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Text File  |  1993-07-19  |  266 b   |  22 lines
  1. @VIDDESC[1]
  2. Boning chicken breasts
  3. @VIDCLIP[1]
  4. ck026
  5. @VIDDESC[2]
  6. Measuring dry ingredients
  7. @VIDCLIP[2]
  8. ck002
  9. @VIDDESC[3]
  10. Skinning chicken
  11. @VIDCLIP[3]
  12. ck025
  13. @VIDDESC[4]
  14. Slicing
  15. @VIDCLIP[4]
  16. ck018
  17. @VIDDESC[5]
  18. Stir-frying
  19. @VIDCLIP[5]
  20. ck058
  21. @Maxvid
  22. 5