Knife Skills for Chefs / Edition 1

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Overview

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. Written by Christopher Day, who is considered one of the country’s foremost authorities on knives and is the corporate chef for Mercer Tool Corp, a knife manufacturing company. Co-authored by Brenda Carlos, who is an experienced author and a regular contributor to two American Culinary Federation magazines: The National Culinary Review and Sizzle. Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Introduces readers to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. Shows readers step-by-step how to dice, chop, mince, paysanne, rondelle, oblique, tourne, chiffonade, butterfly, carving/slicing, gaufrette, and even opening clams and oysters. Includes large photos that make it easy to learn proper culinary techniques and procedures. This is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.
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Product Details

  • ISBN-13: 9780131180185
  • Publisher: Prentice Hall
  • Publication date: 8/11/2006
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 192
  • Sales rank: 256,560
  • Product dimensions: 6.90 (w) x 9.00 (h) x 0.70 (d)

Table of Contents

Table of Contents

1. Knife History and Production

2. Which Knife is Right?

3. Keeping a Knife Sharp

4. Knife Safety

5. Knife Cuts

6. Garnishing

GLOSSARY

BIBLIOGRAPHY

APPENDIX I: Culinarian’s Code

APPENDIX II: An Introduction to the American Culinary Federation

APPENDIX III: Knife and Related Product Usage Chart

APPENDIX IV: Basic Knife Cuts Chart

APPENDIX V: Anatomy of a Chef’s Knife

APPENDIX VI: First Aid for Knife Cuts

APPENDIX VII: Key to Review Questions

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