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    Restaurant Training Bundle Deal SAVE $$: Chef's Master Video Library- Culinary Inst. of America

• Complete Waitstaff
• Fine Dine Service
• Service That Sells!
• Now That's Service That Sells!
• The Perfect Server
• Matching Wine & Food
• Wine Service

• Chef Training
• Cooking Methods
• Chef's Master Library

• Knife Skills
• Knife Care
• Kitchen Prep Series
• Garde Manger Series
• Dry Heat Cooking 1
• Dry Heat Cooking 2
• Moist Heat Cooking
• Methods Bundle
• Sauce Making
• Confection Making
• American Lamb
• Pork
• Recipe Costing
• Menu Solutions

• Gluten-Free Baking
• Meringue, Vanilla Sauce, Pastry Cream
• Baking Bread & Laminating Dough
• Sugar Decoration
• Cake Art

• Training Library
• Recipe Costing
• Health Inspection Coach

• Bakery Software
• Restaurant Training

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Newbury Park, CA 91320

Overview

17 DVDs - 2 CDs -  Culinary Institute of America

SAVE $$$.00 Developed by the world-renowned Culinary Institute of America (CIA), this master library of chef training video DVDs are grouped in a specially priced bundle. Titles in the bundle include:

1. Culinary Knife Care (1 DVD)
2. Culinary Knife Skills (1 DVD)
3. Basic Kitchen Preparation (1 DVD)
   • Vegetable Preparations
   • Flavor Enhancing
   • Ingredient Preparation and Handling
4. Garde Manger Series (1 DVD)
   • Composed Salads
   • Presenting Appetizers and Hors d'Oeuvere
   • Condiments
5. Cooking Methods Series (3 DVDs)
   • 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)
6. Captivating Confections Series (3 DVDs)
   • Recipes
   • Behind the Scenes (extended lessons)
   • Chef Interview
7. Sugar Decoration Techniques (1 DVD)
8. Meringue, Vanilla Sauce and Pastry Cream (1 DVD)
9. American Lamb Makes the Plate (1 DVD)
10. Pork Beyond the Chop (1 DVD)
11. Basic Steps of Baking Bread and Laminating Dough (1 DVD)
12. Recipe Costing . . The Bottom Line (1 DVD)
13. The Basics of Saucemaking (1 DVD and 1 CD)

All DVDs use Region Code 0 so they may be played on DVD players and PCs anywhere in the world.

Culinary Knife Skills

 DVD  2 hours  2004  Culinary Institute of America

This DVD demonstrates how to choose the right knife for the job and how to use it correctly. Designed for both professional and amateur chefs, beginners or those wanting to brush up on their skills, the easy-to-follow instructions cover all of the basic knife cuts and techniques, offering an excellent foundation for building speed and ensuring kitchen safety.

Culinary Knife Care

 DVD  2 hours  2004  Culinary Institute of America

This DVD covers the basics of choosing, handling and caring for your knives. Knives are among a chef's most prized possessions and treating them with respect and care helps prolong their life and ensure safety and efficiency in the kitchen. The ability to select, handle and care for a knife is one of the hallmarks of a professional and the knives you use will become as important to you as your fingers.

Basic Kitchen Preparation

 1 DVD  Culinary Institute of America

Includes 30 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.

Garde Manger DVD and CD

 1 DVD  1 CD  74 Minutes  Culinary Institute of America

Designed for chefs who specialize in the preparation of cold foods, the Garde Manger training videos show you how to prepare and present a variety of items from the cold kitchen that are sure to entice your customers. This 3-part video series demonstrates the presentation and preparation skills essential to the garde mangers. Titles in this series include:

• Composed Salads
• Presenting Appetizers and Hors d'Oeuvere
• Condiments

Cooking Methods Series

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. Topics covered include:

• Grilling
• Broiling
• Roasting
• Baking

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

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

American Lamb Makes the Plate

American lamb offers a wide range of culinary possibilities no matter the foodservice venue. This DVD, with an accompanying training manual, will help you to better prepare your students and/or staff on this underutilized protein. The manual includes information on lamb carcass breakdown, nutritional facts, cooking methods, recipes and more.

Pork Beyond the Chop - Culinary Institute of America

 DVD  20 minutes  Training Manual  Culinary Institute of America 

Pork is a popular menu item that is used in breakfast, lunch, entré and appetizer menus throughout all facets of the foodservice industry. The Pork: Beyond the Chop Foodservice Learning Solutions DVD, with an accompanying training manual, will assist in educating your students or staff on this popular, versatile protein.

Captivating Confections Series

Learn the detailed methods and creative design concepts for preparing luscious pastries and spectacular sugar and chocolate showpieces that your customers will long remember. This comprehensive series will show you how to fully satisfy your customers' sweet tooth. It's a hands-on session with a top confectioner that will add to your bottom line.

Sugar Decoration Techniques

 DVD  82 minutes  Culinary Institute of America 

In this video, Ewald Notter of the International School of Confectionery Arts demonstrates the techniques for creating spectacular three-dimensional sugar works guaranteed to fascinate customers.

Topics covered:

• Basic Sugar Decoration
• Advanced Sugar Decoration

The most stunning showpieces and creations start with basic sugar technique. In the Basic Sugar Decoration section, Chef Notter teaches you the proper way to:

• Boil sugar to prepare it for handling
• Cast, pull, and pour sugar into a Valentine heart, an Easter display, and a variety of flower displays

In part two, Chef Notter transforms basic confectionery building blocks into dazzling artwork.

• Learn how to blow sugar and add color and embellishments to your sugar pieces
• Store and transport finished works
• Design and create centerpieces

Meringue, Vanilla Sauce and Pastry Cream

Egg whites can be beaten to a foam to use as a leavener or lightener. Meringues are made by incorporating enough sugar to both stabilize and sweeten the foam. In this DVD, you will:

• Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue.
• Learn both classic uses of meringue as well as innovative presentations.
• Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker's art.

The difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, or a sauce or a glaze. In this section, you will:

• Explore the techniques and basic recipes for these staples of fine pastries.
• Learn the quality standards for evaluating vanilla sauce and pastry cream.

Recipe Costing . . . The Bottom Line

Uncover the secrets of controlling food costs as you learn how to:

• Price menu items and perform yield testing to determine total recipe cost.
• Establish standard recipes and portion sizes.
• Assess weight vs. volume, cost per unit, and edible portion quantity.

The Basic Steps of Baking Bread and Laminating Dough

You too can produce your own high-quality pizza doughs, baguettes, hard rolls, and focaccia. In the first part of this DVD, you will:

• Examine ingredients and equipment needed for lean doughs.
• Learn the straight-dough mixing method for lean dough.
• Discover shaping and scoring techniques to produce the best-looking breads and rolls.

In part two, you will:

• Learn the essentials of making laminated dough used in puff pastry, Danish, and croissants, including key ingredients and formulas.
• Discover mixing, rolling, and shaping methods.
• Find out how to evaluate quality in your finished baked goods.

The Basics of Saucemaking

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