Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the NVQ 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.
With a focus on developing professional culinary knowledge, there is step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques. 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 you 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 will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.
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 Contents
About the authors
Acknowledgements
Foreword
Introduction
About the book
1. Maintain the health, hygiene, safety and security of the working environment
HS4 Maintain the health, hygiene, safety and security of the working environment
2. Maintain food safety when storing preparing and cooking food
2GEN3 Maintain food safety when storing preparing and cooking food
3. Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
3GEN1 Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
4. Establish and develop positive working relationships in hospitality
HS2 Establish and develop positive working relationships in hospitality
5. Contribute to the control of resources
HS3 Contribute to the control of resources
6. Contribute to the development and introduction of recipes and menus
HS9 Contribute to the development and introduction of recipes and menus
7. Stocks and Sauces
3FPC1 Prepare, cook and finish complex hot sauces
3FPC11 Prepare cook and finish dressings and cold sauces
8. Cold Starters, Salads and Canapés
3FPC9 Prepare, cook and present complex cold products
3FPC10 Prepare, finish and present canapés and cocktail products
9. Soups
3FPC2 Prepare, cook and finish complex soups
10. Pasta
3FPC3 Prepare, cook and finish fresh pasta dishes
11. Fish and Shellfish
3FP1 Prepare fish for complex dishes
3FP2 Prepare shellfish for complex dishes
3FC1 Cook and finish complex fish dishes
3FC2 Cook and finish complex shellfish dishes
12. Poultry
3FP4 Prepare poultry for complex dishes
3FC4 Cook and finish complex poultry dishes
13. Game
3FP5 Prepare game for complex dishes
3FC5 Cook and finish complex game dishes
14. Meat
3FP3 Prepare meat for complex dishes
3FC3 Cook and finish complex meat dishes
15. Vegetables
3FC6 Cook and finish complex vegetable dishes
16. Breads and Doughs
3FPC4 Prepare, cook and finish complex bread and dough products
17. Pastes, Tarts and Pies
3FPC6 Prepare, cook and finish complex pastry products
18. Desserts
3FPC14 Produce sauces, fillings and coatings for complex desserts
3FPC12 Prepare and cook complex hot desserts
3FPC13 Prepare and cook complex cold desserts
19. Cakes, Biscuits and Sponges
3FPC5 Prepare, cook and finish complex cakes, biscuits, sponges and scones
20. Chocolate
3FPC7 Prepare, process and finish chocolate products
21. Sugar
3FPC8 Prepare, process and finish marzipan, pastillage and sugar products
22. Prepare, cook and finish healthier dishes
2FPC13 Prepare, cook and finish healthier dishes
Glossary
Products and listings
Index
