Le Guide Culinaire: Modern Cookery Part I by Auguste Escoffier - audiobook
// AUDIOBOOK DESCRIPTION
Le Guide Culinaire: Modern Cookery Part I is an audiobook by Auguste Escoffier, a renowned French chef and culinary writer. This book is considered a classic in the world of culinary arts and is a comprehensive guide to modern cooking techniques and recipes. Part I of the book covers the fundamental elements of cooking, including stocks, sauces, and soups, as well as techniques for preparing meat, fish, and vegetables. Escoffier's approach to cooking emphasizes simplicity, elegance, and attention to detail, and his recipes are known for their precision and balance of flavors. This audiobook is a valuable resource for anyone interested in learning more about the art of cooking and the techniques used by one of the greatest chefs of all time
// AUDIOBOOK TRACK DESCRIPTION
Timestamp:
00:00:00 START
00:16:30 chapter one fond de cuisine
01:06:03 chapter two the leading warm sources
02:08:04 chapter three part 1 the small compound sauces
01:30:24 chapter three part 2 the small compound sauces
02:48:00 chapter four cold sauces and compound Butters
03:22:32 chapter five Savory jellies or aspics
03:37:37 chapter six the court bullions and the marinades
03:55:05 chapter seven part 1 Elementary preparations
04:13:07 chapter seven part 2 Elementary preparations
04:45:58 chapter eight the various garnishes for Soups
04:57:42 chapter nine garnishing preparations for relives and entrees
05:10:47 chapter ten leading culinary operations part 1 the preparation of soups
05:32:13 chapter ten leading culinary operations part 2 praising poaching sote and Pauling
05:59:30 chapter ten leading culinary operations part 3 poachings
06:16:52 chapter ten leading culinary operations part 4 roasts grills fryings
06:40:34 chapter ten leading culinary operations part 5 fryings
07:03:22 chapter ten leading culinary operations part 6 vegetables and garnishes various preparations
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Andrej Prokes creates a Veal Cheek with Grebiche, lovage purée, hazelnut & white asparagus recipe
Andrej Prokes, Nestle CHEF, consultant chef, creates a recipe of Braised Veal Cheek with Grebiche, lovage purée, hazelnut and white asparagus. This video will show you step by step how to create the recipe.
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For Andrej’s recipe please go to
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Michelin star chef Tom Kerridge and Nick Beardshaw cook ox tongue and 'The Coach Burger'
Watch Tom Kerridge and his head chef at The Coach, Nick Beardshaw, cook smoked ox tongue and deep fried cheek with sauce gribiche. And ‘The Coach Burger’ with west country cheddar and risotto.
The dishes were created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel. Get Nick and Tom's recipes here:
The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands and Tom and Nick were sponsored by Franke.
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Basic Food Production (Sauce) by Chef Umang Bhartwal (Gyan Vihar School of Hotel Management)
Title: - Sauce
Name: Chef Umang Bhartwal
School of Hotel Management, Suresh Gyan Vihar University, Jaipur, Rajasthan
Key Words: Béchamel Sauce, Velouté Sauce, Espagnole Sauce, Hollandaise Sauce, Mayonnaise Sauce
The Aim of the video session is to impart the knowledge and professional approach for the preparation of the basic mother sauce with derivative.
In cuisine, sauce imparts the different role like add moisture to the main dish enhance the flavor and create the eye appeal which increases the wishes to have the dish. Apart from it also helps in cooking the dishes along with enjoying the main dishes by serving as accompaniments. Sauce is a Latin word “SA/SA” mostly used in French cuisine which regarded as mother of all cuisine means salted. Sauces are classified as in term of temperature of serving like HOT, WARM and COLD. Which is prepared from liquid agent (like water, stock and milk) , Thicken by ROUX, SLURRY, LIAISON, POTATO STARCH, ARROWROOT STARCH,BEURRE MANIE ETC. And flavored with spices. Quality of sauce must be checked on few criteria like smooth, glossy, light, distinctive, aromatic and seasoning. Whereas characteristic of good sauce are distinctive texture, body strength, balance, flavor, Texture in finesse, consistency, and right temperature the quiz is included in the video with the purpose to check the understanding level of viewers and to increase the curiosity for learning.
NHTET EXAM : FOOD PRODUCTION|150 MCQs Question||NHTET 2021|NHTET MCQs |NCHMCT |#NHTET|
NHTET EXAM : FOOD PRODUCTION|150 MCQs Question||NHTET 2021|NHTET MCQs |NCHMCT |#NHTET|
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