Buffet techniques [digital videorecording] / produced by the Centre for Applied Learning Systems, Adelaide Institue of TAFE, and Hotel School, Regency Institute of TAFE, for Australian Committee for Training Curriculum.

2024-05-18T13:26:42Z

by Australian Committee for Training Curriculum.
Call Number DVD 641.57 BUF
Publication Date 1994
Format: Other

Poultry and game [digital videorecording] / produced by the Centre for Applied Learning Systems, Adelaide Institute of TAFE and Hotel School, Regency Institute of TAFE for ACTRAC.

2024-05-18T13:26:42Z

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

Search Results for Roast - Narrowed by: Australian Committee for Training Curriculum.

Buffet techniques [digital videorecording] / produced by the Centre for Applied Learning Systems, Adelaide Institue of TAFE, and Hotel School, Regency Institute of TAFE, for Australian Committee for Training Curriculum.

Poultry and game [digital videorecording] / produced by the Centre for Applied Learning Systems, Adelaide Institute of TAFE and Hotel School, Regency Institute of TAFE for ACTRAC.