4.2 The Instruction
In this lesson you'll learn how to keep the energy up and your production smooth as you work through the instruction. Most productions involve some quick problem solving, so in this lesson you'll also learn how to stay sharp and roll with challenges as they arise.
1.Introduction2 lessons, 07:27
2.Pre-Production5 lessons, 24:38
3.Production3 lessons, 20:08
4.The Shoot3 lessons, 31:16
5.Conclusion1 lesson, 02:17
4.2 The Instruction
In this video, you're gonna see the next part of this production. We're going to pick it up right where we left off in the last lesson. Cheryl's got some more content to deliver towards camera, and we need to work out how we're going to film the mixing of these ingredients and the building of this recipe. So the next part of the script involves delivering a little bit more material towards camera and then listing out the ingredients. So we had Cheryl kind of go through the motions so Andrew could figure out exactly where he needed to shoot. Once we had done that we realized there needed to be some chocolate chips at the end of that list of ingredients. So, I grabbed a bowl and we dumped some chocolate chips into a package so we could have everything kind of laid out right in order as she listed off these ingredients. You know what I just realized Dave? No. That you only have one thing of chips. Ok. I have all these extra things but is that gonna- You don't use the chips til the very end. How many chips would you use in a whole batch? I would do the whole thing. Well we don't have to do this twice. Okay. As long as we make sure that we get it up until you do those. Yeah. There's no reason to do it twice. Okay. If I see it's good, he see's it's good, it's fine. All right, I'm rolling. All right. Whenever you're ready, action. For many in the US, the standard chocolate chip cookie recipe can be found on the back of a Nestle Tollhouse chocolate chip package, but for these large cookies we'll be making a few changes. I will also show you a few flavor variations to jazz these up and make them even more special. First, let's go over the ingredients. You will need two cups of flour, a half a teaspoon of baking soda, a half a teaspoon of kosher salt, three quarters of a cup of melted butter, a cup of packed brown sugar, half a cup of white sugar, one egg and one egg yolk, a tablespoon of vanilla and two cups of chocolate chips. There's something on the floor that is like a moving floorboard. Try and locate where it is and we'll either mark it or- [NOISE] Right here, [NOISE] don't put your foot there. Where the line is? Okay. When you're doing the ingredients, you can just boom, boom, boom, boom, boom. You don't have to [NOISE] just- Sure. That's the least critical part and that way you don't step away from the mic Sure. All right, let's do that one more time. And action. For many in the U.S. the standard chocolate chip cookie recipe can be found on the back of a package of Nestle Tollhouse chocolate chips. But for these large cookies we will be making a few changes. I'll also show you a couple of flavor variations to jazz these up and make them even more special. What we're going to need is all of the ingredients I have here. Two cups of flour, half a teaspoon of baking soda, half a teaspoon of kosher salt, three quarters of a cup of melted butter, one cup of packed brown sugar, half a cup of white sugar, one egg and one egg yolk, a table spoon of vanilla extract, and two cups of chocolate chips. Cool, let's do those ingredients again. Just the ingredients part? Yep. Okay. Don't feel like you have to look up at the camera in between. Mm-hm. Okay, I won't. That'll keep- But I should sometimes, right? Or does it not- No, not during this part, that's fine. Okay. You can just label them right off. Okay. As long as your face doesn't go down to your chin. Sure. It's fine. Okay. So let's pick it up, whatever the thing is. For this recipe you will need or whatever it says. >> First let's go over the ingredients? >> Yeah. >> Okay. >> And action. >> First let's go over the ingredients. You will need two cups of all purpose flour, half a teaspoon of baking soda, half a teaspoon of Kosher salt, three quarters of a cup of melted butter, one cup of packed brown sugar, half a cup of white sugar, one egg and one egg yolk, a tablespoon of vanilla extract, and two cups of chocolate chips. >> Good. Can we do that one more time? Definitely. >> The beginning there was just a little bit weird. >> A little bit iffy. Okay. Maybe just start with a tiny smile. >> Okay sure. >> Perfect. And action. >> First let's go over the ingredients. You will need two cups of all purpose flour, half a teaspoon of baking soda, half a teaspoon of kosher salt, three quarters of a cup of melted butter, one cup of packed brown sugar, half a cup of white sugar, one egg and one egg yolk, a tablespoon of vanilla extract, and two cups of chocolate chips. Before you start assembling the ingredients, preheat your oven to 325 degrees. This temperature is a little bit lower than the standard 375 but because we're making extra large cookies today we're gonna take the low and slow approach. We don't want the edges to burn before the centers get a perfect golden brown. >> I really liked how Cheryl delivered that last take with those ingredients. When she went in to that last section, there was a little bit of weirdness at the very end where she turned away from camera. I basically asked her to give me two beats at the