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 Ordre des livres (chronologique)
Patrick Carey est auteur ou coauteur de plus de 20 ouvrages académiques et commerciaux pour l'industrie du logiciel. Son expertise en statistiques et en analyse de données, acquise grâce à la recherche, façonne son approche d'écriture, axée sur des explications claires de sujets complexes. Ses œuvres se caractérisent par leur aspect pratique et leur focalisation sur l'utilisation efficace des outils d'analyse de données. Les lecteurs apprécient sa capacité à traduire des concepts techniques en formes accessibles.
The Professional Chef, Level 2
- 614pages
- 22 heures de lecture
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