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Restaurant Training DVD Bundle Deal SAVE $25: Cooking Methods Series- Culinary Institute of America

 

Training DVD Bundle Deal SAVE $25: Cooking Methods Series by the Culinary Institute of America

SAVE $25 Developed by the world-renowned Culinary Institute of America (CIA), this series of professional chef cooking methods training DVDs are grouped in a specially priced bundle. Titles in this bundle include: Dry Heat Methods Volume 1 (Grilling, Broiling, Roasting & Baking), Dry Heat Methods Volume 2 (Sautéing, Pan-Frying, Deep-Frying & Stir-Frying) and Moist Heat: Steaming, Submersion Cooking, Braising & Stewing.

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Training Video Bundle Deal SAVE $25: Cooking Methods Training Series by the Culinary Institute of America
   
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Training DVD Bundle Deal SAVE $25: Cooking Methods Series by the Culinary Institute of America
Product ID: CIA-1-58315-301-2-00188
Revised: 7/1/2014

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Overview

SAVE $25 Developed by the world-renowned Culinary Institute of America (CIA), this series of professional chef cooking methods training DVDs are grouped in a specially priced bundle.

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. 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.

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

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

Sautéing

This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff's skill set. This section will help you:

  • Learn the step-by-step process of sautéing
  • Explore the art of finishing, garnishing, glazing, deglazing and plating a sautéed item
  • Discover how to "condition" your pan
  • Prepare classic sautéed recipes - veal scallopine marsala and trout meuniere

Pan Frying

In this section you will explore the basics of pan frying items ranging from vegetables to meats to poultry. Also:

  • Get tips on how to apply proper batters to food for frying
  • Learn the standard breading techniques
  • Discover how to properly coat and pan fry recipes, including pan-friend vegetables and southern fried chicken

Deep Frying

Who isn't occasionally seduced by the crisp crunch and savor of fried foods? In this section you will:

  • Study the basics of deep frying
  • Learn the importance of coating to optimize flavor
  • Maintain cooking fat for the best tasting fried foods with the least amount of waste
  • Learn how to prepare tempura vegetables and breaded shrimp
  • Explore different methods of placing food into hot oil

Stir Frying

Gain the competitive edge on mastering this immensely appealing technique and learn how to make it work in your operation.

  • Discover the proper cooking sequencing for stir fried items
  • Examine the importance of consistency in product size for this cooking method
  • Learn the proper techniques for preparing stir fried scallops

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

Steaming

This moist-heat cooking method is gentle enough for delicate foods and versatile enough to add flavor and interest. Learn how to:

  • Select and prepare foods for steaming
  • Capitalize on the health benefits of this low-fat technique
  • Prepare beef and pork tamales and red snapper en papillote
  • Expand on the basic technique of this cooking method

Submersion Cooking

Expand your culinary talents and knowledge by developing a more profound understanding of this technique. During this segment you will:

  • Explore the various methods of submersion cooking
  • Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce
  • Learn how to select and prepare foods for poaching
  • Watch how sea bass and watercress sauce, poached salmon with dill butter and corned beef with cabbage are prepared

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.

  • Review the fundamentals of this slow-cooking method
  • Learn how to select and prepare products for braising
  • Discover seasoning and flavoring techniques
  • Examine the principles of braising through the Yankee Pot Roast and Braise Romaine recipes

Stewing

Take your culinary skills to new heights through the implementation of this cooking method.

  • Review how to select and prepare the equipment for stewing
  • Explore seasoning techniques for stewed dishes
  • Review how to select and prepare the equipment for stewing
  • Explore seasoning techniques for stewed dishes
  • Learn how to select the proper cooking liquid for the product
  • Prepare the classic Veal Blanquette

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If you're interested in The CIA's Moist Heat Cooking Methods DVD see these other products here at FoodSoftware.com:
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