{"product_id":"culinary-knives-knife-skills-volume-2","title":"Culinary Knives: Knife Skills Volume 2","description":"Culinary Knives Volume 2: Knife Skills DVD VIDEO learn fundamental techniques! \u003cbr\u003e\u003cbr\u003e\u003cp class=\"proAttr productType\"\u003e\u003clabel\u003eType: \u003c\/label\u003e Movie \u003c\/p\u003e\u003cp class=\"proAttr productType\"\u003e\u003clabel\u003ePlatform: \u003c\/label\u003e DVD \u003c\/p\u003e\u003cp class=\"proAttr productType\"\u003e\u003clabel\u003ePublisher: \u003c\/label\u003e The Culinary Institute Of America \u003c\/p\u003e\u003cp class=\"proAttr productType\"\u003e\u003clabel\u003eReleased: \u003c\/label\u003e 2004 \u003c\/p\u003e\u003cp class=\"proAttr productType\"\u003e\u003clabel\u003eMedia: \u003c\/label\u003e DVD \u003c\/p\u003e\u003cshortdescription\u003e\u003c\/shortdescription\u003eThis comprehensive series on the art and skill of using knives will show you how to properly use these essential items in food preparation. They demonstrate specific techniques and methods, including choosing knives and using them with precision to minimize waste and maximize efficiency.\u003cbr\u003e\u003cbr\u003eFrom the basics of knife \"know-how\" to the intricate skill of meat fabrication, the Culinary Knives DVD Series doesn't miss a beat and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.\u003cbr\u003e\u003cbr\u003eDiscover and use these techniques and ideas to improve your knife skills!\u003cbr\u003e\u003cbr\u003eMaximize profitability and yield through an increased knowledge of knife skills.\u003cbr\u003e\u003cbr\u003eDiscover the fundamental techniques and money-saving procedures, including:\u003cbr\u003e\u003cbr\u003eThe Guiding Hand—Learn the different holding styles\u003cbr\u003e\u003cbr\u003eVegetables Cuts —Long, diced, shaped and decorative\u003cbr\u003e\u003cbr\u003eMeat Fabrication—Sirloin, tenderloin, pork butt, veal cutlets, leg of lamb, and rack of lamb\u003cbr\u003e\u003cbr\u003eFish Fabrication\u0026amp;—Roundfish, flatfish, and shellfish\u003cbr\u003e\u003cbr\u003ePoultry Fabrication—Knife usage, legs and wings, boneless breast, and pieces\u003cbr\u003e\u003cbr\u003eKnife Care Review—Sharpening, sanitation, and types of knives\u003cbr\u003e\u003cbr\u003eFor DVD Player (North American NTSC)\u003cbr\u003e\u003cbr\u003e","brand":"The Culinary Institute Of America","offers":[{"title":"Used In Sleeve","offer_id":42760833958045,"sku":"84801","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0083\/0377\/1710\/products\/202261618271432scan.jpg?v=1660948885","url":"https:\/\/www.neverdiemedia.com\/products\/culinary-knives-knife-skills-volume-2","provider":"NeverDieMedia","version":"1.0","type":"link"}