Most widely held works by Food and Beverage Institute (Culinary Institute of America)

Explains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets

A film to help restaurant servers understand the elements of good wine service, including how to recommend wines complementing specific types of foods or circumstances and techniques for serving wine

The chefs, nutritionists, and researchers at the CIA take a fresh look at how to prepare food that is both healthful and flavorful. Discusses nutritional facts, food category basics, the health effects of certain foods, and methods for employing healthy foods and cooking techniques in everyday production. Includes several cooking demonstrations

Learn the art of preparing cream ganache and butter ganache. Discover the finer points of working with chocolate and all the steps in making truffles, knackerli and rochers

In program one, Chef Notter demonstrates the proper way to boil sugar to prepare it for handling and then casts, pulls, and pours it for various displays. In part two, Chef Notter shows how to blow sugar and add color and embellishments to sugar pieces, store and transport finished works and to design and create centerpieces

Demonstrates different methods of folding dough, and shows how to cook puff pastry (pt. 1). Demonstrates the straight dough method for baking crusty, lean dough breads. Discusses proper use of bakeshop tools and equipment, the critical time-temperature relationship, ingredient function, dough handling, and characteristics of well-prepared finished bread (pt. 2)

Meringue, vanilla sauce and pastry cream ( Visual )

2 editions published in 2007 in English and held by 63 WorldCat member libraries worldwide

Egg whites can be beaten to a foam to use as a leavener or lightener. Meringues are made by incorporating enough sugar to both stabilize and sweeten the foam. In this DVD, you will: Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue. Learn both classic uses of meringue as well as innovative presentations. Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker's art. The difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, or a sauce or a glaze. In this section on Vanilla Sauce and Pastry Cream, you will: Explore the techniques and basic recipes for these staples of fine pastries. Learn the quality standards for evaluating vanilla sauce and pastry cream 2 editions published ininand held by 63 WorldCat member libraries worldwide

The basics of garde manger ( Visual )

2 editions published in 2007 in English and held by 58 WorldCat member libraries worldwide

Demonstrates how to prepare and present a variety of items from the cold kitchen to entice customers 2 editions published ininand held by 58 WorldCat member libraries worldwide

Culinary knives DVD series ( Visual )

2 editions published in 2004 in English and held by 50 WorldCat member libraries worldwide

Learn the essential knowledge for proper knife handling and care, and discover the fundamental techniques used by the professional 2 editions published ininand held by 50 WorldCat member libraries worldwide

Culinary knives ( Visual )

3 editions published between 2005 and 2007 in English and held by 50 WorldCat member libraries worldwide

Learn the essential knowledge for proper knife handling and care, and discover the fundamental techniques used by the professional 3 editions published betweenand 2007 inand held by 50 WorldCat member libraries worldwide

Restaurant economics : understanding "the business of restaurants" ( Visual )

2 editions published between 2004 and 2005 in English and held by 47 WorldCat member libraries worldwide

Focuses on the interplay among the three key activities of a restaurant (marketing, operations, and finance) and the people who support them (management, guests, and owners) to better understand the business of a restaurant. Examines the basic fundamentals of restaurant economics and teaches how to read and interpret financial statements (the balance sheet, statement of income (P & L), and statement of cash flow), review financial measures and prepare corresponding statements, communicate the financial condition of a restaurant, and drive a well executed business plan 2 editions published betweenand 2005 inand held by 47 WorldCat member libraries worldwide

Cooking methods : dry heat methods ( Visual )

2 editions published in 2003 in English and held by 43 WorldCat member libraries worldwide

Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques including the principles of the technique, an overview of each technique and recipes 2 editions published ininand held by 43 WorldCat member libraries worldwide

The bakeshop : the basic steps of baking bread ( Visual )

1 edition published in 1998 in English and held by 34 WorldCat member libraries worldwide

Demonstrates the straight dough method for baking crusty, lean dough breads. Discusses proper use of bakeshop tools and equipment, the critical time-temperature relationship, ingredient function, dough handling, and characteristics of well-prepared finished bread 1 edition published ininand held by 34 WorldCat member libraries worldwide

Cooking methods : moist heat methods ( Visual )

1 edition published in 2003 in English and held by 32 WorldCat member libraries worldwide

Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques including the principles of the technique, an overview of each technique and recipes 1 edition published ininand held by 32 WorldCat member libraries worldwide

Advanced chocolate decoration techniques with Ewald Notter ( Visual )

1 edition published in 1998 in English and held by 25 WorldCat member libraries worldwide

Builds on the techniques of the introductory video and continues with manipulating shavings, and modeling and piping chocolate 1 edition published ininand held by 25 WorldCat member libraries worldwide