Knife Skills for Chefs

ISBN-10: 0131180185

ISBN-13: 9780131180185

Edition: 2007

List price: $45.80 Buy it from $2.99 Rent it from $19.52
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Description:

For courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses. Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage. This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.
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Book details

List price: $45.80
Copyright year: 2007
Publisher: Prentice Hall PTR
Publication date: 7/18/2006
Binding: Paperback
Pages: 192
Size: 7.25" wide x 8.50" long x 0.25" tall
Weight: 0.682

Foreword
Preface
Acknowledgments
About the Authors
Knife History and Production
Knife History
Knife Construction
Raw Material
Forged Knife Production
Which Knife Is Right?
Knife Parts
Types of Blades
Knife Handles
Choosing a Knife
Knife Types
Additional Components of Professional Knife Sets
Keeping a Knife Sharp
Protect the Blade
Honing versus Sharpening
Types of Honing Steel
Parts of the Honing Steel
Steps in Honing
Sharpening
Knife Safety
Knife Selection
Sharpened Knives
Usage
Transporting Knives
Sanitation
Storage
First Aid for Knife Wounds
When to Seek Professional Medical Help
Knife Cuts
Holding the Knife
Holding the Food
Dicing
Sticks
Julienne
Batonnet
Classic French Fry Cut
Rough-Chopping Cut
How to Chop Onions
Concasse
Using a Mezzaluna
Mincing
Mincing Herbs
Additional Cuts
Using a Mandolin
Opening Clams
Opening Oysters
Garnishing Tools and Basic Garnishes
Tourne/Peeling Knife
Oval Melon Baller/Parisienne Scoop
Double Melon Baller
Channel Knife
Citrus Zester
Corer
Peeler
Care of Garnishing Tools
Creating Garnishes
Culinarian's Code
About the American Culinary Federation
Knife and Related Product Usage Chart
Basic Knife Cuts Chart
Anatomy of a Chef's Knife
Treating a Knife Wound
Key to Review Questions
Bibliography and Recommended Reading
Glossary
Photo Credits
Index
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