Knife SkillsDVD - 2004 ;
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.
Publisher: Hyde Park, N.Y. : Culinary Institute of America, c2004 ; Vancouver, B.C. Image Media [distributor]
Characteristics: 1 videodisc (136 min.) ; sd., col. : 4 3/4 in. (DVD)
Alternative Title: Culinary knives series