Dry Heat Cooking Methods Vol. 2
ProChef Training Materials
Dry Heat Cooking Methods Vol. 2 - 2007 - 1 Video disc (DVD) (ca. 156 min.) : d., col. ; 4 3/4 in.
Every foodservice professional-from the biginner to the most accomplished chef-needsa comprehensive foundation of knowledge and skills to have the best opportunity for success. This video consist of the following Dry Heat Cooking methods: Sauteing/Pan-Frying/Deep-Frying/Stir-Frying.
1-58315-299-7
Sauteing/Pan-Frying/Deep-Frying/Stir-Frying
= IMC-SICM 00779
Audio Visual Material Section
Dry Heat Cooking Methods Vol. 2 - 2007 - 1 Video disc (DVD) (ca. 156 min.) : d., col. ; 4 3/4 in.
Every foodservice professional-from the biginner to the most accomplished chef-needsa comprehensive foundation of knowledge and skills to have the best opportunity for success. This video consist of the following Dry Heat Cooking methods: Sauteing/Pan-Frying/Deep-Frying/Stir-Frying.
1-58315-299-7
Sauteing/Pan-Frying/Deep-Frying/Stir-Frying
= IMC-SICM 00779
Audio Visual Material Section
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