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Knife skills for chefs / by Christopher Day with Brenda R. Carlos.

By: Day, Christopher (Christopher P.), 1967-.
Contributor(s): Carlos, Brenda R.
Publisher: Upper Saddle River, NJ : Pearson Prentice Hall, c2007Description: xvii, 172 p. : ill. (some col.) ; 24 cm.ISBN: 0131180185 (pbk.).Subject(s): Knives | Cutting | CooksDDC classification: 641.589
Contents:
Foreword -- Preface -- Acknowledgments -- About the authors -- 1: Knife history and production -- 2. Which knife is right? -- 3. Keeping a knife sharp -- 4. Knife safety -- 5. Knife cuts -- 6. Garnishing tools and basic garnishes -- Appendix I: Culinarian's code -- Appendix II: About the American Culinary Federation -- Appendix III: Knife and related product usage chart -- Appendix IV: Basic knife cuts chart -- Appendix V: Anatomy of a chef's knife -- Appendix VI: Treating a knife wound -- Appendix VII: Key to review questions -- Bibliography and recommended reading.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
641.589 DAY (Browse shelf) 1 Available SCAFS,30003,02,CL 1000808899

Includes bibliographical references and index.

Foreword -- Preface -- Acknowledgments -- About the authors -- 1: Knife history and production -- 2. Which knife is right? -- 3. Keeping a knife sharp -- 4. Knife safety -- 5. Knife cuts -- 6. Garnishing tools and basic garnishes -- Appendix I: Culinarian's code -- Appendix II: About the American Culinary Federation -- Appendix III: Knife and related product usage chart -- Appendix IV: Basic knife cuts chart -- Appendix V: Anatomy of a chef's knife -- Appendix VI: Treating a knife wound -- Appendix VII: Key to review questions -- Bibliography and recommended reading.