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The A To Z Of Dairy Products
| This free booklet is designed as a brief guide to a variety of nutritional and technological aspects of milk and milk products. Entries are arranged alphabetically. Tables provide compositional data on the different types of milk and the range of products made from it.
Author(s):
Publisher: The Dairy Council
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Post 16
Subject(s):
Order from:
Address: 5-7 John Princes Street, London, W1M 0AP
Tel. No.: 020 7499 7822
Fax:
Email: enquiry@ndc.uk.com
View web site
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B N F Interactive Food and Nutrition
| This CD-Rom includes a food and nutrition database, a virtual factory visit, nutritional analysis and video and slide-show presentations.
Author(s):
Publisher: British Nutrition Foundation
ISBN:
Year of publication:
Format: CD Rom
Size:
Age range: KS3
Subject(s):
Order from: The Publications Officer
Address: High Holborn House, 52-54 High Holborn, London, WC1V 6RQ
Tel. No.: 020 7404 6504
Fax: 020 7404 6747
Email: postbox@nutrition.org.uk
View web site
Price: £60.00
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Cholesterol: the Facts
| A free 6 page leaflet about cholesterol.
Author(s):
Publisher: British Egg Information Service
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
Order from: British Egg Information Service
Address: 126-128 Cromwell Road, London, SW7 4ET
Tel. No.: 020 7370 7411
Fax: 020 7373 3926
Email: info@britegg.co.uk
View web site
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Christian Festivals Cookbook
| A look at the foods eaten at key festivals within the Christian religion, accompanied by illustrated recipes for the young cook to try. See how special Christian days are celebrated, from an Easter dove made out of sweet dough to couscous, eaten at Christmas in West Africa.
Author(s): Saviour Pirotta
Publisher: Hodder Wayland
ISBN:
Year of publication: 2001
Format:
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 130 Milton Park, Abingdon, Oxon, OX14 4SB
Tel. No.: 01235 400 400
Fax: 01235 400 454
Email: orders@bookpoint.co.uk
view website
Price: £4.99
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Collins Design and Technology - Food Foundation course
| Collins Food Foundation Course has been written to accompany the highly successful Collins Design and Technology Foundation Course to provide complete support for 11 - 14 D&T. It familiarises pupils with industrial practices. Uses case studies of new products to enhance pupils understanding of the designing and making process.
Author(s): Eileen Chapman, Janet Inglis and Sue Plews
Publisher: Collins Educational
ISBN: 0-00-329491-9
Year of publication: 1999
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Collins Educational
Address: Harper Collins Publishers, FREEPOST GW 2446,, Bishopbriggs, Glasgow, G64 1BR
Tel. No.: 0870 787 1612
Fax: 0870 787 1720
Email: education@harpercollins.co.uk
view website
Price: £10.99
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Collins Real-World Technology - Food technology
| Written to support GCSE Food Technology and GNVQ Manufacturing, Food Technology provides all the necessary skills and knowledge required to design and make quality food products. Throughout, this book links students’ skills to food manufacturing in the real world, and it also include two in-depth studies of new food products.
Author(s): Janet Inglis & Sue Plews
Publisher: Collins Educational
ISBN: 0-00-329490-0
Year of publication: 1998
Format: Book
Size:
Age range: KS4
Subject(s):
Order from: Collins Education
Address: Harper Collins Publishers, FREEPOST GW 2446, Bishopbriggs, Glasgow, G64 1BR
Tel. No.: 0870 787 1612
Fax: 0870 787 172012
Email: education@harpercollins.co.uk
view website
Price: £14.50
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Cream - Technical Profile
| This technical profile covers the production and manufacture of different types of cream. Possible defects in manufacture are described together with heat treatment and the legislation governing production. Free.
Author(s):
Publisher: The Dairy Council
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 5-7 John Princes Street, London, W1M 0AP
Tel. No.: 020 7499 7822
Fax:
Email: enquiry@ndc.uk.com
View web site
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The Dairy - Factsheet 4
| This free factsheet explains the heat treatment and bottling of milk. The processes of Pasteurisation, Homogenisation, Sterilisation and Ultra Heat Treatment are described, followed by bottling and capping.
