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Entrees: boning and carving.
DVD
Entrees: boning and carving.
Copies
1 Total copies, 1 Copies are in, 0 Copies are out.
Explores techniques of entree preparation, with emphasis on boning and carving skills. Also teaches how to "read" the guest.
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Title
Entrees: boning and carving.
Call No
TX 925 E57 1994
Authors
Culinary Institute of America
Subjects
Entrees (Cookery)
Table service.
Waiters.
Waitresses.
Language
English
Published
Hyde Park, N. Y. : The Culinary Institute of America, 1994.
Publication Desc
1 DVD (32 min.) : sd., col. ; 12 cm.+ 1 recipe card.
Series
Table-side service
Dimensions
12 cm.+
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