The Professional Chef Level 2
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| Author | : Gary Hunter |
| Publisher | : Cengage Learning EMEA |
| Total Pages | : 0 |
| Release | : 2007 |
| Genre | : Cooking |
| ISBN | : 9781844805051 |
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.
| Author | : Chris Barker |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2013 |
| Genre | : Confectionery |
| ISBN | : 9781444196443 |
Written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, 'Professional Patisserie' covers everything needed to help develop industry-standard skills and knowledge whether starting at Level 2, working towards Level 3, or looking to advance current skills further. Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products, and processes, from petit fours to chocolate and decorative pieces.
| Author | : Jason Ford |
| Publisher | : Cengage Learning |
| Total Pages | : 603 |
| Release | : 2009-09-15 |
| Genre | : Cooking |
| ISBN | : 9780170181709 |
All the fresh ingredients you need for a successful career in Commercial Cookery. Combining theory and practice in one easy-to-use book, Professional Chef covers the 25 core competencies in the new SIT07 Training Package. Professional Chef is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. It clearly explains the skills, techniques and theory you need to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.
| Author | : Culinary Institute of America (CIA) Staff |
| Publisher | : |
| Total Pages | : 394 |
| Release | : 2011-10-13 |
| Genre | : |
| ISBN | : 9781118138588 |
| Author | : Neil Rippington |
| Publisher | : Cengage Learning |
| Total Pages | : 0 |
| Release | : 2011 |
| Genre | : Quantity cooking |
| ISBN | : 9781408039083 |
Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as 'Chefs Tips', Health & Safety and 'Quality Points'. Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!
| Author | : Culinary Institute of America |
| Publisher | : John Wiley & Sons |
| Total Pages | : 229 |
| Release | : 2007-04-23 |
| Genre | : Cooking |
| ISBN | : 0764595628 |
Contains 150 recipes for stylish hors d'oeuvres, grouped in seven categories, including hors de'oeuvre in bite-size containers; fillings, dips, and toppings; filled or stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese service; and bite-size desserts; with serving suggestions.
| Author | : David Foskett |
| Publisher | : Hodder Education |
| Total Pages | : 1336 |
| Release | : 2015-05-29 |
| Genre | : Study Aids |
| ISBN | : 1471839621 |
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
| Author | : Culinary Institute of America |
| Publisher | : Lebhar-Friedman |
| Total Pages | : 440 |
| Release | : 2008 |
| Genre | : Appetizers |
| ISBN | : |
The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals, main courses, side dishes, and scrumptious desserts.
| Author | : John Draz |
| Publisher | : Goodheart-Wilcox Publisher |
| Total Pages | : 0 |
| Release | : 2013-07-15 |
| Genre | : Business & Economics |
| ISBN | : 9781619602557 |
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
| Author | : Victor Ceserani |
| Publisher | : John Wiley & Sons Incorporated |
| Total Pages | : 570 |
| Release | : 1993-09-01 |
| Genre | : Cooking |
| ISBN | : 9780470233511 |
This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.
