Culinary Institute of America: The Basics of Sauce Making Learning Solution

 

Culinary Institute of America: The Basics of Sauce Making Learning Solution
English | 720x480 | MPEG2 | 29.97fps 7662kbps | PCM 1536kbps | 4.05GB
Genre: Video Training | Cooking

The new extended Basics of Sauce Making Foodservice Learning Solutions package combines the training information in our existing series titles: Brown, White, Tomato, and Emulsion Sauces in one DVD.
Brown Sauce : Tracing all the way back to Carême's classic method, brown sauces have been both a culinary staple and one of the greatest tests of a chef's skills.


This video demonstrates:
* The process for creating espagnole, demi-glace, fond de veau, au jus, jus, pan gravy, and glace de viande * Thickening sauces with roux or a slurry * The many applications for glace de viande as well as commercial bases

White Sauce:
From classic to contemporary cuisine, the right white sauce can make a dish distinctive and memorable. This tape covers the fundamentals of creating and using:
* Classic velout; and b-chamel and some of their contemporary interpretations * Traditional Mornay sauce and a low-fat variation * Thickening and flavoring agents and commercial bases

Tomato:
Beloved and versatile, tomato sauce lends itself to countless variations and derivations that can add interest to your menu. In this tape, you will learn:
* How to prepare classic roux-based, French-style tomato sauces, and Italian tomato sauces * An array of tomato sauce-making techniques and flavoring options

Emultion:
Making an emulsion sauce that doesn't separate distinguishes the novice from the true professional. This program provides instruction in:
* The principles of emulsion * The art of creating classic hollandaise, b-arnaise, beurre blanc, and mayonnaise * Preparing both cold and warm vinaigrettes

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