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Basic food preparation fruits, vegetables, poultry, meats & eggs
(DVD)
Contributors
Published
Issaquah, WA : Bennett-Watt HD Productions, [2011].
Format
DVD
Physical Desc
1 videodisc (120 min.) : sd., col. ; 4 3/4 in.
Status
Uintah County Library - Non-Fiction DVD - Second Floor
DVD 641.5
1 available
DVD 641.5
1 available
Description
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Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Uintah County Library - Non-Fiction DVD - Second Floor | DVD 641.5 | Available |
More Details
Published
Issaquah, WA : Bennett-Watt HD Productions, [2011].
Language
English
UPC
799759001245
Notes
General Note
Title from container.
Participants/Performers
Instructor, Tom Small.
Description
Designed for the novice in the kitchen, or for someone who wants to brush up on their culinary skills. Basic Food Preparation concentrates on tips & techniques. How to select and prepare the very best ingredients so that we get a recipe that works every time we make it. Learn how to cut, chop, slice, dice, mince, julienne, blanch, clean, debone, braise, roast, sautee, boil, fry, poach, and more!
System Details
DVD, all regions; Dolby Digital 5.1 surround sound.
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Citations
APA Citation, 7th Edition (style guide)
Small, T. (2011). Basic food preparation: fruits, vegetables, poultry, meats & eggs . Bennett-Watt HD Productions.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Small, Tom. 2011. Basic Food Preparation: Fruits, Vegetables, Poultry, Meats & Eggs. Bennett-Watt HD Productions.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Small, Tom. Basic Food Preparation: Fruits, Vegetables, Poultry, Meats & Eggs Bennett-Watt HD Productions, 2011.
MLA Citation, 9th Edition (style guide)Small, Tom. Basic Food Preparation: Fruits, Vegetables, Poultry, Meats & Eggs Bennett-Watt HD Productions, 2011.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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