Häftad, Engelska, 2011

Professional Chef Level 2 Diploma

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Beskrivning

Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level! With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef. This comprehensive, easy-to use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen!For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!

Produktinformation

Utgivningsdatum: 2011-06-08
Mått: 218 x 32 x 276 mm
Vikt: 1 770 g
Format: Häftad
Språk: Engelska
Antal sidor: 608
Upplaga: 2
Förlag: Cengage Learning
ISBN: 9781408039090

Utforska kategorier

Kokböcker

Mer om författaren

Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals. Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany.

Recensioner i media

Acknowledgements Foreword A quick reference guide to the qualification Introduction About the book 1 The hospitality industry and your role as a chef 2 Health, safety and food hygiene in catering and hospitality 3 Cold food preparations, starters and salads 4 Stocks and sauces, soups 5 Pulses, grains, pasta and rice 6 Eggs 7 Fish and shellfish 8 Poultry 9 Game 10 Meat and offal 11 Vegetables, fruits and vegetable protein 12 Pastes, tarts and pastries 13 Breads and dough 14 Desserts 15 Cakes, biscuits and sponges 16 Healthy foods and special diets Glossary Recipe Index General Index

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