Kitchen fundamentals basic techniques used in food preparation
Title:
Kitchen fundamentals basic techniques used in food preparation
Author:
Christopherson, Dave.
Publication Information:
Owatonna, MN : Learning ZoneXpress, [2010]
©2010
Physical Description:
1 videodisc (44 min.) : sound, color ; 4 3/4 in.
Summary:
Teaches the basic techniques used in food preparation. Techniques covered include, handwashing; knife cuts such as large and small dice, julienne, paring, slicing, chop, mince; measuring-dry and liquid; cooking basics-grating, sifting, whipping, rolling, broiling, saute, pan searing, boiling, steaming.
General Note:
"Printable teaching materials available online at www.learningzonexpress.com/worksheets "--from disc.
Language:
English
Contents:
pt. 1. Intro to knives; 20 min -- pt. 2. Fundamentals of Cooking; 20 min.
Reading Level:
Grade 6-adult.
Subject Term:
Added Author:
Added Corporate Author:
ISBN:
9781571759771
Format :
DVD
