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 Reihenfolge der Bücher (Chronologisch)
Patrick Carey ist Autor oder Koautor von über 20 akademischen und Fachbüchern für die Softwareindustrie. Seine Expertise in Statistik und Datenanalyse, die er durch Forschungsarbeit erworben hat, prägt seinen Schreibansatz, der sich auf klare Erklärungen komplexer Themen konzentriert. Seine Werke zeichnen sich durch Praktikabilität und den Fokus auf den effektiven Einsatz von Datenanalysetools aus. Leser schätzen seine Fähigkeit, technische Konzepte in zugängliche Formen zu übersetzen.
The Professional Chef, Level 2
- 614 Seiten
- 22 Lesestunden
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