HA07390026
COOKING METHODS: DRY HEAT METHODS - VOLUME 1
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 ¨C Baked Eggs with Ratatouille and Baked Salmon with a Smoked Salmon and Horseradish Crust
DVD
Approx. 2 hours
2003
USD 100.00
 
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