In the Hands of a Chef

A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef.

Acknowledgments vi

Preface 1

Introduction 3

1 Knives and Cutting Tools 5

A Brief History of Cutting Tools

The Parts of a Knife

Types of Knives

Sharpening and Honing Tools

Additional Hand Tools

Large Cutting Tools

2 Knife Skills 39

Knife Selection

Handling and Maintaining Knives

Setting Up Your Work Area

Holding the Knife

Trimming, Peeling, and Squaring Off

Chopping and Mincing Foods

Shredding and Grating

Slicing Cuts: Plain and Decorative

Precision and Portioning Cuts

Decorative and Special Cutting Techniques

3 Cutting Techniques for Vegetables and Fruits 75

Vegetables

Fruits

4 Cutting Techniques for Meat and Poultry 99

Meat Fabrication Techniques

Poultry

Rabbit

Carving Roasted Meats and Poultry

5 Cutting Techniques for Fish and Shellfi sh 117

Round Fish

Lobster

Shrimp

Soft-Shelled Crabs

Clams and Oysters

6 Hand Tools for Measuring, Mixing, and Baking 127

Tools for Measuring

Measures and Conversions

Tools for Mixing and Baking

Summary

Glossary 147

Appendix 149

Index 163

Photography Credits 170

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.

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.

"Sharpen your knife skills and perfect your culinary artistry... this indispensable guide delivers all the information you need with instructional photographs". (Inspired by Food, Winter 2008)