G-W Culinary Video Series

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

This video series is a great resource to allow visual learners to repeat and perfect essential culinary techniques. -John Draz, Author

Products & Prices College & Career

VIDEOS

Products	Pages	ISBN	Retail Price	Order Quantity
DVD Set 978-1-61960-081-2	Set of 7	978-1-61960-081-2	$396.48*
The G-W Culinary DVD 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 DVD series can be purchased individually or as a collection. 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
Video Clip Library Online, 30-day Indv. Subscription (Instant Access) TCPONLVID30		TCPONLVID30	$26.64*
Instant Access. Upon purchase, you will receive a key code to redeem at the G-W Online Textbooks site. Note: There is no physical product for an Instant Access product. You will only receive a product key code to be redeemed online.
Video Clip Library Online, 1yr. Indv. Subscription (Instant Access) TCPONLVID1Y		TCPONLVID1Y	$53.28*
Instant Access. Upon purchase, you will receive a key code to redeem at the G-W Online Textbooks site. Note: There is no physical product for an Instant Access product. You will only receive a product key code to be redeemed online.
*Qualified schools may be eligible for a 25% discount.

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Table of Contents

Food Safety and Sanitation

1. 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 Thermometer

Mise en Place | Knife Skills

8. 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 Tournes

Garde Manger

14. 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 Supremes

Stocks and Sauces

23. 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 Hollandaise

Poultry Fabrication | Meat and Poultry Cooking Techniques

31. 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 Poultry

Seafood Fabrication and Cooking Techniques

38. 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 Fish

Vegetables, Grains, and Egg Cookery

46. Parcooking Vegetables
47. Simmering Rice
48. Preparing Pilaf
49. Preparing Risotto
50. Cooking Eggs in the Shell
51. Poaching Eggs
52. Scrambling Eggs

Look Inside

The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.

DVD Set

About the Authors (Sample Video 16.5 MB)

Mise en Place | Knife Skills (Sample Video 7.75 MB)

Garde Manger (Sample Video 8.89 MB)

Stocks and Sauces - Brown Stock (Sample Video 15.1 MB)

Stocks and Sauces - Tomato Sauce (Sample Video 13.7 MB)

About the Author(s)

John Draz - received his associate's degree from The Culinary Institute of America in Hyde Park, New York in 1981 and was the recipient of the Edward T. Hanley Scholarship. During his nearly 30 years in the field, Chef Draz has worked at numerous restaurants including The Ritz-Carlton Chicago, The Winnetka Grill, The Ninety-Fifth, and Café Provencale. In 1983, Chef Draz was featured in the PBS television series Great Chefs of Chicago.

Chef Draz was a founding faculty member of the Kendall College School of Culinary Arts in Evanston, Illinois. While serving on the faculty, he taught a wide variety of subjects related to professional cookery. Chef Draz served as chair of the culinary department from 1988 to 1991, supervising all aspects of instruction and college foodservice. He has earned certifications from the American Culinary Federation including Certified Executive Chef and Certified Culinary Educator.

In addition, Chef Draz has experienced entrepreneurship as chef/owner of a 300-seat fine-dining restaurant. He has extensive consulting experience lending his talents to numerous independent restaurants, as well as organizations such as McDonald's Corporation, Groen Corporation, Quaker Oats, and the National Dairy Board. Chef Draz currently serves as Executive Research Chef for Ed Miniat, Inc., a manufacturer of cooked meat products. In this position, he develops products and menu items for the frozen food industry and national restaurant chains.

WATCH Techniques for Teaching Knife Skills Webinar with Chef John Draz

Christopher Koetke - started working in the culinary arts in 1982 and is now CEO of Complete Culinary LLC, a consulting firm dedicated to the 360-degree, comprehensive view of food and beverage. He devoted 20 years of his professional life to culinary education as chef instructor, dean, and vice president of the school of culinary arts at Kendall College. He was also vice president of culinary arts for Laureate International Universities where he oversaw 48 culinary programs in 12 countries. He is currently the chair of the Feed the Planet Committee of Worldchefs. Before his career in culinary education began, he worked in some of the finest restaurants and patisseries in the United States, France, and Switzerland.

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.