Professional Chef - Level 3 - S/NVQ [平裝]

內容簡介

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.
 

目錄
About the authorsAcknowledgementsForewordIntroductionAbout the book1. Maintain the health, hygiene, safety and security of the working environmentHS4 Maintain the health, hygiene, safety and security of the working environment2. Maintain food safety when storing preparing and cooking food2GEN3 Maintain food safety when storing preparing and cooking food3. Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served3GEN1 Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served4. Establish and develop positive working relationships in hospitalityHS2 Establish and develop positive working relationships in hospitality5. Contribute to the control of resourcesHS3 Contribute to the control of resources6. Contribute to the development and introduction of recipes and menusHS9 Contribute to the development and introduction of recipes and menus7. Stocks and Sauces3FPC1 Prepare, cook and finish complex hot sauces3FPC11 Prepare cook and finish dressings and cold sauces8. Cold Starters, Salads and Canapés 3FPC9 Prepare, cook and present complex cold products3FPC10 Prepare, finish and present canapés and cocktail products9. Soups3FPC2 Prepare, cook and finish complex soups10. Pasta3FPC3 Prepare, cook and finish fresh pasta dishes 11. Fish and Shellfish3FP1 Prepare fish for complex dishes3FP2 Prepare shellfish for complex dishes3FC1 Cook and finish complex fish dishes3FC2 Cook and finish complex shellfish dishes12. Poultry3FP4 Prepare poultry for complex dishes3FC4 Cook and finish complex poultry dishes13. Game3FP5 Prepare game for complex dishes3FC5 Cook and finish complex game dishes14. Meat3FP3 Prepare meat for complex dishes3FC3 Cook and finish complex meat dishes15. Vegetables3FC6 Cook and finish complex vegetable dishes16. Breads and Doughs3FPC4 Prepare, cook and finish complex bread and dough products17. Pastes, Tarts and Pies3FPC6 Prepare, cook and finish complex pastry products18. Desserts3FPC14 Produce sauces, fillings and coatings for complex desserts3FPC12 Prepare and cook complex hot desserts3FPC13 Prepare and cook complex cold desserts19. Cakes, Biscuits and Sponges3FPC5 Prepare, cook and finish complex cakes, biscuits, sponges and scones20. Chocolate3FPC7 Prepare, process and finish chocolate products21. Sugar3FPC8 Prepare, process and finish marzipan, pastillage and sugar products22. Prepare, cook and finish healthier dishes2FPC13 Prepare, cook and finish healthier dishesGlossaryProducts and listingsIndex