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:
2.9788
by
Rolls, Eric C. (Eric Charles), 1923-
Call Number
641.013 ROL
Publication Date
1997
Format:
Books
Relevance:
1.0346
15.
by
Hay, Donna.
Call Number
641.665 HAY
Publication Date
2007
Format:
Books
Relevance:
3.1388
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