BBC Food Clips

1. How to joint a chicken—Techniques

   Duration: 09:54

2. How to cream butter by hand—Techniques

   Duration: 00:49

3. Cleaning and de-bearding mussels—Techniques

   Duration: 01:17

4. De-seeding tomatoes—Techniques

   Duration: 01:04

5. Learning to chop: dicing an onion—Techniques

   Duration: 01:47

6. Working with filo pastry—Techniques

   Duration: 00:53

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

   Duration: 01:31

8. How to skin and fillet a flatfish—Techniques

   Duration: 02:18

9. De-glazing pan gravy—Techniques

   Duration: 01:18

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

    Duration: 05:06

11. Segmenting citrus fruit—Techniques

    Duration: 01:13

12. Chopping chillies—Techniques

    Duration: 00:52

13. Choosing cooked lobster—Techniques

    Duration: 00:36

14. How to carve roast pork—Techniques

    Duration: 01:24

15. How to carve a roast chicken—Techniques

    Duration: 00:46

16. Caramelising sugar with a blow torch—Techniques

    Duration: 00:32

17. Butterflying prawns—Techniques

    Duration: 00:29

18. Browning meat—Techniques

    Duration: 01:06

19. Thickening a roux to make béchamel sauce—Techniques

    Duration: 01:56

20. Wrapping a pudding for steaming—Techniques

    Duration: 02:00

21. Soggy Bottoms

    Duration: 01:24

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

    Duration: 00:49

23. Knife skills: How to finely chop—Techniques

    Duration: 01:23

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

    Duration: 01:47