Normal view MARC view ISBD view

Moist heat cooking methods. 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; New York, Culinary Institute of America,;2007.46Edition: Description: 4 3/4 in. 1 videodisc (120+ mins.) : sd., colContent type: two-dimensional moving image Media type: video Carrier type: videodiscISBN: 1583153004ISSN: 2Other title: 6 []Uniform titles: | | Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Cooking.;Steaming (Cooking).;Braising (Cooking). -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX691 .C897 2007 | 2Other classification:

Contents:

Action note: In: Summary: Moist-heat techniques{u2014}steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering-rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods. Other editions:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes
Comments ( 0 )

Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM Multimedia Library	Circulation-Circulating	TX 691 C897 2007 OC (Browse shelf)	Available		DVD-22

Total holds: 0

Browsing PLM Shelves , Shelving location: Multimedia Library , Collection code: Circulation-Circulating Close shelf browser

Previous					No cover image available	No cover image available	No cover image available	Next
Previous	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	TX 911 In8i 2009 OC Introducing hospitality.	Next

Moist-heat techniques{u2014}steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering-rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.

DVD format.

There are no comments for this item.

to post a comment.