Julienne
17_334A
17_334B
Dicing
17_335A
17_335B
Onion: Chopping
17_335C
17_335D
17_335E
Citrus: Cutting Citrus Segments or Supremes
18_458A
18_458B
Shrimp: Peeling
20_490A
20_490B
Shrimp: Deveining
20_490C
20_490D
Shrimp: Butterflying
20_490E
Lobster: Halving
20_491C
20_492A
20_492B
Lobster: Removing the Meat from a Cooked Lobster
20_493A
20_493B
20_493C
20_493D
20_493E
Crabs: Cleaning Hard-shell Crabs
20_495A
20_495B
20_495C
20_495D
Clams: Shucking a Raw Hard-shell Clam
20_498A
20_498B
20_498C
Mussels: Removing the Beard
20_499B
Oysters: Shucking
20_502A
20_502B
Squid: Cleaning
20_503C
20_503D
20_503E
Fish: Cleaning
21_528
21_529A
21_529B
21_529C
21_529D
Fish: Filleting a Roundfish
21_530C
21_530D
21_531G
Fish: Filleting a Flatfish
21_531B
21_531A
21_531C
Fish: Skinning a Fillet of Fish
21_531F
Chicken: Butterflying or Splitting
22_570A
22_570B
22_570C
Chicken: Removing the Legs
22_570D
22_570E
22_570F
22_570G
22_571A
Chicken: Removing the Chicken Wings
22_571B
22_571C
Chicken: Splitting and Quartering a Chicken Breast
22_571D
22_572A
22_572B
Poultry: Poultry Parts
22_572C
Poultry: Trussing
22_573C
22_573D
22_573E
Poultry: Stuffing
22_573A
22_573B
Poultry: Carving
22_574C
22_574D
22_575B
22_575A
22_575C
22_576A
22_576B
Chicken: Boning and Skinning a Chicken Breast
22_578A
22_578B
22_578C
22_578D
22_578E
Cookies: Rolling out Dough
28_826A
22_826B
Pan Size: Reducing Baking Pan Size
33_924B
Measuring: Leveling Measured Ingredients
33_926
Mixing: Beating Butter and Sugar by Hand (Creaming)
33_927B
Mixing: To Stir Ingredients into a Batter
33_928A
Mixing: To Beat or Whip by Hand
33_928B
Mixing: Folding Beaten Eggwhites into a Batter
33_929A
33_929B
Cheesecake: Baking a Cheesecake in a Water Bath
33_979A
33_979B
Custards: Baking Custards in a Water Bath
35_1014A
Meat: Tying a Roast
24_642newA
24_642newB
Coating Food: With Flour, Egg, and Breadcrumbs
38_1071newA
38_1071newB
38_1071newC
Poultry or Meat: Pounding Cutlets or Scallops
24_682new
Tomatoes: Peeling and Seeding
17_430newA
17_430newB
17_430newC
Bread: Kneading
25_739newA
25_739newB
Cucumber: Scoring a Cucumber
12_218A
Fish: Making Monkfish Medallions
21_537A
21_537B
Fish: Serving Roundfish
21_548A
21_548B
21_548D
21_548C
Fish: Boning Small Fish
21_559A
21_559B
21_559C
Chicken Kiev: Preparing
22_590A
22_591A
22_591B
22_591C
22_591D
Duck: Preparing Crispy Roasted Duck for roasting
22_621A
22_621B
Goose: Preparing for Roasting
22_623A
Brioche: Forming a Sectioned Brioche Loaf
25_766A
Kouglof: Forming
25_766B
25_766C
25_766D
25_766E
Waffles: Pouring Waffle Batter
27_801A
27_801B
Cookies: Hand Shaping Cookie Dough
28_830A
28_830B
Pies and Tarts: Forming Pat-In-the-Pan Pie and Tart Crust
30_865A
30_865B
30_865C
30_865D
