Jimmy's Food Factory Clips

1. How milk is homogenised and pasteurised—Second Helpings, Episode 1

   Duration: 06:26

2. How is cola produced?—Second Helpings, Episode 1

   Duration: 08:37

3. How chicken kievs can be made cheaply—Second Helpings, Episode 2

   Duration: 06:49

4. How cornflakes are produced—Second Helpings, Episode 1

   Duration: 07:41

5. How is ice-cream kept soft in freezing conditions?—Second Helpings, Episode 1

   Duration: 05:33

6. How is sugar refined?—Second Helpings, Episode 1

   Duration: 03:33

7. How puffed rice is produced—Second Helpings, Episode 3

   Duration: 07:23

8. Peanuts - from farm to packet—Second Helpings, Episode 3

   Duration: 04:25

9. How chocolate is made shiny—Second Helpings, Episode 3

   Duration: 04:28

10. How frozen oven chips get their crunch—Second Helpings, Episode 2

    Duration: 08:29

11. Reduced use of pesticides for growing raspberries—Second Helpings, Episode 2

    Duration: 04:50

12. Manufacturing chocolate mini rolls—Second Helpings, Episode 2

    Duration: 04:32

13. How processed cheese is produced—Second Helpings, Episode 1

    Duration: 06:21

14. How marshmallows are made—Second Helpings, Episode 3

    Duration: 07:51

15. How prawn crackers are made—Second Helpings, Episode 2

    Duration: 07:11

16. How instant noodles are made—Second Helpings, Episode 3

    Duration: 08:58

17. How salad leaves are prepared for supermarkets—Second Helpings, Episode 1

    Duration: 06:25

18. What is apple juice concentrate?—Second Helpings, Episode 3

    Duration: 07:22

19. How yoghurt is made—Second Helpings, Episode 3

    Duration: 04:53

20. Is chewing gum a food?—Second Helpings, Episode 3

    Duration: 07:12

21. How pre-cooked rice is made safe to eat—Second Helpings, Episode 2

    Duration: 04:42

22. How square ham is produced—Second Helpings, Episode 1

    Duration: 07:23

23. Why cucumbers are straight—Second Helpings, Episode 3

    Duration: 04:15

24. Why keep broccoli chilled?—Second Helpings, Episode 2

    Duration: 03:27