1 videodisc (DVD) (26 min.) : sound, color ; 4 3/4 in
Summary
Explains moist heat cooking methods such as boiling, blanching, poaching, steaming, stewing and braising, as well as microwave cooking. It also looks at and examines commercial food preparation and storage systems such as cook-chill, cook-freeze and sous-vide
Cast
Narrator, Chelsea Bruland
Notes
No rating given
DVD. Region unspecified
Available for Deakin University staff and students only