SLB Video - Audivisual training material for the hotel and culinary fields - Products - Kitchen Basics

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Kitchen Basics

401-e

Cooking basics general information

10'

[image] Basis der Küche - 401 - video

Introduction to the theme "Cooking Methods"
The influence of food structures and quality on its preparation
Kitchenware, utensils, pots and pans and their uses
The various heating methods

402-e

Sautéing

6'

[image] Basis der Küche - 402 - video

Basic principle procedures for sautéing and range of application
Which kitchenware and what kind of food is suitable for sautéing?
Sautéing through agitating or turning, with or without colouration

Deep-frying

9'

Basic principle procedures for deep-frying and range of application
What is suitable for deep-frying?
Requisitions of hot fat, pre deep-frying
Deep-frying appliances and their range of application/serviceability

403-e

Blanching

9'

[image] Basis der Küche - 403 - video

Basic principle procedures for blanching and range of application
Reasons for blanching
What is suitable for blanching
When is cold or hot water used in blanching

Boiling

7'

Basic principle procedures for boiling and range of application
Difference between boiling and cooking
What is suitable for boiling
When is cold or hot water put on to boil, with or without lid

404-e

Braising

16'

[image] Basis der Küche - 404 - video

Basic principle procedures for braising and range of application
What utensil is used for braising
What do braising and glazing have in common
Demonstration of braised meat and vegetable dishes

405-e

Gratinating

7'

[image] Basis der Küche - 405 - video

Basic principle procedures for gratinating and range of application
When cooking au gratin what is cooked at the same time
Which additional food stuffs are required when cooking au gratin

Baking

5'

Basic principle procedures for baking and range of application
From the potato to bread and confectionery
What is baked in the oven
Suitable kitchenware and kitchen appliance for baking in the oven
Advantages of meat dishes in dough

406-e

Glazing

9'

[image] Kitchen Basics - 406 - video

Basic principle procedures for glazing
Range of application
What can be used for glazing
Which additional foodstuffs are required when glazing

Casseroling (Butter roasting)

7'

Basic principle procedures for casseroling
Range of application
What pan is used for roasting in butter
What can be roasted in butter

407-e

Stewing

12'

[image] Kitchen Basics - 407 - video

Basic principle procedures for stewing
Range of application
What kind of food is suitable for stewing
Which kitchenware is used for stewing

Steaming

8'

Basic principle procedures for steaming
Range of application
What can be steamed
Various steaming systems, demonstration with different food stuffs

408-e

Broiling/Grilling

13'

[image] Kitchen Basics - 408 - video

Basic principle procedures for broiling/grilling
Range of application
What can be broiled/grilled
Various broiling/grilling apparatus, temperature levels

Roasting

8'

Basic principle procedures for roasting and range of application
What can be roasted, what equipment is used for roasting
Roasting in an oven and on the spit
Temperature, loss of weight

409-e

Poaching

19'

[image] Kitchen Basics - 409 - video

Basic principle procedures for poaching
Range of application
What can be poached
What pan is used for poaching
The different variations of poaching

Roasting (Browning)

5'

Basic principle procedures for roasting (browning)
Range of application
What is roasted (browned)
Where does roasting (browning) take place

410-e

Cook & Chill / Sous Vide

23'

[image] Kitchen Basics - 410 - video

Basic principle procedures
Range of application of Cook and chill
Basic principle procedures and range of application of Sous vide cooking
Vacuum packing with the "GreenVac" system
Requirements set for the cooking and chilling process