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Chef Training / Cook Training / Cooking Instruction Video: The Basics of Sauce Making Series

 

Chef Training Video: The Basics of Saucemaking DVD - Culinary Institute of America

One of the most basic cooking fundamentals is the creation of soups, stocks and sauces. The Basics of Sauce Making DVD contains four parts - one for each group of sauces. This DVD by the Culinary Institute of America will give you a solid foundation of knowledge and skills in the critical segment of the culinary arts - sauce making.

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Chef Training Video: The Basics of Sauce Making DVD by the Culinary Institute of America
    

 

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$149.95

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Chef Training Video: The Basics of Saucemaking DVD - Culinary Institute of America
Product ID: CIA 1-58315-260-1-00174
Revised: 11/1/2017

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Overview

SORRY - THIS ITEM IS DISCONTINUED AND NOT AVAILABLE FROM ANY SOURCE - PLEASE DO NOT ORDER

 1 DVD  1 CD  77 minutes  Culinary Institute of America

This DVD will give you a solid foundation of knowledge and skills in the critical segment of the culinary arts - sauce making. One of the most basic cooking fundamentals is the creation of soups, stocks and sauces. The Basics of Sauce Making contains four sections - one for each group of sauces.

Topics covered include:

  • Brown Sauces
  • Emulsion Sauces
  • White Sauces
  • Tomato Sauces

Brown Sauces

Tracing all the way back to Carême's classic method, brown sauces have been both a culinary staple and one of the greatest tests of a chef's skills. This video demonstrates:

  • The process for creating espagnole, demi-glace, fond de veau lié, au jus, jus lié, pan gravy and glace de viande.
  • Thickening sauces with a roux or a slurry.
  • The main applications for glace de viande as well as commercial bases.

White Sauces

From classic to contemporary cuisine, the right white sauce can make a dish distinctive and memorable. This tape covers the fundamentals of creating and using:

  • Classic Veloute and béchamel and some of their contemporary interpretations.
  • Traditional mornay sauce and a low-fat variation.
  • Thickening and flavoring agents and commercial bases

Emulsion Sauces

Making an emulsion sauce that doesn't separate distinguishes the novice from the true professional. This program provides instruction in:

  • The principles of emulsion
  • The art of creating classic hollandaise, béarnaise, beurre blanc, and mayonnaise.
  • Preparing both cold and warm vinaigrettes

Tomato Sauce

Beloved and versatile, tomato sauce lends itself to countless variations and derivations that can add interest to your menu. In this tape you will learn:

  • How to prepare classic roux-based, French-style tomato sauces and Italian tomato sauces.
  • An array of tomato sauce-making techniques and flavoring options

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