Sauce Making - CIA Cooking Methods for iOS

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The Culinary Institute of America, the worlds premier culinary college, presents Cooking Methods - Sauce Making Designed for professional chefs,...
Last updated on June 12, 2016
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By Netframes

The Culinary Institute of America, the worlds premier culinary college, presents Cooking Methods - Sauce Making Designed for professional chefs,...

The Culinary Institute of America, the worlds premier culinary college, presents Cooking Methods - Sauce Making Designed for professional chefs, this multimedia application provides the perfect opportunity to experience CIA training-on-the-go. Join CIA chef-instructors as they teach the fundamentals and techniques of brown, white, tomato and emulsion sauces. Sauce Making demonstration-based learning modules feature:Brown Sauces1. Introduction to Brown Sauces2. Making Stock for Brown Sauces3. Creating Espagnole and Roux4. Making Demi-Glace and Sauce Bordelaise5. Preparing Jus de Veau Li and Sauce a la forestire6. Making Jus Rti, Au Jus, Jus Li, and Pan Gravy7. Making Glace De Viande and Remouillage8. Sanitation and Safety for Sauce Making9. Review and Recipes for Brown SaucesWhite Sauces1. Introduction to White Sauces2. Stock Options3. Creating Classic Velout Sauce4. Making Roux5. Safety and Sanitation for White Sauces6. Contemporary Velout Sauce and Poached Halibut7. Classic Bchamel Sauce and Mornay Sauce8. Contemporary Bchamel-Style Sauce9. Review and Recipes for White SaucesTomato Sauces1. Introduction2. Making Fresh Tomato Sauce3. What to Look For (in a Tomato)4. Preparing Marinara Sauce5. Preparing Classic French Tomato Sauce6. Serving Suggestions for Tomato Sauce7. Tomato Sauce ReviewEmulsion Sauces1. Introduction to Emulsion Sauces2. Warm Emulsion: Hollandaise3. Warm Emulsion: Barnaise4. Warm Emulsion: Beurre Blanc5. Cold Emulsion: Mayonnaise6. Cold Emulsion: Vinaigrette7. Emulsion Sauces Review