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Authors: Gary Hunter, Terry Tinton, Patrick Carey, Steven Walpole
Number of Pages: 618
Publication Date: 2007
ISBN13: 9781844807062
Cover: Paperback
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 flavour 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.
Features
- S/NVQ or Diploma reference and unit title at the start of each chapter
- Learning Objectives: Information on what you need to learn and understand by the end of the chapter
- Full-colur photographs through out
- Step by step photograph sequences: to guide you through important preparation and cooking techniques
- Equipment photographs: To help you identify key pieces of equipment
- Recipes, with a finished dish image, so you can see exactly how each recipe should turn out from the start
- Personal profiles from Industry Chefs and recipe: to help give you an insight into working and succeeding in the trade
- Chef''s tips: The authors share their knowledge and industry experience in helpful tips
- Health and safety tips: to alert you to safe practices and how to avoid potential hazards in the kitchen
- Assessment of Knowledge and Understanding: self-assessment tests at the end of each chapter, so you can check your learning
- Glossary: end-of-book glossary to explain technical terms, with words highlighted in bold throughout the text
- Index and recipe index: to help you navigate the book
Table of contentsAbout 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 Canapés.
- 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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