S/NVQ Level 2 Professional Cookery

Buch | Softcover

456 Seiten

2006
Heinemann (Verlag)
978-0-435-44925-4 (ISBN)

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Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.

Targeted, effective learning for Level 2 Professional Cookery

Covers all syllabus requirements.
Written by industry experts and City & Guilds verifiers so you can be sure that the material is relevant and up to date with the latest practice.
Contains a huge variety of recipes, for both traditional and modern fusion dishes.
Clear text with colourful, informative illustrations and photographs ensures that this book is easy and inviting to use.

Introduction
1. Health and safety
2. Food safety
3. Teamwork
4. Healthy eating
5. Cooking methods
6. Vegetables and pulses
7. Meat and offal
8. Poultry
9. Fish and shellfish
10. Game
11. Stocks, soups and sauces
12. Rice, pasta, grains and egg dishes
13. The pastry kitchen
14. Bread and dough products
15. Pastry
16. Cakes, sponges and scones
17. Cold and hot desserts
18. Prepare food for cold presentation.
Glossary
Index

Erscheint lt. Verlag	24.11.2006
Reihe/Serie	ProActive Hospitality & Catering
Verlagsort	Harlow
Sprache	englisch
Maße	220 x 273 mm
Gewicht	1150 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-435-44925-7 / 0435449257
ISBN-13	978-0-435-44925-4 / 9780435449254
Zustand	Neuware