File 2 - College-produced basic methods of food preparation videos

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GB 1847 QC/6/2/5/2


College-produced basic methods of food preparation videos


  • 1983 (Creation)

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10 videos

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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 soufflés; cold soufflés; 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.

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