  Includes 30 fundamental culinary techniques guaranteed to improve skills and increase production. Combining both traditional and contemporary methods from the CIA classrooms, the informational DVD is divided into three sections: Vegetable Preparations – dicing and chopping, Garlic and shallot roasting, techniques using tomatoes, mushrooms, peppers, chilies, herbs, artichokes, asparagus, and much more! Flavor Enhancing – clarifying butter, mirepoix and matignon, bouquet garni and sachet d'epices brines, barbeque, marinades, and dry rubs. Ingredient Preparation and Handling – whipping cream and egg whites, rehydrating beans and fruits, folding, tempering, pan-toasting. |
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