Name: Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships von David Foskett
SKU: 9781471839573
Price: 87.99 EUR
Availability: InStock

Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships Zusammenfassung

Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships David Foskett

Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment.

Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices.
- See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques
- Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section
- Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit
- Access professional demonstration videos with links throughout the book

Über David Foskett

David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.

Inhaltsverzeichnis

1: Foreword
1: About the authors
1: Acknowledgements
1: How to use this book
1: 1. Maintain a safe, hygienic and secure working environment
1: 2. Work effectively as part of a hospitality team
1: 3. Maintain food safety
1: 4. Maintain, handle and clean knives
1: 5. Stocks, soups and sauces
1: 6. Eggs
1: 7. Rice, pulses and grains
1: 8. Pasta
1: 9. Fish and shellfish
1: 10. Meat and offal
1: 11. Poultry and game
1: 12. Vegetables and vegetable protein
1: 13. Bread and dough
1: 14. Basic pastry
1: 15. Cakes, sponges, biscuits and scones
1: 16. Cold and hot desserts
1: 17. Healthier dishes
1: 18. Cold presentation
1: A guide to assessment - NVQs and apprenticeships

Zusätzliche Informationen

Sku

GOR007038619

ISBN 13

9781471839573

ISBN 10

1471839575

Titel

Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships David Foskett

Autor

David Foskett

Zustand

Gebraucht - Sehr Gut

Bindung

Gebundene Ausgabe

Verlag

Hodder Education

Datum

2015-05-29

Anzahl der Seiten

648

Preise

N/A

Begleitschreiben

Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.

Hinweis

Dies ist ein gebrauchtes Buch. Es wurde schon einmal gelesen und weist von der früheren Nutzung Gebrauchsspuren auf. Wir gehen davon aus, dass es im Großen und Ganzen in einem sehr guten Zustand ist. Sollten Sie jedoch nicht vollständig zufrieden sein, setzen Sie sich bitte mit uns in Verbindung.