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These short videos are part of the Licence to Cook course and are intended to be shown in class to support the teaching of cooking skills and techniques in food technology. In each film, Year Eight and Year Nine students demonstrate how to prepare common ingredients, such as an onion, garlic, chilli, ginger, fish, chicken and meat.

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These videos are part of the Licence to Cook programme and support the demonstration, teaching and learning of different food skills and techniques. The videos, presented by Year Eight and Year Nine students to support each of the cooking sessions in the course, have been grouped into related areas to illustrate safe preparation skills.

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During these Licence to Cook practical sessions, students will: * prepare a range of meals - becoming more confident cooks * learn how to make a range of sauces/bases * demonstrate their safe use of a knife and other small tools and equipment * handle raw meat safely * develop a greater awareness of time planning * prepare a range of fresh ingredients, including peeling and slicing Each session is supported by teacher's notes which outline aims and objectives, time plans, suggested recipes, equipment and shopping lists.

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During these Licence to Cook sessions, students will: * use the grill, hob and oven - often simultaneously * weigh and measure ingredients accurately * combine and mix ingredients together carefully, forming dough * learn about the rubbing-in method * make a savoury white sauce * divide mixtures, cut and shape dough * prepare a range of fresh ingredients, for example, grating, spreading * use electrical equipment, for example, hand-held whisk, food processor * prepare equipment for cooking Each session is supported by teacher's notes which outline aims and objectives, time plans, suggested recipes, equipment and shopping lists.

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During these cooking sessions, from Licence to Cook, students will: * become familiar with the cooking area * learn about or recap the safe use of a knife * use basic kitchen equipment * use the oven safely * prepare a range of fresh ingredients, including peeling and grating * weigh and measure ingredients Each session is supported by teacher's notes which outline aims and objectives, time plans, suggested recipes, equipment and shopping lists.

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These tutorials are part of the Licence to Cook course and cover four main learning areas: cooking, diet and nutrition, wise food shopping and hygiene and safety. The tutorials were designed to be taught at any point during the Licence to Cook programme, either before, during or after each of the sixteen cooking sessions.

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These short videos are part of the Licence to cook course and are designed to be shown in class to demonstrate the recipes used in the practical cooking sessions.