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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