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The Professional Chef’s Knife Kit
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沒有庫存
訂購需時10-14天
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9780471349976 | |
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Culinary Institute of America | |
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桂魯 | |
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1999年1月01日
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403.00 元
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HK$ 362.7
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詳
細
資
料
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* 叢書系列：西烹
* 規格：平裝 / 普級 / 單色印刷 / 初版
* 出版地：台灣
西烹
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分
類
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專業/教科書/政府出版品 > 休閒餐旅類 > 餐旅管理 |
同
類
書
推
薦
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內
容
簡
介
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The complete, authoritative guide to knife use and care
High quality, well-made, well-maintained knives—and the skills to use them properly—are among a chef’s most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques—including peeling, paring, trimming, carving, chopping, dicing, and filleting—and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors, and other larger equipment.
Features 150 photographs that clearly illustrate knife skills
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目
錄
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1.Knife Basics
A Brief History of Cutting Tools
Knives and Other Important Cutting Tools
2.Knife Care
Handling and Maintaining Knives
Holding the Knife
The Guiding Hand
3.Basic Cuts
Preliminary Cuts
Chopping
Mincing
Shredding and Grating
Slicing Cuts : Plain and Decorative
Precision and Portioning Cuts
Decorative Cuts
4.Vegetables & Fruits
Onions
Scallions
Garlic
Leeks
Mushrooms
Tomatoes
Avocadoes
Peppers
Zucchini
Apples
Citrus
Fruit
Melons
Pineapples
Mangoes
5.Meat & Poultry
Tenderloin
Cutting Chops
Boning a Leg of Lamb
Disjointing a Rabbit
Poultry
Carving Roasted Meats and Poultry
6.Fish & Shellfish
Salmon
Lobster
Shrimp
Clams and Oysters
7.Summary
8.Glossary
9.Index
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