Vegetable:   cooking techniques/ 

 - Bendigo, Vic.:  VEA,   ©2013 
 - 1 videodisc (approximately 16 min.):   sound, color ;   4 3/4 in.  
<br/><br/> Chef Andrew Sankey from Box Hill Institute of TAFE demonstrates cooking techniques, such as braise, roast, steam, grill and stir fry, for a variety of vegetables, and how to use knives and cooking equipment. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Vegetables)
<br/><br/><label>Dewey Class. No.: </label>AV 641.65  / V422 2013