13 results for your search

Chocolate Decoration Techniques With Ewald Notter
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(Culinary Institute of America), 1 hour, 60 page(s)
In this DVD, chef Ewald Notter explores chocolate decoration techniques. He demonstrates the basics of spraying, piping, cutting out shapes, using plastic molds, and making chocolate shavings and curls.
(Culinary Institute of America), 1 hour, 60 page(s)
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Gluten-Free Baking
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(Culinary Institute of America), 1 hour 45 mins, 105 page(s)
Featuring chef Richard Coppedge, this DVD teaches how to prepare several gluten-free baked goods using a variety of wheat-free flour blends.
(Culinary Institute of America), 1 hour 45 mins, 105 page(s)
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The Basics of Sauce Making
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(Culinary Institute of America, 2007), 1 hour 15 mins, 75 page(s)
One of the most basic cooking fundamentals is the creation of sauces. This program provides the foundational knowledge and skills needed for this critical segment of the culinary arts. It teaches how to create brown, white, tomato, and emulsion sauces.
(Culinary Institute of America, 2007), 1 hour 15 mins, 75 page(s)
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Filled Chocolates
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(Culinary Institute of America), 1 hour 32 mins, 92 page(s)
This DVD teaches how to melt, temper, handle, mold, and decorate chocolate. It explores the artistry of piping, filling, and sealing chocolates and shows how to create high-quality chocolates.
(Culinary Institute of America), 1 hour 32 mins, 92 page(s)
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Hand-Formed Chocolates
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(Culinary Institute of America), 1 hour 39 mins, 99 page(s)
This program introduces the art of preparing cream ganache and butter ganache. It explores the finer points of working with chocolates and presents the steps involved in making truffles, knackerli, and rochers.
(Culinary Institute of America), 1 hour 39 mins, 99 page(s)
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Moist Heat Methods
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(Culinary Institute of America), 1 hour 32 mins, 92 page(s)
This DVD teaches how to select and prepare foods for steaming. It offers steaming techniques, presents methods of submersion cooking, and shows how to braise foods. The program also examines stewing.
(Culinary Institute of America), 1 hour 32 mins, 92 page(s)
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The Perfect Match: Wine and Food
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(Culinary Institute of America), 25 mins, 25 page(s)
This program examines the role that wine plays in the dining experience. It looks at contrasting and complementary flavors, textures, and intensities and shows how to guide customers in pairing food and wine. The DVD also teaches wine service skills.
(Culinary Institute of America), 25 mins, 25 page(s)
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Basic Kitchen Preparation Food Service
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(Culinary Institute of America), 1 hour 19 mins, 79 page(s)
Offering tests, learning objectives, and module introductions, this DVD examines 30 fundamental culinary techniques. It presents traditional and contemporary methods for food and kitchen preparation.
(Culinary Institute of America), 1 hour 19 mins, 79 page(s)
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Dry Heat Methods 1
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(Culinary Institute of America), 1 hour 30 mins, 90 page(s)
This program demonstrates how to grill, broil, roast, and bake a variety of meats and vegetables. It presents menu options, explains how to check for doneness, and outlines basic techniques for each dry heat cooking method.
(Culinary Institute of America), 1 hour 30 mins, 90 page(s)
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Garde Manger
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(Culinary Institute of America), 1 hour 12 mins, 72 page(s)
Exploring cold food services, this DVD shows how to create salads and examines appetizers, hors d’oeurves, and condiments.
(Culinary Institute of America), 1 hour 12 mins, 72 page(s)
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