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Restaurant Training Video Bundle Deal SAVE $75: Chef Training Series by the CIA

 

Training Video Bundle Deal SAVE $75: Chef Training Series by the Culinary Institute of America

SAVE $75 Developed by the world-renowned Culinary Institute of America (CIA), this series of chef training DVD videos are grouped in a specially priced bundle. Titles in the bundle include: Culinary Knife Care, Culinary Knife Skills, the Basic Kitchen Preparation Series and the Cooking Methods Series.

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Training Video Bundle Deal SAVE $75: Chef Training Series by the Culinary Institute of America
   
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$499.85

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Training Video Bundle Deal SAVE $75: Chef Training Series by the Culinary Institute of America
Product ID: CIA-CTVB-00167
Revised: 8/1/2014

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Main Class: Training Software, Books & Videos
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Overview

 6 DVDs  Culinary Institute of America

SAVE $75 Developed by the world-renowned Culinary Institute of America (CIA), this series of chef training videos and DVDs are grouped in a specially priced bundle. Titles in the bundle include: Culinary Knife Care, Culinary Knife Skills, the Basic Kitchen Preparation Series and the Cooking Methods Series.

Knife Skills Training

 DVD  2 hours  2004  Culinary Institute of America

This DVD demonstrates how to choose the right knife for the job and how to use it correctly. Knives are among a chef's most prized possessions and treating them with respect and care help prolong their life and ensure safety and efficiency in the kitchen.

Designed for both professional and amateur chefs, beginners or those wanting to brush up on their skills, the easy-to-follow instructions cover all of the basic knife cuts and techniques, offering an excellent foundation for building speed and ensuring kitchen safety. Maximize profitability and yield through an increased knowledge of knife skills

Discover the fundamental techniques and money-saving procedures including:

  • The Guiding Hand - learn the different holding styles
  • Vegetable Cuts - long, diced, shaped and decorative
  • Meat Fabrication - sirloin, tenderloin, pork butt, veal cutlets, leg of lamb and rack of lamb
  • Fish Fabrication- roundfish, flatfish and shellfish
  • Poultry Fabrication - knife usage, legs and wings, boneless breast and pieces
  • Knife Care Review - sharpening, sanitation and types of knives

Knife Care Training

 DVD  2 hours  2004  Culinary Institute of America

This DVD covers the basics of choosing, handling and caring for your knives.

Knives are among a chef's most prized possessions and treating them with respect and care helps prolong their life and ensure 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.

Keeping your knives sharp is the best way to ensure their longevity. There are many techniques you can use to sharpen and care for knives. Nothing is as indispensable to a chef as a selection of well-made, beautifully maintained knives.

Learn the essential knowledge for proper knife handling and care, including:

  • Specialty Knives - edge types, cutting surfaces, overview of related tools
  • Safe Knife Handling and Storage
  • Sharpening/Honing - learn the secrets from CIA chefs
  • Sanitation: A Clean Edge - cleaning and sanitizing

Basic Kitchen Preparation Series

 DVD  117 minutes  Culinary Institute of America

This four-part DVD teaches the fundamentals needed to work in a professional kitchen. Designed for those responsible for the daily set up, preparation and maintenance of a kitchen, the Basic Kitchen Preparation Series gives you and your staff the strong background that is so critical to success.

Sections in the series include:

  • Preparations Prior to Cooking
  • Aromatic and Flavoring
  • Additional Vegetable Techniques
  • Dairy, Bread, Toasting and Rehydrating

Section Descriptions

Preparations Prior to Cooking (18 minutes)

In this video you'll learn preparation techniques such as:

  • The ins and outs of preparation.
  • Dicing and chopping onions, trimming and cleaning leeks and scallions and mincing shallots.
  • Making oignon brule and oignon pique
  • Roasting garlic

Aromatic and Flavoring (18 minutes)

This video shows you how to prepare and use these classic combinations:

  • Mirepoix and matignon, two indispensable flavoring combinations
  • Bouquet garni and sachet d'epics
  • Chili powder and other spice blends
  • Marinades and dry rubs

Additional Vegetable Techniques (64 minutes)

Advanced preparation is critical; learn the best ways to prepare these basic vegetables:

  • Tomatoes and mushrooms
  • Peppers and chilies
  • Asparagus, snow peas and snap peas

Dairy, Bread, Toasting and Rehydrating (17 minutes)

Learn additional basic skills and preparations with this chef-instructor demonstrated video.

  • Clarify butter, temper a liaison and whip cream and egg whites
  • Make bread crumbs, bread meat, poultry and fish
  • Pan-toasting nuts, seeds and spices
  • Soaking beans and rehydrating dried fruits and vegetables

Cooking Methods Series

Classic cooking methods are the bedrock of the successful and innovative culinary professional. By deepening your understanding of the all-important cooking fundamentals used in preparing an array of dishes, you will enhance your overall skills and become a more versatile, more creative culinary professional. Titles in this series include:

  • Dry Heat Methods Volume 1 (Grilling, Broiling, Roasting & Baking)
  • Dry Heat Methods Volume 2 (Sautéing, Pan-Frying, Deep-Frying & Stir-Frying)
  • Moist Heat Methods (Steaming, Submersion Cooking, Braising & Stewing)

Dry Heat Volume 1

 DVD  2+ Hours  Culinary Institute of America

This chef instruction video explores techiques of grilling, broiling, roasting and baking. These cooking methods rely on dry heat without fats or oils. Topics covered include:

  • Grilling
  • Broiling
  • Roasting
  • Baking

Dry Heat Volume 2

 DVD  2+ Hours  Culinary Institute of America

The cooking techniques presented in this DVD rely on 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 introduces additional moisture. Once you have developed these skills, you can being the process of refining and creating virtually endless variations employing dry-heat cooking methods. Topics covered include:

  • Sautéing
  • Pan Frying
  • Deep Frying
  • Sitr Frying

Moist Heat Cooking Methods

 DVD  2+ Hours  Culinary Institute of America

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. Topics covered include:

  • Steaming
  • Submersion Cooking
  • Braising
  • Stewing

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