Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.

Inhaltsverzeichnis

• 1: Foreword
• 1: How to use this book
• 1: Acknowledgements
• 1: Preparing for assessment
• 1: Conversion tables
• 1: Chapter 1 Food safety
• 1: Chapter 2 Developing skills for employment in catering and hospitality industry
• 1: Chapter 3 Health and safety in catering and hospitality
• 1: Chapter 4 Healthier foods and special diets
• 1: Chapter 5 Catering operations, costs and menu planning
• 1: Chapter 6 Prepare and cook stocks, soups and sauces
• 1: Chapter 7 Prepare and cook fruit and vegetables
• 1: Chapter 8 Prepare and cook meat and offal
• 1: Chapter 9 Prepare and cook poultry
• 1: Chapter 10 Prepare and cook fish and shellfish
• 1: Chapter 11 Prepare and cook rice, pasta, grains and egg dishes
• 1: Chapter 12 Produce hot and cold desserts and puddings
• 1: Chapter 13 Produce paste products
• 1: Chapter 14 Produce biscuit, cake and sponge products
• 1: Chapter 15 Produce dough products
• 1: Glossary
• 1: Index of recipes
• 1: Index

Über den Autor / die Autorin

David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London.

Zusammenfassung

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.

Vorwort

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.

Produktdetails

• Autoren: Ben Christopherson, Gary Farrelly, Farrelly Gary, David Foskett, Patricia Paskins, Paskins Patricia, Neil Rippington, Rippington Neil, Steve Thorpe, Thorpe Steve, Ketharanathan Vasanthan, Vasanthan Ketharanathan
• Verlag: Hodder Education
• Sprache: Englisch
• Altersempfehlung: 16 bis 20 Jahre
• Produktform: Taschenbuch
• Erschienen: 25.11.2022
• EAN: 9781398385375
• ISBN: 978-1-398-38537-5
• Seiten: 624
• Abmessung: 214 mm x 274 mm x 34 mm
• Gewicht: 1660 g
• Themen: Schule und Lernen > Berufs- & Fachschulbücher; COOKING / Methods / General, STUDY AIDS / Study Guides, STUDY AIDS / Vocational, Educational: Food technology, cooking skills, Educational: Food technology, Educational: Vocational subjects, For vocational / professional education / training, For Vocational Qualifications (England), For NVQ / SVQ (National / Scottish Vocational Qualification), Educational: Other vocational education and training, For NVQ / SVQ 2