Professional Chef - Level 2 - Diploma / Edition 1

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Professional Chef: Level 2 is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. Providing complete coverage of the Level 2 Diploma food preparation and cookery qualification, it clearly explains the skills, techniques and underpinning theory you need to succeed in the kitchen and to compete for the some of the finest jobs in the catering industry. Combining theory and practice in one easy-to-use book, Professional Chef: Level 2 gives a thorough introduction to each core food group (stocks, soups, meat, fish, vegetables, pastries, hot and cold desserts… ). For each food group, there are straightforward guidelines to help you identify the quality points for ingredients, including how to spot freshness, develop an awareness for seasonality and make good decisions when purchasing. Full of food, flair and flavor this essential textbook contains an extensive range of modern and traditional recipes, which all reflect industry best-practice. Each recipe is broken down into a clear, easy-to-follow method of work, which guides you from preparing the raw ingredients, through all the individual stages in the cooking process, to the final presentation. Every recipe is illustrated with lavish photography of the finished dish, giving a clear point of reference and indication of how the dish should turn out from the start.

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Product Details

  • ISBN-13: 9781844807062
  • Publisher: Cengage Learning EMEA Higher Education
  • Publication date: 7/30/2007
  • Edition number: 1
  • Pages: 640
  • Product dimensions: 8.60 (w) x 10.80 (h) x 1.70 (d)

Meet the Author

Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals.

Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany.

Patrick Carey is Senior Lecturer and Course Coordinator for the FdSc in Culinary Arts at Westminster Kingsway College (CoVE). He was winner of the Senior Toque d-Or Competition and was the only chef to ever gain distinction marks across the board for 706/3.

Steven is a lecturer with six years' experience from levels 1-4 within further and vocational education. He specialises in health and safety issues, nutrition and modern styles of cookery. He has appeared on regular TV cookery shows for both terrestrial and cable, and was the winner of the Annual Awards of Excellence 2000, from the Academy of Culinary Arts.

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Table of Contents

About the authors. Acknowledgements. Foreword. Introduction. About the book. 1. Health and Safety in Catering and Hospitality. - Unit 203. 2. Applying Workplace Skills. - Unit 206. 3. Food Safety in Catering. - Unit 202. 4. Investigate the Catering and Hospitality Industry. - Unit 201. 5. Kitchen Operations, Costs and Menu Planning. - Unit 205. 6. Cold Starters, Salads and Canapes. - Units 207, 208, 209, 210 and 211. 7. Stocks, Soups and Sauces. - Unit 207. 8. Rice, Pasta, Grains and Egg Dishes. - Unit 212. 9. Fish and Shellfish. - Unit 211. 10. Poultry. - Unit 210. 11. Meat and Offal. - Unit 209. 12. Fruit and Vegetables. - Unit 208. 13. Bakery Products. - Unit 214. 14. Desserts and Puddings. - Unit 213. 15. Healthier Foods and Special Diets. - Unit 204. Glossary. Products and listings. Index.

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