CIA Dry Heat Cooking Methods vol | 10D77BB762D307E33E2EAC28F502A1CE8CD0649E

CIA Dry Heat Cooking Methods vol

Name	CIA-Dry_Heat_Cooking_Methods-vol_2	DOWNLOAD Copy Link
Total Size	791.4 MB
Total Files	19
Hash	10D77BB762D307E33E2EAC28F502A1CE8CD0649E

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00_Intro-VTS_03_1.avi	24.8 MB
01_Sautéing_Overview-VTS_18_1.avi	85.0 MB
02_Veal_Scalloppine_Marsala-VTS_14_1.avi	23.0 MB
03_Sautéed_Trout_Meuniere-VTS_16_1.avi	32.0 MB
04_Pan_Frying_Overview_24_1.avi	121.0 MB
05_Pan_Frying-_Wiener_Schnitzel-VTS_20_1.avi	27.4 MB
06_Pan_Frying-_Southern_Fried_Chicken-VTS_22_1.avi	36.8 MB
07_Deep_Frying_Overview-VTS_30_1.avi	147.6 MB
08_Deep_Frying-_Battered_Vegetables-VTS_26_1.avi	28.4 MB
09_Deep_Frying-_Breaded_Shrimp-VTS_28_1.avi	32.0 MB
10_Stir_Frying_Overview-VTS_34_1.avi	97.9 MB
11_Stir_Fried_Scallops-VTS_32_1.avi	25.1 MB
CIA_Dry_Heat_Cooking-02-Screenshots_Recipes.pdf	1.4 MB
/Extra_Features/
12_Extra_Features-_Learning_a_Skill-VTS_36_1.avi	16.9 MB
13_Extra_Features-_Classroom_Demo-_Stir_Frying-VTS_38_1.avi	55.6 MB
14_Extra_Features-_60-second_Chef-Sautéing-VTS_40_1.avi	11.2 MB
15_Extra_Features-_60-second_Chef-_Preparing_Romaine_for_Sautéing-VTS_41_1.avi	11.1 MB
16_Extra_Features-_Chef_Bios-VTS_43_1.avi	8.5 MB
17_Extra_Features-_Credits-VTS_45_1.avi	5.5 MB
Total files 19