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Series Editor: Pam Rabone
Authors: Holly Manunuge, Trevor Eeles, Mark Furr, Shyam Patiar, Dereick Rushton
Number of Pages: 447
Publication Date: 2006
ISBN13: 9780435449254
Cover: Paperback
Written by a team of experienced authors, and endorsed by City & Guilds, this textbook covers all the core units, plus a wide range of optional units so you have plenty to choose from to achieve your qualification.
The book clearly illustrates all the practical aspects of cookery, whilst providing you with all the relevant theory you need to complete your course.
S/NVQ Level 2 Professional Cookery offers you:
- Clear step-by-step photographs with detailed instructionws to help you learn essential practical skills in the kitchen
- Definitions of key terms to highlight important concepts and ideas
- 'Find Out' and 'Try This' activities to help you put theory into practice and create evidence for your portfolio
- 'Test Yourself' questions to give you the chance to test your understanding before your assessment
- Direct links with ProActive's e-learning save tutors time and keep learners motivated.
- It beautifully illustrates the practical aspects of cookery and covers all the necessary underpinning theory, as well as providing over 80 recipes.
Contents
Introduction
1. Health and safety
2. Food safety
3. Teamwork
4. Healthy eating
5. Cooking methods
6. Vegetables and pulses
7. Meat and offal
8. Poultry
9. Fish and shellfish
10. Game
11. Stocks, soups and sauces
12. Rice, pasta, grains and egg dishes
13. The pastry kitchen
14. Bread and dough products
15. Pastry
16. Cakes, sponges and scones
17. Cold and hot desserts
18. Prepare food for cold presentation.
Glossary
Index
The series editor, Pam Rabone, is the City & Guilds Chief Verifier for this qualification.
Please note there was a minor error on page 167 of S/NVQ Level 2 Professional Cookery. Fortunately this error was picked up straight away, and the attached PDF is an amended version of page 167. Pearson Education apologises for any inconvenience.
04733 Corrected page ch07 pg167.pdf (166.74 Kb)
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