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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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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

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Previous	TX 652 B47 2007 OC Best of culinary boot camp [videorecording] / : Philip Miller, director-producer ; Maria Renz, assistant producer ; Nathalie Fischer, executive producer ; Culinary Institute of America (CIA).	TX 653 C897 2007 OC Basic kitchen preparation.	TX 689 C897 2007 Vol.1 OC Dry heat cooking methods	TX 689 C897 2007 Vol.1 OC Dry heat cooking methods	TX 691 C897 2007 OC Moist heat cooking methods.	TX 740.5 G798 2009 Vol.1 OC Great food presentation 1 : more than food on a plate.	TX 911 In8b 2000 OC Introducing the basics	Next

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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