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Dry heat cooking methods [videorecording].6

By: 4 0 16, [, ] | Culinary Institute of America [, ] |

Contributor(s): Culinary Institute of America 5 6 [] |

Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ProChef training materials; 46Edition: Description: 4 3/4 in. 1 videodisc (120+ mins.) : sd., colContent type: 2 Media type: 2 Carrier type: 2ISBN: 1583152997ISSN: 2Other title: 6 []Uniform titles: | | Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Deep frying.;Stir frying.;Skillet cooking. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX689 .C897 2007 | 2Other classification:

Contents:

Vol.2: Sauteing, Pan-frying, Deep-frying, Stir-frying.;Vol.1: Grilling, Broiling, Roasting, Baking.

Action note: In: Summary: The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods. Other editions:

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Holdings ( 2 )
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Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM Multimedia Library	Circulation-Circulating	TX 689 C897 2007 Vol.1 OC (Browse shelf)	Available		DVD-27
Book	PLM	PLM Multimedia Library	Circulation-Circulating	TX 689 C897 2007 Vol.1 OC (Browse shelf)	Available		DVD-28

Total holds: 0

Vol.2: Sauteing, Pan-frying, Deep-frying, Stir-frying.;Vol.1: Grilling, Broiling, Roasting, Baking.

The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods.

DVD format.

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