Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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• Acknowledgments viPreface 1Introduction 31 Knives and Cutting Tools 5A Brief History of Cutting ToolsThe Parts of a KnifeTypes of KnivesSharpening and Honing ToolsAdditional Hand ToolsLarge Cutting Tools2 Knife Skills 39Knife SelectionHandling and Maintaining KnivesSetting Up Your Work AreaHolding the KnifeTrimming, Peeling, and Squaring OffChopping and Mincing FoodsShredding and GratingSlicing Cuts: Plain and DecorativePrecision and Portioning CutsDecorative and Special Cutting Techniques3 Cutting Techniques for Vegetables and Fruits 75VegetablesFruits4 Cutting Techniques for Meat and Poultry 99Meat Fabrication TechniquesPoultryRabbitCarving Roasted Meats and Poultry5 Cutting Techniques for Fish and Shellfi sh 117Round FishLobsterShrimpSoft-Shelled CrabsClams and Oysters6 Hand Tools for Measuring, Mixing, and Baking 127Tools for MeasuringMeasures and ConversionsTools for Mixing and BakingSummaryGlossary 147Appendix 149Index 163Photography Credits 170

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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• Acknowledgments viPreface 1Introduction 31 Knives and Cutting Tools 5A Brief History of Cutting ToolsThe Parts of a KnifeTypes of KnivesSharpening and Honing ToolsAdditional Hand ToolsLarge Cutting Tools2 Knife Skills 39Knife SelectionHandling and Maintaining KnivesSetting Up Your Work AreaHolding the KnifeTrimming, Peeling, and Squaring OffChopping and Mincing FoodsShredding and GratingSlicing Cuts: Plain and DecorativePrecision and Portioning CutsDecorative and Special Cutting Techniques3 Cutting Techniques for Vegetables and Fruits 75VegetablesFruits4 Cutting Techniques for Meat and Poultry 99Meat Fabrication TechniquesPoultryRabbitCarving Roasted Meats and Poultry5 Cutting Techniques for Fish and Shellfi sh 117Round FishLobsterShrimpSoft-Shelled CrabsClams and Oysters6 Hand Tools for Measuring, Mixing, and Baking 127Tools for MeasuringMeasures and ConversionsTools for Mixing and BakingSummaryGlossary 147Appendix 149Index 163Photography Credits 170

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Select Guide Rating

• Acknowledgments viPreface 1Introduction 31 Knives and Cutting Tools 5A Brief History of Cutting ToolsThe Parts of a KnifeTypes of KnivesSharpening and Honing ToolsAdditional Hand ToolsLarge Cutting Tools2 Knife Skills 39Knife SelectionHandling and Maintaining KnivesSetting Up Your Work AreaHolding the KnifeTrimming, Peeling, and Squaring OffChopping and Mincing FoodsShredding and GratingSlicing Cuts: Plain and DecorativePrecision and Portioning CutsDecorative and Special Cutting Techniques3 Cutting Techniques for Vegetables and Fruits 75VegetablesFruits4 Cutting Techniques for Meat and Poultry 99Meat Fabrication TechniquesPoultryRabbitCarving Roasted Meats and Poultry5 Cutting Techniques for Fish and Shellfi sh 117Round FishLobsterShrimpSoft-Shelled CrabsClams and Oysters6 Hand Tools for Measuring, Mixing, and Baking 127Tools for MeasuringMeasures and ConversionsTools for Mixing and BakingSummaryGlossary 147Appendix 149Index 163Photography Credits 170