Shellfish fabrication by the professional chef

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

Summary: 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: videorecording
videodisc
1 DVD-video (21 min.) : sd., col. ; 4 3/4 in.
Publisher: Hyde Park, N.Y. : Learning Resources Center, Culinary Institute of America, c1996 ; Vancouver : B.C. Learning Connection [distributor]

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.