Professional chef level 3 diploma

Professional Chef: Level 3 is for chefs who want to reach the top. Written toprovide complete coverage of the VRQ level 3 and the Advanced Diploma in FoodPreparation 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 practicesfrom industry have been incorporated; where different techniques exist withinthe trade, the benefits and relevant situations for using each have been fully explained, to ensure students develop a full and comprehensive repertoire ofskills. With clear explanations of all the underpinning theory and packed-full with recipes, Professional Chef: Level 3 VRQ Diploma will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine. INDICE: Chapter 1: Supervisory skills in the hospitality industry Chapter 2: Supervising food safety in catering Chapter 3: Practical gastronomy Chapter4: Cold Larder and Farinaceous Chapter 5: Advanced Soups and Sauces Chapter 6: Advanced skills and techniques in producing vegetable and vegetarian dishes Chapter 7: Advanced skills and techniques in producing meat dishes Chapter 8: Advanced skills and techniques in producing poultry and game dishes Chapter 9:Advanced skills and techniques in producing fish and shellfish Chapter 10: Advanced skills and techniques in producing pâtisserie and fermented products Chapter 11: Advanced skills and techniques in producing desserts and petits fours Chapter 12: Food product development

• ISBN: 978-1-408-03084-4
• Editorial: Delmar
• Encuadernacion: Rústica
• Páginas: 544
• Fecha Publicación: 30/07/2010
• Nº Volúmenes: 1
• Idioma: Inglés