Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition
Produktdetaljer
Biographical note
David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.
With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before.
- Break down key techniques with 50 step-by-step photo sequences
- Hone your presentation skills with photos of each recipe
- Test your understanding with questions at the end of each unit
- Prepare for assignments, written tests and synoptic assessments with the new assessment section
- Access professional demonstration videos with links throughout the book
- 1: Foreword
- 1: How to use this book
- 1: Acknowledgements
- 1: Preparing for assessment
- 1: Conversion tables
- 1: Chapter 1 Food safety
- 1: Chapter 2 Developing skills for employment in catering and hospitality industry
- 1: Chapter 3 Health and safety in catering and hospitality
- 1: Chapter 4 Healthier foods and special diets
- 1: Chapter 5 Catering operations, costs and menu planning
- 1: Chapter 6 Prepare and cook stocks, soups and sauces
- 1: Chapter 7 Prepare and cook fruit and vegetables
- 1: Chapter 8 Prepare and cook meat and offal
- 1: Chapter 9 Prepare and cook poultry
- 1: Chapter 10 Prepare and cook fish and shellfish
- 1: Chapter 11 Prepare and cook rice, pasta, grains and egg dishes
- 1: Chapter 12 Produce hot and cold desserts and puddings
- 1: Chapter 13 Produce paste products
- 1: Chapter 14 Produce biscuit, cake and sponge products
- 1: Chapter 15 Produce dough products
- 1: Glossary
- 1: Index of recipes
- 1: Index