Cooking techniques
Series: 21st Century FoodPublication details: Bristol: Classroom Video, 2009Description: DVD of 25 minsSubject(s): Cookery and bakery | CookingLOC classification: TX651Summary: This UK-produced programme is the ideal resource for introducing your young keystage two chefs to some of the most basic cooking techniques. A professional chef clearly demonstrates twelve of the most common cooking techniques, specifically: chopping, dicing, grating, steaming, frying, grilling, rubbing in, creaming, melting in, whisking, working with pastry, and separating eggs.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| DVD | CAFRE Loughry Library | TX651 COO (Browse shelf(Opens below)) | 1 | Available | 191730 |
This UK-produced programme is the ideal resource for introducing your young keystage two chefs to some of the most basic cooking techniques. A professional chef clearly demonstrates twelve of the most common cooking techniques, specifically: chopping, dicing, grating, steaming, frying, grilling, rubbing in, creaming, melting in, whisking, working with pastry, and separating eggs.
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