Maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental techniques and money-saving procedures, including: the guiding hand - learn the different holding styles; vegetable cuts - long, diced, shaped, and decorative; meat fabrication - sirloin, tenderloin, pork butt, veal cutlets, leg of lamb, and rack of lamb; fish fabrication - roundfish, flatfish, and shellfish; poultry fabrication - knife usage, legs and wings, boneless breast, and pieces; knife care review - sharpening, sanitation, and types of knives.
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ISBN UPC: |
1583153152 |
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Format: |
DVD |
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Copyright: |
2007 |
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Length: |
146 minutes |