Author(s):
Publisher: The Dairy Council
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 5-7 John Princes Street, London, W1M 0AP
Tel. No.: 020 7499 7822
Fax:
Email: enquiry@ndc.uk.com
View web site
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Dairy products production kit
| This kit contains the materials, methods and background for students to follow the principles involved in the manufacture of some major milk products. Cheese, junket, ice cream, yoghurt, butter, plastic and glue are included. Also looks at making milk for those unable to digest lactose.
Author(s):
Publisher: Educational + Scientific Products Ltd
ISBN:
Year of publication:
Format: Teaching Pack
Size:
Age range: KS4
Subject(s):
Order from:
Address: A2 Dominion Way, Rustington,West Sussex, BN16 3HQ
Tel. No.: 01903 773 340
Fax: 01903 771108
Email: sales@espmodels.co.uk
View web site
Price: £60.83 |
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A dictionary of food and nutrition
| Over 6000 entries on all aspects of food and nutrition, diet and health. Guidance is given on which foods are sources of nutrients and appendices include vitamins, food additives and nutrient intakes.
Author(s):
Publisher: Oxford University Press
ISBN: 019 280006 X
Year of publication:
Format: Book
Size:
Age range: Secondary
Subject(s):
Order from: Oxford University Press
Address: Education Supply Section
Saxon Way West
Corby, NN18 9ES Northants
Tel. No.: 01536 741171
Fax: 01536 454519
Email: schools.orders@oup.co.uk
View web site
Price: £9.99
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Dinner winners
| Follow a group of teenagers through the stages of their technology project as they set about changing the face of school meals. 8 x A3 colour cartoon posters, focus on: Market Research Health and Nutrition Design Specification and Product Development Menu Planning Portion Control and Costing Promotion and Evaluation This pack also contains: Information/Activity Sheets Resource/Data Sheets Worksheets Teachers' Notes Free.
Author(s):
Publisher: British Meat Education Service
ISBN:
Year of publication:
Format: Teaching Pack
Size:
Age range: Secondary
Subject(s):
Order from: British Meat education Service
Address: Winterhill House, Snowdon Drive, Milton Keynes , MK6 1AX
Tel. No.: 01908 844193
Fax:
Email: brmeated@mlc.org.uk
View web site
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Egg facts
| A free 4 page leaflet aimed at 12 - 16 year olds.
Author(s):
Publisher: British Egg Information Service
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
Order from: British Egg Information Service
Address: 126-128 Cromwell Road, London, SW7 4ET
Tel. No.: 020 7370 7411
Fax: 020 7373 3926
Email: info@britegg.co.uk
View web site
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The Egg File
| This has been produced as a teaching aid for Design & Technology students to GCSE level. It is also suitable for teachers and students in colleges for further and higher education.
Author(s):
Publisher: Farming Press
ISBN:
Year of publication:
Format: Book
Size:
Age range: Secondary
Subject(s):
Order from:
Address: c/o Thompson Packing and Mailing, PO Box 76, Bridlington, East Yorks, YO15 3YJ
Tel. No.: 08700 780271
Fax: 01262 400579
Email: farmingpress@unitedbusinessmedia.com
View web site
Price: £1.00
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Finding out about food
| An introductory book with simple experiments, practical activities and ideas for investigation. A range of recipes is included, most of which can be produced in an hour-long lesson.
Author(s): J Ridgwell
Publisher: Oxford University Press
ISBN: 019 8327161
Year of publication: 2002
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Oxford University Press
Address: Education Supply Section
Saxon Way West
Corby, NN18 9ES Northants
Tel. No.: 01536 741171
Fax: 01536 454519
Email: schools.orders@oup.co.uk
View web site
Price: £8.50
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Fish. A whole new product
| A free teaching resource on new product development. Contains a poster, study cards and teachers’ notes and breaks the new product development process into units which can be studied independently or as part of the whole process.
