For courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses.

Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage.  This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

Table of Contents

1.      Knife History and Production

2.      Which Knife is Right?

3.      Keeping a Knife Sharp

4.      Knife Safety

5.      Knife Cuts

6.      Garnishing

GLOSSARY

BIBLIOGRAPHY

APPENDIX I:        Culinarian’s Code

APPENDIX II:       An Introduction to 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:     First Aid for Knife Cuts

APPENDIX VII:    Key to Review Questions