Home > Research Guides > Culinary Arts
Librarian: Jason Ertz
Office: SRC 3050
Phone: (630) 942-3317
E-mail: ertzja@cod.edu
Videos
Use the Library Catalog to search for videos on techniques, proceedures and and other topics in Culinary Arts.
The following is a selection of Culinary Arts videos at the Library.
Techniques
- Braising
- Location: Circulation Desk and General. Call#: TX686 .B7 1988
- Defines braising, describes the braising process, and lists the types of meats that this cooking method is appropriate for. Discusses mise en place, cooking equipment, cooking temperature, flavorings and thickening agents, finishing ingredients, garnish, larding, marination, etc
- Broiling and Grilling
- Location: General. Call#: TX687 .B75 1989
- Explains the difference between broiling and grilling and lists food items for which these types of preparation are appropriate. Gives the mise en place, lists equipment needed, and describes broiling and grilling procedures
- Cooking Methods
- Dry Heat Methods, volumes 1 and 2
- Location: Circulation Desk. Call#: TX681 .C66 2003
- Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques (grilling, broiling, roasting, and baking) including the principles of the technique, an overview of each technique and recipes.
- Cooking Methods
- Moist Heat Methods
- Location: Circulation Desk. Call#:TX681 .C666 2003
- Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques (steaming, submersion cooking, braising, and stewing) including the principles of the technique, an overview of each technique and recipes.
- Poaching and Steaming
- Location: Circulation Desk and General. Call#: TX691 .S7 1989
- Master Chef Richard Czack demonstrates how to poach or steam fish
- Roasting
- Location: General. Call#: TX690 .R6 1989
- Describes the roasting method of cooking, which is used for large or whole multi-portion cuts of meat. Discusses larding, trussing, seasoning, kitchen equipment, cooking techniques and times, food safety, etc. Also covers jus, gravies, etc
- The Way to Saute
- Location: Circulation Desk and General. Call#: TX689 .W38 1988
- Defines the cooking technique known as saute, lists cooking equipment needed, and describes the three essential components and three optional components of sauteing
- Vegetable preparation
- boiling, blanching, & par-boiling
- Location: Circulation Desk and General. Call #: TX801 .V445 1993
- Chef Bruno Ellmer demonstrates the proper use, handling, and cleaning of vegetables such as cauliflower, broccoli, mushroom, and potato
Stocks and Sauces
- Bases and Sauces
- Location: Circulation Desk. Call#: TX819.A1 B3 1993
- Brown Sauces
- Location: Circulation Desk. Call#: TX819.A1 B76 1999
- Demonstrates the procedures for making the brown sauces espagnole, demi-glace, jus de veau lié, and jus rôti. Includes suggestions for use and recipes
- Fish Stock
- Location: Circulation Desk. Call#: TX819.S8 F5 1987
- A demonstration of the use of the four components to make a fish stock
- Making Brown Stock; Making White Stock; Making Fish Stock
- Location: General. Call#: TX819.S8 M3 1987
- Combining the expertise of several chefs, these programs demonstrate step-by-step procedures to produce the basic stocks: brown, white or neutral and fish. Presents kitchen equipment, ingredients and cooking methods. Highlights proper simmering, skimming and straining, and teaches the cooling and storage phases
- Petites sauces derivées de la demi glace(Small sauces derived from demi-glace)
- Location: General. Call#: TX819.A1 P48 1978
- Chef instructor Claude Guermont illustrates the preparation of 8 petite sauces, including Bordelaise, Bourguignonne, Maderia, Perigueux, Lyonnaise, Chasseur, Robert and Diable
- White Sauces
- Location: Circulation. Call#: TX819.W5 W4 1999
- Demonstrates the procedures for making the white sauces véloute and béchamel. Includes suggestions for use and recipes
Knife Skills
- Lamb Carcass-- The Four Primal Cuts
- Location: Circulation. Call#: TS1963 .L3 1987
- Demonstrates the cutting of a lamb carcass to obtain the 4 primal cuts: legs, loin, rack, and shoulder
- Kitchen knives
- safe & efficient use
- Location: General. Call#: TX656 .K5 1980x
- Describes the uses and care of 2 basic kitchen knives: the large chef's knife and the paring knife
- Knife care
- selection, sharpening, sanitation and safety
- Location: General. Call#: TX657.K54 K6 1995
- Covers the selection, sharpening, safety, sanitation, and storage of chef knives
- The leading edge. Edge maintenance
- Location: General. Call#: TX657.K54 L4 1992
- Demonstrates sharpening boner, cimeter, cleaver and chef's knives
- Principles and Processes of Cooking, Series III
- Location: Circulation. Call#: TX681 .P73 2001
- Speciality chefs demonstrate proper cooking techniques, including professional knife care and uses.
- Veal-- Hotel and Restaurant Cuts
- Location: Circulation Desk. Call#: TX749.5.B43 V4 1988
- Italo Peduzzi demonstrates step-by-step procedures for preparing hotel and restaurant cuts of veal. Includes suggestions for using trimmings to avoid waste and cooking options for various cuts
- Vegetable Cuts-- Dicing
- Location: Circulation Desk. Call#: TX801 .V4 1982
- Demonstrates how to make several types of cuts. Stresses the importance of using uniform cuts throughout a recipe. Shows how to dice such vegetables as celery, carrots, potatoes, onions, leeks, cabbage, etc.
Culinary Institute of America Learning Resource
- click the link below to view DVD and VHS titles in this series
Culinary Institute of America Learning Resource series
Food and Beverage Institute
- clink the link below to view DVD and VHS titles in this series
Food and Beverage Institute, Culinary Institute of America
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