| 000 | 00752nam a2200181 4500 | ||
|---|---|---|---|
| 003 | PILC | ||
| 005 | 20170417162917.0 | ||
| 008 | DVD IMC-SICM | ||
| 020 | _a1-58315-299-7 | ||
| 082 | _aDVD 641.5 | ||
| 100 | _aProChef Training Materials | ||
| 245 | _aDry Heat Cooking Methods Vol. 2 | ||
| 250 | _a2007 | ||
| 300 | _b1 Video disc (DVD) (ca. 156 min.) : d., col. ; 4 3/4 in. | ||
| 500 | _aSauteing/Pan-Frying/Deep-Frying/Stir-Frying | ||
| 520 | _aEvery 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. | ||
| 942 |
_2ddc _cAVM |
||
| 999 |
_c38463 _d38463 |
||