Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships
Hodder Education (Verlag)
978-1-4718-3957-3 (ISBN)
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Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices.
- See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques
- Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section
- Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit
- Access professional demonstration videos with links throughout the book
David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.
1: Foreword
1: About the authors
1: Acknowledgements
1: How to use this book
1: 1. Maintain a safe, hygienic and secure working environment
1: 2. Work effectively as part of a hospitality team
1: 3. Maintain food safety
1: 4. Maintain, handle and clean knives
1: 5. Stocks, soups and sauces
1: 6. Eggs
1: 7. Rice, pulses and grains
1: 8. Pasta
1: 9. Fish and shellfish
1: 10. Meat and offal
1: 11. Poultry and game
1: 12. Vegetables and vegetable protein
1: 13. Bread and dough
1: 14. Basic pastry
1: 15. Cakes, sponges, biscuits and scones
1: 16. Cold and hot desserts
1: 17. Healthier dishes
1: 18. Cold presentation
1: A guide to assessment – NVQs and apprenticeships
| Erscheint lt. Verlag | 29.5.2015 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 220 x 284 mm |
| Gewicht | 1980 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-4718-3957-5 / 1471839575 |
| ISBN-13 | 978-1-4718-3957-3 / 9781471839573 |
| Zustand | Neuware |
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