Author : Gary Hunter
Publisher : Cengage Learning EMEA
Page : 0 pages
File Size : 17,65 MB
Release : 2007
Category : Cooking
ISBN : 9781844805051
Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.
Author : Neil Rippington
Publisher : Cengage Learning
Page : 0 pages
File Size : 10,3 MB
Release : 2011
Category : Quantity cooking
ISBN : 9781408039083
Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as 'Chefs Tips', Health & Safety and 'Quality Points'. Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!
Author : Chris Barker
Publisher :
Page : 0 pages
File Size : 45,23 MB
Release : 2013
Category : Confectionery
ISBN : 9781444196443
Written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, 'Professional Patisserie' covers everything needed to help develop industry-standard skills and knowledge whether starting at Level 2, working towards Level 3, or looking to advance current skills further. Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products, and processes, from petit fours to chocolate and decorative pieces.
Author : Culinary Institute of America (CIA) Staff
Publisher :
Page : 394 pages
File Size : 49,78 MB
Release : 2011-10-13
Category :
ISBN : 9781118138588
Author : Jason Ford
Publisher : Cengage Learning
Page : 603 pages
File Size : 27,25 MB
Release : 2009-09-15
Category : Cooking
ISBN : 9780170181709
All the fresh ingredients you need for a successful career in Commercial Cookery. Combining theory and practice in one easy-to-use book, Professional Chef covers the 25 core competencies in the new SIT07 Training Package. Professional Chef is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. It clearly explains the skills, techniques and theory you need to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.
Author : Timothy Ferriss
Publisher : Houghton Mifflin Harcourt
Page : 677 pages
File Size : 41,27 MB
Release : 2012
Category : Cooking
ISBN : 0547884591
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
Author : Culinary Institute of America
Publisher : John Wiley & Sons
Page : 229 pages
File Size : 14,10 MB
Release : 2007-04-23
Category : Cooking
ISBN : 0764595628
Contains 150 recipes for stylish hors d'oeuvres, grouped in seven categories, including hors de'oeuvre in bite-size containers; fillings, dips, and toppings; filled or stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese service; and bite-size desserts; with serving suggestions.
Author : David Foskett
Publisher : Hodder Education
Page : 1336 pages
File Size : 28,77 MB
Release : 2015-05-29
Category : Study Aids
ISBN : 1471839621
Master 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
Author : David Foskett
Publisher : Hodder Education
Page : 1602 pages
File Size : 35,98 MB
Release : 2019-07-08
Category : Study Aids
ISBN : 1510461515
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Author : John Draz
Publisher : Goodheart-Wilcox Publisher
Page : 0 pages
File Size : 16,61 MB
Release : 2013-07-15
Category : Business & Economics
ISBN : 9781619602557
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
