by
Australian Committee for Training Curriculum.
Call Number
DVD 641.57 BUF
Publication Date
1994
Format:
Other
Relevance:
3041.2893
by
Australian Committee for Training Curriculum.
Call Number
DVD 641.665 POU
Publication Date
1994
Summary
A chef demonstrates the following skills: portioning an uncooked chicken, needle trussing of a duck, preparation of chicken ballontine, preparing whole quail for grilling, preparation of rabbit crepinette, barding of guinea fowl, portioning of roast duck, carving of roast turkey.
Format:
Other
Relevance:
3041.2031
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by
Australian Hospitality Review Panel.
Call Number
CD 647.95 RES
Publication Date
1996
Format:
Computer file
Relevance:
2950.5125
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