Knife Skills for Chefs
Christopher P. Day
Brenda R. Carlos

ISBN-10: 0131180185
ISBN-13: 9780131180185

Publisher: Prentice Hall
Copyright: 2007
Format: Paper; 192 pp
Published: 07/18/2006

Suggested retail price: $20.00
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For courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses.

 

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.  This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

 

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Hallmark Features For courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses.

 

Knife Skills for Chefs captures the experience and expertise of Christopher Day and Brenda Carlos 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 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.  This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

 

Hallmark Features  

 

Two respected authors–share their experience and expertise throughout the text.

·        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.

 

A chapter devoted to knife history and production–appears asChapter One.

·        Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives.

·        Gives students a sense of the science of knife making, the differences between forged and stamped blades, and information on regions known for cutlery production.

 

Clear coverage of knife selection and maintenance–appears in Chapter Two and Chapter Three.

·        Introduces students to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job.

·        Shows how to hone and sharpen a knife and discusses when to use each technique.

 

Knife safety and sanitation–are covered thoroughly in Chapter 4.

·        Demonstrates how to safely use, transport, sanitize and store a knife.

·        Covers basic first aid for knife wounds.

 

Valuable secrets to making better knife cuts–are coveredin Chapter 5.

·        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.

·        Provides easy-to-follow directions and aids such as cut rulers and 3-D cut boxes that insure proper sizing.

 

Instructions on how to create simple garnishes–appears in Chapter 6.

·        Introduces tool kits for garnishing, how to use each garnishing tool and how to create basic fruit and vegetable garnishes.

 

Bright photo program–enhances the step-by-step instructions in the text.

·        Includes large photos that make it easy to learn proper culinary techniques and procedures.

·        Makes it easy to visualize steps and provides ample opportunity to learn from a culinary expert. 

 

Saleable DVD.

·        Reveals a professional kitchen in action and was filmed in an industry setting.

·        Reinforces how to select, maintain and use quality knives in a realistic environment.

 

 

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

  • Poster 1
    Day
    © 2007 | Prentice Hall | Promotional Materials; 1 pages | Estimated Availability: 08/15/2006
    ISBN-10: 0131195808 | ISBN-13: 9780131195806


  • Poster 2
    Day
    © 2007 | Prentice Hall | Promotional Materials; 1 pages | Estimated Availability: 08/15/2006
    ISBN-10: 0131195816 | ISBN-13: 9780131195813


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