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ClickView (Firm)
Numéro de rayon préféré
XX(304001.1)
Résumé
In this video we will discuss different types of rice and their uses.
Format :
Autre
Pertinence:
0.0630
par
ClickView (Firm)
Numéro de rayon préféré
XX(307269.1)
Résumé
Many dishes and recipes require you to boil ingredients. This video introduces the basic moist cookery method of boiling, demonstrating how and when to boil foods and providing key tips for keeping safe around boiling liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
85042.6172
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par
ClickView (Firm)
Numéro de rayon préféré
XX(307270.1)
Résumé
Many dishes and recipes require you to blanch ingredients. This video introduces the basic moist cookery method of blanching, demonstrating how and when to blanch foods and providing key tips for keeping safe around boiling liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
85042.6172
par
ClickView (Firm)
Numéro de rayon préféré
XX(307271.1)
Résumé
Many dishes and recipes require you to poach ingredients. This video introduces the basic moist cookery method of poaching, demonstrating how and when to poach foods and providing key tips for keeping safe around hot liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
85042.6172
par
ClickView (Firm)
Numéro de rayon préféré
XX(307272.1)
Résumé
Many dishes and recipes require you to steam ingredients. This video introduces the basic moist cookery method of steaming, demonstrating how and when to steam foods and providing key tips for keeping safe around steam. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
85042.6172
par
ClickView (Firm)
Numéro de rayon préféré
XX(307273.1)
Résumé
Many dishes and recipes require you to stew or braise ingredients. This video introduces the basic moist cookery methods of stewing and braising, demonstrating how and when to stew or braise foods and providing key tips for keeping safe around hot foods. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
77634.5625
par
ClickView (Firm)
Numéro de rayon préféré
XX(307274.1)
Résumé
Many dishes and recipes require you to sous vide ingredients. This video introduces the basic moist cookery method of sous vide, demonstrating how and when to sous vide foods and providing key tips for keeping safe around hot liquids. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
77634.5703
par
ClickView (Firm)
Numéro de rayon préféré
XX(307275.1)
Résumé
Many dishes and recipes require you to grill ingredients. This video introduces the basic dry cookery method of grilling, demonstrating how and when to grill foods and providing key tips for keeping safe around hot foods and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
85042.6172
par
ClickView (Firm)
Numéro de rayon préféré
XX(307276.1)
Résumé
Many dishes and recipes require you to roast ingredients. This video introduces the basic dry cookery method of roasting, demonstrating how and when to roast foods and providing key tips for keeping safe around hot foods and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
85042.6172
par
ClickView (Firm)
Numéro de rayon préféré
XX(307277.1)
Résumé
Many dishes and recipes require you to pan-fry ingredients. This video introduces the basic dry cookery method of pan-frying, demonstrating how and when to pan-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
77634.5703
par
ClickView (Firm)
Numéro de rayon préféré
XX(307278.1)
Résumé
Many dishes and recipes require you to stir-fry ingredients. This video introduces the basic dry cookery method of stir-frying, demonstrating how and when to stir-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
77634.5703
par
ClickView (Firm)
Numéro de rayon préféré
XX(307279.1)
Résumé
Many dishes and recipes require you to dry-fry ingredients. This video introduces the basic dry cookery method of dry-frying, demonstrating how and when to dry-fry foods and providing key tips for keeping safe around hot temperatures. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format :
Ressources électroniques
Pertinence:
77634.5703
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