Meat Cooking Techniques
(eVideo)
Published
New York, N.Y. : Infobase, [2013], c2013.
Status
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Format
eVideo
Language
English
Notes
General Note
Encoded with permission for digital streaming by Infobase on October 18, 2013.
General Note
Classroom Video On Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Restrictions on Access
Access requires authentication through Classroom Video On Demand.
Description
What are the three steps all chefs should begin with before cooking meat? How long does meat need to rest after being cooked? What is the best way to make a meal from a tough cut of meat? In this program, professional chef Andrew Sankey explains the basics of preparing meat, then provides a how-to for a variety of cooking techniques. Demonstrating methods for roasting, frying, grilling, stewing, braising, and larding, Sankey also covers internal temperatures, flavorings, and more. Produced in Australia.
Target Audience
8 & up.
System Details
Mode of access: Internet.
System Details
System requirements: Classroom Video On Demand playback platform.
Citations
APA Citation, 7th Edition (style guide)
(20132013). Meat: Cooking Techniques . Infobase.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)20132013. Meat: Cooking Techniques. Infobase.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Meat: Cooking Techniques Infobase, 20132013.
MLA Citation, 9th Edition (style guide)Meat: Cooking Techniques Infobase, 20132013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
a79efb88-1878-399a-2f1b-0686480fd3df-eng
Grouping Information
| Grouped Work ID | a79efb88-1878-399a-2f1b-0686480fd3df-eng |
|---|---|
| Full title | meat cooking techniques |
| Author | films for the humanities sciences |
| Grouping Category | movie |
| Last Update | 2023-01-17 14:42:32PM |
| Last Indexed | 2024-04-28 00:32:00AM |
Book Cover Information
| Image Source | classroomVideoOnDemand |
|---|---|
| First Loaded | Feb 27, 2023 |
| Last Used | Dec 31, 2023 |
Marc Record
| First Detected | Jan 17, 2014 12:00:00 AM |
|---|---|
| Last File Modification Time | Jan 17, 2023 02:49:00 PM |
MARC Record
| LEADER | 02791ngm a2200493Ia 4500 | ||
|---|---|---|---|
| 001 | 100054990 | ||
| 003 | CVOD | ||
| 005 | 20140125151047.0 | ||
| 006 | m|||||o||c|||||||| | ||
| 007 | vz|czazuu | ||
| 007 | cr|cna | ||
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| 040 | |a AzPhAEM | ||
| 245 | 0 | 0 | |a Meat|h [electronic resource (video)] :|b Cooking Techniques /|c Video Education Australasia. |
| 246 | 3 | |a Cooking Techniques | |
| 260 | 3 | |a New York, N.Y. :|b Infobase,|c [2013], c2013. | |
| 300 | |a 1 streaming video file (17 min.) :|b sd., col. +|e instructional materials (online) | ||
| 500 | |a Encoded with permission for digital streaming by Infobase on October 18, 2013. | ||
| 500 | |a Classroom Video On Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware. | ||
| 505 | 0 | |a Introduction to Cooking Meat (1:21) -- Roast Meat (1:14) -- Grilling/Frying Meat (2:06) -- Cooking Technique: "Doneness" (1:47) -- Stewing Meat (2:46) -- Larding and Barding Meat (1:40) -- Braising Meat (3:31) -- Braised Lamb with Reduction (2:02) -- Credits: Meat: Cooking Techniques (0:21) | |
| 506 | |a Access requires authentication through Classroom Video On Demand. | ||
| 520 | |a What are the three steps all chefs should begin with before cooking meat? How long does meat need to rest after being cooked? What is the best way to make a meal from a tough cut of meat? In this program, professional chef Andrew Sankey explains the basics of preparing meat, then provides a how-to for a variety of cooking techniques. Demonstrating methods for roasting, frying, grilling, stewing, braising, and larding, Sankey also covers internal temperatures, flavorings, and more. Produced in Australia. | ||
| 521 | 2 | |a 8 & up. | |
| 538 | |a Mode of access: Internet. | ||
| 538 | |a System requirements: Classroom Video On Demand playback platform. | ||
| 588 | |a Title from distributor's description. | ||
| 650 | 0 | |a Cooking (Meat) | |
| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Life skills. | |
| 650 | 0 | |a Self-help techniques. | |
| 650 | 0 | |a Social skills. | |
| 655 | 0 | |a Educational films. | |
| 655 | 0 | |a Internet videos. | |
| 655 | 7 | |a Videorecording.|2 local | |
| 710 | 2 | |a Films for the Humanities & Sciences (Firm) | |
| 710 | 2 | |a Infobase. | |
| 710 | 2 | |a Video Education Australasia. | |
| 776 | 0 | 8 | |i Originally produced: |d Video Education Australasia, 2013. |
| 856 | 4 | 0 | |z Part of the Classroom Video On Demand collection.|u https://cvod.infobase.com/PortalPlaylists.aspx?xtid=54990&wID=277820 |
| 856 | 4 | 2 | |z Cover image|u https://cdnsecakmi.kaltura.com/p/1067292/sp/106729200/thumbnail/entry_id/0_68w52201/version/100002/width/88 |