Franklin Clay Films offers DVDs on healthy diets, reading food labels, kitchen tools, eating disorders, making cookies, cooking, food preparation terms, microwave cooking, basic nutrition, safety in the kitchen, and sanitation in handling food.. These programs are suitable for high school, junior high, and middle school classes.
This program covers 4 main subjects:
a description of the 6 basic cookie types (bar, drop, rolled, pressed, molded,
(2) the procedures used to form and bake each of these 6 types,
(3) the equipment used to make cookies, and
(4) some of the ways to store and ship cookies.
In the process we demonstrate the step-by-step preparation of an oatmeal raisin cookie. Your students will get lots of tips. And your Teacher's Guide has some ready-to-copy, classroom useful teaching aids. Grades 7-12. Boys and girls. This title is also offered as a closed caption.
It's been described as an epidemic among teenage women. These eating disorders strike young women considered to be models of achievement and appearance. Pat Boone's daughter had anorexia. The well known pop singer Karen Carpenter died of anorexia. The runner Stacy Purcell had anorexia. In fact, a large percentage of those who are deep into anorexia or bulimia die from these diseases. Another fraction live -- but their lives are controlled by it. Early recognition and help provide the chances for a cure. A recovered anorexic/bulimic girl describes the diseases, their effects, and the help that can be provided the victims. Through peer recognition of the symptoms and peer help, teenagers with the potential for severe eating disorder problems can be identified and assisted. This program is valuable for your junior high and high school aged students, both boys and girls.
DVD/Teacher's Guide WB-813 $29.00
Bulimia and anorexia are more common than most of us think. In this program four different young women share with us how their eating disorder affected them and how they were able to overcome their disease. Each experienced the problem while they were teenagers. Your students will become more aware of the addictive, insidious nature of the diseases and of the terror it strikes in its victims. Your students will learn some of the signs which may indicate a friend has a problem and how to help them. This program's positive message will give hope to members of your audience who may have one of these disorders now.
DVD/Teacher's Guide WB-812 $49.00
This program is a visual dictionary and demonstration of often used food preparation terms. The words are divided into five major groups: COOKING terms (such as bake, blanch, boil, broil, brown, grill, melt, steam, toast, poach), ASSEMBLING terms (such as beat, blend, cream, cut in, dilute, dip, dot, knead, grease, season, toss, whip), CUTTING terms (such as dice, julienne, mince, pare, slice, tear, wedge, mash, cube, core), MEASURING terms (such as sift, pack, level off), and CLEANING terms (such as rinse, scrub, soak, scrape). The demonstrations are clear and close up. There is a self quiz at the end. You’ll use this one several times a year! Boys and girls. Grades 7 to 12.
DVD/Teacher's Guide WB-813 $49.00
This program introduces your students to the most common tools used in the kitchen (and the food service industries): Pots and Pans (such as stock pot, sauce pan, skillet, cookie sheet), Measuring Devices (such as liquid measuring cups, measuring cups for dry ingredients, thermometer), Knives (such as French, paring, bread, vegetable peeler), and Other Hand Tools (such as rubber spatula, pancake turner, slotted spoon, ladles, tongs, rotary beater, colander, grater). Commercial cooking, processing, and storage equipment are not covered. Each tool is shown and its use demonstrated. There is a self quiz at the end.
