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Dry Heat Cooking Methods Vol. 2

By: Material type: TextTextEdition: 2007Description: 1 Video disc (DVD) (ca. 156 min.) : d., col. ; 4 3/4 inISBN:
  • 1-58315-299-7
DDC classification:
  • DVD 641.5
Summary: 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.
Holdings
Item type Current library Collection Call number Status Date due Barcode
Audio Visual Material Audio Visual Material Instructional Media Center Library Audio Visual Material Section Reference DVD 641.5 (Browse shelf(Opens below)) Available IMC-SICM 00779

Sauteing/Pan-Frying/Deep-Frying/Stir-Frying

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.

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