Email RIS file
Bookmark
Report an Issue

Knife skills [videorecording] : vegetable cuts / Culinary Institute of America

Published
Hyde Park, NY : The Culinary Institute of America, 1998.
Physical Description
1 videocassette (23 mins.) : sound, color ; 1/2 in.
Additional Creators
Culinary Institute of America

Availability

I Want It
I Want It

Finding items...

Series
Summary
Demonstrates the fundamentals of cutting vegetables into precise shapes and sizes, slicing, fine chopping, dicing mincing, creating julienne-style cuts and tournes, choosing the proper knife, and correctly positioning a knife in one's hands while cutting.
Subject(s)
Related Titles
Vegetable cuts
Vegetable cuts: Dicing
Note
Title information taken from videocassette and container.
Creation/Production Credits Note
The Food & Bevarage Institute.
Technical Details
VHS.
View MARC record | catkey: 1703064