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 Orden de los libros (cronológico)
Patrick Carey es autor o coautor de más de 20 textos académicos y comerciales para la industria del software. Su experiencia en estadística y análisis de datos, perfeccionada a través de la investigación, da forma a su enfoque de escritura, centrándose en explicaciones claras de temas complejos. Sus obras se caracterizan por su practicidad y su enfoque en el uso eficaz de herramientas de análisis de datos. Los lectores aprecian su capacidad para traducir conceptos técnicos a formas accesibles.
The Professional Chef, Level 2
- 614 páginas
- 22 horas de lectura
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