000 02709ngm a2200553 4500
001 12567271
003 OSt
005 20240404135838.0
007 vf cbaho|
008 860818t19731973cau012 e vleng d
035 _a(OCoLC)12567271
040 _aCHK
_cCHK
_dINT
_dUtOrBLW
049 _aINTA
099 _aMV
_a450
245 0 0 _aSimmering and poaching /
_cproduced by National Educational Media.
264 1 _aChatsworth, Calif. :
_bNEM,
_c[1973]
264 4 _c©1973.
300 _a1 videocassette (12 min.) :
_bsound, color ;
_c1/2 in.
336 _atwo-dimensional moving image
_btdi
_2rdacontent
_0http://rdaregistry.info/termList/RDAContentType/1023.
337 _avideo
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338 _avideocassette
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340 _apolyester
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340 _b1/2 in.
340 _gpolychrome
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344 _aanalog
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344 _bmagnetic
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344 _gmono
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346 _aVHS
_2rdavf
_0http://rdaregistry.info/termList/videoFormat/1015.
346 _bNTSC
_2rdabs
_0http://rdaregistry.info/termList/broadcastStand/1002.
490 1 _aProfessional food preparation and service program.
500 _aTitle on container: Simmering & poaching.
500 _aVHS SP mode.
500 _aPublisher's no.: FS 136.
520 _aDemonstrates methods of cooking with liquids. Defines and differentiates various moist-meat preparation techniques and show use of steam kettles and top-of-range cooking. Discusses boiling versus simmering.
599 _aAmazon
_b0
_esteven.guerrero (124)
_g2024-04-04T17:54:44.303Z
650 0 _aQuantity cooking.
_0http://id.loc.gov/authorities/subjects/sh85109451.
650 0 _aPoaching (Cooking)
_0http://id.loc.gov/authorities/subjects/sh85103641.
650 7 _aQuantity cooking.
_2fast
_0(OCoLC)fst01754362.
650 7 _aPoaching (Cooking)
_2fast
_0(OCoLC)fst01754316.
690 _aHome Economics.
690 _aHotel management.
690 _aFood service.
710 2 _aNational Educational Media.
_0http://id.loc.gov/authorities/names/n80050381.
740 0 _aSimmering & poaching.
830 0 _aProfessional food preparation and service program.
856 4 8 _uhttps://alvt.videotrust.org/cgi-bin/koha/opac-retrieve-file.pl?id=861f6a8251cd3b6c3f43c8b002124ea5
_zDownload
942 _2lcc
_cVHS
945 _i1000315429
999 _c5709
_d5709