In the Hands of a Chef The Professional Chef's Guide to Essential Kitchen Tools

Name: In the Hands of a Chef The Professional Chef's Guide to Essential Kitchen Tools
Price: 4.09 USD
Availability: InStock
ISBN: 9780470080269

ISBN-10: 0470080264

ISBN-13: 9780470080269

Edition: 2008

Authors: The Culinary Institute of America (CIA), Culinary Institute of America Staff

List price: $25.95

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Description:

A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home, told through interviews from the chefs themselves. Whereas Professional Chef's Knife Kit detailed the specific techniques for mincing an onion or boning a leg of lamb, In the Hands of a Chef identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. Through the words of the chefs, the book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a…

Book details

List price: $25.95
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 12/26/2007
Binding: Paperback
Pages: 176
Size: 8.00" wide x 8.00" long x 0.40" tall
Weight: 0.836
Language: English



Preface


Introduction



Knives and Cutting Tools


The Parts of a Knife


The Blade


The Cutting Edge


The Bolster


The Tang


The Handle


Types of Knives


General Purpose Knives


Knives for Butchering and Fabricating


Specialty Knives


Sharpening and Honing Tools


Whetstones


Steels


Electric Knife Sharpeners


Additional Cutting Tools


Ice Carving Tools


Tongs and Similar Tools


Scissor and Shears


Spatulas


Turners


Peelers


Graters and Rasps


Corers


Zesters


Channel Knives


Pitters


Mandolin


Apple Wedgers


Guitars (Egg Cutter)


Food Mill


Ricer


Garlic Press


Carving and Kitchen Forks


Parisienne Scoops


Wire Mesh Gloves


Reamers


Meat Pounder or Meat Tenderizers


Shrimp Deveiner


Food Processor


Electric Slicer


Meat Grinder


Vertical Chopping Machine (VCM)


Food Chopper (Buffalo Chopper)



Knife Skills


Knife Selection


What's in Your Knife Kit?


Handling and Maintaining Knives


Sharpening Knives on a Stone


Honing Knives on a Steel


Keeping Knives Clean and Sanitized


Cutting Surface


Storing Knives


Holding the Knife


The Guiding Hand


Setting Up Your Work Area


Basic Cuts


Preliminary Cuts


Chopping and Mincing Foods


Shredding and Grating


Slicing Cuts: Plain and Decorative


Precision and Portioning Cuts


Decorative and Special Cutting Techniques



Cutting Techniques for Vegetables and Fruits


Onions


Shallots


Scallions


Garlic


Leeks


Mushrooms


Tomatoes


Avocadoes


Peppers and Chiles


Plantains


Citrus Fruit


Melons


Pineapples


Mangoes



Cutting Techniques for Meat and Poultry


Poultry


Trussing Poultry


Halving and Quartering Poultry


Supremes


Meat Fabrication Techniques


Tying a Roast


Tenderloin


Cutting Bone-In Chops


Disjointing a Rabbit


Carving Roasted Meats and Poultry


Rib Roast


Ham


Duck



Cutting Techniques for Fish and Shellfish


Round Fish


Lobster


Preparing Live Lobster to Cook


Removing the Meat from a Cooked Lobster


Shrimp


Clams and Oysters


Opening Oysters


Opening Clams



Hand Tools for Measuring, Mixing, and Baking


Tools for Measuring


Converting Between U.S.


And Metric Measurement Systems


Volume versus Weight


Tools for Measuring Volume


Tools for Measuring Weight


Tools for Measuring Temperature


Baking and Mixing Tools


Spoons


Whisks


Bench Scraper


Bowl Scraper


Mortar and Pestle


Rolling Pins


Pastry Bags and Tips


Summary


Glossary