Description
Book SynopsisMaster culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.
With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before.
- Break down key techniques with 50 step-by-step photo sequences
- Hone your presentation skills with photos of each recipe
- Test your understanding with questions at the end of each unit
- Prepare for assignments, written tests and synoptic assessments with the new assessment section
- Access professional demonstration videos with links throughout the book
Table of Contents
- 1: Foreword
- 1: How to use this book
- 1: Acknowledgements
- 1: Preparing for assessment
- 1: Conversion tables
- 1: Chapter 1 Food safety
- 1: Chapter 2 Developing skills for employment in catering and hospitality industry
- 1: Chapter 3 Health and safety in catering and hospitality
- 1: Chapter 4 Healthier foods and special diets
- 1: Chapter 5 Catering operations, costs and menu planning
- 1: Chapter 6 Prepare and cook stocks, soups and sauces
- 1: Chapter 7 Prepare and cook fruit and vegetables
- 1: Chapter 8 Prepare and cook meat and offal
- 1: Chapter 9 Prepare and cook poultry
- 1: Chapter 10 Prepare and cook fish and shellfish
- 1: Chapter 11 Prepare and cook rice, pasta, grains and egg dishes
- 1: Chapter 12 Produce hot and cold desserts and puddings
- 1: Chapter 13 Produce paste products
- 1: Chapter 14 Produce biscuit, cake and sponge products
- 1: Chapter 15 Produce dough products
- 1: Glossary
- 1: Index of recipes
- 1: Index
