Vegetable preparation. Tape 2 Boiling, blanching, par-boiling

Culinary Institute of America. Learning Resources Center. (Added Author).

Summary: Instruction on the vegetable cookery techniques of boiling, blanching and par-boiling. Topics include: product preparation, cooking medium, seasonings and aromatics, production environment factors.

Record details

Physical Description: videodisc
1 videodisc (16 min.) : sound, color ; 4 3/4 in. (DVD)
Publisher: Hyde Park, N.Y. : Learning Resources Center, Culinary Institute of America, [1993 ;]
Distributor: Vancouver : B.C. Learning Connection [distributor], [1998]

Content descriptions

Restrictions on Access Note:	Restrictions: Eligible B.C. and Yukon K-12 and post-secondary institutions only.
Creation/Production Credits Note:	Producer, Philip Miller.
System Details Note:	DVD.