Cooking Techniques DVD, 4th Edition

01_Knife Sharpening

02_Rounds Diagonals

03_Julienne Brunoise

04_Batonnet Small Dice

05_Dicing an Onion

06_Chopping Parsley

07_Chiffonade

08_Tourner

09_Filleting Round Fish

10_Filleting Flat Fish

11_Tying Meats

12_Cutting a Bird into Pieces

13_Trussing Poultry

14_Opening Clams

15_Opening Oysters

16_Debearding Mussels

17_Peeling and Deveining Shrimp

18_Blanching and Schocking Vegetables

19_Tomato Concassee

20_Zesting and Segmenting Citrus Fruit

21_Roasting Peppers

22_Biscuit Method

23_Muffin Method

24_Creaming Method

25_Mealy and Flaky Pie Dough

26_Rolling and Shaping Pie Dough

27_White Stock

28_Brown Stock

29_Fish Stock

30_Clarifying Butter

31_Roux

32_Cornstarch Slurry

33_Beurre Manié

34_Béchamel Sauce

35_Velouté Sauce

36_Brown Sauce

37_Hollandaise

38_Béarnaise

39_Court Bouillon

40_Broth-Based Soup

41_Consommé

42_Cream Soup

43_Purée Soup

44_Vinaigrette

45_Emulsified Vinagrette Dressing

46_Mayonnaise

47_Fresh Pasta Dough

48_Pilaf Method

49_Risotto Method

50_Breading

51_Braising

52_Stewing

53_Roasting

54_Poaching

55_Simmering

56_Boiling

57_Pan-Frying

58_Deep-Frying

59_Sautéing

60_Sauce in Sauté Pan

61_Broiling or Grilling

62_Bonless Breast

63_Airline Breast

64_Scales

65_Weight vs. Volume

66_Whipping Cream

67_Mandoline

68_Sachet

69_Mirepoix

70_Beurre Blanc and Rouge

71_Portioning Strip Loin

72_Portioning Tenderloin

73_Boning Pork Loin

74_Pounding Cutlets

75_Frenching Lamb

76_Carving Poultry

77_Caramelizing Sugar

78_Melting Chocolate

79_Pastry Cream

80_Separating Eggs

81_Whipping Egg Whites

82_Piping Bag

83_Folding

84_Pate a Choux

85_Piping

86_Ice Bath

87_Straight Dough

88_Kneading

89_Rounding Rolls

90_Lobster

91_Compound Butter