The Culinary Institute of America: Dry Heat Methods Full Set

The Culinary Institute of America: Dry Heat Methods Full Set
English | 2h 18mn + 2h 20mn | 720 x 480 | AVI XVID 1196 Kbps | MP3 128 Kbps | 651 MB + 754 MB
Genre: eLearning

Volume 1

Some 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. ”

Learning the essentials is essential to your career. Gain the skills and techniques needed to compete in today's culinary world-make yourself successful and your operation more successful.


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 understating of the basics. Within 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 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

Volume 2

The cooking techniques presented in this DVD rely on a 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 will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods. ”

Sautéing

This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff and students' 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 Meunière

Pan-Frying

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

* Get tips on how to apply proper batters to food for frying
* Learn the standard breading techniques
* Discover how to properly coated and pan-fried recipes include Pan-fried 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 how to present 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

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