end of that statement, where she's just looking at the camera, and then I'd get a separate cutaway shot of her actually preheating the oven. I don't really need to show her walking from the counter to the oven. I really only need the shot of her preheating the oven. So, once I explained this to her, we went again. >> Before you start assembling the ingredients, preheat your oven to 325 degrees. This temperature is a little bit lower than the standard 375 degrees because we're making extra large cookies so, we want to take the low and slow approach. We want the cookies to be perfectly baked on the outside and not extra brown, while the inside gets the perfect texture as well. >> That was a pretty good take from Sheryl, but I knew with a little bit more coaching, we could get it perfect. So, we tried a few more times and this is what we ended up with. >> Because we're making larger cookies you'll wanna take the low and slow approach. We want the middle of these cookies to be a perfect golden brown before the edges get too dark. >> Yeah. >> So I'm gonna mix the dry ingredients and talk a little bit about that. And then I know you said at some point you're gonna wanna cut because of melting the butter, right? >> Yeah, you can do it now. >> Okay. >> You have more butter? I have butter too. >> I have extra. Yeah, I brought four sticks and each recipe is one and one half. >> Okay, that's good. So, just in the middle of this, go ahead and walk over and announce it? >> You're going to just do it. >> Okay. >> And then after this whole thing's done we'll get a separate shot of that. >> Perfect. Okay. >> All right, whenever you're ready. >> Do you go right into mixing? >> Mm-hm. So I'll stay on your hands and b- >> Yeah I'm gonna be doing just these three first, and then I'm gonna walk over to melt that. And then while that's going I'm gonna trade out these bowls because the wet stuff is gonna be put into this bowl. >> Okay. >> Actually, we'll let that finish so we don't hear that. >> Oh yea sure no problem. >> But that's fine we'll take it one step at a time >> All right. >> Whenever you're ready, action. >> We're going to mix the dry ingredients first. This includes the two cups of flour we talked about Half a teaspoon of baking soda. [NOISE] And half a teaspoon of kosher salt. [NOISE] Just give it a quick whirl around the bowl. [NOISE] [SOUND] Okay, now we're gonna melt the butter. >> Let's just go back just a tiny bit. >> Sure. >> Give me that, just, we're gonna just kind of mix this up a little bit. >> Yep. >> And then, you just hold the butter and now we'll take this, blah, blah, blah, and melt in the butter. >> Microwave. >> In the microwave. >> Yeah, whatever. >> Sure. >> Just hold it here while you say that. >> Okay, right in front of me? >> And then take two beats. >> Sure. >> And we'll make sure it's good. >> And that's what we'll do. >> Okay. >> Great. But make sure when you say now just mix this up a little bit, make sure you do that in the clear, meaning, don't mix it while you're saying it, cuz it sounds like clank, clank, clank, clank, clank, clank, clank, clank. >> Thank you. Okay. >> So, do that, and then the butter, and then we're good. >> All right. >> And action. >> Now you're gonna go ahead and give this a quick stir just to get all the dry ingredients incorporated. >> Good.Try again. >> Now you're gonna give this just a quick stir to get all the dry ingredients incorporated. [SOUND] Okay. The next step is to take the three quarters of a cup of butter and bring it to the microwave to melt it completely. >> There's a tiny bit of flour on the counter. Can you just wipe that on the floor or whatever? >> Mm-hm. >> And then, can you say how much the butter is, in terms of sticks. >> Yeah. >> Two quarters of a cup of butter, or. >> Okay, sure. Just at the butter part, or am I stirring this again? >> Yeah, just leave that right there. >> Okay. >> And then you can reach for the butter as if you never have. >> Ok. >> Ok. Ready? >> Yup. >> And action. >> The next step is to melt three quarters of a cup of butter. This is also the same as one and a half sticks of butter, and we're going to go over to the microwave to do that. >> Okay, let's do that one more time. >> Uou don't have to say "go over to the microwave", you can say "and you can do that in the microwave", but tell us how. >> On low- >> Oh! Just regular, I would just say thirty seconds at a time. Is that okay? >> That's perfect. >> Okay. >> Yep. >> Thank you. I forget about things that are just in my head. Okay.. >> And action! >> The next step is our butter. We're starting off here with three quarters of a cup, which is the same as one and a half sticks. I like to melt it in the microwave, just 30 seconds at a time until it's barely melted. >> So, as you can see from that last take, a little bit of direction in coaching and a few practice takes and we can get something that's really nice. This is how I approached doing all of the sections for this instructional video. I broke everything up into small little vignettes. We practiced everything a few times to make sure that Cheryl could get her wording and her movement down and so that Andrew could lock in and get the tight shots of what he needed to cover. In the next lesson you're gonna see how the rest of this shoot came together. I'm gonna compress things quite a bit, but you're going to see how we shot some B roll and how we locked in a great sounding conclusion for this instructional video.