The Culinary Institute of America Download Pack 2012

The Culinary Institute of America Download Pack 2012



Meet Your Training Needs with Innovative Educational Materials from The Culinary Institute of America. As the foodservice and hospitality industry continues to grow, so too do your needs within the industry. From expanding organizations and competitive positions to evolving trends, global cuisines, and advanced techniques, the changing world of foodservice and hospitality will undoubtedly affect your career and your operation. The CIA acknowledges these challenges and continues to provide new and innovative foodservice training solutions.


Things you can learn from this pack

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 – Baked Eggs with Ratatouille and Baked Salmon with a Smoked Salmon and Horseradish Crust

Sauteing
* Learn the step-by-step process of sauteing
* Explore the art of finishing, garnishing, glazing, deglazing, and plating a sauteed item
* Prepare classic sauteed recipes - Veal Scallopine Marsala and Trout Meuniere

Pan-Frying
* Get tips on how to apply proper batters to food for frying
* Learn the standard breading techniques
* Recipes include Pan-fried Vegetables and Southern Fried Chicken

Deep-Frying
* Study the basics of deep-frying
* Maintain cooking fat for the best-tasting fried foods with the least amount of waste
* Learn how to prepare Tempura Vegetables and Breaded Shrimp

Stir-Frying
* Discover the proper cooking sequencing for stir-fried items
* Examine the importance of consistency in product size for this cooking method
* Learn the proper techniques for preparing Stir-fried Scallops

And many more....




The Culinary Institute of America Items Included:

Dry Heat Cooking Methods - Volume 1
Dry Heat Cooking Methods - Volume 2
Moist Heat Methods
Basic Kitchen Preparation
The Healthy Palate
Knife Skills
Garde Manger
The Basics of Saucemaking
Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner
Frozen Desserts
The Modern Cafe
Baking & Pastry: Mastering the Art and Craft, 2nd Edition
Math for the Professional Kitchen
Catering – A Guide to Managing a Successful Business Operation



Download link:
http://download-warez-files.blogspot.com/2012/08/the-culinary-institute-of-america.html