Sarah Barnacle - Assistant Front of House Manager
Produced by Bettys & Taylors, this interview with Sarah Barnacle, Assistant Front of House Manager at Bettys, will give students an overview of her role and a good understanding of a typical day. The interview is presented as a series of short clips, in which Sarah answers the questions below: 1. What is the role of Assistant…
Clare Nixon - Branch Manager
Produced by Bettys & Taylors, this interview with Clare Nixon, Branch Manager at Bettys, will give students an overview of her role and a good understanding of a typical day. The interview is presented as a series of short clips, in which Clare answers the questions below: 1. What is the role of the Branch Manager at Bettys? 2.…
Bryony Anderson - Marketing Analyst
Produced by Bettys & Taylors, this interview with Briony Anderson, Marketing Analyst at Bettys, will give students an overview of her role and a good understanding of the importance of market research in the food industry. The interview is presented as a series of short clips, in which Bryony answers the questions below: 1.…
Sara Edmund - Trainee Team Leader
Produced by Bettys & Taylors, this interview with Sara Edmund, Trainee Team Leader at Bettys, will give students an overview of her role and the skills she needs to do the job. The interview is presented as a series of short clips, in which Sara answers the questions below: 1. How did you come to work at Bettys? 2. What did…
Richard Jones - Cookery School Manager
Produced by Bettys & Taylors, this interview with Richard Jones, Cookery School Manager at Bettys, will give students an overview of his role and a good understanding of a typical day. The interview is presented as a series of short clips, in which Richard answers the questions below: 1. Can you describe your career path? 2.…
Rhoda Bowers - Technical Manager
Produced by Bettys & Taylors, this interview with Rhoda Bowers, Technical Manager at Bettys, will give students an overview of her role and a good understanding of food safety practices in this industry. The interview is presented as a series of short clips, in which Rhoda answers the questions below: 1.What did you want to…
Paul Gray - Bakehouse Manager
Produced by Bettys & Taylors, this interview with Paul Gray, Bakehouse Manager at Bettys, will give students an overview of his role and a good understanding of a typical day. The interview is presented as a series of short clips, in which Paul answers the questions below: 1. What is the role of the Bakehouse Manager? 2.…
Martin Dellar - Purchasing Manager
Produced by Bettys & Taylors, this interview with Martin Dellar, Purchasing Manager at Bettys, will give students an overview of the sourcing and all of the commercial negotiations and supply chain aspects of all the raw materials and packaging that go into producing products in the Bakery. The interview is presented as a series…
Martin Clover - Catering Training Manager
Produced by Bettys & Taylors, this interview with Martin Clover, Catering Training Manager at Bettys, will give students information on the type of training available in the food industry and the skills that are needed for a successful career. The interview is presented as a series of short clips, in which Martin answers the…
Jo Crebin - Bakery Director
Produced by Bettys & Taylors, this interview with Jo Crebin, Bakery Director at Bettys, will give students an understanding of her role in being responsible for the 300 different products being produced everyday and the 150 staff working in the Bakery. The interview is presented as a series of short clips, in which Jo answers…
Jessica Craven - Assistant Catering Manager
Produced by Bettys & Taylors, this interview with Jessica Craven, Assistant Catering Manager at Bettys, will give students an overview of her role and a good understanding of a typical day. The interview is presented as a series of short clips, in which Jessica answers the questions below: 1. What does your job involve on…
Helen Proudfoot - Confectionary Leader
Produced by Bettys & Taylors, this interview with Helen Proudfoot, Confectionery Leader at Bettys, will give students an overview of her role and a good understanding of a typical day. The interview is presented as a series of short clips, in which Helen answers the questions below: 1. What is your role at Bettys? 2. What…
David Lofthouse - Cafe Cook
Produced by Bettys & Taylors, this interview with David Lofthouse, Cafe Cook at Bettys of Harrogate, will give students a good understanding of what it is like to work in a professional kitchen. The interview is presented as a series of short clips, in which David answers the questions below: 1. What's the difference…
Linda Brunton-Douglas - Managing Director
Produced by Bettys & Taylors, this interview with Linda Brunton-Douglas, Managing Director of Bettys, will give students a good understanding of what her role involves, how business plans are developed and how success is measured. The interview is presented as a series of short clips, in which Linda answers the questions below.…
Piping
In this resource from Bettys & Taylors, Cookery School Tutor Ann Reynolds demonstrates how to pipe icing on a cake, indicating the types of bag and nozzles she uses, how to fill the bag and how to create basic shapes. The clip is designed to be shown in class to demonstrate basic techniques or for use as a reminder for students.
