Kitchen Fundamentals

Kitchen Fundamentals

Basic Techniques Used In Food Preparation

Book - 2010
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Teaches the basic techniques used in food preparation. Techniques covered include, handwashing; knife cuts such as large and small dice, julienne, paring, slicing, chop, mince; measuring-dry and liquid; cooking basics-grating, sifting, whipping, rolling, broiling, saute, pan searing, boiling, steaming.
Publisher: Owatonna, MN : Learning ZoneXpress, c2010.
ISBN: 9781571759771
Characteristics: 1 videodisc (40 min.) : sd., col. ; 4 3/4 in. + worksheets


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