CIA - The Basics of Sauce Making
CIA - The Basics of Sauce Making
DVD5 | MPEG2 @ 7 Mbit/s | 720x480 | PCM Stereo @ 1536 Kbit/s 44 KHz | 4 GB
Genre: Cooking, Sauce Making | Language: English
DVD5 | MPEG2 @ 7 Mbit/s | 720x480 | PCM Stereo @ 1536 Kbit/s 44 KHz | 4 GB
Genre: Cooking, Sauce Making | Language: English
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.
This video demonstrates:
Brown Sauce: Tracing all the way back to Careme's classic method, brown sauces have been both a culinary staple and one of the greatest tests of a chef's skills.
* 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
CIA - The Basics of Sauce Making
CIA - The Basics of Sauce Making
CIA - The Basics of Sauce Making
CIA - The Basics of Sauce Making
