Image from Google Jackets

The best of culinary boot camp / Philip Miller, director-producer.

By: Series: The Culinary Institute of AmericaHyde Park, New York, U.S.A. : The Culinary Institute of America, ©2007Description: 1 videodisc (3 hr., 2 min.) : sound, color ; 4 3/4 inContent type:
ISBN:
  • 1583153373
  • 9781583153376
Subject(s): DDC classification:
  • 23 641.5071 M612
Other classification:
  • AV
Contents:
Braising osso buco -- Carving a roast -- Chopping herbs and examining vegetable cuts -- Sautéing and pan frying -- Setting up a cutting station -- Creating the perfect consommé -- Tying chick and beef -- Fabricating chicken -- Grilling beef, chicken, and fish -- Preparing tomato concassé -- Preparing basic beurre blanc -- Preparing a classic stock -- Preparing rice pilaf -- Preparing spaetzle -- Roasting beef and chicken -- Toasting nuts -- Knife maintenance -- Behind-the-scenes tour of the CIA storeroom.
Production credits:
  • Skip Thela, camera & editing ; Philip Miller, camera & graphics.
Chefs: John Deshetler, David Kamen, Hinnerk von Bargen.Summary: Step-by-step chef demonstrations of fundamental techniques taught at the Culinary Institute of America in the Culinary Boot Camp program. Chefs offer step-by-step demonstrations of fundamental cooking techniques.
Holdings
Item type Current library Collection Call number Status Barcode
Audio Visual Materials Audio Visual Materials High School Library Audio Visual Material Section GC AV 641.5071 M612 (Browse shelf(Opens below)) Available EHS0006

This commercial DVD is for CSB campus use only. Supplier: Forefront. Under Invoice # 36031 dated 2/28/12 and Request # 2011-27 dated 8/15/11. Take your cooking skills to a whole new level with "The Best of Culinary Boot Camp" DVD. Offering steb-by-step chef demonstrations of fundamental techniques, this informational DVD is a must-have for food enthusiasts. "The Best of Culinary Book Camp" provides the perfect opportunity ot get an inside look at the hallowed halls of The Culinary Institute of America. Join Chefs John DeShetler, Hinnerk von Bargen, and David Kamen in the kitchens of the college's Hyde Park, NY Campus as they teach the fundamentals learned in the Culinary Boot Camp program. Plus, Chef D takes you a behind-the-scenes tour of the CIA storeroom! Demonstration-based learning modules offer more than three hours of video. Hihglights: 1. Braising Osso Buco 2. Carving a Roast 3. Chopping Herbs and Examining Vegetable Cuts 4. Describing the Proper Techniques of Sauteing and Pan Frying 5. Preparing a Cutting Station 6. Creating the Perfect Consomme 7. Demonstrating the Proper Way to Tie Chicken and Beef 8. Fabricating a Chicken 9. Grilling Beef, Chicken, and Fish 10. Illustrating Tomato Concasse 11. Preparing Basic Beurre Blanc 12. Making a Classic Stock 13. Cooking Rice Pilaf 14. Preparing Spaetzle 15. Roasting Beef and Chicken 16. Teaching Knife Maintenance 17. Toasting Nuts.

Title from container.

Braising osso buco -- Carving a roast -- Chopping herbs and examining vegetable cuts -- Sautéing and pan frying -- Setting up a cutting station -- Creating the perfect consommé -- Tying chick and beef -- Fabricating chicken -- Grilling beef, chicken, and fish -- Preparing tomato concassé -- Preparing basic beurre blanc -- Preparing a classic stock -- Preparing rice pilaf -- Preparing spaetzle -- Roasting beef and chicken -- Toasting nuts -- Knife maintenance -- Behind-the-scenes tour of the CIA storeroom.

Skip Thela, camera & editing ; Philip Miller, camera & graphics.

Chefs: John Deshetler, David Kamen, Hinnerk von Bargen.

Step-by-step chef demonstrations of fundamental techniques taught at the Culinary Institute of America in the Culinary Boot Camp program. Chefs offer step-by-step demonstrations of fundamental cooking techniques.

Junior High School

There are no comments on this title.

to post a comment.