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Reference code
GB 1847 QC/6/2/5/2
Title
Date(s)
- 1983 (Creation)
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File
Extent and medium
10 videos
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Name of creator
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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.
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May not be reproduced without the written permission of the producer.