G-W Culinary Video Series
By: John Draz and Christopher KoetkeCopyright: 2013
Subject: Culinary Arts
Grade Level: 9-14
- The G-W Culinary video 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, but makes a great supplement for any foods or culinary text. The G-W Culinary video series can be purchased individually on DVD, as a DVD collection, or online as a subscription. DVD titles in this series include:
- Food Safety and Sanitation
- Mise en Place | Knife Skills
- Garde Manger
- Stocks and Sauces
- Poultry Fabrication | Meat & Poultry Cooking Techniques
- Seafood Fabrication and Cooking Techniques
- Vegetables, Grains, and Egg Cookery
- Products & Prices College & Career
- Table of Contents
- Food Safety and Sanitation1. Preparing Sanitizing Solutions
2. Sanitizing a Counter or Worktable
3. Using a Dishmachine
4. Using a Three-Compartment Sink
5. Cleaning and Sanitizing Large Equipment
6. Proper Handwashing
7. Calibrating a ThermometerMise en Place | Knife Skills8. Using a Recipe | Mise en Place
9. Using a Steel
10. Using a Whetstone
11. Cutting with the Chef Knife: Slices and Rondelles
12. Preparing Stick and Dice Cuts
13. Preparing Vegetable TournesGarde Manger14. Peeling and Mincing Garlic and Parsley
15. Peeling and Preparing Julienne Onions
16. Dicing Onions
17. Preparing Leeks
18. Peeling, Seeding, and Dicing Tomatoes
19. Preparing Salad Greens
20. Preparing Mayonnaise
21. Preparing Melons and Pineapples
22. Preparing Citrus SupremesStocks and Sauces23. Preparing a Sachet and Bouquet Garni
24. Preparing Stocks
25. Preparing Roux
26. Preparing White Sauce
27. Preparing Veloute
28. Preparing Brown Sauce: Jus Lie, Espagnole, Demi-Glace
29. Preparing Tomato Sauce
30. Preparing HollandaisePoultry Fabrication | Meat and Poultry Cooking Techniques31. Poultry Splitting, Quartering, and Eight-Cut
32. Preparing Airline Breasts
33. Trussing Poultry
34. Sauteing Meats and Poultry
35. Grilling Meats and Poultry
36. Poaching and Simmering Meats and Poultry
37. Braising Meats and PoultrySeafood Fabrication and Cooking Techniques38. Filleting Flatfish
39. Filleting Round Fish
40. Skinning Fillets
41. Peeling and Deveining Shrimp
42. Sauteing Fish
43. Grilling Fish
44. Deep Poaching Fish
45. Shallow Poaching FishVegetables, Grains, and Egg Cookery46. Parcooking Vegetables
47. Simmering Rice
48. Preparing Pilaf
49. Preparing Risotto
50. Cooking Eggs in the Shell
51. Poaching Eggs
52. Scrambling Eggs - The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.
- About the Author(s)
- Koetke has a MBA from Dominican University, a BA in French literature from Valparaiso University, and a Certificat de la Langue Française from the Sorbonne in Paris. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, Alumni Achievement Award from Valparaiso University, and Worldchefs Educator Award. He hosted his own national TV cooking show for almost five years, is a frequent presenter at national and international food events, and has written for several prominent newspapers and foodservice publications. Chef Koetke has received numerous industry awards including Chef of the Year by the Chicago chapter of the International Food and Wine Society, ACF culinary competition medals, and third place in the US finals of the Bocuse d'Or.