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. Written by Christopher Day, who is considered one of the country’s foremost authorities on knives and is the corporate chef for Mercer Tool Corp, a knife manufacturing company. Co-authored by Brenda Carlos, who is an experienced author and a regular contributor to two American Culinary Federation magazines: The National Culinary Review and Sizzle. Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Introduces readers to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. Shows readers step-by-step how to dice, chop, mince, paysanne, rondelle, oblique, tourne, chiffonade, butterfly, carving/slicing, gaufrette, and even opening clams and oysters. Includes large photos that make it easy to learn proper culinary techniques and procedures. This is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

Knife Skills for Chefs

Cookbooks, Food & Wine

Day, Christopher

Carlos, Brenda

Professional Cooking

Pearson

ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef’s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: <ul>
<li> An ACF endorsement—makes this text unique. </li> <li> Chef’s Tips–provide invaluable how-to information from seasoned professionals </li> <li> Over 600 illustrative photographs—appear throughout the book. </li> <li> Supportive Recipes–include those tested in the working kitchen and culinary schools. </li> </ul>

Garde Manger: Cold Kitchen Fundamentals

Business & Money

Leonard, Michael

The American Culinary Federation

Powers, Tina

Industries

Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles.  Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this book provides an excellent source of information that can be referred to throughout one’s professional baking career.

Baking Fundamentals

American Culinary Federation

Masi, Noble

Baking

Pearson College Div

This is a student supplement associated with: Garde Manger: Cold Kitchen Fundamentals, 1/e The American Culinary Federation ISBN: 0131182196

Study Guide for Garde Manger: Cold Kitchen Fundamentals

Garde Manger: Cold Kitchen Fundamentals -- MyLab Culinary with Pearson eText Access Code

Pearson, Education

Garde Manger: Cold Kitchen Fundamentals Plus MyLab Culinary with Pearson eText -- Access Card Package (Myculinarylab)

Leonard, Edward

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Books by Carlos, Brenda