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Cooking Techniques DVD by Sarah R. Labensky (2006, DVD-ROM)

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About this product

Product Identifiers

PublisherPrentice Hall PTR

ISBN-100131713329

ISBN-139780131713321

eBay Product ID (ePID)24038516859

Product Key Features

Publication NameCooking Techniques Dvd

LanguageEnglish

Publication Year2006

SubjectIndustries / Hospitality, Travel & Tourism

TypeTextbook

AuthorSarah R. Labensky

Subject AreaBusiness & Economics

FormatDVD-ROM

Dimensions

Item Height0.6 in

Item Weight3.2 Oz

Item Length7.5 in

Item Width5.4 in

Additional Product Features

Edition Number4

Intended AudienceCollege Audience

Table Of Content01_Knife Sharpening 02_Rounds Diagonals 03_Julienne Brunoise 04_Batonnet Small Dice 05_Dicing an Onion 06_Chopping Parsley 07_Chiffonade 08_Tourner 09_Filleting Round Fish 10_Filleting Flat Fish 11_Tying Meats 12_Cutting a Bird into Pieces 13_Trussing Poultry 14_Opening Clams 15_Opening Oysters 16_Debearding Mussels 17_Peeling and Deveining Shrimp 18_Blanching and Schocking Vegetables 19_Tomato Concassee 20_Zesting and Segmenting Citrus Fruit 21_Roasting Peppers 22_Biscuit Method 23_Muffin Method 24_Creaming Method 25_Mealy and Flaky Pie Dough 26_Rolling and Shaping Pie Dough 27_White Stock 28_Brown Stock 29_Fish Stock 30_Clarifying Butter 31_Roux 32_Cornstarch Slurry 33_Beurre Manié 34_Béchamel Sauce 35_Velouté Sauce 36_Brown Sauce 37_Hollandaise 38_Béarnaise 39_Court Bouillon 40_Broth-Based Soup 41_Consommé 42_Cream Soup 43_Purée Soup 44_Vinaigrette 45_Emulsified Vinagrette Dressing 46_Mayonnaise 47_Fresh Pasta Dough 48_Pilaf Method 49_Risotto Method 50_Breading 51_Braising 52_Stewing 53_Roasting 54_Poaching 55_Simmering 56_Boiling 57_Pan-Frying 58_Deep-Frying 59_Sautéing 60_Sauce in Sauté Pan 61_Broiling or Grilling 62_Bonless Breast 63_Airline Breast 64_Scales 65_Weight vs. Volume 66_Whipping Cream 67_Mandoline 68_Sachet 69_Mirepoix 70_Beurre Blanc and Rouge 71_Portioning Strip Loin 72_Portioning Tenderloin 73_Boning Pork Loin 74_Pounding Cutlets 75_Frenching Lamb 76_Carving Poultry 77_Caramelizing Sugar 78_Melting Chocolate 79_Pastry Cream 80_Separating Eggs 81_Whipping Egg Whites 82_Piping Bag 83_Folding 84_Pate a Choux 85_Piping 86_Ice Bath 87_Straight Dough 88_Kneading 89_Rounding Rolls 90_Lobster 91_Compound Butter