CIA - Dry Heat Methods: Volume 1 [Reupload]

Some cooking methods rely on dry heat without fats or oils. The food is cooked either by a direct application of radiant heat (grilling and broiling) or by indirect heat in the oven (roasting and baking). The result of these cooking methods is a highly flavored exterior and moist interior.

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

Info : http://www.ciaprochef.com/fbi/dvds/DryHeatMethod1.html