Author(s):
Publisher: Sea Fish Industry Authority
ISBN:
Year of publication:
Format: Teaching Pack
Size:
Age range: KS4
Subject(s):
Order from:
Address: 18 Logie Mill, Logie Green Road, Edinburgh, EH7 4HG
Tel. No.: 0131 558 3331
Fax: 0131 558 1442
Email: development@seafish.co.uk
View web site
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Food around the world
| Authentic, easy-to-follow recipes from various regions of the world are accompanied by questions, projects and class investigations.
Author(s): J Ridgway
Publisher: Oxford University Press
ISBN: 019 8327285
Year of publication:
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Oxford University Press
Address: Education Supply Section
Saxon Way West
Corby, NN18 9ES Northants
Tel. No.: 01536 741171
Fax: 01536 454519
Email: schools.orders@oup.co.uk
View web site
Price: £10.50
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Food and nutrition
| Nutritional guidelines, food product development. food choice and availability are topics covered in this revised textbook for Home Economics and Food and Nutrition syllabuses. Revision questions and activities are included.
Author(s):
Publisher: Oxford University Press
ISBN: 019 8327668
Year of publication:
Format: Book
Size:
Age range: Secondary
Subject(s):
Order from: Oxford University Press
Address: Education Supply Section
Saxon Way West
Corby, NN18 9ES Northants
Tel. No.: 01536 741171
Fax: 01536 454519
Email: schools.orders@oup.co.uk
View web site
Price: £11.00
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Food Tables & Labelling
| NOver 800 fresh and processed foods and drinks are analysed for content of fat, carbohydrate, fibre, protein etc Includes lists of permitted food additives, legislation, analysis of fatty acids and a glossary of food terms.
Author(s):
Publisher: Oxford University Press
ISBN: 019 8328141
Year of publication:
Format: Book
Size:
Age range: Secondary
Subject(s):
Order from: Oxford University Press
Address: Education Supply Section
Saxon Way West
Corby, NN18 9ES Northants
Tel. No.: 01536 741171
Fax: 01536 454519
Email: schools.orders@oup.co.uk
View web site
Price: £8.00
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Food Technology to G C S E
| Provides a summary of all the background skills, knowledge and understanding required for GCSE syllabuses. Case studies are used to illustrate the process of food manufacture.
Author(s):
Publisher: Oxford University Press
ISBN: 0198327889
Year of publication:
Format: Book
Size:
Age range: Secondary
Subject(s):
Order from: Oxford University Press
Address: Education Supply Section
Saxon Way West
Corby, NN18 9ES Northants
Tel. No.: 01536 741171
Fax: 01536 454519
Email: schools.orders@oup.co.uk
View web site
Price: £10.00
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Food Technology (BNF)
| A resource which looks at the process of food product development and manufacture from concept to distribution. The unit covers the origins of food technology, product development, food chemistry, quality assurance, manufacturing, packaging, distribution and retailing.
Author(s):
Publisher: British Nutrition Foundation
ISBN:
Year of publication:
Format: Teaching Pack
Size:
Age range: Secondary
Subject(s):
Order from: The Publications Officer
Address: High Holborn House, 52-54 High Holborn, London, WC1V 6RQ
Tel. No.: 020 7404 6504
Fax: 020 7404 6747
Email: postbox@nutrition.org.uk
View web site
Price: £45.00
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Food technology - an introduction
| Designed to support students in every aspect of Food Technology, the book focuses on the knowledge and skills required for successful project work.
Author(s):
Publisher: Oxford University Press
ISBN: 019 8328192
Year of publication:
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Oxford University Press
Address: Education Supply Section
Saxon Way West
Corby, NN18 9ES Northants
Tel. No.: 01536 741171
Fax: 01536 454519
Email: schools.orders@oup.co.uk
View web site
Price: £7.50
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Fruit and Vegetable Processing
| Food cycle technology source book. Offers the non-specialist an insight into the ranges of methods and equipment available for preserving products, increasing the quality and range of foodstuffs and indicating where the hazards are when setting up a small food processing concern.
