Bringing It to a Boil: Moist Cooking Methods and Food Storage – DVD
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Product Number: WA24717H Price: $59.95 |
PRODUCT DETAILS
Grades 8-12.
This step-by-step guide highlights eight essential cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and even microwaving. How different techniques affect tenderness and flavor, and how to preserve food’s nutritional value are covered, along 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 teacher’s guide is available. 27 minutes. Copyright 2004.
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