Description
Book SynopsisBecome an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen.
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
Table of Contents
- : 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