DVD/Teacher's Guide WB-951 $29.00
Our program "Manners" concentrates on improving your student's attitudes toward manners as they relate to eating. It provides general ideas, as well as lots of specifics related to eating -- such as the use of napkins, dealing with the host, eating messy foods such as spaghetti and chicken, informal situations, how to deal with the waiter, and more. The value of good manners is stressed. The material is appropriate for middle and high school students. (Please note that the two videos MANNERS and TABLE SETTINGS are packaged together under the title of SHINE WHEN YOU DINE at a discounted price.)DVD/Teacher's Guide WB-208 $29.00
What is the correct way to measure liquid and dry ingredients? What difference does it make? Is there a difference when you’re using a metric recipe? — These questions, and many more, are answered simply and clearly. Close-up photography shows the do’s and don’ts. The graphic photography shows clearly how to use measuring teaspoons, nested cups, the standard measurement cup, and spatulas. Examples help demonstrate how to measure powdered ingredients correctly. Time is spent on figuring fractions and how to determine equivalence. Finally, the metric measurement process is shown using both existing standard measuring equipment as well as special metric measuring tools. This program is good in junior high and senior high school
DVD/Teacher's Guide WB-208 $29.00
This series will make your students feel comfortable in using a microwave oven for cooking proteins, vegetables, pastas, beverages, and baked goods as well as using it for reheating and defrosting foods. Part I, "How Microwaves Cook, Safely" describes how the microwave oven works and why it is safe. It shows how the microwaves are absorbed by liquids, but not by substances like paper. It shows what they should keep clean to maintain the safety of the unit. "Basic Cooking Pointers" gives basic cooking information with lots and lots of examples. It describes what temperature settings to use, when to cover the food, and how long to cook the food. The series discusses the advantages and disadvantages of microwave cooking. It helps your students learn the fundamentals of microwave food preparation as well a learning to utilize fully all capabilities of a microwave oven. Boys and girls—junior high and senior high.
DVD/Teacher's Guide WB-520 $49.00
This has been our best selling program. Ms Vera Falconer said "brisk no-nonsense narration, excellent photos, and some neat drawings". The statistics for accidents in the home are startling. There are twice as many accidents in the home as there are from cars. And, 25% of the disabling home injuries happen in the kitchen. The National Safety Council gives the leading causes of accidents in the kitchen as falls, fires, burns, poisonings, and electrical shock. The more your students are aware of accident-prone situations, the less their chance of having an accident. AWARENESS is the keynote of this program. The photography of teens and animation of accident situations shows your students how to avoid dangerous situations. The program utilizes boys and girls — and is aimed at both junior and senior high audiences.
DVD/Teacher's Guide WB-85 $29.00
Potential food poisoning bacteria are everywhere: on our hair, in our breath, and in the air around us. Even some foods contain the potentially harmful bacteria. Time-lapse photography shows your students the growth of bacteria from meat exposed to air over a 48-hour period. These visuals dramatize the need for refrigeration. Another precaution illustrated is washing your hands before and after handling food to prevent the transfer of potentially dangerous bacteria. Teenagers are shown taking appropriate steps to prevent food infection in every day applications in the home economics classroom and in the kitchen at home. Suitable for introductory or review treatment -- for junior high and senior high classes.
DVD/Teacher's Guide WB-123 $29.00
Shine When You Dine
Manners and table settings were among the
"most requested' topics in a recent poll. "Manners" uses a
humorous skit to show that good manners are meant for the comfort of those
around us. Illustrations include specifics related to eating such as the use of
napkins, dealing with the host, how to eat spaghetti and chicken, and what to do
in informal situations. The value of manners to build self-confidence is
stressed. "Table Settings" uses teenage narrators to provide
step-by-step demonstrations of the correct way to set a table for different
occasions and menus: basic settings, breakfast, lunch, dinner, buffet, and
formal. You can use the material at several different times each year;
appropriate for middle and high school students.
DVD/Teacher's Guide WB-123 $49.00
In 1994 the new USDA and the FDA food labeling rules went into effect. What can these new food labels tell us? The additional information and the allowable claims are important. One key feature of the law is the "nutritional facts panel." How do you interpret this information? The nutrient content information is based on a 2000 calorie a day diet. How do you modify the information for your size diet? What do words mean that relate to health claims? These and many more questions are answered as the details of the new food labeling law are presented and illustrated. The material is presented by teenagers and can be put to immediate use.
DVD/Teacher's Guide WB-906 $29.00