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Dry heat methods. Volume 2 Cover Image DVD DVD

Dry heat methods. Volume 2

Culinary Institute of America (Added Author).

Summary: Explains and illustrates cooking fundamentals for the experienced or beginning chef. Covers four cooking techniques that rely on a fat or oil as the cooking medium. Includes the principles of the technique, an overview of each technique, and recipes.

Record details

  • Physical Description: videorecording
    videodisc
    1 videodisc (73 min.) ; sd., col. : 4 3/4 in. (DVD).
  • Publisher: Hyde Park, N.Y. : Culinary Institute of America, c2003 ; Vancouver, B.C. Image Media [distributor], 2005.

Content descriptions

Formatted Contents Note: Sauteing (18 min.) -- Pan frying (20 min.) -- Deep frying (22 min.) -- Stir frying (13 min.) -- Recipes -- Introduction (2:30 min.) -- Features.
Restrictions on Access Note:
Restrictions: Eligible B.C. culinary arts schools and post-secondary institutions only.
Creation/Production Credits Note: Producer, director, Philip Miller.
Terms Governing Use and Reproduction Note:
Restrictions: Duplication rights expire April 30, 2008; non-erasure.

Search for related items by subject

Subject: Sautéing
Skillet cooking
Deep frying
Stir frying
Cooking (Meat)
Cooking (Fish)
Cooking (Vegetables)
Cooking (Shellfish)

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Available copies

  • 2 of 2 copies available at Vancouver Community College.

Holds

  • 0 current holds with 2 total copies.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Holdable? Status Due Date Courses
Downtown Library TX 689.4 D79 NO. 2 2003 (Text) 33109008741431 DVDs & Videos Volume hold Available -
Downtown Library TX 689.4 D79 NO. 2 2003 (Text) 33109008741373 DVDs & Videos Available -
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