Identity area
Reference code
GB 1847 QC/6/2/5/2
Title
College-produced basic methods of food preparation videos
Date(s)
- 1983 (Creation)
Level of description
File
Extent and medium
10 videos
Context area
Name of creator
(1908-1993)
Name of creator
Archival history
Immediate source of acquisition or transfer
Content and structure area
Scope and content
This file contains 10 videos:
- Yeast mixtures- basic; large piping bag; decorating edge of plate tart; lining flan case (video 1)
- Preparation of jams and jellies; bottling (video 2)
- Advanced meat preparation; puff pastry; preparation of chicken; hot water crust pastry (video 3)
- Cake decoration - application of icing; cake decoration – using the small icing bag (video 4)
- Cake mixtures - uses of genoese; girdle baking (video 5)
- Shellfish preparation; basic yeast mixtures; girdle baking; clearing consommés and jellies (video 6)
- Preparation of chicken; fish filleting; choux pastry (video 7)
- Hot souffles; cold souffles; egg dishes; meringues (video 8)
- Advanced meat preparation; shellfish preparation; hot water crust pastry; puff pastry (video 9)
- Basic methods of food preservation - aspic jellies part 2 (video 10)
Demonstrations of different basic cooking and baking techniques. Produced by The Queen's College, Glasgow, Home Economics Department.
Appraisal, destruction and scheduling
Accruals
System of arrangement
Conditions of access and use area
Conditions governing access
Conditions governing reproduction
May not be reproduced without the written permission of the producer.