File 1 - College-produced basic food preparation videos

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GB 1847 QC/6/2/5/1


College-produced basic food preparation videos


  • 1983 (Creation)

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15 videos and 3 duplicates

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This file contains 15 videos and 3 duplicates:

  • Boiling method; methods of braising; methods of poaching; methods of grilling (1 duplicate) (video 1)
  • Methods of stewing foods; methods of frying; pressure cooking; lining cake tins (video 2)
  • Braising; poaching; boiling; suet pastry; pressure cooking; combining grains and liquids (video 3)
  • Preparing flaky and rough pastry; uses of flaky and rough puff pastry; methods of frying; coating and shaping; preparation of meat and fish (1 duplicate) (video 4)
  • Suet pastry; Rubbing in method; creaming method (video 5)
  • Products from boiling sugar; methods of combining; cake decorations; jellies (video 6)
  • Jams and jellies; fish preparation; aspic jellies part 1; aspic jellies part 2; using the small icing bag (video 7)
  • Decorating the edge of a plate tart; whisking method; size reduction; basic sauces (video 8)
  • Sieving and rubbing in; short crust pastry; whisking method (video 9)
  • Creaming method: rich cake mixture; preparation of meat and fish; methods of stewing; using the large piping bag and star nozzle (video 10)
  • Decorating the edge of a plate tart; whisking method; size reduction; basic sauces (video 11)
  • Genoese sponge (video 12)
  • Application of almond paste to rich fruit cakes (video 13) (1 duplicate)
  • Products from boiling sugar; methods of combining grains and liquids; cake decoration; application of icing; clearing consommés and jellies (video 14)
  • Basic techniques for preparation of syrups (video 15)

Introduction to, and demonstration of, different basic cooking and baking techniques. Produced by Queen’s College TV Productions.

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