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Authors: Neil Rippington
Number of Pages: 209
Publication Date: 2007
ISBN13: 9781844805303
Cover: Paperback
Take your first steps towards a career as a top chef with Professional Chef: Level 1. Designed to give you the foundation knowledge required to ensure you reach the top of this high profile career, it is the first dedicated book for students studying the certificate in food preparation and cookery at level 1.
Written in a clear, easy-to-follow style and packed with four colour illustrations throughout, Professional Chef: Level 1 helps equip you with the confidence and the culinary skills you need to gain your certificate, succeed in the workplace or continue onto your level 2 qualification.
From boiling to braising, chopping to carving Professional Chef: Level 1 provides straightforward instructions for carrying out the core techniques including; deep and shallow frying, boiling, poaching, steaming, stewing, roasting, baking and grilling ensuring you are fully prepared for the demands of working in a professional kitchen environment.
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. Introduction to the Catering Industry.
- Unit 101.
2. Food Safety Awareness for Catering.
- Unit 102.
3. Health and Safety Awareness for Catering.
- Unit 103.
4. Nutritional Awareness for Catering.
- Unit 104.
5. Introduction to Kitchen Equipment.
- Unit 105.
6. Personal Workplace Skills.
- Unit 106.
7. Prepare and Cook Food by Boiling, Poaching and Steaming.
- Unit 107.
8. Prepare and Cook Food by Stewing and Braising.
- Unit 108.
9. Prepare and Cook Food by Baking, Roasting and Grilling.
- Unit 109.
10. Prepare and Cook Food by Deep Frying and Shallow Frying.
- Unit 110.
11. Re-generation of Pre-prepared Food.
- Unit 111.
12. Cold Food Preparation.
- Unit 112.
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