Culinary Institute

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]  eBooks & eLearning

Posted by IrGens at Jan. 31, 2015
The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]
.AVI, XviD, 1105 kbps, 608x464 | English, MP3, 128 kbps, 2 Ch | ~ 1 hour | 2.05 GB
Category: Cooking

Culinary Institute of America - Moist Heat Cooking Methods  eBooks & eLearning

Posted by groovebeat at March 20, 2014
Culinary Institute of America - Moist Heat Cooking Methods

Culinary Institute of America - Moist Heat Cooking Methods
DVD5 | MPEG2 @ 5 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 2+ Hours | 3.46 GB
Genre: Cooking | Language: English

Moist-heat techniques—steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering-rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (repost)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America by Jonathan Dixon
English | 2011 | ISBN: 030758903X | 272 pages | EPUB | 2 MB

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country.
The Culinary Institute of America - Culinary Knife Knowledge: Volume 2 - Knife Skills

The Culinary Institute of America - Culinary Knife Knowledge: Volume 2 - Knife Skills
DVD5 | NTSC 4:3 (720x480) VBR | MPEG2 ~4055 kbps | English: AC3, 448 kb/s (2 ch) | Duration: 1 hour | 4.07 GB
Genre: Cooking, Food, Knife

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.
The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care

The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care
DVD5 | NTSC 4:3 (720x480) VBR | MPEG2 ~4324 kbps | English: AC3, 448 kb/s (2 ch) | Duration: 00:59:33 | 2.96 GB
Genre: Cooking, Food, Knife

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.

Culinary Institute of America - Basic Kitchen Preparation (2012)  eBooks & eLearning

Posted by groovebeat at May 9, 2012
Culinary Institute of America - Basic Kitchen Preparation (2012)

Culinary Institute of America - Basic Kitchen Preparation (2012)
DVD5 | MPEG2 @ 6 Mbit/s | 720x480 | PCM Stereo @ 1536 Kbit/s 48 KHz | 120 min | 3.22 GB
Genre: Culinary Techniques, Cooking | Language: English

All chefs can benefit from improving their skills and increasing their production—and in this DVD, you'll learn 30 fundamental culinary techniques guaranteed to help you do both. Basic Kitchen Preparation brings you both traditional and contemporary methods straight from the classrooms and kitchens of the CIA.

Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)  eBooks & eLearning

Posted by groovebeat at Jan. 11, 2012
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)

Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
DVD5 (2 DVD Set) | MPEG2 @ 4 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 5 Hours | 7.63 GB
Genre: Dry Heat Cooking Methods | Label: Ciaprochef.com | Language: English

Dry Heat Methods: Volume 1 - 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. Dry Heat Methods: Volume 2 - The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods.
Culinary Institute of America - The Fundamentals of Restaurant Economics

Culinary Institute of America - The Fundamentals of Restaurant Economics
English | 1h 59mn | 640x480 | AVI H264 400Kbps | MP3 64Kbps | 413MB
Genre: eLearning

Every restaurateur will tell you there's tremendous satisfaction in preparing great food for their customers. But at the end of the day, serving exceptional food is not enough. In today's competitive food service industry, it's more important than ever to effectively manage costs.

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2  eBooks & eLearning

Posted by IrGens at Feb. 28, 2016
The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
.MKV, AVC, 2149 kbps, 712x480 | English, AC3, 192 kbps, 2 Ch | 4.8 hours | 3.34 GB
Subject: Cooking
Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone [Repost]

Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone by Cate Conniff-Dobrich
English | Apr. 1, 2010 | ISBN: 0811865886 | 208 Pages | EPUB | 6.5 MB