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12-11-2013, 16:31

The Culinary Institute of America - The Basics of Sauce Making

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The Culinary Institute of America - The Basics of Sauce Making

The Culinary Institute of America - The Basics of Sauce Making | 4.05 GB
Genre: E-Learning


The new extended Basics of Sauce Making Foodservice Learning Solutions package combines the training information in our existing series titles: Brown, White, Tomato, and Emulsion Sauces in one DVD.


This video demonstrates:
Brown Sauce: 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.

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

White Sauce: 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 velout; and b-chamel and some of their contemporary interpretations
* Traditional Mornay sauce and a low-fat variation
* Thickening and flavoring agents and commercial bases

Tomato: 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

Emultion: 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, b-arnaise, beurre blanc, and mayonnaise
* Preparing both cold and warm vinaigrettes


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