Knife Skills for Chefs

by Day, Christopher P.; Carlos, Brenda R.

• ISBN13: 9780131180185
• ISBN10: 0131180185
• Edition: 1st
• Format: Paperback
• Copyright: 2006-07-18
• Publisher: Pearson

Summary

Knife Skills for Chefscaptures 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 countryrs"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 ReviewandSizzle.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.

Table of Contents

Foreword	xi
Preface	xiii
Acknowledgments	xv
About the Authors	xvii
Knife History and Production	2	(26)
Knife History	4	(4)
Knife Construction	8	(1)
Raw Material	9	(1)
Forged Knife Production	9	(19)
Which Knife Is Right?	28	(22)
Knife Parts	30	(2)
Types of Blades	32	(2)
Knife Handles	34	(1)
Choosing a Knife	35	(3)
Knife Types	38	(6)
Additional Components of Professional Knife Sets	44	(6)
Keeping a Knife Sharp	50	(16)
Protect the Blade	52	(1)
Honing versus Sharpening	52	(2)
Types of Honing Steel	54	(1)
Parts of the Honing Steel	54	(1)
Steps in Honing	54	(4)
Sharpening	58	(8)
Knife Safety	66	(18)
Knife Selection	68	(1)
Sharpened Knives	69	(1)
Usage	70	(3)
Transporting Knives	73	(2)
Sanitation	75	(1)
Storage	76	(2)
First Aid for Knife Wounds	78	(3)
When to Seek Professional Medical Help	81	(3)
Knife Cuts	84	(32)
Holding the Knife	86	(1)
Holding the Food	87	(1)
Dicing	88	(4)
Sticks	92	(1)
Julienne	92	(1)
Batonnet	92	(1)
Classic French Fry Cut	92	(1)
Rough-Chopping Cut	93	(1)
How to Chop Onions	94	(3)
Concasse	97	(2)
Using a Mezzaluna	99	(1)
Mincing	99	(1)
Mincing Herbs	100	(2)
Additional Cuts	102	(7)
Using a Mandolin	109	(1)
Opening Clams	110	(1)
Opening Oysters	111	(5)
Garnishing Tools and Basic Garnishes	116	(25)
Tourne/Peeling Knife	118	(1)
Oval Melon Baller/Parisienne Scoop	119	(1)
Double Melon Baller	119	(1)
Channel Knife	120	(1)
Citrus Zester	121	(1)
Corer	122	(1)
Peeler	123	(1)
Care of Garnishing Tools	123	(1)
Creating Garnishes	123	(18)
Appendix I Culinarian's Code	141	(2)
Appendix II About the American Culinary Federation	143	(4)
Appendix III Knife and Related Product Usage Chart	147	(2)
Appendix IV Basic Knife Cuts Chart	149	(2)
Appendix V Anatomy of a Chef's Knife	151	(2)
Appendix VI Treating a Knife Wound	153	(2)
Appendix VII Key to Review Questions	155	(6)
Bibliography and Recommended Reading	161	(2)
Glossary	163	(4)
Photo Credits	167	(2)
Index	169