GW FCS catalogue_Spring 2013 - Oxford University Press

G-W CULINARY DVD SERIES
Suggested Grade Levels 9–12
The G-W Culinary DVD Series provides dynamic visual instruction
of essential culinary skills. Industry-recognized authors John Draz and
Christopher Koetke share tips and insights as they demonstrate foundational
food safety and preparation techniques. This series reinforces methods taught
in The Culinary Professional and its companion materials. The G-W Culinary
DVD Series can be purchased individually or as a collection.
This is a great supplement to any foods or culinary course or textbook!
DVD 1—Food Safety and Sanitation
Preparing Sanitizing Solutions • Sanitizing a Counter or Worktable •
Using a Dishmachine • Using a Three-Compartment Sink • Cleaning
and Sanitizing Large Equipment • Proper Handwashing • Calibrating a
Thermometer
DVD 2—Mise en Place | Knife Skills
Using a Recipe | Mise en Place • Using a Steel • Using a Whetstone •
Cutting with the Chef Knife: Slices and Rondelles • Preparing Stick and
Dice Cuts • Preparing Vegetable Tournés
DVD 3—Garde Manger
Peeling and Mincing Garlic and Parsley • Peeling and Preparing Julienne
Onions • Dicing Onions • Preparing Leeks • Peeling, Seeding, and
Dicing Tomatoes • Preparing Salad Greens • Preparing Mayonnaise •
Preparing Melons and Pineapples • Preparing Citrus Suprêmes
DVD 4—Stocks and Sauces
Preparing a Sachet and Bouquet Garni • Preparing Stocks • Preparing
Roux • Preparing White Sauce • Preparing Velouté • Preparing Brown
Sauce: Jus Lié, Espagnole, Demi-Glace • Preparing Tomato Sauce •
Preparing Hollandaise
DVD 5—Poultry Fabrication | Meat & Poultry Cooking Techniques
Poultry Splitting, Quartering, and Eight-Cut • Preparing Airline Breasts •
Trussing Poultry • Sautéing Meats and Poultry • Grilling Meats and
Poultry • Poaching and Simmering Meats and Poultry • Braising Meats
and Poultry
DVD 6—Seafood Fabrication and Cooking Techniques
Filleting Flatfish • Filleting Round Fish • Skinning Fillets • Peeling and
Deveining Shrimp • Sautéing Fish • Grilling Fish • Deep Poaching Fish •
Shallow Poaching Fish
DVD 7—Vegetables, Grains, and Egg Cookery
Parcooking Vegetables • Simmering Rice • Preparing Pilaf • Preparing
Risotto • Cooking Eggs in the Shell • Poaching Eggs • Scrambling Eggs •
Preparing American-Style Omelets • Frying Eggs
CULINARY ARTS
NEW
www.g-w.com/culinary-professional-dvd-2013
PRODUCT INFORMATION ISBN LENGTH SCHOOL
Food Safety and Sanitation 978-1-61960-075-1 20:00 min. $99.00
Mise en Place | Knife Skills 978-1-61960-076-8 20:00 min. $99.00
Garde Manger 978-1-61960-124-6 20:00 min. $99.00
Stocks and Sauces 978-1-61960-077-5 20:00 min. $99.00
Poultry Fabrication | Meat & Poultry 978-1-61960-078-2 20:00 min. $99.00
Cooking Techniques
Seafood Fabrication and Cooking 978-1-61960-079-9 20:00 min. $99.00
Techniques
Vegetables, Grains, and Egg Cookery 978-1-61960-080-5 20:00 min. $99.00
G-W Culinary DVD Series 978-1-61960-081-2 140:00 min. $588.96
View Sample
Clips Online!
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