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

by Unknown

• ISBN13: 9780470080269
• ISBN10: 0470080264
• Edition: 1st
• Format: Paperback
• Copyright: 2007-12-26
• Publisher: Wiley

Summary

Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides: * A complete guide to culinary knives * Comprehensive instructions for knife sharpening * Guidance on using specialty knives and cutting tools * Detailed cutting techniques for a variety of ingredients * Advice on tools for measuring, baking, and mixing * Equipment sources as well as checklists for knives and tools "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves." -Richard Von Husen, co-owner of Warren Kitchen & Cutlery Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.

Author Biography

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Table of Contents

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

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