Culinary Knives

Culinary Knives

DVD
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Volume 1. Knife Care: Shows proper knife handling and care, including: specialty knives (edge types, cutting surfaces, overview of related tools); safe knife handling and storage; sharpening and honing; and, sanitation (cleaning and sanitizing).
Volume 2. Knife Skills: Covers the fundamental techniques of cutting, including different holding styles, work surfaces, and developing a rhythm; vegetable cuts (long, diced, shaped, decorative); meat fabrication (strip loin, tenderloin, pork butt, veal cutlets, leg of lamb, and rack of lamb); fish fabrication (round/flat/boney/non-boney fish, shellfish); poultry fabrication (knife usage, split, pieces, legs & breast (incl. boneless), and butterfly cuts). Includes a knife care review covering sharpening, sanitation, safety, and types of knives.
Characteristics: 2 videodisc (approximately 179 min.) ; sound, colour : 12 cm

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