DVD
Shellfish fabrication by the professional chef [videorecording] / a production of The Learning Resources Center, Culinary Institute of America.
Demonstrates fabrication and preparation techniques for shellfish. Topics include: types of shellfish (molluscs, crustaceans), safety, sanitation and storage; knives, tools & equipment; cleaning, opening and/or portioning of scallops, clams, oysters, lobster, shrimp, crayfish, crabs, sea urchins, squid and octopus.
Record details
- Physical Description: 1 DVD-video (21 min.) : sd., col. ; 4 3/4 in.
- Publisher: Hyde Park, N.Y. : Learning Resources Center, Culinary Institute of America, c1996 ;
Content descriptions
| Restrictions on Access Note: | Restrictions: Eligible B.C. & Yukon K-12 & post-secondary institutions only. |
| Creation/Production Credits Note: | Producers, Joanne A. Meyer, Philip Miller. |
| System Details Note: | DVD. |
Search for related items by subject
| Subject: | Cooking (Shellfish) |
