000			01342cgm a2200337 a 4500
001			vtls003052804
003			MY-SjTCS
005			20200306165958.0
008			110218s2004 nyu145 s00 v|eng d
020			_a1583153152
039		9	_a201102181543 _bVLOAD _c200705291423 _dpushpa _y200705231253 _zrafi
082	0	4	_a641.589 _bCUL
245	0	0	_aCulinary knives _h[videorecording]. _nVol. 2, _pKnife skills / _cThe Food & Beverage Institute.
246	3	0	_aKnife skills
260			_aHyde Park, N.Y. : _bCulinary Institute of America, _cc2004.
300			_a1 videodisc (145 min., 38 sec.) : _bsd., col. ; _c4 3/4 in.
440		0	_aCulinary knife skills series _9276299
505	0		_aThe guiding hand -- Vegetable cuts -- Meat fabrication -- Fish fabrication -- Poultry fabrication -- Knife care review.
520			_aLearn knife skills fundamental techniques and procedures.
538			_aDVD format.
650		0	_aKnives. _912135
650		0	_aVegetables _xCuttings _924690
650		0	_aMeat cutting. _916724
650		0	_aFish fillets. _9276300
650		0	_aPoultry. _9213895
650		0	_aKnives _xCare. _9276301
710	2		_aFood and Beverage Institute (Culinary Institute of America) _914051
710	2		_aCulinary Institute of America. _911939
830			_aCulinary knife knowledge DVD series. _9276302
920			_aTCHT: DVD073
999			_c59441