Food service basics of sauce making / 
The culinary institute of America 
 - USA :   The culinary institute of America,  2007. 
 - 1 videodisc (50 min. approx.) :  sd., col. ;  4 3/4 in. 
 - Prochef training materials .
<br/><br/> Presents the fundamentals of sauce cookery. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Sauces. <br/>Cooking. <br/>Cream sauce. <br/>Tomato sauces.
<br/><br/><label>Dewey Class. No.: </label>641.814  / F739