File 1 - College-produced basic food preparation videos

Identity area

Reference code

GB 1847 QC/6/2/5/1

Title

College-produced basic food preparation videos

Date(s)

  • 1983 (Creation)

Level of description

File

Extent and medium

15 videos and 3 duplicates

Context area

Archival history

Immediate source of acquisition or transfer

Content and structure area

Scope and content

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.

Appraisal, destruction and scheduling

Accruals

System of arrangement

Conditions of access and use area

Conditions governing access

Conditions governing reproduction

Language of material

Script of material

Language and script notes

Physical characteristics and technical requirements

Finding aids

Allied materials area

Existence and location of originals

Existence and location of copies

Related units of description

Related descriptions

Notes area

Alternative identifier(s)

Access points

Subject access points

Place access points

Name access points

Genre access points

Description identifier

Institution identifier

Status

Level of detail

Language(s)

Script(s)

Sources

Accession area

Related subjects

Related people and organizations

Related genres

Related places