Description
The 50 Effective Knife Techniques textbook explains and demonstrates the foundational knife skills necessary to create successful dishes. All 50 knife techniques include step-by-step instructions to reinforce proper cutting techniques for foods ranging from fruits and vegetables to poultry, seafood, and meats. Each instructional step is enhanced with a corresponding image to clearly depict the technique being described.
CONTENTS
Knife Basics
• Knife Parts
• Knife Types
• Knife Construction
• Preparing Safe Work Stations
• Caring for Knives
• Handling Knives Safely
• The Knife Hand
• The Guiding Hand
• Positioning Food Items
• Positioning Knives for Cutting
• Cutting Methods
Basic Knife Cuts
• Rondelles
• Diagonals
• Obliques
• Batonnets and Dice
• Juliennes
• Brunoises
• Paysannes
• Chiffonade
• Chopping
• Mincing
• Flutes
•Tournés
Cutting Produce
• Slicing Mushrooms
• Cutting Tomatoes
• Cutting Spears and Florets
• Shredding Head Vegetables
• Slicing and Dicing Onions
• Cutting and Creaming Garlic
• Slicing and Dicing Cylindrical Fruit-Vegetables
• Cutting Sweet Peppers
• Peeling and Coring Pomes
• Cutting Avocados
• Cutting Mangoes
• Cutting Melons
• Cutting Pineapples
• Cutting Citrus Supremes
• Cutting Artichokes
Cutting and Deboning Poultry
• Cutting Poultry into Halves, Quarters, and Eighths
• Fabricating Whole Poultry
• Deboning Poultry Breasts
• Cutting Airline Poultry Breasts
• Deboning Poultry Thighs and Legs
• Deboning Whole Poultry
Cutting and Trimming Seafood
• Cutting Shrimp
• Cutting Lobsters
• Cutting Cephalopods
• Cutting Roundfish
• Cutting Flatfish
• Shucking Bivalves
Fabricating Meats
• Trimming Tenderloins
• Fabricating Beef Tenderloins
• Fabricating Whole Pork Loins
• Fabricating Legs of Lamb
• Frenching Rib Racks
Carving and Cutting Cooked Proteins
• Carving Whole Poultry
• Cutting Whole Cooked Lobsters
• Carving Meats Across the Grain on the Bias
• Carving Prime Rib Roasts
• Carving Ham
• Carving Legs of Lamb