Knife skills

Miller, Philip. (Added Author). Culinary Institute of America (Added Author).

Summary: 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.

Record details

Physical Description: videorecording
videodisc
1 videodisc (136 min.) ; sd., col. : 4 3/4 in. (DVD).
Publisher: Hyde Park, N.Y. : Culinary Institute of America, c2004 ; Vancouver, B.C. : Image Media [distributor]

Content descriptions

Formatted Contents Note:	Guiding hand (3:42 min.) -- Techniques (119 min.) -- Review (12:53 min.)
Restrictions on Access Note:	Eligible B.C. culinary arts schools and post-secondary institutions only.
Creation/Production Credits Note:	Producer, director, Philip Miller; narrator, Brad Scharf.