Vegetable Cuts: Dicing 4.0 from 0 reviews
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Chef Lyde Buchtenkirch demonstrates the processes of making small, medium and large dices, plus brunoise.

Culinary Institute of America, Video Sales, 433 Albany Post Rd., Hyde Park, NY 12538-1499, Phone: (845)452-9430, Email:, URL:

Available on Running time 10 minutes.

Cast and Crew

Food Industry, Cooking
Lyde Buchtenkirch
Culinary Institute of America

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