 There’s more to boiling than heating up water! This step-by-step guide highlights eight essential cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and even microwaving. The best choices of utensils, how different techniques affect tenderness and flavor, and how to preserve food’s nutritional value are covered too, with explanations of commercial preparation and storage systems like cook-chill, cook-freeze, and sous-vide. The result is an authoritative, well-organized resource for culinary arts or food technology students. Viewable/printable educational resources are available online. (27 minutes)
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Item#: EDP34220
Copyright date: ©2004
VHS ISBN 978-1-4213-1091-6
DVD ISBN 978-1-4213-1092-3
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Kitchen and Food Safety
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$239.85 |
| DVD (Chaptered) |
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| DVD + 3-Year Streaming |
$359.78 |
| 3-Year Streaming |
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Kitchen Math: Measuring
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Kitchen Fundamentals: Common Tools and Terms
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Turning Up the Heat: Basic Dry Cooking Methods
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| VHS |
$69.95 |
| DVD |
$69.95 |
| DVD + 3-Year Streaming |
$104.93 |
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$69.95 |
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Employee Skills
Instructs students how to prepare for a job interview with a potential employer. Basic food service job skills are discussed along with appropriate work behavior, professional appearance, and suitable attitude. Viewers will be able to apply practical...(more details) |
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| VHS |
$49.95 |
| DVD |
$49.95 |
| DVD + 3-Year Streaming |
$74.93 |
| 3-Year Streaming |
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