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19-05-2015, 10:19

Culinary Institute of America - Basic Kitchen Preparation

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Culinary Institute of America - Basic Kitchen Preparation

Culinary Institute of America - Basic Kitchen Preparation
English | Size: 598.25 MB (627,306,716 bytes)
Category: Misc E-Learning

Enhancing your employees' mis en place skills can increase productivity and improve product quality standards. The CIA's Basic Kitchen Preparation DVD provides the fundamental techniques required to succeed in the professional kitchen while gaining a thorough understanding of ingredients and flavors.
Culinary Institute of America

Basic Kitchen Preparation

Developed by the world-renowned Culinary Institute of America (CIA), this 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 DVD gives you and your staff the strong background that is so critical to success.

The DVD includes thirty fundamental culinary techniques guaranteed to improve skills and increase production. Combining both traditional and contemporary methods from the CIA classrooms, the informational DVD is divided into three sections:

Vegetable Preparations - dicing and chopping, Garlic and shallot roasting, techniques using tomatoes, mushrooms, peppers, chilies, herbs, artichokes, asparagus, and much more!

Flavor Enhancing - clarifying butter, mirepoix and matignon, bouquet garni and sachet d'epices brines, barbeque, marinades, and dry rubs.

Ingredient Preparation and Handling - whipping cream and egg whites, rehydrating beans and fruits, folding, tempering, pan-toasting.

http://www.ciaprochef.com/fbi/dvds/BasicKitchenPreparation.html

All chefs can benefit from improving their skills and increasing their production-and in this DVD, you'll learn 30 fundamental culinary techniques guaranteed to help you do both. Basic Kitchen Preparation brings you both traditional and contemporary methods straight from the classrooms and kitchens of the CIA.
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