Roasting

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

Summary: Demonstrates roasting, a dry heat method of cooking tender cuts of meat and game, as well as poultry. Topics include: barding or larding, trussing, seasoning, searing or browning, basting, mirepoix, gravy-making, utensils and equipment, preparation sequences and techniques.

Record details

Physical Description: videorecording
videodisc
1 DVD-video (26 min.) : sd., col. ; 4 3/4 in.
Publisher: Hyde Park, N.Y. : Culinary Learning Resources, Culinary Institute of America, c1989 ; Vancouver : B.C. Learning Connection [distributor], [1998]

Content descriptions

General Note:	Series title from container.
Restrictions on Access Note:	Restrictions: Eligible B.C. & Yukon K-12 & post-secondary institutions only.
Creation/Production Credits Note:	Producer, Steven Kolpan; director, Skip Thela.
System Details Note:	DVD.