Description

From the basics of knife “know-how” to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn’t miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.This two-part series (Knife Care and Knife Skills) covers the gamut of knife skills, including choosing knives and using them with precision to minimize waste and maximize efficiency – learn specialized skills that are sure to increase productivity, confidence, and your bottom line.Maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental techniques and money-saving procedures, including:    * The Guiding Hand – learn the different holding styles    * Vegetables Cuts – long, diced, shaped and decorative    * Meat Fabrication – sirloin, tenderloin, pork butt, veal cutlets, leg of lamb, and rack of lamb    * Fish Fabrication – roundfish, flatfish, and shellfish    * Poultry Fabrication – knife usage, legs and wings, boneless breast, and pieces    * Knife Care Review – sharpening, sanitation, and types of knives—–Culinary Institute of America Collection:Culinary Boot CampDry Heat Methods Disc 1Dry Heat Methods Disc 2Moist HeatKnife CareKnife SkillsBasics of Baking Bread and Laminating DoughBasics of SaucemakingIf you have any others, please upload! Enjoy