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Bechamel Sauce - Part 1How to make bechamel sauce
https://www.youtube.com/watch?v=NQgSonJaPuc
9:43 minGoProStart
3
Bechamel Sauce - Part 2How to make bechamel sauce
https://www.youtube.com/watch?v=bMGEYdz5KfU
6:25 minGoProStart
4
Tomato Sauce - Part 1How to make tomato sauce
https://www.youtube.com/watch?v=4DImVCG355Y
9:49 minGoProStart
5
Tomato Sauce - Part 2How to make tomato sauce
https://www.youtube.com/watch?v=iQ95RNawtsg
7:30 minGoProStart
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Hollandaise SauceHow to make hollandaise saucehttps://www.youtube.com/watch?v=8R5jfloqj2w9:18 minGoProStart
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VelouteHow to make veloute sauce
https://www.youtube.com/watch?v=My4QVNquLEs
13:28 minGoProStart
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Espagnole - Part 1How to make espagnole
https://www.youtube.com/watch?v=0VCeS0J1yq8
12:00 minGoProStart
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Espagnole - Part 2How to make espagnole
https://www.youtube.com/watch?v=1kU4X00xnxE
2:28 minGoProStart
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Ice BathIce bath for sauces
https://www.youtube.com/watch?v=Dy9ANR3yem8
3:05 minGoProStart
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Mother SaucesWhy Do They Call Them Mother Sauces?
https://www.youtube.com/watch?v=A0hA1glNoNE
5:55 min
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Sauces
How To Make Homemade Sauces Like The Pros
https://www.youtube.com/watch?v=DI7WGbAIpQY
7:52 min
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Knife Skills TrainingKnife basics
https://www.youtube.com/watch?v=tLTMZvQhl6E
25:14 minEscoffier Online
14
Knife Skills Trainingknife sharpening
https://www.youtube.com/watch?v=6dnlbMxQg_U
21:32 minEscoffier Online
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Knife Skills TrainingClassic Knife Cuts
https://www.youtube.com/watch?v=5wSUMQCgCbQ
3:18 minEscoffier Online
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Knife Skills TrainingAdvanced Knife Cuts
https://www.youtube.com/watch?v=hZbgVQT_7O4
4:02 minEscoffier Online
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Knife Skills TrainingTaillage 101: Basic Cuts of Vegetables
https://www.youtube.com/watch?v=ztuQd0S003E
3:26 minInternational Culinary Center
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Knife Skills TrainingHow to Cut An Onion
https://www.youtube.com/watch?v=MZZAJH5ul3g
2:15 minInternational Culinary Center
19
Knife Skills TrainingHow to Cut Garlic
https://www.youtube.com/watch?v=rMwTJedXfPY
2:09 minInternational Culinary Center
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Knife Skills TrainingHow To Cut Herbs
https://www.youtube.com/watch?v=KP5XtfEBSIk
3:02 minInternational Culinary Center
21
Knife Skills TrainingHow to Fillet a Fish
https://www.youtube.com/watch?v=_cAN9bfjF_4
7:51 minInternational Culinary Center
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Knife Skills Training
Carrots, Celery and Onion: How to Prepare Mirepoix
https://www.youtube.com/watch?v=WaFbxnGmmrg&list=PLjthy9I3lmAWsXpDpdf04aUbrkKgq8ltO&index=19
3:17 minInternational Culinary Center
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Knife Skills TrainingKnife Skills 101: Five Uses for Your Blade
https://www.youtube.com/watch?v=FHrBqqI3OWc
2:16 minInternational Culinary Center
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Knife Skills TrainingHow and When to Use Different Knives
https://www.youtube.com/watch?v=qVrwvHRkVec
3:35 minInternational Culinary Center
25
Knife Skills TrainingHow to Sharpen A Knife
https://www.youtube.com/watch?v=Cq0UbUtSkX8
3:17 minInternational Culinary Center
26
Knife Skills TrainingHow to Butcher a Pig: Head to Tail
https://www.youtube.com/watch?v=b1ExHaTgFUw&list=PLjthy9I3lmAWsXpDpdf04aUbrkKgq8ltO&index=34
8:15 minInternational Culinary Center
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Hollandaise SauceHollandaise Sauce from Scratch
https://www.youtube.com/watch?v=SaocJcyjDGg
3:50 minInternational Culinary Center
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Broken SauceHow to Save A Broken Sauce
https://www.youtube.com/watch?v=r1T3wR7wn5s
3:02 minInternational Culinary Center
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Mayonnaise & RemouladeHow to Make Mayonnaise and Rémoulade
https://www.youtube.com/watch?v=g1rSLC10vbE
3:23 minInternational Culinary Center
30
EmulsionHow to Emulsify Sauces
https://www.youtube.com/watch?v=QIRUMRc90BA
2:12 minInternational Culinary Center
31
Creme Chantilly
How to Make Créme Chantilly (Whipped Cream)
https://www.youtube.com/watch?v=GiyVoAuNIuY
1:58 minInternational Culinary Center
32
Patry Cream
How to Make Crème Pâtissière (Pastry Cream)
https://www.youtube.com/watch?v=SadFN5pmRy0
3:57 minInternational Culinary Center
33
EclairsHow to Pipe Éclairs and Cream Puffs
https://www.youtube.com/watch?v=FuzahmQSfVE
4:14 minInternational Culinary Center
34
Eclairs & Cream PuffsHow to Fill Éclairs and Cream Puffs
https://www.youtube.com/watch?v=pdb8NpxgShg
3:17 minInternational Culinary Center
35
Pate A ChouxHow to Make Pâte À Choux
https://www.youtube.com/watch?v=lFW01_r-8Nk
5:27 minInternational Culinary Center
36
FondantHow to Make Fondant
https://www.youtube.com/watch?v=5X-n3QL2bjs
3:49 minInternational Culinary Center
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Pork fabricationDr. Gregg Rentfrow fabricates a side of pork. Cuts include a Ham, Boston Butt, Picnic, Boneless Sirloin Chops, Tenderloin, Boneless Loin Roast, Boneless Pork Chops, Boneless Country Style Ribs, Babyback Ribs, Trimmings for sausage, Pork belly
https://www.youtube.com/watch?v=7sVVqx8vvA0
45:35 min
UK college of Ag, Food & Environment
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Sheep FabricationDr. Gregg Rentfrow fabricates a lamb carcass. Cuts include: Double Loin Chop, French Chop, Lollipop Chop, Tomahawk Chop, Crown Rack of Lamb Roast, Sirloin Chops, Arm Chops, Blade Chops, Shoulder, Leg of Lamb
https://www.youtube.com/watch?v=2zV8l-XQivU
42:16 min
UK college of Ag, Food & Environment
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Beef FabricationDr. Gregg Rentfrow fabricates a side of beef into wholesale cuts. Shows Flatiron Steak, the Chuck Eye Steak, the American Roast, and the Denver Cut Steak.
https://www.youtube.com/watch?v=-PBGvoEFE74
1:01:00 min
UK college of Ag, Food & Environment
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Pork fabricationFabricating a whole pork shoulder, cutting retail cuts from the pork shoulder, fabricating a whole pork loin, how to cut retail cuts from whole boneless pork loin
http://www.porkretail.org/Resources/5000/porkfabricationvideos.aspx
1:46 - 3:00 minPorkretail.org
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