutters to cut out the base and the lid of the mince pies Spoon in mincemeat for each pie Put on each lid Brush beaten egg over the top Cook in a preheated oven at 200C/180C/gas mark 6 for around 20 minutes until golden Leave to cool for around 5 minutes Sieve icing sugar over the top of them Store in an airtight container