eHospitality Institute’s Exclusive
Cooking Methods Special on DVD
Author:
The Culinary Institute of America®
For Chefs, Culinary Professionals, Students, and the Serious Home Cook.
With this collection of training DVDs, The Culinary Institute of America’s unparalleled education extends beyond the classroom into professional kitchens across the globe. Featuring detailed lessons, step-by-step chef demonstrations, and practical information, this collection of DVDs offers the perfect solution for foodservice professionals in search of quality training. With The Culinary Institute of America’s video training modules, you can take advantage of their 60+ years of culinary training and gain the solid foundation of knowledge and fundamental cooking skills required in today’s competitive industry.
You’ll find these DVDs to be an invaluable tool in learning new skills, developing your expertise, or providing cost-effective training for your staff.
Cooking Methods Special on DVD Contains:
Features:
9 Training DVDs 15+ Hours of Training 40+ Cooking Methods Covered Free Shipping and Handling in the U.S.
Basic Kitchen Preparation
with Spanish subtitles
©2002
Run time: 1 hr 19 min
Enhancing your employees’ mis en place skills can increase productivity and improve product quality standards. The Culinary Institute of America’s Basic Kitchen Preparation DVD provides the fundamental techniques required to succeed in the professional kitchen while gaining a thorough understanding of ingredients and flavors.
All chefs can benefit from improving their skills and increasing their production—and in this DVD, you’ll learn 30 fundamental culinary techniques guaranteed to help you do both. Basic Kitchen Preparation brings you both traditional and contemporary methods straight from the classrooms and kitchens of The Culinary Institute of America, including:
Basics of
Sauce Making
©2007
Run time: 1 hr 15 min
One of the most basic of cooking fundamentals is the creation of sauces. The Basics of Sauce Making will give you the solid foundation knowledge and skills in this critical segment of the culinary arts.
The DVD covers brown, white, emulsion, and tomato sauces.
Dry Heat Methods
Volume 1
©2004
Run time: 2+ hours
Broiling — Baking — Roasting — Grilling
Some cooking methods rely on dry heat without fats or oils. The food is cooked either by a direct application of radiant heat (grilling and broiling) or by indirect heat in the oven (roasting and baking). The result of these cooking methods is a highly flavored exterior and moist interior.
Learning the essentials is essential to your career. Gain the skills and techniques needed to compete in today’s culinary world-make yourself successful and your operation more successful.
Grilling
Mastering grilling is important to your customers and to your bottom line. In this section, you will:
Broiling
Often the greatest culinary triumphs reflect the simplest concepts supported by a mastery of technique and attention to detail in execution. This section will:
Roasting
Despite the changes in professional cooking over the last decade, you still need a thorough understating of the basics. Within this section, you will:
Baking
By deepening your understanding of this all-important cooking technique, you will enhance your overall skills. During this section you will:
Dry Heat Methods
Volume 2
©2004
Run time: 2+ hours
Stir-Frying — Deep-Frying — Pan-Frying — Sautéing
The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods.
Sautéing
This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff and students’ skill set. This section will help you:
Pan-Frying
In this section you will explore the basics of pan-frying items ranging from vegetables to meats to poultry and:
Deep-Frying
Who isn’t occasionally seduced by the crisp crunch and savor of fried foods? In this section you will:
Stir-Frying
Gain the competitive edge on mastering this immensely appealing technique and learn how to make it work in your operation.
Moist Heat Methods
©2004
Run time: 2+ hours
Steaming — Submersion — Braising — Stewing
Moist-heat techniques-steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering-rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.
Steaming
This moist-heat cooking method is gentle enough for delicate food and versatile enough to add flavor and interest. This section show you how to:
Submersion
Expand your culinary talents and knowledge by developing a more profound understanding of this moist-heat technique. During this section you will:
Braising
Explore how this cooking technique can play a key role in creating and maintaining healthy profit margins while delighting your customers and enriching your bottom line.
Stewing
Take your culinary skills to new heights through the implementation of this moist-heat cooking method. During this section you will:
Garde Manger
Cold Kitchen = Hot Profits
Remastered 2007
Run time: 90 minutes
The Culinary Institute of America’s Garde Manger training DVD will show you how to prepare and present a variety of items from the cold kitchen that are sure to entice your customers.
This Garde Manger DVD covers:
Composed Salads
Contrasting colors, flavors, texture, heights, and temperature all play a role in the arrangement of a composed salad. During this segment you will:
Condiments
Condiments are the “workhorse” of garde manger—tart, spicy, or pungent, these items boost the flavor of any dish. In this segment, you will:
Presenting Appetizers and Hors d’Oeuvre
In this essential training companion for anyone who handles garde manger functions, you will:
Culinary Knives
Knife Care
©2004
Run time: 1 hr 42 min
Knives are among a chef’s most prized possessions, and superior knife skills are at the core of his or her success and treating knives with respect and care helps prolong their life and ensures safety and efficiency in the kitchen.
The ability to select, handle, and care for a knife is one of the hallmarks of a professional and the knives you use will become as important to you as your fingers. Learn the essential knowledge for proper knife handling and care, including:
Culinary Knives
Volume 2
Knife Skills
©2004
Run time: 2 hr 25 min
To be truly successful in the kitchen, it’s important to develop superior knife skills. By mastering the skills demonstrated in The Culinary Institute of America’s Knife Skills DVD, your staff will reduce cost and waste while developing proper culinary techniques.
Maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental techniques and money-saving procedures, including:
The Healthy Palate
©2005
Run time: 2+ hours
The chefs, nutritionists, and researchers at The Culinary Institute of America take a fresh look at how to prepare food that is both healthy and flavorful. The Healthy Palate combines information from the Harvard School of Public Health, the USDA, and the Mediterranean diet.
Presented in a clear and concise format, the educational DVD discusses everything from nutritional facts and food category basics to the health effects of certain foods and methods for employing healthy foods and cooking techniques in everyday production. Specific topics include:
The Healthy Palate also includes cooking demonstrations for the following topics- Healthy Beginnings, Beyond Brown Rice, Beyond Sauté, and Fruit and Beyond.
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