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The Culinary Institute of America, the world’s premier culinary college, presents Cooking Methods - Dry Heat Volume #2. Designed for professional chefs, this multimedia application provides the perfect opportunity to experience CIA training-on-the-go. Join CIA chef-instructors as they teach the fundamentals and techniques of sautéing, deep frying, pan frying and stir frying. Volume #2 demonstration-based learning modules feature: - Sautéing Overview - Veal Scaloppine Marsala - Sautéed Trout Meuniere - Deep Frying Overview - Battered Vegetables - Breaded Shrimp - Pan Frying Overview - Wiener Schnitzel - Southern Fried Chicken with Country-Style Gravy - Stir Frying Overview - Stir Fried Scallops
