رقم التسجيلة
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4707
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نوع المادة
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book
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ردمك
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9780470080269
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رقم الطلب
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TX656.I52
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العنوان
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In the hands of a chef : the professional chef’s guide to essential kitchen tools
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بيانات النشر
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John Wiley &Sons, INC, 2008
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الوصف المادي
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170 P
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ملاحظات
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Includes bibliographical references (p. 152-154) and index.
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المحتويات / النص
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Contents
Preface
Contents
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
Supr?mes
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
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المستخلص
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From the world's premier culinary college, an indispensable guide to the use of knives and other culinary tools
What are the essential knives that cooks must own, and what are the proper techniques for using them? And how do cooks make the most of other tools, such as peelers, pitters, and Parisienne scoops? This essential reference from The Culinary Institute of America provides the answers. Illustrated throughout with more than 100 photographs, In the Hands of a Chef offers a complete course in knife skills as well as guidance on using a wide array of other kitchen tools and gadgets. Featuring advice from real-world chefs on choosing, using, and caring for knives, the book provides detailed cutting techniques for all kinds of foods.
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المواضيع
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Kitchen utensilsCooking, Italian
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الأسماء المرتبطة
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Ryan, Tim
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