File QC/6/1/5/1 - Unedited college-produced cookery demonstration videos

Identity area

Reference code



Unedited college-produced cookery demonstration videos


  • c1980s (Creation)

Level of description


Extent and medium

15 videos

Context area

Archival history

Immediate source of acquisition or transfer

Content and structure area

Scope and content

This file contains 15 videos:

  • Cookery Week 2 T1 - includes preparing and jointing a whole chicken; making icing and icing a fruit cake (video 1)
  • Cookery Week 2 T2 - includes cooking egg dishes (video 2)
  • Cookery week 2 T3 - includes preparing and decorating cream-based desserts (video 3)
  • Cookery Week 2 T4 - baking desserts (video 4)
  • Basic food preparation - week 1 - tape 1 - rough puff pastry; flaky pastry; lining cake tins; lining a flan tin; baking blind; cleaning and preparing vegetables (video 5)
  • Basic food preparation - tape 2 week 1 - sugar boiling; peeling and cleaning; rubbing in - fork method; jams and jellies; almond paste (video 6)
  • Basic food preparation - week 2 - tape 1 - trussing chicken; portioning chicken; boning chicken; royal icing; fondant icing; yeast mixtures; scrambled eggs; baked custard; pouring custard; omelettes; all-in-one sauce (video 7)
  • Basic food preparation - meat preparation; gateaux; french cakes; choux pastry souffl├ęs (video 8)
  • Catering video tape 1 - includes preparation of puff pastry and using it to make steak pie, sausage rolls, and other pies; swiss roll and other desserts (video 9)
  • Catering video tape 2 - includes preparation of pastry to create a pie/tart, making shortcrust pastry and making an apple pie (video 10)
  • Catering video tape 3 - includes preparation of tarts using pastry, lining pie dishes using different methods; preparing vegetables; heating sugar (video 11)
  • Catering video tape 4 - includes making toffee (video 12)
  • Demonstration of student preparing her variation of a Spanish omelette and a small pizza (video 13)
  • Gueridon work, silver service, plate service and serviette folding, 82 minutes (video 14)
  • Peeling and cleaning; size reduction; basic sauces; fruit and vegetable preparation (video 15)

Running time of each video is over 60 minutes. Recorded in the College teaching kitchens.

Appraisal, destruction and scheduling


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


Level of detail




Accession area

Related subjects

Related people and organizations

Related genres

Related places