Description

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. GrillingMastering 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 BroilingOften 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 RoastingDespite 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 BakingBy 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 cookingSee savory menu items prepared – Baked Eggs with Ratatouille and Baked Salmon with a Smoked Salmon and Horseradish Crust —–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