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Bringing It to the Boil
Basic Moist Cooking Methods and Food Storage

Year

2004

Producer

VEA

Country of Origin

Australia

Duration

00:26:00

Product Code

VEA04057000

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Description

This instructive program explains the moist heat cooking methods such as Boiling, Blanching, Poaching, Steaming, Stewing and Braising, as well as microwave cooking. It also looks at and examines commercial food preparation and storage systems such as Cook-chill, Cook-freeze and Sous-vide. An informative program for all food technology students.

Key Product Data

VEA Logo

Production Year
2004

Duration
00:26:00

Producer
VEA

Country Of Origin
Australia

Level
Middle Secondary to Professional

Product Code
VEA04057000