The professional chef's knife kit / The Culinary Institute of America.

ISBN:

9780471349976

Title:

Author:

Culinary Institute of America.

Edition:

[New ed.].

Publication Information:

New York ; Chichester : Wiley, c2000.

Physical Description:

viii, 150 p. : ill.

General Note:

Previous ed. published as: The professional chef's knife : CBI, 1978.

Includes index.

Subject Term:

Knives.

Cutting.

Added Corporate Author:

Culinary Institute of America.

Format:

Books

Publication Date:

2000

Publication Information:

New York ; Chichester : Wiley, c2000.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.589 PRO	Book	1	Standard shelving location	Searching... Unknown

High quality, well-made, well-maintained knives - and the skills to use them properly - are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques - including peeling, paring, trimming, carving, chopping, dicing and filleting - and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors and other larger equipment.

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

Glossary

Bibliography

Index

Available:*

Bound With These Titles

On Order

Summary

Summary

Table of Contents