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Stir Fry Part 1
WestHertsChefs
161 подписчик
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73 видео с канала:
WestHertsChefs
Stir Fry Part 1
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Hand and Flowers visit
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Filleting a Flat Fish
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Basic Knife Cuts Leak
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Basic Knife Cuts Onion
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Basic Knife Cuts Carrots
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Using a Serrated Knife on Bread
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Looking forward to having students in again
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Trussing and Tying a Chicken for Roasting
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Mackerel Preparation
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L1 - 13 Pieces of a Chicken
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L1- Trussing a Chicken
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Little bit of Fish Prep
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Basic Vegetable Soup
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In the West Herts Kitchen
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Student Made Film; Highlighting the Restaurant@ WestHerts
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Bakewell Tart; Student Produced Film from West Herts College
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Level 2; Pot Roast Pork Start
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Level 2; The Great British Faggots (Offal)
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Level 2; Plaice En Papillote Continued
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Level 2; Pot Roast Pork Finish
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Level 2; Veloute Fedora Finish
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Level 2; Saffron Fondant Potato
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Level 2; Plaice En Papillote Start
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Level 2; Plaice En Papillote Finish
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Level 2; Veloute Fedora Start
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Level 1; Stuffed Mushroom Start
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Level 1; Cassoulet Finish
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Level 1; Cannelloni Start
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Level 1; Stuffed Mushroom Finish
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Level 1; Beef Carbonade Continued
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Level 1; Beef Carbonade Start
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Level 1; Cannelloni Finish
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Level 1; Cassoulet Start
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Level 1; Beef Carbonade Finish
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Level 1; Poached Darn of Salmon
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A message from Atul Kochhar and Tomasina Miers
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L2; Brevale Sauce for Plaice
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L2; Starting to Poach the Plaice
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L2; Finish the Pate Dish
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L2; Finish the Plaice
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L2; Cooking Livers for Pate
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L2; Prepping the Plaice
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L2; Finish the Tabouleah
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L2; Prep the Shallow Poach For the Plaice
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Basic Vegetable Cuts - Paysanne
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Basic Vegetables Cuts - Macedoine
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Basic Vegetable Cuts - Jardineire
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Basic Vegetable Cuts - Brunoise
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Basic Vegetable Cuts - Julienne
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L1; Preparing and starting the Beef Stew
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L1; Preparing the Salmon
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L1; Poaching Eggs
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L1; Refreshing the Poached Eggs
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L1; Plating the Grilled Salmon Starter
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L1; CheeseSauce for the Egg Florentine
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L1; Finishing the Egg Florentine
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L1; Making Rataoullie
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L1; Finishing Stew dish
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L1; Braised Rice
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L1 Pastry; Presenting the Creme Caramel
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L1 Pastry; Finishing and Presenting The Apple Tart
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L1 Pastry; Assembling The Apple Tart
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L1 Pastry; Preparing The Apple For The Tart
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L1 Pastry; Presenting The Steamed Sponge Pudding
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L1 Pastry; Lining The Tart Case For Blind Baking
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L1 Pastry; Sponge Mix, Fill The Moulds, and Steam
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L1 Pastry; Creme Caramels Out, Prepare Sponge Moulds
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L1 Pastry; Making The Pastry Cream (Creme Patissiere)
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L1 Pastry; Making Sweet Pastry for the Apple Tart
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L1 Pastry; Start with the Creme Caramel
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L1 Pastry; Citrus sauce
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West Herts Chef Tutor Demonstrates How To Cut a Ch
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Канал: WestHertsChefs
Stir Fry Part 1
Скачать
Hand and Flowers visit
Скачать
Filleting a Flat Fish
Скачать
Basic Knife Cuts Leak
Скачать
Basic Knife Cuts Onion
Скачать
Basic Knife Cuts Carrots
Скачать
Using a Serrated Knife on Bread
Скачать
Looking forward to having students in again
Скачать
Trussing and Tying a Chicken for Roasting
Скачать
Mackerel Preparation
Скачать
L1 - 13 Pieces of a Chicken
Скачать
L1- Trussing a Chicken
Скачать
Little bit of Fish Prep
Скачать
Basic Vegetable Soup
Скачать
In the West Herts Kitchen
Скачать
Student Made Film; Highlighting the Restaurant@ WestHerts
Скачать
Bakewell Tart; Student Produced Film from West Herts College
Скачать
Level 2; Pot Roast Pork Start
Скачать
Level 2; The Great British Faggots (Offal)
Скачать
Level 2; Plaice En Papillote Continued
Скачать
Level 2; Pot Roast Pork Finish
Скачать
Level 2; Veloute Fedora Finish
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Level 2; Saffron Fondant Potato
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Level 2; Plaice En Papillote Start
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Level 2; Plaice En Papillote Finish
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Level 2; Veloute Fedora Start
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Level 1; Stuffed Mushroom Start
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Level 1; Cassoulet Finish
Скачать
Level 1; Cannelloni Start
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Level 1; Stuffed Mushroom Finish
Скачать
Level 1; Beef Carbonade Continued
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Level 1; Beef Carbonade Start
Скачать
Level 1; Cannelloni Finish
Скачать
Level 1; Cassoulet Start
Скачать
Level 1; Beef Carbonade Finish
Скачать
Level 1; Poached Darn of Salmon
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A message from Atul Kochhar and Tomasina Miers
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L2; Brevale Sauce for Plaice
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L2; Starting to Poach the Plaice
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L2; Finish the Pate Dish
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L2; Finish the Plaice
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L2; Cooking Livers for Pate
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L2; Prepping the Plaice
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L2; Finish the Tabouleah
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L2; Prep the Shallow Poach For the Plaice
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Basic Vegetable Cuts - Paysanne
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Basic Vegetables Cuts - Macedoine
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Basic Vegetable Cuts - Jardineire
Скачать
Basic Vegetable Cuts - Brunoise
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Basic Vegetable Cuts - Julienne
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L1; Preparing and starting the Beef Stew
Скачать
L1; Preparing the Salmon
Скачать
L1; Poaching Eggs
Скачать
L1; Refreshing the Poached Eggs
Скачать
L1; Plating the Grilled Salmon Starter
Скачать
L1; CheeseSauce for the Egg Florentine
Скачать
L1; Finishing the Egg Florentine
Скачать
L1; Making Rataoullie
Скачать
L1; Finishing Stew dish
Скачать
L1; Braised Rice
Скачать
L1 Pastry; Presenting the Creme Caramel
Скачать
L1 Pastry; Finishing and Presenting The Apple Tart
Скачать
L1 Pastry; Assembling The Apple Tart
Скачать
L1 Pastry; Preparing The Apple For The Tart
Скачать
L1 Pastry; Presenting The Steamed Sponge Pudding
Скачать
L1 Pastry; Lining The Tart Case For Blind Baking
Скачать
L1 Pastry; Sponge Mix, Fill The Moulds, and Steam
Скачать
L1 Pastry; Creme Caramels Out, Prepare Sponge Moulds
Скачать
L1 Pastry; Making The Pastry Cream (Creme Patissiere)
Скачать
L1 Pastry; Making Sweet Pastry for the Apple Tart
Скачать
L1 Pastry; Start with the Creme Caramel
Скачать
L1 Pastry; Citrus sauce
Скачать
West Herts Chef Tutor Demonstrates How To Cut a Ch
Скачать