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 Ordine dei libri (cronologico)
Patrick Carey è autore o coautore di oltre 20 testi accademici e commerciali per l'industria del software. La sua esperienza in statistica e analisi dei dati, affinata attraverso la ricerca, modella il suo approccio alla scrittura, concentrandosi su spiegazioni chiare di argomenti complessi. Le sue opere sono caratterizzate da praticità e da un focus sull'uso efficace degli strumenti di analisi dei dati. I lettori apprezzano la sua capacità di tradurre concetti tecnici in forme accessibili.
The Professional Chef, Level 2
- 614pagine
- 22 ore di lettura
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