Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Hodder Education (Verlag)
978-1-4718-0669-8 (ISBN)
Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike.
- Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs
- Master important skills with dozens of step-by-step sequences which guide you through advanced techniques
- Get hints, information and valuable advice on working in a professional kitchen from real chefs
- Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research
- Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text
Professor David Foskett MBE CMA is Head of the School of Hospitality and Tourism at the University of West London. Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the the University of West London's School of Hospitality and Tourism. Neil Rippington is Dean of the College of Food at University College Birmingham and principal examiner for two major awarding bodies. Steve Thorpe FIH is Head of the Hotel, Hair and Beauty School at City College, Norwich.
: Supervisory skills in the hospitality industry
: Supervising food safety
: Practical gastronomy
: Cold products, canapés and cocktail products
: Pasta
: Soups, sauces and dressings
: Vegetables and vegetarian dishes
: Meat
: Poultry and game
: Fish and shellfish
: Fermented dough and batter products
: Petits fours
: Paste products
: Hot, cold and frozen desserts
: Biscuits, cakes and sponges
: Display pieces and decorative items
: Food innovation
: Healthier dishes
| Erscheint lt. Verlag | 25.4.2014 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 214 x 276 mm |
| Gewicht | 1576 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Schulbuch / Wörterbuch | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-4718-0669-3 / 1471806693 |
| ISBN-13 | 978-1-4718-0669-8 / 9781471806698 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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