Author(s):
Publisher: ITDG
ISBN: 1 85339 135 2
Year of publication: 2002
Format: Book
Size:
Age range: KS3, KS4
Subject(s):
Order from: Education Office,
Address: ITDG Publishing
103-105 Southampton Row London
Tel. No.: 020 7436 9761
Fax: 020 7436 2013
Email: education@ITDG.org.uk
view web site
Price: £7.95
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Greggs Bakery
| A teacher placement resulted in this teaching pack which explores the bakery process. It aims to simulate batch production in the classroom and covers the complete bakery process. Worksheets, factsheets, teachers’ notes and photographs.
Author(s):
Publisher: Greggs North West
ISBN:
Year of publication:
Format: Teaching Pack
Size:
Age range: KS4
Subject(s):
Order from:
Address: Parrot Street, Clayton, Manchester, M11 4GP
Tel. No.: 0161 231 4611
Fax:
Email:
view web site
Price: £50.00 |
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Hammond’s Cooking Explained
| A comprehensive food technology book with up to date information matching current legislation and the curriculum. Includes Dietary Reference Values, food quality and safety issues. Healthy meal planning and investigative work are combined in part 2 of the publication.
Author(s):
Publisher: Longman Schools Division
ISBN:
Year of publication:
Format: Book
Size:
Age range: Secondary
Subject(s):
Order from: Longman Schools Division
Address: Pearson Education, Edinburgh Gate, Harlow, CM20 2JE, Essex
Tel. No.: 0800 579 579
Fax:
Email:
Price: £12.99
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Meat Video Magazine - Edition 2 Spring 2000
| A regular video magazine (VHS & support notes) containing case study material for students and a round-up of topical, food-related news items for teachers. The support notes contain fact sheets, photocopiable activity masters and full curriculum references. Edition 2 Production Systems. Features an industrial case study of the production of a chilled ready meal - Cumberland Pie.
Author(s):
Publisher: British Meat Education Service
ISBN:
Year of publication: 2000
Format: Video
Size:
Age range: KS4, KS5, Post 16
Subject(s):
Order from: British Meat Education Service
Address: PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes , MK6 1AX
Tel. No.: 01908 844 188
Fax: 01908 671 722
Email: brmeated@mlc.org.uk
View web site
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Meat Video Magazine - Edition 3 Summer 2000
| A regular video magazine (VHS & support notes) containing case study material for students and a round-up of topical, food-related news items for teachers. The support notes contain fact sheets, photocopiable activity masters and full curriculum references. Edition 3 Systems and control in the manufacture of McDonalds burgers
Author(s):
Publisher: British Meat Education Service
ISBN:
Year of publication: 2000
Format: Video
Size:
Age range: KS4, KS5, Post 16
Subject(s):
Order from: British Meat Education Service
Address: PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes , MK6 1AX
Tel. No.: 01908 844 188
Fax: 01908 671 722
Email: brmeated@mlc.org.uk
View web site
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Meat Video Magazine - Edition 4 Autumn 2000
| A regular video magazine (VHS & support notes) containing case study material for students and a round-up of topical, food-related news items for teachers. The support notes contain fact sheets, photocopiable activity masters and full curriculum references. Edition 4 New Product Development. Features a case study in the development and production of ready to cook meals.
Author(s):
Publisher: British Meat Education Service
ISBN:
Year of publication: 2000
Format: Video
Size:
Age range: KS4, KS5, Post 16
Subject(s):
Order from: British Meat Education Service
Address: PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes , MK6 1AX
Tel. No.: 01908 844 188
Fax: 01908 671 722
Email: brmeated@mlc.org.uk
View web site
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Meat Video Magazine - Edition 5 Summer 2001
| A regular video magazine (VHS & support notes) containing case study material for students and a round-up of topical, food-related news items for teachers. The support notes contain fact sheets, photocopiable activity masters and full curriculum references. Edition 5 Exploring the components of a balanced diet, with Olympic gold medallist Stephanie Cook. Includes case study of Sainsbury's 'Be Good to Yourself' range of lower fat products.
