Culinary Knives DVDs from the Culinary Institute of America

Professional Culinary Knife Skills DVDs from C.H.I.P.S.

Presented by The Culinary Institute of America, these DVDs are a full learning program on knife skills and will prove valuable to the professional chef and foodservice operator as well as the student and gourmet home chef.

This comprehensive series on the art and skill of using knives will show you how to properly use these essential items in food preparation. They demonstrate specific techniques and methods, including choosing knives and using them with precision to minimize waste and maximize efficiency.

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knives DVD Series doesn't miss a beat and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.

Discover and use these techniques and ideas to improve your knife skills!

Volume 1:
Knife Care DVD

Volume 2:
Knife Skills DVD

These two dvds are available individually or as a set.
Buy the complete set and SAVE! Special: $199.95 + shipping

Culinary Knives DVD Volume 1:
Knife Care

The ability to select, handle, and care for a knife is one of the hallmarks of a professional and the knives you use will become as important to you as your fingers.

Learn the essential knowledge for proper knife handling and care, including:

Specialty Knives—Edge types, cutting surfaces, overview of related tools
Safe Knife Handling and Storage
Sharpening and Honing—Learn the secrets from CIA chefs
Sanitation: A Clean Edge—Cleaning and sanitizing

Volume 1: Knife Care • $119.95 + shipping
DVDs are non-returnable!

Culinary Knives DVD Volume 2:
Knife Skills

Maximize profitability and yield through an increased knowledge of knife skills.

Discover the fundamental techniques and money-saving procedures, including:

The Guiding Hand—Learn the different holding styles
Vegetables Cuts —Long, diced, shaped and decorative
Meat Fabrication—Sirloin, tenderloin, pork butt, veal cutlets, leg of lamb, and rack of lamb
Fish Fabrication&—Roundfish, flatfish, and shellfish
Poultry Fabrication—Knife usage, legs and wings, boneless breast, and pieces
Knife Care Review—Sharpening, sanitation, and types of knives

Volume 2: Knife Skills • $119.95 + shipping
DVDs are non-returnable!

Volume 1:
Knife Care DVD

Volume 2:
Knife Skills DVD

The Knife Skills DVDs are available individually or as a set.
Order the complete set and SAVE! Special: $199.95 + shipping

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