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50 Effective Knife Techniques

50 Effective Knife Techniques
Author: Michael J McGreal
Price: $24.50
ISBN-10: 0826995004
ISBN-13: 9780826995001
Edition:
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Delivery: BibliU Reader
Duration: 180 Days

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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