Author(s):
Publisher: British Meat Education Service
ISBN:
Year of publication: 2001
Format: Video
Size:
Age range: KS4, KS5, Post 16
Subject(s):
Order from: British Meat Education Service
Address: PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes , MK6 1AX
Tel. No.: 01908 844 188
Fax: 01908 671 722
Email: brmeated@mlc.org.uk
View web site
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Meat Video Magazine - Edition 6 Winter 2001
| A regular video magazine (VHS & support notes) containing case study material for students and a round-up of topical, food-related news items for teachers. The support notes contain fact sheets, photocopiable activity masters and full curriculum references. Edition 6 Two-part special on multi-cultural food. Contains demonstration of Indian and Chinese cooking and case study on manufacturing convenience 'ethnic' dishes.
Author(s):
Publisher: British Meat Education Service
ISBN:
Year of publication: 2001
Format: Video
Size:
Age range: KS4, KS5, Post 16
Subject(s):
Order from: British Meat Education Service
Address: PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes , MK6 1AX
Tel. No.: 01908 844 188
Fax: 01908 671 722
Email: brmeated@mlc.org.uk
View web site
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Meat Video Magazine - Edition 7 Summer 2002
| A regular video magazine (VHS & support notes) containing case study material for students and a round-up of topical, food-related news items for teachers. The support notes contain fact sheets, photocopiable activity masters and full curriculum references. Edition 7 Investigation into food advertising and market research, based on case study of 2001 pork promotional campaign. Looks at television and print adverts, in-store supermarket promotions and recipes developed with TV chef Phil Vickery. Also includes demonstration of meat butchery techniques.
Author(s):
Publisher: British Meat Education Service
ISBN:
Year of publication: 2002
Format: Video
Size:
Age range: KS4, KS5, Post 16
Subject(s):
Order from: British Meat Education Service
Address: PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes , MK6 1AX
Tel. No.: 01908 844 188
Fax: 01908 671 722
Email: brmeated@mlc.org.uk
View web site
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Mushroom Bureau
| A selection of free resources about how cultivated mushrooms are grown and their use in cookery. Primary school project leaflet, GCSE study card & recipe leaflets. Classroom poster and teacher’s notes. Free video loan is also available. Mushroom Cookbook £3.99 inc p&p.
Author(s):
Publisher: Mushroom Bureau
ISBN:
Year of publication:
Format: Teaching Pack
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 27 King Edward Walk, London, SE1 7PR
Tel. No.: 0207 261 1086
Fax: 0207 401 3588
Email: victoria@kingedwardwalk.freeserve.co.uk
View web site
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Packaging - Factsheet 5
| This free factsheet explains the basic reason for packaging and the different types of packaging used for milk and dairy products.
Author(s):
Publisher: The Dairy Council
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 5-7 John Princes Street, London, W1M 0AP
Tel. No.: 020 7499 7822
Fax:
Email: enquiry@ndc.uk.com
View web site
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Pork Meat Pathfinders
| This video and software pack for PC is designed to help students develop a better understanding of marketing - and research and product development in particular. The software includes data on household income and expenditure, employment and food and meat consumption (updated 1999). Students can select and view data in a variety of formats - pie chart, line graph, histogram, etc. Free.
Author(s):
Publisher: British Meat Education Service
ISBN:
Year of publication:
Format: Multimedia
Size:
Age range: Post 16
Subject(s):
Order from: British Meat Advisory Service
Address: Winterhill House, Snowdon Drive, Milton Keynes , MK6 1AX
Tel. No.: 01908 844193
Fax:
Email: brmeated@mlc.org.uk
View web site
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Rennet - Technical Profile
| This technical profile gives details on the origin of rennet and a short history on its discovery. The role rennet plays in the cheese making process is explained and additional information is also included on calf rennet substitutes that are now used worldwide. Free.
