Basic kitchen preparation. 6
By: 4 0 16 [, ] | Culinary Institute of America [, ] |
Contributor(s): Culinary Institute of America 5 6 [] |
Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ProChef training materials; New York, Culinary Institute of America,;2007.46Edition: Description: 4 3/4 in. 1 videodisc (120+ mins.) : sd., colContent type: two-dimensional moving image Media type: video Carrier type: videodiscISBN: 1583153292ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Kitchen.;Cookery. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX653 .C897 2007 | 2Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Multimedia Library | Circulation-Circulating | TX 653 C897 2007 OC (Browse shelf) | Available | DVD-19 |
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Provides the fundamental techniques required to succeed in the professional kitchen while gaining a thorough understanding of ingredients and flavors. All chefs can benefit from improving their skills and increasing their production{u2014}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, including: vegetable preparation{u2014}dicing and chopping, garlic and shallot roasting, and techniques using tomatoes, mushrooms, peppers, chiles, herbs, artichokes, and asparagus ; flavor enhancers{u2014}mirepoix and matignon, bouquet garni and sachet d'epices, brines, barbecue, marinades, dry rubs, and clarifying butter ; ingredient Preparation and Handling{u2014}whipping cream and egg whites, rehydrating beans and fruits, folding, tempering, and pan-toasting.
DVD format.
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