Mehr zum Buch
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.
Buchkauf
Professional Chef, Gary Hunter, Patrick Carey, Terry Tinton
- Sprache
- Erscheinungsdatum
- 2008
- product-detail.submit-box.info.binding
- (Paperback)
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- Titel
- Professional Chef
- Untertitel
- Level 3 S/NVQ
- Sprache
- Englisch
- Autor*innen
- Gary Hunter, Patrick Carey, Terry Tinton
- Verlag
- Delmare Cengage Learning
- Erscheinungsdatum
- 2008
- Einband
- Paperback
- Seitenzahl
- 520
- ISBN10
- 184480531X
- ISBN13
- 9781844805310
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken
- Bewertung
- 5 von 5 Sternen
- Beschreibung
- 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.