Catalogue

Record Details

Catalogue Search

[ 2 filters applied ]

Back To Results
Showing Item 1 of 4
Poaching and steaming Cover Image DVD DVD

Poaching and steaming

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

Summary: Demonstrates the moist heat cooking methods of poaching and steaming using fish and chicken as examples. Topics include: medium, aromatics, sauces, utensils/equipment, preparation sequences and techniques.

Record details

  • Physical Description: videorecording
    videodisc
    1 DVD-video (15 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:
Title from container.
Series title from container.
Formatted Contents Note: Poaching -- Steaming.
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.

Search for related items by subject

Subject: Poaching (Cooking)
Steaming (Cooking)

Search for related items by series

Available copies

  • 1 of 1 copy available at Vancouver Community College.

Holds

  • 0 current holds with 1 total copy.
Show All Copies
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Holdable? Status Due Date Courses
Downtown Library TX 691 P62 1989a (Text) 33109010150241 DVDs & Videos Volume hold Available -
Back To Results
Showing Item 1 of 4

Additional Resources