College-produced basic food preparation videos
- GB 1847 QC/6/2/5/1
- File
- 1983
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.