Food Preparation and Cooking
Seiten
1992
Palgrave Macmillan (Verlag)
978-0-333-59161-1 (ISBN)
Palgrave Macmillan (Verlag)
978-0-333-59161-1 (ISBN)
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Gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ Levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and design. There is comprehensive coverage of the necessary information and techniques.
This text gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and design. There is comprehensive coverage of the necessary information and techniques. Quality points, preparation methods, cooking methods and equipment, finishing and presenting, and recipes are presented systematically - level 1 and level 2 material is readily identifiable. NVQ/SVQ checklists are included to help students and trainees keep track of their own progress. An important feature of the text is the self-study element which is found in the many sections of "Knowledge Checks" and "Action" sections (with answers as appropriate). There is space in the book for students/trainees to write their answers if they wish. These have been provided by chefs, leading suppliers and major food industry organizations such as the Sea Fish Industry Authority and the British Chicken Information Service.
This text gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and design. There is comprehensive coverage of the necessary information and techniques. Quality points, preparation methods, cooking methods and equipment, finishing and presenting, and recipes are presented systematically - level 1 and level 2 material is readily identifiable. NVQ/SVQ checklists are included to help students and trainees keep track of their own progress. An important feature of the text is the self-study element which is found in the many sections of "Knowledge Checks" and "Action" sections (with answers as appropriate). There is space in the book for students/trainees to write their answers if they wish. These have been provided by chefs, leading suppliers and major food industry organizations such as the Sea Fish Industry Authority and the British Chicken Information Service.
How to use this book; customer skills; safety and security; hygiene; cleaning procedures; knife skills; food storage and handling; bread products; microwave; deep frying; grilling and barbecueing; quick service; vending; meat and poultry; fish; shellfish; stocks, sauces and soups; fruit; vegetables; rice; pulses; pasta; vegetable protein; eggs and batters; doughs; pastries; cakes and biscuits; cold presentation; cook chill; cook freeze.
| Reihe/Serie | HCTB Macmillan Mastercraft S. |
|---|---|
| Zusatzinfo | colour photographs, line illustrations, glossary, index |
| Verlagsort | Basingstoke |
| Sprache | englisch |
| Maße | 210 x 297 mm |
| Gewicht | 858 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-333-59161-5 / 0333591615 |
| ISBN-13 | 978-0-333-59161-1 / 9780333591611 |
| Zustand | Neuware |
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