Barding Meat -- Blanching Tomatoes -- Braising -- Breading Meat Scallops -- Chopping Garlic -- Clarifying butter -- Cleaning and debearding mussels -- Cooking ? blanc -- Cooking in a double boiler -- Cooking in foil -- Coring Apples -- Crushing spices in a mortar -- Cutting a chicken into 6 pieces -- Cutting Greens into a Chiffonade -- Cutting Vegetables into a Julienne -- Deep-frying -- Deglazing -- Dicing an Onion -- Filleting flatfish -- Filleting rounded fish -- Grilling -- Gutting fish -- Making b?chamel sauce -- Making filled pasta -- Making mayonnaise -- Making sushi -- Marinating Meat -- Mincing fresh ginger -- Opening a coconut -- Opening oysters -- Peeling and Deveining Shrimp -- Peeling and Seeding Squash -- Poaching -- Pounding Meat Scallops -- Preparing a Yeast Dough -- Preparing and Cooking Asparagus -- Preparing Artichoke Hearts -- Preparing fresh hot peppers -- Preparing Fresh Pasta -- Preparing lobster -- Preparing Mangoes -- Preparing squid -- Preparing vanilla beans -- Preparing Vegetables into a Brunoise -- Pressure cooking -- Removing the Peel and Pith from Citrus Fruit -- Scaling Fish -- Searing -- Seeding tomatoes -- Shaping Carrots -- Skimming -- Steaming -- Sweating -- Thickening -- Trimming and Coring Pineapples -- Trimming fish -- Trussing poultry -- Washing Leeks -- Whipping egg whites -- Zesting Citrus Fruit.
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Summary
QA Internationals Food and Cooking series provides a valuable overview through a series of videos and animations of modern nutrition, with contributions from experts in the field.
