Professional chef : level 2 S/NVQ / Gary Hunter ... [et al.]

ISBN:

9781844805303

Title:

Author:

Hunter, Gary.

Publication Information:

London : Thomson Learning, 2007.

Physical Description:

xxiii, 614 p. : col. ill. ; 28 cm.

Series:

Professional chef.

Series Title:

Professional chef.

General Note:

"Terry Tinton, Patrick Carey and Steven Walpole"--T.p.

Includes index.

Contents:

Contents: 1. Unit 501 (1GEN1) Maintain a safe, hygienic and secure working environment -- 2. Unit 504 (1GEN4) Contribute to effective teamwork -- 3. Unit 603 (2GEN3) Maintain food safety when storing, preparing and cooking food -- 4. Cold Starters, Salads and Canapés -- 5. Stocks and Sauces -- 6. Soups -- 7. Rice -- 8. Pasta -- 9. Eggs -- 10. Fish and Shellfish -- 11. Poultry -- 12. Game -- 13. Meat -- 14. Offal -- 15. Vegetables -- 16. Pulses -- 17. Vegetable Protein -- 18. Grains -- 19. Breads and Doughs -- 20. Pastes, Tarts and Pies -- 21. Desserts -- 22. Cakes, Biscuits and Sponges -- 23. Healthy Foods -- 24. Cook Chill and Freezing Food -- 25. Kitchen Documentation.

Subject Term:

Cookery.

Cookery -- Textbooks.

Cookery -- Study and teaching.

Added Author:

Format:

Books

Publication Date:

2007

Publication Information:

London : Thomson Learning, 2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.57 PRO	Book	1	Standard shelving location	Searching... Unknown

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Summary

Take your first steps towards a career as a top chef with Professional Chef: Level 1. Designed to give you the foundation knowledge required to ensure you reach the top of this high profile career, it is the first dedicated book for students studying the certificate in food preparation and cookery at level 1. Written in a clear, easy-to-follow style and packed with four colour illustrations throughout, Professional Chef: Level 1 helps equip you with the confidence and the culinary skills you need to gain your certificate, succeed in the workplace or continue onto your level 2 qualification. From boiling to braising, chopping to carving Professional Chef: Level 1 provides straightforward instructions for carrying out the core techniques including; deep and shallow frying, boiling, poaching, steaming, stewing, roasting, baking and grilling ensuring you are fully prepared for the demands of working in a professional kitchen environment.

About the authors

Acknowledgements

Foreword

Introduction

About the book

1 Maintain the health, hygiene, safety and security of the working environment HS4 Maintain the health, hygiene, safety and security of the working environment

2 Maintain food safety when storing preparing and cooking food 2GEN3 Maintain food safety when storing preparing and cooking food

3 Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served 3GEN1 Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served

4 Establish and develop positive working relationships in hospitality HS2 Establish and develop positive working relationships in hospitality

5 Contribute to the control of resources HS3 Contribute to the control of resources

6 Contribute to the development and introduction of recipes and menus HS9 Contribute to the development and introduction of recipes and menus

7 Stocks and Sauces 3FPC1 Prepare, cook and finish complex hot sauces 3FPC11 Prepare cook and finish dressings and cold sauces

8 Cold Starters, Salads and CanapTs 3FPC9 Prepare, cook and present complex cold products 3FPC10 Prepare, finish and present canapTs and cocktail products

9 Soups 3FPC2 Prepare, cook and finish complex soups

10 Pasta 3FPC3 Prepare, cook and finish fresh pasta dishes

11 Fish and Shellfish 3FP1 Prepare fish for complex dishes 3FP2 Prepare shellfish for complex dishes 3FC1 Cook and finish complex fish dishes 3FC2 Cook and finish complex shellfish dishes

12 Poultry 3FP4 Prepare poultry for complex dishes 3FC4 Cook and finish complex poultry dishes

13 Game 3FP5 Prepare game for complex dishes 3FC5 Cook and finish complex game dishes

14 Meat 3FP3 Prepare meat for complex dishes 3FC3 Cook and finish complex meat dishes

15 Vegetables 3FC6 Cook and finish complex vegetable dishes

16 Breads and Doughs 3FPC4 Prepare, cook and finish complex bread and dough products

17 Pastes, Tarts and Pies 3FPC6 Prepare, cook and finish complex pastry products

18 Desserts 3FPC14 Produce sauces, fillings and coatings for complex desserts 3FPC12 Prepare and cook complex hot desserts 3FPC13 Prepare and cook complex cold desserts

19 Cakes, Biscuits and Sponges 3FPC5 Prepare, cook and finish complex cakes, biscuits, sponges and scones

20 Chocolate 3FPC7 Prepare, process and finish chocolate products

21 Sugar 3FPC8 Prepare, process and finish marzipan, pastillage and sugar products

22 Prepare, cook and finish healthier dishes 2FPC13 Prepare, cook and finish healthier dishes Glossary Products and listings

Index

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Summary

Summary

Table of Contents