Vegetable Cuts: Dicing Movie Review 1982

Chef Lyde Buchtenkirch demonstrates the processes of making small, medium and large dices, plus brunoise.

Distribution

Culinary Institute of America, Video Sales, 433 Albany Post Rd., Hyde Park, NY 12538-1499, Phone: (845)452-9430, Email: F_Kearne@culinary.edu, URL: http://www.culinary.edu

Available on VHS
Running time 10 minutes.

Cast and Crew

Genres

Food Industry, Cooking

Cast

Lyde Buchtenkirch

Producer

Culinary Institute of America