- Beef and the Slicing Machine (1980)
- Boning a Leg of Veal (1988)
- Cheese Identification (1988)
- Chicken Breakdown (1982)
- Duck Galantine (1988)
- Fabricating the Veal Carcass (1988)
- Filleting Fresh and Smoked Trout (1988)
- Florida Citrus: Fresh & Processed (1988)
- The Garlic Sausage (1981)
- Garlic: Separating Whole Bulb, Single Clove, Peeling, Mincing, & Making Paste (1988)
- How to Fillet Flatfish (1982)
- How to Fillet Roundfish (1982)
- An Ice Carving Demonstration (1978)
- Increasing Profitability by Cutting and Serving Beef Series (1982)
- Japanese Cuisine (1978)
- Kitchen Utensil Identification (1988)
- Knife Skills: Vegetables (1988)
- Leeks: Trimming, Washing, Slicing, Dicing, & Cutting for Julienne (1988)
- A Medley of Danish, Parts 1 & 2 (1980)
- Middle Eastern Cuisine (1981)
- Mise En Place (1988)
- Onions: Rings, Halving, Slicing, & Mincing (1988)
- Pate (1988)
- The Peacock: A Sculpture in Watermelon (1988)
- Preparing Flatfish To Be Served Whole (1982)
- Puff Pastry 1 and 2 (1977)
- Puff Pastry Dough (1988)
- Salt Dough (1988)
- Sandwich Preparation (1976)
- Sandwich Savvy (1988)
- Sandwiches: Diner, Tea & Canape, Scandanavian (1988)
- Serving Cakes (1988)
- Serving Cheese (1988)
- Serving Red Wine (1982)
- Shucking Clams (1982)
- Shucking Oysters (1982)
- Soupa Avgolemono and Pilaf (1982)
- Spanish, Mexican and South American Cuisines (1981)
- Stocks: White, Brown, and Fish (1988)
- Tomato Salad Plates (1988)
- Tourned Potatoes (1988)
- Vegetable Art (1988)
- Vegetable Cuts (1982)
- Vegetable Cuts: Dicing (1982)
- Vegetable Flowers (1988)
- Vegetable Preparation (1988)
- Watermelon Etching & Melon Carving (1988)
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