View a Sample Video Clip of Moist Heat Cooking Methods: Braising

Product Details

 

What Can You Do to Enhance Your Training Sessions?

If you are a trainer or educator, our new FLS Lesson Plans will give you the information you need to conduct effective lectures, demonstrations, and tastings in your classroom or training sessions.

The Educator Lesson Plan Series 2 CD-ROM contains:

• Dry Heat Cooking Methods Volume I: Grilling, Broiling, Roasting, & Baking
• Dry Heat Cooking Methods Volume II: Sautéing, Pan Frying, Deep Frying, & Stir Frying
• Moist Heat Cooking Methods: Steaming & Submersion Cooking, Braising and Stewing

Availability: Usually ships in 5-7 business days.

 

Individual Lesson Plan Downloads

 

Dry Heat Cooking Methods Volume I: Grilling, Broiling, Roasting, & Baking

Dry Heat Cooking Methods Volume I: Provides lectures, recipes and testing along with tasting and product evaluation exercises. This lesson plan is designed to help culinary educators teach their students the fundamentals of grilling, broiling, roasting, and baking.

ORDER NOW FOR $12.95

 

 

Dry Heat Cooking Methods Volume II: Sautéing, Pan Frying, Deep Frying, & Stir Frying

Dry Heat Cooking Methods Volume II: Provides lectures, recipes and testing along with tasting and product evaluation exercises. This lesson plan is designed to help culinary educators teach their students the fundamentals of sautéing, pan frying, deep frying and stir frying.

ORDER NOW FOR $12.95

 

 

Moist Heat Cooking Methods: Steaming & Submersion Cooking, Braising and Stewing

 

Moist Heat Cooking Methods: Provides lectures, recipes and testing along with tasting and product evaluation exercises. This lesson plan is designed to help culinary educators teach their students the fundamentals of steaming & submersion cooking, braising, and stewing.

ORDER NOW FOR $24.95

 

 

 

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