Professional Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the NVQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the superior skills you need to excel in the kitchen. With a focus on developing professional culinary knowledge, there is step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure you develop a full and comprehensive repertoire of skills. With clear explanations of all the underpinning theory and packed-full with recipes, Professional Level 3 will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.
Patrick Carey Volgorde van de boeken (chronologisch)
Patrick Carey is auteur of coauteur van meer dan 20 academische en vakboeken voor de software-industrie. Zijn expertise op het gebied van statistiek en data-analyse, opgedaan tijdens onderzoek, vormt zijn schrijfstijl, gericht op duidelijke uitleg van complexe onderwerpen. Zijn werken kenmerken zich door praktisch nut en een focus op effectief gebruik van data-analysetools. Lezers waarderen zijn vermogen om technische concepten om te zetten in toegankelijke vormen.
The Professional Chef, Level 2
- 614bladzijden
- 22 uur lezen
Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation