Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the VRQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the superior skills you need to excel in the kitchen.
Featured are a wealth of step-by-steps outlining how to carry out specialist butchery, larder and fishmonger techniques with the aim of developing professional culinary knowledge. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure students develop a full and comprehensive repertoire of skills.
With clear explanations of all the underpinning theory and packed-full with recipes, Professional Chef: Level 3 Diploma will inspire you go on and create mouth-watering dishes, influenced by modern, traditional and international cuisine.
Features
VRQ 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 Contents
About the Authors
Acknowledgements
Foreword
A quick reference guide to the qualification
Introduction
About the book
Chapter 1: Supervisory skills in the hospitality industry
Chapter 2: Supervising food safety in catering
Chapter 3: Practical gastronomy
Chapter 4: Cold Larder and Farinaceous
Chapter 5: Advanced Soups and Sauces
Chapter 6: Advanced skills and techniques in producing vegetable and vegetarian dishes
Chapter 7: Advanced skills and techniques in producing meat dishes
Chapter 8: Advanced skills and techniques in producing poultry and game dishes
Chapter 9: Advanced skills and techniques in producing fish and shellfish
Chapter 10: Advanced skills and techniques in producing pâtisserie and fermented products
Chapter 11: Advanced skills and techniques in producing desserts and petits fours
Chapter 12: Food product development
Glossary of terms
Recipe index
General index
