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Last Updated: Apr 13, 2016 URL: http://guides.library.kapiolani.hawaii.edu/Culinary-DVD Print Guide RSS Updates

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Culinary Institute of America (CIA) DVDs

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Basic kitchen preparations - CIA
Call Number: KDVD 211
Publication Date: c2007
Everything you do in a kitchen is made up of several small steps. Some of these steps are done every day, while others are done only once in awhile. None of these steps will lead you to a finished product, but they do give you something that will be used in a larger recipe. It's all about the basics, & correct preparation is the key.
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The basics of garde manger - CIA
Call Number: KDVD 213
Publication Date: c2007
Demonstrates how to prepare and present a variety of items from the cold kitchen to entice customers.
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Cooking methods : dry heat methods Volume 1 - CIA
Call Number: KDVD 214
Publication Date: c2007
Dry heat cooking fundamentals for the experienced or beginning chef, covering the principles of eight dry heat techniques, including demonstrations and recipes.
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Cooking methods : dry heat methods Volume 2 - CIA
Call Number: KDVD 214 v.2
Publication Date: c2007
Dry heat cooking fundamentals for the experienced or beginning chef, covering the principles of eight dry heat techniques, including demonstrations and recipes.
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Cooking methods: moist heat methods - CIA
Call Number: KDVD 215
Publication Date: c2007
Moist heat cooking fundamentals for the experienced or beginning chef, covering the principles of 4 moist heat techniques, including demonstrations & recipes.
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Culinary knives: Knife Care - Philip Miller
Call Number: KDVD 216 v.1
Publication Date: c2007
Learn the essential knowledge for proper knife handling and care, and discover the fundamental techniques used by the professional.
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Culinary knives: Knife Skills - Philip Miller
Call Number: KDVD 216 v.2
Publication Date: c2007
Learn the essential knowledge for proper knife handling and care, and discover the fundamental techniques used by the professional.
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Food service basics of sauce making - CIA
Call Number: KDVD 210
Publication Date: c2007
Presents the fundamentals of sauce cookery. Each training module includes learning objectives, video lesson, and review quiz.

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The Healthy Palate - CIA
Call Number: KDVD 212
Publication Date: c2007
The chefs, nutritionists, researchers at the CIA take a fresh look at how to prepare food that is both healthful/flavorful. Discusses nutritional facts, food category basics, the health effects of certain foods, methods for employing healthy foods and cooking techniques in everyday production. Several cooking demonstrations.
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Culinary Institute of America (CIA) Baking DVDs

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The bakeshop series. vol. 1 - Philip Miller, Joanne A. Meyer
Call Number: KDVD 209
Publication Date: c2007
Demo different methods of folding dough, how to cook puff pastry, straight dough method for baking crusty, lean dough breads. Discusses proper use of bakeshop tools and equipment, the critical time-temperature relationship, ingredient function, dough handling, characteristics of well-prepared finished bread.
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Gluten-Free Baking - Richard Coppedge
Call Number: KDVD 233
Publication Date: c2009
Chef Richard Coppedge shows you how to employ his 5 unique flour blends to create delicious gluten-free baked goods. Highlights include flour-blend handling and storage, thickening soups and sauces using gluten-free roux, and step-by-step instructions for preparing molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels.
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Culinary Institute of America (CIA) Desserts DVDs

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Brittles and More - Philip E. Miller
Call Number: KDVD 232
Publication Date: c2007
There is no better way to show your guests that you care about what you are doing than by giving them hand-made chocolates.
In this video you will:
Create a variety of liquid, soft, and firm candies such as caramels, nut brittles, dragées, and fondant. Develop useful candy-making techniques and methods
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Filled Chocolates - Philip E. Miller
Call Number: KDVD 234
There are two main advantages to making your own confections – freshness and the ability to customize flavors and textures. During this program you will: Discover the proper way to melt, temper, handle, mold, and decorate chocolates. Explore the artistry of piping, filling, and sealing the chocolates. Learn to create high-quality chocolates
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Hand-Formed Chocolates - Philip E. Miller
Call Number: KDVD 231
Publication Date: c2007
Making your own confections is a way of putting your operation one-step ahead of the competition.
During this program you will:
Learn the art of preparing cream ganache and butter ganache
Discover the finer points of working with chocolate and all the steps in making truffles, as well as knackerli and rochers
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