Discription

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