BBC Food Clips

1. Working with filo pastry—Techniques

   Duration: 00:53

2. How to fillet round fish (mackerel, trout, etc.)—Techniques

   Duration: 01:31

3. How to skin and fillet a flatfish—Techniques

   Duration: 02:18

4. De-glazing pan gravy—Techniques

   Duration: 01:18

5. De-boning and butterflying a leg of lamb—Techniques

   Duration: 05:06

6. Segmenting citrus fruit—Techniques

   Duration: 01:13

7. Chopping chillies—Techniques

   Duration: 00:52

8. Choosing cooked lobster—Techniques

   Duration: 00:36

9. How to carve roast pork—Techniques

   Duration: 01:24

10. How to carve a roast chicken—Techniques

    Duration: 00:46

11. Caramelising sugar with a blow torch—Techniques

    Duration: 00:32

12. Butterflying prawns—Techniques

    Duration: 00:29

13. Browning meat—Techniques

    Duration: 01:06

14. Thickening a roux to make béchamel sauce—Techniques

    Duration: 01:56

15. Wrapping a pudding for steaming—Techniques

    Duration: 02:00

16. Soggy Bottoms

    Duration: 01:24

17. How to cream butter and sugar by hand—Techniques

    Duration: 00:49

18. Knife skills: How to finely chop—Techniques

    Duration: 01:23

19. Knife skills: how to chop an onion—Techniques

    Duration: 01:47

20. Raymond blanc marinating pork shoulder

    Duration: 03:06

21. Raymond Blanc marinates meat

    Duration: 04:45

22. Raymond Blanc marinating meat

    Duration: 04:45

23. Protein interview

    Duration: 01:40

24. Protein consumption interview

    Duration: 02:27