Author(s):
Publisher: The Dairy Council
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 5-7 John Princes Street, London, W1M 0AP
Tel. No.: 020 7499 7822
Fax:
Email: enquiry@ndc.uk.com
View web site
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Sally Ellis Food Technology Course - Workbook Year 7
| Written by a practising teacher. It is pratical - jargon free - simple to understand and use. But why take our word for it? Call or email for an inspection copy. So versatile the photocopiable resources can be used as complete projects or as separate worksheets for homework or staff absent one off lessons. Topics include: weights and measures, packed lunch project, food disassembly, basic equipment, healthy eating, food hygiene, food storage, food terms, the cooker and nutrition
Author(s): Sally Ellis and Elaine Finn
Publisher: Cable Educational Ltd
ISBN: 1 903523 38 9
Year of publication: 2001
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Cable Educational Ltd
Address: PO Box 9, Filey, YO14 0YY
Tel. No.: 01723 890351
Fax: 01723 892108
Email: info@cableeducational.com
view web site
Price: £26.50
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Sally Ellis Food Technology Course - Homework Year 7
| Complementing the "Work Book" the year 7 Homework Book includes the full range of topics necessary for the end of KS3 in line with National Curriculum.
Author(s): Sally Ellis and Elaine Finn
Publisher: Cable Educational Ltd
ISBN: 1 903523 39 7
Year of publication: 2001
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Cable Educational Ltd
Address: PO Box 9, Filey, YO14 0YY
Tel. No.: 01723 890351
Fax: 01723 892108
Email: info@cableeducational.com
view web site
Price: £15.00
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Sally Ellis Food Technology Course - Workbook Year 8
| Written by a practising teacher. It is pratical - jargon free - simple to understand and use. But why take our word for it? Call or email for an inspection copy. So versatile the photocopiable resources can be used as complete projects or as separate worksheets for homework or staff absent one off lessons. Topics include: cereals; staple foods; market research; the milling process; the design process; food mood & image; muesli design project; quality & safety checks; hygiene; health and safety; multi cultural food project; a review of basic equipment
Author(s): Sally Ellis and Elaine Finn
Publisher: Cable Educational Ltd
ISBN: 1 903523 34 6
Year of publication: 2001
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Cable Educational Ltd
Address: PO Box 9, Filey, YO14 0YY
Tel. No.: 01723 890351
Fax: 01723 892108
Email: info@cableeducational.com
view web site
Price: £26.50
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Sally Ellis Food Technology Course - Homework Year 8
| Complementing the "Master Work Book" the Year 8 Homework Book includes the full range of topics necessary for the end of KS3 in line with National Curriculum.
Author(s): Sally Ellis and Elaine Finn
Publisher: Cable Educational Ltd
ISBN: 1 903523 35 4
Year of publication: 2001
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Cable Educational Ltd
Address: PO Box 9, Filey, YO14 0YY
Tel. No.: 01723 890351
Fax: 01723 892108
Email: info@cableeducational.com
view web site
Price: £15.00
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Sally Ellis Food Technology Course - Workbook Year 9
| Written by a practising teacher. It is pratical - jargon free - simple to understand and use. But why take our word for it? Call or email for an inspection copy. So versatile the photocopiable resources can be used as complete projects or as separate worksheets for homework or staff absent one off lessons. Topics include: Food hygiene; food safety; electrical equipment; uses of food ingredients; nutrients; convenience foods; sensory analysis; the food industry
Author(s): Sally Ellis and Elaine Finn
Publisher: Cable Educational Ltd
ISBN: 1 903523 43 5
Year of publication: 2001
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Cable Educational Ltd
Address: PO Box 9, Filey, YO14 0YY
Tel. No.: 01723 890351
Fax: 01723 892108
Email: info@cableeducational.com
view web site
Price: £26.50
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Sally Ellis Food Technology Course - Homework Year 9
| Complementing the "Sally Ellis Work Book" the Year 9 Homework Book includes the full range of topics necessary for the end of KS3 in line with National Curriculum.
