Professional Chef's Knife Kit

ISBN-10: 0471349976

ISBN-13: 9780471349976

Edition: 2nd 2000 (Revised)

Authors: Culinary Institute of America (CIA) Staff

List price: $34.95
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The knife kit is the most important part of the chef's uniform. Its contents are used for peeling, trimming, slicing, chopping, mincing, paring, filleting and fabricating. This book shows how to use and care for all of these tools.
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Book details

List price: $34.95
Edition: 2nd
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/5/1999
Binding: Paperback
Pages: 160
Size: 8.75" wide x 11.00" long x 0.50" tall
Weight: 0.946
Language: English

The Professional Chef's Knife Kit
A Brief History of Cutting Tools
The Parts of a Knife
Knives and Other Important Cutting Tools
Additional Small Tools for the Knife Kit
Large Equipment Used for Cutting
Knife Skills
Sharpening Knives on a Stone
Honing Knives on a Steel
Preliminary Cuts
Coarse or Rough Cuts
Precision and Portioning Cuts
Decorative Cuts
Special Peeling and Cutting Techniques
Meat Fabrication
Poultry Fabrication
Fish Fabrication
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