[share_ebook] Culinary Institute of America - Culinary Knife Knowledge Series - Knife Skills

Description

DVD 1 and 2

English | 720x480 | Mpeg 2 | 29.97fps 4048kbps | AC3 448kbps |
Size: 6.38Gb
Genre: Video Training | Cooking
_http://www.ciaprochef.com/fbi/dvds/KnifeSkills.html

This two-part series (Knife Care and Knife Skills) covers the gamut of knife skills, including choosing knives and using them with precision to minimize waste and maximize efficiency – learn specialized skills that are sure to increase productivity, confidence, and your bottom line.

Maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental techniques and money-saving procedures, including:


    * The Guiding Hand – learn the different holding styles
    * Vegetables Cuts – long, diced, shaped and decorative
    * Meat Fabrication – sirloin, tenderloin, pork butt, veal cutlets, leg of lamb, and rack of lamb
    * Fish Fabrication – roundfish, flatfish, and shellfish
    * Poultry Fabrication – knife usage, legs and wings, boneless breast, and pieces
    * Knife Care Review – sharpening, sanitation, and types of knives




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