In the Hands of a Chef: The Professional Chefs Guide to Essential Kitchen Tools

Sharpen Your Knife Skills and Hone Your Knowledge of KitchenTools

A precise carrot julienne . . . A perfect basil chiffonade . . .A neatly quartered chicken . . . Proficiency with knives and otherkitchen tools is essential if you want to perfect your culinaryartistry. Written by the experts at The Culinary Institute ofAmerica, this indispensable guide delivers all the information youneed to assemble a knife kit, build your knife skills, and use awide range of additional tools, from peelers and pitters toParisienne scoops and pastry bags. Featuring instructionalphotographs throughout plus insights and tips from top professionalchefs, 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 withknives and other key kitchen tools truly benefits those concernedwith preparing food safely and efficiently. . . . In the Hands of aChef is an impressive guide, as important as the toolsthemselves."
Richard Von Husen, co–owner of Warren Kitchen &Cutlery

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. Anetwork of more than 37,000 alumni in foodservice and hospitalityhas helped the CIA earn its reputation as the world′s premierculinary college. Courses for foodservice professionals and foodenthusiasts are offered at the college′s main campus in Hyde Park,New York, and at The Culinary Institute of America at Greystone, inSt. Helena, California. Greystone also offers baking and pastry,accelerated culinary arts, and wine certifications.

Preface. Introduction. Chapter 1. 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). Chapter 2. 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. Chapter 3. Cutting Techniques for Vegetables and Fruits. Onions. Shallots. Scallions. Garlic. Leeks. Mushrooms. Tomatoes. Avocadoes. Peppers and Chiles. Plantains. Citrus Fruit. Melons. Pineapples. Mangoes. Chapter 4. Cutting Techniques for Meat and Poultry. Poultry. Trussing Poultry. Halving and Quartering Poultry. Suprémes. Meat Fabrication Techniques. Tying a Roast. Tenderloin. Cutting Bone–In Chops. Disjointing a Rabbit. Carving Roasted Meats and Poultry. Rib Roast. Ham. Duck. Chapter 5. 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. Chapter 6. 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.