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Principles of menu planning : part 1

Author: Mark Sherwood; Twila Sears; Paul Lalley; Meridian Education Corporation.; Words, Inc.
Publisher: Monmouth Junction, NJ : Meridian Education Corp., ©2001.
Series: Creative chef.
Edition/Format:   DVD video : English
Summary:
Video focuses on the importance careful planning and understanding the principles of menu planning: nutrition, availability of ingredients, cost of ingredients, prep time and presentation. Menu preparation items include cerviche, beef consumme, salad, tarragon chicken and frozen chocolate souffle.
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Genre/Form: DVD-Video discs
Material Type: Videorecording
Document Type: Visual material
All Authors / Contributors: Mark Sherwood; Twila Sears; Paul Lalley; Meridian Education Corporation.; Words, Inc.
ISBN: 1421317915 9781421317915
OCLC Number: 55848140
Credits: Director of development, Twila Sears; video, Jonathan Bodge, Linda Napier; developed by Words, Inc.
Performer(s): Assistant chef, Rebekka Carroll.
Description: 1 videodisc (67 min.) : sound, color ; 4 3/4 in.
Details: DVD.
Series Title: Creative chef.
Other Titles: What's for dinner? Planning a menu
Responsibility: Meridian Education Corporation ; producer Paul Lalley.

Abstract:

Video focuses on the importance careful planning and understanding the principles of menu planning: nutrition, availability of ingredients, cost of ingredients, prep time and presentation. Menu preparation items include cerviche, beef consumme, salad, tarragon chicken and frozen chocolate souffle.

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