Layering
In this resource from Bettys & Taylors, Cookery School Tutor Lisa Bennison demonstrates how different types of food and flavours can be layered on top of each other to create a more interesting and flavoursome dish. She takes six elements into account when layering a savoury vegetable tower: • flavour • texture •…
Making Pastry
In this resource from Bettys & Taylors, Head of the Cookery School Richard Jones looks at the ingredients for pastry and demonstrates rubbing in, dough making, rolling and baking blind. The clip is designed to be shown in class to demonstrate basic techniques or for use as a reminder for students.
Making Sauces
In this resource from Bettys & Taylors, Cookery School Tutor Amy Callin demonstrates how to make a basic white sauce and ensure the right consistency. She then demonstrates the ingredients to add to this to make a cheese sauce or a rum sauce. Lisa Bennison demonstrates how to make pesto. The clips are designed to be shown in…
Cakes and Biscuits
In this resource from Bettys & Taylors, Cookery School Tutor Di Swann demonstrates the creaming method of cake making by making a lemon and lime drizzle cake, and the melt and mix method of biscuit making by making Anzac biscuits. The cake recipe referred to is available on the Cooking for Schools website.
Making Bread
In this resource from Bettys & Taylors, Cookery School Tutor Ann Reynolds, explains what ingredients are needed to make bread and the properties of each ingredient. In a series of film clips, she clearly explains each step of bread making: rubbing in, kneading, making shapes, proving and baking. The clips are designed to be shown…
Meat and Fish
In this resource from Bettys & Taylors, Cookery School Tutor Amy Callin demonstrates the properties of meat and fish. The film clips include: • Comparing the amount of fat and connective tissue in different cuts of meat and how this affects the cooking time. • The process of browning meat. • Braising meat…
Preparing Vegetables
This resource from Bettys & Taylors features a tutor from Bettys Cookery School demonstrating how to select the correct knife and chopping board for vegetables, and then how to prepare a selection of vegetables and herbs, including carrots, leeks, garlic, chilli, lemongrass and herbs. She explains how to use the knife correctly…
Emulsions
Paul Walton, Head of Chemistry at York University, demonstrates emulsification in this short video clip produced by Bettys & Taylors. He shows how an agent such as an egg, mustard or honey can be used as an emulsifier to bind hydrophilic and hydrophobic molecules together. He demonstrates this by mixing oil and water with washing…
Bicarbonates
In this video clip produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the reaction of sodium bicarbonate with hydrochloric acid, explaining how carbon dioxide can be released from carbonates either by heating or by reaction with an acid, which makes them a useful raising agent in foods…
Changing Molecules
In this video clip produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the changing behaviour of protein molecules in egg. He models the effect of agitation on the tertiary structure of globular protein molecules using a piece of string to represent the amino acid chain, and demonstrates…
Oxidisation
Paul Walton, Head of Chemistry at York University, demonstrates how to avoid the oxidation of food in this short video clip produced by Bettys & Taylors. He explains the process of enzymatic browning in apples, the loss of antioxidants during boiling and how to prepare food to maintain its appearance and nutritional value by…
Boiling Vegetables
In this video produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the effect of boiling on the nutritional content of vegetables. He describes the relative sizes of the molecules of insoluble carbohydrates compared to those of soluble vitamins and minerals, and a simple experiment shows…
Denaturation
Paul Walton, Head of Chemistry at York University, demonstrates denaturation in this video produced by Bettys & Taylors. He models the structure of a protein using a piece of string to illustrate how it can change under certain conditions, affecting the properties of protein in food. Paul demonstrates this effect with cornflour…
Exploding Jellybabies
Paul Walton, Head of Chemistry at York University, demonstrates the calorific content of food in this video produced by Bettys & Taylors. He drops a jelly baby into a boiling tube containing potassium chlorate, which oxidises the sugar to release energy in a dramatic exothermic reaction. This can be compared to the amount of…
New Product Development (Key Stage Four)
From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom. The materials consist of a lesson plan, stimulus materials and suggested activities. These activities…
Taste (Key Stage Four)
From the Chilled Food Association, this resource helps students to think about how they taste food and find out about the work of a taste scientist. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers in the classroom. The materials…
Food Bacteria (Key Stage Four)
From the Chilled Food Association, this resource helps students to think about contamination of food and how the risk of contamination can be reduced. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers in the classroom. The…