FoodSoftware.com
    Restaurant Training DVD: Cooking Methods - Dry Heat Volume 1 by the Culinary Institute of America

Home | Catalog | Shopping Checkout | Contact Us | About Us | Dealer Sales | Educational Sales | Site Map | Previous | Next | 
Restaurant Training DVD: Cooking Methods - Dry Heat Volume 1 by the Culinary Institute of America

 

Chef Training DVD: Cooking Methods - Dry Heat Volume 1 by the Culinary Institute of America

Classic cooking methods are the bedrock of the successful and innovative culinary professional. Deepen your understanding of the all-important cooking fundamentals with this first of a series of three Cooking Methods DVDs by the Culinary Institute of America, Dry Heat Volume 1 (Grilling, Broiling, Roasting & Baking)

Related Products

Server Training Training DVD Bundle Deals Chef Training Baker / Chef Training Management Training History Channel Bundle Deals Product Group Guides

Info, Quotes & Orders:

805-375-7000

8am - 11pm Pacific

Contact Us

Email:
sales@FoodSoftware.com

Advanced Analytical, Inc.
Newbury Park, CA 91320

We Accept
All Major Credit Cards
No Sales Tax
(except California)
Revised: 4/1/2017
Home  > Product Catalog >
Chef Training DVD: Cooking Methods - Dry Heat Volume 1 by the Culinary Institute of America
    

 

Our Price
$47.95

MSRP
$99.95
Chef Training DVD: Cooking Methods - Dry Heat Volume 1 by the Culinary Institute of America
Product ID: CIA-1-5315-298-9-00170
Revised: 4/1/2017

Click links below to see more products in the class.
Main Class: Training Software, Books & Videos

More Classes: Baking Cookbooks & Training Videos;  Chef Training Videos & Books;  Cooking Videos & Books;  Culinary Institute of America Products;  Culinary Training Software, Books and Videos;  Foodservice Education;  Restaurant Training;  Videos - DVDs and VHS Tapes

Our Price: $47.95
Options and their Prices? Click an Add to Cart button (above, left or right).
More Details? Keep scrolling -- this listing may be very long.
Related Products? Look in the left margin.
Purchase Now? Click an Add to Cart button (above, left or right).
Questions or Custom Orders? Call: 805-375-7000

 
< Back  Next >  

Overview

 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. 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.

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.

Dry Heat is the first of three in the Culinary Institute's Cooking Methods series. The series titles include:

Contents

Topics covered include:

  • Grilling
  • Broiling
  • Roasting
  • Baking

Grilling

Mastering grilling is important to your customers and to your bottom line. In this section, you will:

  • Discover proper selection and preparation of foods for the grill
  • Learn the techniques for grilling vegetables and meat
  • Examine handling requirements and cooking times for various items
  • Explore various menu options for this technique including grilled vegetables and grilled lamb chops with caramelized garlic sauce

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:

  • Study the basics of broiling
  • Examine how to broil both delicate fish and hearty meat
  • Explore various ways to check for doneness
  • Learn the techniques for preparing broiled steak and broiled lemon sole
  • Address the high heat of broiler rods

Roasting

Despite the changes in professional cooking over the last decade, you still need a thorough understanding of the basics. With this section, you will:

  • Gain knowledge on the principles of roasting
  • Learn how to create sauces from pan drippings
  • Explore the importance of the resting period
  • Examine the proper techniques for preparing roasted chicken and roast beef au jus

Baking

By deepening your understanding of all this all-important cooking technique, you will enhance your overall skills. During this section you will:

  • Learn the basics of cooking proteins over extended periods of time
  • Examine the basics of baking savory items
  • Learn how to select foods for baking
  • Obtain tips on how to prepare your items prior to cooking
  • See savory menu items prepared - baked eggs with ratatouille and baked salmon with a smoked salmon and horseradish crust

Related Products

If you're interested in The CIA's Dry Heat Volume 1 Cooking Methods DVD see these other products here at FoodSoftware.com:
< Back  Next >  

Home | Catalog | Shopping Checkout | Contact Us | About Us | Dealer Sales | Educational Sales | Site Map | Previous | Next |