Author(s): Sally Ellis and Elaine Finn
Publisher: Cable Educational Ltd
ISBN: 1 903523 44 3
Year of publication: 2001
Format: Book
Size:
Age range: KS3
Subject(s):
Order from: Cable Educational Ltd
Address: PO Box 9, Filey, YO14 0YY
Tel. No.: 01723 890351
Fax: 01723 892108
Email: info@cableeducational.com
view web site
Price: £15.00
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ScotBeef Meeting Customer Need. A case study in product development
| A free detailed case study of product development, focusing on the beef prepared joint produced for Marks and Spencer. This 40 minute video explores: the ready-meals market the product development process, from concept to launch the manufacturing process food safety, quality and the nutritional properties of meat.
Author(s):
Publisher: British Meat Education Service
ISBN:
Year of publication:
Format: Video
Size:
Age range: KS5
Subject(s):
Order from: British Meat Education Service
Address: PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes , MK6 1AX
Tel. No.: 01908 844 188
Fax: 01908 671 722
Email: brmeated@mlc.org.uk
View web site
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Semi-pressed and hard pressed cheese Technical profile
| This technical profile looks at the production and manufacturing principals of semi-pressed and hard pressed cheeses. Free.
Author(s):
Publisher: The Dairy Council
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 5-7 John Princes Street, London, W1M 0AP
Tel. No.: 020 7499 7822
Fax:
Email: enquiry@ndc.uk.com
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Soft Cheese - Technical Profile
| This technical profile describes the manufacture of a variety of soft cheese including Cottage Cheese, Cream Cheese, Quarg and Fromage Frais. Reasons for defects in manufacture are explained and details are included on the legislation governing production. A brief mention is also given on the nutritional value of a soft cheese. Free.
Author(s):
Publisher: The Dairy Council
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
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Address: 5-7 John Princes Street, London, W1M 0AP
Tel. No.: 020 7499 7822
Fax:
Email: enquiry@ndc.uk.com
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Talking Fish
| Free information on the sea fish industry, sea fish preparation and recipes. Includes Teachers’ notes, suggested briefs, pupil fact sheets and activity cards, full colour poster, preparation and recipe cards, fish bytes computer programme.
Author(s):
Publisher: Sea Fish Industry Authority
ISBN:
Year of publication:
Format: Teaching Pack
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 18 Logie Mill, Logie Green Road, Edinburgh, EH7 4HG
Tel. No.: 0131 558 3331
Fax: 0131 558 1442
Email: development@seafish.co.uk
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Tasty Tomatoes
| A free colour leaflet containing a guide to British tomatoes, hints and tips about storing, preparing and using tomatoes, nutritional information and tomato recipes.
Author(s):
Publisher: British Tomato Growers association
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: KS3
Subject(s):
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Address:
Tel. No.:
Fax:
Email:
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The Range Of Milks - Factsheet 7
| The free factsheet shows the variety of milk available today including untreated milk, the range of pasteurised milks, sterilised milk, ultra heat treated milk, evaporated milk, condensed milk and dried milk.
Author(s):
Publisher: The Dairy Council
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 5-7 John Princes Street, London, W1M 0AP
Tel. No.: 020 7499 7822
Fax:
Email: enquiry@ndc.uk.com
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Understanding Food Additives
| Provides up to date information about food additives and the role they play in modern food production. A range of 30 activities is included : a card game to teach the nutritional value of foods; designing a new food product for diabetics; and making vanilla flavoured drinks.
Author(s):
Publisher: Chemical Industry Education Centre
ISBN: 1 85342 571 0
Year of publication:
Format: Teaching Pack
Size:
Age range: Secondary
Subject(s):
Order from:
Address: Department of Chemistry, University of York, Heslington, York, , YO10 5DD
Tel. No.: 01904 432 523
Fax: 01904 434460
Email: ciec@york.ac.uk
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Price: £10.00
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Yogurt - Technical Profile
| This technical profile covers the production of yogurt and describes the different manufacturing principles for both set and stirred type yogurt. Legislation and nutritional value are also included. Free.
Author(s):
Publisher: The Dairy Council
ISBN:
Year of publication:
Format: Leaflet
Size:
Age range: Secondary
Subject(s):
Order from:
Address: 5-7 John Princes Street, London, W1M 0AP
Tel. No.: 020 7499 7822
Fax:
Email: enquiry@ndc.uk.com
View web site
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