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Authors: Gary Hunter, Terry Tinton, Patrick Carey, Steven Walpole
Number of Pages: 614
Publication Date: 2007
ISBN13: 9781844805051
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 NVQ level 2 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 flavor 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. Unit 501 (1GEN1) Maintain a safe, hygienic and secure working environment.
- 1GEN1.1 Maintain personal health and hygiene.
- 1GEN1.2 Help to maintain a hygienic, safe and secure workplace.
2. Unit 504 (1GEN4) Contribute to effective teamwork.
- 1GEN4.1 Organise your own work.
- 1GEN4.2 Support the work of your team.
- 1GEN4.3 Contribute to your own learning and development.
3. Unit 603 (2GEN3) Maintain food safety when storing, preparing and cooking food.
- 2GEN3.1 Keep yourself clean and hygienic.
- 2GEN3.2 Keep your working area clean and hygienic.
- 2GEN3.3 Store food safely.
- 2GEN3.4 Prepare, cook and hold food safely.
4. Cold Starters, Salads and Canapés.
- 2FPC15 Prepare and present food for cold presentation.
5. Stocks and Sauces.
- 2FPC3 Make basic stock.
- 2FPC1 Prepare, cook and finish basic hot sauces.
6. Soups.
- 2FPC2 Prepare, cook and finish basic soups.
7. Rice.
- 2FPC4 Prepare, cook and finish basic rice dishes.
8. Pasta.
- 2FPC5Prepare, cook and finish basic pasta dishes.
9. Eggs.
- 2FPC8 Prepare, cook and finish basic egg dishes.
10. Fish and Shellfish.
- 2FP1 Prepare fish for basic dishes.
- 2FP2 Prepare shellfish for basic dishes.
- 2FC1 Cook and finish basic fish dishes.
- 2FC2 Cook and finish basic shellfish dishes.
11. Poultry.
- 2FP4 Prepare poultry for basic dishes.
- 2FC4 Cook and finish basic poultry dishes.
12. Game.
- 2FP5 Prepare game for basic dishes.
- 2FC5 Cook and finish basic game dishes.
13. Meat.
- 2FP3 Prepare meat for basic dishes.
- 2FC3 Cook and finish basic meat dishes.
14. Offal.
- 2FP6 Prepare offal for basic dishes.
- 2FC6 Cook and finish basic offal dishes.
15. Vegetables.
- 2FP7 prepare vegetables for basic dishes.
- 2FC7 Cook and finish basic vegetable dishes.
16. Pulses.
- 2FPC6 Prepare, cook and finish basic pulse dishes.
17. Vegetable Protein.
- 2FPC7 Prepare, cook and finish basic vegetable protein dishes.
18. Grains.
- 2FPC12 Prepare, cook and finish basic grain dishes.
19. Breads and Doughs.
- 2FPC9 Prepare, cook and finish basic bread and dough products.
20. Pastes, Tarts and Pies.
- 2FPC10 Prepare, cook and finish basic pastry products.
21. Desserts.
- 2FPC14 Prepare, cook and finish basic hot and cold desserts.
22. Cakes, Biscuits and Sponges.
- 2FPC11 Prepare, cook and finish complex cakes, sponges and scones.
23. Healthy Foods.
- 2FPC13 Prepare, cook and finish healthier dishes.
24. Cook Chill and Freezing Food.
- 2FC8 Cook and Chill Food.
- 2FC8.1 Portion, pack and blast-chill Food.
- 2FC8.2 Store cook chill food.
- 2FC9 Cook and Freeze Food.
- 2FC9.1 Portion, pack and blast-freeze Food.
- 2FC9.2 Store cook freeze food.
25. Kitchen Documentation.
- 2P&C1 Complete kitchen documentation.
Glossary.
Products and listings.
Index.
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