Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level!
With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef.
This comprehensive, easy-to use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen!
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!
Features
Chapters are clearly mapped to both the VRQ and NVQ units on the Qualification Credit Framework (QCF) at Level 2
A clear focus on careers and industry to present learners with a vital insight into the world of work
Fully revised recipes provide the most comprehensive range of classical and modern recipes available
Professional photography clearly illustrates presentation skills and techniques
Regional recipes from guest chef lecturers all over the British Isles introduce you to a wide range of cooking ideas and local produce
All the recipes include a nutritional analysis to aid understanding of the principles of nutrition and healthy eating
Chef’s Tips, Health & Safety, Healthy Option suggestions, and Provenance boxes provide relevant information in bite-sized portions
Weblinks and Tasks give further ideas for research and group activities
Test Your Knowledge questions at the end of each section provide regular checks on underpinning knowledge
Table of Contents
Acknowledgements
Foreword
A quick reference guide to the qualification
Introduction
About the book
1 The hospitality industry and your role as a chef
2 Health, safety and food hygiene in catering and hospitality
3 Cold food preparations, starters and salads
4 Stocks and sauces, soups
5 Pulses, grains, pasta and rice
6 Eggs
7 Fish and shellfish
8 Poultry
9 Game
10 Meat and offal
11 Vegetables, fruits and vegetable protein
12 Pastes, tarts and pastries
13 Breads and dough
14 Desserts
15 Cakes, biscuits and sponges
16 Healthy foods and special diets
Glossary
Recipe Index
General Index