30_865E
Tarte Tatin: Preparing Tarte Tatin
30_881A
30_881B
30_881C
Pains au Chocolat: Shaping
32_915A
Omelet: Making a Rolled Omelet
8_315A
8_315B
8_315C
Pasta: Rolling Pasta with a Pasta Machine
16_304A
16_304B
16_304C
Pasta: Rolling Pasta Dough by Hand
16_302A
16_302B
16_302C
16_302D
16_302E
Artichokes: Trimming
17_340A
17_340B
17_340C
17_340D
Crabs: Cleaning Soft-shell Crabs
20_494B
20_494C
20_494D
Scallops: Shucking
20_500B
20_500C
Chicken: Cutting Chicken Breasts in Half
Chicken: Testing Chicken for Doneness
22_574A
22_574B
Chicken: Stuffing a Chicken under the Skin
22_582A
22_582B
22_582C
Turkey: Making Boneless, Skinless Turkey Breast
22_613A
Turkey: Slicing Cutlets from a Turkey Breast
22_613B
Challah: Braiding
25_747A
25_747B
25_747C
25_747D
25_747E
25_747F
25_747G
Brioche: Kneading
25_765A
25_765B
25_765C
25_765D
Brioche: Forming Brioche à Tête
25_765E
25_765F
25_765G
25_765H
Cookies: Rolling and Shaping Crescent Cookies
28_830C
28_830D
Rugelach: Forming Roll-Shaped Rugelach
28_837A
28_837B
Rugelach: Forming Crescent-Shaped Rugelach
28_837C
28_837D
Cookies: Making Piped Cookies
28_840A
Croissants: Shaping
32_914A
32_914B
32_914C
32_914D
Pies and Tarts: Forming a Woven Lattice Top
30_872C
Pinwheels: Forming
32_916A
Strudel: Stretching Strudel Dough
32_918A
Cakes: Cooling Angel Cakes
33_951A
33_951B
Meringue: Making Meringue Mushrooms
33_957A
33_957B
33_957C
33_957D
33_957E
33_957F
Cakes: Glazing a Cake or Torte with Chocolate Glaze
34_991C
34_991D
Piping: Piping Frosting
34_993A
34_993D
34_993C
34_993B
Meringue: Forming Meringue Layers with a Pastry Bag
34_956A
Cakes: Leveling and Unmolding a Torte
33_958A
33_958B
Cakes: Dipping Cupcakes
33_962A
Cakes: Glazing Petits Fours
33_963A
Cakes: Tightening the Cake Roll
33_964A
Wedding Cake: Assembling A Wedding Cake
33_972A
33_972B
33_972C
33_972D
33_972E
33_972F
Piping: Buttercream Roses
33_974A
33_974B
33_974C
33_974D
33_974E
Wedding Cake: Serving Wedding Cake
33_974FF
33_974GG
33_974HH
Cakes: Decorating Cakes
34_992A
34_992B
34_992C
Soufflé Collars: Making Soufflé Collars
35_1028A
35_1028B
Fish: Cutting Large Steaks into Fillets
20_530A
20_530B
Pies and Tarts: Tucking the Overhang of a Covered Fruit Pie
30_872A
Pies and Tarts: Cutting Vents In The Top Crust
30_872B
Cakes: Making a Layer Cake
34_988A
34_988B
34_990A
34_990B
34_990C
34_991A
34_991B
Pies and Tarts: Cutting Fat Into Dry Ingredients
30_858B
Puff Pastry: Making Puff Pastry
32_909A
32_909B
32_909C
32_909D
32_910A
32_910B
32_910C
20_492C
Cookies: Making Pressed Cookies
28_840B
Pancakes: Pouring Pancake Batter
27_795A
Bread: Scoring
25_742
Poultry: Barding a Bird
23_626A
23_626B
Chopsticks: Eating With Chopsticks
02_014A
02_014B
02_014C
33_924C
20_500A