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 ProfessionalChef. 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 searchableeBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes! INDICE: Acknowledgements Foreword A quick reference guide to the qualification Introduction About the book 1 The hospitality industry and your role as achef 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 foodsand special diets Glossary Recipe Index General Index
- ISBN: 978-1-408-03909-0
- Editorial: Cengage Learning Vocational
- Encuadernacion: Rústica
- Páginas: 608
- Fecha Publicación: 08/06/2011
- Nº Volúmenes: 1
- Idioma: Inglés